The news was upadted on July 30, 2019.

The 2019 Weishan International Torch Festival took place in west Yunnan’s in Weishan Yi and Hui Autonomous Prefecture from July 26 to 28, with its climax on Saturday evening bringing spectators immense festivity.

Featuring a night spectacle created by 1,100 drones and 8 merry-making events, this year’s 3-day festival was jointly held by the Overseas Chinese Town (OCT) and the Yunnan Society for Yi Ethnic Studies.

And it was undertaken by the OCT Yunnan Expo Tourism Group and the Weishan Society for Yi Ethnic Studies.

The 8 merry-making events involved a stunning stage show, a carnival night, a Weishan snack show, a firework show, artistic performances and the Nanzhao cultural exhibition.

Among them, the stunning multi-dimensional night show, which was jointly staged on July 27 by over 200 artists from Shenzhen, Kunming and Weishan, amazed the audience a lot. Designs depicting the ethnic totem images were also popular during the festival.

The OCT Yunnan Expo Tourism Group and Weishan County signed an agreement in 2017, aiming to better conserve local ethnic culture, bring together culture and tourism, embrace the all-for-one tourism, and develop Weishan into a destination of fame.

This year’s torch festival served as a good example for fusing culture into tourism, and similar events by the OCT were concurrently held in other Yunnan scenic areas such as the Jiaozi Mountain in Kunming, the Laojun Mountain in Lijiang, the World Dinosaur Valley in Chuxiong, and the Hani Terraced Paddy Fields in Honghe.

The OCT is a corporation based in south China’s Shenzhen City. In July 2018, the company signed 60 plus culture-tourism projects with the prefectural and county-level governments in Yunnan, totaling a contract value of more than 100 billion yuan.

Source from http://english.yunnan.cn/html/2019/latestnews_0730/17364.html

Dehong Vocational College in Mangshi City of Dehong 

德宏职业学院

Dehong Normal College in Mangshi City of Dehong 

德宏师范高等专科学校

Book the Jingcheng Dihai Hot-spring Hotel & Resort in Dehong and stay at cheap Inn and Guesthouse. Enjoy free WiFi, free parking, nice entertainment and visit the popular tourist attractions around the Guesthouse. Check the Rooms Types, Prices, guest Reviews, Breakfast, Dining, Facilities of Jingcheng Dihai Hot-spring Hotel & Resort in Dehong. Discover genuine guest reviews of the comfy rooms along with the latest prices and availability – book now.

Why is Birang Grand Canyon So Special?

With dramatic cliffs up to 1,000 m (3,280 ft) high and its narrowest part only 10 m (3.3 ft) wide, the huge biodiversity of Birang Grand Canyon has made it a part of a World Heritage Site. It is said that the Blue Moon Valley described in the book Lost Horizon is within this scenic area. Clouded in water mist and fogs, it appears to be a mysterious superlunary fairyland in which one will additionally experience romantic adventure.

Where is Birang Grand Canyon – Location

The Shangri-La Canyon also Grand Birang Canyon is located at the foot of Minor Snow Mountian in Geza township, about 103 KM from Shangri-La.

Features

The scenery of the Birang valley amazes many people. The plant research groups from China and Sweden call it a mysterious valley. The valley is steep and narrow, with walls of some 1,000 meters high, the most narrow part of the canyon is only 10 meters between the two sides. As a saying goes that a sky chasm is produced by a narrow line in between the valley and stones are the gates of the two-mountain valley. The Birang River roars along the Birang Valley with rough waves and roaring noises. The valley has cut itself to a depth of 200 to 1,000 meters, passing through the fairytale land in 2.5 km forming up a marvelous spectacle full of legendary spirits and secluded spot.

How to Get there

There is tourist bus going to the scenic spot directly from Shangrila. The departure time is 8:30 am in the Summer, 9:00 am in the Winter and the return time is 16:00-17:30 pm.

Due to the heavy snow blocked the road into mountain, the shuttle buses are canceled in November each year. But we can ride a horse to go, and the price is negotiable.

