The news was updated on July 10, 2019. 

In July, Shangri-La in northwest Yunnan’s Diqing prefecture has a mild climate with a temperature of around 18℃, making it a good place to avoid summer heat.

Beside snow-capped peaks, forests and lakes for sight seeing, the delicious wild mushrooms like matsutake also stir the taste buds of the tourists in Shangri-La.

Shangri-La is located in the Hengduan Mountains in the southeast of the Qinghai-Tibet Plateau, where several large rivers in Asia rush through. And the wild mushrooms of matsutake are nourished by pristine natural environment here.

When matsutake begin to mushroom in late June every year, the Tibetan folks in Shangri-La also kick off their daily activity: picking wild mushrooms in the mountains while singing folk songs in the picturesque areas.

In Shangri-La families, matsutake is often cut into slices and grilled with butter. The pine mushroom can also be stewed with chicken. Both cooking methods are favored by locals.

Source from http://english.yunnan.cn/.

I am Lynette Fu/付云锐, I am working for Trans Asia Discovery as English Editor graduated from Yunnan Normal University. It is really my honor to introduce myself. I come from QuJing city of Yunnan province. My hometown is famous for peppery chicken. And my hometown is located in the foot of MaXiong mountain. As for family, I have a sister who is a middle school student. My father and mother are famers. I am an open-minded, quick in thought and very fond of music girl, who is twenty-two years old. And I have many hobbies. Such as play basketball and ping-pong ball. I am an out-going girl willing to help others. So I have many friends .In my spare time, I used to watch a movie with my roommate. If I am free in the evening, I will catch the series or listen to music.

As for my social abilities, I am no less confident about myself. I used to be a tutor, an interpreter during my summer holiday. I think although I don’t have enough experience in my field, I will try my best to be everything that I need to learn in my field of to be an English tour guide. I will never let you down. I feel that my strongest asset is my ability to stick to things to get them done. I feel a real sense of accomplishment when I finish a job that turns out just as I’d planned. I’ve set some high goals for myself. Such as find a high salary job when I graduate from college.

When it comes to future, to be honest, I have no idea. My mother always hopes I will become a teacher, a reputable job. But I love talking with people, and my major is tourism of English, so I really want to be an English tour guide as my future job. So the best choice is working in the travel agency or in other countries. All told, what I should do now is master what I learnt. I hope I can learn a lot in Trans Asia Discovery during my staying time for six months. And I hope I can make a good performance.

This article is about the transportation between Dali and Tiger Leaping Gorge. Dali City, formerly known as Tali, is the county-level seat of the Dali Bai Autonomous Prefecture in northwestern Yunnan. Dali City is administered through 12 township-level districts, two of which are also commonly referred to as Dali. Tiger Leaping Gorge is a scenic canyon on the Jinsha River, a primary tributary of the upper Yangtze River. It is located 60 kilometres (37 mi) north of Lijiang City, Yunnan in southwestern China. It is part of the Three Parallel Rivers of Yunnan Protected Areas World Heritage Site.

How to Get to Tiger Leaping Gorge from Dali

By Train and Taxi

Dali – Lijiang – Tiger Leaping Gorge

Take the train from Dali railway station to Lijiang railway station, the trains are available on 5 times a day and takes about 2 hours and 26 minutes. It costs 28 RMB to 84 RMB. More details : Train Schedules of Dali Railway Station.

Then, taking the taxi from Lijiang to Tiger Leaping Gorge, The cost of the taxi is 200 RMB to 250RMB, and it takes about 1 hour and 25 minutes.

By Bus

Take the bus from Dali North Bus Station to Lijiang Bus Station, it takes about 3 hours and 30 minutes, then take the bus from Lijiang Bus Station to Hutiaoxia County, it takes about 2 hours, finally walk for 2 minutes. It costs 77 RMB.

By Taxi

From Dali to Tiger Leaping Gorge, the taxi takes about 2 hours and 43 minutes. It costs 420 RMB to 525 RMB.

Transportation in Yunnan:

Yunnan Travel by Air

• Airlines in Yunnan
• Flights to Yunnan
• Airport Transfer
• International Flights to Yunnan
• Airports in Yunnan

Rail Transport in Yunnan

• High-speed Rail in Yunnan
• Railway Stations in Yunnan
• Railways in Yunnan
• Trains to Yunnan
• Trans Asia Railway
• Metro in Yunnan

Roads in Yunnan

• Bridges in Yunnan
• Freeways in Yunnan
• Highways in Yunnan
• Roads to Yunnan
• Trans-Asia Roads
• National Roads in Yunnan

Zhonghe Cableway(Xiaosuodao)

Zhonghe Cableway(中和索道) is located in Zhonghe Peak of Cangshan Mountain. The cableway starts from the west of the Sanyue Street Racecourse in Dali Ancient Town and extends to Yudai Road of Zhonghe Peak. When the tourists take the slowly running ropeway, divers landscape catch your eyes, like the gloomy Cangshan Mountain, the white snow, the blue sea, the long-distance ancient city of Cangwu Dam and the Bai people’s dwellings]. The end of the cableway is the famous Zhonghe Temple in Dali. You can visit the famous scenic spots along the Yudai Road along the Yudai Road, which is 16 kilometers long on the mountainside of Cangshan Mountain.

Useful Travel Tips

Zhonghe Cableway is the pen-air ropeway. Please take care of yourself when taking Zhonghe Cableway.

Nearby Attractions

Cangshan Mountain, Dali
Zhonghe Temple of Cangshan Mountain in Dali City
Yudai Yunyou Road or Jade Belt Cloud Wandering Road of Cangshan Mountain in Dali

Basic Information:

Echoes of Shangri-La or The Sound of Yunnan Show(云南的响声) is designed and directed by Yang Liping, the show is about all kinds of sounds that performed by ethnic minorities in Yunnan, such as Hani, Tibetan,Bai, Naxi and so on. The performance is mainly based on the daily life of Yunnan ethnic minorities, using the most primitive instruments, musical instruments, bamboo leaves with the actors’simple voice and passionate performance, divided into several paragraphs for us to present a splendid feast of original ecological songs and dances full of strong national characteristics. As the old saying said: every leaf can dance and every stone can sing in Yunnan, even the butterflies wave their wings can form rhythm. 

