Jinggu Dai and Yi Autonomous County (景谷傣族彝族自治县) is an autonomous county under the jurisdiction of Pu'er Prefecture, Yunnan Province, China. The Dai ethnic minority, which numbers 1,158,989, is distributed throughout the Dai Autonomous Region and the Dehong Dai-Jingpo Autonomous Prefecture in Xishuangbanna in the southern part of Yunnan Province. In the past, they were called 'Baiyue', meaning a vast living area. Therefore, they have established a close relationship with ethnic groups like the Zhuang, Dong, Shui, Bouyei and Li, who are said to be the descendants of the Dai people. When you come to Jinggu Dai and Yi Autonomous County, there are much things you can buy for your family and relatives.

Dai People Clothes(傣族服饰)

The river valleys and plains in the south and west of Yunnan Province are home to most ethnic minorities in the province. The areas where the Dai ethnic people live are mainly in tropical or subtropical zones that are best known for the warm weather, luxuriant mountain forests and abundant products. These geological features are fully reflected in the Dai ethnic clothing, which is beautiful and quietly elegant and at the same time, comfortable to be worn and in good taste. The clothing is nothing short of a statement of the Dai people's love of life and their pursuit of moderate beauty.

The clothes for men are pretty much the same in different areas. The upper garment is usually a front-opening collarless jacket or narrow-sleeved short jacket. The lower garment is a pair of light-colored, broad-waist, and pocket-less pants. Most men use white or cyan cloth to wrap the head, with some wearing a woolen hat. They have a blanket over their shoulders when it’s cold. The Dai men are bare-footed all the year round. Their clothes are light and comfortable for doing farm work and look elegant and smart when the wearer is dancing.

The Dai women tend to pay special attention to their clothing, focusing on light, beautiful, simple and elegant dresses as well as on the perfect match of colors. Their upper garment is a tight-fit undershirt that comes in different colors and a light-color front-opening jacket with narrow sleeves over the undershirt. The lower garment is a flowery straight skirt with various woven patterns.

Pu’er or Pu-erh Tea(普洱茶)

Pu-erh or Pu'er is a variety of fermented and aged dark tea produced in Yunnan province, China. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled.This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.

Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui fermentation process (渥堆) developed in 1973 by the Kunming Tea Factory:206 created a new type of pu-erh tea. This process involves an accelerated fermentation into "ripe" Shu Cha (熟茶) which is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there.The legitimacy of shu cha is disputed by some traditionalists in contrast to aged teas. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.

Tanks noodle(罐罐米线)

Noodles are a staple food in many cultures made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. A single noodle can be made, eaten, or extracted from a serving of noodles, but it is far more common to serve and eat many at once, and thus more common to see the plural form of the word. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel. The oldest evidence of noodle consumption, from 4,000 years ago, has been found in China.

Golden Phoenix Mango(金凤凰芒果)

The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The center of diversity of the Mangifera genus is in India. While other Mangifera species (e.g. horse mango, Mangifera foetida) are also grown on a more localized basis, Mangifera indica—the "common mango" or "Indian mango"—is the only mango tree commonly cultivated in many tropical and subtropical regions. It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh.

Jinggu Brown Sugar(景谷红糖)

Jinggu brown sugar is very famous. Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). The Codex Alimentarius requires brown sugar to contain at least 88% of sucrose plus invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as "soft." The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products. Particle size is variable but generally less than granulated white sugar. Products for industrial use (e.g., the industrial production of cakes) may be based on caster sugar which has crystals of approximately 0.35 mm.