"local creativity"

#13229593

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229594

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229595

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229570

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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#13229571

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares Sichuan culinary specialties in his Yin Ba 1986 restaurant. He draws inspiration from ancient recipes he collects during his travels across the province. He is passionate about local traditions and reinvents forgotten dishes while respecting the gestures and flavors passed down by families and rural markets. This cuisine is rooted in Sichuan's history yet open to creativity.

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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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#13229592

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong poses proudly with his team during meal preparation in his Yin Ba 1986 restaurant. The Michelin Guide recognizes this restaurant as a benchmark of contemporary Sichuan cuisine, combining traditional know-how with creativity.

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#13223158

21 January 2026

A lady artisan makes idols of Goddess Saraswati ahead of the Saraswati Puja festival at a potters' hub in Kolkata, India, on January 18, 2026.

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#13212053

18 January 2026

Idol-making activities are underway in preparation for the Hindu community's Saraswati Puja in Dhaka, Bangladesh, on January 18, 2026.

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#13212054

18 January 2026

Idol-making activities are underway in preparation for the Hindu community's Saraswati Puja in Dhaka, Bangladesh, on January 18, 2026.

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#13212055

18 January 2026

Idol-making activities are underway in preparation for the Hindu community's Saraswati Puja in Dhaka, Bangladesh, on January 18, 2026.

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#13212056

18 January 2026

Idol-making activities are underway in preparation for the Hindu community's Saraswati Puja in Dhaka, Bangladesh, on January 18, 2026.

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