Lijiang Clay Pot Chicken is a local specialty that combines the flavors of fresh ingredients with traditional cooking methods. The dish is known for its tender, juicy chicken, rich broth, and the unique aroma imparted by the clay pot. It often includes a variety of ingredients such as local mushrooms, potatoes, and other vegetables, which add layers of flavor and texture to the dish.
Cooking Method
Ingredients
Main Ingredient: Free-range chicken (土鸡)
Seasonings and Accompaniments: Ginger, garlic, chili peppers, salt, soy sauce, cooking wine, and other local herbs.
Steps
Preparation: Clean the chicken and cut it into bite-sized pieces. Prepare the ginger, garlic, and chili peppers.
Sauté: Heat oil in a clay pot or wok, add ginger, garlic, and chili peppers, and stir-fry until fragrant.
Cooking the Chicken: Add the chicken pieces and stir-fry until they are slightly browned. Pour in cooking wine and water to cover the chicken.
Seasoning: Add salt, soy sauce, and other seasonings. Simmer the chicken until it is tender and the flavors are well combined.
Final Touches: Add vegetables like potatoes or mushrooms if desired, and continue to cook until they are soft and the broth is rich.
Where to Try
If you want to taste authentic Lijiang Clay Pot Chicken, here are some recommended places:
Yuquan Clay Pot Chicken (玉泉地道土锅鸡): Located on Minzhu Road, this restaurant is famous for its authentic taste and is a favorite among locals.
Ninglang Fire Pit Clay Pot Chicken (宁蒗火塘土锅鸡): Situated in the ancient town, this place offers a traditional experience with a cozy atmosphere.
Lijiang Clay Pot Chicken is not just a dish; it’s a culinary experience that captures the essence of Lijiang’s local flavors and traditions. Whether you’re a local or a visitor, it’s a must-try when in Lijiang.
Unique Production Process
To make Lijiang Blown Liver, the first step is to select fresh pig liver, with the most vibrant color indicating the best quality. Traditionally, a wheat straw or a bicycle pump is precisely inserted into the liver’s windpipe. While the liver is still warm, air is gently blown into it, and the liver is simultaneously patted to ensure even expansion to its maximum extent. This process requires a high level of skill and control; any misstep or excessive force can cause the liver to burst and leak air. Once the liver is fully inflated, the blowing tube is carefully removed.
Next comes the crucial marinating stage. Baijiu (a type of Chinese liquor), freshly ground chili powder, local natural scallions, Hongqiao Dongshan red Sichuan pepper powder, aged vinegar from a local traditional vinegar factory, and salt are mixed in specific proportions to create a special seasoning. Part of the seasoning is mixed with liquor and slowly poured into the liver through the bile duct, while the rest is evenly applied to the surface of the liver to ensure thorough flavoring. To ensure good ventilation, pine cones, bamboo slices, or corn cobs are used to prop open the liver lobes. The liver is then hung in a cool, well-ventilated place. Typically, the marination is done during the coldest “Sanjiu” period of the year. After about twenty days, when the moisture has gradually evaporated and the color has darkened, the blown liver is ready. Another method involves inflating the liver with a blowing tube immediately after it is freshened, then pouring a mixture of baijiu, Sichuan peppercorns, and salt into the inflated liver through the bile duct, and evenly applying salt, pepper powder, star anise, and liquor on the outside. The liver is then placed in a basin and marinated for about ten days before being taken out to dry.
Unique Texture and Flavor
The texture and flavor of Lijiang Blown Liver are extremely unique. It discards the unpleasant smell commonly associated with ordinary pig liver and becomes refreshingly palatable. After marination and drying, the cholesterol in the liver fully evaporates, and the structure contracts into fibrous air pockets, resulting in a wonderful change in texture. When eaten, the blown liver is usually washed, boiled whole, and then sliced thinly after cooling. The common way to enjoy it is in a cold salad, mixed with cilantro, sesame oil (or refined vegetable oil), soy sauce, vinegar, scallion, and ginger. The taste is tender and juicy, with the spiciness, alcohol aroma, and the fragrance of various seasonings interwoven to create a unique and delightful flavor that lingers in the mouth. It is an excellent cold dish and a favorite appetizer for locals. Additionally, when cooked using methods such as frying, the blown liver becomes crispy and chewy, presenting a different kind of flavor.
Rich Cultural and Folklore Significance
Blown liver holds great significance in the cultural customs of Lijiang. For the Naxi people, it is a traditional dish served during Spring Festival banquets. During the pig-slaughtering season, every household carefully prepares blown liver and specifically saves it for the Spring Festival to entertain distinguished guests. For the local people, blown liver has transcended the category of food. It carries deep homesickness and traditional customs, serving as an emotional bond for people’s attachment to their hometown. It fully demonstrates the unique charm of the local people’s wisdom in creating food and passing down culinary culture.
Nutritional Value
In terms of nutritional value, pig liver is rich in protein and animal iron, making it an excellent nutritional food for improving the health of children with nutritional anemia. It also contains a large amount of Vitamin A, which is very beneficial for the bone development of young children and promotes the repair of the epidermal tissue.
