วิถีหลากศาสนาของ “ชาวจีนยูนนาน” บ้านยาง ต.แม่งอน อ.ฝาง จ.เชียงใหม่ : ซีรีส์วิถีคน [CC] (19 ก.ค. 64)

Nearly 70 years ago, Chinese people from the 93rd Division immigrated through Doi Ang Pass and settled in Ban Yang, a village nestled in a valley rich in vegetation and water. Despite the passage of time, the Yunnanese people's way of life, rooted in their Yunnanese roots, has not changed much. Although their religions include Chinese Buddhists, Chinese Christians, and Chinese Muslims, they live together like brothers and sisters. Bang Rohab Bunthiam, the village headman of Ban Yang, who is Muslim, recounts the mutual support among people of different faiths: "There's a single market here where you can shop for all religions. Even at merit-making ceremonies, regardless of religion, people of different faiths come together to help each other because they're from the same village." In this village, the Yunnanese Buddhist way of life is still cherished and passed down. This includes preparing for and after death, especially coffins, as it is believed to extend life. Ying Ai Ching, or Kritsana Yingcharoenkit, 49, recounted that he had purchased a coffin for his grandmother and kept it carefully protected. Grandma is now 90 years old. Grandpa Wen Kua, 84, has four coffins at home. He proudly recounts that his children took him to buy them when he was 50, and they've been kept for over 30 years. His son, Phongthep Chatthapana (58), recounts that purchasing coffins is a way of expressing gratitude to one's parents, a tradition passed down through the Yunnanese Chinese way of life. The coffin maker is a craftsman named Qing Lei, surnamed Ma, from Ban Mai Nong Bua, Chai Prakan District, 20 kilometers from Ban Yang. It's believed that a craftsman who makes coffins must have received direct knowledge from their father. Beyond religious beliefs, the Yunnanese people live a simple life, close to nature, and enjoy unique cuisine, such as coconut-filled steamed buns, dumplings, and vermicelli noodles kneaded using traditional methods. Furthermore, they have a special dish, available only during the winter: "Nua Nam Khueng," or "Kang Pa," as the locals call it. The specialty is... The dew relies on the cool wind and winter dew to dry the meat, resulting in softness. The meat is dried for 7-10 days in the sun. The method involves hanging it from the top of a 4-5 meter long bamboo pole, then setting it upright to expose the meat to maximum sun exposure. Once the meat is dry, it can be taken out and fried. Some people make a large batch, which can be stored for years. Dew meat is a special delicacy for the locals, as relatives or acquaintances often bring it as a gift, as it can only be made once a year. The Yunnanese identity is deeply ingrained in the people's way of life, including teachings and beliefs. Although it has changed somewhat with the times, its values, particularly its gratitude to ancestors, have not diminished over time. Follow the series "Way of Life" on Monday, July 19, 2021, from 5:30 PM to 6:00 PM on Thai PBS. Watch reruns at http://www.thaipbs.or.th/TheConnect #YunnanChinese #Religion #ChiangMai ------------------------------------------------------- Subscribe to our channel for more great shows at: http://thaip.bs/YSBht5j And follow Thai PBS online at: Website: http://www.thaipbs.or.th Facebook: http://www.fb.com/ThaiPBS Twitter:   / thaipbs   Instagram:   / thaipbs   LINE: http://www.thaipbs.or.th/AddLINE YouTube:    / thaipbs