Early Life and Cultural Heritage

He Zhengwen, born in December 1975, belongs to the 24th Generation of Naxi Dongba (Shaman) lineage. His family has preserved the Dongba culture for generations, despite challenges during the Cultural Revolution.

Educational Journey and Cultural Inheritance

Under the guidance of his grandfather, He Jigui, a renowned Dongba consultant, He Zhengwen immersed himself in studying Dongba Scripture, Dongba Pictograph, Dongba Painting, Rituals, and Worshipping ceremonies. He developed into a senior Dongba and a prominent intangible cultural inheritor in Lijiang.

Professional Achievements and Recognition

• 2010: Graduated from the Senior Dongba Painting Further Study class.
• 2013: Won the Gold Prize for Dongba Painting “Dingba Shiluo” at the “Four Regions Between Taiwan and the Coastal line Cities’ Intangible Culture Exhibition.”
• 2014: Awarded the Silver Prize for the work “Naxi Dongba Painting” at the 4th Kunming Intangible Culture Exhibition.
• 2016: Won the Silver Prize for Dongba Calligraphy at the “Our Memory-Dongba Calligraphy Competition” held by the Lijiang Dongba Culture Institute.
• 2016: Awarded the Excellent Prize for Dongba Painting at the Yunnan Provincial Intangible Culture Exhibition.

International Cultural Exchange and Promotion

He Zhengwen has been actively promoting Dongba culture internationally, participating in cultural exchanges and exhibitions in Mexico, Beijing, Shenzhen, and other cities and countries.

Born in Lijiang of the Naxi tribe, Yunnan province,in 1958 and graduated from the Fine Art Department of Beijing’s Central Academy of National Minorities in 1987.He always has been devoted to the study of modern Dongba-style painting and is one of the most representative pioneers in the modern Dongba style  painting. Currently working as a production designer at the August 1st Film Studio in Beijing,while serving as a member of China Artists Association, Director of China Murals Association,Vice-Chairman of the Association for the Promotion of Dongba Art＆Culture in Beijing,Vice-Chairman of the lnternational Society of Naxi Studies.Zhang is also a member of the Murals Committee of the Architectural Society of China.

Artistic Style and Techniques

Exhibitions and Recognition

Influence and Legacy

I. Architecture & Design: A Frozen Tea Horse Memory

II. Cultural Immersion: Slow-Living Experiences

1. Intangible Cultural Heritage Workshops
   Regular classes include tie-dye (using indigo plant dyes), woodblock prints of protective spirits (Jiamaban), and Jianchuan black pottery making, led by local artisans. Participants can craft scarves or bags during tie-dye sessions.
2. Tea Horse Ancient Road Expeditions
   Customized hiking routes are offered, such as the “Caravan Trail” (Yujin Bridge → Aofeng Mountain → Shilong Village), passing through ancient salt well ruins and stone inscriptions. Horseback rides along the Heishui River rice paddies allow guests to experience historical caravan culture.
3. Bai Ethnic Lifestyle
   Engage in the “Three-Course Tea” welcoming ceremony with local snacks like Rushan (milk fan) and preserved plum. Learn to cook “Eight Great Bowls” banquets or gather around a fire pit to listen to Bai folk songs.

III. Gastronomic Journey: Farm-to-Table Delights

• Signature Dishes: Red-heart potato stew with cured pork ribs, Shaxi ginseng stir-fried with ham, Heishui River fish
• Seasonal Specials: Spring matsutake sashimi, summer wild mushroom feasts, autumn rice-paddy fish hotpot
• Beverages: Homemade plum wine, aged sun-dried black tea (paired with grilled Rushan)

