The Jinggu Ivory Mango is a distinctive variety of mango produced in Jinggu Dai and Yi Autonomous County (景谷傣族彝族自治县) in Puer (普洱), Yunnan Province (云南省), China. Its unique name derives from the resemblance of its fruit’s shape to ivory.

Overview of Jinggu Ivory Mango

Located in the southwest of Yunnan Province, Jinggu County is blessed with a warm, humid climate and ample sunshine, making it an ideal region for mango cultivation. The Ivory Mango is one of the most celebrated fruits in the area. With its golden yellow skin and slender shape, the fruit offers a fine, sweet taste and is rich in vitamins and sugars. The mango’s delicate, smooth flesh and refreshing flavor have made it a popular fruit among consumers.

The cultivation of the Jinggu Ivory Mango has a history that spans over 100 years. The local farmers use a combination of traditional and modern agricultural techniques to enhance the quality and yield of the mangoes. Its excellent flavor and quality have made the Jinggu Ivory Mango famous, and it is recognized not only within China but also in international markets.

Through the promotion of the fruit, including annual Mango Festivals, Jinggu County has raised the profile of the Ivory Mango, boosting both local tourism and agriculture. As a result, the mango has become an economic driver, providing new opportunities for farmers and the local economy.

Names and Varieties

• Chinese Name: 景谷象牙芒果 (Jinggu Ivory Mango)

• Alternate Chinese Names:

  • 杧果 (Mango)

  • 檬果 (Mango)

  • 漭果 (Mango)

Morphological Characteristics

Tree Size and Leaves

The mango trees grow between 10-20 meters tall, with alternate, deep green leaves. The trees are typically sturdy, and their foliage plays an important role in protecting the fruit from intense sunlight.

Fruit Characteristics

• Size: The fruit is large, typically weighing between 250-500 grams per mango.

• Skin: The skin is a pale yellow when ripe, offering a smooth texture.

• Flesh: The fruit has a light yellow flesh that is fine-grained, tender, and aromatic. The flavor is exceptionally sweet and honey-like, making it highly sought after.

• Edible Portion: The edible portion of the mango makes up 72% of the fruit, and it has a thin skin and a small seed.

• Texture and Taste: The flesh is juicy, tender, and smooth, with a rich sweetness and pleasant fragrance. The high sugar content and smooth texture make it an exceptional fruit to enjoy fresh or in various processed forms.

Harvesting and Yield

• Blooming and Yield: The Ivory Mango has a low fruit-setting rate, and the yield is relatively modest. As such, it requires careful cultivation and attention to ensure the highest quality of fruit. The mango trees are vulnerable to certain diseases, which poses a challenge for large-scale cultivation.

• Harvest Time: In Jinggu County, the mangoes typically ripen in late July, while in the neighboring Jingdong County (景东), they ripen by the end of August.

Historical and Cultural Background

The introduction of the Ivory Mango into the region dates back over 100 years. In 1914, local farmer Dao Tijing (刀体清) from the village of Mangchang (芒昌村) in Weiyuan Town (威远镇), Jinggu County, imported the mango seeds from Thailand (泰国). The mango has since been cultivated and refined by local farmers, becoming a signature product of the area.

Over the years, this mango variety has become so closely associated with the region that it is now known as the “Ivory Mango” (象牙芒果), a name that signifies its premium quality and unique shape. Its long and rich history in the region has made it an iconic fruit that is celebrated annually during the Mango Festival in Jinggu.

Distribution Range

The Jinggu Ivory Mango is primarily found in Jinggu County, which is the birthplace of the variety. However, due to its growing popularity, it is now cultivated in other areas within Puer City (普洱市) and surrounding regions. The mango has become a prominent agricultural product of the region, contributing significantly to local economies.

Main Benefits and Uses

Nutritional Value

Mangoes, including the Ivory Mango, are known for their exceptional nutritional profile. They are an excellent source of vitamins A, B, and C, as well as essential minerals and antioxidants. The fruit is celebrated for its health benefits, which include:

• Anti-cancer properties: Mangoes contain compounds that help fight cancerous cells.

