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.

The news was updated on July 29, 2019. 

Photo taken on July 28, 2019 shows the closed Luang Prabang Mekong River Super Major Bridge in the north of the Luang Prabang Ancient Town, a world heritage, some 220 km north of the Lao capital Vientiane. With the concrete beam of the last span over Mekong River put in place, the main section of Luang Prabang cross-Mekong River railway bridge has been completed on Sunday, seven months ahead of schedule. The closure of the Luang Prabang Mekong River Super Major Bridge, one of the two cross-Mekong bridges along the China-Laos Railway, indicated that the railway project construction has made major progress in the 2019 civil engineering schedule. 

With the concrete beam of the last span over Mekong River put in place, the main section of Luang Prabang cross-Mekong River railway bridge has been completed on Sunday, seven months ahead of schedule.

The closure of the Luang Prabang Mekong River Super Major Bridge, one of the two cross-Mekong bridges along the China-Laos Railway, indicated that the railway project construction has made major progress in the 2019 civil engineering schedule.

The 1,458.9-meter bridge lies in the north of the Luang Prabang Ancient Town, a world heritage in Laos, some 220 km north of the capital Vientiane, with five main piers including 34 spans planted in Mekong River.

According to the Laos-China Railway (LCRC), which is in charge of the construction and the operation of the railway, the Luang Prabang cross-Mekong River bridge is a challenging task among over 160 bridges of the railway, involving the most complicated bridge building techniques.

With engineering quality borne in mind, the Chinese engineering teams have overcome the difficulties brought by the Mekong River with its turbulent current, rapidly rising water level in rainy seasons and non-overburden riverbed. The teams have also overcome the technical difficulties in building trestle bridge for pier construction.

According to the China Railway No. 8 Engineering Group (CREC-8), which is in charge of the construction of the two cross-Mekong River bridges of the railway, construction of the Ban Ladhan Mekong River Super Major Bridge is also advancing smoothly, and will be completed by the end of 2019, as scheduled.

As the first overseas route connecting China’s railway system using Chinese technology and equipment, the 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 route officially started a year later, while the railway is expected to be operational in December 2021.

The 414-km China-Laos railway links the Mohan-Boten border gate in northern Laos and Vientiane. Operating speed on the route is designed at 160 km per hour.

Source from http://english.yunnan.cn/html/2019/latestnews_0729/17348.html

Zhaotong University

Long-distance bus plays an important role in Puer Transportation, which is the most convenient way to the nearby cities. Compared with planes, long-distance bus is more flexible than plane. With the development of internet and information technology, it is very convenient to buy a ticket from the apps, such as Ctrip, Fliggy. It may be difficult to buy a ticket during the Spring Festival, National Day and other peak season. Therefore, you shall buy the tickets 7 days in advance.

In Yunnan, long-distance buses are the main transportation method. Of course, the same applies to Puer. There are 1 first-class passenger station, 8 second-class passenger stations, 4 third-class passenger stations, 11 county-level passenger stations, 42 rural passenger stations, and 24 passenger stations above the county level in Puer. It is convenient to get to Puer by long-distance bus.

Main Bus Stations in Puer

Puer Bus Station(普洱客运站)
Add: No. 148 Zhenxing Avenue, Puer City, Yunnan Province(云南省普洱市振兴大道148号)
Tel: (0879)2308286

Jiangcheng Bus Station(江城客运站)
Add: Jiangcheng County, Puer City, Yunnan Province(云南省普洱市江城)
Tel: (0879)3722484

Simao Bus Station(思茅汽车客运站)
Add: Wuyi Road, Puer City, Yunnan Province(云南省普洱市五一路)
Tel: (0879)2122312

Puer Long-distance Bus Schedule

Puer Bus Station

Jiangcheng Bus Station

Transportation in Yunnan:

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jianshui Railway Station建水站

Jianshui Railway Station, also known as Jianshui North Railway Station, is located in Jianshui County, Yunnan Province, China. It is a major railway station on the Nanning-Kunming Railway, serving passengers and cargo. This page provides information on the location, train schedule, and train timetable for Jianshui Railway Station.

Location

Jianshui Railway Station is located in Jianshui County, Yunnan Province, China. It is situated on the Nanning-Kunming Railway, which runs between Nanning and Kunming. The station is about 10 kilometers away from the city center and is accessible by bus or taxi.

Train Schedule

The train schedule for Jianshui Railway Station is constantly updated, so it is recommended to check the latest information on the official website or at the station. However, as of the time of writing, the following trains are scheduled to depart from Jianshui Railway Station:

Train Timetable

The train timetable for Jianshui Railway Station is available on the official website or at the station. The following is a sample of the train timetable for Jianshui Railway Station:

Kunming to Jianshui Railway Station Trains Schedule

The following trains are scheduled to depart from Kunming Railway Station to Jianshui Railway Station:

Note: The above information is subject to change without notice. It is recommended to check the latest information on the official website or at the station before traveling.

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