What does Kazanqi mean: a person who makes pots for his career (Uygur)

Kazanqi is an old city in Yining City, Xinjiang, and Kazanqi is a "person who makes pots for his career" in Uighur. In Kazanqi, an area where nearly 1, people live, most people live as craftsmen, who make pots, shoes and copper pots.

Many folk houses with a century-old history have been preserved here, and they have always maintained a relatively complete traditional style and pattern, with Chinese and Western characteristics and Taranchi traditional cultural style. The use of blue in Kazanqi's buildings is very frequent, either on the exterior wall or on the roof, and more often on the door panels and window sills. Blue is the main color, and the whole building looks exquisite and pure.

introduction of Kazanqi

Kazanqi folk custom tourist area in Yining City is the only large-scale original ecological cultural scenic spot in northern Xinjiang, because it is the window of the city image of Yili and a true portrayal of the national customs, which covers the heavy Uygur culture without losing the unique folk customs of the Uighurs in northern Xinjiang.

Kazanqi Folk Tourist Area is located in the southeast of Yining City, with an area of about 22.9 square kilometers and a core area of 12.8 square kilometers. It is mainly inhabited by Uighurs, Hui, Kazak, Uzbek and other ethnic minorities, with a population of nearly 1,.

Kazanqi is an original ecological large-scale cultural scenic spot with the theme of experiencing national customs and traditional culture, which was built by Yining City with rich folk resources and long-term historical and cultural background of Kazanqi's multi-nationalities.

Kazanqi cuisine

Nan, roasted steamed stuffed bun, cold rice noodles, bean jelly, pilaf, lasagna, roasted mutton, noodles and lungs (don't try it easily), kawas.

focus on ice cream, hand-made ice cream, because the materials are pure and there are no additives such as essence, so it will have a little smell of milk.

The preparation process of every kind of food is so wonderful, such as the cold and delicious kawas, which needs to be fermented at high temperature. The sweet ice cream in midsummer brings coolness to people, but in the production process, it has to be constantly tortured by the fire to ensure its pure taste. When the fire was burning brightly, Esseti poured 5 kilograms of milk into each of the two cauldrons, and then added white sugar.

In order not to paste the milk into the pan, it is necessary to keep stirring with a wooden spatula until the milk appears attractive milky yellow. This is only the first step in making ice cream-cooking, but it takes more than two hours. Then add fresh eggs, and continue to stir for two hours, so that the milk and eggs are completely blended until the color of "ice cream" mentioned by Essetti comes out, which is why the handmade ice cream we eat always presents attractive egg yellow.

Cooked milk has to be dried overnight to fully dissolve the cream, which is called air-drying, and then it is put into an electric drum for further rotation and air-drying the next morning, which is called turn-ripening. After three times of cooking, delicious handmade ice cream is finished.

As soon as the ice cream aired the day before was put into a clean tin bucket for cold storage, it was caught up by Mr. Gu and his party from the mountain city of Chongqing. Knowing that it was the freshest ice cream, Mr. Gu bought one with his family and friends, and praised it as "delicious" after eating it. Mr. Gu is very interested in seeing ice cream made on the spot.

He told reporters: "I heard the commentator say that there is handmade ice cream, but I didn't expect to see it made in such an original ecology with my own eyes. Under the grape trellis, while visiting the production and tasting, this feeling is wonderful. I hope this pure ecological thing can be preserved. "