• Skin health: Rich in vitamin A and antioxidants, mangoes can help enhance skin texture and appearance.

• Anti-inflammatory effects: Mangoes have anti-inflammatory properties, which contribute to overall health.

• Digestive benefits: Mangoes aid in digestion, prevent constipation, and promote gut health.

• Blood pressure regulation: The fruit can help in maintaining normal blood pressure levels.

Processing and Commercial Uses

Apart from being eaten fresh, the Ivory Mango is often processed into a variety of products, including:

• Mango juice

• Mango jam

• Candied mango slices

• Mango preserves

• Salted mango products

Additionally, extracts from the leaves of the mango tree have been found to possess medicinal properties. These extracts are capable of inhibiting the growth of harmful bacteria, such as pus-forming bacteria, Escherichia coli, and Pseudomonas aeruginosa. They have also been shown to have antiviral properties that can combat flu viruses.

Growing Environment

The Ivory Mango thrives in a high-temperature environment with a distinct dry and wet season. The mango trees require abundant sunlight to grow and flourish. The ideal conditions for the cultivation of the mango are:

• Temperature: 28°C to 32°C (82°F to 90°F)

• Annual Rainfall: 800-1000 mm

These optimal growing conditions ensure the mango’s growth and development, producing high-quality fruits that are rich in taste and nutrition.

Economic and Cultural Impact

The Ivory Mango has not only become an important agricultural product for Jinggu County but has also become a key player in promoting local tourism. Through festivals and promotional events, the Ivory Mango brand is well recognized both within China and beyond. The local Mango Festival is a vibrant celebration of the fruit and attracts tourists and business partners alike. This event has helped raise awareness of the mango, its unique qualities, and the region’s culture.

In addition, the mango farming industry has contributed significantly to the local economy, helping farmers increase their income. As the demand for the Ivory Mango grows, it has opened new avenues for agricultural development and economic growth, further solidifying its importance as a cultural and economic asset for the region.

Puer City, located in the southern part of Yunnan Province, is renowned for its diverse agricultural products, and one of the most important is buckwheat. Buckwheat has long been a staple crop in this region, and its cultivation plays a significant role in both the local economy and culture. Known for its resilience in high-altitude and cold environments, buckwheat thrives in Puer’s mountainous terrain.

Types of Buckwheat Grown in Puer

In Puer, several varieties of buckwheat are cultivated, with each variety having unique characteristics that make it suitable for different purposes. The most common types include:

• Common Buckwheat (Fagopyrum esculentum): This is the most widely grown variety in Puer. It is used primarily for food and can be found in local markets as flour, noodles, and porridge.

• Tartary Buckwheat (Fagopyrum tataricum): Known for its medicinal properties, Tartary buckwheat is a hardy variety often cultivated in the more remote regions of Puer. It is used in traditional Chinese medicine to treat a variety of health conditions.

Traditional Uses of Buckwheat

Culinary Uses

Buckwheat has been an essential ingredient in the cuisine of Puer and other areas of Yunnan for centuries. The locals use it in a variety of dishes, such as:

• Buckwheat Noodles: These noodles are a traditional food in Puer, often served with vegetables, herbs, and local meats. The noodles are known for their firm texture and distinctive nutty flavor.

• Buckwheat Porridge: A hearty dish made from buckwheat flour, water, and sometimes sugar, commonly enjoyed during the colder months.

• Buckwheat Pancakes: Made from buckwheat flour and sometimes filled with vegetables or meat, these pancakes are a common snack or meal option.

Medicinal Uses

In traditional medicine, buckwheat is believed to have several health benefits. It is often used in teas or soups for its purported ability to improve circulation, aid digestion, and reduce inflammation. Tartary buckwheat, in particular, is known for its high concentration of rutin, a flavonoid that is thought to help strengthen blood vessels and lower blood pressure.

