Cibi Lake

Cibi Lake(茨碧湖), named after the Cibi Flower in lake, is a natural freshwater lake formed by erosion depression on the plateau. It is one of the main lakes in the upper reaches of the Erhai Sea and the source of the Erhai Sea. It has an ares of 7.86 square kilometers. Cibi Flower, which is abundant in the lake and floating on the lake, belongs to the family Nymphaeaceae(睡莲科). Cibi Flower will boom in July and August, but only for half hour after sun rising and afternoon. Under the sunshine, they are like the shining trees grow from water.

Where is Cibi Lake?

Cibi Lake is located in northeast of Eryuan County in Dali, Yunnan Province. It is 3 km from the county seat of Eryuan, 58 km from Shibao Mountain Scenic Area of Jianchuan and 73 km from Dali.

Legend

According to the legend, there was a beautiful and competent girl beside the Cibi Lake, who was good at embroidering the lotus. The Dragon King wanted to marry her and sent his army to Cibi Lake. The girl heard of it and left by a small boat. Floating on the lake, she threw her embroidery lotus to the lake. For a while, the booming Cibi Flower scattered on the lake. Then, the girl jumped into the lake. Local people hold the Haideng Fair for commemorating her every year.

Culture

There are many scholars and temples in Cibi Town, also the poems and couplets. Cibi enjoys the splendid culture, especially the Patron God Culture. Cibi Town is known as the Town of Suona Horn(唢呐之乡). Local people will have Suona performance in diverse counties.

Main Attraction

Liyuan (Pear Blossom) Village

Liyuan (Pear Blossom) Village(梨园村) is surrounded by mountains in three sides and Cibi Lake. Like the paradise in the poem of Tao Yuanming. Isolated with the metropolis, it can give you the idyllic life. Thousands of old pear trees stand in the village. The village is in the shade of thousands of trees. There are 108 families in village, living on breeding cows and tourism. The peaceful and happy life here attract lots of tourists.

Useful Travel Tips

Cibi Flower will boom in July and August, so travelers had better to visit Cibi Lake from July to August.

Travelers can bargin for the fare of motor and cruise ship.

When the weather is fine in Dali, the sunshine is heated, and ultraviolet light is strong. People should avoid direct sunlight, and the sun hat preparation is required during outdoor activities, a pair of sunglasses will make you comfortable in the trip.

There are basic facilities for tourists. Travelers can enjoy the meal in the restaurant built on the lake.

Dehong Transportation – By Suburban Bus

Dehong Transportation – By City Bus

芒市公交的9条路线分别是①路：三棵树—法帕温泉；②路：三棵树—户育；③路：大湾公租房—户允；⑤路：孔雀湖酒店—芒市国际学校；⑥路：盛世佳园—机动大队；⑦路：芒核村—松树寨；⑧路：磨石沟—珠宝小镇；⑩路：芒市一小—户允；⑾路：芒市广场—孔雀谷景区。其中城区内5条⑤⑥⑦⑧⑩路、城郊4条①②③⑾路。

Dehong transportation by long-distance buses is supported by major bus stations in Dehong, which  provide long-distance buses to many cities in Yunnan province such as Kunming, Dali, Xishuangbanna, Baoshan, Tengchong and Lingcang, ect. Bus schedule to Panzhihua in Sichuan is also available.

Major Dehong Bus Stations

• Mangshi Northern Bus Station 芒市客运北站
  Address:No. 118, Tuanjie Avenue, Mangshi City(团结大街118号)
  Transportation: Take No. 2 and No. 6 Buses, get off at Laodongjie Station.
  Tel: 0692-2121437
• Mangshi Southern Station 芒市客运南站
  Address:No. 118, Tuanjie Avenue, Mangshi City(团结大街156号)
  Transportation: Take No.1 and No.5 Buses, get off at Keyunzhan Station.
  Tel: 0692-2114694
• Ruili Bus Station 瑞丽客运站
  Address:Nanmao Street, Ruili City(瑞丽市南卯街)
  Transportation: Take No. 6 and No. 9 Buses, get off at Keyunzhan Station.
  Tel: 0692-4141423

Dehong Long-distance Bus Schedule

It is hard to list all the long-distance bus schedules from Mangshi, Dehong. If you want the information about the bus schedules to cities and places in and out of Dehong, please contact us, we will be pleasure to help.

• G56 Hangzhou–Ruili Expressway
• Mangshi Bus Station
• Ruili Bus Station
• Kunming to Dehong Bus Schedule and Tickets Booking
• Kunming to Mangshi Bus Schedule and Tickets Booking
• Dali to Dehong Bus Schedule and Bus Tickets Booking
• Kunming to Ruili City Bus Schedule and Bus Tickets Bookin
• Kunming to Yingjiang County Bus Schedule and Bus Tickets Booking

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

Dehong transportation by air mainly operated by Mangshi Airport.  Local people call Mangshi City as Mangshi. Mangshi (or Fengping) Airport is 6.5 kilometers away from the city proper of Mangshi. It Tourists to Dehong Region will have to reach Mangshi City first and then transfer to Wandin, Ruili, Yingjiang and other destinations. In the future, Mangshi Airport will be built into an international airport and charter flights from Mangshi to Mandalay in Myanmar have been opened.

