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Illustration - Beaufortain - Beaufort Region - France

FRANCE, SAVOIE (73) BEAUFORTAIN, ESPACE DIAMANT SKIING AREA, LES SAISIES SKI RESORT, LE SARTO, THE CROUTE AU FROMAGE LOCAL DISH Photo by Jarry Tripelon/Only France/ABACAPRESS.COM

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Burang Gutu Eve Celebration - Xizang

Local residents in Tibetan costumes celebrate the "Gutu Eve" in Khorchak Village, Burang County of Ngari Prefecture, southwest China's Xizang Autonomous Region, Dec. 18, 2025. Two days ahead of the Tibetan New Year is the traditional "Gutu Eve" for families to have a feast of "gutu", a traditional soup dish made of flour, at home. "Gu" in Tibetan means nine, which is a lucky number. "Tu" means "pasta." Nine different fillings like wool, charcoal and chili are placed inside the dough drops, and each of these fillings has a meaning. While in Burang, "Gutu" is a sort of porridge with nine ingredients and also a distinctive dish on the dinner table of the "Gutu Eve." In Khorchak Village of Burang County, Jamyang Drolma's family is bustling with New Year preparations at home. A pot of "Gutu" steams on the stove, while the "chema," a two-tier rectangular wooden box containing roasted barley and fried wheat grain, is placed to pray for harvest in the next year. This year, the family rejoiced over a bumper harvest of

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Burang Gutu Eve Celebration - Xizang

Local residents celebrate the "Gutu Eve" in Khorchak Village, Burang County of Ngari Prefecture, southwest China's Xizang Autonomous Region, Dec. 18, 2025. Two days ahead of the Tibetan New Year is the traditional "Gutu Eve" for families to have a feast of "gutu", a traditional soup dish made of flour, at home. "Gu" in Tibetan means nine, which is a lucky number. "Tu" means "pasta." Nine different fillings like wool, charcoal and chili are placed inside the dough drops, and each of these fillings has a meaning. While in Burang, "Gutu" is a sort of porridge with nine ingredients and also a distinctive dish on the dinner table of the "Gutu Eve." In Khorchak Village of Burang County, Jamyang Drolma's family is bustling with New Year preparations at home. A pot of "Gutu" steams on the stove, while the "chema," a two-tier rectangular wooden box containing roasted barley and fried wheat grain, is placed to pray for harvest in the next year. This year, the family rejoiced over a bumper harvest of highland barley and

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Illustration - Paris

FRANCE. PARIS (75) 13 TH ARR. CHINATOWN AREA. THAI RESTAURANT IN THE OLYMPIADES. LOCAL DISH Photo by Jarry Tripelon/Only Paris/ABACAPRESS.COM

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Illustration - Economy

FRANCE, DROME (26) TOWN OF MONTELIMAR, DIDIER HONORE OWNER OF NOUGATS SOUBEYRAN FACTORY, NOUGATS LOCAL DISH Photo by Jarry Tripelon/Only France/ABACAPRESS.COM

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Preserving Tradition And Innovating Duck Culture - Bejing

B A chef learns the dish presentation at the Hepingmen store of Quanjude in Beijing, capital of China, March 13, 2025. Peking Duck, a representative cuisine of Beijing, has won popularity across the world for its golden, crispy skin and juicy, flavorful meat. Set up by Yang Quanren in 1864 in Beijing, "Quanjude", a time-honored brand for Peking duck, has become a must-go for visitors from both home and abroad. In 2008, Quanjude's craft of making Peking Duck was listed in the second batch of national intangible cultural heritages. The cooking craft of Peking Duck, which has been passed down for seven generations in Quanjude, is mainly used in two steps, preparation and roasting. To ensure the quality of its duck, Quanjude only chooses a type of local ducks which are fed and raised in a special way so that the proportion of the fat in the duck meat is strictly under control. During the roasting procedure, Quanjude uses wood from hard fruit trees and open fire to get a better taste. Meanwhile, the chef will also

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(HainanOutlook)CHINA-HAINAN-LINGSHUI-SOUR RICE NOODLE (CN)

