"incontournable"

#13229558

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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#13229560

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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#13229561

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Sichuan peppercorns, with their powerful citrusy aroma, are offered for sale at one of the city's most renowned markets. A staple of Sichuan cuisine, this iconic spice awakens the palate with its slightly numbing effect.

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#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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#5513346

5 March 2020

Marrakech, France, 19 October 2019. The view of the Koutoubia Minaret at sunset.

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#5513268

5 March 2020

Marrakech, France, 19 October 2019. A tourist walks up the steps of the El Badii palace.

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#5513324

5 March 2020

Marrakech, France, 19 October 2019. The atmosphere at sunset on Jemaa el-Fna square, from the cafe glacier terasse.

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#5513326

5 March 2020

Marrakech, France, 19 October 2019. The atmosphere at sunset on Jemaa el-Fna square, from the cafe glacier terasse.

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#5513328

5 March 2020

Marrakech, France, 19 October 2019. The atmosphere at sunset on Jemaa el-Fna square, from the cafe glacier terasse.

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#5513330

5 March 2020

Marrakech, France, 19 October 2019. The atmosphere at sunset on Jemaa el-Fna square, from the cafe glacier terasse.

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#5513332

5 March 2020

Marrakech, France, 19 October 2019. The atmosphere at sunset on Jemaa el-Fna square, from the cafe glacier terasse.

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#5513334

5 March 2020

Marrakech, France, 19 October 2019. Tourists enjoy the view of Jemaa el-Fna square from the cafe de glacier during sunset.

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#5513336

5 March 2020

Marrakech, France, 19 October 2019. A tourist takes photos of Jemaa el-Fna square from the cafe de glacier during sunset.

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#5513338

5 March 2020

Marrakech, France, 19 October 2019. A tourist takes photos of Jemaa el-Fna square from the cafe de glacier during sunset.

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