Location:

Yunling Theater, No. 183, Minzhu Road, Old Town of Lijiang

Showtime:

from 18:30 to 17: 45, from 20:15 to 21:30 (be care for the time, sometimes time may changed)

Tickets Price:

Category	Standard	VIP
Original Door Prices (RMB)	280	380
WOY Discount Prices (RMB)	252	351
WOY Discount Prices (USD)	42	59

( You can book it on the Internet or in the entrance of the theatre)

Highlights:

•   In this show, you will be able to see the different subjects used to make the various sounds, there are several hundreds of “folk musical instruments” included in this show;   
•   You  will see that everything that can be held by the hand or mouth;     
•   You will enjoy the  rich ethnic culture of Yunnan, because the shows are performed by ethnic minoritie.

Actors:

“The Sound of Yunnan” is directed by dance artist Yang Liping, and the actors are also native minorities. Yang Liping, a famous dancer in Yunnan Province, once again acted as the director-in-chief and leading actor of Yunnan Sound, a large-scale evolutionary percussion dance, a famous Yunnan musician, to act as music director. Actors and actresses are really self-employed and hard-working. They are proficient in all kinds of martial arts. Their musical instruments are available everywhere in the mountains and in the countryside. Their self-made solo-stringed piano, from head to foot, is all made of bamboo, the tone is very sad. Their drums can pour out wine, while playing drums and drinking. They can use some very simple tools to move the sound of water, wind, rain and thunder to the stage.

How to Get there:

•  Rent  a vehicle to the theater, this is the quickest and the most direct option
• Take Bus 3,4,6,9 and bus 20 to the Stop of Red Sun Square(红太阳剧场), then walk to the theater.           

Content:

Preface:

Fetal Sound(胎音) The prelude to Yunnan’s Sound is played with a alms bowl. This is because the sound of the bowl is the resonance of human and human, God and human, heart and heart, and the fetal sound of every new life in the mother’s womb.

 Act one:

Offering  sacrifice to goods or ancestors(祭祀)Each nation has its own unique sacrificial drum music

Act two:

love Song of Naxi ethnic minority(纳西情歌)Naxi girls and boys convey their love  in simple and affectionate tunes

Act three:

Sun ang Rain(太阳雨) They call for wind and rain. They imitate the sounds of nature.

Act four: 

Beating without Discrimination(乱打)Pots and pans, bottles and cans, objects in production and life are the basis for inspiration.

Act five:

Sparrow God and Strange Bird(雀神怪鸟) It is Yunnan dialect which means strange. Anything that can make a sound can become an instrument.

Act  six:

Cockfighting   (斗鸡)Two cocks are fond of fighting.

Act seven:

Drunk Drums(喝醉了的鼓)Men will become the most handsome, women will become the most beautiful, people who are usually silent will become eloquent, people who are usually sad will become happy when they drink too much wine.

Epilogue……(尾声)

Chinese Version: https://baike.baidu.com/item/%E4%BA%91%E5%8D%97%E7%9A%84%E5%93%8D%E5%A3%B0
Translated by  Lynette Fu/付云锐

Food of the Hani Ethnic Minority in Yunnan

The Hani people (哈尼族) are an ancient mountain farming ethnic group in Yunnan Province. They are known for their ability to cultivate terraced fields, grow rice, plant corn, gather wild vegetables, and fish in the rivers. Through these practices, they have developed a rich and diverse culinary culture. Have you ever tried these Hani delicacies?

Snails with Taro Greens (螺蛳煮芋菜)

The snails from the Hani terraced fields are a premium ingredient, and the wild taro (水滴芋) that grows nearby is equally prized for its natural flavor. When these two ingredients come together, the result is an extraordinary dish.

To prepare, clean the snails, remove the tail, and stir-fry with oil and salt for 10–20 minutes. Set aside. Then, stir-fry dry chili peppers (煳辣椒) and Sichuan peppercorns (花椒) in oil. Add the snails and stir-fry for 1-2 minutes before adding water. Once the water boils, add the taro greens and simmer. Season with local peppers (地椒) before serving.

Stewed Eel (炖鳝鱼)

Wild eels from the rice fields are stewed with garlic, ginger, Sichuan pepper, local peppers (地椒), tsaoko powder (草果粉), and pork lard. Salt and chili peppers are added to taste. The simpler the cooking method, the more it enhances the high-quality ingredients. A few mint leaves garnish the dish.

To eat the eel, take a bite from just under the head, then skillfully strip the meat from both sides. For experienced diners, the two strips of meat come off cleanly, leaving behind the flavorful eel blood to enjoy. The organs are discarded.

Green Bean and Shredded Cucumber Salad (青豆拌黄瓜丝)

This refreshing dish is perfect for summer, providing a cooling visual and taste. Despite the name, the “green beans” used are actually soybeans for making tofu. Crushed soybeans are mixed with shredded cucumber, and seasoned with a pinch of salt for a simple yet delightful dish.

Hani Glass Meat (哈尼玻璃肉)

(Fat Pork Glass Meat: 肥肉制作的玻璃肉)
“Glass Meat” refers to the transparency of the finished dish, resembling glass. It’s traditionally made from pork belly or fat pork. The pork is cut into strips, salted, and seasoned with Sichuan pepper and chili, then smoked over the Hani’s perpetual fire pit.

(Pork Belly Glass Meat: 五花肉制作的玻璃肉)
The cooked “glass meat” is typically boiled, sliced, and served with a dipping sauce made from millet chili (小米辣) and soy sauce. Its rich flavor and translucent texture make it a great accompaniment to rice.

Dyed Sticky Rice (染糯米)

The Hani people use yellow myrsine (密蒙花) and purple indigo (紫蓝草) to dye white sticky rice, creating a visually appealing dish when paired with salted duck eggs. The dyes not only add color but also have medicinal properties beneficial to health.