IV. Nearby Hidden Gems: Poetic Retreats Within 5km

1. Xingjiao Temple Murals
   A 5-minute walk away, the Ming Dynasty murals Namo Jiangmo Shijia Rulai Hui depict Buddhist deities and secular life scenes.
2. Shibao Mountain Grottoes
   A 15-minute drive from the courtyard, these Tang Dynasty caves feature masterpieces like the “Acuoye Guanyin” and “Nanzhao King’s Procession,” praised by Fei Xiaotong as “Southern Heavenly Treasures.”
3. Heishui River Eco-Corridor
   Cycle downstream from Yujin Bridge to explore seasonal lotus fields, ancient ferry ruins, or enjoy coffee at riverside café Ban Shan Coffee with panoramic views.
4. Shilong Village Intangible Heritage
   A 10-minute drive to the birthplace of Bai “Overlord Whip” dance and “Baiqu” folk songs. Guests can witness impromptu performances and participate in festivals like the Torch Festival.

V. Insider Tips: Unlocking Shaxi

• Best Seasons: April-May (azalea blooms) and September-November (golden rice fields). Avoid monsoons (July-August).
• Offbeat Activities: Dawn hikes up Aofeng Mountain for sunrise or joining festivals like the Prince Festival and Shibao Mountain Song Festival.
• Transport: Free parking available. Rent electric scooters (CNY 50/day) for exploring the town.
• Itinerary Suggestions: Combine with Jianchuan Old Town (Jianchuan Museum) and Nuodeng Ancient Village (ancient ham culture) for a 3-5 day Western Yunnan cultural route.

VI. Guest Reviews & Pricing

• Key Praises: “Butler-style service,” “courtyard afternoon tea,” “rich cultural experiences,” “central yet quiet location.”
• Room Rates:
  • Superior King Room: CNY 680-1,280/night (breakfast + cultural experience voucher)
  • Family Suite: CNY 1,280-1,800/night (breakfast + horseback riding)
  • Seasonal Adjustments: 30% price increase during peak periods (Spring Festival, National Day). Book 1 month in advance.

VII. Reservation & Contact

• Official Channels: Book via WeChat 公众号 “沙溪奥定庭院” or platforms like Ctrip/Fliggy.
• Exclusive Service: “Shaxi Pass” offers one-stop solutions including attraction tickets, car rentals, and photography services.

Tea eggs are a popular snack or appetizer enjoyed throughout China, including Yunnan province. Yunnan-style tea eggs often feature a unique blend of spices and seasonings, infusing the eggs with rich flavor and aroma. Here’s a basic recipe for making tea eggs with a Yunnan twist:

Ingredients:

• 6-8 eggs
• 4 cups water
• 2 tablespoons soy sauce
• 2 tablespoons dark soy sauce (for color)
• 2 tablespoons black tea leaves (such as pu-erh tea, which is popular in Yunnan)
• 2-3 star anise
• 2-3 pieces of cinnamon bark or cassia bark
• 2-3 cloves
• 1-2 pieces of dried tangerine peel (optional)
• 1 tablespoon sugar (optional)
• Salt, to taste
• Water, for boiling

Instructions:

1. Boil the Eggs: Place the eggs in a pot and add enough water to cover them. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer the eggs for about 7-8 minutes. This will yield hard-boiled eggs with slightly soft yolks.
2. Prepare the Marinade: While the eggs are boiling, prepare the marinade. In a separate pot, combine the water, soy sauce, dark soy sauce, black tea leaves, star anise, cinnamon bark, cloves, dried tangerine peel (if using), sugar (if using), and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes to allow the flavors to meld together.
3. Crack the Eggs: Once the eggs are cooked, remove them from the pot and gently crack the shells all over, using the back of a spoon or tapping them against a hard surface. The more cracks you make, the more intricate the marbled pattern will be on the eggs.
4. Marinate the Eggs: Place the cracked eggs in the pot with the marinade, making sure they are submerged. If needed, add additional water to cover the eggs. Simmer the eggs in the marinade over low heat for about 1-2 hours, stirring occasionally, until they develop a rich, marbled pattern on the surface and absorb the flavors of the marinade.
5. Cool and Serve: Once the eggs are done marinating, remove them from the pot and let them cool slightly. You can serve them warm or at room temperature. Optionally, you can peel the eggs before serving or leave them in their shells for a more rustic presentation.

