Introduction

Tanhua Temple, also called Taohu Nunnery, is located at the foot of Jinma Mountain in the eastern suburb of Kunming City. With an area of 8 hectares, it originally was a thatched shack of Shi Shiqiao, a scholar of the Ming Dynasty (1368-1644). During the reign of Emperor Chongzhen(1628-1644), his grandson, Shi Tai, donated the estate for the shack whereon Tanhua Temple was built. And it rebuilt after the earthquake during the reign of Emperor Daoguang. There was an epiphyllum tree in the backyard, which came from India according to legend, which is called “tanhua” in Chinese and honored as “Buddha’s Flower”, hence the name “Tanhua Temple”.

Attractions in Tanhua Temple

Tanhua Temple is known for its luxuriant trees and showy flowers. At the beginning of the republic of China, the abbot Yingkong was good at gardening and famous in Yunnan. He made the trees and flowers in Tanhua Temple green and bloom in every four season. The plants such as peony, cymbidium, orchid, Myanmar osmanthus and Malus halliana were very famous at that time. Now, it still attracts a lot of tourists both at home and abroad every year.

Epiphyllum Tree

In the backyard there was an epiphyllum tree, which is called tanhua in Chinese, hence the name. The temple went through many renovations during the Qing Dynasty. It is well-known for its flowers and plants. It has been a scenic spot for more than three hundred years, and an epitome of Kunming, the Flower City of the Southern Frontier. The epiphyllum tree was planted in the side court of the depository of Buddhist Scriptures. There is a stone tablet on which four characters are carved “The Epiphyllum Brings Luck”. After the erection of the temple, the original epiphyllum withered and died. The epiphyllum now standing taller than the eaves of the templeeavefrom the root of the original one at the beginning of the Qing Dynasty, and is about three hundred years old. It bursts into flowers in mid-summer. The big loquat tree in the backyard is said to have been planted in the early Ming Dynasty. In the South Garden there are flowers and rockeries with winding paths among the flowers and the zigzagging corridor surround the Lotus Pond, where you can watch fish. The East Garden is shaded by tall cedars and cypresses and include seven smaller gardens and a Children’s Playground.

Peony Flower

Whether the Spring Festival comes early or late, the peonies in Tanhua Temple can bloom perfectly during the holiday while the natural flowering period is usually in March and April. Thanks to the specific cultivation techniques which makes the natural growth law of peony broken. It is easier said than done. In the greenhouse of over 6,000 square meters in the park, different batches peonies are placed in line. The peony flower seedlings were like firewood sticks 2 months ago, however, they became luxuriant after more than 50 days. Besides complicated processes, the degree, the light, and the watering are significant factors influencing the time and quality of flowering as well.

Gardens and Pavillions

Tanhua Temple is divided into three parts, including the front garden, middle garden and back garden. The front garden is mainly base on the Sanjin Courts. There are pavilions, artificial hill, trees and flowers in it. The flowers and rockeries with winding paths among the flowers and the zigzagging corridor surround the Lotus Pond, where you can watch fish. Middle garden is bigger than the front garden. It is shaded by tall cedars and cypresses and includes seven smaller gardens and a Children’s Playground. In the back garden, there is a Ruiying Tower with a high of 48 meters, which offer for visitors to look far into the distance to enjoy the beautiful sight of whole garden.

Nearby Atrraction

Golden Temple

Golden Temple is the biggest and heaviest as well as the best preserved copper temple in China. It is a key national cultural and historical relics. The whole temple reflects the excellent metallurgical and casting technology more than 300 years ago in Yunnan.

Kunming City Museum

The Kunming City Museum is a historical museum and one of the popular tourist attractions in Kunming City, which is encompassed by the Yunnan Province in China. The museum is quite comprehensive for a local museum; all in all, it occupies an area of 5,000 square meters.

Kunming Zoo

Kunming Zoo, also called Yuantong Mountain Zoo, located in the Yuantong Mountain, northern section of Qingnian Road, northeast of Kunming city. Founded in 1953, with about 200 kinds of Yunnan specialty animals and rare animals in the world, Kunming zoo is one of the national top ten zoos and seven major zoos in China. As one of the eight scenes of Kunming, Yuantong Mountain is a willow leaf that is long and narrow. It covers a total area of 26 hectares and presents the most abundant and the most visited park in Kunming. The annual visitor even has reached 3 million people. The most attractive things are flower boom, animal and temple. Yuantong flower boom is regard as the most especial activity and is listed as one of the famous spots to appreciate sakura in China.

How to Get there？

By Bus

You can take bus No.132、z108、z99 to Taihua Temple Station.

By Taxi

It takes you about 20 minutes to Tanhua Temple from downtown of Kunming.

Yongren truffles (永仁松露) are unique and highly regarded edible fungi primarily found in the mountainous areas of Yongren County, Yunnan, and nearby regions. These truffles are praised for their exceptional aroma and rarity, often referred to as “black diamonds of the forest.” Their geographical conditions and symbiotic relationships with trees contribute to their complexity and high market value.

General Information

• Scientific Name: Tuber melanosporum (common truffle)
• Alternative Names: Kuaijun, Wu Niang Guo
• Category: Edible Fungi, Tuberaceae family
• Primary Locations: Yongren County, Yunnan; Panzhihua City, Sichuan
• Altitude Range for Growth: 1,500–2,500 meters

Detailed Morphology

External Features

Yongren truffles typically have a rough, black exterior with wart-like bumps, which distinguishes them from other types of fungi. When the truffles are immature, they appear white and smooth. As they mature, they develop a marbled black-and-white pattern with a strong scent.

Internal Structure

• Immature State: The interior is initially white and smooth.
• Mature State: As the truffle matures, its flesh darkens, turning brown, gray, and ultimately black. The mature truffle has a marbled appearance due to its spore distribution. The aroma becomes more potent and distinctive with age.

Aroma and Taste

The scent of truffles is often described as earthy, musky, and slightly garlicky, which becomes more pronounced when cut. The taste is nutty, with a balance of mild sweetness and savory notes. This makes them highly sought after in gourmet cooking.

Growth Conditions

Truffles require specific environmental conditions to grow, which makes their cultivation challenging:

• Soil Type: Calcareous (alkaline) soils with a pH of 7.5–8.3
• Climate: Cool temperatures with dry summers and mild winters
• Symbiotic Relationship: They depend on a mycorrhizal relationship with the roots of specific tree species, such as oaks, hazelnuts, and pines, to thrive. Truffles exchange nutrients with these trees, receiving sugars in return for providing essential minerals like phosphorus to the tree.

Harvesting Techniques

Truffle Hunting

Truffles are usually located with the assistance of specially trained dogs or pigs, which can detect the pungent aroma of ripe truffles beneath the soil. The animals are trained to stop and indicate the location by pawing or snuffling around the truffle spot. After the truffle is located, a small rake or shovel is used to carefully dig it out, ensuring that the truffle and its surrounding environment are not damaged.

