"preservation method"

#13247314

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247315

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247316

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13247317

28 January 2026

A citizen dries stuffed sausages in Yancheng City, Jiangsu Province, China, on January 28, 2026.

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#13229546

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229547

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229548

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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#13229556

23 January 2026

In Chengdu, China, on April 12, 2025, a woman stirs a chili fermentation vat at the Wang Feng factory, where chilies macerate slowly. She carefully monitors the subtle balance of heat, humidity, and resting time--conditions essential for the chilies to fully release their powerful, complex aromas. This precise gesture, repeated daily, embodies a patient alchemy at the heart of Sichuan's culinary traditions, preserving ancestral know-how.

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#13098341

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098342

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098343

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098344

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098345

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098346

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098347

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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#13098348

15 December 2025

A villager smokes preserved meat in Dawan Village, Tongren City, Guizhou Province, China, on December 15, 2025.

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