The staff is blowing up The Cardsai.
The staff prepares to make kasai with milk and noodles.
"Kasai" is a kind of food made of dough of different sizes and shapes, which is one of the essential New Year goods in the Tibetan New Year, which can be roughly divided into ear shape, butterfly shape, bar shape, square, round and so on. In order to add more flavor, "Kasai" is fried and sprinkled with a thin layer of granulated sugar. The more common "Kasai" has a round "Bulu", a petal-shaped "Plum", and a layer of "Sangabalie", in order to look more beautiful, usually the petal-shaped "Plum" will be painted with a variety of bright colors and patterns.
On February 21, when the reporter came to Linkuo North Road, he found that it was already "Kasai Street". It is reported that the Tibetan New Year is approaching, and many merchants have temporarily rented many shops in this area to make "Kasai", and most of these masters who make "Kasai" are concentrated in the month before the Tibetan New Year.
In addition to this kind of temporary shop that earns extra money, there are also some old shops on Lingo North Road that make "Kasai". Located in the westernmost part of "Kasai Street", the Tibetan boutique Kasai shop is an old shop, and when you enter the store, the cream smells on your face, and the masters in overalls are carrying out their work in an orderly manner. The shelves are filled with exquisite "Bulu", "Meadow", "Sangabalie" for customers to choose, and some of the fried "Kasai" are packed in large basins, and the clerk points to these "Kasai" and tells reporters that these are just fried, and they should be placed in these basins to dissipate heat before packaging, and then uniformly packed into bags. Because it is almost the Tibetan New Year, there are many people who buy "Kasai", no less than 200 people at many times, basically fried and sold.
Kang Zhuji, the manager of the Tibetan boutique Kasai shop, is 56 years old this year, and has been making "Kasai" with her sister since she was in her 20s, "When I was a child, whenever it was almost the Tibetan New Year, my grandmother would make a lot of delicious 'Kasai', at that time, many colleagues in the unit would come to our house to taste the 'Kasai' made by my grandmother, and sometimes even some people in the unit let my grandmother make them the 'Kasai' of the Tibetan New Year. The "Kasai" of Kang Zhuji's family slowly became popular, and more and more people knew. Later, Kang Zhuji and her sister simply opened a "Kasai" shop.
Kang Said: "Because my sister and I learned some methods of making 'Kasai' with my grandmother, our sisters opened a 'Kasai' shop together, which was specially made and sold a month before the Tibetan New Year. Kang Zhuji's "Kasai" has excellent quality and taste, and has always been loved by the public, and many customers have been buying it for several years. (Text/Reporter Yang Jin Photo/Reporter Lu Mingwen)