Xishuangbanna is provided with relatively convenient road traffic for your Yunnan Travel. National roads 213 and 214 intersect in Jinghong city. All villages and towns are connected by roads, and there are three exit roads connecting Xishuangbanna to Laos, Myanmar and Thailand. There are three bus stations in Jinghong City: Jinghong Bus Station(景洪汽车客运站), Banna Bus Station(版纳客运站) and Jinghong South Bus Station(景洪客运南站), operating inter-provincial buses to Nanning, Chengdu and Hengyang, etc., as well as some international passenger buses to Laos and Myanmar.
Xishuangbanna Bus Stations
- Jinghong Bus Station (north station) 景洪汽车客运站 (北站): It is the largest long-distance bus station in Jinghong, Xishuangbanna. Located at No.16 Mengle Avenue, Jinghong City, it is a national first-class passenger terminal, which mainly operates international, intra-provincial and inter-provincial bus lines, with 224 daily bus lines. All cities in the province are basically covered in an all-round way. The main routes outside the province are Hengyang in Hunan, Nanning in Guangxi and Chengdu in Sichuan. The international routes are Luang Namtha in Laos and Nampan County in Myanmar. It has jurisdiction over four sub-stations: Menghan Bus Station, Menglong Bus Station, Mengyang Bus Station and Puwen Bus Station.
Address: No.16 Mengle Avenue, Jinghong City 景洪市勐泐大道16号
Tel:0691-2123699 - Jinghong South Bus Station(景洪客运南站): It is located at No.77 Menghai Road, Jinghong City. It mainly operates high-speed and direct buses to Kunming, with 20 bus schedules daily. Kunming is 560km from Jinghong City, Xishuangbanna, and it takes about 8-10 hours for taking a bus trip. There may be several frontier inspections along the trip that require identification cards or passport.
Address: No.77, Menghai Road, Jinghong City 景洪市勐海路77号
Tel:0691-2137105 - Banna Bus Station(版纳客运站) : It is located at No.3 civil air route, and mainly operates buses to the nearby counties and towns such as Menghai County, Mengla County, Mengwang Town, Jinuoshan Jino Ethnic Town and Daluo Town, etc. It also has buses to the Wild Elephant Valley and Xishuangbanna Tropical Botanical Garden.
Address: No.3, Minhang Road, Jinghong City 景洪市民航路3号
Tel:0691- 2136288, 0691-2124427
Xishuangbanna Long-distance Bus Schedule
| Departure Time | Departure/Destination | Mileage (km) | Fare(CNY) |
| Every 15 minutes from 6:15 to 18:00 |
Jinghong Bus Station Pu’er |
132 | 41 |
| 15:30 |
Jinghong Bus Station Baoshan |
769km | 227 |
| 12:00 |
Jinghong Bus Station Hengyang City |
2476km | 796 |
| 09:20 |
Jinghong Bus Station Chengdu |
1429 | 423 |
| 13:30 |
Jinghong Bus Station Xixiangtang Bus Station |
17 hours | 450 |
| 10:30 |
Jinghong Bus Station Luang prabang, Laos |
520 | 113 |
It is hard to list all the long-distance bus schedules from Jinghong, Xishuangbanna. If you want the information about the bus schedules to cities and places in and out of Xishuangbanna, please contact us, we will be pleasure to help.
Transportation in Yunnan:
- Airlines in Yunnan
- Flights to Yunnan
- Airport Transfer
- International Flights to Yunnan
- Airports in Yunnan
- High-speed Rail in Yunnan
- Railway Stations in Yunnan
- Railways in Yunnan
- Trains to Yunnan
- Trans Asia Railway
- Metro in Yunnan
- Bridges in Yunnan
- Freeways in Yunnan
- Highways in Yunnan
- Roads to Yunnan
- Trans-Asia Roads
- National Roads in Yunnan
Keep Reading
- Baoshan Transportation By Long-distance Bus
- Chuxiong Transportation By Long-distance Bus
- Kunming Transportation By Long-distance Bus
- Dehong Transportation By Long-distance Bus
- Diqing Transportation By Long-distance Bus
- Honghe Transportation By Long-distance Bus
- Lijiang Transportation By Long-distance Bus
- Lincang Transportation By Long-distance Bus
- Nujiang Transportation By Long-distance Bus
- Pu’er Transportation By Long-distance Bus
- Qujing Transportation By Long-distance Bus
- Wenshan Transportation By Long-distance Bus
- Dali Transportation By Long-distance Bus
- Yuxi Transportation By Long-distance Bus
- Zhaotong Transportation By Long-distance Bus
Nanjian Earth Forest
Nanjian Earth Forest(南涧土林) is located in Hegu Plain of Nanjian County. There are five main attractions in Nanjian Earth Forest, covering Xishanjiao(西山脚), Zongfuzhuang(总府庄), Yingdi(营地) etc.The earth forest behind Zongfuzhuang is the largest and grandest area. The earth peak are in diverse shapes, ranging from the trees to the rocket. It will be more interesting with your imagination.
