Travel information for Shaxi, Tiger Leaping Gorge, Yunnan province

Shāxī 沙溪 Travel Information

This is a wonderful town and I strongly recommend a visit for anyone out in the Lijiang/Dali region. It's got all of the traditional architecture and ethnic minority culture, with hardly any of the tourists!

Getting there: Shaxi is about three hours from Lijiang (Bus: 17RMB), four hours from Dali (Bus: 24RMB). From either, take a bus to Jianchuan. Outside Jianchuan station are minibuses with Shaxi signs in their windows. Rides are 8RMB per seat, and take approximately 45 minutes.

Lijiang to Jianchuan daily bus schedule:
11:00 am
1:30 pm
3:00 pm

Accommodation:
Number 58 Hostel (58号小院)
Tel. 86 872 4721358

Shaxi Cultural Center and Guesthouse (沙溪文化中心)
Telephone: 0872-4722188
Contact: Xiao Yang 13577851576
www.shaxiculturalcenter.com

More information:
General town information: http://www.teahorse.net
Shaxi Rehabilitation project: http://www.nsl.ethz.ch/irl/shaxi
Tea and Horse Caravan road: http://www.silkroadfoundation.org/newsletter/2004vol2num1/tea.htm

Tiger Leaping Gorge

Woody Guesthouse
Tel. 13988712705 / 13988745996
QQ: 849224646

I would recommend Woody Guesthouse for those looking to spend a second night or coming in from Daju. Its located near Sean’s guesthouse towards the far side of the park for those coming in from Qiaotou, about an hour and a half from Tina’s and Middle Leaping Gorge, which I also strongly recommend. The views from the bottom of the gorge are incredible!

The owner is very friendly, speaks English well and the food was excellent.

What happens in Mengla, stays in Mengla

China’s southernmost town of any reputable size, Mengla sits an hour away from the border with Laos, with Burma to its southwest and Vietnam its southeast. The Lonely Planet described it simply as “dire.” But after having spent the requisite day here in transit to the idyllic, thatch villages and yet-to-be-clear-cut mountains of Laos, I would have to disagree. For following our brief night on the town, it turns out we’d reached China’s own miniature Las Vegas, as in: “What happens in Mengla, stays in Mengla.”

Staggering off the bus, still wiping the grogginess from my eyes, we began the hotel search. We ended up choosing a “love” motel, as signified by the hourly rate listed behind the front counter and the two condoms that sat on the TV table inside our room (definitely not standard practice here). At 40 RMB for the night (about 6 dollars), for a decent room and en suite, it’s hard to complain. I did, however, find myself dodging more gobs of phlegm on the stairwell than usual. Though spitting is still a universal habit for many in China, a moral code appears to exist, holding that saliva should be released outdoors, in a gutter, or at least, not on the polished floor of a hotel. Not so in Mengla, unfortunately.

Later that evening, we were walking to our room from dinner—the town having not shown much to date as far as potential nightlife—when we were alerted to some sort of spectacle, by way of ear-jabbing techno pop, thumping out from a side road. At first, Judy thought it was “old lady group exercise,” found across China, whereby dozens of old women perform a series of gentle aerobics, usually in parks, to an eclectic range of tunes. In Shanghai, perhaps, but this was Mengla! Down a rocky dirt path, into a yet-to-be-rebuilt clearing, a traveling family circus was mid-show, their tinny speakers blaring, trailer truck parked behind. This is the sort of amateur entertainment show that travels year-round through scrubby Chinese towns like this one, entertaining suntanned laborers in worn, dusty suits.

A girl no more than eight years, wearing a pink tutu over faded black tights, was doing a backward arch upon a pyramid of chipped stools. That they were so crooked and poorly constructed only enhanced the act, as the stools barely managed to stand upon one another, let alone support a person. The girl, in painfully slow backward rotation, picked up a flower off the stool with her mouth, then just as slowly returned upright, holding up the flower in what should have been a dramatic posture, but which in this case only announced: “There…look, I did it again, just like I did the night before, and the 500 nights before that,” her bored scowl meeting the halfhearted applause.

Next, two boys on unicycles took to the stage, basically a small square mat of tarpaulin, wearing bright polyester that vaguely evoked, without even trying to pass for, a traditional male silk tunic. They cycled around in jerky circles, picking up a cardigan and hat that the MC, probably their father, threw to the floor. Many times they fell off, but the crowd just laughed, and the boys hopped back on. After enough circles, they began to motion to the crowd for cigarettes. After a few punters obliged, they requested lighters. The smallest one, perhaps nine, managed to light his and blow smoke at the crowd, all the while jerking around atop his unicycle, drawing some course laughter from the gradually growing ragtag audience.

We left the circus behind, traveling a few hundred metres before I stopped at a tiny dive bar to inspect the ethnic minority music video that was playing inside. Like all music videos, it featured several buxom young dancing girls. These ones, though, instead of underwear and booty shaking, flogged traditional dress—lots of metal jewelry atop head, rainbow colored clothing—tame dancing and singing in a dangerously high, whiny voice. Somehow, it seems almost all Chinese folk traditions, regardless of minority, have had the misfortune of inheriting this vocal style. One of the owners came out to convince us to drink, explaining that this was an Aini ethnic group bar.

