When is the best time to go to Shangri-La?
From March to June, the temperature is just right, neither too cold nor too hot. Before the rainy season, the water in Aila grassland has not risen, and there are the least tourists, which is very quiet. July-September is the traditional rainy season in Shangri-La Plateau, and it is also the season to eat wild mushrooms of Tricholoma matsutake. All kinds of wild flowers are blooming, but summer vacation is also the summer vacation season with the most tourists. Rooms and cars are very tight, so be sure to book in advance, otherwise the price will be several times higher.
Summer is the rainy season in Shangri-La, but there is not much rain and the weather is still pleasant. Shangri-La has a unique scenery in summer, with green grasslands, clear lakes and lush mountains everywhere. In summer, Shangri-La also has various cultural activities, such as Tibetan horse racing, etc. You can feel the rich Tibetan culture.
Shangri-la specialty
1, shangri-la yak
Shangri-La yak meat is a specialty of Shangri-La County, Diqing Tibetan Autonomous Prefecture, Yunnan Province, and is a geographical indication of agricultural products in China. Shangri-La yak is cold-tolerant but not heat-tolerant, and has strong adaptability to cold and humid alpine pasture, suitable for extensive grazing management, with large intake, poor training level, short and strong body, and different sizes in different places. The yak meat produced is delicious and unique in flavor.
2. Shangri-La Matsutake
Shangri-La Tricholoma matsutake is one of the most famous Tricholoma matsutake species in China. The quality of Tricholoma matsutake produced by it is the best, and the annual export is in short supply. For 30 years in a row, it won the championship of matsutake export. Diqing Shangri-La Tricholoma matsutake is famous at home and abroad for its fat body, tender meat, lasting fragrance and good color.
The above contents refer to Baidu Encyclopedia-Shangri-La City.