Yunnan-style tea eggs are a flavorful and aromatic treat, perfect for enjoying as a snack or appetizer any time of day. The spices and seasonings used in the marinade infuse the eggs with a unique blend of savory, sweet, and aromatic flavors, making them a delightful culinary experience.

The Wa ethnic group is one of the many ethnic minorities residing in Yunnan province, China. Their food culture reflects their unique traditions, local ingredients, and culinary practices. Here’s an overview of Wa ethnic food culture in Yunnan:

1. Staple Foods:

• Rice: Rice is a staple food in Wa cuisine, often consumed with various side dishes and sauces.
• Corn: Corn is another essential staple in the Wa diet, used to make porridge, bread, and other dishes.

2. Local Ingredients:

• Bamboo Shoots: Bamboo shoots are abundant in Yunnan and are commonly used in Wa cuisine. They are used in stir-fries, soups, and pickled dishes.
• Wild Game: Hunting is a traditional activity among the Wa people, and wild game such as wild boar, deer, and birds are often incorporated into their cuisine.
• Fruits and Vegetables: Yunnan’s diverse climate allows for the cultivation of a wide variety of fruits and vegetables, which are used in Wa cooking. Common vegetables include eggplant, green beans, and leafy greens, while fruits like bananas, papayas, and citrus fruits are enjoyed seasonally.

3. Cooking Techniques:

• Grilling and Roasting: Grilling and roasting are common cooking methods used by the Wa people, particularly for meats and vegetables.
• Stir-Frying: Stir-frying is another popular cooking technique, allowing for quick and flavorful preparation of ingredients.
• Boiling and Steaming: Boiling and steaming are used for cooking rice, soups, and stews, as well as for preparing certain types of dumplings and buns.

4. Flavor Profiles:

• Spices and Herbs: Wa cuisine incorporates a variety of aromatic spices and herbs, including chili peppers, garlic, ginger, and cilantro.
• Fermented Foods: Fermented foods such as pickled vegetables and fermented soybean products are also commonly consumed in Wa cuisine, adding tanginess and depth of flavor to dishes.
• Sour and Spicy: Many Wa dishes are characterized by their sour and spicy flavors, often achieved through the use of ingredients like vinegar, fermented soybeans, and chili peppers.

5. Traditional Dishes:

• Bamboo Rice: Bamboo rice is a traditional Wa dish where rice is cooked inside bamboo tubes, imparting a subtle flavor to the rice.
• Grilled Meat Skewers: Skewered meats, often marinated in a spicy sauce, are a popular street food enjoyed by the Wa people.
• Fermented Fish: Fermented fish dishes are common in Wa cuisine, with fish being marinated and preserved in salt and spices for added flavor.

6. Food Customs and Festivals:

• Harvest Festivals: During harvest festivals and other celebrations, the Wa people gather to enjoy feasts featuring traditional dishes and cultural performances.
• Hospitality: Hospitality is an important aspect of Wa culture, and guests are often welcomed with generous servings of food and drink.

Overall, Wa ethnic food culture in Yunnan is characterized by its use of local ingredients, traditional cooking techniques, and bold flavors, reflecting the rich culinary heritage of the Wa people.

The Dai ethnic group, also known as the Thai people in China, boasts a rich and diverse food culture in Yunnan Province. Here’s an overview of Dai ethnic food culture, highlighting their staple foods, cooking techniques, traditional dishes, and cultural significance:

1. Staple Foods:

• Rice: Rice is the primary staple food in Dai cuisine, often served steamed or in various forms such as rice noodles or rice cakes.
• Sticky Rice: Sticky rice is another important staple, commonly used in festive dishes and desserts.
• Fish and Seafood: Given Yunnan’s abundant water resources, fish and seafood play a significant role in Dai cuisine, providing protein and flavor to many dishes.