Harvesting Season

• Peak Harvest: Truffles mature between December and April. However, harvesting is only possible when the soil moisture and temperature conditions are optimal.
• Sustainability: Overharvesting can lead to reduced truffle yields in future years, so sustainable harvesting practices are important for maintaining the truffle population.

Types of Yongren Truffles

Yongren truffles come in several varieties, each with unique characteristics.

1. Summer Truffle (黑夏松露)

• Shape: Irregular, spherical or oval
• Color: Dark black with brownish skin and wart-like bumps
• Maturity: Ready for harvest in late summer
• Aroma: Strong and earthy, with hints of garlic
• Use: Often used in gourmet dishes or to create truffle oils.

2. Black Truffle (黑松露)

• Shape: Spherical with a rough, dark exterior
• Maturity: Harvested in winter, particularly around December
• Aroma: Pungent and robust, ideal for high-end culinary applications.
• Use: Highly valued for its versatility in cooking, often shaved over pasta, eggs, or used in sauces.

3. False Inverted Truffle (假凹陷松露)

• Shape: Slightly irregular, typically smaller than black truffles
• Color: Brown with light marbling when ripe
• Maturity: Comes into season around late fall and early winter
• Aroma: Faint, less pungent than other truffles
• Use: Generally used in cooking for those who prefer a less intense flavor.

4. White Truffle (白松露)

• Shape: Smaller, smoother, and rounder than other truffles
• Color: White or pale gray
• Aroma: Subtle yet complex, with floral and garlicky notes
• Use: Less common, typically more expensive and used in high-end dishes like risottos and truffle oil.

Nutritional and Health Benefits

Yongren truffles are not only prized for their culinary uses but also for their nutritional value, which includes:

• High Protein Content: Truffles are rich in plant-based protein, essential for muscle repair and growth.
• Amino Acids: Contain all 8 essential amino acids, making them a complete source of protein.
• Vitamins: Rich in vitamins B, C, and D, which help with energy metabolism, immune function, and bone health.
• Minerals: High levels of iron, calcium, magnesium, and phosphorus support cardiovascular health, muscle function, and bone development.
• Antioxidants: Truffles contain antioxidant compounds that help combat oxidative stress, reduce inflammation, and may help slow the aging process.
• Polysaccharides: These compounds may improve immunity and aid digestion.

Culinary Uses

Yongren truffles are highly regarded in culinary circles and are used in a variety of gourmet dishes.

1. Raw Consumption:

Truffles can be thinly sliced and eaten raw in salads, alongside cheese, or used as garnishes for dishes such as risotto or scrambled eggs.

2. Truffle Oil:

Truffles are infused into olive oil to make truffle oil, which is used to elevate dishes like pasta, fries, and even pizzas.

3. Truffle Butter:

A blend of truffle oil and butter, used to enhance the flavor of meats, seafood, and vegetables.

4. In Desserts:

Truffles can even be used in desserts, such as chocolate truffles or truffle ice cream, for a unique flavor profile.

5. Truffle Wine:

Yongren truffles are often soaked in wine, resulting in a rich and aromatic truffle-infused beverage that pairs well with a range of dishes.

Economic and Cultural Importance

Truffle cultivation is a key economic driver in Yongren County, which has actively promoted the development of the industry to boost local income and create jobs.

• Economic Impact: Truffles are considered a luxury item, bringing high revenue to local farmers and the region. The truffle industry also provides opportunities for tourism, with visitors coming to harvest their own truffles and learn about the process.
• Cultural Heritage: Truffle harvesting is deeply embedded in the local culture, with festivals and events held to celebrate the harvest. These traditions help preserve ancient agricultural practices while promoting sustainable harvesting techniques.

Sustainability and Challenges

While the economic benefits of truffle cultivation are significant, the industry faces challenges, including:

• Environmental Changes: Climate change could affect the suitable environments for truffle growth.
• Overharvesting: As demand increases, there’s a risk of overharvesting, which can deplete natural truffle populations.

Sustainability efforts include promoting responsible harvesting methods and cultivating truffle orchards with careful attention to environmental impact.

Yongren truffles represent a fascinating intersection of nature, culture, and cuisine. With their unique growth process, incredible health benefits, and gourmet value, they continue to be a treasured commodity. The future of the industry lies in balancing high demand with sustainability practices to preserve this rare fungi for generations to come.

Overview

Lufeng Aromatic Vinegar (禄丰香醋) is a famous local specialty from Lufeng County (禄丰县), Yunnan Province (云南省), China. It is a National Geographical Indication Product of China, known for its distinct flavor and rich history. Lufeng Aromatic Vinegar has been brewed in the region for centuries, with its origins dating back to the Ming Dynasty (明朝), and is considered a quintessential example of the local culinary heritage.

Product Features

Lufeng Aromatic Vinegar is renowned for its deep red-brown color, clear appearance, pure and rich fragrance, and mellow sour taste. It has a smooth, delicate acidity with a lasting sweet aftertaste that lingers long after consumption. It is a vinegar that does not lose its flavor over time, retaining its fresh characteristics even after long periods of storage.

• Appearance: Red-brown, clear

• Fragrance: Pure, rich aroma

• Taste: Mild acidity with a sweet aftertaste

• Longevity: Retains flavor over time

The vinegar is made using a unique fermentation process, where the ingredients are wrapped in cloth bags. When ready for use, the cloth is immersed in water, releasing the vinegar’s fragrant aroma instantly.

Lufeng Aromatic Vinegar is rich in essential amino acids, organic acids, vitamins, minerals, and sugars, making it a healthy addition to one’s diet. It is said to have anti-aging properties, regulate blood pH levels, and offer beauty and skincare benefits.

Geographic and Climatic Conditions

Lufeng County is located in the central part of Yunnan Province (云南省), specifically in the eastern region of Chuxiong Yi Autonomous Prefecture (楚雄彝族自治州). The county lies between latitude 24°51′ to 25°30′ and longitude 101°38′ to 102°25′, covering an area of 3,536 square kilometers.

The region is characterized by a low-latitude plateau, with dense forests, intersecting river valleys, and a mid-subtropical monsoon climate. The average annual temperature is 16.2°C, and the average annual rainfall is between 930-950 mm, with a frost-free period of 322 days per year. The climate provides ample sunlight and a moderate temperature, both of which are favorable for the growth of key ingredients such as glutinous rice and wheat used in the vinegar production process.

The varied altitudes within Lufeng also create a unique three-dimensional climate, with higher cold regions in the mountains and warmer river valleys in places like Luochuan (罗川) and Chuanjie (川街). These climatic conditions are beneficial for the fermentation process of Lufeng Aromatic Vinegar.

