"fermentation techniques"

55 professional editorial images found

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229546
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe...

#13229546

23 Jan 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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In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229547
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe...

#13229547

23 Jan 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.

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

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229548
In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables fe...

#13229548

23 Jan 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.

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

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229555
In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers...

#13229555

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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Commercial use is not permitted without prior authorization.
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In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229553
In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers...

#13229553

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229554
In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers...

#13229554

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229549
In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened...

#13229549

23 Jan 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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
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In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229550
In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened...

#13229550

23 Jan 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.

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

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229552
In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers...

#13229552

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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

In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She ca... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229556
In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She ca...

#13229556

23 Jan 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.

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

In Chengdu, China, on April 12, 2025, a man carefully stirs chili fermentation vats at the Wang Feng factory, where chilies macerate slowly.... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229557
In Chengdu, China, on April 12, 2025, a man carefully stirs chili fermentation vats at the Wang Feng factory, where chilies macerate slowly....

#13229557

23 Jan 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.

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

In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened... Editorial
Sichuan
23 Jan 2026 · Chengdu, China
#13229551
In Chengdu, Sichuan Province, China, on April 14, 2025, large jars at the Lao Tan Zi factory are filled with fermented chili peppers, opened...

#13229551

23 Jan 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.

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

Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C... Editorial
An Old Soysauce Natural Drying Sauce Shop in Rugao
22 Aug 2024 · Rugao, China
#11499808
Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C...

#11499808

22 Aug 2024

Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East China's Jiangsu province, on August 22, 2024.

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Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C... Editorial
An Old Soysauce Natural Drying Sauce Shop in Rugao
22 Aug 2024 · Rugao, China
#11499809
Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C...

#11499809

22 Aug 2024

Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East China's Jiangsu province, on August 22, 2024.

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Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C... Editorial
An Old Soysauce Natural Drying Sauce Shop in Rugao
22 Aug 2024 · Rugao, China
#11499810
Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C...

#11499810

22 Aug 2024

Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East China's Jiangsu province, on August 22, 2024.

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Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C... Editorial
An Old Soysauce Natural Drying Sauce Shop in Rugao
22 Aug 2024 · Rugao, China
#11499811
Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East C...

#11499811

22 Aug 2024

Workers use a wooden rake to turn sauces at the old soy sauce natural drying sauce shop in Yanhe Village, Rucheng Street, Rugao city, East China's Jiangsu province, on August 22, 2024.

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