Shangri-La is located in the "Grand Triangle" area of ??Yunnan, Sichuan and Tibet in the northwest of Yunnan Province. It is a pearl of the national "Three Parallel Rivers" scenic spot and is located in the heart of Diqing Shangri-La. It is a rare pure land in the world that perfectly preserves the natural ecology and traditional national culture. It is known as the "Great Mountain Garden", the "Kingdom of Animals and Plants", and the "Kingdom of Non-ferrous Metals". Traveling 315 kilometers north along the Yunnan-Tibet Highway from Dali, you can reach the central town of Zhongdian County, the capital of Diqing Tibetan Autonomous Prefecture. It is 659 kilometers away from Kunming and can be reached in 50 minutes by plane. It is a county with Tibetans as the main body, a vast territory and rich resources. Zhongdian has 24 famous tourist attractions. It is an area rich in natural and cultural landscapes and is one of the country's eight golden tourist hotlines. The main scenic spots (spots) of Shangri-La include Tiger Leaping Gorge, Bita Sea, Yangtangqu, Yak Boat, Song Zan Forest Temple, Baishui Terrace, Na Pa Sea, Yila Grassland, Mei Li Snow. Mountains, white snow mountains, Xiaozhongdian sea of ??flowers, Tibetan home visits, Shangri-La Grand Canyon, Samage Nature Reserve, Bodhidharma Cave, Pu/Da/Cuo National Forest Park. Food and snacks: Solima wine: It is a unique drink in Tibetan areas, commonly known as "Tibetan wine", and some people also call it "Tibetan beer". The production process is not complicated; stir-fry the green pear ingredients, add the distiller's yeast, and steam it in a large barrel for seven days. When you use it, you can connect a small tube to the waist of the barrel and drink it, which is a bit like the way wine is made in Western Europe. The taste of wine is mild and tranquil, but you must not be greedy, because once you are drunk, it will be difficult to wake up. Tibetan pastries: Tibetan pastries are good at making pasta, and there are many varieties. The most common ones are fried fruits, "Basa" cakes, "Jixiangjie" fried fruits, longan buns, and fried "Xuluxu" "Lu" etc., with different shapes, crispy and delicious. It is mostly used on festive occasions to entertain guests. Fried fruit is called "Xian Na" in Tibetan. It is formulated with refined flour, ghee and other raw materials. To make "Basa" pastry, first steam the refined flour into broad bean-sized dough balls, put them into butter soup and fry them, then add milky brown sugar to make a sweet and sour, soft and sweet, oily cake. In addition to the non-greasy "Basa" pastries, there are also Tibetan pastries made from highland barley noodles, such as "Nazhen" cakes. Butter tea: Butter tea is an indispensable necessity for Tibetan people’s daily life. It is simple and convenient to make: first pour the local tea into the tea tube, add butter, salt and refined spices, beat it up and down with a stirrer repeatedly until it becomes watery and milky, and then pour it. Drink it, the color, fragrance and flavor are beautiful, and the aftertaste is endless. Drinking butter tea plays a very important role in the Tibetan diet. Tibetan families drink tea at least three times a day, and some even as many as a dozen times. Butter tea can not only produce a lot of heat, keep out the cold after drinking it, but also produce fluid and quench thirst. Many people who have never drank butter tea will find it unpleasant when they taste it for the first time. However, after drinking it a few times, they will truly appreciate its fragrant mouthful and long aftertaste. Zanba: Zanba is one of the main foods in Tibetan areas. The main method of grinding tsampa is highland barley. The highland barley is dried, fried, and ground into fine noodles to become fragrant tsampa. When Tibetans eat tsampa, they first pour some butter tea into a bowl, then add the tsampa to the bowl and mix it evenly with their hands. Then, knead it into small balls and eat it. Tsampa is rich in nutrients and easy to carry. It can be eaten as long as it is brewed with tea. When you eat it for the first time, you can make it a little thinner, otherwise you might choke! Many pilgrims use tsampa as dry food, which is convenient to eat. Pipa meat: Pipa meat is a kind of meat made using the traditional Tibetan method of curing meat. The specific method is to remove the pig's internal organs and bones, leaving the intact body. After it cools down slightly, add peppercorns, grass fruits, salt and other condiments (some also add white wine), rub it gently, sew it up, press it on a stone slab to marinate, and plug the pig's nose with a cork or corn cob. Strict to prevent insects. Because of its shape like a pipa. Therefore, it is called "Pipa meat". "Southern Yunnan News" said that Pipa meat is "as thin and greasy as amber, and the shape is like a Pipa." Pipa meat can be stored for a long time. If it is not cut, it will stay unchanged for several years. Its meat is delicious and transparent in color, making it mouth-watering. It can be boiled or stewed and is a delicacy for Tibetan people to entertain guests.

Semi mutton: This dish is specially eaten by Tibetan men when they return from hunting. It is cooked by the wife at home, waiting for her husband to return home with a full load, as a sign of happiness and sweetness. The main ingredient is mutton, accompanied by yellow eggs, sugar, wine, vegetable oil and ghee. Golden and tender, with a sweet and sour taste. Guoben hot pot: "Guoben" is a Tibetan bamboo leaf vegetable, a wild plant produced in the mountains. To be precise, it is not a traditional Tibetan dish, but the result of ethnic integration and "mutual learning". The main raw materials include Guoben, potato, cooked pork belly, tofu, water-baked powder, etc., coupled with cooked ham, fungus, pipa meat, and sprinkled with a little sesame oil, the aroma will be overflowing and fragrant. Food to keep out the cold, warm the body, and nourish the body. It is best to use copper or earthenware containers to eat this hot pot, which tastes more delicious. "Sibu": "Sibu" is a famous dish of the Naxi people, which means "blowing liver" in Naxi language. The pork liver is inflated to make it expand, stuffed with refined salt, five-spice powder, shredded ginger, fire salt, Shaoxing wine, pickled, taken out, and then sprinkled with pepper powder to air-dry. When eating, put "Tebu" into a soup pot, add chili berries, ginger, and Sichuan peppercorns, simmer over a slow fire, take out and cut into slices. Fresh color. Spicy and fragrant, it is storage-resistant and can keep its flavor unchanged for a year.