Best Time to Go

December to October are the best traveling time. Tibetan people celebrate their festival on 15th December of the lunar calendar in front of ChituXianrendong Cave.

Main Attractions

It is impossible to see all the Shangri-La Canyon Groups when you travel to Diqing. But the main scenery you have experienced when you walk into Birang Grand Canyon.

Chituxianrendong Cave(赤土仙人洞)
It is the biggest karst cave of Shangrila. It is an amazing scene that a clear footprint was on the cliff in front of the cave.

Shout Spring(喊泉)
Next to Chituxianrendong cave there is a fountain, named “Shout Spring”(喊泉), if you shout in front of the cave, the spring water will flow out. It is sweet and healing.

Nagela Temple(那格拉)
In addition, a Tibetan Buddhism temple named “Nagela(那格拉)” was built in the Canyon, both Lama monks and nuns were lived here, however, it was burnt down in 1937, and didn’t get repaired yet. If you keep an eye on the cliff you will see the cliff paintings indistinctly. Some experts believed that it’s a symbol left by the ancient people when migrated, it was hard to understand the meaning inside.

The Top 10 Most Beautiful Grand Canyon in China

► The Three Gorges
► Yarlung Zangbo Grand Canyon
►Meili Grand Canyon in Lancang River
► Tiger Leaping Gorge
► Kuche Grand Canyon in Tianshan
► Small Three Gorges
► Taihang Mountains Grand Canyon
► Jinsixia Grand Canyon
 ► Daduhe Grand Canyon
 ► Jinxia Grand Canyon

Attractions Nearby

Nixi Pottery Village
As a small village standing by green grassland on which flocks of yaks, sheep and horses graze, it gives a sense of timeless tranquility. However, it is best known for its traditional black pottery, a miracle among Tibetan handicrafts, which can date back 4,000-5,000 years ago. Nowadays many visitors would always make a stopover here, perhaps buying some wares or just watching how the locals deal with their ancient art.

Bala Gezong Grand Canyon
As one of the core scenic area of “three parallel rivers”, Balagezong Scenic Spot located about 31 miles northwest of Shangri-la County, is appointed as one of the national parks in the greater Shangri-La area. Vertical perspective view of the topography and the climate is very prominent, which almost inclusive all the modern natural vertical type with three-dimensional ecological and landscape resources of Northwest Yunnan “Three Parallel Rivers” World Natural Heritage.

The bamboo weaving craft of the Dai ethnic group (傣族) is a traditional form of craftsmanship with a long history, known for its ancient style, beauty, and practicality. The Dai people have passed down their bamboo weaving skills through generations, and it is distinctly characterized by the ethnic traits of the Dai culture. Dai villages are often nestled in lush green bamboo forests, where bamboo houses and various bamboo utensils are commonly used. The Dai people have a deep affection for bamboo and are skilled in the art of bamboo weaving.

Features

The bamboo weaving craft of the Dai ethnic group is a fine example of ethnic craftsmanship, distinguished by its intricate designs and rich cultural elements.

Bamboo Weaving Craft

Since ancient times, the Dai people have had an inseparable bond with bamboo. They love bamboo, use bamboo, and are highly skilled in bamboo weaving. Dai villages are surrounded by bamboo forests, where people live in bamboo houses and use a variety of bamboo utensils. From large furniture like beds, tables, and cabinets to smaller items such as hats, boxes, baskets, and containers, bamboo weaving is an integral part of daily life. The Dai people seem to live in a world made entirely of bamboo.

Dai bamboo weaving has a long history and has been passed down through generations, with distinct ethnic characteristics. The craftsmanship is meticulous, with simple and elegant shapes, beautiful patterns, and a wide variety of products. Among the most representative bamboo woven items are baskets, lunch boxes, and areca nut boxes.