Historical Background

The origins of Lufeng Aromatic Vinegar date back to the Ming Dynasty (明朝), specifically the Tianqi period (天启年间), around 1621. It was first brewed by Chen family farmers in Beichang Village (北厂村), Lufeng County, who combined techniques passed down through generations.

According to legend, during the reign of Emperor Chongzhen (崇祯) of the Ming Dynasty, a native of Lufeng, Wang Xigun (王锡衮), who had reached the position of Eastern Palace Grand Secretary (东阁大学士) at the imperial court, introduced Lufeng vinegar to the royal family. To make it more portable, he invented a method to create “dry vinegar” by concentrating the vinegar onto clean cloth, which, when soaked in water, would revert to its liquid form.

During the Ming and Qing Dynasties (明清时期), Lufeng County became an important station along the Southern Silk Road (南方丝绸之路) and Tea Horse Road (茶马古道), major trade routes in southern China. Merchants and caravans passing through the region would enjoy both the refreshing water from ancient wells and meals enhanced by Lufeng Aromatic Vinegar, which left a lasting impression on travelers. This led to the popular saying, “Tuo Dian soy sauce, Lufeng vinegar, Xinxing girls, and He Xi cloth” (妥甸酱油禄丰醋，新兴姑娘河西布), and the vinegar’s fame spread through word of mouth.

In the 1950s, the production of Lufeng Vinegar shifted from private individual brewing to collective production and operation. The industry became public-private cooperative-based, leading to the establishment of cooperative shops and the inclusion of the product in the supply and sales cooperatives. This paved the way for the later development of Lufeng Aromatic Vinegar as a widely recognized product.

Protection and Recognition

In 2013, to promote the special quality product of Lufeng County and enhance its market competitiveness, Lufeng County (禄丰县) applied to the Yunnan Provincial Bureau of Quality and Technical Supervision (云南省质量技术监督局) for the protection of Lufeng Aromatic Vinegar as a geographical indication product. The application was carefully reviewed, including studies on its history, culture, production techniques, and the geographical and climatic conditions in the region.

On November 3, 2014, the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (国家质检总局) issued Announcement No. 115 of 2014, officially accepting the application for Lufeng Aromatic Vinegar’s geographical indication protection. After passing a technical review on May 29, 2015, protection was granted on August 10, 2015.

Production Overview

In 2015, there were two production enterprises for Lufeng Aromatic Vinegar (禄丰香醋), with an annual output of more than 1,900 tons and a production value exceeding 20 million RMB.

Product Honors

• In 1989, Lufeng Aromatic Vinegar was awarded the title of “Yunnan Province Famous and Excellent Product” (云南省名优产品).

• In November 1995, Lufeng Aromatic Vinegar won the Gold Award at the China Kunming Science and Technology Achievements and New Technology and New Product Exhibition and Trade Fair.

• It has been rated 7 times by the Yunnan Provincial Consumer Association as a “Yunnan Provincial Favorite Product” (云南省消费者喜爱商品).

• In September 2005, the production techniques of Lufeng Aromatic Vinegar were included in the first batch of state-level intangible cultural heritage by Chuxiong Prefecture (楚雄州).

• In October 2013, Lufeng Aromatic Vinegar was included in the third batch of intangible cultural heritage by the Yunnan Provincial Government.

• In 2008, Lufeng Aromatic Vinegar passed the “Food Safety Management System Certification” by the China Quality Certification Center.

• It has been awarded “Yunnan Famous Agricultural Products” and “Yunnan Famous Brand Products” for 4 consecutive times and recognized as “A-level Green Food” by the China Green Food Development Center twice.

• In 2013, Lufeng Aromatic Vinegar was recognized as a second batch “Yunnan Old Brand” product by the Yunnan Provincial Department of Commerce.

• On August 10, 2015, the State Quality Supervision Administration (国家质检总局) approved the geographic indication protection for Lufeng Aromatic Vinegar.

Geographic Indication

Protected Area

The production area of Lufeng Aromatic Vinegar covers the administrative regions of 14 towns in Lufeng County (禄丰县), Yunnan Province, including Jinshan Town (金山镇), Zhongcun Township (中村乡), Tuguan Town (土官镇), Bicheng Town (碧城镇), Qinfeng Town (勤丰镇), Renxing Town (仁兴镇), Konglongshan Town (恐龙山镇), Tuan’an Township (妥安乡), Guangtong Town (广通镇), Yipinglang Town (一平浪镇), Gaofeng Township (高峰乡), Heping Town (和平镇), Caiyun Town (彩云镇), and Heijing Town (黑井镇).

Quality and Technical Requirements

1. Main Raw Materials

   • Glutinous Rice (糯米): The glutinous rice produced within the production area must have a starch content of ≥70%.

   • Water for Production (生产用水): Mountain spring water from the production area, which must meet the national drinking water standards.

   • Wheat Bran (麦麸): Wheat bran produced within the production area, meeting national standards.

   • Fermentation Starter (酒曲): Wheat bran from the production area is fermented with rice mold for 28-36 hours.

   • Acetic Acid Bacteria (醋酸菌): A mixture of acetic acid bacteria AS1.41 and acetic acid bacteria b-3 cultivated within the production area.

2. Production Process

   • Selection of Ingredients → Soaking → Steaming → Saccharification → Alcohol Fermentation → Aging → Vinegar Extraction → Finished Product.

3. Key Processing Points

   • Soaking: Soak at room temperature for 4 to 8 hours until the rice grains have no white core.

   • Steaming: Steam with a wooden steamer for 1 to 2 hours until thoroughly cooked.

   • Saccharification: After steaming, cool the glutinous rice with clean water to 28-30°C, mix in 0.3% of the fermentation starter, and ferment at room temperature for 3 to 4 days.

   • Alcohol Fermentation: Add 1.7 to 2.0 times water, 0.3% to 1% mold, and 3% to 5% yeast, ferment for 4 to 5 days, keeping the temperature between 25-28°C and stirring daily.

   • Aging: Place the fermented mixture into a fermentation room, add wheat bran and 7% to 10% acetic acid bacteria, and ferment for 15 to 20 days. Afterward, stir the mash and continue fermenting for 3 more months.

   • Vinegar Extraction: Extract the vinegar using the traditional “套淋法” (layered extraction method).

4. Quality Characteristics

   • Sensory Characteristics: The vinegar has a reddish-brown color, clear body, pure and intense fragrance, smooth acidity, and a sweet aftertaste.

