Yanjing Dry-Salt Manufacturing Process in Markam County, Qamdo

The Yanjing Dry-Salt Manufacturing Process (井盐晒制技艺) is a traditional salt production technique from Markam County (芒康县), Qamdo (昌都), Tibet. This ancient method of salt production involves extracting brine from wells near the Lancang River (澜沧江) and allowing it to dry and crystallize naturally under the sun. The salt produced here is a crucial ingredient in Tibetan cuisine, particularly for making butter tea (酥油茶), and is known locally as zanba salt (糌粑盐). Salt production has been the main economic activity for the people of Salt Wells (盐井), and this unique method of making salt has been passed down for generations.

In 2008, the Yanjing Dry-Salt Manufacturing Process was recognized as a National Intangible Cultural Heritage and included in the second batch of heritage items approved by the State Council of the People’s Republic of China. It was assigned the heritage number Ⅷ-153.

Key Information

  • Heritage Name: Yanjing Dry-Salt Manufacturing Process (井盐晒制技艺)

  • Heritage Category: Traditional Craftsmanship (传统技艺)

  • Protection Unit: Markam County Cultural and Tourism Bureau (芒康县文化和旅游局)

  • Approval Date: May 20, 2008

  • Heritage ID: Ⅷ-153

  • Region: Markam County (芒康县), Qamdo (昌都)

Historical Origins

The Roots of Salt Production in Tibet

The history of salt production in Markam County can be traced back to the Tubo Kingdom (吐蕃王朝) period, more than 1,300 years ago. The famous Salt Wells (盐井), which are located near the Lancang River, have been a center for salt production since the Tang Dynasty (唐朝). The name “Salt Wells” (察卡洛) comes from the Tibetan word “Cha” (察), meaning salt, and “Kalo” (卡洛), meaning a place or well.

Historically, Markam County was famous for its high-quality salt production, with salt being a vital commodity traded along the Tea Horse Road (茶马古道), an ancient trade route connecting Tibet to neighboring regions. In the late Qing Dynasty, Liu Tingzan (刘廷赞), a poet, described the salt production process in his work “Salt Wells’ Chronicle” (盐井民国志), further solidifying the significance of this region’s salt-making tradition.

Craftsmanship Features

Unique Characteristics of Yanjing Dry-Salt

The Yanjing Salt (晒盐) is distinctive for its high quality, which is most evident during the spring and early summer months. This period, when the peach blossoms (桃花) bloom, is considered the best time for salt production. The salt harvested during this time is referred to as “Peach Blossom Salt” (桃花盐), known for its exceptional purity and flavor. The salt harvested in other seasons, though still good, is not as highly prized.

The salt-making process is a labor-intensive and handcrafted technique, relying heavily on the natural environment and the power of the sun and wind to evaporate the brine and crystallize the salt.

Crafting Process

The Traditional Yanjing Salt-Making Method

The production of Yanjing Salt involves several steps, all of which are carried out manually by local salt workers using traditional methods. These methods have remained largely unchanged for centuries.

  1. Brine Collection: Workers use wooden buckets to extract brine from the saltwater wells along the Lancang River. They climb steep ladders to access the wells and bring the brine back to their homes or salt pans.

  2. Evaporation: The brine is poured into shallow salt pans (卤池) and left to evaporate under the sun. During spring and summer, the salt will crystallize in about two days. In colder months, it takes about 4–5 days for the salt to form.

  3. Harvesting and Cleaning: Once the salt has crystallized, workers use scrapers to gather the salt crystals, separating the cleaner, white salt for human consumption and the coarser, dirtier salt for livestock.

  4. Packaging: The salt is then packaged and sold, either for culinary use or as a valuable commodity for the local market.

This technique involves no industrial machinery, and all the steps are carefully performed by hand, showcasing the labor of love and wisdom passed down through generations.

Inheritance and Protection

Cultural Inheritance and Key Figures

The Yanjing Salt Making process has been passed down through families for centuries, with the techniques being taught through oral traditions and practical experience.

One of the key inheritors of this tradition is Zhuoma Yangzong (卓玛央宗), born in 1965 in Markam County (芒康县), who is a representative inheritor of the third batch of National Intangible Cultural Heritage.

Protection Measures

Efforts to Preserve the Heritage

  • November 2019: The Markam County Cultural Bureau (芒康县文化局) was officially designated as the protection unit for the Yanjing Salt Manufacturing project.

  • October 31, 2023: The protection unit for the project was reassessed and the Markam County Cultural and Tourism Bureau (芒康县文化和旅游局) was recognized as an eligible protection entity.

Social Impact

Contributions to Local Economy and Culture

Salt production has been a central aspect of life in Markam County for centuries, contributing to the region’s economic development and acting as a key commodity in trade along the Tea Horse Road. The salt-making process not only supports the local community economically but also preserves an ancient cultural tradition that is central to the identity of the region.

In May 2013, the Salt Wells (盐井) were recognized as a National Key Cultural Heritage Protection Unit by the Chinese government. This has helped raise awareness about the importance of the salt-making tradition and the need for its preservation. Additionally, there are ongoing efforts to have the Salt Wells listed as a World Heritage Site.

Cultural Anecdotes

The Legend of the “Battle of Qiangling” (羌岭之战)

According to local legends, the production of salt in Markam County was so important that it even led to a war. The Battle of Qiangling (羌岭之战) was fought between the Tibetan hero King Gesar (格萨尔王) and the local Naxi king (纳西王) for control over the salt wells. The Naxi king’s son was captured, and eventually, the salt wells were passed into the hands of King Gesar. This legendary event highlights the immense value of salt, which became a crucial resource in the region’s history.

The Myth of the Salt Wells’ Formation

One beautiful local myth explains the creation of the Salt Wells. According to the legend, the Mount Damiyong Snow Mountain (达美拥雪山) was moved by the Goddess Avalokitesvara (观世音菩萨) to create a pair of phoenixes (凤凰), who then landed on either side of the Lancang River. These phoenixes transformed into salt wells, providing the local people with the precious resource they needed to survive.

This story reflects the deep connection between the local people and their environment, as well as the spiritual significance of salt in Tibetan culture.