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Blondie In China travels through Shangri-La in Yunnan, beginning in Dukezong ancient town with suyoucha, or yak butter tea, and tsampa, made from barley flour. The town was rebuilt after a major fire, and the route includes the world's largest prayer wheel, which takes more than 20 people to turn. At Potatso National Park, Blondie sees mountain landscapes and yaks, tries yak-steamed buns and learns about cordyceps, a caterpillar fungus also referenced in The Last of Us. The day ends at a Tibetan dinner hosted by Jiang Can, a fifth-generation incense maker. Guests share local dishes and a 15-layer hot pot cooked with burning coals placed in its base. Along the way, Blondie meets local people and describes the food and places she visits, offering a personal look at Tibetan culture and cuisine in Shangri-La.
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Breakfast and a visit to Dukezong
Blondie In China travels to Shangri-La in Yunnan, where her route begins in Dukezong ancient town. The town is about 1,300 years old and was rebuilt after a devastating fire. She tries a traditional Tibetan breakfast of suyoucha, yak butter tea, and tsampa, a barley-flour food. The meal introduces her to ingredients and tastes that are different from those she usually encounters on her travels.
She next visits the world's largest prayer wheel. Turning it takes the combined effort of more than 20 people, making the stop a shared activity rather than a brief look. Her journey continues to Potatso National Park, a large area of changing landscapes, snow-capped mountains and alpine lakes. She sees yaks and tries yak-steamed buns. The visit also includes cordyceps, a caterpillar fungus that she recognizes from the television series The Last of Us.
Dinner with an incense maker
The final part of the journey is a traditional Tibetan dinner hosted by Jiang Can, a fifth-generation incense maker. The meal includes local dishes and a 15-layer hot pot. Its preparation is part of the gathering: burning coals are placed directly into the base of the pot. Blondie shares the table with her hosts and describes the food and hospitality she experiences.
Across the day, the video moves from the rebuilt old town to the prayer wheel, the national park and a family dinner. These stops show different sides of Shangri-La, from town architecture and Buddhist practice to mountain scenery and cooking. The account includes personal reactions to breakfast, yak meat and cordyceps, and it focuses on interactions with the people who welcome her. It presents a traveler's experience of the region rather than claiming to cover every part of Tibetan culture. The dinner in particular gives the visit a personal ending, with Jiang Can's incense-making family tradition and a hot pot cooked with coals in its base.
FAQs (From the traveler's perspective)
- Q: What were the sweet potato noodles like?
- A: They looked like shining leather and tasted yummy.
- Q: What was the most surprising thing you found?
- A: Probably the $1 haircut and not needing a ticket to enter Zhu-long cave. Both details surprised me.
- Q: What is included in the Tibetan dinner?
- A: The dinner hosted by Jiang Can includes local dishes and a 15-layer hot pot. Jiang Can is a fifth-generation incense maker, and the pot is prepared with burning coals placed directly into its base.
