
照片由 Ray Raimundo 在Pexels.com拍摄
想要在厄瓜多尔的卡尼亚尔体验最棒的活动,可以从印加皮尔卡考古群开始,这是该国最大的印加遗址,距离市中心约80公里。接着前往绿松石色的库莱布里亚斯湖,而在5月24日广场上,当地集市与殖民地风格建筑交相辉映。
壮观的石砌建筑群矗立于3,160米高处,是全国唯一此类印加建筑。您将进入椭圆形的太阳神庙,漫步于两大文明交汇之地。
快速信息: 它由两个民族共同建造:卡尼亚里人奠定了地基,印加人后来扩建了仪式空间,这在椭圆形的太阳神庙中清晰可见。海拔超过3160米,它是全国最大、保存最完好的印加建筑。
亮点: 在六月冬至期间,阳光恰好穿过太阳神庙狭窄的门缝,照亮由石块堆砌、不用一粒灰浆的墙壁。在因蒂·拉伊米庆典上,卡尼亚里人的后裔回到同一级台阶点燃火堆、歌唱并留下祭品,正如他们世世代代所做的那样。


屏住呼吸,水下隐藏着一座古老的石质建筑。山间空气、宁静湖泊与黎明升起的薄雾,会让您说不出话来。
快速信息: 在海拔3100米处,这座冰川湖在风吹的高原草甸间闪闪发光,四周环绕着翠绿的山丘。2003年的干旱使水位下降,露出同心圆石墙和一座阶梯,很可能是前印加仪式平台的遗迹。
亮点: 在冰冷的湖面深处,躺着完美的同心圆石墙和一座没入水中的阶梯,这座建筑至今仍让考古学家困惑不已。当地传说湖中栖息着一条巨蛇,而这个名字意为“小蛇”的湖泊,正是得名于水位下降时显现的石环。
这座广场充满山城的生机,是感受安第斯真实节奏的理想之地。教堂、小摊和周日集市,让您体验到游客难得一见的真实日常。
快速信息: 在海拔超过3100米的高度,这片石质平台世世代代充当社区的主要集会场所。广场以1822年5月24日皮钦查战役的胜利命名,一侧是拥有两座钟楼的大教堂,另一侧则是古老的市政厅。
亮点: 每年5月24日,广场都会变成庆祝皮钦查战役的舞台,有游行、烟花和身着五彩服饰的舞队,舞到深夜。最动人的细节是广场中央那口古老的石井,居民们从清晨起便聚集在周围,交换消息和新鲜货物。


巴洛克式的金色装饰,伴随着乳香和周日集市新鲜面包的香气。等待着您的是凉爽的穹顶、深深的静谧,以及周边独有的钟楼景致。
快速信息: 教堂内部的雪松祭坛即使在只点蜡烛时,也因九层鎏金而闪闪发亮。圣器室藏有46只银质圣杯,其中最早的一只刻有1652年的年份,已有370多年的历史。
亮点: 在收获玉米之前,教区居民会在守护神像前连续三天点燃33支蜡烛,这一习俗自18世纪起便载于教区登记册中。在西侧小堂,可以一览先民开凿的梯田,在秋日的阳光下,一切都披上了金色。
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Made by slowly cooking figs with panela (unrefined cane sugar) and spices like cinnamon and cloves. It is traditionally served around Easter in Cañar.
These sweet pastries are made with fresh cheese and anise, then baked until golden. Despite their name, they are desserts and not the savory filled tortillas found elsewhere.
A thick, caramel-like preserve made from Andean squash cooked with panela and cinnamon. Its deep orange color and rich flavor make it a favorite at local fiestas.
A cherished Andean delicacy, the cuy is seasoned with garlic and cumin, then roasted over an open fire until the skin is crispy. It is served whole and reserved for special celebrations and festivals in Cañar.
A whole pig is marinated in achiote, garlic, and local herbs, then slow-roasted for hours until the skin turns crackling golden. It is typically served with mote (hominy corn) and llapingachos, which are cheese-stuffed potato patties.
This hearty plate piles fried potatoes, a fried egg, and avocado under a rich peanut sauce. It is a filling market-day meal that showcases the region's love for peanuts and potatoes.
This thick, deep purple drink is made from black corn flour, Andean blackberries, and a blend of spices and fruits. It is traditionally sipped on November 2, the Day of the Dead, alongside guaguas de pan, which are sweet bread figures shaped like children.
An ancient fermented drink made from germinated corn, it has been brewed in the Andes for centuries. In Cañar it is often served in a traditional hollowed gourd called a mate.
A warm, comforting mix of aguardiente (sugarcane liquor), naranjilla juice, and cinnamon. It is a festive favorite during the cool highland nights and at local celebrations.
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Best preserved Inca ruins in Ecuador with a temple of the sun
Highland páramo park with lakes and hiking trails
Devil's Nose nariz del diablo scenic line
Highland rail line to Alausí and Quito
Take frequent interprovincial buses from Cuenca on the Panamericana Sur highway; they run every 20 minutes and stop in Cañar center.
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