"processed vegetables"

#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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Commercial use is not permitted without prior authorization.
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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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Commercial use is not permitted without prior authorization.
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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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#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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#12984522

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984523

13 November 2025

Gills are seen on a Portobello mushroom in Warsaw, Poland on 13 November, 2025.

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#12984524

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984525

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984517

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984518

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984519

13 November 2025

Gills are seen on a Portobello mushroom in Warsaw, Poland on 13 November, 2025.

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#12984520

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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#12984521

13 November 2025

Pairs of Portobello mushrooms are seen on a cutting board with a knife in Warsaw, Poland on 13 November, 2025.

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