Where to Try
If you are in Lijiang and eager to taste authentic blown liver, consider visiting local specialty restaurants or snack shops. These places not only offer authentic Naxi cuisine but also immerse you in a rich cultural atmosphere, allowing you to fully experience the unique charm of Lijiang Blown Liver.
Origin and Background
Lijiang Black Goat Hot Pot (丽江黑山羊火锅) originates from Lijiang (丽江), Yunnan Province (云南省), and is a specialty of the region. Most Black Goat Hot Pot restaurants are concentrated near Jinkai Square (金凯广场) in Lijiang. The black goats used are specially processed, raised at an altitude of around 2,500 meters, where they develop tender and flavorful meat with a balanced ratio of lean and fat.
Lijiang’s environment, with an average altitude of over 2,000 meters and mountainous terrain, nurtures rich grasslands due to abundant rainfall and ample sunlight in summer. The steep mountains and natural, unpolluted environment of Lijiang suit the adaptation of Black Goats, which are a prized breed selected and bred by the Naxi people (纳西族) since ancient times. Known for their high protein, nutritious, and delicious meat, Black Goats are cherished by the local Naxi people.
During Lijiang’s vibrant Torch Festival (火把节), celebrated enthusiastically by many ethnic groups, enjoying a hearty serving of Black Goat meat is considered a highlight. However, historically, there was a taboo against eating goat meat, reflecting a special cultural sentiment towards it.
Introduction to Black Goat Hot Pot
Hot Pot Introduction (火锅介绍)
Amidst the beauty of Lijiang’s mountains and waters, one of the most delicious local dishes is undoubtedly the series of Black Goat Hot Pots. The naturally tender and fresh meat fills the streets and alleys of Lijiang with its savory aroma. Visitors to Lijiang never fail to praise the distinctive flavor of Black Goat, making it another standout feature of the city.
Black Goats are ubiquitous in Lijiang’s streets and alleys, particularly famous for their hot pot dishes. The goats, raised at altitudes around 2,500 meters, have meat known for its tenderness and balanced texture, free from any gaminess. Enjoying a steaming hot pot of Black Goat in the slightly elevated altitude of Yunnan not only boosts energy and warms the body but also enhances immunity, helping to combat the challenges of high-altitude environments.
A visit to Lijiang without tasting Black Goat Hot Pot would be missing out on a significant culinary experience amidst such breathtaking scenery. Imagine sitting on a second-floor balcony in the ancient city, leaning against the railing with the best company, facing a bubbling hot pot accompanied by various vegetables and mushrooms—it’s an experience that truly calls for appreciation.
Cooking Methods (烹饪方法)
There are three main cooking methods for Lijiang Black Goat:
Fresh Goat Meat with Radish (鲜羊肉配萝卜): Fresh goat meat is chopped into chunks and cooked directly in a pot, paired with radishes to absorb some of the gaminess and grease, resulting in tender and flavorful meat.
Braised Goat Meat (红烧羊肉): Fresh goat meat is braised with spices such as grass fruit (草果), star anise (八角), and fennel (小茴香), which eliminate the gaminess and enrich the taste.
Hot Pot (火锅): This is a popular method in Lijiang, where the goat bones are stewed to make the broth, seasoned, and served with dipping sauces. Most restaurants follow this approach, adjusting flavors with their unique techniques. A particularly outstanding method is using fish aroma to balance the gaminess of the goat meat, known as the “Fish Goat Fresh” (鱼羊鲜), earning widespread acclaim at places like Puji Black Goat (普济黑山羊) and Lijiang Fish Goat Fresh (丽江鱼羊鲜).
Hot Pot Locations (火锅地点)
Lijiang Black Goat Hot Pot restaurants are scattered throughout the streets and alleys of Lijiang, with a significant concentration in “Black Goat Street” (黑山羊街) on Jinkai Street (金凯街), bustling with activity especially in the evenings. Notable establishments include:
Yipin Yang (一品羊)
Ashou (阿寿)
Puji (普济)
Ayidan (艾迪安)
Alaqiu (阿拉秋)
Yuanzhi (缘至)
Each offers unique characteristics and successful culinary experiences. “Puji Black Goat Restaurant” (普济黑山羊餐厅) is particularly confident in its flavors and service, evident from the numerous customer testimonials plastered on its walls, making it a must-visit for tourists. In the ancient city, smaller establishments are also present but tend to be pricier, offering a quaint environment with relaxed music—perfect for a leisurely hot pot experience, featuring places like “Naxi Black Goat” (纳西黑山羊) and “Moonlight Bar” (月光酒吧).
Hot Pot Ingredients (火锅食材)
While goat meat is the centerpiece of the hot pot, the accompanying ingredients add an extra layer of flavor. Popular choices among customers include:
Wild Mushrooms: Such as matsutake (松茸), porcini (牛肝菌), and agaric (鸡枞).
Aquatic Herbs: Like yanghua (洋花), a flexible water grass.
Tonghao Vegetables (茼蒿): Known for their unique taste and perfect match with goat meat.
Wild Yam (野生山药): A favored vegetable among locals.
Red-Skinned Potatoes (红皮土豆): Known as “Red Apricot Out of the Wall” (红杏出墙).
