Shangri-La (香格里拉市) is a county-level city in northwestern Yunnan province, People’s Republic of China and is the location of the seat of the Dêqên Tibetan Autonomous Prefecture. In the second half of the 20th century Shangri-La was called Zhongdian (中甸) but was renamed on 17 December 2001 as Shangri-La (other spellings: Semkyi’nyida, Xianggelila, or Xamgyi’nyilha) after the fictional land of Shangri-La in the 1933 James Hilton novel Lost Horizon, in an effort to promote tourism in the area. The original Tibetan population previously referred to this place by its traditional name Gyalthang or Gyaitang, meaning “Royal plains”. This ancient name is reflected in the Tibetan Pinyin name of the town of Jiantang (建塘; Jiàntáng), the county seat.

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Haba mountain is loated in the south east Shangrila county, elevation of  Its peak is 5396m above sea level.  Haba mountain is in the south east of Himalaya mountain,  belongs to the Hengduan mountain range (横断山脉).   Haba mountian the climbing paraise for hikers.   because of the monsoon season, Its very windy in Jan. to feb. , The best season to climb the mountain is Oct to Dec.

In the southeast of Shangri-la County lie the Haba Snow Mountains that are named after the Haba Village at the foot. Haba means "the place for bumper grain harvest" in the language of Naxi people. The Haba Snow Mountains go from north to south, and their 5,396-meter peak surrounded by four minor peaks looks like a crown shining in the distance. Due to the sharp differences in altitude, there are different climate types in the mountains. It is the distribution center of the azalea, the primrose and the gentian, and these celebrated flowers have gained a reputation of "the mother of world gardens" for the Haba Snow Mountains.

Yak butter is still produced today by Tibetan farmers by hand using a traditional method. The first step is to collect milk from yaks.  The milk is then poured into a tall wooden cylinder, followed by a continuous up-down plunging motion and churning of the milk by the farmer using a round wooden paddle, easily up to a few thousand times over an hour.  When the resulting solidified butter begins to stick to the wall of the container, the farmer will collect the butter and cool it down using water, before squeezing the solid butter to remove any remnant liquid that may be still trapped inside the butter.  The final step is to shape the butter by hand into the individual round cakes normally seen in the market, each piece weighing around one kilogram.
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