Ashlyan-fu is the legendary dish of Dungan cuisine, without which it is impossible to imagine Karakol. Cold noodles with cubes of starch, spicy sauce, and aromatic vinegar. It’s an explosion of flavors: spicy, sour, tangy, and refreshing all at once.

The dish gets its name from the words ash (food) and liangfen (cold starch). Originating from the Chinese "liangfen," it arrived in Karakol with the Dungans, a people who migrated here from China in the 19th century, bringing rich culinary traditions with them.
The main secret of Ashlyan-fu lies in the sauce: hot pepper, garlic, vinegar, and spices. A special magic is added by the Karakol vinegar, made from wheat bran—its taste cannot be replicated anywhere else in the world.

The uniqueness of Ashlyan-fu is that all ingredients (noodles, starch, sauces, and seasonings) are prepared separately and combined only just before serving to preserve freshness, aroma, and the perfect balance of flavors.

Kuurdak is one of the most ancient dishes of our ancestors. Fried meat preserved in fat, it is a type of traditional preserved food. Kuurdak is very convenient for long journeys and during migrations. From it, a hot, hearty meal could be prepared in minutes.

Kuurdak is prepared using a multi-component technique: frying (often rendering), stewing in its own juices, and simmering. This requires a kazan (a heavy-walled cauldron) that ensures even heat distribution, as well as sufficient time, fresh meat, and resources.

The main treat for a guest is meat. As a sign of respect for the arrival, a young sheep was slaughtered, and the main dish, Beshbarmak, was prepared. The serving of ustukans (meat on the bone) strictly follows traditions and customs.

An Ustukan is a bone with meat. Each ustukan has its own significance and is served to the guest depending on their status. In ancient times, if a guest was served an ustukan that did not correspond to their position, they could take offense and leave with a feeling of strong resentment, which could even lead to hostility. Ustukans are still served to guests today. Traditionally, Kyrgyz people serve the broth first, then the ustukans, and finally, the Beshbarmak.

Beshbarmak is a dish of finely chopped meat mixed with noodles and an onion sauce (chyk). It is served after the ustukans. Depending on the season and region, Beshbarmak may be served without noodles.

"Naryn" is one of the oldest and most popular dishes. To this day, Naryn remains the main festive dish and the favorite food of the Kyrgyz. Mentions of Naryn are often found in oral folklore. The basis of Naryn is finely chopped meat seasoned with broth or sauce. Since the 1930s, Naryn received the playful name "Beshbarmak" (meaning "five fingers") because it was eaten by hand. During these years, noodles began to be added to Naryn.

Thus, the beloved Beshbarmak was born from the dish Naryn. Currently, Naryn is rarely prepared, usually in early summer from a young lamb. Beshbarmak, however, has become widespread; today it is the main festive dish, giving the reception of guests a status of special solemnity and significance.

The sauce for Naryn (Chyk): Add thinly sliced onion half-rings to fatty boiling broth, season with pepper, and simmer for ten to fifteen minutes.

Searching for the country where shashlik first appeared is a pointless endeavor. Even ancient people, having discovered fire, roasted meat over coals. Nevertheless, it is generally accepted that the homeland of this dish is the East—Iran, Iraq, Libya, and the Caucasus.

Today, any meat cooked over coals is called shashlik, but initially, it was a whole ritual—with a special selection of meat, marinade, firewood, and even company.

The word "shashlik" comes from the Crimean Tatar shish (skewer); shishlik means "that which is on a skewer." To this day, the aroma of shashlik is a symbol of celebration, friendly gatherings, and Eastern generosity.

Chuchuk is a traditional Kyrgyz sausage made from horse meat and kazy (subcutaneous rib fat). Chuchuk has long been considered the most delicious and delicate treat among the Kyrgyz. It was usually prepared for holidays or when a horse was slaughtered to welcome guests. According to custom in some regions of the country, as a sign of respect, Chuchuk is served whole to an honored guest, so that they may personally slice it and be the first to taste this exquisite delicacy.

