Lijiang旅行予算ガイド

A Lijiang silverware house founded in 1938, carrying on the Naxi tradition of hand-hammered silver and recognised in 2024 as the city's first China Time-Honoured Brand.

The essential travel food of mule caravans on the Tea-Horse Road, a wheat-flour flatbread crisp outside and soft within, sweet or savoury, the most widespread Naxi staple.

A hot pot built on ribs cured in Lijiang's dry highland air, the broth deep and the meat savoury, the soul dish of the Naxi "three-tier" banquet.

A dark jelly made from Lijiang's native chicken-pea, eaten cold or pan-fried, a homely staple on every Naxi table.

A traditional Naxi roasted pork belly, crackling-skinned and fragrant, rich but not cloying, a signature dish of Lijiang's night markets and festivals.

An aquatic plant that blooms only on the surface of Lijiang's clean lakes and streams, stir-fried to a delicate freshness, a taste of the purity of the highland waters.

Religious painting by Naxi Dongba priests, weaving pictographic script and divine figures into art and hailed as a living fossil of primal painting; a first-batch national ICH item from 2006.

A classical Naxi music suite combining instruments, voice and dance, hailed as a living fossil of Chinese classical music; a third-batch national ICH item from 2011.

The crowning work of Naxi Dongba literature, ranked with the Genesis and the Luban Lurao as one of the three great epics; a fourth-batch national ICH item from 2014.

A Naxi communal dance-song passed down for thousands of years, men and women joining hands in a circle to stamp and sing; a second-batch national ICH item from 2008.

The hand-making craft of a Tea-Horse Road ration, exacting in kneading, rolling, oil-layering and pan-frying; listed as municipal heritage in 2005 and raised to Yunnan provincial heritage in 2017.