"fermentation process"

#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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#13229546

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229547

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229548

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#12843580

9 October 2025

View of marigold flower petals to make pulque on the eve of the Day of the Dead in Mexico. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey plant and made from the fermentation of mucilage, popularly known as aguamiel, on October 8, 2025.

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#12843590

9 October 2025

Pulque is made from the petals of the Cempasuchil flower on the eve of the Day of the Dead in Mexico. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey plant and made from the fermentation of mucilage, popularly known as aguamiel, on October 8, 2025.

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#12843576

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, on October 8, 2025, makes pulque with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey tree and made from the fermentation of mucilage, popularly known as aguamiel.

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#12843577

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, on October 8, 2025, makes pulque with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey tree and made from the fermentation of mucilage, popularly known as aguamiel.

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#12843578

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, on October 8, 2025, makes pulque with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey tree and made from the fermentation of mucilage, popularly known as aguamiel.

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#12843579

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, on October 8, 2025, makes pulque with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey tree and made from the fermentation of mucilage, popularly known as aguamiel.

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#12843582

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, on October 8, 2025, makes pulque with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey tree and made from the fermentation of mucilage, popularly known as aguamiel.

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#12843585

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, serves pulque made with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey plant and made from the fermentation of mucilage, popularly known as aguamiel, on October 8, 2025.

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#12843586

9 October 2025

A bartender in the southern tip of Mexico City, Mexico, serves pulque made with marigold flower petals on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin obtained from the leaves of the maguey plant and made from the fermentation of mucilage, popularly known as aguamiel, on October 8, 2025.

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