(240728) -- LINGSHUI, July 28, 2024 Photo by Xinhua/ABACAPRESS.COM) -- A dish of Lingshui sour rice noodles made by a competitor is pictured during a sour rice noodle cooking competition in Lingshui, south China's Hainan Province, July 26, 2024. Lingshui sour rice noodle is a popular local snack and was listed as a provincial-level intangible cultural heritage in 2009. Recently a cooking competition was held in Lingshui to promote the sour rice noodle industry. Photo by Xinhua/ABACAPRESS.COM/Pu Xiaoxu)

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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Traditional Yogurt Factory - Bangladesh

At 197 km northwest of Dhaka, a special kind of traditional dish known as the local famous yogurt is being made in a factory on July 5, 2024 in Bogura, Bangladesh. Hundreds of clay pots are filled with curd as workers make the traditional dish in a Bangladeshi factory. the country's largest curd making plant the process which sees 3,000 pots delivered in a day. The sweet dish, which is made by boiling milk to reduce it and mixing in yoghurt and sugar, is called 'Mishti Doi'. It is made by boiling the milk until it's reduced to half and thickened. Photo by Rahman Habibur/ABACAPRESS.COM

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French expat's foodie tour in China's Tianshui

STORY: French expat's foodie tour in China's Tianshui SHOOTING TIME: April 18, 2024 DATELINE: April 19, 2024 LENGTH: 0:00:40 LOCATION: LANZHOU, China CATEGORY: SOCIETY SHOTLIST: 1. SOUNDBITE 1 (English): QUENTIN, French student at China's Lanzhou University 2. various of the "eight great bowls" 3. SOUNDBITE 2 (English): QUENTIN, French student at China's Lanzhou University STORYLINE: SOUNDBITE 1 (English): QUENTIN, French student at China's Lanzhou University "Hello everybody, we're going to try a special food from Gansu. I'm here in Tianshui, and going to try the 'eight great bowls.' It's a special dish of this incredible region and let's go try this." The "eight great bowls" are the eight famous local specialties in Tianshui. They can be traced back to the Qing Dynasty (1644-1911). They're popular during family get-togethers, especially in rural areas of Tianshui. SOUNDBITE 2 (English): QUENTIN, French student at China's Lanzhou University "Come here and try this delicious food, the 'eight great bowl

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French chef's "foodie tour" at Korean food market in China's Yanji

STORY: French chef's "foodie tour" at Korean food market in China's Yanji SHOOTING TIME: Feb. 2-3, 2024 DATELINE: Feb. 17, 2024 LENGTH: 0:01:29 LOCATION: Yanji, China CATEGORY: SOCIETY SHOTLIST: 1. SOUNDBITE (Chinese): CORENTIN DELCROIX, French chef STORYLINE: SOUNDBITE (Chinese): CORENTIN DELCROIX, French chef "Here I'm at the Yanji Riverside Market, which boasts a rich variety of local foods and snacks. Let's go and take a look. This morning market is bustling even at 7 o'clock. Many people came here to do shopping for the Spring Festival. And even more came here just for breakfast. I've never seen this fish skin-wrapped rice roll before. The fish skin tastes very fresh without any fishy smell, very chewy. Nice. There are various flavors of Korean rice sausages, which can be served as a dish at home. They are very tasty. The rice is quite sticky. And there's a little bit of pig blood mixed in it. Stir-fried rice cakes and freshly fried potato pancakes, and various kinds of homemade pickles. Kimchi. The

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(InXizang)CHINA-XIZANG-LHASA-TIBETAN NEW YEAR-PARTY (CN)

(240204) -- LHASA, Feb. 4, 2024 (Xinhua) -- Actors play a local six-string instrument during a party at a bookstore in Lhasa, southwest China's Xizang Autonomous Region, Feb. 3, 2024. A unique party was held on Saturday at a bookstore for children in Lhasa City where teachers introduced the traditional customs of the Tibetan New Year. During the event, children wearing traditional Tibetan costumes enjoyed musical performance, puppet show and handicraft making, as well as a feast of "gutu", a traditional soup dish made of flour. (Photo by Tenzin Nyida/Xinhua)

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French chief enjoys business opportunities in China