The evolution of the tandoor—one of the oldest ovens on Earth—spans five millennia. At the beginning of its journey, it was handcrafted from clay and served not just a utilitarian purpose but was part of the ancient cult of fire worship. The homeland of the tandoor is considered to be Mesopotamia. In the Akkadian language, it was called "tinuru." Later, in the Middle Ages, it became a revered object in the homes of Central Asian fire worshipers—the Sarts. In the Transcaucasia region, tandoors became widespread in the 10th–12th centuries.

Interestingly, the word sounds different in various countries: in Azerbaijan – "tyandir," in Armenia – "tonir," in Georgia – "tone," in India – "tandoor," in Tajikistan – "tanur," in Turkmenistan – "tamdyr," in East Turkestan – "tonur," and in Uzbekistan and Kyrgyzstan — "tandyr." In Spain and Latin American countries, there is even a related type of oven—the chimenea—tracing back to Arab and Berber traditions.

Samsa is a traditional Eastern dish, essential to the cuisine of Kyrgyzstan, Uzbekistan, Tajikistan, and the entire Fergana Valley. At first glance, it’s just a pastry, but the unique dough, the aroma of spices, and the cooking method turn it into a true work of culinary art.

The name "samsa" dates back to the Persian word sanbosag. Over the centuries, its pronunciation has changed: in Iran – sanbuse, in India – samosa, in Turkey – samsa boregi, in the Arab world – sambusak, and in Central Asia – samsa or somsa.
The history of this dish is lost in time. Only one thing is known: for many centuries, samsa has remained a favorite treat of the peoples of Asia and far beyond.

Plov is a very ancient dish, and its origins can hardly be established with certainty. It can be assumed that the principles of preparing plov developed in the Middle East and India no later than the 2nd–3rd centuries BCE, coinciding with the beginning of rice cultivation in the Middle East. It is likely that the roots of plov should be sought in India, where similar rice-based, but vegetarian, dishes have existed since ancient times, evidently supplemented with meat in ancient Persia.

In southern Kyrgyzstan, plov is eaten daily, and significant events never occur without specially prepared plov—for weddings, memorials, and the birth of children. In everyday life, women prepare the plov; plov for an event is prepared by men or specially invited masters of plov preparation—ashpazchular.

Kyrgyz rice grows only in the southern region: Jalal-Abad, Osh, and Batken provinces. It has the lowest starch content, which makes it a valuable product.

The Kyrgyz have consumed various types of grains since ancient times. Grains became especially widespread with the arrival of settlers from Russia, who taught how to care for and grow different types of cereals. The Kyrgyz ate wheat and other grains roasted. They ground them in a zhargylchak (a hand mill made of stone) and used the resulting coarse flour (groats) to prepare various dishes. They stored them in bags (kap). Before preparing the grains, they were husked, cleaned, winnowed in the wind, passed through a sieve, and then roasted.

Roasted wheat was called "Badyrak." It was eaten mixed with milk or sour cream, after the wheat was first ground. Soups and porridges were cooked from whole grains.

Lake Issyk-Kul is an endorheic (closed basin), slightly saline lake, into which about 118 rivers and small tributaries flow. The lake is located at an altitude of 1609 meters above sea level and is situated between the ranges of the Northern Tien Shan: the Kungey Ala-Too and the Teskey Ala-Too. The length of the lake's water area from west to east is 182 km, and from south to north is 58 km.

Where the mountains meet the lake, taste is born: juicy rainbow trout from the pure mountain waters and the rare Issyk-Kul trout—a guest from Lake Sevan (Armenia) that took root here back in the 1930s. Rainbow trout is valued for its tender, juicy meat with a slight sweet taste and delicate aroma. It is rich in protein, omega-3 fatty acids, and vitamins, while remaining a dietary product.

Kurut is a dried fermented milk product, resembling salty curd or cheese, and is a traditional dish of the Kyrgyz. It is made from soured milk, shaped into balls or cylinders, and used as a snack or an addition to dishes.

To prepare Kurut, Syuzmo is first made: 5-6 liters of ayran (a yogurt-like drink) are poured into a loose bag, and the bag is hung for 2-3 days to allow the liquid to drain. The remaining clot—Syuzmo—is salted and rolled into balls. It is dried on the surface of a chiy (reed mat) or cloth on stones in a well-ventilated place. Kurut dries for about a week and is constantly turned over to ensure it dries evenly.