Yellow Myrsine:
Known for clearing heat, reducing dampness, and improving vision, the entire plant is used medicinally. The flowers can also be used as a yellow food dye.

Purple Indigo:
This herb contains compounds like flavonoids and is used to treat colds, fevers, and throat infections. It can also dye sticky rice purple, providing health benefits when consumed regularly.

Egg with Chive Bulb (藠头煎蛋)

Chive bulbs (藠头) are a prized ingredient, known for their large size, tender texture, and flavorful juice. The bulbs are crushed and mixed with beaten eggs, then fried into a pancake and seasoned with salt. For those who enjoy stronger flavors, chili can be added.

This dish, both sweet and savory, is a popular meal accompaniment. Hani people also prepare a similar dish with piantse (苤菜), known locally as “Hani leeks.”

Baiwang (白旺)

Baiwang is a dish made with duck blood. Lean pork is stir-fried and mixed with crushed peanuts and minced piantse root (苤菜根). For a richer flavor, duck neck and wings can replace pork. After combining the ingredients with fresh Sichuan pepper, duck blood is quickly stirred in, followed by salt. The dish is symbolically heated by placing a glowing charcoal on top, blending the flavors of pork, peanuts, Sichuan pepper, and duck blood.

Terraced Field Fish (梯田鱼)

Similar to stewed eel, this dish uses fish cleaned and steamed with garlic, ginger, fresh Sichuan pepper, lard, and salt. Mint and millet chili serve as both garnish and seasoning. The tender fish can be eaten directly or dipped in a flavorful sauce.

White Ginseng Steamed Egg (白参炖蛋)

White ginseng (裂褶菌), with its sweet, neutral properties, is known for its anti-cancer benefits. Combined with eggs, the dish nourishes the blood, calms the mind, and moistens dryness. The ginseng is crushed and steamed with salt, Sichuan pepper, tsaoko powder, and lard for extra tenderness.

Boiled Bitter Bamboo Shoots (煮苦笋)

Wild bitter bamboo shoots, rich in fiber, vitamins, and amino acids, are boiled after peeling. After cooking, they can be torn into small pieces and served with a dipping sauce made from chili, salt, and Hani fermented soybeans (哈尼豆豉). The simple preparation preserves the shoots’ natural flavor.

Stir-fried Dried Bamboo Shoots (炒干笋)

Dried bamboo shoots, preserved by steaming and drying, are stir-fried with chives and seasoned with salt for a quick, flavorful dish.

Stir-fried Bamboo Shoots with Hani Fermented Soybeans (哈尼豆豉炒竹笋)

Hani fermented soybeans, also known as “Hani MSG,” hold a sacred place in their cuisine. Made from soybeans grown on the terraced field embankments, the fermented soybeans are dried in the sun and used in many dishes. Stir-fried with bamboo shoots, garlic, and seasonings, the dish offers a rich, earthy flavor.

Stir-fried Water Ferns (炒水蕨菜)

A seasonal wild vegetable, water ferns (水蕨菜) are stir-fried with oil, dried chili, and garlic. This simple dish is seasoned with salt and reflects the abundance of wild greens in Hani cuisine.

Salted Duck Eggs (咸鸭蛋)

Locally raised ducks provide high-quality eggs that are salted and boiled. These eggs, often paired with red rice, are as visually appealing as they are delicious.

Tofu Balls (豆腐圆子)

A common dish during birthdays and festivals, tofu balls symbolize unity. Ground pork is mixed with tofu, seasoned with salt, MSG, and tsaoko powder, and shaped into large balls. These are steamed on banana leaves to prevent sticking. The cooked tofu balls, garnished with green onions, make for a hearty and satisfying dish.

Dried Duck (干鸭)

The preparation of dried duck is relatively simple. The duck meat is boiled with salt and cao guo (草果, a type of black cardamom) and then cut into pieces. For those who prefer a light flavor, eating it as is can be quite enjoyable.

However, on the table, there is often a bowl of Hani dipping sauce (哈尼蘸水), which is considered a perfect match for dried duck. The importance of this sauce is truly felt when paired with the duck.

Dried Duck with Raw Duck Blood (干鸭生血)

When the duck is slaughtered, its blood is collected and mixed with roasted peanuts, yu xing cao (鱼腥草, a type of herb known for its fishy smell), small hot peppers, Sichuan pepper powder, pian cai (苤菜, a type of local vegetable), salt, and MSG. This dish is known as dried duck with raw duck blood.

Smoked Pig Feet (猪脚)

The key to making delicious smoked pig feet is to first marinate the halved pig feet with Sichuan pepper, salt, and chili, and then smoke them. Despite their exaggerated appearance in the market, the flavor is undeniable.

Once the pig feet are boiled and cut into pieces, they are ready to be served. Like dried duck, they are often paired with Hani dipping sauce (哈尼蘸水), which brings out the best in their taste.

Cold Mixed Bee Larvae (凉拌蜂儿)

Bee larvae, including those from hu feng (胡蜂, hornets), huang feng (黄蜂, yellow wasps), hei feng (黑蜂, black bees), and tu feng (土蜂, wild bees), are rich in nutrients and have a unique crispy, tender flavor. They are considered a pure, natural delicacy.

In this dish, bee larvae are boiled and then mixed with chopped pian cai (苤菜), green chilies, salt, and MSG. The special flavor of pian cai complements the crispness of the larvae, making it a great dish to accompany alcohol.

Cold Mixed Lean Pork with Pian Cai (苤菜拌瘦肉)

Pian cai (苤菜), also known as da xie cai (大薤菜) or wild garlic, is called “Hani garlic” by the Hani people. Its shape resembles garlic chives, and all parts—leaves, stems, flowers, and roots—are edible. It has a similar taste to garlic chives but is more tender and flavorful.

For this dish, high-quality lean pork is boiled and chopped into fine pieces, then mixed with chopped pian cai (苤菜), salt, and MSG. The dish is flavorful and garnished with small red chilies for decoration.

