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。2023年9月14日，在烏茲別克斯坦首都塔什干，中亞抓飯中心主廚制作抓飯。[新華社記者 鄔惠我 攝]

A chef cooks pilaf at the Central Asian Pilaf Centre in Tashkent, the capital of Uzbekistan, Sept. 14, 2023. 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/Wu Huiwo)