"Chawo" is a solidified substance made by boiling a natural liquid that tastes like soda water (locally called nitrate water). It is shaped like a small cake and tastes bitter and astringent. The local Tibetans in Muli call it "Chawo" in Jiami language and "Deai" in Pumi language. It is the best panacea in Muli and other Tibetan areas such as Daocheng, Litang, and Jiulong in history. Mengwodi, Maer Group, Tongwo Village, Tangyang Township, Muli Tibetan Autonomous County, is famous in the Tibetan area for producing traditional medicine "Chawo". In history, local residents had to pay "Chawo" taxes, and thousands of people came here from all directions to trade and buy "Chawo". It has become an important means of livelihood for local residents. The production of "Chawo" has become a treasure in the Tibetan cultural corridor of Muli Tibetan area with its long inheritance history and splendid inheritance culture. [Era of Creation] Tsering Lhamo (45 years old), the current inheritor of the "Chawo" production in Tangyang Township, introduced: Her ancestors have been passing down a story. In ancient times, people lived in extreme hardship. There was a natural saltpeter in a place called Ke'aza, a place of dream nest. One night, a mountain god cast a dream to the tribe leader, saying that if you want to live a happy life, you should chop 99 loads of firewood and 99 loads of pine torches, and ask a monk to perform a ritual, and then boil the saltpeter in Ke'aza for 49 days. The things you get can make the whole tribe live a happy life. But remember not to let the saltpeter become dirty (dirty). (According to her, this saltpeter is very magical. Every year, a monk is invited to burn incense and chant scriptures here, and the saltpeter will be larger. If something unclean comes to the mountain where the saltpeter is produced, the saltpeter will dry for a long time.) After hearing this, the tribe leader followed the instructions of the god and it is said that salt can be boiled out. Unexpectedly, on the 30th day of the lunar calendar, an ignorant woman took her skirt to wash at the exit of the saltpeter water. The saltpeter water suddenly dried up, and the salt was not boiled out. There were some residues left at the bottom of the pot, which is now the Chawo. These residues are also magical and can cure diseases. Therefore, the people boil Chawo every year. Some use it for discomfort, and some use it to exchange for salt and grain to maintain their livelihood. According to the local elders, the production of Chawo is a craft that the locals must learn from generation to generation. When he was a child, he heard from his grandfather that since our people came here to live, we have the skill of boiling Chawo. It has a history of thousands of years. Renqing Lhamo told us that her family is very famous for making Chawo. From her ancestor to her generation, there are now seven generations who can clearly know it. Making Chawo is actually very simple, and it does not distinguish between men and women. It just depends on people's luck. Some people can never solidify it into a finished product, while others can easily form it and the quantity is large. Therefore, before each brewing, incense must be burned and kowtowed at home. If the family is well-off, they can also come to chant on site. When brewing, the host must also chant Mani songs continuously. One is to pray that the brewed cawo can cure all diseases and eliminate disasters. The second is to pray that the best cawo can be brewed. From these stories, we can see that the production of cawo has played a very important role in the lives of local people in history. In today's era of advanced medical level, the people still insist on engaging in this skill. This is not only driven by its practical value, but also a kind of inheritance and memory of people's ancient national traditional history and culture. [Distribution area] Maer group, Tongwo village, Tangyang township, Muli Tibetan Autonomous County, Liangshan Prefecture, Sichuan Province. It belongs to the mountainous area, connected to Bowo Township in the east, Donglang Township in the west, Litang County of Ganzi Prefecture in the north, and Dongzi Township of this county in the south. It is about 35 kilometers wide from east to west and about 55 kilometers long from north to south. The township covers an area of 1,251.9 square kilometers. The population is 4,227, with a vast land and sparse population. The per capita arable land is 5 mu, and the grassland and forest land are more than 220 mu. Chawo is mainly distributed in areas with natural saltpeter water, such as Tangyang Township, Maili Township, Taoba Township, and Wujiao in Muli County. [Basic Content] The process of making Chawo does not require complicated procedures. It mainly involves preparing firewood and a large pot. Under normal circumstances, it takes a week to make a pot, and the number of products made is also quite limited. 100 jin of saltpeter water can only make a cake of about 2 liang. Therefore, preparing enough firewood is the first priority, and then setting up a stove, putting a large pot about 1 meter long on the stove, setting up firewood, burning incense at the outlet of the saltpeter water, chanting auspicious scriptures, and then scooping water with a ladle, carrying it with a bucket and pouring it into the large pot, and making a fire to boil. When part of the water boils and evaporates, fresh saltpeter water is added, and this is repeated hundreds of times until the water at the bottom of the pot gradually becomes viscous, and no more water is added, and then it is boiled over low heat until only a grayish-white tofu-like solid is left in the pot, then the fire is turned off and the solid is kneaded into small cakes of appropriate size. It takes about one week to make it once. The water added to the pot is about 600 kilograms. Finally, a cake of about one kilogram is made. Then the cake is divided into several pieces at 2 taels each. In the process of making, it is best to keep the fire going at one time, but it is often made intermittently. [Basic characteristics] The production skills of cawo do not require complicated procedures to complete. It only requires a certain amount of practice and mastering the heat. The whole production process only requires a big pot, a ladle, a bucket, enough firewood, no advanced processing methods, local materials, no special site, a few big stones to support a stove, no auxiliary tools and equipment, and one person can complete it independently, but it takes more time. The finished product has good color and unique medicinal effects, and has always been welcomed by local people. [Basic value] It is made by boiling pure natural mineral water, which can be called green medicine and is also a wonderful flower in Chinese medicine. Whether it can show the local cultural characteristics of Muli and benefit the people as in the past depends on everyone's protection and development. Let the Chawo really reflect its Tangyang Dream Chawo has a strong practical value in daily life in Muli, Daocheng, Litang, Jiulong and other places. In the past, due to the blockage of transportation, people could only rely on their own resistance and witchcraft to treat diseases. Chawo became a panacea for all diseases. In fact, it did not have such great magical powers. It only has the effect of detoxification and stomachache, but in the era without medicine, its use value is far higher than its own value. For hundreds of years, it has been favored by local and surrounding people of all ethnic groups. It has played a very important role in the lives of people in Tibetan areas, especially Tibetan people. From a scientific point of view, it has medicinal value.