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

越嚼越香的烤馕、香氣四溢的抓飯、醇厚彈牙的馬腸、甜美多汁的蔬果、獨(dú)具風(fēng)味的奶制品……中亞五國的餐桌，融合著游牧民族的傳統(tǒng)飲食與絲綢之路的香料基因，為我們展現(xiàn)飲食文化交融中最生動(dòng)的滋味。這是2024年8月27日在烏茲別克斯坦首都塔什干拍攝的抓飯。[新華社記者 曹陽 攝]

This photo taken on Aug. 27, 2024 shows pilaf in Tashkent, the capital of Uzbekistan. 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/Cao Yang)