2. Local Ingredients:

• Herbs and Spices: Dai cuisine features a variety of herbs and spices, including lemongrass, galangal, kaffir lime leaves, and chili peppers, which lend aromatic and spicy flavors to dishes.
• Fresh Vegetables: Yunnan’s fertile soil allows for the cultivation of a wide range of fresh vegetables, such as bamboo shoots, pumpkin, eggplant, and various leafy greens, which are commonly used in Dai cooking.
• Tropical Fruits: Tropical fruits like mangoes, papayas, and pineapples are abundant in Yunnan and are enjoyed fresh or incorporated into salads, desserts, and beverages.

3. Cooking Techniques:

• Steaming: Steaming is a common cooking method in Dai cuisine, used for cooking rice, vegetables, and fish.
• Stir-Frying: Stir-frying is another prevalent cooking technique, allowing for quick and flavorful preparation of ingredients with minimal oil.
• Boiling and Simmering: Boiling and simmering are used for preparing soups, stews, and broths, often infused with aromatic herbs and spices.

4. Traditional Dishes:

• Grilled Fish: Grilled fish, marinated in a mixture of herbs, spices, and citrus juices, is a popular dish in Dai cuisine, enjoyed for its smoky flavor and tender texture.
• Sour Soup: Sour soup, known as “酸汤” (suān tāng) in Chinese or “แกงส้ม” (gaeng som) in Thai, is a tangy and spicy soup made with fish, vegetables, and tamarind paste.
• Sticky Rice Cakes: Sticky rice cakes, often wrapped in banana leaves and steamed, are a traditional snack enjoyed during festivals and special occasions.
• Yunnan Rice Noodles: Yunnan rice noodles, known as “过桥米线” (guò qiáo mǐ xiàn), are a beloved dish in Dai cuisine, featuring rice noodles served in a fragrant broth with an array of toppings.

5. Food Customs and Festivals:

• Water-Splashing Festival: The Water-Splashing Festival, celebrated by the Dai people in April, is a joyous occasion marked by water-related activities, cultural performances, and feasting.
• Hospitality: Dai hospitality is renowned, and guests are often welcomed with generous servings of food and drink, symbolizing warmth and friendship.

Dai ethnic food culture in Yunnan is characterized by its vibrant flavors, fresh ingredients, and close ties to nature and community. Through their cuisine, the Dai people express their rich cultural heritage and traditions, inviting others to savor the tastes of their land and culture.

Short Brief

Yunnan Province in China is known for its rich biodiversity, which includes a vast array of mushroom species. Due to the region’s high humidity and large forested areas, it is one of the most important regions for mushroom diversity in the world. This has led to the development of several mushroom festivals throughout the province, celebrating the cultural, gastronomic, and economic importance of mushrooms.

While the exact number of mushroom festivals in Yunnan may vary from year to year, here are some of the most well-known and significant ones:

1. Kunming Wild Mushroom Festival: Held in the provincial capital, Kunming, this festival is perhaps the most famous. It typically features a large variety of wild mushrooms, including edible and medicinal species. Visitors can enjoy mushroom delicacies, attend cooking shows, and learn about the health benefits of different mushrooms.

2. Chuxiong Mushroom Festival: Chuxiong Yi Autonomous Prefecture, which is known for its rich variety of mushrooms, hosts a festival that includes mushroom picking, tasting events, and exhibitions. The festival also serves as a trade fair for mushroom growers and traders.

   

3. Yongren Mushroom Festival: In Yongren County, the mushroom festival includes a variety of activities such as mushroom exhibitions, academic exchanges, and cooking competitions. It is a platform for local farmers to showcase their mushrooms and for experts to discuss new findings and cultivation techniques.

4. Nanhua Mushroom Festival: Nanhua County is another location that celebrates its local mushroom diversity with a festival. This event often features the display of various mushroom species, cooking competitions, and discussions on sustainable mushroom harvesting.

