Thousands of years of fire tempered Xinjiang capsule culture
In the oasis village on the edge of Taklimakan desert, whenever the morning dawns, there is always a unique fragrance of wheat and Populus euphratica blended with charcoal in the air. This thousand-year-old fragrance is the most vivid totem of Xinjiang's food culture-Naan. This piece of land, which occupies one sixth of China, tells the story of survival, wisdom and civilization inheritance with the same round pasta, regardless of Uygur, Kazak or Han compatriots. First, the crystallization of civilization in the camel bell on the Silk Road In the archaeological site at the foot of Tianshan Mountain, the fragments of the Han Dynasty nangkeng unearthed reveal the ancient genes of this food. When the Persian caravan brought the skills of making round scones along the Silk Road, the ancestors of the western regions perfectly integrated them with local winter wheat. On the mural of Gaochang Old Town, the woman wearing a flowered hat is poking and printing the naan blank with a wooden handle. This scene is still fresh in today's old town of Kashgar.
The evolution history of Nao is a microscopic history of civilization exchange. The "Hu cake" recorded in Youyang Miscellany in Tang Dynasty and the "Uighur tea and rice" described in Eating Meals in Yuan Dynasty all point to this kind of food that travels through time and space. The wisdom of different nationalities meets here: the portable needs of Turkic nomads, the baking skills of Persian craftsmen, and the pasta tradition of Central Plains farming civilization have jointly shaped the perfect shape of Naan. Second, the ever-changing taste of the earth gift In bazar, Hotan, hundreds of kinds of naan form a golden square. Kuqa's "Aymanke" naan, which is as big as a wheel, is given a unique flavor with camel thorn ash and alkaline water; Kashgar's "Guo Sigeld" naan is inlaid with gem-like onion grains; Turpan's "Tuokasi" naan is as thin as a cicada's wing, and it smells like the burnt smell of the grape vines. Each oasis has its own unique slang, which tells the regional code with flour.
Production skill is a flowing poem. Hetian craftsmen hammered the dough with a century-old Sang Mu Nan, giving off a rich rhythm; Kazakh housewives in Altay describe shaman totem in their hearts; Xibo people in Yili Valley create sweet variations with buckwheat noodles and wild honey. When the modern electric oven tries to replace the traditional nangkeng, the Kashgar master Aili still insists on guarding the most authentic wheat fragrance with apricot charcoal fire. Third, the cultural totem on the tip of the tongue In the Uyghur proverb, "the father's inheritance will disappear, but the mother's naan will not disappear". When a baby is born, it is necessary to use salty naan to open the taste, and the wedding ceremony of the couple needs to break the concentric naan. On Eid al-Adha, the naan towers of every household are piled up into golden peaks. This kind of round food has already surpassed the function of eating, and has become a common spiritual totem of all ethnic groups in Xinjiang.
In modern supermarkets in Urumqi, vacuum-packed chickpea naan stands side by side with cut cakes; In the live broadcast room in Tik Tok, after 00, the girl Reyina explained the practice of rose sauce in fluent Mandarin; On the Central European train, sesame naan with QR code is heading for Duisburg. In the collision between tradition and modernity, Han is writing a new legend of Silk Road. When the dusk dyed red the earth wall of the old city of Kashgar, the fragrance of the last oven gradually merged into the starlight. In the afterglow of the century-old nang pit on the street corner, the collective memory of the earth in the western regions is sealed. From the Tarim River to the foothills of Altai Mountain, from the ancient road of Han and Tang Dynasties to the "Belt and Road", this simple and profound food has always witnessed that the power of civilization lies in refining the simplest ingredients into eternal cultural codes.
Thousands of years of fire tempered Xinjiang capsule culture
In the oasis village on the edge of Taklimakan desert, whenever the morning dawns, there is always a unique fragrance of wheat and Populus euphratica blended with charcoal in the air. This thousand-year-old fragrance is the most vivid totem of Xinjiang's food culture-Naan. This piece of land, which occupies one sixth of China, tells the story of survival, wisdom and civilization inheritance with the same round pasta, regardless of Uygur, Kazak or Han compatriots.First, the crystallization of civilization in the camel bell on the Silk Road
In the archaeological site at the foot of Tianshan Mountain, the fragments of the Han Dynasty nangkeng unearthed reveal the ancient genes of this food. When the Persian caravan brought the skills of making round scones along the Silk Road, the ancestors of the western regions perfectly integrated them with local winter wheat. On the mural of Gaochang Old Town, the woman wearing a flowered hat is poking and printing the naan blank with a wooden handle. This scene is still fresh in today's old town of Kashgar.
The evolution history of Nao is a microscopic history of civilization exchange. The "Hu cake" recorded in Youyang Miscellany in Tang Dynasty and the "Uighur tea and rice" described in Eating Meals in Yuan Dynasty all point to this kind of food that travels through time and space. The wisdom of different nationalities meets here: the portable needs of Turkic nomads, the baking skills of Persian craftsmen, and the pasta tradition of Central Plains farming civilization have jointly shaped the perfect shape of Naan.
Second, the ever-changing taste of the earth gift
In bazar, Hotan, hundreds of kinds of naan form a golden square. Kuqa's "Aymanke" naan, which is as big as a wheel, is given a unique flavor with camel thorn ash and alkaline water; Kashgar's "Guo Sigeld" naan is inlaid with gem-like onion grains; Turpan's "Tuokasi" naan is as thin as a cicada's wing, and it smells like the burnt smell of the grape vines. Each oasis has its own unique slang, which tells the regional code with flour.
Production skill is a flowing poem. Hetian craftsmen hammered the dough with a century-old Sang Mu Nan, giving off a rich rhythm; Kazakh housewives in Altay describe shaman totem in their hearts; Xibo people in Yili Valley create sweet variations with buckwheat noodles and wild honey. When the modern electric oven tries to replace the traditional nangkeng, the Kashgar master Aili still insists on guarding the most authentic wheat fragrance with apricot charcoal fire.
Third, the cultural totem on the tip of the tongue
In the Uyghur proverb, "the father's inheritance will disappear, but the mother's naan will not disappear". When a baby is born, it is necessary to use salty naan to open the taste, and the wedding ceremony of the couple needs to break the concentric naan. On Eid al-Adha, the naan towers of every household are piled up into golden peaks. This kind of round food has already surpassed the function of eating, and has become a common spiritual totem of all ethnic groups in Xinjiang.
In modern supermarkets in Urumqi, vacuum-packed chickpea naan stands side by side with cut cakes; In the live broadcast room in Tik Tok, after 00, the girl Reyina explained the practice of rose sauce in fluent Mandarin; On the Central European train, sesame naan with QR code is heading for Duisburg. In the collision between tradition and modernity, Han is writing a new legend of Silk Road.
When the dusk dyed red the earth wall of the old city of Kashgar, the fragrance of the last oven gradually merged into the starlight. In the afterglow of the century-old nang pit on the street corner, the collective memory of the earth in the western regions is sealed. From the Tarim River to the foothills of Altai Mountain, from the ancient road of Han and Tang Dynasties to the "Belt and Road", this simple and profound food has always witnessed that the power of civilization lies in refining the simplest ingredients into eternal cultural codes.