Naxi Barbecue in Lijiang (丽江纳西烤肉), also known as Naxi-style barbecue, reflects the culinary traditions of the Naxi ethnic group (纳西族), indigenous to the region. This barbecue style is distinctive for its use of local ingredients and traditional cooking methods, offering a unique dining experience that highlights local flavors and culture.
Culinary Heritage
The Naxi people, who inhabit the mountainous terrain around Lijiang (丽江), have developed their own culinary heritage influenced by their environment and cultural practices. Naxi Barbecue typically features a variety of meats, including pork, chicken, and occasionally goat, seasoned with local spices and grilled over open flames or charcoal. The grilling process infuses the meats with smoky flavors while retaining their tenderness and juiciness.
Diverse Ingredients
In addition to meats, Naxi Barbecue often includes grilled vegetables, mushrooms, and sometimes local specialties like yak meat (牦牛肉) or cheese. These dishes are enjoyed with dipping sauces or condiments that complement the smoky, savory flavors of the grilled meats.
Dining Ambiance
The ambiance of Naxi Barbecue restaurants in Lijiang varies from casual street-side stalls to more upscale dining venues, each offering a glimpse into Naxi culture through its culinary offerings. Visitors to Lijiang can savor Naxi Barbecue as a delicious and culturally enriching dining experience, immersing themselves in the flavors and traditions of this vibrant ethnic group.
Introduction to “Dieshui” (迭水简介)
“Dieshui” (迭水), a complete feast of the Naxi people (纳西族), is named so because it uses three sets of differently sized tableware: six large bowls, six small bowls, and six plates, totaling eighteen dishes. Therefore, it is also known as “San Die Shui” (三迭水). When hosting esteemed guests, the highest etiquette among the Naxi people is “San Die Shui.”
Structure and Courses
First Stage: Desserts
The first stage primarily consists of desserts such as rice cakes, preserved fruits, dried fruits, and fresh seasonal fruits. This stage includes 13 plates, symbolizing the 13 peaks of Yulong Snow Mountain (玉龙雪山), a welcoming gesture. The menu features:
Four dried fruits
Four preserved fruits
Five desserts (served with tea water, also known as snow tea)
The ingredients remain unchanged, though the selection can vary with the seasons.
Menu:
Naxi-style cold appetizers (纳西式冷盘)
Lijiang ham (丽江火腿)
Pan-fried black rice noodles (煎黑米线)
Jade water duck eggs (玉水鸭蛋)
Board-grilled pork (板烤猪肉)
Gaole leek (高山韭菜)
Sesame blown liver (芝麻吹肝)
Flavored bacon (风味腌肉)
Temple boat dragon claws (寺庙龙爪)
Full pear diced meat (整梨丁肉)
Naxi milk fan (纳西奶酪)
Spicy fried chili with dragon earth ginseng (辣炒龙地人参)
Second Stage: Cold Dishes
The second stage includes cold dishes, featuring Lijiang specialties like blown liver, cold rice noodles, ham, and dried tofu. This stage includes 13 bowls.
Menu:
White yun bean cake (白云豆糕)
Braised palm (红烧掌)
Lily circle (百合圈)
Stewed chicken with fungus (菌炖鸡)
Salad (沙拉)
Larval carp (鱼籽鲤)
Yun leg old dragon skin (云腿老龙皮)
White cloud tip (白云尖)
Chrysanthemum ringing (菊花响)
Yun leg fans (云腿扇)
Fried sesame (炸芝麻)
Naxi sacrificial offering (纳西祭品)
Stir-fried three Ding (炒三丁)
Third Stage: Cooked Dishes
The third stage focuses on cooked dishes, mainly steamed dishes that vary depending on seasonal ingredients. This stage includes 13 dishes, centered around a hot pot.
Menu:
Big red meat (大红肉)
Grilled fish (烤鱼)
Butter tea (甜咸酥油茶)
Copper gong pot steamed rice (铜锅蒸饭)
Steamed noodles (蒸面)
Lichun hot pot (立春火锅): Divided into eight layers from the bottom up, respectively:
Pork ribs (猪肋排)
Taro (芋头)
Galangal (高良姜)
Tofu (豆腐)
Leek roots (韭菜根)
Noodles (面条)
Vermicelli (粉丝)
Greens (青菜) (served with a spicy dipping sauce)
Historical Background
San Die Shui originated in the late Ming Dynasty (明末), flourished during the Qing Dynasty (清代), and matured and developed to a higher level from the mid-Qing Dynasty to the Republic of China era (民国时期). It is said that during festivals and celebrations, prominent officials, wealthy merchants, and local gentry would invite renowned chefs to be the main cooks.
San Die Shui is a complete feast that showcases the rich culinary traditions of the Naxi people. It is a dining experience that combines the flavors of the mountains and seas, local Naxi specialties, and unique snacks, making it a truly unforgettable culinary journey.
Unique Ingredients and Varieties
Unlike normal sausage, the stuffing for Lijiang Rice Sausage is mainly rice or glutinous rice. Besides eggs and pig blood, it is added with assorted spices. Therefore, there are two major kinds of rice sausage that are named in the Naxi tongue as “Hei Ma Bu (Black Rice Sausage 黑麻补)” and “Bai Ma Bu (White Rice Sausage 白麻补)” respectively.
