Anshun旅行予算ガイド

A century-old dessert house on Anshun's Rulin Road, run by the fourth generation and a touchstone of the city's sweet-street memory.

A representative old house of Anshun crispy buns, famed for its layered oil-pastry buns made with old-dough fermentation.

Anshun's signature pastry, made with old-dough fermentation and layered oil pastry, crisp and fragrant, peelable layer by layer.

A clay-pot mini hot-pot unique to Anshun, eaten by "duo"-ing (forking) morsels with bamboo sticks, lively, sour and spicy.

Paper-thin rice skins rolled around pickled radish, fish mint and chilli sauce, the most widespread cold street snack of Anshun.

Rice noodles from Huajiang town in Anshun's Guanling county, made from indica-rice sheets cut into wide strips, smooth and fine.

The signature dish of Jiuzhou old town, chicken slow-cooked with sticky-rice chilli into a Tunpu-style chilli relish.

An ancient Nuo opera hailed as a "living fossil of Chinese drama," performed with wooden masks worn on the forehead; first-batch national ICH from 2006.

An ancient craft of painting with hot wax to resist dye, then steeping in indigo; the Miao and Bouyei batik of Anshun is praised as the "First Dye of the East."

An ancient Bouyei bronze-drum percussion tradition of twelve tunes marking weddings, funerals and rites; first-batch national ICH from 2006.

A grand Miao folk rite of Anshun praying for good harvest, where tens of thousands gather on the flower slope to dance to the sheng; national ICH from 2008.