Buckwheat as a Sustainable Crop

Buckwheat is an environmentally friendly crop that requires less water compared to other grains. This makes it particularly well-suited for cultivation in Puer’s mountainous and often drought-prone areas. Buckwheat is also known for its ability to improve soil quality by fixing nitrogen, which benefits subsequent crops. It is often grown in rotation with other crops to enhance biodiversity and soil health.

Benefits to Local Farmers

Buckwheat cultivation is beneficial for local farmers in several ways:

• Economic Diversification: Buckwheat provides farmers with an additional source of income, particularly in areas where rice or other crops might not thrive due to harsh conditions.

• Reduced Dependency on Pesticides: Buckwheat is relatively pest-resistant, reducing the need for chemical pesticides. This makes it a more sustainable option for organic farming.

Cultural Significance of Buckwheat

Buckwheat has deep cultural significance in Puer, particularly among the indigenous ethnic groups such as the Lahu, Yi, and Hani. It is considered a symbol of endurance and prosperity, and it plays a key role in local festivals and rituals.

• Festivals and Celebrations: Many ethnic groups in Puer celebrate the harvest of buckwheat with local festivals. These festivals often include traditional dances, songs, and feasts, where buckwheat-based dishes are prominently featured.

• Symbolic Meaning: In some local cultures, buckwheat is seen as a gift from the gods, a symbol of fertility, and a marker of a prosperous harvest.

Modern Developments and Challenges

Buckwheat as a Niche Crop for Export

In recent years, there has been growing interest in buckwheat both domestically and internationally due to its health benefits and nutritional value. This has led to a growing market for Puer’s buckwheat products, including buckwheat flour, noodles, and tea. However, challenges remain, such as the need for better processing techniques and packaging to meet international standards.

The Impact of Climate Change

Despite its resilience, buckwheat is still vulnerable to the impacts of climate change, including rising temperatures and unpredictable rainfall. Farmers in Puer are experimenting with more climate-resistant varieties and farming techniques to ensure that buckwheat cultivation remains viable in the future.

Buckwheat in Puer is not only an important agricultural product but also a vital component of the local culture, cuisine, and economy. Its versatility as a food, medicinal ingredient, and sustainable crop makes it an indispensable part of the region’s agricultural landscape. As interest in healthy, sustainable foods continues to rise, Puer’s buckwheat is poised to play an increasingly important role both locally and globally.

The delicate and intricate wood carvings of insects, such as a beetle about to take flight, a mantis in motion, and a cocoon covered in fine hairs, embody the essence of traditional wood carving from Simao (思茅), Puer City (普洱市), Yunnan Province. These works, masterfully created with life-like precision, feature fine details such as the antennae of a woodcarver’s tools or the translucent patterns between insect wings. This wood carving craft, passed down through generations, is an important example of intangible cultural heritage.

The History and Development of Traditional Wood Carving

Simao’s traditional wood carving skills have a rich history. These techniques have also integrated elements of the diverse ethnic cultures in the region, which has contributed to the development of a unique folk art form. According to the Simao Ancient City records, between 1915 and 1920, during the peak of Simao’s commerce, many shops specializing in wood, silver, iron, and leather flourished. These shops catered to the needs of mule caravans and offered saddle frames, leather goods, and copper and iron products. Skilled woodworkers created furniture, palanquins, folding screens, and decorative carvings in their workshops.

The Process of Wood Carving

As described by Fei Yao (费遥), an inheritor of Simao’s traditional wood carving techniques, the process of creating a complete wood carving is time-consuming and labor-intensive. Each piece is a product of the sculptor’s craftsmanship and creativity. The carving process involves several steps, including composition, rough carving, fine detailing, polishing, decorative carving, coloring, glossing, and mounting or creating a display scene. The materials used are typically dense, hard woods that are resistant to deformation, and the tools required are numerous and varied.

In February 2023, Simao’s traditional wood carving techniques were included as a representative project of Puer City’s sixth batch of municipal-level intangible cultural heritage.