Preparation and Traditional Uses
Rice Sausage can be prepared in many ways, such as frying and steaming. Each year, people in the Lijiang area have the tradition of butchering pigs for the celebration of the coming New Year Festival. Rice sausage is specially made for dishes served on festivals or as gifts for friends in the coming days. Making and having rice sausage is a traditional custom for the Naxi people, especially during the Spring Festival. At that time, almost every family will make rice sausages. The rice sausages are cut into slices and deep-fried or steamed before being served.
Naxi Grilled Fish (纳西烤鱼) in Lijiang is a beloved local specialty that reflects the culinary traditions of the Naxi ethnic group. Here’s an overview of this delicious dish:
Overview:
Cultural Significance: Naxi Grilled Fish is not just a dish but a cultural experience in Lijiang, showcasing the Naxi people’s culinary heritage and their connection to local ingredients.
Ingredients: The dish typically features fresh fish sourced from local rivers, often trout or carp. The fish is marinated in a blend of local spices and seasonings, which may include chili peppers, garlic, ginger, and various herbs that impart a distinct flavor.
Cooking Technique: The fish is traditionally grilled over charcoal or wood fire, which gives it a smoky aroma and enhances its natural flavors. The grilling process is meticulous, aiming to achieve a tender texture while ensuring the fish is thoroughly cooked.
Dining Experience:
Social Tradition: Enjoying Naxi Grilled Fish is a social affair, often shared among family and friends. It’s common to gather around a communal table or in a local restaurant that specializes in this dish, creating a lively and interactive dining atmosphere.
Accompaniments: The grilled fish is typically served with a variety of side dishes such as steamed rice, local vegetables, and pickled vegetables. Some places may offer special sauces or dips to complement the dish.
Where to Try:
Local Restaurants: Visit restaurants in Lijiang that specialize in Naxi cuisine or local delicacies. These establishments often prepare Naxi Grilled Fish using traditional recipes passed down through generations.
Street Food Stalls: During festivals or in bustling market areas like Lijiang Old Town, you can find street vendors grilling fish on skewers, offering a more casual but equally authentic experience.
Cultural Context:
Naxi Culinary Heritage: The preparation and enjoyment of Naxi Grilled Fish reflect the Naxi people’s reverence for nature and their deep-rooted culinary traditions. It’s not just a meal but a way to connect with local culture and history.
Naxi Grilled Fish in Lijiang is a must-try for visitors looking to explore the rich flavors and cultural significance of Naxi cuisine while immersing themselves in the vibrant atmosphere of this historical city in Yunnan.
Hotel Overview
Anantara Xishuangbanna Resort （安纳塔拉度假酒店）is a five-star luxury resort hotel located in Menglun Town, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is situated near the Xishuangbanna Tropical Botanical Garden of the Chinese Academy of Sciences. The hotel is nestled along the Luosuo River and is surrounded by tropical landscapes, offering a rich array of leisure facilities and an elegant accommodation environment.
Opening Date
The hotel opened in February 2013.
Rooms and Facilities
Guest Rooms: The hotel features 103 guest rooms and pool villas, including deluxe rooms, garden view rooms, river view rooms, and various pool villas. The deluxe rooms range from 72 to 118 square meters and come with private balconies or terraces, decorated in modern tropical style.
Pool Villas: The villas range from 110 to 670 square meters and are equipped with private pools and pavilions, providing ultimate privacy and tranquility.
Leisure Facilities: The hotel offers an infinity pool, an outdoor heated riverside spa pool, a fitness center, tennis courts, a children’s activity center, and a library.
Dining Options: The hotel houses multiple restaurants serving authentic Dai cuisine, Southeast Asian dishes, Italian cuisine, and Western buffets.
Spa and Wellness: The Anantara Spa provides essential oil and Pu’er tea oil treatments to help guests relax and rejuvenate.
Address
Menglun Town, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province (云南省西双版纳傣族自治州勐腊县勐仑镇), Postal Code 666303.
Nearby Attractions
Xishuangbanna Tropical Botanical Garden (approximately 2.2 kilometers from the hotel).
Over 20 4A-level scenic spots including Wild Elephant Valley, Manfeilong Pagoda, Ganlanba, and Jino Mountain.
Transportation
Airport: Approximately 70 kilometers from Xishuangbanna Gasa International Airport (西双版纳嘎洒国际机场), with a drive time of about 1 hour.
Train Station: About a 1-hour drive from Xishuangbanna Railway Station (西双版纳高铁站).
Self-Drive: Free parking is available at the hotel.
Operating Hours
Check-in Time: After 15:00.
Check-out Time: Before 12:00.
Breakfast Time: 07:00-10:30.
Booking Methods
Online Booking: Available through the hotel’s official website, Booking.com, Trip.com, and other online platforms.
Phone Booking: The hotel’s reservation phone number is 15812062722.
Anantara Xishuangbanna Resort, with its prime location, luxurious accommodation, and extensive leisure experiences, is an ideal choice for exploring the tropical charm of Xishuangbanna.
Why is Shudu Lake So Special?