In the Dai language, “Baluo” (芭箩) refers to a small bamboo basket worn at the waist. These finely woven baskets are not only practical tools for daily use but also beautiful decorative items. Dai women, dressed in light, flowing clothing, often wear a “Baluo” at their waist. As they walk, the basket sways gently, giving them an elegant, graceful, and lively appearance. The “Baluo” is also a symbol of love, exchanged by young couples. A Dai man, skilled in bamboo weaving, would weave a “Baluo” as a gift for his beloved, while the young woman would respond with a hand-embroidered “Tungpa” (筒帕), a type of handkerchief. Thus, weaving a “Baluo” and embroidering a “Tungpa” has become an art form of love for the Dai youth. A young man who cannot weave a “Baluo” may find it difficult to find a partner, just as a woman who cannot embroider a “Tungpa” would face challenges in romantic pursuits.

Dai bamboo crafts, after being coated with lacquer, have a rich, luxurious appearance, with red interiors, golden exteriors, and patterns resembling peacock feathers and colorful glass inlays. These fine pieces are often used as ceremonial offerings at Buddhist temples.

Love Token

The Dai bamboo weaving craft is not only a functional art but also a medium of love. A finely woven “Baluo” serves as a token of love. Dai boys begin learning bamboo weaving at a young age, and every young man is skilled in the craft. A boy would weave a “Baluo” for the girl he loves, and in return, the girl would give him a hand-embroidered “Tungpa.” This exchange of bamboo crafts is considered the weaving of love itself. If a young man cannot weave, it would be equivalent to a girl who cannot embroider, symbolizing an inability to find a partner with the right skills.

Bamboo Art

In regions like Dehong (德宏) and Xishuangbanna (西双版纳), where the Dai people reside, bamboo has become an essential part of daily life and architecture. In these areas, bamboo is used extensively in the construction of bamboo houses, which are well-suited to the humid, rainy climate due to their ventilation and cooling properties.

Inside these bamboo houses, the Dai people use bamboo furniture such as bamboo stools, tables, water containers, lunch boxes, wash basins, bowls, spoons, and even bamboo spinning wheels. Bamboo utensils, small and exquisite, exude a timeless charm. Bamboo weaving is an essential art form that has become integral to Dai culture.

The bamboo houses themselves are a remarkable architectural feature. Their design, resembling the shape of a traditional “Kongming hat,” uses large bamboo beams and columns, with bamboo floors, walls, and stairs. The structure is built with Dragon bamboo (龙竹) and is a unique testament to the Dai people’s craftsmanship.

When visiting a Dai household, guests are typically invited to sit on bamboo chairs. The host may offer a small bamboo tube filled with aromatic roasted tea, placing it on a bamboo table for the guest to enjoy. Meals are often served in bamboo baskets or tubes, and bamboo chopsticks are used for eating. A particularly hospitable host may even prepare a special “bamboo tube rice” (竹筒饭) for the guest. If staying overnight, the guest will likely sleep on a bamboo bed, while the sound of wind swaying the Dragon bamboo outside creates a peaceful, rhythmic ambiance, helping the guest drift into sleep.

The Dai people are deeply connected to bamboo, not only growing and loving it but also relying on it in every aspect of life. Bamboo weaving is an indispensable folk craft in the Dai community, with a long history and a wealth of talented artisans. These craftsmen combine traditional techniques with external influences to create unique bamboo items that reflect the cultural identity of the Dai people.

Some of the bamboo products include flat “Tungpa” (扁帕), fish cages, dining tables, tea tables, and various baskets, totaling over 30 different types. Dai bamboo crafts are highly valued for their superior artistry, quality materials, intricate designs, and careful craftsmanship. One of the most cherished items is the “Bianpa” (扁帕), a small and beautiful bamboo accessory worn by Dai women, which is considered a must-have item in daily life.

Dai bamboo weaving is a vivid reflection of the ethnic culture, showcasing the intelligence and artistic talent of the Dai people.