Sticky Rice Cake (糯米粑粑)

Sticky rice cake, known as “Huo Nuo A Ba” (耠糯阿把) in the Hani language, is a festive food that is sticky and fragrant. It is one of the essential gifts exchanged among friends and relatives during holidays.

The preparation involves soaking sticky rice in water for seven to eight hours, then steaming it. The steamed sticky rice is pounded in a special tool until fine and formed into round cakes, which are wrapped in banana leaves. The process is repeated until all the sticky rice is used. These cakes can be stored for later use.

Black Sticky Rice (黑糯米)

Also known as purple rice (紫米), black sticky rice is a special variety of rice grown in small quantities in Sichuan, Guizhou, and Yunnan. It is highly valued for its fragrance and stickiness. The preparation method for black sticky rice cake is the same as that of white sticky rice cake.

Cold Mixed Konjac (魔芋凉拌)

To make Hani konjac (哈尼魔芋), the key ingredient is the ash leftover from burning wood. High-quality homegrown konjac is ground into a paste and mixed with the ash to form small clumps, which are boiled, washed, and boiled again to shape the konjac.

When making cold mixed konjac, it should be torn by hand into small pieces rather than cut with a knife. The konjac is then mixed with cilantro, garlic, chili, and salt. Some local people also add pickled vegetables and ginger for extra flavor.

Dried Vegetables in Porridge (干巴菜煮稀饭)

Ganba Cai (干巴菜) is dried green vegetables. Before cooking, they are soaked in water and briefly boiled, then washed before being added to porridge, usually chicken broth. The result is a fresh, flavorful dish.

Porridge Cooked with Fig Leaves (无花果叶煮稀饭)

Fig leaves are believed to cure hemorrhoids, infections, and heart pain. The Hani people use fig leaves to cook porridge, which is both delicious and beneficial to health.

Blood Sausage (血肠)

Blood sausage is made by mixing fresh pig’s blood with sticky rice, salt, cao guo (草果), pork fat, and stuffing it into cleaned pig intestines. It is then steamed. Some variations of blood sausage also include lean pork.

The blood sausage is sliced and often served with dried shredded pork, making for a visually appealing dish that is rich in flavor.

Grilled Pork Jerky with Ginger (猪肉干巴磕姜)

Hani pork jerky is not air-dried but fire-roasted. Lean pork is marinated with salt, Sichuan pepper, and chili before being grilled over a fire.

To make grilled pork jerky with ginger, the jerky is sliced into small pieces and stir-fried. The jerky is then “pounded” with ginger and mixed with chili and garlic, creating a spicy and aromatic dish.

Wheat Flour Dumplings (麦子坨)

These dumplings are made by mixing wheat flour and sticky rice flour with a bit of sugar, forming small clumps, and then steaming them.

Cold Mixed Eggs with Ginger (生姜拌蛋)

Boiled eggs are peeled and broken into pieces by hand. Ginger is then pounded and mixed with the eggs, along with cilantro, salt, chili, and MSG, to create a flavorful cold dish.

The traditional chicken porridge made by the Hani ethnic group (哈尼族) is a special delicacy, representing the highest form of hospitality. A bowl of fragrant chicken porridge embodies the deep affection of the Hani people. During my stay in a Hani village, I had the privilege of enjoying this generous feast, where big bowls of wine and large chunks of meat were served, all while the rich aroma of the porridge lingered in the air.

Preparation of Hani Chicken Porridge

One of the most iconic dishes of the Hani people, chicken porridge is made by pounding rice and caoguo (a type of spice) in a stone mill, boiling free-range chicken until tender, then removing the chicken and leaving the rich broth in the pot. Rice is added along with small bitter leaves, and after an hour of slow cooking, the flavorful chicken porridge is ready to be served.

The chicken porridge is made using local free-range chicken, fresh rice, and a variety of wild vegetables. The process begins by placing the rice and local chicken into a pot, adding slices of ginger, star anise, caoguo, and salt, and slowly simmering over a wood fire. As the broth boils and the grains soften, the porridge takes on a creamy texture. When the rice is fully cooked and the chicken releases its aroma, the whole chicken is taken out, chopped, and plated.

The freshly prepared porridge is full of fragrance, steaming hot, and has a soft, rich texture. A bowl of this porridge can both satisfy hunger and serve as a delicious dish.

The Essential “Soul” Dipping Sauce

A unique aspect of Hani chicken porridge is the “soul” dipping sauce. The dipping sauce, which accompanies the porridge, is unlike any other. It is made by combining mashed boiled eggs with the broth from the porridge, along with various wild herbs used as seasoning. The sauce is both a dip and a flavorful dish on its own. When paired with the tender chicken, the flavors are complex—fresh, spicy, fragrant, and rich—further enhancing the taste of the chicken porridge.

The Origin Story of Hani Chicken Porridge

The origin of this porridge is rooted in an old tale: A widow worked tirelessly to raise her children, often forgoing her own meals. As the children grew older, she became weak and ill, eventually bedridden and unable to eat. In a gesture of gratitude, the children slaughtered their only old hen, removed its bones, and cooked a pot of fragrant chicken porridge. When their mother smelled the aroma, she was able to sit up and eat. Over time, as the children continued to prepare the porridge for her, she gradually regained her strength and health. The entire village came to congratulate her, and from then on, the method of making this “life-saving porridge” was passed down. Now, during festivals or when important guests arrive, the Hani people serve a bowl of chicken porridge to honor them.

Historical and Cultural Background

The tradition of eating porridge in China can be traced back over 4,000 years to the era of the Five Emperors. According to ancient texts like the Book of Zhou (周书), Emperor Huangdi (黄帝) first steamed grains to make rice and boiled them into porridge. The distinction between rich and poor is often reflected in food: the wealthy enjoyed rich soups, while the poor had to make do with porridge. Famous poet Bai Juyi (白居易) once wrote about receiving a bowl of porridge from the emperor, claiming that the taste lingered for seven days, though some suspect he was exaggerating for effect.

