The food of Uzbeks is mainly meat and dairy products. They eat less vegetables and more sheep, cattle and horse meat. Three meals a day are indispensable for naan and milk tea. The staple foods of Uzbeks are pilaf, nang, Na Ren, scones, Herva, steamed bread, baked steamed bread and cold noodles. Naan is made by slightly fermenting flour with salt water, which is similar to the baked wheat cake of Han nationality. Many people add milk, clear oil, sheep oil or ghee to noodles. They are called jellies because they are crispy outside and soft inside. In addition, there are meat, nests, slices and so on.

Milk tea is an indispensable drink in Uzbek daily life. Milk tea is usually cooked in a copper pot or aluminum pot. Boil the tea first, then cook it with the milk, and then stir it evenly. After the tea and milk are completely mixed, add a proper amount of salt. When drinking, put the milk tea in a bowl and add some ghee or sheep oil and pepper. Among Uzbek people's three meals a day, breakfast is relatively simple, and milk tea is generally cut into small capsules.

It is one of the flavor foods that Uzbek people in Pilaf entertain guests. Is prepared from rice, fresh mutton, clear oil, carrots, onions and other raw materials. First, cut the tender mutton into small pieces and fry it in clear oil. Then, add onion and shredded carrot, salt, cumin and other seasonings. Then put it into the pot and stir fry, and add the right amount of water. After about 20 minutes, put the soaked rice into the pot and stew for about 30 to 40 minutes without stirring. The pilaf made by this method is oily but not greasy and rich in nutrition.

Before dinner, the host first brought a hand-washing basin and a hand-washing basin made by Seiko for the guests to wash their hands in turn, and then asked the guests to take food directly from the plate by hand. In pilaf, dried fruits such as raisins are used instead of meat, which is usually called sweet pilaf or vegetarian pilaf.

"Na Ren" is a kind of food with Uzbek national characteristics. Is prepared from fat beef, mutton, air-dried horse intestines or cooked dried meat, onion, salt, monosodium glutamate, flour and melon seeds. The method is to chop up cooked meat, stir it with cooked noodles or rice, put it in a plate, add skin buds, sprinkle pepper and yogurt, stir and mix, and then grab the food with your hands. This kind of food is usually cooked only on holidays or when entertaining guests.

Herva is a kind of food suitable for all ages. Uzbeks eat it all year round. The main raw materials are sheep oil, flour and sugar. The method is to put sheep oil into the pot, heat it with low fire, pour the flour into the pot, and stir it repeatedly with a spoon to make it paste. When the flour turns yellow until it is cooked, add sugar and water and stir well. This is a delicious food with all colors and flavors.

Rice noodles and wonton are traditional snacks that Uzbeks like, and the methods are very particular. Wash the sheep lungs and intestines with clear water, adjust the washed gluten into batter with clear water and squeeze it into the sheep lungs. Then pour in the soup made of clear oil, salt and cumin powder, and tighten the trachea to form a face lung.

Chop liver, sheep heart and sheep intestine oil, stir with rice, add appropriate amount of spices such as pepper, cumin, salt, etc., mix and make stuffing, fill the stuffing into the sheep intestine, and tie both ends tightly.

Generally speaking, dregs and rice noodles are boiled in a pot, sliced and dipped in soy sauce, vinegar and Chili powder. Not only delicious, but also delicious. It's a fine ethnic snack.