Shudu Lake is one of the biggest lakes in Shangri-La City. Also, it is a well-known pasture with vast and lush meadows and abundant water in Shangrila. The famous fish in this lake “Shudu Schizothorax” are golden and have a crack on their abdomen. Around the lake, there are dense forests of fir spruce and birch. These are filled with wild animals such as musk deer, bears, leopards, golden cats, and pheasants etc.
Where is Shudu Lake – Location
Shudu Lake is a plateau lake in Shangri-La City, Yunnan Province, southwest of China. Located to northeast of Shangri-la, it is 43 km from the city. The lake is located in Pudacuo National Park and has a total area of about 1.1 square kilometers, with an elevation of 3705 m.
What “Shudu” Means?
“Shu” means cheese in Tibet, and “Du” means stone. Legend has it that an ancient monk came here and the herdsmen offered him cheese. He saw that the cheese in the Dogang lake pasture was as strong as stone, and he was so happy that he prayed: “may the cheese here be as strong as stone forever”, from which he got his name.
How to Get There
By Bus: At Shangri-La Bus Station, there are buses running to Pudacuo National Park at 08:00, 08:30, 09:30 and 10:00. And the return time is 14:00, 14:30, 15:00 and 16:30.
By Minivan Rental: Tourists can hire minivan to Pudacuo National Park at the square in Dukezong Old Town.
By Taxi: It takes 40 minutes from Shangri-la County; a single trip costs CNY 80 and a round-trip costs CNY 150.
Main Attractions
Crystal Water of Shudu Lake
Shudu Lake is one of the biggest lakes in Shangri-La County. The lake water is so clear that you can see the fish swimming around. One special fish in the lake is called Shudu Schizothorax for the crack line strangely running across its stomach. The fish is delicate and delicious. The lake is also home to a large number of wild ducks, water gourds, yellow ducks and other birds.
Mountains and Trees around Shudu Lake
Shudu Lake is surrounded by lush green mountains, which are sheltered from the sky by the primeval forests. The birch forests on the east of the lake are golden in autumn. The spruce and fur in the mountains are tall and stout, straight into the sky, whose dense and green crown can provide shelter from storms and rain. There are many rare birds and animals in the forest, such as musk deer, bear, leopard, golden cat, hairy deer, Tibetan horse and chicken.
Pasture around Shudu Lake
The pasture around Shudu Lake is well-known with its vast and lush meadows and abundant water. In every late spring and early summer, herds of cattle and sheep wander around the lake and sheds are scattered. Facing clear water and back to the green mountains, one can deeply experience the relaxed and simple life of local highland people.
Recommended Visiting Route
There are two routes to explore Shudu Lake. One is by 1-hour plank road hiking for 3.3 km. Hiking is the best way to appreciate the lake scenery. The other is by boat for extra CNY 50, taking only 10-15 minutes. It can save you time and energy at the same time by boat cruise.
Best Time to Go
Pudacuo is suitable for traveling all the year around. Different season has different scenery. In spring and summer, countless flowers bloom, and clusters of azalea light up the entire lake. The ground was covered with a variety of wild flowers that looked like stars. In autumn, your eyes are filled with forest of golden birch trees. Misty and invisible mist rises from the lake on a winter morning because of the temperature difference, creating the conditions for making a beautiful landscape film.
Bitahai Lake is another plateau lake in Shangri-La County, Yunnan Province, southwest of China. The lake is located in Pudacuo National Park and has a total area of about 1.4 square kilometers, with an elevation of 3539 m. It is regarded as a pearl of the Plateau, the most charming view is the tower-like hill and this clear, peaceful water.
Militang Pasture
Militang Pasture lies between Shudu lake and Bita lake. It is 4,500 meters long from north to south, 500 meters wide from east to west, and 3,700 meters above sea level. Militang refers to a long, slender, eye-shaped meadows named for a narrow Buddha eye. Meadows, wetlands, curving streams, leisurely cattle and sheep, all these make people relaxed and happy. One amazing spectacle is the beautiful meadows, which bloom until September, and it’s the most fascinating view of Pudacuo National Park.
Useful Travel Tips
►Make a detour to Sangcuoka Tourist Service Center for meals is available during the sigheseeing bus ride, please tell the driver in advance.
►To avoid high altitude sickness, please avoid strong activities or prepare two bottle of oxygen before visiting.
►Temperature in Shudu Lake is lower than that in Shangri-La city and weather changes a lot, so bring some warm clothes whenever you visit.
► Charge your camera before visiting due to the stunning scenery will make your camera busy.
Located inJianshui Ancient Town, Jianshui Zhu Family Garden is a set of large-scale residential buildings of Qing Dynasty with the reputation as “Grand View Garden at Southwest Border of China”. Located at the middle part of Jianxin Street in Jianshui Ancient Town, Jianshui County, the garden was built by Zhu Weiqin and his brother during the late Qing Dynasty. The garden covers an area of more then 20,000 square meters with over residential area over 50,000 square meters. The main buildings here have a “three vertical and four horizontal” layout which is the typical Jianshui style. There are about 42 small or large courtyards and 214 rooms. The whole building has steep ridge eaves, painted beams and intricate painted ceiling, exquisite and elegant. The layout of halls and courtyards is very reasonable with rich and countless changes which like a maze.