A poem by Ming dynasty poet Zhang Fangxian (张方贤) illustrates the difference between rich soups and humble porridge:

“煮饭何如煮粥强。好同女儿细商量。
一升可作二升用，两日堪为六日粮；
有客只须添水火，无钱不必问羹汤。
莫言淡泊少滋味，淡泊之中滋味长。”

Porridge was often a necessity in times of poverty and hardship. Famous figures like Cao Xueqin (曹雪芹), author of Dream of the Red Chamber (红楼梦), described his family’s reliance on porridge during difficult times. In an anecdote about Confucian scholar Zhu Xi (朱熹), it is said that his daughter, faced with poverty, served him a humble meal of wheat porridge and scallion soup. Zhu Xi’s parting words to her were immortalized in a poem:

“汤葱麦饭两相宜，葱补丹田麦疗饥。
莫谓此中滋味薄，前村还有未炊时。”

The Difference Between Soup (羹) and Porridge (粥)

Historically, there were significant differences between soup and porridge. Soup was primarily made with meat, while porridge was made from grains. Wealthy families would add meat to their soups, while poorer families would use vegetables. Porridge could be prepared plain or with the addition of meat, vegetables, or beans. Both soup and porridge reflect the richness of China’s traditional culinary culture.

A Delight of Rural Life

In Huikuan Old Village (回宽老寨), part of Yaoqu Township (瑶区乡) near the Wangtianshu Scenic Area (望天树景区), the traditional rural lifestyle and abundant natural beauty are on full display. The village is surrounded by lush greenery and vibrant flowers, and the people live in harmony with nature. Here, the cuisine is as unique as the landscape, offering delights such as chicken porridge, bamboo-cooked roasted meat, grilled river fish, and fried beef tendons. These traditional foods are a testament to the local culture, making this area an excellent place to experience both nature and traditional farming life.

Other Local Delicacies Include:

• Bamboo-cooked roasted meat (竹筒包烧肉)
• Grilled river fish (包烧小河鱼)
• Cold chicken salad (凉拌鸡肉)
• Lemongrass grilled fish (香茅草烤鱼)
• Fried beef jerky (油炸干巴)
• Stewed banana heart with elephant ear leaves (芭蕉心煮象耳朵叶)
• Stir-fried white flowers (爆炒白花)
• Tomato-dipped bitter bamboo shoots (苦笋蘸番茄)
• Sour vegetable and meatball soup (酸菜肉丸汤)

These dishes, along with the famous chicken porridge, represent the essence of the Hani people’s culinary traditions. Their deep respect for nature and food is evident in every bite, reflecting a harmonious balance between people and the land.

Introduction to Sour Salted Fish

Sour salted fish is a cherished dish among the Jino ethnic group (基诺族) in Xishuangbanna (西双版纳). The process begins by thoroughly cleaning the fish, removing the scales, guts, and head. Larger fish are cut into pieces. The fish is then mixed with cooked rice, chili powder, and salt. After just half a minute, this mixture is packed tightly into fresh bamboo tubes, which give off a delicate fragrance. The mouth of the bamboo tube is sealed with banana leaves, and the fish is left to ferment for about two weeks. Once ready, the sour fish is taken out as needed for cooking. It is typically stir-fried in hot oil for five minutes before serving.

Sour Fish in Mengpeng Town (勐捧镇)

In Mengpeng Town (勐捧镇) of Mengla County (勐腊县), Xishuangbanna, sour fish is a popular dish among the local Dai ethnic group (傣族). Its distinctive flavor has won over the hearts of the local people.

The sour taste is a hallmark of Dai cuisine, and sour fish is a prime example of this cultural preference. Mengpeng Town is located in a mountainous basin, commonly referred to as a “Bazi” (坝子), where the temperature and humidity play key roles in shaping the local food culture. In this area, meals are rarely complete without sour dishes, contributing to the identity of the Dai people as the “Sour Dai” (酸摆夷).

The Nanla River (南腊河) and Nanrun River (南润河) flow through Mengpeng, providing a pristine ecological environment that is ideal for producing tender and flavorful wild “head fish” (头鱼). These fish are a crucial ingredient in making authentic Dai-style sour fish.

The Cultural Significance of Sour Fish

Sour fish represents more than just a culinary delight; it reflects the deep respect the Dai people of Mengpeng hold for nature and their harmonious relationship with the environment. As people savor this dish, they experience not only the unique flavor but also a sense of the Dai people’s resilient yet gentle character and the rich cultural heritage of their homeland.

Traditional Preparation Method

A key element of traditional sour fish preparation is the use of locally sourced wild sweet bamboo (甜竹), which is essential for the fermentation process. The bamboo is cut into tubes about 30 centimeters long, which serve as the fermentation vessel. This method preserves the freshness of the river fish. The fish is deboned, sliced, and rubbed with salt to lock in moisture. Garlic is added for extra flavor, and the mixture is placed into the bamboo tubes, which are then sealed with banana leaves. Time is the final ingredient, as the fish ferments into a bright, clean, and slightly chewy delicacy with a special aroma.

Historical Background

The Dai people developed the method of sour fish fermentation as a way to preserve food during times of scarcity. As the years passed, the difficult days of food shortages became a distant memory, but sour fish evolved into a prized delicacy used to honor guests. The dish now carries deeper meaning, symbolizing gratitude for a better life and a reminder of the past hardships.

As a sour fish maker named Yanzhuang (岩庄) explains, “Since I was a child, I watched my father make sour fish. He was always strict, carefully measuring ingredients and ensuring the right temperature and humidity for fermentation. Now, my father has passed this tradition on to me. I have come to appreciate the persistence required to make sour fish, guided by respect for nature, gratitude for food, and hope for a better life. Only by keeping these values can we produce sour fish that honors this unique Dai culinary experience.”

Preserving Tradition and Culture

The preparation of sour fish is not merely about taste—it represents the transmission of a unique cultural heritage. The traditional techniques and the cultural context in which this dish is made showcase the wisdom and creativity of generations of Dai people. The flavor of sour fish comes not only from the ingredients but from the accumulated knowledge passed down through time.

