The Kazakh diet has strong characteristics of nomadic life, and the main food is taken from livestock.

Dairy and meat are the main foods in daily life, pasta is a secondary food, and vegetables are rarely eaten.

Meat mainly includes sheep, goat, beef, horse and camel meat.

The meat of wild beasts and wild birds are also supplementary meat for people.

There are three main cooking methods: boiling, smoking and roasting.

Milk tea is a necessity for Kazakh herdsmen. Generally, eating is called "Kayissu", which means drinking tea.

The traditional eating habits of the Kazakhs are three meals a day, two meals during the day, mainly tea, accompanied by naan or fried noodles, fried wheat, and only one meal with meat, noodles, naan, etc. in the evening.

When drinking milk tea, boil the fresh milk first, put it into a bowl, and then pour strong tea.

Milk tea contains both tea and milk, as well as ghee and mutton fat, which can both quench thirst and satisfy hunger. It is really a delicious and nutritious drink.

Hand-caught mutton Hand-caught mutton is a kind of meat commonly eaten by ethnic groups such as Kazakhs. Among Muslims in Xinjiang, it is not only a delicacy for entertaining relatives and friends, but also a snack that can be eaten at any time. It is made by boiling mutton in water.

It gets its name from eating with its hands.

When tasting hand-caught mutton, it is usually served with an onion dish, a salt dish and grilled naan. There is also hot brick tea to eat the meat while eating the naan. At the same time, after eating a few pieces of meat, a bowl of the original soup for cooking the meat is served.

Add some minced onions and coriander to the soup. In some places, add some thinly sliced ??tomatoes to the mutton soup for a better flavor.

The method of making hand-caught mutton has not changed much. Boiling has been used since ancient times.

The main purpose of eating is to enjoy the original taste of mutton, so no seasoning is added when stewing mutton. After it is cooked and dipped in salt, it will not change much. Generally, after eating mutton, the seasoning ingredients of the soup will change greatly. If there is any

With some radish, mustard greens, tomatoes and other seasoning ingredients, the soup will taste better.

The preparation method is as follows: Raw materials: 3000 grams of mutton with bones as the main ingredient (lamb mutton is the best), auxiliary ingredients: 50 grams of salt, 200 grams of onions.

Steps: Break the mutton bones into large pieces of 5-7 cm, put them into a pot of cold water and bring to a boil, then skim off the foam and continue cooking for about 2 hours until the meat is rotten but not deboned. Take it out and put it on a plate.

Remove the stems of the onion and cut into small slices and place on a plate. Pour the salt into the small plate and serve with the lamb.

When eating, sprinkle some salt powder on the piece of meat you want to eat with your hands, and then eat the meat with onion slices.

Flavor characteristics: Hand-caught mutton is generally eaten hot. The aroma of steaming hot mutton will hit your nostrils when it is served. It is crispy, tender and chewy when eaten. When mixed with onions, it has a crisp, sweet and spicy taste, which is very delicious.

Flavor.

Naren Naren is a delicacy of the Kazakhs in the pastoral areas of Xinjiang and has obvious pastoral characteristics.

This delicacy is also called hand-caught meat or hand-caught mutton noodles.

The method is as follows: After slaughtering the sheep, remove its five internal organs, cut the mutton into large pieces, usually divided into parts such as legs, ribs, breasts, etc., put it in a cold water pot and start heating it. After boiling, skim off the blood foam.

It can usually be cooked in two hours.

Add salt and onions to the soup meat.

After the meat is taken out, cook the noodles or noodles with the original broth, take it out and put it on a plate, put the noodles on the bottom of the plate, put the meat on top, chop the meat with a knife and mix it with the noodles, and sprinkle some

Spicy noodles, minced onions and other condiments are then eaten with your hands. This is hand-caught mutton noodles.

After eating the finger meat or mutton noodles, the host will treat the guests to a bowl of original soup to achieve the purpose of "turning the original soup into original food".

There are many things to pay attention to when eating this kind of rice, especially in pastoral areas, which reflects the host's respect and enthusiasm for the guests.

Bacon Bacon is a meat product made for long-term preservation.

"Smoking" as a cooking method refers to smoking the cooked main meat ingredients to make the main ingredients thicker, brighter, and with the unique aroma of smoke, making it easy to carry and store.

When smoking meat, add some salt, and some also add wild onions.

Add wild onions and smoked dried meat to make it more delicious.

Every late autumn, when the sheep are fat and the horses are strong, the herdsmen will slaughter the sheep, horses and cattle, smoke most of the meat and store it for winter consumption.

Horse meat is also used to make sausages, which can be stored for a long time.

In addition to eating meat, herdsmen also eat food made from rice and flour, such as scones, pilaf, "Borsak" (mutton fried dough), "Kukadai" (lamb noodles), etc.

They rarely eat vegetables, and occasionally eat green onions or wild vegetables.