October Update

Climbing is in full swing although it has been a bit warm the past two days with temps reaching 30 degrees. Climbers have been at all the popular crags including White Mountain where we have just begun replacing the bottom bolts that were removed by the local villagers.

Ah Cheng and Ah Bang finally sent the project at the Chicken Cave. Paul and I bolted it over one year ago climbing aid on lead. The consensus grade is 13b/c. Ah Cheng said it was one of the best climbs he has ever been on: very technical with a few unlikely knee-bars. They are still trying to come up with a suitable name.

A new 'beginner' crag has been bolted - the Swiss Cheese - located just outside of town on the way to Wine Bottle. There are 8 routes from 5.6 to 5.10. I'll post the route topo here and we will include it in the upcoming supplement to Paul Collis' Yangshuo Rockclimbs.

Climbers are out today attempting to establish a route up the picturesque overhanging line on the crag across from the village we pass through on the way to the Egg. They will need a few days as the lower section is sharp black rock and must be climbed before the music starts on the exposed orange rock above. Many climbers have talked about getting on this line and Andrew deserves to bag it with all the work he has put in on the Swiss Cheese. He is also working with the YAI to document the bolting situation and come up with recommended bolting standards for the area.