   • Physical and Chemical Indicators:

     Item	Indicator
     Total Acid (as acetic acid)	≥ 4.0 g/100 ml
     Non-volatile Acid (as lactic acid)	≥ 1.0 g/100 ml
     Soluble Non-salt Solids	≥ 5.0 g/100 ml
     Amino Acid Nitrogen	≥ 0.05 g/100 ml

5. Safety and Other Quality Technical Requirements
   The product must meet national safety and other quality standards.

Exclusive Mark Use

Producers within the production area of Lufeng Aromatic Vinegar can apply to the Lufeng County Market Supervision Administration (禄丰县市场监督管理局) to use the “Geographic Indication Product Exclusive Mark.” The application will be reviewed by the Yunnan Provincial Quality and Technical Supervision Bureau (云南省质量技术监督局), and after approval by the State Quality Supervision Administration, it will be publicly announced. Testing institutions for Lufeng Aromatic Vinegar are selected from those that meet the qualification requirements as determined by the Yunnan Provincial Quality and Technical Supervision Bureau.

Chuxiong Vermicelli (楚雄米线) is a traditional and renowned food specialty from Chuxiong Yi Autonomous Prefecture (楚雄彝族自治州) in Yunnan Province (云南省), China. This delicacy is made from high-quality rice flour and has been an integral part of the region’s culinary culture for centuries. The vermicelli is known for its smooth texture, light flavor, and versatility in various dishes.

Chuxiong Vermicelli is typically used in both hot and cold dishes, with a wide range of preparations that reflect the rich ethnic diversity of the area, especially among the Yi (彝族) and other local minority groups. The dish is often accompanied by a variety of condiments, including chili, vinegar, and various meats or vegetables, providing a satisfying and flavorful experience.

Product Name:

• Chinese Name: 楚雄米线

• English Name: Chuxiong Vermicelli

Origin:

• Origin: Chuxiong Yi Autonomous Prefecture, Yunnan Province, China

Features and Characteristics

Chuxiong Vermicelli has several distinctive features that set it apart from other rice noodles. The noodles are made with high-quality rice, which gives them a fine texture that is soft but chewy. The smoothness of the noodles combined with their ability to absorb rich flavors from broths and sauces makes them a perfect base for a variety of dishes.

Key Features:

• Texture: Smooth and chewy

• Taste: Light yet flavorful, with a slight nuttiness

• Color: White and slightly translucent

• Ingredients: High-quality rice flour, water, and a small amount of salt

Production Process

The production of Chuxiong Vermicelli follows a traditional method passed down through generations. The rice is first soaked, ground, and then steamed to create a smooth dough. This dough is then extruded into thin vermicelli strands and dried for preservation. The process is simple but requires great skill to ensure the vermicelli retains its delicate texture.

Steps in the Production Process:

1. Soaking: Rice is soaked overnight to soften the grains.

2. Grinding: The soaked rice is then ground into a fine paste or dough.

3. Steaming: The dough is steamed to achieve the correct consistency.

4. Extruding: The dough is extruded into thin noodle strands.

5. Drying: The noodles are air-dried or sun-dried to ensure they retain their shape and flavor.

Culinary Uses

Chuxiong Vermicelli is used in a wide variety of dishes, both as a main ingredient and as an accompaniment. It is commonly served in hot soups, stir-fries, and cold salads. In the Yi culture, rice vermicelli is often enjoyed during festivals, family gatherings, and other important cultural events.

Popular Dishes with Chuxiong Vermicelli:

• Chuxiong Rice Vermicelli Soup (楚雄米线汤): A savory broth-based soup with vermicelli, often paired with meats, such as chicken, pork, or beef, and garnished with herbs and chili oil.

• Stir-fried Chuxiong Vermicelli (炒米线): Vermicelli stir-fried with vegetables, meat, and a combination of local spices.

• Cold Chuxiong Vermicelli Salad (凉拌米线): A refreshing cold dish where the vermicelli is mixed with cucumbers, chili, and a tangy sauce made from vinegar and soy sauce.

Cultural Significance

Chuxiong Vermicelli holds cultural significance in the Yi ethnic community. It is not just a food item, but a symbol of tradition and hospitality. During the Yi people’s festivals, such as the Torch Festival (火把节), the vermicelli is often part of the feast, highlighting its role in family and community bonding.

In addition, the production of Chuxiong Vermicelli has been a key part of local economic life for centuries. Many families in Chuxiong County are involved in the cultivation of rice and the production of vermicelli, passing down knowledge of the craft through generations.

Economic Impact

The production of Chuxiong Vermicelli contributes significantly to the local economy. Many small-scale farmers in Chuxiong rely on rice cultivation, and vermicelli production provides an additional source of income. As the popularity of Yunnan cuisine grows nationwide and internationally, Chuxiong Vermicelli has found its way into markets outside of Yunnan, further boosting the region’s economic development.

In 2014, Chuxiong Vermicelli was officially recognized as a Geographical Indication (GI) Product by the Chinese government, ensuring its unique characteristics and traditional production methods are protected.

Product Honors and Recognition

• Geographical Indication: In 2014, Chuxiong Vermicelli was granted the Geographical Indication (GI) certification, which recognizes the unique qualities of the product tied to its geographic origin.

• Culinary Award: Chuxiong Vermicelli has been awarded multiple culinary prizes for its taste, quality, and cultural value in Chinese regional cuisine competitions.

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Chuxiong Vermicelli is not only a culinary delight but also a significant part of Chuxiong’s cultural heritage. It stands as a testament to the enduring traditions of the Yi people and the rich food culture of Yunnan. Whether enjoyed in a simple bowl of soup or as part of an elaborate meal, this dish brings people together and offers a taste of the region’s history and hospitality.

Mouding Fermented Bean Curd is a specialty product of Mouding County (牟定县) in Yunnan Province (云南省), China. It is recognized as a National Geographic Indication product by the government of China.

Product Characteristics

Oil Fermented Bean Curd (油腐乳)

The oil-fermented bean curd has a complete block shape, with uniform thickness. It has a fine texture and a pleasant, aromatic oil fragrance. The surface is bright red or dark red, and the cross-section is apricot yellow in color.

Vegetarian Fermented Bean Curd (素腐乳)

The vegetarian bean curd is also in a complete block shape with uniform thickness. It has a fine texture and a rich, flavorful taste that is both salty and savory. The surface is a creamy yellow color, while the cross-section remains apricot yellow.

Approval for Geographic Indication Protection

On December 24, 2014, the original General Administration of Quality Supervision, Inspection and Quarantine of China (国家质检总局) approved the implementation of geographic indication protection for Mouding Fermented Bean Curd.

• Product Name (中文): 牟定腐乳

• Product Name (English): Mu Ding Sufu (Mouding Fermented Bean Curd)

• Origin: Mouding County, Yunnan Province

• Quality Features: Complete block shape, uniform thickness

• Geographic Indication Protection Approval: Announcement No. 139 of 2014 by the General Administration of Quality Supervision, Inspection and Quarantine

Regional Protection Scope

The geographic protection for Mouding Fermented Bean Curd applies to the administrative regions of seven towns and villages in Mouding County (牟定县), including: Gonghe Town (共和镇), Jiangpo Town (江坡镇), Xinqiao Town (新桥镇), Fengtun Town (凤屯镇), Panmao Township (蟠猫乡), Xujie Township (戌街乡), and Anle Township (安乐乡).

