The Ancient Water Mill in Laiya Township

　　The water mill has a history of at least 1,900 years. It stands as a physical testament to humanity’s earliest use of natural energy to benefit human life. According to historical records, aside from its basic function of grinding grain, water mills were widely used in industries such as brewing, papermaking, incense production, and oil pressing. They were among the most commonly used power devices in ancient times. Water mills spurred advancements in stoneworking, carpentry, and blacksmithing. They served not only as traditional tools for production and daily life but also as symbols of cultural heritage.

　　The Laiya Township Water Mill is located in Laiya Township, Hotan County, just 300 meters from the township government office. Established in 1965, it has been in operation for 42 years. Covering an area of 1.5 mu (approximately 1,000 square meters), the site is shaded by lush trees, with swiftly flowing water moving from east to west. The rushing water strikes the wooden wheel beneath the stone mill, creating strong pressure that turns the upper stone millstone. The water mill building is a two-story structure built 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 set of millstones is a trumpet-shaped wooden hopper, wider at the top and narrower at the bottom, which can hold either 100 kilograms of wheat or 75 kilograms of corn flour. The rotating millstones emit a low, humming sound. Each millstone is about 1 meter in diameter. The upper stone is connected to the wooden wheel via a central axis and rotates, while the lower stone remains fixed. At the bottom of the hopper is a small mechanism controlled by a wooden stick floating on the surface of the millstone. When wheat or corn is poured into the hopper, this small mechanism slightly opens and closes with the rotation and vibration of the millstone. The grains then slowly flow out through the outlet at the bottom of the mechanism and into the bowl-sized opening 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 the water pressure is sufficient, each mill can grind 400 kilograms of wheat or corn per day (24 hours). The flour produced by 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 brighter color, a delicious and sweet taste, and is beneficial to health. It is a purely natural, green food product.