The Ancient Water Mill in Layika Township

The Ancient Water Mill in Layika Township

The Ancient Water Mill in Layika Township

The origin of water mills dates back at least 1,900 years, serving as one of the earliest examples of humans utilizing natural energy for the benefit of society. According to historical records, aside from their primary function of grinding grain, water mills were commonly employed in the brewing, papermaking, incense-making, and oil-pressing industries. They were among the most widely used power devices of ancient times, driving advancements in stonework, carpentry, and blacksmithing. These mills were not only vital tools for production and daily life but also symbols of traditional culture.

The Layika Township Water Mill is located in Layika Township, Hotan County, just 300 meters from the township government office. Established in 1965, it has a history of 42 years and covers an area of 1.5 mu (approximately 1,000 square meters). The site is shaded by lush trees, with water flowing rapidly from east to west. The force of the water striking the wooden wheel beneath the stone mill generates immense pressure, which in turn drives the upper stone millstone to rotate. The water mill is built as a two-story structure over a sluice gate. The lower floor houses the mill, while the upper floor features ethnic-style barbecue snacks. There are currently 12 pairs of water mills here, with each pair of millstones weighing up to 1,000 kilograms. Above each millstone is a trumpet-shaped wooden hopper, wider at the top and narrower at the bottom, with an opening facing upward. Each hopper can hold 100 kilograms of wheat or 75 kilograms of flour. As the millstones rotate, they emit a low humming sound. Each millstone has a diameter of about 1 meter. The upper stone is connected to the wooden wheel via its central axis and rotates accordingly, while the lower stone remains fixed. At the bottom of the hopper is a small mechanism controlled by a stick floating on the surface of the rotating millstone. When corn or wheat is poured into the hopper, the mechanism opens slightly with the vibration caused by the rotation of the millstones. The grains then slowly flow through the outlet of the mechanism into the bowl-sized inlet at the center of the millstones. Flour is ground out from the gap between the upper and lower millstones. The water mill operates for 10 months of the year. When water pressure is sufficient, each mill can grind 400 kilograms of wheat or corn per day (24 hours). The flour produced by these stone water mills does not generate high temperatures like electric mills, thus preserving more nutrients from the grains. As a result, water-milled flour has a longer shelf life, a fresher color, a richer taste, and is sweet and healthy — making it a truly natural and green food product.