Quality Technical Requirements

Main Raw Materials

• Soybeans: Non-genetically modified soybeans from within the designated production region, meeting national standards for soybean quality.

• Water for Production: Underground water from the production area, meeting the national drinking water standards.

• Rapeseed Oil: Edible rapeseed oil processed within the production region, meeting national rapeseed oil standards.

• White Liquor (Baijiu): Solid-state fermented white liquor, meeting national sanitary standards for distilled spirits.

Production Process

1. Selection of materials → Cleaning → Soaking → Grinding → Boiling → Pointing → Mechanical pressing → Cutting → Fermentation → Sun-drying → Cleaning → Mixing → Pickling → Finished product.

Key Processing Details

• Soaking: The soybeans are soaked at room temperature until they no longer have a hard core.

• Boiling: The boiling temperature is controlled between 98°C and 102°C, for 8 to 10 minutes.

• Pointing: Acidic slurry is used for pointing, with the temperature controlled between 54°C and 56°C.

• Pressing: The tofu is mechanically pressed, with pressing taking between 10 to 11 hours.

• Fermentation: The tofu blocks are placed on wooden trays and naturally fermented in a fermentation room at temperatures between 20°C and 24°C for 65 to 72 hours, until the surface is covered with mold.

• Sun-drying: The tofu is naturally dried under sunlight for 8 hours.

• Cleaning: The tofu is washed twice with saltwater to remove spores, mycelium, and some enzyme systems.

• Mixing: After cleaning, the tofu is mixed with salt, chili powder, and spices.

• Pickling:

  • Oil-fermented bean curd: The mixed tofu is placed into a pickling jar, with rapeseed oil added. It is then sealed and naturally fermented at room temperature for 3 months.

  • Vegetarian fermented bean curd: The mixed tofu is placed into a pickling jar with a small amount of white liquor and saltwater, sealed, and fermented at room temperature for 3 months.

Environmental Conditions for Production

Mouding County is located in the north subtropical monsoon climate zone. The highest point is Mount Lawa (腊湾三尖山) at 2897 meters above sea level, and the lowest is 1140 meters in Haizishao Village (海子哨村), Anle Township (安乐乡), to the east. Mouding County is predominantly mountainous, covering 90% of the total area. The largest flatland area is the Mouding Basin (牟定坝子), covering 80 square kilometers.

The climate in Mouding County is suitable for growing beans, with an average annual temperature of 15.8°C (from 1959 to 2000), an average annual rainfall of 872 mm, and a frost-free period of 238 days. The total annual sunshine hours are 2359 hours.

Historical Origins

Fermented bean curd production in Mouding County began during the late Ming and early Qing Dynasties. Initially, fresh tofu, moldy tofu (stinky tofu), and fermented bean curd were produced.

In 1953, the Mouding County Trading Company established a food processing factory in the east of Mouding City, primarily producing pickled vegetables and tofu for local government canteens.

In 1956, the factory moved to Miaojue Temple (妙觉庵) outside the East Gate and started producing biscuits, candies, fresh tofu, and pickled tofu.

In 1982, Mouding County sent technical personnel to Guangdong South China Institute of Technology and Kunming to study food processing and testing techniques. A laboratory was also established in the factory.

Production Status

As of the end of 2016, there were 16 producers of Mouding Fermented Bean Curd in Mouding County, with an annual production of more than 5,000 tons and an annual output value of 138 million yuan.

Product Honors

On December 24, 2014, the General Administration of Quality Supervision, Inspection, and Quarantine of China approved Mouding Fermented Bean Curd for geographic indication protection.

Geographic Indication Usage

Producers within the production area of Mouding Fermented Bean Curd can apply to the Mouding County Bureau of Quality and Technical Supervision for the use of the geographic indication product logo. After review by the Yunnan Provincial Bureau of Quality and Technical Supervision, and approval by the General Administration of Quality Supervision, Inspection, and Quarantine, the logo can be used. The designated testing institutions for Mouding Fermented Bean Curd are selected by the Yunnan Provincial Bureau of Quality and Technical Supervision from qualified testing agencies.

Overview

Dayao Walnut (大姚核桃) is a specialty product of Dayao County (大姚县) in Yunnan Province (云南省), China, and is recognized as a Geographical Indication (GI) product by the National Quality Supervision Bureau (国家质检总局). Dayao walnuts are known for their unique quality, with nuts that are oval in shape, tightly sewn, and filled with plump, white kernels. The taste is sweet and aromatic, with minimal bitterness. The key quality indicators include a dry fruit weight of ≥8g, a kernel yield of ≥45%, crude fat content of ≥65%, and protein content of ≥15%.

In August 2015, the former National Quality Supervision Bureau approved Dayao Walnut for GI protection.

Product Name:

• Chinese Name: 大姚核桃

• English Name: Dayao Walnut

Origin:

• Origin: Dayao County, Yunnan Province, China

Approval Details:

• Geographical Indication: Approved by the National Quality Supervision Bureau on August 10, 2015 (Document No. 2015 No. 96).

Product Features

The walnuts produced in Dayao County have distinctive characteristics. The nuts are oval-shaped, with tightly-seamed shells and white, full kernels. The taste is sweet, with a mild bitterness.

Physical and Chemical Indicators:

• Dry fruit weight: ≥8g

• Kernel yield: ≥45%

• Crude fat content: ≥65%

• Protein content: ≥15%

Geographic Environment

Terrain and Topography

Dayao walnuts are produced in Dayao County, which is located in the eastern part of the Hengduan Mountain Range (横断山系), within the Yunling Mountains (云岭) of Yunnan. The region is deeply cut by the Jinsha River (金沙江) and the Yubao River (渔泡江), forming a mountain plateau. The area is a transitional zone between the eastern plateau and the lower lands. The mountains of Dayao run from northwest to southeast, with the highest peak being Baicao Ridge (白草岭), reaching an altitude of 3,657 meters (12,000 feet). This peak is the highest in the Chuxiong Yi Autonomous Prefecture (楚雄彝州), earning the title of “Yi’s First Peak” (彝州第一峰).

The county has three major types of terrain:

1. Highland mountainous areas above 2,500 meters.

2. Hilly and flat valley areas between 1,800 and 2,100 meters.

3. Jinsha River valley areas, with altitudes between 1,000 and 1,500 meters.

Climate Characteristics

Dayao County lies in the Northern Subtropical Monsoon Climate Zone (北亚热带季风气候区). The climate is mild with distinct wet and dry seasons. The average annual temperature is 15.6°C, with July averaging 21.4°C and January averaging 9.3°C. The area has a long frost-free period, and the annual rainfall averages 796.3mm. These favorable climatic conditions are well-suited for walnut cultivation.

