Kirgiz drinks mainly include:

Sporadic wine

The production method is: selecting, washing and drying wheat, soaking it in warm water, squeezing it dry, covering it tightly with a quilt, and drying it and grinding it into powder after malt of about .2 to .5 cm grows. In winter, 7% and 8% of corn flour is generally added, and 7% and 8% of highland barley flour is generally added in summer. The more miscellaneous the raw materials, the better the quality. The first-time brewed leavened flour can be used as a strain (filtered wine residue can be used as a fermentation strain in the future), and after mixing well, cover it up. Ferment in a house with a fire for about two or three days in winter and one day in summer. After fermentation, when the wine smells, add water and filter it into porridge juice, then put it in a pot and boil it with slow fire, which is the spore wine. Drink hot in winter and cold in summer. Its wine is mellow, sweet, fragrant, sweet and slightly sour, and a good spore wine can reach about 1 degrees.

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

koumiss wine

Boil fresh koumiss, put it in a sheepskin pocket, hang it on the wall of the tent, stir it with a wooden stick, and make it ferment quickly at high temperature. After fermentation, it can be drunk. Koumiss is a kind of milk wine, slightly spicy and slightly sour, accompanied by milk fragrance. Alcohol is mild, generally containing about 1% alcohol, which is a cool fitness drink for Kirgiz people in summer and autumn.

Although there are hundreds of dishes in the Kirgiz menu, mutton is still the main food for the guests, accompanied by horse intestines and milk food. There are many ways to eat, but the most exquisite thing is to roast whole sheep. The roasting method is to peel the slaughtered lamb, remove its internal organs, 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 to barbecue on a burning fire, turning it over and pouring salt water.

(1) Select a fat and tender sheep, shave off the wool, and fill it with laxatives to remove internal organs and sundries.

(2) Drive it into a room that is very hot by the fire. When its thirst is unbearable, it is served with cold water mixed with various seasonings, and the sheep are drunk before rushing into the hot house. Repeated several times, the flavor of the ingredients on the sheep becomes more and more intense.

(3) Slaughter the sheep, remove the internal organs, head and hoof, and hang them in the self-made stove to roll and bake until the oil comes out and the color changes.

characteristics: the roast whole lamb with fresh taste and good heat tastes crisp outside and tender inside, with a full aftertaste. Kirgiz calls it "Kawabu", which is a traditional food of Kirgiz nationality.