Cultural Significance and Innovation

Simao’s traditional wood carvings serve as an important cultural symbol, bearing the weight of history and reflecting the local people’s desire for a better life. These carvings also hold significant research value for the study of Simao’s history, craftsmanship, and cultural development. Today, Simao’s wood carvings are displayed at various provincial and municipal exhibitions. A 1:1 miniature wood carving of a Dai (傣) traditional stilt house has been collected by the Ethnic Culture Museum at Puer College, marking a new phase of creative transformation and innovative development in the art form.

In recent years, the Simao Cultural and Tourism Bureau has actively promoted the registration of traditional craftsmanship as intangible cultural heritage and has transformed outstanding heritage into high-quality tourist resources. This integration of heritage and tourism is intended to inject new vitality into the cultural and tourism industry of the region.

Puer’s Distinctive Woodcut Art: The Limited Edition Woodcut Prints

The Technique of Limited Edition Multi-Color Woodcuts

Limited edition multi-color woodcuts, a type of relief print, is a technique where multiple colors are applied to a single woodblock. According to Professor Ye Gongxian’s (叶公贤) book Basic Printmaking, the technique is described as follows: “Using the same block, several layers of color are printed by carving the block multiple times. The first step is to carve the lightest color, then print it. Afterward, a second layer is carved and printed, followed by a third. The result is a piece with three colors. The advantage of this method is that it reduces the need for multiple blocks, but the downside is that the block is destroyed after the final layer is printed, making the work a limited edition.”

In Puer, this technique became known as “destroyed plate prints,” as the plate is carved and printed until it is unusable. This unique feature distinguishes it from traditional multi-block color printing, where the blocks are preserved after use.

Artistic Evolution and International Influence

In the 1980s, as the limited edition woodcut technique was evolving, artists began to incorporate influences from other printmaking techniques, as well as from painting styles, which allowed for more innovative and expressive works. These artists embraced bold colors, primitive forms, and a strong sense of decoration, combining these with the local cultural heritage to create powerful, expressive artworks. This approach broke free from the traditional limitations of printmaking and shifted the art form closer to true painting.

Artists like Zheng Xu, He Kun, Wei Qicong, and Zhang Xiaochun not only drew inspiration from Western modern art movements like Expressionism and Primitivism but also infused their works with the local cultural context of Yunnan’s ethnic communities. Their works, which range from geometric patterns to abstract landscapes, have gained widespread recognition and have won numerous awards at national art exhibitions.

Zheng Xu’s work, Lahu Wind and Dye (拉祜风情·染) and Market Day (赶街天), which won a gold medal at the 1984 National Art Exhibition, exemplifies the artist’s ability to blend geometric patterns from Lahu (拉祜族) ethnic clothing with bold, contrasting colors. This combination represents not only the distinctiveness of Lahu culture but also the artist’s understanding of their cultural spirit.

Wei Qicong’s Village Scene (村寨), which won a gold medal at the 1987 National Art Exhibition, uses the structure of a stilt house in a Yunnan village as the central theme. The work transforms these geometric shapes into a rich composition of points, lines, and planes, creating an abstract yet powerful depiction of the landscape.

He Kun’s Autumn Song: Bleaching Land (秋歌·发白的土地) is another example of how limited edition woodcuts can evoke a sense of the land’s spirit. Using ink wash techniques and applying color in layers, He Kun’s work creates a visual texture reminiscent of oil painting, enhancing the abstract qualities of the scene.

Zhang Xiaochun’s early works, such as Evening Flute (晚笛) and The Final Comfort of Sacrifices (牺牲品最后的慰藉), integrate elements from the Wa (佤族) and Aini (爱伲族) cultures, using bright, bold colors and geometric shapes to depict both human and animal forms. His later works, such as Dust of the World (风尘), returned to the everyday life of ethnic communities in southern Yunnan, continuing the exploration of cultural and existential themes.

The Legacy of Puer’s Limited Edition Woodcut Art

Today, the limited edition woodcut technique has spread beyond Puer and is widely recognized by printmakers across China and around the world. This distinctive style, developed from the blending of traditional methods with modern artistic thought, has become an integral part of modern Chinese printmaking. The impact of this unique regional style continues to be felt, as younger generations of artists continue to explore and refine the technique.