Historical Background

According to the Yi ethnic group’s (彝族) historical text “Meige” (《梅葛》), walnut trees have existed in Dayao since the “creation of the universe, the opening of the heavens, and the creation of humans and all things.”

In the 11th year of the Ming Dynasty’s Chongzhen Era (1638), Xu Xiake (徐霞客) passed through Dayao and mentioned the walnuts in his travel notes.

In 1998, Dayao County established a walnut dry fruit production base.

Production Information

As of 2014, Dayao County has 1.54 million acres of walnut plantations, with an annual production of 21,000 tons. The county has 29 large-scale walnut production bases covering over 10,000 acres and four walnut seedling bases. The total annual sales of walnuts amount to 678 million yuan (approximately $100 million), with an average income of 3,131 yuan per farmer.

Product Honors

• In 1983, Dayao walnuts were recognized as an export quality product by the Ministry of Foreign Trade and Economic Cooperation (外经贸部).

• In 2000, Dayao walnuts received EU Organic Food Certification.

• In 2009, Dayao walnuts were granted the Geographical Indication Certification by the State Administration for Industry and Commerce (国家工商总局).

• In August 2015, the former National Quality Supervision Bureau approved the Geographical Indication protection for Dayao walnuts.

Geographical Indication

Geographic Protection Area

Dayao walnuts are produced within Dayao County’s administrative regions, including:

• Jinbi Town (金碧镇)

• Shiyang Town (石羊镇)

• Liujia Town (六苴镇)

• Longjie Town (龙街镇)

• Zhaojiadian Town (赵家店镇)

• Xinjie Town (新街镇)

• Guihua Town (桂花镇)

• Sanchahe Town (三岔河镇)

• Tanhua Township (昙华乡)

• Wanbi Township (湾碧乡)

• Santai Township (三台乡)

• Tiesuo Township (铁锁乡)

Quality Technical Requirements

1. Variety: The local “Santai Walnut” (三台核桃) is the preferred variety, a high-quality and asexually propagated strain.

2. Growing Conditions:

   • Elevation: 1,600 to 2,400 meters

   • Soil Type: Brown soil (棕壤), purple soil (紫色土)

   • Soil Organic Content: ≥2%

   • pH: 5.5 to 7

3. Cultivation Techniques:

   • Seedling: Use local iron-husk walnut seedlings (铁核桃) for grafting.

   • Planting: Planting density ≤180 trees per hectare.

   • Fertilization: Use well-decomposed organic fertilizers, with ≥50kg per tree annually.

   • Environmental and Safety Requirements: The use of pesticides and fertilizers must comply with national regulations to avoid environmental pollution.

Harvesting

Walnuts are harvested in the period around the “White Dew” (白露) solar term. When the walnut skin turns dark and cracks 70% of the time, they are ready for harvest.

Use of the Geographical Indication Product Logo

Producers within the Dayao walnut production areas can apply to the Dayao County Bureau of Quality and Technical Supervision for the use of the Geographical Indication product logo. Upon review and approval by the provincial quality supervision bureau and the National Quality Supervision Bureau, they will be authorized to use the logo.

On July 6, 2020, the National Intellectual Property Office approved Dayao Guangyi Development Co., Ltd. (大姚广益发展有限公司), Dayao Ziqiu Bee Industry Co., Ltd. (大姚紫丘蜂业有限责任公司), and Dayao Jiahe Natural Food Development Co., Ltd. (大姚家和天然食品开发有限责任公司) to use the Dayao Walnut geographical indication logo.

The news was updated on August 8, 2019.

The Creative Yunnan Culture Industry Expo 2019 opens in Kunming on August 8 and will last to August 12. This year, there are seven themed pavilions which exhibit Yunnan flower, Yunnan pottery, anime, electronic sports and so on.

Pottery exhibition is a highlight of the expo. Among the exhibits, well-known pottery from Jianshui and Huaning are displayed, showing the diverse culture of Yunnan. In addition, 20 world-class pottery masters from China, Japan, Korea, and Australia exhibited their artworks.

As one of the four famous pottery producing areas in China, Yunnan has abundant pottery resources. And thanks to the rich ethnic culture, the people from different ethnic groups have developed their own unique ceramic skills.

Source from http://english.yunnan.cn/html/2019/craft_0808/17445.html

Brief Introduction

Guandu Jingang Pagoda is located in Guandu Township of Kunming City. Guandu Old Town is usually recognizable by Jingang Pagoda in front of Miaozhan Temple. Sponsored by Luo Gui, a eunuch who garrisoned in Yunnan in the Ming Dynasty, it was constructed in 1457. (“Jingang” is a kind of pagoda construction style originating from India. Buddhist pagodas designed in this style usually comprise two parts: the pedestal and the major part. The pedestal surface appears rectangle or square while the major part turns out to be a big pagoda surrounded by four small ones)

The pagoda is said to be erected to vanquish a devastating devil locally called “Luo Si Guai” (Devil Conch). As the core of the architecture complex of Guandu Old Town, Jingang Pagoda appears to be the oldest of its kind in China.

The Structure of Jingang Pagoda

Jingang Pagoda is composed of the pedestal and the major part. The surface of the pedestal is 10.4 meters wide and long, and 4.7 meters high; its base is hollow and has four gates spacious enough for vehicles to pass through. The major part of the pagoda is five pagodas the biggest of which is as tall as 16 meters and the small four ones all measure 8.84 meters high.

What to Do here?

1. Exploring Buddhism Culture

This temple management takeover attracted its share of criticism for commercializing Buddhism, but on a recent visit we found that Guandu Shaolin Temple felt more cared-for than when it was Miaozhan Temple. 

2. Studying Kung Fu

We sat down for a cup of tea and a chat with Yan Bei (延贝), the head monk from the Shaolin delegation, who told us that we could study Kung Fu for US$500 per week or US$10,000 per year, not including room and board. Not cheap, but probably worth it for martial arts enthusiasts who would rather learn Shaolin Kung Fu in sunny Yunnan than crowded and polluted Henan.

3. Tasting Local Foods

The majority of interesting things to do and see in Guandu Old Town is located south of Vajra Pagoda. A designated food street on the old town’s east side offers a wide selection of local eats including Rice Noodle(米线), Ersi (饵丝), Shao Erkuai (烧饵块), Yellow Pot Chicken, Stinky Tofu and Barbecued Chicken Feet, as well as food from further afield such as Western Yunnan and Burmese food at Ah Bo’s Burmese Cuisine or Kaili-style Sour Soup Chicken (suantang ji, 酸汤鸡).

4. Watching Kunming Opera

The old town is also home to one of the few places keeping the dying tradition of Kunming Opera (滇剧) alive. Gudu Liyuan Theater (古渡梨园) where the high-pitched singing in local dialect – Guandu’s Kunming dialect is considered the most “authentic” in the city – is accompanied by a small orchestra just offstage.

