"traditionally made"

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#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.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229582

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229583

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229584

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229586

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13229587

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong prepares an iconic Sichuan dish, mapo tofu, in his Yin Ba 1986 restaurant. This classic dish, made with silky tofu, minced pork, and fermented bean paste, is elevated by Sichuan pepper, giving it the famous numbing effect, mala. Originating from a popular 19th-century recipe, the dish is named after a cook nicknamed ''Mapo,'' literally ''the old woman with a pockmarked face.'' The chef balances heat, fermentation, and finesse to preserve this cornerstone of Sichuan gastronomy with respect and precision.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226162

22 January 2026

Amaranth candy is made at the Teocalli Agricultural Cooperative located in Mexico City, Mexico, on January 21, 2026, where various products derived from this pre-Hispanic crop are produced.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226147

22 January 2026

Molds for producing amaranth candy are at the Teocalli Agricultural Cooperative in Mexico City, Mexico, on January 21, 2026, where various products derived from this pre-Hispanic crop are made.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226171

22 January 2026

Amaranth seeds are at the Teocalli Agricultural Cooperative located in Mexico City, Mexico, on January 21, 2026, where various products derived from this pre-Hispanic crop are made.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226210

22 January 2026

The Teocalli Agricultural Cooperative in Mexico City, Mexico, on January 21, 2026, packages amaranth sweets, where various products derived from this pre-Hispanic crop are made.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226239

22 January 2026

A view of an amaranth plant at the Teocalli Agricultural Cooperative in Mexico City, Mexico, on January 21, 2026, where various products derived from this pre-Hispanic crop are made.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.

#13226228

22 January 2026

Camilo Morales Granados, an amaranth producer, holds amaranth plants before a tour of his Teocalli Agricultural Cooperative in Mexico City, Mexico, on January 21, 2026, where various products derived from this pre-Hispanic crop are made.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.