It will be interesting to walk into the art palace of this nature sculpture and roam through the rugged trails along the rugged path, getting into the unfathomable cave, walking into the dark and narrow valley, and then climbing to the steep peak. Throughout the earth forest, you can see the strange shapes and get into the magical wonderland.
How to get to Nanjian Earth Forest?
Nanjian Earth Forest is located in 004 countryside road, Nanjian County, Dali Prefecture. It is advisable for travelers to drive from Dali or rent a car in Nanjian. It will be more conveninet to transfer.
Legend
There is an eye-catching peak, “Wangfu Peak”(望夫峰). According to legend, there was an Yi village in the forest. The villagers lived here peacefully and happily. One day, a group of demons came here, disrupting the calm of the cottage, destroying the forest, trampling the mountain flowers, and driving away the birds and beasts. In order to protect the cottage, a young Yi man named Zhaduo(扎朵) led the youths of the whole village to fight against the demons, the demons fleeing away. He chased the monsters years and years. Since then, Zhaduo did not returned. His wife, Ma Yinghua(马樱花), stood at the entrance of the village every day waiting for her husband’s return. Year after year, she turned into this Wangfu Peak.
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.
Kazhuo Tibetan Knife in Shangri-La, Diqing(藏族卡卓刀)
aving the name of Tibetan Beer, Barley wine is the wine favorite to Tibetans and is a necessary part at festivals, marriage feasts and on some other important occasions. It is similar to yellow rice wine, which appears light yellow and tastes pure sweet and a little bit sour. The Tibetans regard toasting barley wine as a sincere courtesy when entertaining honored guests. If you sojourn in a Tibetan home, the host will entertain you with barley wine.
Yunnan Shangri-La Winery Company
Yunnan Shangri-La Winery Company is a backbone company in the Yunnan ethnic minority region supported by the provincial government. Its major shareholder is JLF Investment Company. It is mainly engaged in the production and sales of naked barley wine and grape wine, as well as research, development and innovation of modern biotechnology.
Shangri-La Winery Company is the only producer of naked barley wine in China. It owns several famous trademarks, such as “Shangri-La – Zang Mi” (Great Tibetan Secret) and “Tian Lai” (Sounds of Nature). Its total assets are valued at 56.56 million yuan.
In 2000, “Shangri-La Zang Mi” won the Special Dry Wine Award in Paris, France. In Sept 2002, it was designated to be served at the Fifth Session of the Ninth CPPCC. In 2003, the company was rated a “Satisfactory Quality and Reputation Company” by the Working Committee of the China Association for Quality Promotion.
Tibetans raise cattle for their meat and for their milk. Tibetans are especially fond of dairy products. Most livestock production in Tibet is on a small scale, where the individual herdsman milks his cows the old-fashioned way, with a classic milk pail. The milk is consumed as milk, of course, but is also used to make butter (and ghee), yoghurt and cheese, including cottage cheese. Milk is of course an important source of calcium for growing children, but it is enjoyed by Tibetans of all ages.
Pipa Pork (琵琶肉/Pi Pa Rou) is a traditional Tibetan-style preserved meat in Shangri-la. It looks like Pipa, also known as Chinese lute. With delicate flavor and transparent color, Pipa Pork can be stewed or boiled and can be stored for a long time.
Pipa Rou is also one of the specialties of Naxi cuisine. It is a course of dish getting materials from a whole salted pig. A whole pig after being cleaned is added with many ingredients. Pipa refers to Chinese lute (a plucked string instrument with a fretted fingerboard). As the slated whole pig is shaped like the Chinese lute, it is also called Pipa Rou in Chinese. The salted pork slices is fat but not greasy.
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk.[1] The bacteria used to make yogurt are known as yogurt cultures. The fermentation of lactoseby these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not, even pasteurized or raw. Each type of milk produces substantially different results.
Tibetan Yogurt(藏式牦牛酸奶) is a little different from other yogurt, because it is made from yak milk instead of cow milk.
For thousands years, our nomadic ancestors have been making and eating yogurt from milk from their herds of Yak and Dri (female yak). The appropriate way to say “eat yogurt” … in Tibetan is … “sho daa” – meaning “lick yogurt.” Yes – this conjures up the image of a young Tibetan drokpa child licking clean a bowl of delicious, tasty “sho” that his mother might have made. There is nothing better than home-made “sho” – trust me and try it for yourself.
Making yogurt is actually very easy but it does take quite a bit of patience which sometimes I lack. Basically, you heat up milk, cool it down, add the yogurt culture, and then let sit for a few hours.
Tsampa or Tsamba/Zanba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Nepali: साम्पा; Chinese: 糌粑; pinyin: zānbā) is Roasted Highland Barley-Flour Dish, a Tibetan and Himalayanstaple foodstuff, particularly prominent in the central part of the region. It is roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba.