Mangshi Airport in Dehong

Mangshi Airport is a regional airport in Mangshi, Yunnan, China. Its IATA code is LUM and is located latitude 24.40 and longitude 98.53 in China and operates in CST time zone which is the same time zone as Kunming. Mangshi Airport operates several regular flights to and from Kunming, domestic direct flights to Beijing, Shanghai, Xi’an, Shenzhen, Guangzhou and Chengdu. The 470 -kilometer flight from Kunming to Mangshi will take you about 45 minutes and cost you 530 yuan at most. 

Airlines and destinations

Keep Reading

• Dehong  Flights
• Airlines in China

Airport Transportation

There is no airport shuttle bus available in Mangshi City. Airport transportation mainly relies  on buses and taxi cabs. 

• Bus: You can take the buses to Padi in the downtown area and get off at mangshi Airport Station, which are No. 6 Bus and No. 2 Bus. You can also take a bus to get to the downtown area from the airport. The cost is 1.5-2 yuan.
• Taxi: Taxi from downtown to airport usualy costs about 30 yuan.

Dehong Mangshi Airport Tel: 0692-2934651 0692-2934609

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

Gantong Cableway of Cangshan

Gantong Cableway(感通索道) is located in Shengying Peak of Caangshan, backed by Cangshan and facing Erhai Lake. It is closed to Gantong Temple. Gantong Cableway is 2630 meters long to Qingbi Stream(清碧溪).

The complete set of cable car equipment is imported from Austria, which is known as the “Cableway Kingdom”. The cableway is a detachable cableway, which can accommodate 6 people. Taking the cableway, travelers can look up at Snow Peak of Cangshan, overlook the Erhai and Dali Ancient Town, and the Three Pagoda Chongsheng Temple, it becomes a unique landscape of charming Dali. There is a ethnic teahouse where travelers can taste the three-course tea(三道茶) of Bai people and Pu’er tea and appreciate the ethnic dance. Along the way, you can enjoy the Qingbi Stream(清碧溪), the mysterious Cangshan Grand Canyon, the Jade Belt Yunyou Road(带云游路) etc., which are fascinating, mysterious and beautiful.

Useful Travel Tips

When the weather is fine in Dali, the sunshine is heated, and ultraviolet light is strong. People should avoid direct sunlight, and the sun hat preparation is required during outdoor activities, a pair of sunglasses will make you comfortable in the trip.

Nearby Attractions

Gantong Temple, Dali
Cangshan Mountain, Dali
Dali Ancient Town
Erhai Lake
Zhang Family Garden in Dali

Ximatan Cableway(Dasuodao) of Cangshan Mountain

Ximatan Cableway(洗马潭索道) of Cangshan Mountain, also called the Dasuodao(大索道) of Cangshan, starts from Tianlongbabu Film Studio and terminates at Ximatan of the top Cangshan Mountain. It takes you 40 minutes to Cangshan Mountain. Travelers can appreciate the fantastic view of Cangshan and the landscape of Dali Ancient Town. The Ximatan Cableway plays an essencial roal in the tourism, rescue and fire prevention of Cangshan. 

The Ximatan Cableway enjoys highest vertical height difference of all Cangshan cableways. It has a total length of 5,555 meters and a vertical height difference of 1,684 meters. This cableway adopts the most advanced technology in the world, not only that. And it is the only cableway that climbs to the top of Cangshan.

Ximatan Pool

Ximatan Pool(洗马潭) is located at the junction of Yuju Peak and Lonhquan Peak. Enjoying the altitude of 3920 meters, it was called as the lake on the high mountain. In the ancient time,  when Kublai Khan led his army to conquer Dali Kingdom, they rested here and clean their horses. Therefor, it was called Ximatan. In the past, Ximatan was called as Gaohe which was the hydraulic facility of Nanzhao Kingdom. Local people took advantage of water of Ximatan for irrigation. Today, azaleas boom around Ximatan, colorful like rosy clouds.

Visiting Routes

1. Take the Ximatan Cableway to the middle station and visit the Qilongnv Pond(七龙女池).
2. Take the Ximatan Cableway to the middle station, then hike along Yudai Yunyou Road to discover Cangshan Mountain.
3. Take Ximatan Cableway to the last station and visit Ximatan Pond.

Useful Travel Tips

It is very cold on the top of Cangshan Mountain. Please take the necessary clothes with you.

When the weather is fine in Dali, the sunshine is heated, and ultraviolet light is strong. People should avoid direct sunlight, and the sun hat preparation is required during outdoor activities, a pair of sunglasses will make you comfortable in the trip.

