Kirgiz, a foreign homologous ethnic group, is translated into Kirgiz in Chinese, and its national language is Kirgiz, belonging to the Dongxiang branch of Turkic language family of Altai language family. China, one of the 55 ethnic minorities in China, has always been talked about by foreigners, and Kirgiz is no exception. In this issue of Kirgiz culture, we will talk about the most famous drinks and foods of Kirgiz.

Kirgiz beverages mainly include:

Spore wine

The preparation method is as follows: wheat is selected, washed, dried, soaked in warm water, squeezed dry, covered with quilt, dried in the sun, and ground into powder after malt of 0.2-0.5 cm grows. Generally, 70% and 80% corn flour is added in winter, and 70% and 80% highland barley flour is added in summer. The more miscellaneous the raw materials, the better the quality. The fermented flour brewed for the first time can be used as a strain (the filtered wine residue can be used as a fermented strain in the future), and the mixture is well mixed and covered. Ferment in a house with fire for about two or three days in winter and one day in summer. After fermentation, when the wine is fragrant, add water and filter it into porridge juice, then put it in a pot and cook it with slow fire, which is spore wine. Drink hot in winter and cold in summer. Its wine is mellow, sweet, fragrant, sweet and slightly sour, and good spore wine can reach about 10 degrees.

Spore wine is not only a good drink, but also has certain medicinal value, which can dispel cold and promote fluid production, stimulate appetite and help digestion.

kumiss

Boil fresh mare's milk, put it in a sheepskin pocket, hang it on the wall of the tent, and stir it with a wooden stick to promote its high temperature and rapid fermentation. It can be drunk after fermentation. Koumiss is a kind of milk wine, slightly spicy and sour, accompanied by milk flavor. Alcohol is mild in nature and generally contains about 0/0% alcohol/kloc-0. It is a cool and healthy drink for Kirgiz people in summer and autumn.

Although there are hundreds of dishes on the Kirgiz menu, mutton is still the main food of the guests, accompanied by horse intestines and milk food. There are many ways to eat, but the most important thing is to roast whole sheep. The roasting method is to peel the slaughtered lamb, gut it, cut off its tail and hooves, soak it in salt water, and then roast it in a burnt pit. Another roasting method is to use an iron bar to pass through the abdomen, and the two men carry it on a burning fire and turn it over to pour salt water.

1. Select 1 fat and tender sheep, shave, pour laxatives, and remove internal organs and sundries.

2. Push it into a room with a hot fire. When it is thirsty, it is served with cold water mixed with various seasonings, and the sheep drinks it before rushing into the hot house. Repeatedly, the ingredients on the sheep are getting more and more rich.

3. Slaughter the sheep, take out the viscera, head and hoof, and hang them on the homemade stove for rolling baking until the oil comes out and the color changes.

Features: Roasted whole lamb tastes fresh, well-cooked, crisp outside and tender inside, with endless aftertaste. Kirgiz people call it "Kawabu", which is a traditional food of Kirgiz people.