We sat down in the shabby darkness, having decided to try Xishuangbanna province’s local brew: “Kingstar.” It was, even by Chinese standards, unappealing. Chinese beer, compared to good European beer, tends to be light, weak and flat. By custom, you drink it down in one go in small glasses while playing dice games or belting our earnest C-pop ballads. Kingstar takes all these attributes, then adds the additional quality of tasting vaguely of urine*. Bad luke-warm beer aside, we were there out of ethnographic curiousity. Aini language, at least in Romanized form, looks like a cross between Aztec and Thai, with generous amounts of playful consonant-marriage.

“Qaz qwza nga lkuxay,” the karaoke subtitles flashed, as images of made-up Aini lasses in sashayed amid palm trees and tropical flowers, or sat timidly with boys on floating bamboo barges. “Sing a song for us!,” I asked the bargirl, who got through a quarter of the song before being drowned out by the rousing interpretation of some beered-up Aini boys, probably migrant laborers. We clapped before taking leave, leaving behind our half-drunken Kingstar. In China, there are no laws about carrying alcohol, and we foreigners revel in this freedom, often swilling booze straight from the bottle en route.

Continuing home, we passed a handful of brothels, staffed by various minority girls, according to our guide, who’d taken us through several different minority hill villages the previous day. According to him, some minorities don’t possess the concept of prostitution, making it easier for them to end up in the trade. Finally, we arrived back at Love hotel, located next to a nightclub, if the music was anything to go by. But now, what was this? Music pumping from inside our hotel as well?

“It’s gonna be a loud night,” Judy predicted. Where earlier we’d been discussing how sleepy Mengla seemed, it turns out the town had been primping for some wild clubbing action.

In the mini-nightclub on the first floor were ten or so dancers, bouncing around against the epileptic trance of lights. They jumped about as if on happy pills, the men in their forties and fifties, the girls half their age. The song ended, and the dancers retired to their booths. “He jiu, he jiu!” (“Drink booze, drink booze!) the owner shouted, his shirt lifted to his chest, proudly displaying a Laughing Budda-size gut. Out in the stairwell, a john, his drunken eyes closed, had wrapped himself around a bored-looking prostitute. We wound past them, dodging the saliva gobs as we went.

It turns out that Mengla, a border town on the edge of China and Southeast Asia, could be described as a number of things. “Seedy?” Without a doubt. “Quirky” also works well. But never “dire.”

*How do I know what urine tastes like, you ask? My answer: you just do.

NB: These pics, sadly, are not from Mengla but rather Kunming and Jianshui, other places in Yunnan.

Jianshui Roast Tofu: from factory to table

Despite Jianshui’s 1200 year history and prominence in the history of southern Yunnan, it remains largely anonymous. It is here, in this town of around half a million residents, with its large clumps of intact hutongs filled with pre-modern Chinese life, that inquisitive food enthusiasts can sample as well as learn the process behind “roast tofu,” a simple yet delicious snack unique to Jianshui, and eaten ubiquitously in homes and eateries throughout the town. A large grill slowly roasts the small, bitesize cubes to golden perfection as diners pick them off to dip into small sauce bowls, spiced with a combination of peppers, peanut sauce and MSG. Meanwhile, the house “roaster” tallies each customer’s tally of tofu cubes by throwing a single grain of corn into that customer’s counting bowl, constantly replenishing the grill with fresh cubes. At two mao per cube, Jianshui’s roast tofu makes for an affordable, nutritious addition to the bowls of noodles that they accompany.

A leisurely walk around Jianshui’s numerous hutongs will easily offer more quintessentially traditional sensory experience than entire months in China’s urban bubbles might provide. Rattan baskets, fried frogs and vegetables drying stand outside of crumbling wood and brick houses, narrow doorways tempt the curious into ramshackle courtyards. Down one street, just outside one of the town’s renovated gate towers, we discovered a series of Jianshui tofu cube manufacturers.

The process of making these cubes is quite remarkable to watch, similar in some ways to watching a skilled Hui noodle maker as he pulls his “la mian,” or observing miniature dumplings being kneaded and sealed. These are some of the more readily watchable (and often mesmerizing) skills of the Chinese culinary arts. Jianshui tofu cubes, handmade by women ranging from girls to the elderly, provide a similarly delightful spectacle, moulded with prodigious speed and uniformity using a simple cheese cloth.

Whilst wandering this lane, stopping regularly to peer in on more women at work, we spoke with a local who invited us to observe the process at his neighbor’s factory, located in a narrow building that, from the outside, could easily pass as another home. Outside, a leper was begging, a horse drawn cart was filled with leafy greens freshly picked from the fields behind the street. At Mr. Sou’s factory, we were shown the vats in which the soy beans, imported from Shandong, are soaked overnight. They are then ground into the soft tofu-like matter which we consumers recognize. From small buckets of this soft cooked tofu, the shapers take small handfuls, adding them into the cheesecloth, which they then wrap around and squeeze, removing excess water. The newly shaped cube is sat down on a tray, in eight by eight rows of 64. She then unwraps one of the previously wrapped ones, which have been left to set for a short while, before repeating the entire process. Shapers estimate that they can manufacture between three to four hundred cubes per hour.

I’ve been able to find Jianshui-style roast tofu in Kunming, Yunnan’s capital city, but nowhere outside of Yunnan. If anyone has found restaurants elsewhere selling this delicious snack, let me know!