Shangri-La旅行予算ガイド

The daily staple of Tibetan life—highland barley roasted and ground, then kneaded with butter tea into a hand-formed dough, the millennium-old taste of the high plateau.

A hot highland drink churned from yak butter, brick tea and salt that wards off cold and fatigue, indispensable to Tibetan hospitality and daily life.

A mellow, lightly sweet Tibetan wine brewed from highland barley, the festive and hospitality drink of Tibetan households.

Air-dried strips of plateau yak, chewy and deeply savoury, the classic taste travellers carry home from the snow country.

A hearty flatbread baked from highland-barley flour, crisp at the crust and chewy within, rich with the grain's own fragrance—the plain daily bread of the plateau Tibetan home.

A Tibetan steamed bread cooked through by steam, soft and lightly sweet with the grain's own fragrance, a characteristic bread of Shangri-La's homes and street stalls.

The Tibetan "circle dance," men and women joining hands around a bonfire to stamp and sing, the most emblematic folk dance of Diqing; a first-batch national ICH item from 2006.

A black-pottery handcraft passed down for over two thousand years in Tangdui village of Nixi, Shangri-La, its wares simple in form and deep black in hue; a second-batch national ICH item from 2008.

A leading school of Tibetan religious scroll painting, known for realistic landscape and subdued palette, taught at dedicated academies in Shangri-La; a Yunnan provincial ICH item.

Religious offerings shaped from coloured butter, vivid in colour and exquisite in detail, an important craft of Tibetan Buddhist monasteries, with Diqing among its Yunnan centres.