The most common is to eat hand-held mutton, its method is to cut the bone into large pieces of mutton, together with the sheep's head, belly, heart, liver, lungs and so on a piece of the iron pot with water with cooking. After the water boils, sprinkle off the foam, add the right amount of salt, and then use the fire to cook, cooked meat cut into small pieces, eat by hand, people according to personal taste at any time to increase the end of the salt.
Roasted meat is mainly eaten when entertaining guests and going out hunting. After the guests came, the Kazakhs slaughtered the fat sheep, took out its entrails and roasted the whole sheep with fire. Hunters in the field hunting, often put the meat on the fire roasted after eating; herdsmen in the wild grazing, cut a few sticks, the upper end of the sharpened, skewered into thin slices of wildlife meat, put on the fire roasted to eat, a distinctive flavor.
Smoked meat is a meat product made for long-term preservation." Smoking" as a cooking method, refers to the main meat has been cooked and processed, and then smoked, so that the main material color aggravation, bright oil, and with the unique aroma of smoke, easy to carry and storage. Smoked meat, put some salt, some also put wild onions. Add the wild onion smoked meat, the flavor is more delicious. Every late autumn season, sheep fat and strong horses, herdsmen have to slaughter sheep, horses and cattle, most of the meat smoked and stored in the winter to eat. Also use horse meat into sausage, can be stored for a long period of time. In addition to eating meat, the herders also eat rice, flour prepared food, such as baked cakes, grab rice, "Baoer Shak" (sheep fried dough), "Kukadai" (lamb noodles) and so on. They rarely eat vegetables and occasionally eat sand onions or wild greens.
In the pastoral areas, the Kazakhs have many kinds of dairy products, such as milk lumps, milk skin, cheese and ghee. Ghee is mostly made from cow's or goat's milk and is stored in the stomach of the goat that is washed after slaughter when it is ready.
The herdsmen's favorite drink milk tea, milk tea is made of brick tea and then add milk or goat's milk, salt and other boiled. In addition to drinking milk tea, sometimes also drink fresh milk. The fresh milk just squeezed down to boil and drink, sweet flavor, high nutritional value. In addition, milk can be made into a variety of dairy products, such as cream, milk tofu, milk lumps and so on.
The Kazakh pasta includes naan, bao gursak, deep-fried noodle cake and noodles. The rice food includes scratched rice, fried wheat, wheat rice and millet rice. Naan, a round cake made of fermented dough, is put into a naan pit and baked over red-hot coals, or some families cook it in a round skillet.
Bao'ursak (oil), made with milk or salt water into a fermented dough, then twisted into strips and cut into diamond shapes with a knife, put into a pot of boiling butter or suet, and deep-fried until it turns yellow and removed. Baogursak is mostly made for festivals or entertaining guests.
Burned wheat, before frying to remove the wheat husk, put sheep's oil fried and pounded into powder, and then put sheep's tail oil, and tea mixed with eating.
Wheat rice, remove the skin of wheat pounded into half, put into the pot with water to cook, and then put into the dissolved thin yogurt lumps or put a little yogurt and meat, herders like to eat this kind of food in the fall and winter.
In addition, there are many other foods, such as millet and sugar, sheep's oil and other mixing to do the "jinit". In the summer and fall also used wheat and milk to make sour porridge as a drink.
Kazakh herders in order to adapt to the frequent change of pasture and migration of the residence of the grassland life, often specializing in a number of portable convenience food. There is a millet fried, made of water, "rice star tea", is this convenience food, said tea, in fact, is thin soup. Drinking it after eating meat will make you feel especially comfortable. Moreover, because millet contains carbohydrates, calcium, phosphorus, iron, carotene, thiamin, riboflavin, niacin and so on are more, so often drink to make up for the lack of vegetables in the grasslands for a long time caused by the lack of nutrition. There is also "Ke Ke" (Kazakh language), is also made of millet or wheat grain fried food, crispy and flavor, often eaten together with meat, very hunger, grazing with, easy to eat. The Kazakhs are a straightforward and hospitable people, the guests who come to visit, no matter whether they know each other or not, the Kazakhs have to entertain wholeheartedly. Hospitality guests to come up with the best food at home, to VIPs to slaughter the hair color body yellow head white live sheep.
The Tajiks are mainly engaged in animal husbandry, raising cattle and sheep, and also engage in agriculture, planting green trees, peas, wheat and other crops in the valleys, living a semi-settled, semi-nomadic life. Eating three meals a day, the main food meat, noodles, milk, agricultural areas to noodle-based, pastoral areas to meat-based. They like to make noodles and milk or rice and milk together into staple foods, and many of their daily foods are similar to those of the Uighurs. The daily diet of the Tajiks generally focuses on staple foods, not much attention is paid to side dishes, and few vegetables are eaten. The diet in pastoral areas is based on dairy products, pasta and meat; in agricultural areas, pasta is the mainstay, supplemented by milk and meat. Pasta is mainly naan made from wheat, barley, corn and beans. There are three meals a day: breakfast, lunch and dinner. Farmers usually drink milk tea boiled with cow and goat milk and brick tea in the morning and eat a little naan; at noon, they eat paste boiled with cornmeal and barley flour, or eat noodles with meat; dinner is the main meal, mostly meat, scratched rice, scratched meat, sweet batter and so on. The herders' breakfast is usually milk tea, and lunch is yogurt and naan. Tajik dietary varieties are mostly inseparable from cow and sheep milk, ghee and other dairy products, mainly milk porridge (Xilbulinji), milk noodle slice (Xiltaeliti), milk batter (Brahmak), ghee batter (Hax), ghee milk batter (Zanin), ghee barley naan. There are very few side dishes and it is not very customary to consume vegetables. In some higher altitude villages also have no fruits and vegetables to eat. Tea consumption is very large, mainly black tea and green tea. In Zephyr and other places in the agricultural areas of farmers more developed horticulture, summer and fall can often eat melon, watermelon, grapes, peaches, apricots and other fruits, winter is also often prepared with a variety of dried fruits for guests.
Uzbek food is mainly meat and dairy products, vegetables eat less, eat more sheep, cattle, horse meat. Three meals a day are inseparable from naan and milk tea. The main staple foods are mainly grabbing rice, naan, nareen, helleva, buns, baked buns, cold noodles and so on. The practice of naan is similar to that of the Han Chinese baked baklava, which is made by baking flour slightly fermented with salt water. Many people add milk, oil, suet or ghee to the noodle, making it crispy on the outside and soft on the inside, called oil naan. In addition, there are also meat naan, nest naan, slice naan and so on. Milk tea is an indispensable beverage in daily life, burn milk tea generally use copper pot or aluminum pot, first boil the tea, and then add the milk to boil, stirring, to be completely mingled with the tea and milk, and then add an appropriate amount of salt that is made. Drink the milk tea into a bowl, slightly added ghee or suet, pepper can be. Among the three meals a day, breakfast is relatively simple, mostly with small pieces of naan bubble milk tea. Grabbing rice is one of the flavorful foods used by the Uzbek people to entertain their guests. It is made of rice, fresh mutton, oil, carrots, onions and other ingredients.
Kyrgyz, Turkmen and Kazakh, Uzbek dining customs are actually not very different.