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

Wax printing, known as “wax resist dyeing” (蜡缬) in China, is a traditional textile printing and dyeing craft that has been passed down through generations. Along with tie-dyeing (绞缬), hollow printing (灰缬), and夹缬 (夹染), it is one of the four great ancient Chinese printing techniques. In Zhaotong (昭通), particularly in Yongshan (永善) Ma’nan (马楠), the local Miao (苗族) people use the colors blue and white, symbolizing dreams and purity, to depict a simple and sincere way of life. Ma’nan wax printing has earned the nickname “the blue and white porcelain of fabric art” (布艺上的青花瓷), and Ma’nan is also known as the “Wax Printing and Embroidery Town” (蜡染刺绣之乡) of Yunnan Province (云南省).

Ma’nan Miao Wax Printing: The Interwoven Blue and White Ethnic Style

Wax printing, an ancient folk dyeing technique, originated in China and is also known as wax resist dyeing (蜡缬). It is one of the four great ancient printing techniques, alongside tie-dyeing (绞缬), hollow printing (灰缬), and夹缬 (夹染). In the Ma’nan (马楠) village of Yongshan (永善) in Zhaotong (昭通), the Miao (苗族) people use blue and white, symbolizing dreams and purity, to portray their simple way of life. Ma’nan wax printing, with its unique charm, is praised as the “blue and white porcelain of fabric art” (布艺上的青花瓷). Ma’nan village is also famous as the “Wax Printing and Embroidery Town” (蜡染刺绣之乡) of Yunnan Province (云南省) for its exceptional wax printing skills.

Ma’nan Miao Wax Printing: Blue and White as the Foundation of the Ethnic Art

Ma’nan Miao wax printing takes inspiration from the daily life of the Miao people, with blue serving as the base color. The designs mainly focus on animals, plants, and Miao culture, with pleated skirts adding a splash of color. The creation process follows the principles of natural ecology and consists of five steps: weaving, waxing, indigo dyeing, boiling, and washing. Each piece is carefully crafted to represent the beauty of nature and Miao culture.

The Process of Ma’nan Miao Wax Printing

The wax printing patterns can be divided into two main categories: ethnic style and classical auspicious patterns.

• Ethnic style patterns: These patterns depict daily life and human figures, often using “ice patterns” (冰纹) to represent a simple and expressive style with a strong ethnic flair.

• Classical auspicious patterns: These designs consist of elements like the Lusheng dance (芦笙歌舞), auspicious sheep horns (吉祥羊角), and square motifs (四方纹样). These patterns are defined by strict rules regarding their size, number, and arrangement, creating products that are elegant, auspicious, and dignified.

These patterns reflect the local people’s affection for all things in nature, their admiration for the rhythm of life, and their wishes for a happy and prosperous life. The artistic value of Ma’nan Miao wax printing is extremely high, not only as a handicraft but also as a cultural inheritance and emotional expression.

Artistic Value and Cultural Significance

Ma’nan Miao wax printing is more than just a craft; it is an art form that conveys cultural traditions, emotions, and the spiritual connections of the Miao people. The use of natural colors, intricate patterns, and the embodiment of daily life through these prints make them a valuable part of the region’s cultural heritage. The artistry behind Ma’nan wax printing, with its connection to the community’s beliefs and practices, offers a glimpse into the unique worldview of the Miao people.

These pieces not only showcase the beauty of nature but also symbolize the spiritual and cultural identity of the Miao community. The natural blue and white dyes, along with the symbolic representations in the patterns, make these artworks highly treasured both for their cultural meaning and their visual appeal.

Zhaotong Sauce, a traditional and historically significant local specialty from the Zhaotong region of Yunnan, is often referred to as the “king of sauces” in Yunnan Province. It is renowned for its unique reddish-brown color, vibrant, oily appearance, rich aroma, and delicious taste that combines freshness, richness, and a balance of spicy, salty, and mildly sweet flavors.

Key Features

• Color: Reddish-brown, vibrant, and oily

• Aroma: Rich and aromatic

• Taste: Fresh, mellow, spicy, salty, with a hint of sweetness aftertaste

Ingredients

For producing 100 kg of finished product:

• Yellow soybeans: 55.6 kg

• Dried chili peppers: 17.8 kg

• Salt: 17.8 kg

• Spices (including 28% star anise, 47.5% Sichuan pepper, 6.2% amomum, 8% grass fruit, 19% fennel, 6.8% dried tangerine peel): 900 g

Preparation Method 1

1. Roasting the Soybeans: It is best to roast the soybeans according to their size to ensure they do not burn or remain raw.

2. Grinding the Soybeans: After roasting, remove the skins and grind the beans into fine powder.

3. Shaping the Dough: Add water and knead the mixture into dough balls, each weighing about 1 kg (for every 100 kg of soybeans, add around 75 kg of water).

4. Fermentation: Place the dough balls in a fermentation room to ferment. Control the temperature carefully; it typically takes around 40 days (especially in the local winter).

5. Making the Sauce: After winter, when the dough has fermented, remove the mold, crush the dough, and mix it with 35 kg of chili powder, 2 kg of mixed spices, 155 kg of clean water, and 40 kg of salted water. Stir well, and expose it to sunlight and night dew (cover it on rainy days). After 6 months, it is ready for consumption (stir it during this period).

