"monastery"

#13229572

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229573

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229574

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229575

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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#13229576

23 January 2026

In Chengdu, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, hui guo rou (twice-cooked pork), at his Yin Ba 1986 restaurant. This dish, made from boiled pork, is once offered to ancestors during funeral ceremonies and is now cooked for its rich flavors and tender texture. The chef balances the memory of ancient techniques and mastery of spices, preserving a culinary tradition where every dish tells a story.

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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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#13195040

14 January 2026

Nepalese Buddhist devotees take part in a procession carrying painted idols of Lord Buddha during the Samyak Mahadan festival in Patan, Nepal, on January 14, 2026. The two-day-long Samyak Mahadan is a traditional alms-giving festival in which Dipankara Buddha idols are brought from various monasteries and temples for worship, prayers for world peace, and human welfare. This year's Samyak marks the 100th anniversary of the tradition observed by the family of Bagh Narsingh Shakya (Lama Aju) of Nha Bahi Nyakhachok, Patan, originally begun in Nepal Sambat 1046 and reaching its centenary in Nepal Sambat 1146.

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#13195041

14 January 2026

Nepalese Buddhist devotees take part in a procession carrying painted idols of Lord Buddha during the Samyak Mahadan festival in Patan, Nepal, on January 14, 2026. The two-day-long Samyak Mahadan is a traditional alms-giving festival in which Dipankara Buddha idols are brought from various monasteries and temples for worship, prayers for world peace, and human welfare. This year's Samyak marks the 100th anniversary of the tradition observed by the family of Bagh Narsingh Shakya (Lama Aju) of Nha Bahi Nyakhachok, Patan, originally begun in Nepal Sambat 1046 and reaching its centenary in Nepal Sambat 1146.

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#13195042

14 January 2026

Nepalese Buddhist devotees take part in a procession carrying painted idols of Lord Buddha during the Samyak Mahadan festival in Patan, Nepal, on January 14, 2026. The two-day-long Samyak Mahadan is a traditional alms-giving festival in which Dipankara Buddha idols are brought from various monasteries and temples for worship, prayers for world peace, and human welfare. This year's Samyak marks the 100th anniversary of the tradition observed by the family of Bagh Narsingh Shakya (Lama Aju) of Nha Bahi Nyakhachok, Patan, originally begun in Nepal Sambat 1046 and reaching its centenary in Nepal Sambat 1146.

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#13195043

14 January 2026

Nepalese Buddhist devotees take part in a procession carrying painted idols of Lord Buddha during the Samyak Mahadan festival in Patan, Nepal, on January 14, 2026. The two-day-long Samyak Mahadan is a traditional alms-giving festival in which Dipankara Buddha idols are brought from various monasteries and temples for worship, prayers for world peace, and human welfare. This year's Samyak marks the 100th anniversary of the tradition observed by the family of Bagh Narsingh Shakya (Lama Aju) of Nha Bahi Nyakhachok, Patan, originally begun in Nepal Sambat 1046 and reaching its centenary in Nepal Sambat 1146.

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#13195044

14 January 2026

Nepalese Buddhist devotees take part in a procession carrying painted idols of Lord Buddha during the Samyak Mahadan festival in Patan, Nepal, on January 14, 2026. The two-day-long Samyak Mahadan is a traditional alms-giving festival in which Dipankara Buddha idols are brought from various monasteries and temples for worship, prayers for world peace, and human welfare. This year's Samyak marks the 100th anniversary of the tradition observed by the family of Bagh Narsingh Shakya (Lama Aju) of Nha Bahi Nyakhachok, Patan, originally begun in Nepal Sambat 1046 and reaching its centenary in Nepal Sambat 1146.

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