Traditional foods like sour fish are a bridge connecting modern people to their roots, allowing them to reflect on the essence of life in remote villages. These foods hold the history, emotions, and soul of the people, capturing the essence of their heritage. Sour fish serves as a reminder of the past, embodying the deep-seated connections between people and their land.

Cultural and Economic Impact

In recent years, Mengpeng Town has taken several steps to tap into its rich cultural resources. Sour fish has emerged as the town’s signature culinary item, serving as a symbol of the Dai people’s identity and a key component in developing the local food industry. By promoting sour fish, the town has encouraged cultural tourism and economic development, intertwining food, culture, and heritage in a way that strengthens both community identity and economic opportunities.

As part of this initiative, the town has sought to deepen the people’s appreciation for their ethnic culture, fostering a stronger sense of national pride and unity. The sour fish tradition serves as a tangible symbol of the “pomegranate seed” philosophy—an ideal of bringing together diverse ethnic groups into a cohesive, united nation. This is just one way that the unique ethnic cultures of China are blooming in the grand garden of Chinese civilization.

The sour salted fish of the Jino and Dai people is not just a dish but a celebration of culture, tradition, and harmony with nature. From its unique preparation using bamboo tubes and banana leaves to the rich symbolism it carries, sour fish is a cultural treasure that encapsulates the history and spirit of the Dai people in Xishuangbanna. Its growing popularity, driven by both its distinctive flavor and its cultural significance, ensures that this cherished dish will continue to thrive for generations to come.

Chinese name:云杉坪索道

Location: the foot of Jade Dragon Snow Mountain

Overview of Spruce Meadow Cable way

Walking through the Spruce Plank Roadway, a beautiful and large pastureland came into your eyes at the end of the primitive forests, and you are suddenly enlightened. This is the Spruce Meadow with an area of 1000 square meters.  It’s a natural grazing land in high mountains, and the second snow mountain meadow you come across.Green is everywhere, spreading its way till to the edge of the forests. Spruce forests are densely around the four sides of the meadow, looking like a skirt edged with green.

What Are Sour Ant Eggs?

Sour ants, scientifically known as Yellow Crazy Ants (黄猄蚁), are also called Golden Ants (黄金蚁). They have slender bodies, sharp mandibles, and a small, transparent, acid-storing yellow sac beneath their abdomens, which gives them their sour taste. All stages of the sour ant’s lifecycle can be used in traditional medicine. With their salty, sour, and mild flavor, sour ants are believed to promote blood circulation, relieve swelling, and detoxify. Their bodies are rich in protein and amino acids, making them a nutritious and tangy delicacy that is highly favored by the Lahu ethnic group (拉祜族) living along the banks of the Zhegan River (者干河) in Zhenyuan County (镇沅县).

Harvesting Season and Preparation

Every year from late March to early April, the nests of sour ants in the Ailao Mountains (哀牢山) contain numerous ant eggs, which are about the size of soybeans. These pearl-white eggs are considered the finest ingredients for sour ant feasts.

When these thousands of ant eggs are produced, the Lahu villagers along the Zhegan River in Zhedong Town (者东镇), Zhenyuan County, climb trees to collect the nests, seal them in bags, and bring them home. They then wash the nests in 60 to 80-degree hot water to remove impurities. After multiple cleanings and classifications using sieves, the eggs, larvae, and adult ants are separated.

How Are Sour Ant Eggs Cooked?

The soft, white ant eggs and larvae are usually cooked in a soup with ingredients like chives and fennel, or mixed with beaten eggs for a delicious dish. The larger queen ants are fried at high temperatures until crispy and salty, a flavor that is beloved by the villagers. The adult female ants, which contain the distinctive sour flavor, are used to make ant wine or vinegar. The sour ants are cooked and seasoned with salt, chili, garlic, and soy sauce to make a tangy, spicy cold dish that stimulates the appetite. The water used to cook sour ants is also stored in jars, and over time, it turns into a uniquely flavored ant vinegar.

Life Cycle of Sour Ants

In spring, sour ants start laying eggs, which are essentially ant larvae. Around Qingming Festival (清明节), the ants collect leaves from treetops and build nests, where they lay eggs that eventually grow into larvae and, finally, sour ants. After the Water-Splashing Festival (泼水节), the rainy season begins, and the ants stop laying eggs. Therefore, sour ant eggs are only available for four months a year. Sour ants prefer to build their nests in low-altitude areas near water, with mango trees (芒果树), banyan trees (榕树), and large green trees (大青树) being their favorite nesting spots.

Collecting Sour Ant Eggs: A Skillful and Challenging Task

Harvesting sour ant eggs is a laborious and delicate task. First, one must locate the ant nest and determine if it contains eggs. If the leaves in the nest are yellow and wilted, the eggs have already hatched, leaving only ants. If the nest is entirely green, the eggs haven’t formed yet, and the nest will be empty. Only nests with half-green, half-yellow leaves contain eggs. Once a suitable nest is found, the villagers carefully cut the tree branch, lower it onto a plastic sheet, and shake it. The shaking must be done with just the right force—too gentle, and the eggs won’t fall; too rough, and the eggs might break. Some villagers also pour water over the nests to wash away impurities, leaving behind the precious white “rice” eggs.

How to Make Delicious Dishes with Sour Ant Eggs

There are three main ways to enjoy sour ant eggs:

1. Cold Salad (凉拌)

Sour ant eggs are briefly blanched in boiling water, then mixed with cooked tomatoes, chopped onions, garlic, coriander, and chili to create a tangy, fresh dish.

“Ant eggs in a cold salad, have you ever tried it? When I first heard about this dish, I couldn’t help but wonder: what? Ants have eggs? Later, I learned that not only do ants have eggs, but they are also edible.”

“Ant eggs are likely the smallest eggs in the world. Just imagine how many thousands of eggs are needed to create a dish. Quite a rare treat!”