6. Drying the Sauce: Although the sauce tastes best when it is in a semi-liquid form, this type is not suitable for long-distance transportation. Therefore, the sauce is further dried to form solid sauce balls. Once packed, it becomes the finished product. The moisture content of the dried sauce is about 35–37%.

Note: During preparation and consumption, make sure to avoid oil contamination. A small amount of white liquor can be added during the process to enhance the flavor.

Product Characteristics

Zhaotong Sauce has a reddish-brown color, a vibrant and oily texture, a strong and rich aroma, and a delicious taste with a spicy, salty flavor that gives way to a sweet aftertaste.

When Zhaotong people visit relatives or friends, it is customary to bring a gift of Zhaotong Sauce. Outsiders may perceive this as a humble gift, but it is actually highly appreciated by locals, who find it delightful and indispensable. Zhaotong Sauce is not just a gift but a symbol of hometown affection, and it has become a beloved “delicacy” in the region.

Historical Records

Historical texts reveal that Zhaotong Sauce has been produced since the Western Han Dynasty, earning Zhaotong the title of “Sauce Town” throughout history. Because Zhaotong borders Sichuan, its sauce production has been influenced by Sichuan’s spicy and flavorful culinary traditions. The use of Longdong Spring water to brew Zhaotong Sauce has imparted it with a unique flavor.

The main ingredients of Zhaotong Sauce include yellow soybeans, cowhorn red peppers, and Sichuan salt, while its auxiliary ingredients consist of Sichuan pepper, fennel, star anise, amomum, grass fruit, and dried tangerine peel. These ingredients undergo several steps of preparation and require half a year of processing before completion. The preparation of Zhaotong Sauce typically starts in late winter and early spring, with the best-quality sauce made in the spring.

The reddish-brown sauce can enhance the flavor of meat dishes by reducing their greasiness. When added to lighter dishes, it imparts a savory aroma. It can also be served alone to complement meals, making it an excellent appetite stimulant with lingering aftertaste.

It is difficult to trace the exact historical origins of Zhaotong Sauce. Some believe that the local residents of Zhaotong were immigrants from various provinces, who brought their own techniques for making fermented sauces. Over time, they exchanged ideas and improved their methods, incorporating the unique local materials, climate, and water quality of Zhaotong to create the unique Zhaotong Sauce.

Preparation Method 2

The preparation method for Zhaotong Sauce is not overly complex but requires careful selection of ingredients and a long fermentation process.

1. Making Soybean Powder: Select high-quality soybeans, roast them gently until crisp, grind them into fine powder, and sift it for use.

2. Making the Sauce Mixture: Mix the soy powder with spring water to achieve the right consistency, which should allow it to be kneaded into clumps. There is a saying in the local folk culture: “Tighten three times, loosen three times, and then tighten again,” to ensure that the sauce mixture is evenly and compactly formed.

3. Fermentation: Place the mixture in a bamboo basket lined with rice straw, cover it with more rice straw, and leave it to ferment for 60 days. During this period, adjust the mixture in the basket to ensure even fermentation. Once white and yellow mold appears on the surface, remove the mixture and break it into pieces. Dry it under the sun before grinding it into fine powder.

4. Making the Final Sauce: Mix the finely ground powder with a suitable amount of salt, chili peppers, Sichuan pepper, star anise, fennel, grass fruit, and sesame. Add spring water and stir thoroughly. Place the mixture in a clay pot and cover it with a bamboo mat with a pointed top. Let it ferment outdoors. Stir it every 2-3 days and after 100 days, the sauce is ready to use.

In Zhaotong, making this sauce is an essential part of local customs. Every household makes its own sauce during the winter season, and it has become an iconic part of both urban and rural life in Zhaotong.

The Art of Making Zhaotong Sauce

The selection of ingredients for making Zhaotong Sauce is very particular. The soybeans, chili peppers, and salt must be locally sourced, while the Sichuan pepper must be from “Jinhe Pepper” and the water used must come from the Longdong Spring. While these conditions might seem mystical, it is clear that the unique taste of Zhaotong Sauce can only be achieved in Zhaotong due to the special climate, water quality, and other local factors.

During the Republic of China period, merchants from other regions hired Zhaotong craftsmen to make the sauce. Despite using the same ingredients and methods, the finished product lacked the rich color, aroma, and flavor of Zhaotong’s original sauce. Even Zhaotong people who have moved elsewhere have attempted to finish making the sauce outside Zhaotong, but the results are never quite the same. This phenomenon is reminiscent of the saying: “When an orange is grown in the south of the Huai River, it is an orange; but when it is grown in the north of the Huai River, it is a bitter orange. The leaves may look the same, but the taste is different. Why? Because the soil and climate are different.”

Modern Developments

As society develops, it has become increasingly difficult to maintain the traditional methods of making Zhaotong Sauce. To meet consumer demands and adapt to changes in the domestic market, the “old brand” Zhaotong Wanhe Sauce Factory has introduced new production techniques. They now produce Zhaotong Sauce in large quantities, meeting national standards while preserving the rich flavor of the traditional product. The factory has expanded its offerings to include several other types of sauce, such as fresh meat sauce, oil sauce, Sichuan pepper sauce, and more. These products remain delicious, convenient, and easy to carry, and continue to enjoy widespread popularity.