Mengmaoyan Restaurant (瑞丽勐卯宴) in Ruili City of Dehong

Toasted Porket, known as “云南火烧猪” (Yunnan Huo Shao Zhu) in Chinese, is a traditional dish from Yunnan Province, China. It is a popular dish characterized by its succulent and flavorful roasted pork. Here’s how to prepare Yunnan Toasted Porket:

Ingredients:

• 1 kg pork belly or pork shoulder, skin on
• 2 tablespoons five-spice powder
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or rice wine)
• 2 tablespoons honey or maltose
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon ground white pepper
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil

Instructions:

1. Score the Pork Skin:
   • Using a sharp knife, score the pork skin in a criss-cross pattern. Be careful not to cut too deeply into the meat.
2. Marinate the Pork:
   • In a bowl, mix together the five-spice powder, soy sauce, Shaoxing wine, honey or maltose, brown sugar, salt, ground white pepper, minced garlic, minced ginger, and vegetable oil to create a marinade.
   • Rub the marinade all over the pork, making sure to coat it evenly, including the scored skin. Allow the pork to marinate in the refrigerator for at least 4 hours or overnight for best results.
3. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
4. Roast the Pork:
   • Place the marinated pork on a wire rack set over a baking tray, with the skin side facing up.
   • Roast the pork in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and golden brown, and the meat is cooked through. You can periodically baste the pork with the marinade or pan drippings during the roasting process for extra flavor.
   • If the skin is not crispy enough, you can finish it under a broiler for a few minutes, watching carefully to prevent burning.
5. Rest and Serve:
   • Once the pork is done, remove it from the oven and let it rest for about 10-15 minutes before slicing.
   • Slice the Yunnan Toasted Porket into thin pieces and serve it with steamed rice, noodles, or vegetables. You can also serve it with a dipping sauce made from soy sauce, vinegar, and chili oil for extra flavor.

Yunnan Toasted Porket is a delicious and satisfying dish with crispy skin and tender meat, infused with the aromatic flavors of the marinade. It’s perfect for special occasions, gatherings, or as a comforting meal any time of the year.

Green Leaf Feast of Jingpo Ethnic Minority 景颇绿叶宴 is a traditional culinary event among the Jingpo ethnic minority in Yunnan Province, China, and it holds significant cultural and social importance within the community. Here’s an overview of the Green Leaf Feast:

1. Cultural Significance:

• The Green Leaf Feast is a celebration of unity, friendship, and cultural heritage among the Jingpo people. It often marks important occasions such as weddings, festivals, or community gatherings.
• The feast reflects the Jingpo people’s deep connection to nature and their reverence for the environment. Green leaves are central to the feast, symbolizing abundance, vitality, and prosperity.

2. Preparation:

• The feast typically features an array of fresh green leaves gathered from the surrounding forests and fields. These may include banana leaves, bamboo leaves, fern leaves, and various types of edible leaves found in the region.
• Other ingredients such as meats, fish, vegetables, and mushrooms are also prepared to complement the green leaves. These ingredients are often sourced locally and reflect the seasonal bounty of the land.

3. Cooking Process:

• Traditional cooking methods such as steaming, boiling, grilling, and stir-frying are employed to prepare the dishes for the feast.
• Meats and fish may be marinated with aromatic herbs and spices before cooking, while vegetables and mushrooms are often stir-fried or steamed to retain their natural flavors and textures.
• Green leaves are used as wrappers or serving vessels for the various dishes, adding a fresh and vibrant touch to the feast.

4. Festive Atmosphere:

• The Green Leaf Feast is accompanied by music, dance, and traditional ceremonies that enhance the festive atmosphere. Jingpo people dress in colorful traditional attire and participate in cultural performances to celebrate their heritage.
• Guests are welcomed with warmth and hospitality, and everyone is encouraged to join in the festivities and enjoy the delicious food together.

5. Community Bonding:

• The Green Leaf Feast fosters a sense of community and solidarity among the Jingpo people, strengthening social ties and promoting cooperation and harmony within the community.
• It provides an opportunity for people to come together, share stories, and pass down traditional knowledge and customs to future generations, ensuring the preservation of Jingpo cultural heritage.

The Green Leaf Feast of the Jingpo ethnic minority is not only a culinary event but also a celebration of identity, belonging, and cultural pride. It highlights the values of community, respect for nature, and the importance of preserving traditions in a rapidly changing world.