Nearby Atrractions

Major sights of Guandu Old Town can be briefed as “six temples, seven pavilions and eight shrines”, among which the earliest are Tuzhu Temple and Fading Temple.

1. Miaozhan Temple -the No. 1 of the six temples

Miaozhan Temple was first constructed in the 27th year (1290) of Zhiyuan Period of the Yuan Dynasty but was damaged by floods. It was reconstructed and shifted to the present site in 1325. There used to be two 13-storeyed dense-eave and solid pagodas of which the west one has been brought down by earthquake.

One can see a plaque inscribed with “Shao Lin Si” (Shaolin Temple). In 2008, Guandu District of Kunming and Shaolin Temple based in Songshan Mountain in Henan Province signed an agreement, according to which the latter is entitled to take over for 20 years Miaozhan Temple, Tuzhu Temple, Fa’ding Temple and Guanyin Temple in Guandu Old Town. Master Shi Yongxin, the Buddhist Abbot of Shaolin Temple, showed up to attend the opening ceremony of “Guandu Shaolin Temple”.

2. Fading Temple 

Originally erected in the Nanzhao Kingdom Period (around 756), Fading Temple underwent renovation in the 21st year of Guangxu Period of the Qing Dynasty. It covers an area of about 2,500 square meters, consisting of the Main Hall, the Side Halls, the Wing Rooms and the Gate etc. Being a column-and-tie wooden structure (Chuan Dou Shi), the main hall used to be the shrine of Mahakaya. The side halls and wing rooms are shrines of Buddhist and Taoist deities such as Goddess of Mercy, God of Fortune and Yuewang King (namely Mr. Yue Fei, a brave general in the Song Dynasty).

3. Tuzhu Temple

Originally erected in the Nanzhao Kingdom Period (738-937), Tuzhu Temple covers an area of more than 5,000 square meters and serves as the shrine for Deity Mahakaya (Da Hei Tian Shen)-a protector of the Nanzhao Kingdom. Mahakaya was in fact Siva in Brahmanism in Ancient India. After converting into Buddhism, he became a Buddhist guardian. When Buddhism was introduced into the Nanzhao Kingdom (Dali Area) from Tianzhu (Ancient India), he was enshrined as a “patron god” (Tuzhu) by locals of Dali.

Best Time to Visit Jingang Pagoda

Kunming do not have harsh winter nor hot temple, and is reputed as “Spring City. ” Belonging to the humid temperate type plateau monsoon climate, the average temperature of a year here is around 15℃. With the title of City of Eternal Spring, Kunming is a destination suitable for travelling throughout the whole year. However, the best time to visit Kunming is from March to October. One can find a lot of Yunnan ethnic celebrations during these times in addition to many fruits and blossoms within this period of time. Because of this, visiting within this time will take you the most enjoyment and delight.

How to Get there?

By Bus

You can take bus No.31 in the railway station to Guandu Ancient Town, or taking bus No.165, 169, 174, 185, 908, Kunming C74, and K15 to there.

Cycling

Cycling to Guandu Old Town is easy: simply get on Qingnian Lu, ride south until Guangfu Lu and head east until reaching the intersection with 043 County Road/Baoguan Lu, following the brown bilingual signs.

By Taxi

 A taxi to or from the city center will run around 40 yuan and is not advised during rush hour.

Travel tips

(1)Nearby: Kunming Luosiwan International Trade City;
(2)Hotels: Hotels available in the Old Town; or you can get back to Kunming downtown the same day;
(3)Food: Eateries and restaurants to suite all wallets there; local delicacies (snacks) are Guandu Baba (pancakes) and Er’kuai rice cakes etc;
(4)Folk Customs: You can choose to experience Guandu Temple Fair held during the Spring Festival; to see how traditional Er’kuai is made in workshops; to see Huadeng Opera and intangible cultural heritage facts etc.
(5)Climate: There is stronger sunlight during the daytime in Kunming, tourists have better take along sunscreen and sunglasses. Also people should drink more water and eat more fruit to prevent dehydration. Kunming has a saying of “Wearing the same in the four seasons” which means that Kunming has the two extremes that the seasonal variation of four seasons are change little or unable to distinguish the four seasons are the wearing characteristics of Kunming. So you can see different season clothing in the street;

Sun Palace

Located in the top of Yuji Island, Sun Palace(太阳宫) is the private house of dancer Yang Liping(杨丽萍) and is changed to an art hotel. Surrounded by Erhai Lake, it is very beautiful and only open to the guest of hotel. Appreciating the charming landscape around and listening to the song of lake, it must be the best place for living and enjoying life. Forget the flying time, just stay here and enjoy the sunshine.

Yang Liping（杨丽萍）

Yang Liping was born in Yunnan on November 10, 1958. She is a Chinese dance artist, vice chairman of the 10th China Dancers Association, a national first-class performer, and enjoys the State Council’s “Special Government Allowance”, also the Member of the Expert Committee of the Chinese National Folk Dance Grade Examination.

In 1971, she entered the Xishuangbanna Prefecture Song and Dance Troupe, and later transferred to the Central National Song and Dance Troupe, and was known as the “Peacock Dance”. In 1992, she became the first dancer in mainland China to perform in Taiwan. In 1994, the solo dance “The Spirit of the Bird” (雀之灵) won the gold medal in the 20th century dance classics of the Chinese nation. In 2009, she succeeded with the “Dynamic Yunnan”(云南映象) and became the first dancer in China to hold a personal dance performance.

Useful Travel Tips

Sun Palace is the art hotel. It is in high quality and over RMB 4000 every room.

It is just open to the gusts of Hotel.

Moon Palace (月亮宫)

Located in hillside and facing to Erhai Lake, it is like a is like a half bright moon rising from the sea. It is the private house of Yang Liping(杨丽萍), also the charming building of Erhai Lake. It was designed by Yang Qing. He built the Sun Palace and Moon Palace beside his house, Qinglu. Enjoying the charming landscape of Erhai in three sides, it offers the spacious terrace, the courtyard facing the sea, the calm reef, the duplex architecture and the transparent floor-to-ceiling windows, just like a fairyland.

Yang Liping（杨丽萍）

Yang Liping was born in Yunnan on November 10, 1958. She is a Chinese dance artist, vice chairman of the 10th China Dancers Association, a national first-class performer, and enjoys the State Council’s “Special Government Allowance”, also the Member of the Expert Committee of the Chinese National Folk Dance Grade Examination.

In 1971, she entered the Xishuangbanna Prefecture Song and Dance Troupe, and later transferred to the Central National Song and Dance Troupe, and was known as the “Peacock Dance”. In 1992, she became the first dancer in mainland China to perform in Taiwan. In 1994, the solo dance “The Spirit of the Bird” (雀之灵) won the gold medal in the 20th century dance classics of the Chinese nation. In 2009, she succeeded with the “Dynamic Yunnan”(云南映象) and became the first dancer in China to hold a personal dance performance.