The color of high-quality Zhaotong Sauce is red, like agate, and it is spicy, numbing, salty, and fragrant. When added to dishes during cooking, it enhances the taste and stimulates the appetite.

Small Bowl Brown Sugar in Zhaotong(巧家小碗红糖), also known as “碗碗糖” (Bowl Sugar), is produced in the riverside areas of the Jinsha River in Qiaojia County (巧家县). The sugar is made from high-quality local sugarcane and processed using traditional techniques. It is considered an intangible cultural heritage of Yunnan and has been well-known in the domestic market since the late Qing Dynasty. Especially loved by the Tibetan, Yi, and other ethnic groups in provinces like Qinghai, Tibet, Sichuan, and Yunnan.

Introduction

Small Bowl Brown Sugar is known by the local people as “Bowl Sugar” (碗碗糖). It is produced along the Jinsha River in Qiaojia County (巧家县), Yunnan, using local high-quality sugarcane and traditional craftsmanship. This brown sugar has been recognized as an intangible cultural heritage of Yunnan Province. Since the late Qing Dynasty, it has been highly praised in domestic markets, particularly by ethnic groups in Tibet, Sichuan, Qinghai, and Yunnan.

During a national meeting after the founding of the People’s Republic of China, a representative from the Tibet Autonomous Region directly asked Premier Zhou Enlai to ensure a steady supply of Qiaojia Small Bowl Brown Sugar to Tibet. In the 1940s, books such as China’s Local Special Products and Yunnan’s Local Specialty Flavor Guide listed it as one of the finest brown sugars in the region, particularly noting its quality and popularity. According to China’s Local Special Products (中国土特产大全), Qiaojia Small Bowl Brown Sugar, alongside the sugar from Mile County (弥勒县), was praised for its excellent quality, bright color, and minimal impurities, and was well-known throughout the province, even reaching regions like Qinghai and Tibet.

Production Process

Small Bowl Brown Sugar is produced in a traditional workshop manner, with a focus on manual labor and craftsmanship. There is a division of labor among the workers, each with a unique title and role in the production process. The entire production process is reminiscent of a long, unfolding folk tradition.

Workshop Requirements

To open a sugar workshop, certain equipment and space are necessary:

1. A spacious area of 4 to 5 acres for storing sugarcane and drying the cane residue, known as the cane field (蔗场).

2. 4 to 5 rooms for production and the accommodation of workers.

3. A sugar press machine, which includes large rolls made from iron, stone, or wood.

4. Six water buffaloes for pulling the sugar press in shifts.

5. A “cow-tail stove” (牛尾灶) with five large sugar boiling pots, each around 90 to 100 cm in diameter.

6. Two ceramic sugar pots and over 2,000 small sugar bowls.

During the Republic of China era, opening a sugar workshop required an investment of thousands of silver dollars. The workshops usually operated under contract, processing sugarcane on behalf of landowners for a fee. The sugar extraction process typically started in the late lunar month of winter and ended by the Qingming Festival of the following year.

Workers

The master craftsmen, known as the “Three Masters” (三大师), are key to the production process:

1. The Press Worker (榨匠)

2. The Sugar Maker (糖匠)

3. The Large Firehead (大火头)

In addition to these three main roles, other workers have specialized tasks such as:

• Knife Worker (刀刀匠), responsible for cutting and transporting sugarcane.

• Cow Tail Worker (牛毛尖), responsible for preparing the ends of sugarcane for use in packaging or as fodder for the buffaloes.

• Grass Worker (草疙瘩), responsible for gathering and bundling grass to fuel the sugar boiling process.

• Leaf Worker (叶子客) and Sugar Wrapper (包包匠), responsible for placing sugarcane leaves in sugar bowls and wrapping the sugar after it has cooled.

Process Overview

The process is divided into day and night shifts. The day shift is responsible for bringing in sugarcane, while the night shift handles the extraction, boiling, and forming of the sugar. The process includes several stages:

1. Pressing: The Press Worker and two assistants press the sugarcane three times to extract the juice. The water buffaloes are rotated in shifts.

2. Heating, Evaporation, and Clarification: The “Large Firehead” and “Small Firehead” workers monitor the sugar boiling process. They begin heating the sugar water in one of the large pots, and as it thickens, it is transferred into the next pot. Foam is constantly skimmed from the sugar, and the heat is regulated.

3. Sugar Making and Wrapping: The Sugar Maker adds lime to the boiling sugar syrup and pours it into the small sugar bowls. The Leaf Worker arranges the leaves in each bowl, and the Sugar Wrapper helps form and package the sugar.

The quality of the sugar depends on a delicate balance of heat, lime, and careful handling throughout the process.

Origin and Characteristics

Qiaojia Small Bowl Brown Sugar is primarily produced in areas like Menggu Town, Jintang Town, Baihetan Town, and other villages near the Jinsha River in Qiaojia County. These regions have the ideal climate and soil for sugarcane cultivation, which contributes to the sugar’s unique quality. The sugar produced here has a golden yellow or reddish-yellow color, is semi-transparent, has a strong fragrance, and has a pure, smooth taste.

