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(guó)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。2015年3月21日，在土庫(kù)曼斯坦首都阿什哈巴德，婦女們?cè)趹c祝納烏魯斯節(jié)活動(dòng)中準(zhǔn)備食品。納烏魯斯節(jié)（又稱(chēng)諾魯孜節(jié)）是中亞國(guó)家最重要的傳統(tǒng)節(jié)日之一，標(biāo)志著春天的到來(lái)和新的一年開(kāi)始。[新華社記者 盧敬利 攝]

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)