Now, Zhu Family Garden is a attraction combining with accommodation, sightseeing and amusement and becoming a high level tourist attraction.
When it is built
In 1903, the miners uprising broke out in south of Yunnan. It may have benefit relationship with Zhu family and Qing Government sent soldiers here. Zhu Family had to run and hide. They run to Japan, and came back to Jianshui 5 years later, then built the garden.
Layout of Zhu Family Garden
Zhu Family Garden sits facing north, with a hanging flower door at the entrance. The 10 stilted buildings at the left connect with the buildings behind them. They used to be counting houses and supply shop facades. And the also Zhu Tai Hen (Head Firm) for Zhu Family to do import and export trade including: tin, cloth, salt, affion. At right part, the front is a family ancestral temple, and adytum cortile garth is behind it. In front of the ancestral temple, there is a poor, with stage, and pavilion.
The right front of the whole buildings is a flower hall in standard width. The buildings at left and right of the hall is the embroider buildings for ladies. In front of the Flower Hall, there is a garden. A flower wall separates the garden in to east and west garden naturally. There is also a lotus pool. The brushed, plant nursery and flower nursery scatter in between, forming a typical and local south private park.
Zhu Family Garden’s layout is very rich in layers which are flexible, quiet and beautiful.
Art Scenic
Zhu Family Garden is the precious historical and cultural heritage of architecture in Jianshui. It is the well combination of Han and ethnic groups’ architectural arts. The caving and painting had adopted the context and techniques of ethnic groups which has unique features.
To be harmony with local natural environment, the main plants in the garden are bamboo and flowers. There is also a lotus pool and rice field. The beds, tables, chairs and stools here are made from purple wood with sculptures in Qing Dynasty style. Zhu Family’s Garden
Shuanglang to Shaxi Transportation
Variety of Barbecue Dishes in Xishuangbanna
Local barbecue, also known as “chuan chuan” (串串), is characterized by skewers that are both fragrant and spicy, offering a rich variety of grilled items. From grilled chicken, beef skewers, fatty intestines, fish, shrimp, leeks, potatoes, eggplants, to tofu, there’s something for everyone. The tilapia (罗非鱼), about the size of a palm, is particularly sweet; the dishes that are grilled at high temperatures with oil are also must-try items. Each place may use similar ingredients, yet the distinctive flavors of the fried rice noodles (炒米干) set them apart. Barbecue in Xishuangbanna not only features fresh ingredients but also a rich variety.
While enjoying your meal, you can also indulge in teppanyaki (铁板烧), where diners sit around charcoal fires and grill ingredients until they are about 80% cooked, then wrap them in aluminum foil to keep warm. With options like pork belly, fresh beef, and chicken, it’s a feast that pairs perfectly with sweet and savory sauces. Different grilled items are often complemented by various dipping sauces, making this style of barbecue a beloved local taste.
Here are some recommended barbecue dishes to try:
Lemon Grilled Fish (柠檬烤鱼)
Grilled Chicken (烤鸡)
Grilled Tofu (烤豆腐)
Wrapped Grilled Pork (包烧肉)
Wrapped Grilled Pig Brain (包烧猪脑)
Wrapped Grilled Wild Vegetables (包烧野菜)
You can also try pig skin eggplant (猪皮茄子), oil-seared stinky beef skin (油呛臭牛皮), heart tubes (心管), and tripe (毛肚), all of which are aromatic with robust seasonings that will whet your appetite. To balance the heat of the barbecue, those who can handle a bit of bitterness might enjoy local dishes that cool the body, such as sea boat (海船), small bitter fruit (小苦果), bitter cold dishes (苦凉菜), and water coriander (水香菜).
Recommended Local Barbecue Spots:
Oil Town Barbecue City (油乡烧烤城)
Hailong Company (海龙公司)
Green Island Parking Lot (绿之洲停车场)
Next to Dalian Hotel (大连酒店旁)
Next to Dragon Boat Square (龙舟广场旁)
Barbecue Cooking Methods
Dai-style barbecue is one of Yunnan Province’s (云南省) specialty dishes, which can be categorized into three different cooking methods: “bing” (并), “bing wo” (并窝), and “bing ya” (并雅). Each method produces foods that differ in color, aroma, and flavor. The meat is fragrant without being tough, rich in seasoning, and appealing in both color and taste.
Characteristics
Appearance: Dai-style barbecue has a glossy yellowish appearance, with vibrant green ingredients interspersed with red.
Flavor and Texture: The barbecue is flavorful without being overly chewy; the meat is tender and juicy, with a strong taste from the seasonings, showcasing an impressive color and aroma.
Nutritional Content: Dai-style barbecue is rich in protein and other nutrients.
Core Ingredients (核心材料)
The core ingredients for Dai-style barbecue include enoki mushrooms (金针菇), pork (猪肉), and fish (鱼肉).
Cooking Techniques (制作技艺)
“Bing” (并): This method involves grilling without any additional ingredients, using only soy sauce (酱油), salt (食盐), Sichuan pepper oil (花椒油), star anise powder (八角粉), and lard (猪油) as seasonings. It is suitable for grilling fish, chicken, duck, and various meats.