STORY: French chief enjoys business opportunities in China SHOOTING TIME: Jan. 26, 2024 DATELINE: Jan. 28, 2024 LENGTH: 0:01:14 LOCATION: XIAMEN, China CATEGORY: SOCIETY SHOTLIST: 1. various of Greg Louraichi 2. SOUNDBITE 1 (English): GREG LOURAICHI, French chef 3. SOUNDBITE 2 (English): GREG LOURAICHI, French chef STORYLINE: Greg Louraichi, a chef from Bordeaux in France, moved to China in 2002. In 2011, he opened a French restaurant in China's coastal city of Xiamen in Fujian Province. SOUNDBITE 1 (English): GREG LOURAICHI, French chef "I want to bring my cuisine to the table. And I'd like to put my passion on what we are doing. So every recipe I created in the restaurant is a little bit different. I would say Western culture can match with the Chinese culture. (I'm) using a lot of local products to create my own dish in a French way. We try to give a chance to people to come to visit us and to understand a little bit of French culture." Over the years, Louraichi has witnessed significant changes in C

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Kwem, a traditional dish in Cameroon

STORY: Kwem, a traditional dish in Cameroon SHOOTING TIME: Jan. 24, 2024 DATELINE: Jan. 27, 2024 LENGTH: 0:03:57 LOCATION: OKOLA, Cameroon CATEGORY: SOCIETY SHOTLIST: 1. Various of Konabeng village, in Okola subdivision of the Center region, in Cameroon 2. Various of Kwem 3. SOUNDBITE 1 (French): THERESE MANYA, Resident of Konabeng Village 4. SOUNDBITE 2 (French): MVOGO, Resident of Konabeng Village STORYLINE: Kwem is a traditional vegetarian dish in Cameroon made with cassava leaves and palm nuts as the key ingredient. When served, the dish is traditionally accompanied by rice, plantains, yams, or cassava tubers. In Cameroon, this dish is seen as one of the national delicacies. The local people believe that it is good for health. SOUNDBITE 1 (French): THERESE MANYA, Resident of Konabeng Village "I'm going to prepare Kwem without salt today. I went to the field in the morning to pick up the Kwem. I mash the cassava leaves, and when I'm almost done, I put the palm fruit on the fire and extract the juice,

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- A staff member checks on a fermented mandarin fish at a food company in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employment of over 30,

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- A chef ferments a mandarin fish in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employment of over 30,000 people. (Xinhua/Huang Bohan)

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- A chef prepares to cook fermented mandarin fish at a restaurant in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employment of over 30,000 p

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- An aerial drone photo taken on July 17, 2023 shows a breeding base for mandarin fish in Shexian County of Huangshan City, east China's Anhui Province. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the emp

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- Staff members work on a production line of fermented mandarin fish at a food company in Huangshan City, east China's Anhui Province, Jan. 11, 2024. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employ

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(AmazingAnhui)CHINA-ANHUI-HUANGSHAN-FERMENTED MANDARIN FISH (CN)

(240120) -- HUANGSHAN, Jan. 20, 2024 (Xinhua) -- This photo taken on Jan. 11, 2024 shows a cooked fermented mandarin fish in Huangshan City, east China's Anhui Province. The fermented mandarin fish, also known as "Chouguiyu," is a representative of Anhui cuisine, which originated in the historical Huizhou region. Its unique smell and delicious taste have gained praise from gourmets. In recent years, Huangshan City in east China's Anhui Province has vigorously promoted the development of fermented mandarin fish industry. Various initiatives have been implemented, including the formulation of local and group standards for processing and cooking the dish, improvement of its taste, introduction of modern production lines, and establishment of e-commerce and logistics platform. By 2023, Huangshan City has owned over 100 fermented mandarin fish processing enterprises, with a production value surpassing 5 billion yuan (approximately 0.69 billion U.S. dollars), contributing to the employment of over 30,000 people.

