Kyrgyz cuisine

Kyrgyz cooking joins a nomadic inheritance to Dungan and Uyghur influence: mutton, dough and hand-pulled noodles.

The Dungans — Chinese Muslims who settled here in the nineteenth century — brought lagman, ashlan-fu and a way with dough that nomads had not had.

Kumys, fermented mare's milk, is drunk in summer on the jailoo, the high pastures, and is treated as medicine rather than as a drink.