To test the authenticity of Qiaojia Small Bowl Brown Sugar, one can dissolve a piece of sugar in water. The syrup will form into a solid mass, and if a straw is inserted, only clear water will remain in the cup, which is a simple and effective method to confirm its authenticity.

The sugar blocks are shaped in an ancient, elegant design. They are semi-spherical, with two concave sides, and are called “petals” (瓣). When two petals are joined together, they form a “golden kumquat” shape and weigh approximately 50 grams. These are wrapped in oak leaves. Ten of these sugar pieces are bundled together using sugarcane leaves to form a “bundle” (把), weighing about 500 grams. This traditional packaging not only protects the sugar from moisture but also makes it easy to use, with a classic, rustic charm.

Zhaotong Red Apple is a famous product of Zhaoyang District, Zhaotong City, Yunnan Province, and it is a nationally recognized agricultural product with a geographical indication.

Historical Background

The cultivation of Zhaotong apples dates back to 1926, during the 15th year of the Republic of China (民国十五年), when a Frenchman, Jia Haiyi (贾海义), introduced the apple to China from Europe. He initially planted it in Kunming and later brought it to Zhaotong. Over the years, there were further introductions: one in 1938 (the 27th year of the Republic of China), when Long Tifang (陇体芳) brought the apples to Yiliang; and another in 1942 (the 31st year of the Republic of China), when Wu Jingyi (吴敬漪) or Li Zhongju (李仲举) introduced them to Zhaoyang District, specifically planting them in the Li family estate in Sanyu Township, where Wu Jingyi participated in the management.

Varieties and Characteristics

The main varieties of Zhaotong apples include Jinshuai (金帅) and Red Fuji (红富士). The Fuji series, which has been adapted to the region, is particularly well-suited to Zhaoyang, yielding high quantities, excellent taste, good storage capacity, high sugar content, and a delightful flavor. Over time, these varieties have gradually replaced the local apple types. Zhaotong apples contain 113 types of aromatic compounds, including esters, alcohols, heterocycles, ketones, and phenyl derivatives, which contribute to their early ripening, sweet flavor, strong aroma, and crisp texture.

Geographical Indication Registration

On November 15, 2010, the Ministry of Agriculture of the People’s Republic of China approved the “Zhaotong Apple” for geographical indication protection.

Product Characteristics

• Appearance: Zhaotong apples are large, with a diameter of over 65mm at their widest point. The shape is either flat-rounded or round, and the fruit is typically uniform with a smooth skin. The red varieties have a bright red color, with 70% of the fruit shoulder covered in color. The fruit has a rich fragrance and maintains its characteristic color and aroma. There should be no defects like bruising, pesticide damage, sunburn, or pest damage on the apples.

• Quality: Zhaotong apples are known for their high sugar content, crisp texture, and fine flavor. Their firmness is ≥5.0 (kg/square cm), soluble solids content ≥15.0%, sugar content ≥13.0%, and titratable acid ≤0.5%. These apples are considered to be of superior quality compared to similar fruits.

Origin and Environmental Factors

Location and Geography

Zhaoyang District is located at the northeastern end of the Wumeng Mountain range, part of the Yunnan-Guizhou Plateau. It is positioned at the junction of Yunnan, Guizhou, and Sichuan provinces. To the east, it borders Weining County (威宁县) in Guizhou Province; to the south, it adjoins Ludian County (鲁甸县); to the west, it is separated by the Niulan River (牛栏江) and Jinsha River (金沙江), facing Qiaojia County (巧家县) and Jin’yang County (金阳县) in Sichuan Province. To the northwest, it shares borders with Yongshan (永善), Daguan (大关), and Yiliang (彝良) counties.

Topography and Soil

Zhaoyang District lies in the northeastern edge of the central Yunnan basin, with complex terrain formed by intersecting mountains and narrow valleys carved by rivers such as the Jinsha River, Niulan River, Sanyu River, and Pan River. The district’s highest point is Kecheliangzi in Dashanbao Township (大山包乡), at an altitude of 3364 meters, while the lowest point is Maopo in Chede Village, Dazhaizi Township (大寨子乡车德村), at an altitude of 480 meters, creating a relative height difference of 2884 meters. The area’s geology is mainly composed of limestone, sandstone, basalt, and shale, resulting in soils like yellow soil, yellow-red soil, red soil, and brown soil.

Hydrology

All the rivers in Zhaoyang District are part of the upper Jinsha River system. The main rivers include the Jinsha River, Niulan River, Sanyu River, Zhaolu River (昭鲁河), Lengshui River (冷水河), and Pan River. There are 18 reservoirs with a capacity of over 1 million cubic meters, with the Yudong Reservoir (渔洞水库) being the largest and most effective. The district’s water resources total 778 million cubic meters, with surface water accounting for 543.4 million cubic meters and groundwater resources totaling 234.6 million cubic meters. The per capita water resource allocation is 1535 cubic meters per person.

