"factory complex"

#13229549

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229550

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229551

23 January 2026

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened, and carefully stirred--an essential step in the fermentation process. Exposed to sunlight and fresh air at regular intervals, the preparations develop complex aromas and the distinctive intensity of Sichuan cuisine. This practice, passed down through generations, produces key condiments such as doubanjiang and fermented chili pastes, pillars of the local gastronomy.

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#13229556

23 January 2026

In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She carefully monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.

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#13229557

23 January 2026

In Chengdu, China, on April 12, 2025, a man carefully stirs chili fermentation vats at the Wang Feng factory, where chilies macerate slowly. He closely monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.

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#13158373

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158374

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158375

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158376

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158377

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158378

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158379

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158380

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158381

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158382

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

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#13158383

5 January 2026

Workers prepare molasses (chaku) at a confectionery factory in Lalitpur, Nepal, on January 5, 2026, ahead of Maghe Sakranti, the first day of the 10th month according to the Lunar calendar. Chaku, made from concentrated sugarcane juice, jaggery, ghee, and nuts, is traditionally consumed during the festival. The production process involves melting jaggery, continuously stirring it, cooling it in clay pots, and then whipping, slapping, and stretching the mixture until it turns dark brown. The confectionery is finally weighed, topped with nuts, and packaged, taking about two to three hours to complete.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.