Zanba is the main food for Tibetan people and is divided into several kinds: highland barley Zanba, pea Zanba and mixed Zanba. Zanba is nutritious and is easy to carry about. It is the most convenient food for the Tibetans living in plateau. When they go on a long journey, if they bring a bowl or Zanba bag, Zanba, butter and dry milk residue, no matter where they are, they can use water instead of buttered tea to make a meal of fragrant and nice Zanba without lighting a fire to cook. Zanba is made by drying highland barley in the sun, parching the barley and grinding the barley into flour in water mill. It is ground into coarse or fine flour according to different flavor, and it also can be ground into refined Zanba by removing the bran The way of eating it is: pour a little buttered tea into a bowl first, add some butter, fine milk residue and white sugar into it, and then put the Zanba flour into the bowl. Then hold the bowl with the left hand, mix them with the right hand in the bowl to and fro, and mould them into small balls for eating after they are mixed thoroughly.
Suolima Wine (索里玛酒/Suo Li Ma Jiu) , also known as ‘Tibetan Beer’, is a kind of drink with distinctive Tibetan feature with sweet and sour taste. The making process is simple. First of all, the highland barley should be washed and then fried. When the temperature getting lower, distiller’s yeast is added in and sealed up in pottery jars or wooden barrels. Two or three days later, clean water is added in. Another two days later, Suolima Wine is done and appears to be orange.
Butter Tea (酥油茶), also known as “Tsampa Tea,” is a staple in Tibetan daily life. Here’s an overview of how it’s made and its significance in Tibetan culture:
Butter Tea (酥油茶)
Preparation:
- Tea Base: Local tea is poured into a traditional tea cylinder.
- Ingredients: Butter, salt, and refined spices are added to the tea.
- Mixing: The mixture is blended repeatedly until the ingredients are fully combined.
Significance:
- Cultural Role: Butter tea is an essential part of the diet for Tibetans, consumed at least three times a day by most people, and sometimes more than ten times. It plays a crucial role in their daily diet, providing essential heat to withstand the cold weather of Tibet and helping to relieve thirst and promote fluid balance.
- Energy and Warmth: Due to its high fat content, butter tea generates significant warmth, which is vital in the cold Tibetan climate.
Accompaniment:
- Cream Dairy Dreg: This by-product is made from milk that’s been processed to separate the butter. The remaining milk is boiled and allowed to sour. Once cooled, it’s poured into a bamboo funnel-shaped container for filtering. The result is a white, sour dreg known for its digestive benefits.
- Usage: Tibetans often carry this dreg when traveling to help with digestion and to avoid digestive issues in unfamiliar environments.
Butter tea not only provides essential nutrients and warmth but also holds cultural significance, reflecting the traditional lifestyle and dietary practices of the Tibetan people.
Jinghong City Map
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Xishuangbanna Transportation – By Long-distance Bus
Xishuangbanna is provided with relatively convenient road traffic for your Yunnan Travel. National roads 213 and 214 intersect in Jinghong city. All villages and towns are connected by roads,...
Nanjian Earth Forest, Dali
Nanjian Earth Forest Nanjian Earth Forest(南涧土林) is located in Hegu Plain of Nanjian County. There are five main attractions in Nanjian Earth Forest, covering Xishanjiao(西山脚), Zongfuzhuang(总府庄), Yingdi(营地) etc.The earth...
Yak Meat Hot Pot in Shangri-La, Diqing
Yak meat hot pot in Shangri-La, Diqing, known locally as “Shāng lā lā Dìqīng yākù ròu huǒguō” (香格里拉迪庆牦牛肉火锅), is a specialty dish that reflects the region’s Tibetan heritage and...
Barley Wine in Shangri-La, Diqing
aving the name of Tibetan Beer, Barley wine is the wine favorite to Tibetans and is a necessary part at festivals, marriage feasts and on some other important occasions....
Tibetan Dairy Products in Shangri-La, Diqing
Tibetans raise cattle for their meat and for their milk. Tibetans are especially fond of dairy products. Most livestock production in Tibet is on a small scale, where the...
Pipa Pork (Pi Pa Rou)
Pipa Pork (琵琶肉/Pi Pa Rou) is a traditional Tibetan-style preserved meat in Shangri-la. It looks like Pipa, also known as Chinese lute. With delicate flavor and transparent color, Pipa Pork can...
Tibetan Yogurt
Yogurt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt), also spelled yoghurt, yogourt or yoghourt, is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. The fermentation of l ...
Tsampa (Zanba)
Tsampa or Tsamba/Zanba (Tibetan: རྩམ་པ་, Wylie: rtsam pa; Nepali: साम्पा; Chinese: 糌粑; pinyin: zānbā) is Roasted Highland Barley-Flour Dish, a Tibetan and Himalayanstaple foodstuff, particularly prominent in the central part of the region. ...
Suolima Wine (Suo Li Ma Jiu) in Diqing
Suolima Wine (索里玛酒/Suo Li Ma Jiu) , also known as ‘Tibetan Beer’, is a kind of drink with distinctive Tibetan feature with sweet and sour taste. The making process...
Yak Butter Tea in Diqing
Butter Tea (酥油茶), also known as “Tsampa Tea,” is a staple in Tibetan daily life. Here’s an overview of how it’s made and its significance in Tibetan culture: Butter...
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