5. Yimen Mushroom Festival:
6. The Wild Mushroom Festival in Shiping County:
7. Mouding Mushroom Festival:

Introduction of Mushroom Festivals in Yunnan:

Yunnan’s mushroom festivals are typically held during the rainy season, from June to August, which is the prime time for mushroom growth. These festivals serve multiple purposes:

• Culinary Exploration: They provide a platform for locals and tourists to taste a wide variety of mushroom dishes prepared in traditional and modern ways.

• Economic Opportunity: For local farmers and businesses, the festivals are an opportunity to sell a large quantity of fresh and processed mushrooms and to attract potential buyers from both domestic and international markets.

• Cultural Exchange: The festivals are a celebration of the cultural significance of mushrooms in Yunnan’s diverse ethnic communities. They include traditional music, dance, and other cultural performances.

• Education and Awareness: These events often have educational components, such as seminars on mushroom identification, sustainable harvesting, and cultivation techniques. They help in raising awareness about the ecological importance of mushrooms and the need to preserve their habitats.

• Tourism: Mushroom festivals attract tourists from all over China and abroad, contributing to the local tourism industry and providing visitors with a unique cultural experience.

If you plan to attend any of these festivals, it’s advisable to check the specific dates and schedules, as they can change annually. Local tourism websites and cultural centers can provide the most current information. Remember that during festival times, accommodations can be in high demand, so it’s wise to book in advance.

Top Mushroom Hot Pot Restaurants in KunmingEvery year, from June to September, it is mushroom season in Yunnan province. This is when the fresh wild fungi finds an eager following all over the country but especially in the hotpot restaurants in the provincial capital Kunming. This is when timely visitors to Kunming will be treated to an all-natural feast.

The mushroom hotpot street in Kunming is along Guanxing Road, at Guanshang, near the old airport and Expo Center. The whole stretch is dotted with mushroom hotpot restaurants that serve only this specialty and are only open during this time of the year.

Some of the restaurants serve regular dishes at other times, but they, too, will be pushing the fresh mushrooms – all types, from the common porcini to the exclusive matsutake.

The seasonal popularity of these eateries can be seen by the number of cars double-parked on both sides of this four-lane road, which is also serviced by bus route No 122.

I was told in the old days, the varieties of mushrooms were always harvested wild from the mountains surrounding major towns in Yunnan. But because of the popularity of these fresh mushrooms all over China, they are now mostly cultivated to satisfy ever-growing consumer demands.

For someone not from Yunnan, the variety of mushrooms can be mind-boggling.

Their names are all strangely exotic and mostly derived from the physical characteristics of the mushrooms. Old man’s head mushrooms are reminiscent of an elderly gentlemen’s cropped scalp of white hair. Pig’s stomach and chicken drumstick are named for the tactile similarities to their namesakes, while the seafood mushroom supposedly tastes like, well, seafood.

There are other better-known and recognized varieties, like the lacy-white bamboo boletus and the highly prized and exorbitantly priced matsutake or pine mushrooms.

Matsutake were common both in price and quantity until Japanese tourists recognized them as a prized autumn delicacy. Pretty soon, prices went north.

Once, on a road trip from Yongsheng to Lijiang, we came across villagers by the roadside selling freshly picked matsutake wrapped in leaves. The ones that were not so well-formed were going for about 70 yuan ($11) per kilogram, but the better-looking mushrooms had an asking price of 120 yuan.

Our mushroom hotpot feast at Jin Chuan Wild Mushroom King in Kunming started with a huge pot of goose stock, into which was added sliced fresh arrowhead bulbs, day lily buds and sweet potato vermicelli. There were also leeks, lotus roots and Chinese lettuce, and a set assortment of mushrooms.

The hotpot restaurants take all precautions, and waitresses will cook the various mushrooms in careful order, and tell you when they are cooked and ready to eat. Trust them, because some of the wild mushrooms are mildly toxic until they are thoroughly cooked.

For a more substantial meal, we had steamed white rice, spring onion pancakes and pumpkin pancake with a red bean paste filling. It was all very affordable, but would have cost considerably more had we ordered additional plates of matsutake.

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