制作中的沐川草龙。

沐川草龙表演场景。

　　在不断的实践中，陈焕彬对传统草龙制作进行了创新改良。他把传统草龙改良为鳞甲龙。将龙头的眼睛、鼻子、嘴巴等部位做出皱褶，让龙头看起来更圆润，五官更立体、更显精致。同时，精选当年新鲜的稻草，经特殊工艺熏蒸24小时，达到防虫防霉变、色泽光亮的目的。精选稻草做的龙更稳固，甩上千次都不会散架。
　　Through long-time practice, Chen Huanbin addressed the shortcomings of traditional grass dragon making and upgraded it to a scaled dragon. He created wrinkles on the dragon’s head, including its eyes, nose, and mouth, to enhance its three-dimensionality and beauty. At the same time, carefully selected fresh, unburned rice straw is steamed for 24 hours using a special process to achieve insect and mold resistance, and to ensure a bright, glossy finish. Dragons made from this carefully selected straw are more sturdy and won’t fall apart even after being swung thousands of times.
　　沐川草龙编扎技艺的精湛，受到四海宾朋高度赞扬和喜爱，多次亮相各大展演活动现场。
　　The exquisite technique required in making the Muchuan Grass Dragon has been highly praised and loved by people from all over the world. The dragons and relevant techniques have made multiple appearances at major exhibitions and performance events, and have been taken to different places for exchanges and learning.
　　2003年，沐川草龙申报吉尼斯世界纪录成功。此次申报所用的草龙，由陈焕彬和20余名草编业余爱好者历时3个多月选用80多万根稻秆精心编制而成，总长200.8米。
　　In 2003, the Muchuan Grass Dragon successfully applied for a Guinness world record. The grass dragon used for this application was meticulously crafted over the course of more than three months by Chen Huanbin and over 20 straw weaving enthusiasts, using over 800,000 stalks of rice straws. The dragon measures a total length of 200.8 meters.
　　2008年6月，沐川草龙被列入第二批国家级非物质文化遗产名录。
　　In June 2008, its technique was listed as one of the second national intangible cultural heritage items.
　　中文文图：《看四川》杂志记者 戴余乐 英文作者：四川国际传播中心记者 刘动