Scenery and legends: a driving tour of Lijiang

Driving tours are a new way to explore Lijiang and its surrounding areas. SUVs are the best choice for the trip because they offer speed, comfort and durability.

If you start the tour from Lijiang, Dali is a wonderful midway stop that cannot be missed. It is 317 kilometers from Kunming to Dali, about a four-hour drive on the expressway.

It is always good to stop midway and have a brief tour in Dali, exploring thousand-year-old towns and foreign bars at the same time.

From Dali it is another 179 kilometers to reach Lijiang, a three-hour drive along hilly roads. Visitors can see the Yulong Snow Mountain upon arrival in Lijiang.

Board and lodging in Lijiang is very convenient. Visitors can choose to have a traditional, quiet or socially active stay in the town.

Staying in the old town is the best way to experience Lijiang.

If you are a social animal, different bars in the evening offer drinks and entertainment. Staying in Shuhe is the best option for those who want to relax and avoid the noise.

Can't-miss scenery

Old Town of Dali

Dali is the first old town you see when traveling on the DianZang Railway. There are many beautiful scenes along the road, such as Guyu Shuanglang and the old towns of Wasexiang and Haidongxiang.

The most wonderful scene is the sunset on Erhai Lake.

‘Soft’ night in the Old Town of Lijiang

Lijiang is listed as a UNESCO World Heritage site and is still well maintained after more than 800 years.

It was first established in the late Song Dynasty (AD 420-479).

More than 300 old stone bridges, trees, lanes and houses line the streets of Lijiang.

Arriving and lodging in Lijiang

Wulixiang Inn: the owner is an interesting Shanghai girl who grew up in Xinjiang and who enjoys traveling. Her courtyard is charming and offers a very convenient location for travelers. The inn is outside the town center and offers a peaceful respite from the noisy surroundings.

The area has many different kinds of cuisine to choose from. Visitors should feel free to explore the food and their surroundings.

Edited by Li Yang and Michael Thai