After the Tiger Leaping Gorge we headed north-west to Zhongdian (Shangri-La).
We were gaining height all the time, and the landscape was becoming more and more dry. I’d mentioned how I wanted to try Tibetan tea, so Alex made a phonecall and arranged for us to have lunch in a typical Tibetan house. This turned out to be really interesting – to see how a typical house operated. Tibetan houses in Yunnan tend to be large and built around a courtyard, with the livestock living on the ground level, the family on the floor above, and storage above this.
The po cha, which is made from tea leaves, yak butter, and salt was fine, though a bit of an aquired taste.
Lunch was stewed yak with potatoes, which was really tasty.
We also tasted powdered barley, and a nip of the local hooch.
This ‘local’ experience gave me a great idea. I could meet foreign tourists at Edinburgh Airport, take them to Fat Mac’s flat where they could try eating his broth and breed, and sample his home brew, visit his allotment and listen to him rant on in unintelligible Glaswegian. We could make a fortune.
Hmm. Maybe not.