Food habits in Kyrgyzstan have been influenced by the nomadic tribes, the Chinese and the Russians. Ingredients such as rice, noodles, breads, savoury seasonings, vegetables and legumes, yoghurt and grilled meats are commonly used. The nomadic-influenced cuisine in large areas of Kyrgyzstan includes meat, milk products and bread. Though mutton is the preferred meat, and sheep’s head is a delicacy, beef and horsemeat are commonly consumed. In the countryside camel and goat meat is eaten. Sausages made of horsemeat are served on special occasions. Shashlyk or kebabs of fresh or marinated mutton, beef, liver, minced meat and chicken are served with non (bread) and onions in vinegar. Plenty of seasonal fruits and vegetables, and dried fruits are available.

Pilaf is rice cooked with meat and garnishing. Noodles, meat and dough cooked items, soups called shorpa, shurpa or sorpo, different kinds of bread, milk products, fish, salads and desserts are the other items. Spicy laghman dishes are popular here. Hoshan are fried and steamed dumplings sold in markets. Jarkop is braised meat and vegetable dish with noodles.

In the Dungan areas of Karakol or certain areas around Bishkek, ashlymfu made with cold noodles, jelly and eggs, steamed buns made with jusai a mountain grass of the onion family, fyntyozi or spicy cold rice noodles, and Gyanfan or rice with a meat and vegetable sauce are other popular dishes.

Black or green tea is the most popular drink. Koumys (fermented mares' milk) is mildly alcoholic and can still be found in the countryside. Other local specialities include dzarma (fermented barley flour) and boso (fermented millet, resembling beer). During the summer, chai khanas (open-air tea houses) are popular. Beer, vodka and local brandy are all widely available in restaurants.