At present, the legacy of Puer’s limited edition woodcut technique is carried on by a new generation of artists who are both inheriting the methods of their predecessors and pushing the boundaries of this unique art form. Institutions such as Puer College have become centers for artistic education, while numerous private studios continue to innovate and push the boundaries of limited edition woodcut prints.

This dynamic, multi-faceted evolution of Puer’s woodcut art is a testament to its enduring cultural significance and its capacity to adapt and thrive in contemporary artistic contexts. As such, it remains a unique and valuable cultural resource for both artistic expression and regional heritage.

The news was updated on July 25, 2019. 

Every afternoon, crowds of young Western customers would get together at À Table, a French bakery and café not far from the Cuihu Park in central Kunming. Croissant, French sandwich and baguette are among the best sellers of this restaurant.

Getting up around 7 a.m. each day, Vincent, the owner of À Table, only prepares 20 baguettes each day, in order to make sure that every loaf that comes onto customers’ tables is as hot and fresh as it can be. “What I want to present is an authentic flavor which can be compared with any baked bread of France a century ago,” Vincent said. 

As a traditional and meticulous Frenchman, Vincent always keeps an eye on those details. “He felt in love with this old house when he saw it for the first time,” said Haiya, Vincent’s Chinese wife. “These brick flooring tiles and wooden walls combine perfectly with our desserts and coffee.”

“I enjoy my life in Yunnan very much,” said Vincent. And he is definitely not the only person that feels this way. In fact, quite a few French come to settle down on this land not merely because of its congenial climate, but the special historical and cultural tie between Yunnan and their homeland.

Yunnan, as a province near the French-controlled Indochina, used to be a popular destination for French adventurers back in the late 19th and early 20th centuries. Many French readers thus have read about how fascinating Yunnan was via their reports and diaries.

A number of cultural similarities that Yunnan shares with France, such as the cultures of coffee and mushroom eating, are another factor which keeps enchanting the French nationals, just like Vincent.

It’s worth mentioning that the family of Vincent has a restaurant in France and what’s behind it is a forest rich in mushrooms. “Kunming is very similar to my hometown in this regard, and you can find various types of mushrooms within only half an hour’s drive,” he told us. “Bolete and Ganbajun are two of my favorite mushrooms in Yunnan.”

Other Yunnan-based French enjoy the province as much as Vincent does. While some of them run restaurants and hostels around tourist hubs or commercial districts, others prefer to live a “hermit” life in remote and mountainous areas where they can grow grapes, raspberries and a lot more farm products. “Those Raspberries topped on my cakes are all from their gardens,” Vincent told us.

À Table, meaning “the meal is ready” in French, now has become a major gathering place for the French community in Kunming, and anything in relation to Yunnan and France seems to be able to evoke customers’ interest here. Li Kunwu, for example, is a name frequently mentioned. As a Kunming-born comic writer, he is well-known for his work “Une vie chinoise” (translated as “A Chinese Life”) which is familiar to French comic readers. 

Now, Vincent can’t wait to brand his French family cooking among local Kunming citizens. “French Cooking is not always fancy and costly. A meal of about 15 Euros would also allow you to enjoy an unforgettable dining experience,” said Vincent. “I hope that food exchange could bring Yunnan and France closer than ever.”

Source from Yunnan Gateway

Yunnan Energy Investment Co., Ltd. Key Developments

The New was updated on July 24, 2019.

A pygmy slow loris, an endangered species of primates, was caught stealing bananas in a farmer’s field last week in southwest China’s Yunnan Province, and was set free after examination.

A local farmer in Yunnan’s Jinping County of Honghe Prefecture recently found several bite marks on his ripe bananas, and on the night of July 16, he discovered the thief – a small animal that looks like a monkey. The farmer placed the animal in a rabbit cage, and called local police for help.

Police and experts from the Jinping County Forest Public Security Bureau identified the animal as a pygmy slow loris, a rare animal under first-class state protection in China. After carefully examining the animal, the police found it in good health. They later set the loris free in the nearby Fenshuiling Nature Reserve.