The eggs are carefully cleaned and then stir-fried with lard, chili, garlic, and salt until fragrant. Water is added, and the mixture is boiled for about 20 minutes before serving. This unique combination of ingredients results in a dish that is truly worth trying. The world is full of wonders, and this sour ant delicacy is one of them!

2. Steamed (蒸食)

Ant eggs are mixed with chopped green onions, ginger, garlic, and green chili. The mixture is wrapped in banana leaves and steamed until thoroughly cooked.

3. Soup (烧汤)

Sour ant eggs are boiled with tomatoes and coriander for about 10 minutes. This sour, tangy soup is a beloved dish among the locals.

In addition, dried sour ants are often used to make a tangy sauce for rice noodles (米干) or jelly noodles (凉粉), and some people even brew ant wine, which is said to cure rheumatism. The taste of sour ant eggs is distinctly sour, but when combined with other ingredients, the dish becomes a symphony of sour, spicy, and savory flavors. For those who haven’t tried it yet, sour ant eggs are a bold challenge for the adventurous palate!

Unique Taste of Sour Ant Vinegar

When sour ants are boiled, the leftover water can be stored to make a special ant vinegar, which becomes more flavorful over time. This vinegar, made from the sour ants’ natural acids, has a distinct taste that can’t be found anywhere else.

With the rich cultural traditions of the Jino people (基诺族) and their appreciation for nature, sour ant eggs remain one of the most fascinating culinary experiences in Yunnan province.

The Bulang Ethnic Group (布朗族) is an ancient indigenous group with a long history. They can create delicious dishes using simple ingredients and tools, forming a unique culinary culture over time. The Fish Soup with Grilled Heated Pebbles (卵石鲜鱼汤) is a crystallization of the ancient wisdom of the Bulang people, and it has been passed down through generations as a signature dish of the Bulang culture.

Traditional Cooking Practices

In ancient times, the Bulang people did not have bowls or chopsticks, so they ingeniously utilized banana leaves (芭蕉叶) as containers for holding food. They would eat by hand while laboring outdoors. Even without pots or stoves, these clever Bulang people found ways to cook, exemplified by the Fish Soup with Grilled Heated Pebbles. Although they have moved past the tradition of eating with their hands, this unique dish remains a cherished part of Bulang cuisine.

Preparation of Fish Soup with Grilled Heated Pebbles

The preparation method for the Fish Soup with Grilled Heated Pebbles is simple. When Bulang fishermen or hunters catch live fish in the wild, they dig a pit in the sand on the beach. Inside the pit, they layer banana leaves as a substitute for iron pots, add clear water and fresh fish, and then take river pebbles (卵石) to heat in a fire pit until they are red-hot. The hot pebbles are then dropped into the banana leaves containing water and fish, creating a form of boiling that makes the water bubble. Only a pinch of salt is added; no other seasoning is used, resulting in a delicious fish soup. Even without pots or oil, this dish is unforgettable in flavor and freshness.

The Fish Soup with Grilled Heated Pebbles showcases how the Bulang people can cook without rice. The combination of the dry aroma from the heated stones and the fish’s freshness presents a unique flavor profile. The fish is tender and smooth, while the broth is rich and sweet, offering an extraordinary culinary experience and distinct ethnic characteristics.

The Magic of Fire and the Charm of Stones

This unique Bulang dish is famous for its delicious broth and distinctive cooking method. During preparation, the Bulang people heat river pebbles until they glow red and then drop them one by one into a pot filled with clear water and fresh fish. The heat from the pebbles causes the water to boil rapidly, and the fish cooks quickly at high temperatures. They also add red-hot salt blocks to the pot, enhancing the soup’s unique salty aroma.

The uniqueness of the Fish Soup with Grilled Heated Pebbles lies in its cooking method and ingredient pairing. The heated pebbles cook the fish rapidly while preserving its original flavor. The heat from the pebbles also enriches the broth, giving it a sweet and unique dry fragrance. The deliciousness of the fresh fish merges with the dry aroma of the stones, achieving a peak of flavor and texture.

From a nutritional perspective, Fish Soup with Grilled Heated Pebbles is rich in protein and various trace elements, making it a highly nutritious dish. In Bulang society, this dish is also an important festive food and a delicacy for guests. It symbolizes the host’s enthusiasm and hospitality, reflecting the Bulang people’s reverence for and utilization of nature. As we savor this dish, we cannot help but admire the wisdom and creativity of the Bulang people.

Culinary Culture of the Bulang Ethnic Group

The Bulang ethnic group has an interesting culinary culture. Their cooking methods primarily focus on boiling, with simple preparation techniques that can work with minimal oil and salt. To save on bowls and chopsticks, they traditionally used banana leaves as containers for rice and vegetables, demonstrating their resourcefulness.

• Chinese Name: 卵石鲜鱼汤 (Fish Soup with Grilled Heated Pebbles)
• Main Ingredients: Fresh fish (鲜鱼)
• Cooking Technique: Boiling (煮)
• Seasoning: Salt (盐)

Of course, they have long moved beyond the practice of eating with their hands. It is often said that “a clever housewife finds a way to cook without rice,” but the Bulang people, even without pots or stoves while laboring outdoors, have devised clever methods to prepare meals. The famous Bulang dish, Fish Soup with Grilled Heated Pebbles, is one such example. Apart from the live fish caught on the spot and a bit of salt they carry, no other seasonings are used. They simply dig a pit on the beach, layer banana leaves in place of an iron pot, add clear water and fresh fish, and heat river pebbles in the fire pit until they glow red. Then, the hot pebbles are dropped into the banana leaves with the water and fish, resulting in a delicious fish soup without pots or oil.

This fish soup is fresh and carries the dry fragrance from the heated stones, providing a unique taste experience. It is said to have been a clever idea born out of hunger and desire when fishermen or hunters caught fish in the wild.

