The Landian Yao, a branch of the Yao who call themselves “Kim Mun” (meaning Yao people), take their name from their skill in growing indigo plants and their fondness for clothes dyed with indigo. They live on steep, forested mountain slopes at about 800–1,500 m, where indigo plants grow well.

To make indigo, the Landian Yao of Yaoqu Township, Mengla County, first harvest 30 kg of indigo plants and put them in a 200-litre barrel, completely covered with water. They ferment the plants for 2–3 days, turning them once a day with a stick. When the plants have rotted and broken apart, they wring them out and remove them. While stirring, they add 3 kg of slaked lime to the remaining liquid and keep stirring for about 60 minutes until little foam remains. After standing for 2–3 hours, the indigo settles out; the waste liquid is ladled off, leaving indigo paste (see the traditional indigo-making process below).