“Bing Wo” (并窝): This method requires more ingredients to be added within the main ingredient, which are then wrapped and grilled. This allows the grilled food to absorb the flavors of the added ingredients fully.
“Bing Ya” (并雅): This method employs banana leaves (芭蕉叶) or wood leaves (木叶) to wrap the food during grilling, allowing the aroma to penetrate the food without escaping. It is suitable for grilling animal brains, small fish, small shrimp, and wild vegetables.
Core Production Area
Xishuangbanna Dai Autonomous Prefecture (西双版纳傣族自治州) in Jinghong City (景洪市), Yunnan Province (云南省).
Availability
Available year-round (全年皆有).
Practical Guide
Eating Method: Ready to eat after cooking.
Storage Method: Refrigerate; it is recommended to eat freshly grilled items.
Specialty Pairings of Dai-style Barbecue
Dai barbecue combines both grilling (烤) and wrapping (包烧) methods. Wrapping refers to the practice of using banana leaves or myrtle leaves (柊叶) to encase the ingredients before placing them on the grill. The grilling method involves placing ingredients directly over charcoal. Dai-style charcoal grilling is similar to most grilled dishes, but it transforms into Dai-style barbecue when paired with the unique aromatic lemongrass (香茅草).
Tools for Making Wrapped Grilled Dishes
The wrapping utilizes the most natural green plant leaves, commonly banana leaves or myrtle leaves, to enclose the ingredients before grilling. This method retains moisture and nutrients within the ingredients, producing a pure flavor that pairs excellently with unique Dai-style sauces.
Signature Dishes of Dai-style Barbecue
Lemongrass Grilled Fish (香茅草烤鱼) is one of the signature dishes, embodying the principle of “eating fish by the riverside” (靠山吃山,靠河吃鱼). In barbecue culture, the Dai’s lemongrass grilled fish offers a distinctive flavor that leaves a lasting impression, making it one of the most recognized dishes in Dai cuisine.
Recommended BBQ Places in Jinghong City, Xishuangbanna
1. Lao Wei BBQ (老味烧烤)
Address: Enter the alley next to the Fudian Bank in Xishuang 12 City (西双十二城富滇银行旁巷子里进去) Must-try: Spicy Pork Intestines (呛心管), Fried Rice Noodles (炒米干), Grilled Sausage (烤粉肠)
This restaurant has moved several times, but it has always maintained a loyal following. The Spicy Pork Intestines is truly considered the pinnacle of oily and spicy dishes.
2. Liu Yan BBQ (刘燕烧烤)
Address: Opposite Huaneng Lancang Company near Dalian Hotel on Mengzhe Road (勐遮路大连酒店附近华能澜沧公司对面) Must-try: Passion Fruit Stewed Fish (西番莲煮鱼), Spicy Bone Marrow (呛骨髓), Spicy Water Spinach (呛空心菜), Spicy Chicken Skewers (香辣胸标)
The Passion Fruit Stewed Fish served with rice noodles is absolutely delicious. I can visit this place twice a week just for this dish, while their skewers are generally average.
3. Xiao Ma’s Grilled Bullfrog (小马家烤牛蛙)
Address: Opposite Youxiang Kindergarten on Yiwu Road No. 4 (易武路4号油乡幼儿园正对面) Must-try: Grilled Tilapia with Sauce (酱烤罗非鱼), Grilled Chicken Skewers (酱烤胸标), Grilled Bullfrog (烤牛蛙), Wrapped Grilled Chicken Tendons (包烧鸡脚筋)
Their signature dish is the Grilled Tilapia with Sauce. The wrapped chicken tendons are a big highlight of Xishuangbanna, where the aroma of banana leaves enhances the flavor of the ingredients.
4. Guo Xi Li BBQ (果喜哩烧烤)
Address: 390 Jiangbei Mandou on Xuàn Wèi Avenue (宣慰大道江北曼斗390号江畔) Recommended: Mango Clams (芒果花甲), Spicy Baby Squid (呛墨鱼仔), Bitter Gourd (苦果)
The restaurant is located by the riverside, providing a pleasant dining experience. The clams are exceptional, while the bitter gourd and chopped raw fish are authentic Dai flavors—non-locals should approach with caution.
5. Alan Grilled Fish (阿兰烤鱼)
Address: Inside Hailong Company on Airport Road (机场路海龙公司内) Must-try: Grilled Fish with Lemon (柠檬烤鱼), Tofu (豆腐), Small Cucumber (小瓜)
The grilled fish paired with lemon dipping sauce is incredibly fresh and sweet. I can devour five fish by myself! Whenever I return to any city, my first priority is to eat fish, while I find the other dishes fairly average.
6. Meng Yang Lao Nai BBQ (勐养老奶烧烤)
Address: Opposite Huaneng Lancang Company near Dalian Hotel on Mengzhe Road (勐遮路大连酒店附近华能澜沧公司对面) Must-try: Grilled Milk Residue (烤奶渣)
This place has a great reputation for quality skewers, and their grilled milk residue is my favorite. The owner is from Meng Yang and has successfully brought this popular dish to Jinghong.