Useful Travel Tips

Moon Palace is the private house of Yang Liping, so it is closed to the tourists.

The news was updated on August 6, 2019. 

Workers of China Railway No. 5 Engineering Group (CREC-5) use ice blocks to cool off at the China-Laos railway Ban Konlouang Tunnel construction site in the Namor District of Oudomxay Province, Laos, Aug. 1, 2019. Rainy season in the Namor District of Oudomxay Province, some 400 km north of the Lao capital Vientiane, is relatively cool in late July, while at the Ban Konlouang Tunnel construction site, located inside mountains there, Chinese workers are sweating. The 9,020-meter Ban Konlouang Tunnel is the second longest tunnel along the China-Laos railway in northern Laos, which is constructed by China Railway No. 5 Engineering Group. 

Rainy season in the Namor District of Oudomxay Province, some 400 km north of the Lao capital Vientiane, is relatively cool in late July, while at the Ban Konlouang Tunnel construction site, located inside mountains there, Chinese workers are sweating.

The 9,020-meter Ban Konlouang Tunnel is the second longest tunnel along the China-Laos railway in northern Laos, which is constructed by China Railway No. 5 Engineering Group (CREC-5).

With harsh geological conditions of faults, underground rivers, water inrush and mud, the tunnel construction site is known as the “Geological Museum”.

The construction has been listed as a key bottleneck of the railway project.

At the construction site, heat waves erupt from the depth of the tunnel, hitting incomers of the tunnel. In the steamer-like tunnel, even standing still, people can feel sweat dropping down.

When the reporter went into the under-construction tunnel in late July, Wang Hong and his Chinese colleagues were kneeling on an ice pile made up of dozens of large ice blocks.

“The happiest thing in this stuffy tunnel is to take a 10-minute rest on the ice pile,” Wang Hong said, smearing the sweat off his face. “Without the ice, I really don’t know how to continue with the job.”

According to Wang Hong, the average temperature in the tunnel exceeds 45 degrees centigrade.

In order to keep cool inside the tunnel and create a better construction environment for the workers, the CREC-5 project management has purchased an ice machine, only for providing some five tons of ice every six hours to cool down the construction sites.

“Look, so much water can be squeezed from my clothes,” the man, in his 40s, said with a light smile, adding that working in the tunnel for 10 minutes will turn the clothes into a “raincoat”, and working at this environment is prone to serious rheumatism.

Wang Hong, who has been participating in tunnel construction since 1999, has worked in more than 20 tunnels. He said the Ban Konlouang Tunnel of China-Laos railway is the hottest tunnel he has ever worked on and also the tunnel with the most difficulties.

Even so, Wang Hong and his team workers have set a record along the China-Laos railway for the monthly excavation length–186 meters.

After a 10-minute rest, Wang Hong and the workers drank their full kettles of water and then left the ice heap for the tunnel, while another group of Chinese tunnel workers have came.

In the evening, back to the dormitory with Wang Hong and his fellow workers, the reporter found the first thing they did in the dormitory was turning on electric blankets. Although it is relatively cool during rainy season in the year, the temperature at night in Oudomxay can also be around 25 degrees centigrade.

It can not said to be cold, but why do the Chinese tunnel workers turn on the electric blanket?

It turns out that in the rainy season, continuous precipitation not only brings coolness but also dampness. Workers need to prepare electric blankets and spend an hour or so every day to dry up their sheets and quilts.

According to Wang Hong’s team worker, Qiu Liping, they are working in the daytime in the tunnel, so they have to prepare electric blankets, instead of dry up the sheets and quilts in the sun.

Qiu Liping said that when waking up in the morning, he can see small drops of water on the quilt because of the recent heavy rains.

“Although the conditions are difficult, joining the Belt and Road construction makes me feel proud. Not only have I enriched my knowledge, but also improved my professional skills,” said Qiu.

Being the first overseas route connecting with the railway system in China using Chinese technology and equipment, China-Laos railway is a major project in infrastructure inter-connectivity between China and neighboring countries, and a major project in implementing the Belt and Road Initiative.

Ground-breaking ceremony of the railway was held in December 2015, and the construction of the whole route officially started a year later, while the railway is expected to open to traffic in December 2021.

The China-Laos railway has a length of over 414 km with bridges of 62 km, tunnels of 198 km under construction, linking Mohan-Boten border gate in northern Laos and capital Vientiane. Operating speed on the route is designed at 160 km per hour.

General Information

At present, Wumao Earth Forest is one of the most developed earth forest in the area, covering 8 square kilometers. It is about 36km from the downtown of Yuanmou County. Meanwhile, it is known as Wutiaotan Earth Forest. The unique landscape was formed by geological movement and soil erosion one or two million years ago. It is named for its shape like immense forest and the main composition of the expansion is earth. There are four main styles columns : earth pillar style, castle style, bamboo shoot style and mushroom style.

Most of the scenic spots are distributed along the dried river bed from east to west with a length of 1500 meters. There are some branch river beds lying at each side, in total of 4300 meters. Colorful gravel and yellow fine sands cover the surface of the soil.

Where is Wumao Earth Forest

It is located in Wumao Township, Yuanmou County, Chuxiong. It is about 36km from the downtown of Yuanmou County.

How to Get There

It takes about 5 Yuan to go from the Yuanmou County to Wumao Township by minibus. The road from Wumao Township to the Earth Forest is the unsurfaced road. Visitors can get there by riding or by carriage or minibus. A horse ride will cost about 15-20 Yuan an hour. A carriage is about 5 Yuan and a minibus is about 20 Yuan. Visitors can also take a horse to have a brief visit in the Earth Forest as the horse only goes to the main path and three major branches. If you want to visit all the scenic spots on foot, it will take 6-8 hours.

Best Time to Go

it is the best time to visit Wumao Earth Forest from November to March of the following year. Because it is the dry season, the road condition is better and the climate is warm.

Accommodate at Wumao Earth Forest

There are some small hotels like the villas to the west of the entrance, which charge about 120-180 Yuan.

Nearby Attractions

China (Gantang) No.1 Lisu Ethnic Village
China (Gantang) No.1 Lisu Ethnic Village is located in Gantang, south of Yuanmou County, 5 kilometers away from the county seat, with a total area of 15,000 mu. It is a tourism village characterized by ethnic customs. It also combines the colorful ethnic culture with local customs of the local people. It is a good place to taste the special food and experience the daily life of Lisu people.

Yuanmou Man Museum
Yuanmou Man Museum is located in Yuanmou County. It has a preface hall and five exhibition halls, which show the human origins, ancient human and paleontological fossils, scene simulations, etc. Since the opening of the museum, it has attracted a large number of foreign tourists to visit.