We are an inn that has been refurbished from traditional Tibet dwellings. There are 20 rooms, and every day there are tourists (literal meaning-brothers and sisters) from all corners of the world.

We provide you with in-depth information of Lhasa tours, allowing you to experience the most authentic sweet tea from tea houses and eat the most authentic Tibetan food.

Tibet is a magical place with countless beautiful legends and intoxicating scenery.

For example, in the desert, lions, birds, lizards, spiders, frogs and so on all have a light yellow “desert color” as their camouflage. Creatures in the deep ocean are often red because light cannot be easily shunned through in the deep sea. Lastly, animals that live in the snow, such as Polar Bears and Arctic Rabbits, will have a coat of white so that they can hide peacefully in the snowfield.

There are records of winter ice in the Book of Songs and Zuo Zhuan. A special official in the court is responsible for picking up ice cubes during the winter and storing them in the "ice room" or "ice well” for use in the summer.

In the Zhou Dynasty, people had begun to use icehouse to store winter ice for summer use.

From ancient times, Chinese people have used the order of battle camps to observe a troops readiness for battle. As in the olden days there was the Xiliu Camp, now there is Zhurihe, both strongly fortified, both conceal hidden talents.

How can you be so calm? Aren't you worried about your husband taking a mistress? Our marriage law is already such a joke, so if there is no pressure from public opinion, wouldn't that just be more wind in the sails of cheating men?

The brewing of traditional Shaoxing huangjiu essentially respects the rules governing "the difference in the seasons and in the local environment, the quality of material and the level of skill in any craft," as referred to in the Book of Rites. They use pure white glutinous rice, top-grade wheat and unpurified water from Jian Lake as raw ingredients. In the seventh month of the lunar year they make the brewer's yeast. Then in the eighth month of the lunar year they make the wheat yeast or "qu". And in the ninth month they ferment the glutinous rice wine, and it is not until the start of winter that they put in the grain to start the brewing process, using the traditional Shaoxing compound fermentation craft for over ninety days. At the start of winter in the following year, they start to press it, then heat the alcohol, then they seal it in jars with clay and store it away. Only after several years, or even several decades of aging, do you get a high-quality alcohol like the Huadiao, Nuerhong or Shanniang varieties of huangjiu.

What do you know? It’s not bad already if I can get some sleep in a shelter with long beds and drink hot water when I get to Sichuan-Tibet