"peppa"

#13231544

23 January 2026

Hot peppers grow in Toronto, Ontario, Canada, on August 7, 2025.

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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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#13229552

23 January 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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#13229553

23 January 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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#13229554

23 January 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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#13229555

23 January 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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#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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#13229559

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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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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#13229562

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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#13229588

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229589

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229590

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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