Source from Yunnan Gateway.

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Introduction to Sour Ants (黄猄蚁)

The cold sour ant egg dish is a unique and traditional delicacy from the Jino ethnic group in Yunnan Province, particularly popular in Puer (普洱). The ants used for this dish belong to a species scientifically known as Oecophylla smaragdina, commonly referred to as “golden ants” (黄金蚁) due to their slender bodies, sharp mandibles, and the small yellow, acid-filled sacs under their abdomens. These ants, known as “sour ants” (酸蚂蚁), have medicinal properties and are used in traditional remedies. Their eggs are rich in protein and amino acids, making them a highly nutritious and sought-after food among the local Lahu (拉祜族) people who live by the Zhagan River (者干河畔).

The Tradition of Cold Sour Ant Eggs

Among Yunnan’s famous curiosities, one is the cold sour ant egg dish, a high-protein food that provides an unusual texture like popping pearls. Have you ever tried it?

Cold sour ant eggs are considered a rare and traditional Chinese delicacy. The dish is primarily made from ant eggs, which are laid by yellow ants living in trees. These eggs are not only delicious but also packed with high nutritional value. Known as a “natural protein powder,” ant eggs are rich in protein, fats, and vitamins, making them highly beneficial.

The process of making cold sour ant eggs begins by cooking the ant eggs in hot water, then mixing them with chili oil, soy sauce, vinegar, and other seasonings like onions, ginger, and garlic. The dish is beloved for its fresh, savory taste and unique texture, making it a standout among Yunnan’s local cuisine.

Nutritional Benefits of Ant Eggs

Ant eggs are a highly nutritious food source, often praised for their high levels of protein, fats, and essential vitamins. The nutritional value has earned them the nickname “natural protein powder.” For those seeking high-protein diets, ant eggs offer a nutritious and distinct culinary experience.

Three Main Ways to Eat Ant Eggs

There are three common methods to prepare and enjoy ant eggs, each offering its own flavor and texture.

1. Cold Sour Ant Eggs Salad

The most popular method of eating ant eggs is through a cold salad. First, the ant eggs are briefly blanched in hot water. They are then mixed with finely chopped tomatoes, onions, garlic, cilantro, and chili peppers. The combination of the fresh ingredients and the texture of the ant eggs makes this salad a refreshing and flavorful dish.

2. Steamed Ant Eggs with Banana Leaves

Another traditional way to enjoy ant eggs is by steaming them. The ant eggs are mixed with chopped onions, ginger, garlic, and green chili peppers, then wrapped in banana leaves. The parcels are steamed until cooked, infusing the dish with a subtle, aromatic flavor from the banana leaves. This method is a favorite among the local Dai (傣族) people.

3. Ant Egg Soup

Ant egg soup is a comforting dish made by boiling ant eggs with tomatoes and cilantro for about 10 minutes. This soup is not only a comforting meal for the locals but also a nutrient-dense option that has become a well-known delicacy in the region.

Culinary and Medicinal Uses of Sour Ants

Sour ants, beyond their culinary applications, are also used in various medicinal ways. The ants and their eggs are said to have numerous health benefits, including helping with circulation and reducing swelling. Locals also use the ants to make vinegar and other condiments. In some cases, dried sour ants are used in dishes such as sour noodle soup or mixed with chili and garlic for spicy, tangy dips.

The sour taste of the ants makes them a great candidate for pickling or for infusing into local alcoholic beverages, believed by some to help alleviate symptoms of rheumatism.

In conclusion, cold sour ant eggs are a uniquely flavorful and nutrient-rich food that holds significant cultural and culinary importance in Yunnan, particularly among the Lahu and Dai people. For those looking to explore bold, new flavors and experience the rich food traditions of southern China, trying cold sour ant eggs is an absolute must!

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Jinggu Ivory Mango in Puer

The Jinggu Ivory Mango is a distinctive variety of mango produced in Jinggu Dai and Yi Autonomous County (景谷傣族彝族自治县) in Puer (普洱), Yunnan Province (云南省), China. Its unique name...

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