Tradycyjne metody wyrobu tofu - SIPA USA

EN_01317918_0012

30,00 EUR Private use
Making print for private purpose, storage in computer memory, no distribution rights.
40,00 EUR Internet - private use
Strictly for editorial, single use on a personal (nonprofit) web site, Internet portal, social media (Facebook, Instagram etc.), blog for 1 year. Not for resale. Maximum picture size 2000px.
75,00 EUR Internet commercial use
Strictly for editorial, single use on a commercial web site, Internet portal, social media (Facebook, Instagram etc.), blog for 1 year. Not for resale. Maximum picture size 2000px.
90,00 EUR Print use
Strictly for editorial, single use, inside of newspaper, magazine, book (including digital version), one edition, one single country. Not for resale.

Gross prices

special instructions

*** China, France, and UK OUT *** Editorial Use Only ***

caption

Qinhuangdao, CHINA-3rd May 2018: People are busy with making fermented bean curd. Liu Enhe is the inheritor of the skill of making white fermented bean curd in Qinhuangdao, north China's Hebei Province. The white fermented bean curd is a kind of traditional food in China. (EDITORIAL USE ONLY. CHINA OUT) (Photo by /Sipa USA)

headline Tradycyjne metody wyrobu tofu - SIPA USA

created date 2018-05-03

credit Sipa Asia/Sipa USA/East News

source Sipa USA

byline Sipa Asia

original transmission reference sipausa_23058319

weight 3,85MB

size 45cm x 30cm by 300dpi

keywords - Show

2018, A, ARE, ASIA, BEAN, BUSY, BY, CHINA, CHINA-3RD, CURD, EDITORIAL, ENHE, FERMENTED, FOOD, HEBEI, IN, INHERITOR, IS, KIND, LIU, MAKING, MAY, NORTH, OF, ONLY, OUT, PEOPLE, PROVINCE, QINHUANGDAO, SKIL, SKILL, THE, TRADITIONAL, USA, USE, WHITE, WITH,