"generations"

#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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#13229577

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229578

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229579

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229580

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13229581

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, stir-fried kidney, in his Yin Ba 1986 restaurant. He uses precise wok technique to sear the kidney pieces, retaining a tender texture while developing a slight caramelized crust. He adds a mix of local spices to awaken the flavors. Each quick, fluid gesture reflects know-how passed down through generations, blending tradition and creativity to produce a powerful and refined dish that embodies the soul of Sichuan.

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#13227728

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227729

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227730

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227731

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227732

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227733

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227734

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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#13227735

22 January 2026

Pollution and steam rise from the stacks of the Miami Fort Power Station, which is situated along the Ohio River near Cincinnati, Ohio, on January 22, 2026.

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