Climate

The climate of Zhaoyang District is influenced by monsoonal circulation and features a subtropical climate with temperate characteristics, showing the typical vertical climatic features of the region. The average annual temperature is 11.7°C, and the growing season for apples is characterized by favorable temperatures ranging from 15°C to 23°C during flowering, 20°C to 25°C during bud differentiation, and about 25°C during fruit development. The conditions of Zhaoyang are highly suitable for apple cultivation, with high day-time nutrient accumulation and lower night-time consumption, which leads to increased sugar, acid, and vitamin content, contributing to the apples’ excellent flavor and crisp texture.

Historical Origins

In the 15th year of the Republic of China (1926), a Frenchman named Jia Haiyi (贾海义), who was working on the Yunnan-Vietnam Railway, introduced apples from Europe to Kunming. These apples were later brought to Zhaotong (昭通).

In the early 1970s, Zhaotong began selecting new apple varieties through bud selection. The variety “Marshal 180” was one of the more representative results of this selection process. In 1978, it was awarded first place at the Yunnan Province Bud Selection Appraisal Meeting. In 1984, the Zhaotong Horticultural Society officially named it “Zhao Jin 108” (昭锦108).

In the early 1980s, the Yunnan Provincial Committee, the Provincial Government, and the Zhaotong local government paid great attention to the development of the apple industry. They began introducing Fuji color-enhanced apple varieties. After experimental planting, cultivation, selection, and domestication, Fuji series apples such as “2001,” “Pian Hong Fuji” (片红富士), and “Tiao Hong Fuji” (条红富士) were promoted in towns like Yongfeng (永丰), Saye (洒渔), Leju (乐居), and Beizha (北闸), which were suitable for the climate and geographical conditions of Zhaotong.

In 1989, the Ministry of Agriculture established a 2,000-acre high-quality Red Fuji apple production base in Zhaotong (now Zhaoyang District). This development greatly boosted the growth of the apple industry in Zhaoyang District.

At the end of 1975, the Central Ministry of Agriculture, Ministry of Foreign Trade, and the National Supply and Marketing Cooperative held a meeting in Tongchuan City, Shaanxi Province, to officially approve Zhaotong as a national apple export base county.

In 2023, Zhaotong had built seven apple sorting and processing cold chain logistics parks, with 308 controlled-atmosphere storage facilities. Several deep-processing enterprises were introduced, including those producing apple juice, apple crisps, and apple distilled spirits.

Production Overview

In 2010, the area planted with Zhaotong apples reached 215,000 acres, yielding 400,000 tons.

By 2017, the planting area had expanded to 400,000 acres, with a production of 500,000 tons and a production value of 2.75 billion RMB. Compared to 2010, the planting area, output, and production value increased by 77.8%, 117.4%, and 439.2%, respectively. There was one town with more than 100,000 acres of apple cultivation, six towns with more than 20,000 acres, and 120,000 apple farmers. Over 50,000 households earned more than 10,000 RMB from apples, with each apple-growing household increasing their income by 1,680 RMB. This has effectively helped 300,000 apple farmers escape poverty and become prosperous.

By 2018, Zhaotong apples had grown from the initial 100 seedlings to 450,000 acres of planting area, producing 600,000 tons of apples, with a total output value of 5.7 billion RMB. There were 120,000 apple farmers in the city, and 300,000 people benefitted from the apple industry. In addition, more than 20 enterprises had concentrated land leasing of over 50,000 acres and established more than 20 standardized demonstration apple orchards and estates.

In 2023, the planting area of Zhaotong apples remained stable at over 850,000 acres, with a total output of 1.1 million tons and a comprehensive output value of 13 billion RMB. The apple industry covered 138,000 apple farmers, employing 527,000 people.

By 2024, Zhaotong apples achieved an output of 1.3 million tons with a total output value of 15 billion RMB.

Product Honors

Zhaotong apples have won the title of “High-Quality Fruit of Yunnan Province” and a silver medal at the second National Agricultural Expo.

In 1989, Zhaotong was listed by the Ministry of Agriculture as a high-quality apple production base in southern China.

In 1996, Zhaotong was designated by Yunnan Province as a provincial high-quality apple production base.

On November 15, 2010, the Ministry of Agriculture of the People’s Republic of China approved the implementation of geographical indication protection for “Zhaotong Apple.”

On November 15, 2019, Zhaotong apples were included in the China Agricultural Brand Directory.

On December 22, 2021, the Ministry of Agriculture and Rural Affairs’ Agricultural Product Quality Safety Center announced that Zhaotong apples were included in the “2021 Third Batch National Famous and Special Agricultural Products Directory.”

In October 2022, Zhaotong apples were selected for the 2022 Agricultural Brand Premium Cultivation Plan.

On August 9, 2023, the China Geographical Marking Festival Organizing Committee, in collaboration with “Brand Observation” magazine, published the “National Geographical Indication Apple Brand Value Ranking.” Zhaotong apples ranked third with a brand value of 22.673 billion RMB, among 27 apple brands nationwide.

