How did Kazakhs come into being?

The ethnic origin of Kazakhs is also very complicated. From the 1 century BC to the 4th century AD, Wusun people who lived in today's Ili Valley in Xinjiang and around Lake Issyk-Kul in the former Soviet Union, as well as Serbs (white people) and Yueshi people who lived here earlier, were the earliest ancestors of Kazak people.

In the second half of the 6th century, nomadic Turks in Altai Mountains first merged with Wusun, the hometown of Wusun in the northern Tianshan Mountains. Later, the Khitans and Mongols also joined the formation and integration of the Kazakh nation. With the continuous expansion of Mongolian power, the distribution of Kazakhs in the early days after integration has expanded to most parts of Europe. 1In the 1960s, the early nomadic Kazakhs in the lower reaches of the Syr Darya River split from the Mongolian Golden Curtain Khanate and moved eastward to the Chu River basin south of Lake Balkhash. Because they moved to resist and get rid of oppression and rule, they were named "Kazak", which means asylum seekers or deserters. Later, these people merged with Uzbeks who moved to the south and Mongols who moved from nomadic to settled, established the Kazakh khanate, and formally formed a new national identity known as "Kazakhstan".

Kazakh folk custom

1. Clothing: Kazak clothing has strong national characteristics. "Tumek" is a hat worn by Kazakh men in winter. It has two ear fans and a long tail fan at the back, which can keep out the snow and keep out the cold. Kazak women's clothing is more complex than men's clothing, with diverse styles and exquisite workmanship, and with the change of age, the dress is also different.

2. Diet: Kazakhs often cook the meat of cattle, horses, sheep, goats, prey and birds. When cooking, put some salty salt properly, stew it with slow fire, and enjoy it after cooking.

Kazakhs usually like to roast and eat the meat on the breast of freshly slaughtered sheep (mostly when drinking koumiss). When roasting, spread out the breast fork meat, drill it through with meat, and then sprinkle with salty salt to cook it.

The dairy products of Kazak herdsmen include cream, milk skin, yogurt, cheese, milk bumps, milk tofu, red milk tofu, ghee, koumiss made from koumiss, and camel milk made in camel milk.

3. Place of residence: Kazakh pasture can be divided into winter and summer. Pastures in summer are mostly in places with high altitude and cold climate in winter, and pastures in winter are distributed in river valleys, mountain basins and sunny low slopes.