The Sapie (撒撇) is a dish that broadly refers to a unique preparation of cold meat salad using specially prepared ingredients. It primarily consists of cow Sapie (牛撒撇), pig Sapie (傣族称“撒达鲁”), and fish Sapie (傣语称“巴撒”). These three variations use different materials and methods, yet they all deliver an unforgettable taste experience. The intricate preparation process involves extensive cleaning of beef intestines, simmering bitter water, and processing the meat paste with side dishes, often taking half a day. Locals generally purchase this dish rather than make it themselves. The Bangsai (棒赛) variety, especially from Jiugu, is widely recognized as the most authentic and traditional beef Sapie. This dish is known to strengthen the stomach and bones, aid digestion, and is best consumed in moderation by those with a cold constitution.

Main Ingredients

• Main Ingredients: Beef (黄牛肉) and beef tripe (黄牛肚)
• Effects: Clears heat and detoxifies (清热解毒)
• Ethnic Group: Dai Ethnic Group (傣族)
• Cautions: Should be consumed in moderation by those with a cold constitution (体寒者少食)
• Seasoning: Chili powder (辣椒面) and monosodium glutamate (味精)

Table of Contents

1. Meaning of Sapie
2. Preparation Method
3. Nutritional Value
4. Regional Variations
   • Jinggu Dai Beef Sapie (景谷傣族牛撒撇)
   • Lincang Dai Beef Sapie (临沧傣族牛撒撇)
   • Dehong Dai Sapie (德宏傣族撒撇)

Meaning of Sapie

• Beef Sapie (牛撒撇): This dish uses premium beef as the main ingredient, finely chopped and pounded into a meat paste, accompanied by beef tripe and spleen. It is seasoned with boiled and filtered beef bile water, mixed with various condiments, and served with rice noodles. Beef Sapie has a refreshing taste and can also clear heat and detoxify.
• Pig Sapie (撒达鲁): This variant uses fresh pork, finely chopped into a paste and mixed with roasted pork skin, slices of asparagus, shredded papaya, or lotus cabbage. Sour water (preferably made from boiled pickled vegetables) is added to the meat paste bowl, along with selected seasonings, for dipping. This version is sweet and sour, crispy in texture, and particularly favored by young adults.
• Fish Sapie (巴撒): This version utilizes fish back meat (carp is best, but other fish can be used) ground into a paste, mixed with the same ingredients as the pig Sapie, and served for dipping. Fish Sapie is fragrant and tender, helping to clear heat and increase appetite.

Preparation Method

Dehong Dai Sapie is particularly beloved by people of various ethnicities in the region, including visitors from Beijing, Shanghai, Guangdong, and Hong Kong. After tasting, many request this dish upon arriving in Dehong. The preparation involves using one kilogram of lean beef, chopped into a paste, blanched in boiling water, and combined with freshly killed beef bile water, which is then filtered for use. Fresh chives and fennel are finely chopped and drained of moisture, then mixed with aromatic seasonings such as salt, chili powder, and monosodium glutamate, along with the beef paste and bile water. This dish is typically enjoyed with rice noodles or strips of beef tripe and meat slices.

The meticulous preparation process requires skilled knife work and the use of fresh ingredients and complete seasonings, making it a typical “kung fu dish” (功夫菜) that exemplifies the artistry of Dai cuisine.

Nutritional Value

Sapie is not only rich in nutritious components derived from beef bile water, but it also possesses the effects of clearing heat, detoxifying, and strengthening the spleen and appetite. Initially, it may have a slightly bitter taste, but subsequent bites reveal a lingering sweetness. Coupled with medicinal plant seasonings, Sapie becomes a delectable medicinal dish. It is said that consuming Sapie can alleviate symptoms such as stomach heat, inflammation, and various pains, with regular consumption potentially preventing cancer.

The elaborate preparation methods and attention to detail in Sapie make it a favored dish for hosting guests among the Dai people.

Regional Variations

Jinggu Dai Beef Sapie

In Jinggu County’s Dai region, there exists a renowned dish traditionally served to guests, known as “Beef Sapie.” The preparation method is quite unique; during festivals or celebrations, cows are slaughtered, and the back meat is roasted over an open flame until golden, then shredded into thin strips. This is mixed with boiled beef tripe, and garnished with ginger, garlic, chili, and crushed peanuts, before being blended with boiled and filtered beef bile water or bile juice. The key ingredient in “Beef Sapie” is the beef bile water. City dwellers who crave this dish often substitute the bile water with five-leaf leaves to achieve a similar flavor.

The characteristics of “Beef Sapie” include a delicate and tasty profile, a rich aroma, and an enticing color, all contributing to its appetite-boosting and heat-clearing properties.

Lincang Dai Beef Sapie

The Lincang Dai people have a special affinity for Sapie, which is characterized by a combination of numbing, spicy, bitter, cool, and sweet flavors. They not only enjoy it themselves but also serve it as a premium dish for guests.

The most critical aspect of preparing beef Sapie lies in the choice of ingredients. The preparation involves cleaning the beef tripe, tenderloin, intestines, liver, and spleen, then boiling them to ensure tenderness. After boiling, the ingredients are shredded and mixed with seasonings such as Sichuan pepper powder, spicy herbs, chives, chili, and garlic, followed by adding the prepared bile water and a little meat juice, then mixed evenly for serving.

Dehong Dai Sapie

Dehong Dai Sapie includes various types such as bitter Sapie, fish Sapie, big Sapie, lemon Sapie, and eggplant Sapie. Bitter Sapie consists of a plate of rice noodles, cooked beef slices, and beef tripe slices, accompanied by a bowl of vibrant green sauce. This sauce is made by simmering beef bile water and mixing it with finely chopped raw beef, chives, coriander, spicy herbs, and chili powder, providing a refreshing taste.

Dai people have a strong affinity for Sapie, to the extent that they prepare fish as “fish Sapie.” The fresh fish meat is minced, mixed with lemon juice, and blended with finely chopped seasonings like chives, coriander, spicy herbs, and chili powder to create a dipping sauce. Fried crispy fish bones, shredded asparagus, or cabbage are prepared to be dipped into this sauce, resulting in a sour-sweet flavor that is utterly delicious.