The main drinks of the Kyrgyz are:
Spore wine
The production method is: the wheat is selected to be washed and dried, then soaked in warm water and kneaded, covered tightly with a quilt, and after growing malt of about 0.2 to 0.5 cm, it is dried and ground into powder. In winter, 70% or 80% of the grain noodles are added, and in the summer, 70% or 80% of the barley noodles are generally added. The more miscellaneous the raw materials, the better the quality. The first brew can be used as a strain (later, the filtered wine residue can be used as a fermentation strain), mix well and cover up. In winter, it ferments in a house that makes a fire for about two or three days, and in summer it can be one day. When there is a smell of wine after fermentation, add water to filter into porridge juice, and then put it in a pot and boil it over low heat to form spore wine. Drink hot in winter and cool in summer. Its wine taste is mellow, luscious, fragrant, sweet with a little acid, and good spore wine can reach about ten degrees.
Spore wine is not only a good drink, but also has a certain medicinal value, can dispel cold, raw jin, appetizing to help digestion.
Horse milk wine
Fresh horse milk is boiled and put into a sheepskin pocket, hung on the wall of the tent, stirred in it with a wooden stick, and it is fermented quickly at a high temperature, and can be drunk after fermentation. Mare milk wine is a milk wine that is slightly spicy and slightly sour, accompanied by a milky aroma. The wine is mild, generally containing about ten degrees alcohol, and is a cool fitness drink for the Kyrgyz people in summer and autumn.
Although there are hundreds of dishes on the Kyrgyz recipe, guests still eat lamb as the main food, accompanied by horse intestines and dairy foods. There are many ways to eat, but the most exquisite is to roast the whole lamb. The roasting method is to peel the slaughtered lamb, remove the internal organs, cut off the tail and four hooves, soak in salt water, and bake in the boiled pit. Another method of roasting is to use an iron rod through the abdomen, and the two people carry it on the burning fire to grill, constantly flipping and pouring salt water.
(1) Select a fat and tender sheep, shave off the wool, and pour laxatives to remove internal organs.
(2) Then drive them into a house that is roasted very hot by the fire. When he was thirsty and unbearable, he brought cold water mixed with various ingredients, and the sheep drank it and then rushed into the hot house. After repeating this several times, the smell of the ingredients on the sheep became stronger.
(3) The sheep are slaughtered, the internal organs, head and hooves are removed, and they are hung in a homemade stove and tumbled and baked until the oil is produced, and the color changes and cooks.
Features: Fresh taste, good heat roasted whole lamb, eat crispy on the outside and tender on the inside, full of flavor. The Kyrgyz people call it "Kavab" and are the traditional cuisine of the Kyrgyz people.