Why do Altay's cattle and sheep move four times a year?

In Altay, northwest China's Xinjiang Uygur Autonomous Region, known as the land of gold mountains and silver waters, layered pastures stretch between the Altai Mountains and the Junggar Basin. For generations, local herders have followed the rhythm of grass growth and seasonal change, driving their livestock and carrying their yurts as they journey between seasonal pastures throughout the year. This annual cycle of seasonal transhumance is not only a time-honored nomadic way of life and production passed down through generations, but also a distinctive cultural landscape unique to Altay.

In Altay, pastures are divided by altitude into winter pastures, spring-autumn pastures, and summer pastures. Herders move between these elevations throughout the year, heading north in spring and south in autumn, with annual round-trip migrations spanning hundreds or even over a thousand kilometers. Livestock travel across terrains, following fresh grass as they go, and are raised free-range over the course of these long journeys. This practice is not merely a means of livelihood; it embodies an ancient wisdom of harmonious coexistence between humans and nature. It also underpins the distinctive quality of Altay's beef and mutton.

Spring Transhumance: Leaving winter shelters behind for lambing and rearing

From mid-to-late March through April, as snow melts and temperatures rise, herders leave their winter pastures and head north to the spring-autumn grazing grounds at the mountain foothills.

Photo shows herders leave their winter pastures and head north to the spring-autumn grazing grounds.

With its mild climate, melting snow, and sprouting grass, this area hosts the peak lambing season, when families take on the busy work of welcoming new lambs, nursing mother animals and their young, shearing wool, and organizing their herds.

Photo shows herders on the move during seasonal transhumance.

The grassland is turning green. Livestock graze on fresh growth while herders rest and prepare to move their herds up to the mountain pastures. The migration route takes them across mountains and rivers. Camels carry yurts, cooking utensils and other supplies, as households relocate with their herds. After being kept through the winter, young stock now join the journey, which spans hundreds of kilometers across the seasonal grazing grounds.

Summer transhumance: Heading to high mountains for lush pastures

From late May to June each year, herders drive their sprawling herds deep into the Altai Mountains, heading for the high summer pastures.

Photo shows herders drive their livestock to the high summer pastures.

Summer pastures sit at high altitudes with cool weather and abundant rainfall. Lush meadows thrive, making this the prime season for livestock fattening. Cattle and sheep graze freely in the alpine forest meadows, feeding on a variety of wild plants such as bupleurum, astragalus, and allium mongolicum, and drinking glacier meltwater from the Altai Mountains. Ample outdoor exercise, combined with a diet of natural pasture plants, gradually improves the animals' condition and enhances the accumulation of flavor compounds in their meat.

Photo shows cattle and sheep graze on the summer pastures.

Summer is also the liveliest season for herders. They set up yurts and make dairy products such as clotted cream, cheese, and fermented mare's milk. Traditional folk activities, including horse racing, Buzkashi (horseback competition for possession of a goat), and "Kyz Kuu" (girl chasing), take place one after another, filling the grasslands with vibrancy and festivity.

Autumn transhumance: moving south as autumn arrives

From mid-to-late August through September, as temperatures drop in the high mountains and pastures turn yellow, herders wrap up their summer grazing and begin heading south, returning to the spring-autumn pastures for a transitional stopover.

Photo shows herders drive their livestock south during the autumn migration.

Autumn is the season of harvest. After migrating across hundreds of kilometers over the four seasons, Altay sheep have earned the name "thousand-mile sheep." Years of trekking over mountains have given them firm and fine-textured muscle fibers, while the diverse mountain pastures impart a unique freshness to the meat. The meat is lean yet tender, rich yet not greasy, with a distinct aroma and only a mild mutton taste. A simple boil with salt is all it takes to bring out the meat's natural sweetness. As a national protected geographical indication (GI) product, Altay lamb has become a true culinary hallmark of the region. At the same time, herders are busy selling livestock, breeding, and stocking up on winter forage.

Photo shows herders drive their livestock south during the autumn migration.

The autumn migration is equally demanding. Herds must cross river valleys and mountain passes, making their way down from the highlands against the autumn winds, step by step, as they prepare for the coming winter.

Winter transhumance: retreating to winter settlements for the cold season

From late October through November, with heavy snow approaching, herders complete their migration to the winter pastures.

Photo shows herders move their livestock to the winter settlement.

Winter pastures are usually located in river valleys, sheltered valleys, and sandy hollows that offer protection from harsh winds and snow. With limited grazing land available, herders rely on hay and forage stockpiled in advance to sustain their livestock through the long winter.

Photo shows herds make their way along the migration route.

Through the long winter months, herders rest and recharge in the winter settlements. They repair their yurts and maintain their tools, waiting for the spring winds to return and start another cycle of pastoral migration.

Behind the transhumance: ancient wisdom, culinary delights, and changing times

Transhumance is more than just a physical relocation.

Photo shows herds move along the migration route.

Generations of herders have relied on close observation of climate, pasture conditions, and mountain terrain to practice rotational grazing. This approach allows the grasslands to recover and maintains the ecological balance of the steppe, embodying the accumulated wisdom of harmonious coexistence between humans and nature. The year-round migratory grazing system is also the key to the quality of Altay beef and mutton. As livestock traverse the pastures over long distances, feeding on diverse herbs and drinking snowmelt, their meat develops a tender texture, evenly distributed intramuscular fat, and a subtle milky aroma. These qualities have made Altay meat a signature delicacy of the region.

Today, with the advancement of settlement policies aimed at promoting pastoral stability, many herders have settled into permanent homes, while some continue to uphold the traditional practice of transhumance. Along the migration routes, government departments, public security officers, and veterinarians provide support. Modern technologies such as drones and weather early warning systems are also deployed to safeguard this ancient pastoral migration, giving traditional nomadic culture new vitality in the modern era.

Photo shows government agencies, police, and veterinarians accompany and assist herders along the migration routes.

Seasonal transhumance, with its enduring presence across the Altay landscape, remains a cornerstone of local nomadic life. It is both a cultural signature and the basis for the region's celebrated cuisine.

(The Media Convergence Center of Altay City, Reporter: Han Ling)