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CHINA-SHANXI-QIKOU ANCIENT TOWN-TOURISM INDUSTRY (CN)

(231002) -- TAIYUAN, Oct. 2, 2023 (Xinhua) -- Villager Jia Juan presents a dish of her own restaurant in the Qikou ancient town of Linxian County, north China's Shanxi Province, Aug. 2, 2023. Jia once worked as a tour guide in the Qikou ancient town and started to run a restaurant in 2011. Qikou, an ancient riverine town along the Yellow River, was an important trade ferry in history. However, with the development of land transportation, the Qikou ancient town declined in terms of trade volume, leaving many of its historical buildings in disrepair. In recent years, local authorities have carried out protection and restoration of historical buildings and ancient dwellings in the Qikou ancient town. At the same time, the integrated development of culture and tourism is also promoted. Today the ancient town has become a popular tourist attraction. More than 5,000 people out of a population of about 30,000 in the town are engaged in the tourism industry. (Xinhua/Zhan Yan)

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GREECE-ATHENS-WORLD REFUGEE DAY-COOKING WITH REFUGEES

(230619) -- ATHENS, June 19, 2023 (Xinhua) -- Greek chef Agapi Micheli (R) and Dianne Priscille Ndzouatchoua, a guest chef from Cameroon, show a dish at a fast food restaurant in Athens, Greece, on June 19, 2023. Refugee and Greek chefs have teamed up in four Athens restaurants this week to cook their national dishes and send a message of unity and hope on World Refugee Day. Along with local partners, the Greek chapter of the United Nations Refugee Agency UNHCR has organized a festival called "Cooking #WithRefugees," which runs from June 18 to 22. (Xinhua/Marios Lolos) TO GO WITH Feature: Chefs team up in Athens restaurants to mark World Refugee Day

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Operation 'Restau College' - Negrepelisse

Lady of the dish. Operation "Restau college" on eating well in secondary schools in Tarn-et-Garonne, today at the Jean-Honore Fragonard secondary school, with chef Raphael Campas from the restaurant NOUS, Specialites Sud-Ouest in Montauban. On the menu Chicken leg with paprika. Lacquered pork filet mignon with sesame seeds and polenta with tomato. Tome of ramier, yoghurt. Local strawberries with mint or whipped cream. France, Negrepelisse on 8 June 2023. Photo by Patricia Huchot-Boissier/ABACAPRESS.COM

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Spicy noodles become booming industry in China's Chongqing

STORY: Spicy noodles become booming industry in China's Chongqing DATELINE: March 18, 2023 LENGTH: 00:01:12 LOCATION: CHONGQING, China CATEGORY: SOCIETY SHOTLIST: 1. various of the noodles 2. STANDUP 1 (English): CHEN QINGBING, Xinhua correspondent 3. various of the noodles 4. SOUNDBITE 1 (Chinese): LI JUNXI, Manager of Chongqing Kings Noodle Management Co., Ltd. STORYLINE: With a history of more than 400 years, Chongqing spicy noodles (Xiaomian) is not only a famous local dish in China's Chongqing, but also an emerging industry with a growing global market. STANDUP 1 (English): CHEN QINGBING, Xinhua correspondent "Eating a bowl of Chongqing Xiaomian is a daily routine for local people. With a history of over 400 years, Chongqing Xiaoman has evolved from a street food to a big industry. Not just limited to off-line shop, Chongqing Xiaoman has also made its headway in ready-to-eat market and captured the heart of consumers all over the world." At present, there are about 84,000 spicy noodle shops in Chon

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Man seeks to vitalize hometown with local gourmet fame

AOMORI, Japan - Hiroyuki Hatanaka, a beauty salon operator in Towada, Aomori Prefecture, northeastern Japan, talks about how he has led a group of volunteers to use beef-based local cuisine to help vitalize his hometown in this undated photo. The dish, known as "Towada Barayaki" in which beef ribs and onions seasoned with sweet and spicy soy sauce are grilled on a hot plate, won the "B-1 Gold Grand Prix" title in an annual contest of local cuisine in Koriyama, Fukushima Prefecture, on Oct. 19, 2014.

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Woman promotes award-winning Ryugasaki croquettes

TSUKUBA, Japan - Kyoko Yoshida from Ryugasaki, Ibaraki Prefecture, eastern Japan, shows Ryugasaki croquettes, a local dish she has been promoting for years. The croquettes won Yahoo Japan Corp.'s local food popularity contest in 2014.