Geographic Indication

Area of Protection

The main production area for Zhaotong Apples (昭通苹果) is concentrated in the 11 towns and villages of Zhaoyang District, including Longquan (龙泉), Yongfeng (永丰), Taiping (太平), Xiaolongdong (小龙洞), Jiupu (旧圃), Beizha (北闸), Leju (乐居), Sujiayuan (苏家院), Sayu (洒渔), Shouwang (守望), and Bugga (布嘎). The defined boundaries are: Eastern Longitude 103°08′36″—103°56′17″, and Northern Latitude 27°07′03″—27°39′14″.

Quality and Technical Requirements

1. Orchard Establishment

(1) Variety Selection

The primary varieties selected based on market demand and local natural conditions are Red Fuji (红富士) and Zhaojin (昭锦, also known as 108).

(2) Seedling Selection

For planting, dwarfing rootstocks like the Chinese hickory and hawthorn (楸子, 怀菜海棠) are used as intermediate dwarfing rootstocks, such as M26, M7, and MM106, as well as standard-sized, non-toxic seedlings. Both types of seedlings must meet the national first-class standards for apple seedlings.

(3) Planting Density

For dwarf orchards, the planting distance is 3×3.5 meters; for standard orchards, the distance is 3.5×4.5 meters. Planting is primarily done in autumn, from mid-September to early October.

(4) Planting Techniques

Planting holes of 1 cubic meter are dug. The bottom layer is filled with straw and other organic materials. 25-30 kg of well-rotted organic fertilizer is placed in the middle of the hole, followed by a layer of topsoil. After watering to settle the soil, the seedlings are placed in the hole. The seedlings are pruned, soaked, and dipped in mud. The depth of planting for dwarfing intermediate rootstocks is such that two-thirds or the entire rootstock should be buried. For standard trees, the soil mark from the nursery should be level with the ground.

(5) Post-planting Management

After planting, the main stem should be defined. Autumn-planted seedlings are buried before the ground freezes. In the spring, after the soil thaws, the covering soil is removed, and the seedlings are carefully straightened and firmed.

2. Cultivation Management Techniques

(1) Soil, Fertilizer, and Water Management

• Soil Preparation: This involves both expanding the planting holes and deep tilling the entire orchard. The soil is mixed with organic fertilizers, and water is added to ensure that roots are in close contact with the soil.

• Middle Cultivation: This is done after rain or irrigation to keep the soil loose, usually 4 times per year. In the rainy season, ridges should be leveled, and weeds can be controlled.

• Fertilization:

  • Base Fertilization: Organic fertilizer is the primary source, with small amounts of quick-release nitrogen and phosphate fertilizers. Fertilization is based on a standard of applying 1.5-2.0 kg of high-quality organic fertilizer for every kilogram of apple produced.

  • Top Dressing: The top dressing follows the principles of appropriate amount, shallow application, and uniform distribution. The two main periods for fertilization are after soil thawing and before flowering and after fruit enlargement.

  • Foliar Fertilization: This occurs 2-3 times annually, mainly for supplying phosphorus, potassium, calcium, magnesium, and trace elements such as boron, iron, and manganese.

(2) Water Management

Watering is based on the water requirements of apple trees. The orchards in Zhaoyang (昭阳) should be watered 2-3 times annually, particularly during the budding, young fruit enlargement, and post-harvest periods. Watering should ensure the soil is uniformly moist around the root zone.

(3) Shaping and Pruning

Standard tree shapes for orchards with less than 56 trees per mu (亩) should use the “improved spindle” model, where the central stem is 70–80 cm high, and the tree height is around 3.5 meters, with the crown spread being 3/4 of the row distance. For orchards with more than 64 trees per mu, a “tall spindle” shape is recommended.

3. Flower and Fruit Management

Production Targets:

The target for single-tree production is 30–45 kg, with an average fruit weight of over 250 grams. The fruit shape index should be 0.88, and over 70% of the fruit should be fully red. The soluble solid content is around 16%.

Pollination and Fruit Set:

• Apples, like most varieties, have low self-pollination rates. Therefore, cross-pollinating varieties with strong pollen production should be selected, and beekeeping is encouraged. During the flowering period, spraying a 3% borax solution along with 0.1% urea and 1% sucrose can enhance fruit set.

Pruning Techniques:

• Spring Pruning (March to early April): This includes the removal of excess buds, thinning out weak flower shoots, and pruning long fruit-bearing branches.

• Summer Pruning (May–July): This includes removing growing tips, twisting new shoots, and using branch shaping to control excess growth and improve flowering.

• Autumn Pruning (August–September): The focus is on managing tree height and removing weak or redundant branches to ensure proper light exposure and air circulation.

• Winter Pruning (January–February): Low branches are removed, and the crown is adjusted to maintain desired tree shape.

Zhaotong Red Apple (昭通苹果) is a high-quality fruit that is well-suited for the growing conditions of Zhaoyang (昭阳) and surrounding areas. The technical management and cultivation practices, from tree planting to fruit management, ensure that the apples meet the highest standards for taste, quality, and appearance.

Shuifu Bacon in Zhaotong

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