7. Grandma’s BBQ (老奶奶烧烤)
Address: Enter the alley near the Police Station No. 1 (jiao 警一大队巷子里进去) Must-try: Chicken Feet (鸡pi股), Chicken Gizzards (鸡胗), Chicken Wings (鸡爪), Milk Residue (奶渣)
A hidden gem without a sign, located at the entrance of a construction company. Their barbecue ingredients are fresh, and simple seasoning with charcoal grilling makes the food delicious—often, the best-tasting foods are the simplest.
8. Ma Zha BBQ (玛扎烧烤)
Address: Opposite the Agricultural Bureau Accommodation Area on Mengla Road No. 33 (勐腊路33号农业局住宿区傣乡水城对面) Must-try: Mustard Shrimp (芥末虾), Spicy Cold Noodles (干巴炒凉粉), Cold Rice Noodles (凉拌米线), Stir-Fried Ferns with Cherry Tomatoes (小番茄炒蕨菜)
Opinions on this restaurant vary, but I personally love their cold rice noodles. The aroma of the spicy sauce combined with oyster sauce is an unbeatable combination. A friend is willing to fly over just for this dish!
9. Lao Nai BBQ (老奶烧烤)
Address: Enter the alley next to Xinzhi Book City in Daxing Times Square (新知图书城大兴时代广场店旁边的巷子进去) Must-try: Chicken Skewers (胸标), Milk Residue (奶渣), Beef Tendons (牛筋)
Their skewers are truly flavorful, and I find myself wanting to go back frequently. I can eat 30 skewers of beef tendons by myself, paired with a cold beer—it’s just too enjoyable!
10. Grilled Fish Tribe – Sa Pie Dai (烤鱼部落 撒撇傣)
Address: Youxiang Hotel Food City (油乡宾馆美食城) Must-try: Sashimi (生鱼片), Sa Pie Rice Noodles (撒撇米线), Large Shrimp (大虾)
Both restaurants are located within the Youxiang Food City, our favorite late-night BBQ spot. Both offer delicious food, and after 9 PM, the place is packed—showing that the nightlife in Xishuangbanna is among the best in the country.
Lijiang Clay Pot Chicken is a local specialty that combines the flavors of fresh ingredients with traditional cooking methods. The dish is known for its tender, juicy chicken, rich...
Unique Production Process To make Lijiang Blown Liver, the first step is to select fresh pig liver, with the most vibrant color indicating the best quality. Traditionally, a wheat...
Origin and Background Lijiang Black Goat Hot Pot (丽江黑山羊火锅) originates from Lijiang (丽江), Yunnan Province (云南省), and is a specialty of the region. Most Black Goat Hot Pot restaurants...
Naxi Barbecue in Lijiang (丽江纳西烤肉), also known as Naxi-style barbecue, reflects the culinary traditions of the Naxi ethnic group (纳西族), indigenous to the region. This barbecue style is distinctive...
Introduction to “Dieshui” (迭水简介) “Dieshui” (迭水), a complete feast of the Naxi people (纳西族), is named so because it uses three sets of differently sized tableware: six large bowls,...
Unique Ingredients and Varieties Unlike normal sausage, the stuffing for Lijiang Rice Sausage is mainly rice or glutinous rice. Besides eggs and pig blood, it is added with assorted...
Naxi Grilled Fish (纳西烤鱼) in Lijiang is a beloved local specialty that reflects the culinary traditions of the Naxi ethnic group. Here’s an overview of this delicious dish: Overview:...
Hotel Overview Anantara Xishuangbanna Resort （安纳塔拉度假酒店）is a five-star luxury resort hotel located in Menglun Town, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. It is situated near the Xishuangbanna...
Why is Shudu Lake So Special? Shudu Lake is one of the biggest lakes in Shangri-La City. Also, it is a well-known pasture with vast and lush meadows and abundant...
Located inJianshui Ancient Town, Jianshui Zhu Family Garden is a set of large-scale residential buildings of Qing Dynasty with the reputation as “Grand View Garden at Southwest Border of China”....
Variety of Barbecue Dishes in Xishuangbanna Local barbecue, also known as “chuan chuan” (串串), is characterized by skewers that are both fragrant and spicy, offering a rich variety of...
Zhu Family’s Garden
Fenggu Yingshan Tea House and Tea Culture Learning Lijiang
Charlie Lee-General Manager of Yaso Travel and Xilinshan Tea Company
Leon Liu-Network Engineer of Trans Asia Discovery
Vincent Zhao-French Market and the Founder of VoyagesYunnan.com
Gary Elliot-Shareholder of Trans Asia Discovery
Michael Huang-Excellent French and English-speaking Tour Guide in Yunnan
Stephane-Volunteer of Yaso Travel
David Yao-Lijiang Tour Operator of Yunnan Exploration
Cindy Cao-Yunnan Tour Operator
Xilinshan Tea House (Kunming, Yunnan)
Rachel Nan-China Tour Operator
Lydia Li-The Founder of Yunnan Exploration
Anna Chen-Yunnan Tour Operator
Kelly Yu-Yunnan Travel Consultant
Cloudy Fu-Website Editor of Yunnan Exploration
Cuiyuan Yang
Skye Zhang-website editor of Yunnan Exploration
