舌尖上的中亚
A glimpse of cuisine of Central Asian countries

越嚼越香的烤馕、香气四溢的抓饭、醇厚弹牙的马肠、甜美多汁的蔬果、独具风味的奶制品……中亚五国的餐桌，融合着游牧民族的传统饮食与丝绸之路的香料基因，为我们展现饮食文化交融中最生动的滋味。2015年3月21日，在土库曼斯坦首都阿什哈巴德，妇女们在庆祝纳乌鲁斯节活动中准备食品。纳乌鲁斯节（又称诺鲁孜节）是中亚国家最重要的传统节日之一，标志着春天的到来和新的一年开始。[新华社记者 卢敬利 摄]

Women prepare food to celebrate Nowruz festival in Ashgabat, the capital of Turkmenistan, March 21, 2015. Regarded as the beginning of a New Year and one of the most important festivals in Central Asian countries, Nowruz marks the first day of spring. With fragrant baked naan bread, aromatic pilaf, rich and chewy horse sausage, sweet and juicy fruits and vegetables, and uniquely flavored dairy products, the cuisine of the five Central Asian countries embodies the traditional diet of nomadic peoples and the spice heritage of the Silk Road, showcasing the richness of intercultural culinary exchanges. (Xinhua/Lu Jingli)