Salt pans in Tibet

Situated at the edge between south east Tibet and northern Yunnan Region, Markam is popular for well sodium created from its regional sodium water wells. The record of the sodium market of Markam goes back to 1200 years ago in Tang Empire (AD 618 - 907). The sodium dishes in Tibet entice visitors, too.

At existing, there are around 3454 sodium areas in Markam, generating 1,500,000kg of sodium each year. The product has become an important income for natives.

Local individuals dig water wells on mountains along the Lancang Stream, and bring out brine water from strong within the stone bed linens, from which sodium crystallizes after days of water loss.

These sodium dishes with historical taste and the exclusive regional way of life of the group are also a great fascination for household and offshore visitors travel to Tibet.

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