The eating habits of the Kirgiz people are mostly three meals a day, but there are also two meals a day in pastoral areas, especially herdsmen and hunters, who eat more meals a day.
Generally, breakfast is simple, often served with fresh milk and other foods, and dinner is richer.
Lunch is also relatively simple. Herders mostly carry dry food for lunch and eat it in the wild.
"Shonupa": large piece of meat, finger meat.
This is one of the foods that the Kirgiz people use to entertain guests.
The method is to cut the meat into large pieces, divide the ribs, spine, thighs, calves, sheep head, sheep's hooves, and sheep liver and cook them together. When entertaining guests, the meat is divided according to the guest's grade.
A special feature of this kind of meat cooking is that the meat is cooked in cold water and the cooked meat is fragrant but not greasy, tender but not rotten.
Herdsmen usually bring large pieces of meat with them for dry food when they go out to graze.
"Kulma": Instant Pot Roasted Lamb Chunks.
Cut the mutton into one-inch square pieces, grill them over high heat in a hot pot, and flip them quickly with a shovel. After the meat is cooked, sprinkle cumin, salt, and chili noodles on top and eat with your hands.
Horse intestines: Wash the horse intestines, fill them with chopped meat, rice and other condiments, cook them in water, cut them into sections and put them on a wooden plate and serve them with a cloth. This is the favorite of the Kirgiz people.
of food.
Yogurt: Boil fresh milk (preferably sheep milk) and add acidobacteria (a little yogurt or yogurt pimples) to ferment before eating.
Yogurt cheese is shaped like tofu, white and delicate, sour and delicious, and rich in nutritional value. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes, etc.
This is the main food of the Kirgiz people in summer.
Dried yogurt with yogurt: made by filtering yogurt to remove the water, like tofu. It is usually put into a fine white cloth bag and hung on the horse's back when going out. It can be eaten when hungry and drunk with water when thirsty.
It is a convenient food for grazing in summer and autumn.
Yogurt pimples: roll dry yogurt into round pimples and place them on a special curtain made of Achnatherum splendens to dry in the sun.
Yogurt pimples are sour and slightly salty and can be stored for two to three years without going bad. They are the main food of the Kirgiz people in winter.
It can also be used as snacks to entertain guests and as gifts for distant relatives and friends. Children of all ethnic groups especially like to eat it.
Yogurt pimples can also be reduced to yogurt cheese.
Naipizi: It is a layer of light yellow coagulation on top of fresh milk after it is cooked and cooled. It is also called butter.
Naipizi can be processed into other foods, and can also be dug into naan bread and eaten together.
Yogurt pimple ghee: It is extracted from naipizi. It is golden in color. It is purer than naipizi and can be stored for a long time. It can be processed into other foods, and can also be mixed with water or eaten alone.
"Jubuga": butter sugar cake.
First, mix the flour into a ball, roll it into a very thin pancake, bake it in a pan, apply ghee over heat, sprinkle with sugar, and then fold it into a triangle.
This kind of pancake is sweet and crispy, and is a favorite of both adults and children.
"Katma": Chinese translation is roasted butter roll.
Roll out the mixed dough thinly, spread milk skin or ghee evenly on the surface, roll it into a long strip, then roll it into a round shape, place it in a pot and bake it over a slow fire until both sides turn orange and you can eat it.
In "Wo Nang", the dough is rolled out thinly, smeared with milk skin or ghee, rolled into a long strip, then rolled into a round shape, steamed in a steamer (sometimes baked in a Nang pit), and then baked in a steamer.
Sprinkle sugar on top and serve.
"Xirengunuqi": In some places, it is also called "Shalekuole". The Chinese translation is butter soup.
There are two ways to make this diet. In some places, the rice is boiled with water and then eaten with fresh milk and ghee.
In some places, the rice is boiled half-cooked in water, and then boiled with fresh milk. When the rice and milk are cooked into a thick porridge, put it into a plate, and then add melted ghee on top.
During the Kirgiz festival, the commonly eaten foods include "Kuyimak" (fried naan), "Burshak" (fried noodles), "Quyiburshak" (fried fruit), "Shamusa"
"Ke" (baked buns), "Ququ" (dumplings), oil powder, cream porridge, pilaf, cold noodles, naan, flower rolls, scones, etc.
The Kirgiz drinks mainly include: Fiz wine: The preparation method is: select the wheat, wash it and dry it, then soak it with warm water and squeeze it dry, and cover it tightly with a cotton quilt.
After the malt grows about 0.2 to 0.5 centimeters, it is dried in the sun and ground into powder.
In winter, 70% to 80% of rice flour is generally added, and in summer, 70% to 80% of highland barley flour is generally added.
The more complex the raw materials, the better the quality.
Mare's milk: Boil fresh mare's milk and put it into a sheepskin bag, hang it on the wall of the tent, stir it with a wooden stick inside to promote high temperature and rapid fermentation, and you can drink it after fermentation.
Kumis is a kind of milk wine, slightly spicy and sour, with a milky aroma.
Alcohol is mild in nature and generally contains about ten degrees of alcohol. It is a refreshing fitness drink for the Kirgiz people in summer and autumn.