Xishuangbanna旅行予算ガイド

Purple glutinous rice steamed inside a hollowed-out pineapple, its sweetness braided into the fruit's tartness, one of the most iconic Dai sweets.

A signature Dai dish of river fish wrapped in lemongrass and grilled between bamboo splints over open flame, the welcome table's centrepiece.

Glutinous rice roasted inside a fresh fragrant bamboo tube so the grain drinks in its scent, a Dai staple.

Nanmi, the Dai word for a pounded sauce of tomato, chilli and more, is the all-purpose soul of the Dai table.

A famed Dai dish of free-range chicken simmered with fermented sour bamboo shoots, tart and appetite-opening, emblematic of rainforest cookery.

Dai-style rice noodles dressed in a sour-hot meat sauce and fresh herbs, a classic Xishuangbanna street breakfast.

A Dai hand-weaving tradition whose patterns take elephants, peacocks and religious motifs in signature red, white and black; a first-batch national ICH item from 2006.

A primitive pottery craft turned by toe-driven slow wheel and patterned with wooden paddles, a living fossil of Neolithic pottery; a first-batch national ICH item from 2006.

The Dai New Year festival, weaving together water-splashing, fairs, dragon-boat racing, Buddha-bathing and peacock dance; a first-batch national ICH item from 2006.

A traditional Dai art of sung storytelling that turns speech into song and improvises verses on the spot; inscribed with the first national ICH list in 2006.

A traditional dance imitating the peacock's grace, light and vivid; inscribed with the first national ICH list in 2006, flourishing across Xishuangbanna and Dehong.