Pestled Dish Of Jingpo People 景颇舂菜, The “Pestled Dish” of the Jingpo people, known as “拍盘子” (Pai Pan Zi) in Chinese or “东菇捣糯米” (Dong Gu Dao Nuo Mi) in the Jingpo language, is a traditional delicacy that holds cultural significance in the culinary heritage of the Jingpo ethnic minority in Yunnan Province, China. Here’s an overview of this unique dish:

Ingredients:

• Sticky rice (glutinous rice)
• Shiitake mushrooms (or other mushrooms)
• Pork belly or pork shoulder, diced
• Garlic, minced
• Salt
• Oil (for frying)
• Bamboo pestle or wooden pestle (for pounding)

Instructions:

1. Soak the Sticky Rice:
   • Rinse the sticky rice thoroughly under cold water until the water runs clear.
   • Soak the sticky rice in water for at least 4 hours or overnight to soften.
2. Prepare the Shiitake Mushrooms:
   • Rinse the shiitake mushrooms and soak them in warm water until they become soft.
   • Remove the stems from the mushrooms and slice them thinly.
3. Cook the Pork:
   • Heat some oil in a pan over medium heat.
   • Add the diced pork belly or pork shoulder to the pan and cook until browned and crispy.
   • Add minced garlic to the pan and cook until fragrant.
   • Season the pork with salt to taste.
   • Remove the pork from the pan and set aside.
4. Cook the Sticky Rice:
   • Drain the soaked sticky rice and steam it until it becomes soft and sticky, about 30-40 minutes.
   • Once cooked, transfer the sticky rice to a large flat dish or tray.
5. Pound the Sticky Rice:
   • Using a bamboo pestle or wooden pestle, pound the cooked sticky rice repeatedly until it becomes smooth and elastic. This process helps to release the starch and create a sticky texture.
6. Add the Mushrooms and Pork:
   • Spread the sliced shiitake mushrooms and cooked pork evenly over the pounded sticky rice.
7. Mix and Serve:
   • Using the pestle, mix the mushrooms and pork into the sticky rice until well combined.
   • Serve the Pestled Dish hot, either as a main dish or as part of a larger meal.

The Pestled Dish of the Jingpo people is a flavorful and satisfying dish that highlights the unique textures and flavors of sticky rice, mushrooms, and pork. It’s a dish that embodies the cultural heritage and culinary traditions of the Jingpo ethnic minority, offering a delicious taste of Yunnan’s diverse cuisine.

Meat Roasted in Bamboo of Jingpo Ethnic Minority  (景颇竹筒菜), Meat Roasted in Bamboo, known as “竹筒菜” (Zhu Tong Cai) in Chinese or “鱼竹” (Yu Zhu) in Jingpo language, is a traditional dish of the Jingpo ethnic minority in Yunnan Province, China. It’s a unique culinary delight where meat, typically pork or chicken, is roasted inside hollow bamboo tubes over an open fire. Here’s a simplified version of how to prepare Meat Roasted in Bamboo:

Ingredients:

• Pork or chicken, cut into bite-sized pieces
• Bamboo tubes, cleaned and cut into suitable lengths
• Marinade (soy sauce, rice wine, ginger, garlic, salt, sugar, and spices of your choice)
• Bamboo leaves or banana leaves (optional, for wrapping)

Instructions:

1. Prepare the Marinade:
   • In a bowl, mix together soy sauce, rice wine, minced ginger, minced garlic, salt, sugar, and any other spices or seasonings you prefer. Adjust the quantities to suit your taste.
   • Add the bite-sized pieces of pork or chicken to the marinade, ensuring they are evenly coated. Allow the meat to marinate for at least 30 minutes to absorb the flavors.
2. Prepare the Bamboo Tubes:
   • Clean the bamboo tubes thoroughly to remove any dirt or debris.
   • Cut the bamboo tubes into suitable lengths, making sure they are long enough to hold the meat comfortably.
   • If desired, line the inside of the bamboo tubes with bamboo leaves or banana leaves to prevent the meat from sticking and to add extra flavor.
3. Fill the Bamboo Tubes:
   • Place a few pieces of marinated pork or chicken into each bamboo tube, filling them to about two-thirds full. Be careful not to overfill the tubes to allow room for the meat to cook evenly.
4. Roast the Meat:
   • Heat an open fire or grill to medium-high heat.
   • Carefully place the filled bamboo tubes on the grill, positioning them upright to prevent the marinade from leaking out.
   • Roast the meat-filled bamboo tubes over the fire, turning them occasionally to ensure even cooking. The meat is typically cooked for about 30-45 minutes, depending on the size of the bamboo tubes and the heat of the fire.
5. Serve and Enjoy:
   • Once the meat is cooked through and tender, remove the bamboo tubes from the grill.
   • Carefully open the bamboo tubes, using a knife or scissors to cut along the length of the tube.
   • Serve the succulent roasted meat straight from the bamboo tubes, enjoying the unique flavors and aromas of this traditional Jingpo dish.

Meat Roasted in Bamboo is a delicious and visually stunning dish that showcases the culinary ingenuity of the Jingpo ethnic minority. The bamboo tubes impart a subtle smoky flavor to the meat, resulting in a mouthwatering dish that is sure to impress.

Dehong Dai and Jingpo Autonomous Prefecture, located in Yunnan Province, China, is renowned for its diverse culinary scene, influenced by the Dai, Jingpo, and other ethnic groups residing in the region. Here are some must-try foods in Dehong:

1. Dai Bamboo Rice (竹筒饭, Zhu Tong Fan): This traditional Dai dish features sticky rice cooked inside bamboo tubes, imparting a subtle, earthy flavor to the rice. It’s a staple during festivals and special occasions in Dehong.

2. Jingpo Cross-Bridge Rice Noodles (过桥米线, Guo Qiao Mi Xian): Originating from the Jingpo ethnic group, this iconic Yunnan dish consists of a bowl of piping hot broth served with separate ingredients such as thinly sliced meats, vegetables, and rice noodles. Diners assemble the ingredients in the broth, creating a customizable and flavorful meal.

3. Dai Sour Fish Soup (酸汤鱼, Suan Tang Yu): This tangy and spicy soup is a popular dish among the Dai people of Dehong. Made with fresh fish, tomatoes, lemongrass, and chili peppers, it’s known for its refreshing and aromatic flavors.

4. Fried Bamboo Worms (炸竹虫, Zha Zhu Chong): A unique delicacy in Dehong, fried bamboo worms are crispy and savory, often seasoned with salt and spices. They’re enjoyed as a snack or appetizer, offering a taste of the region’s culinary diversity.

5. Dai-style Grilled Fish (傣族烤鱼, Dai Zu Kao Yu): Grilled fish is a popular dish among the Dai people, who often use freshwater fish caught from local rivers. The fish is typically marinated with herbs and spices, then grilled over an open flame for a smoky flavor.

6. Yunnan Rice Noodles (米线, Mi Xian): Dehong is known for its delicious Yunnan rice noodles, which come in various forms such as soup noodles or dry noodles. They’re often served with a variety of toppings, including sliced meats, vegetables, and chili sauce.

7. Jingpo Fermented Soybeans (酸豆角, Suan Dou Jiao): These tangy and crunchy fermented soybeans are a popular condiment in Dehong cuisine. They’re often served as a side dish or used as a flavoring agent in soups and stir-fries.

8. Dai-style Grilled Chicken (傣族烤鸡, Dai Zu Kao Ji): Marinated with a blend of herbs and spices, Dai-style grilled chicken is tender, juicy, and bursting with flavor. It’s a must-try dish for meat lovers visiting Dehong.

These are just a few examples of the must-try foods in Dehong. With its rich cultural heritage and diverse culinary traditions, Dehong offers a tantalizing array of flavors and dishes for visitors to explore and enjoy.

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Weishan joins hands with OCT in hosting Torch Festival

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