Baoshan Travel Guide
Location: Baoshan city is in the southwest of Yunnan Province, about 486km from Kunming.
Population: 2,468,000
Area: with an area of 19,637 square kilometers
Nationalities: distributing Bai, Li, Hui, Man, Achang, Dai, Miao Zhuang, Yao Minority Nationalities, etc.
History: Baoshan first rose to prominence during the Southern Silk Road period, extending via Baoshan and Tengchong far into Burma, India and beyond. During World War II, Baoshan once again saw epic warfare as 250,000 Chinese troops fought off Japanese attempts to invade China from Burma. Following the end of the war and the communist victory over the Kuomintang in 1949, Baoshan remained a heavily militarized region thanks to its proximity to the border, and though the military profile has faded in recent years, visitors will still often see young soldiers marching—and sometimes ambling—around town.
Climate: The complex and varied terrain lead to seven climate types in the city: north tropic, south sub-tropic, north sub-tropic, central sub-tropic, south temperate, central temperate and plateau. The weather here is moderate throughout the whole year, but varies greatly throughout the day. The average temperature in Baoshan range from +8.2°C during the coldest month to +21,0°C during the hottest month, with an annual average temperature of +15.5°C. It is the true “spring city.”
Transportation: Air-Baoshao Airport has daily flights to and from Kunming.
Railway-A railway line connecting the city via Dali to Kunming and the rest of China is under construction.
Highway-Baoshan lies on the main road from Ruili on the Burmese border to Kunming. The Baoshan–Kunming section is completed highway, but the Ruili–Baoshan section remains incomplete.
Local Specialties: Jade article, rattan weaving product, Chinese Xuan Paper (for painting and calligraphy) of Tengchong County; Arabica coffee bean
Local Food: Local delicacies include Yongcheng salted preserved duck, Nounao “pot”, Tengchong crock chicken, and fried sasa Roast Chicken Porridge, Bait Wire
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