看看哈薩克斯坦有啥好吃的

The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honorable old people, brisket for son-in-law or daughter-in-law, neck-bone for girls and so on.

哈薩克風味烹製的肉類是盛大宴席上必不可少的主菜，也是哈薩克人民覺得最美味食物。煮熟的肉未經分割整塊上桌，由主人親手切分後盛給每位客人：腰骨和小腿肉分給尊貴的老年客人，胸脯肉分給兒媳或女婿，頸部帶骨肉分給姑娘們，等等。

The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavored meat bouillon - sorpa. Kumiss and tea were the last dishes of the meal.

香氣四溢的肉要跟蒸熟的薄餅一起吃，另外搭配濃郁的肉湯就更完美了。每頓飯最後一般都是馬奶酒和茶收尾。

Today Kazakh meal is something different from the old one but still it is imbued with ancient laws of hospitability. On the contrary the hospitability is larger than ever for now because not only Kazakhs but people of various nations (Kazakhstan is a multinational country) have a meal around the dastarkhan: Russians, Ukrainians, Uzbeks, Germans, Koreans and more. All these nations made their contribution on Kazakhs cookery.

如今的哈薩克飲食與過去的有所不同，但仍然充滿着老一代的好客傳統。而且與過去不同的是，如今的好客傳統比以往都更廣泛，因爲不僅是哈薩克人，還有俄羅斯人、烏克蘭人、烏茲別克人、德國人、韓國人等等不同國家和民族的人會參與到各種宴席中（哈薩克斯坦是一個多民族的國家）。這些不同國家和民族的人都爲哈薩克的烹飪方式有所貢獻。

The assortment of food groceries was changed slightly. During its long history Kazakhstan people gathered a huge experience in cooking dishes from meat and milk. And modern times filled it with a large range of vegetables, fruit, fish, sea stuff, baked, flour dishes and confectionery.

各類食物的搭配發生了一些變化。在漫長的歷史進程中，哈薩克人積累了大量烹製肉類和奶類菜品的經驗。到了現代，又加入了一些蔬菜、水果、魚類、海鮮、烘焙、麪食以及甜食製品。

But still the most popular Kazakhstan national foodstuff is meat. From olden times Kazakh cookery was special due to its original technology. The traditional national Kazakhstan cookery is based on boiling. Exactly boiling helps to cook meat with a lot of delicate tastes, gives it softness and aroma.

不過，肉類依然是哈薩克斯坦最受歡迎的食物。從遠古時代起，哈薩克風格的烹飪就因爲其獨特的技藝而獨樹一幟。傳統的哈薩克斯坦烹飪都是以水煮爲基礎。純粹的水煮方式能夠讓肉類保持清淡的味道，口感軟滑，味道清香。

Kazakh people placed high emphasis on long-term storage of foodstuff. A huge part of meat was prepared for future use being salted, dried. Delicatessen was cooked mainly from horse meat - kazi, shuzhuk, zhal, zhaya, karta and others.

哈薩克人很重視食物的長期儲存。很大一部分肉都是醃起來或曬乾以備日後食用。熟食基本都用馬肉製成的——卡孜（薰馬腸）、酥舟（醃馬腸）、乍爾（醃馬脖子肉）、乍亞（薰馬臀肉）、卡塔（馬直腸）等等。

Milk and milk products were widely spread. The preference was for the sour milk products because it was easier to save during nomadic life. Bread was usually made like cookies. The most popular baked dish is baursaki.

牛奶和奶製品到處都是。人們更喜歡酸奶製品，因爲在遊牧生活中更容易保存。麪包通常做得像餅乾。最受歡迎的烘焙食品是包爾沙克。

The ancient plates and dishes were made from leather, wood, ceramics. Every family had cast-iron cauldron (kazan) for cooking. The tea was boiled in cast-iron jugs, later in samovars.

古老的碟子和菜盤是用皮革、木頭和陶瓷製成的。每個家庭都有一口鑄鐵大鍋（這種煮飯用的鍋名叫“喀山”）。早先是用鑄鐵罐子煮茶，後來用俄式茶壺煮。

Beshbarmak: The national dish of Kazakhstan means ‘five fingers’ referring to the fact that it is eaten by hand. It consists of boiled meat (traditionally horse but nowadays often lamb) and large noodles that look like sheets of lasagne in an onion gravy/broth.

別什巴爾馬克：哈薩克斯坦國菜，字面意思是“五個指頭”，指這道菜是用手抓着吃的。這道菜包括水煮肉（傳統上是煮馬肉，現在通常是煮羊肉）、類似意式寬面的麪條和洋蔥肉汁/肉湯。

Kazy: a traditional sausage made of fattened horsemeat, the fat is very rich and nourishing. The thick coils of black meat look rather unappetizing in the meat chiller cabinets in the supermarket. Kazy is a popular part of any celebratory meal.

卡孜：肥馬肉製成的傳統香腸，脂肪豐富而有營養。把這種暗黑色的香腸盤起來放在超市凍肉櫃裏時看起來讓人沒什麼食慾。卡孜是哈薩克慶祝大餐裏很常見的一種食材。

Manti and Pelmeni: Manti are large steamed dumplings filled with ground meat (usually lamb) served with sour cream. Pelmeni are similar but smaller and sometimes filled with vegetables. Both are very popular with children. They are available in most Kazakh restaurants and are a good bet for a quick, nourishing snack.

土耳其餃子和俄羅斯餃子：土耳其餃子是包了肉餡（通常是羊肉）的大蒸餃，蘸酸奶油吃。俄羅斯餃子和土耳其餃子差不多，但更小些，有時包菜餡。這兩種餃子孩子們都很愛吃，在大多數哈薩克斯坦的飯店都有供應，是不錯的營養快餐。

Lagman: a tasty traditional Uyghur dish of thick noodles served with beef broth, beef and tomatoes, this is popular in local cafes and fast food restaurants.

拉麪：一種維吾爾傳統美食，麪條較粗，搭配牛肉番茄湯食用，在當地咖啡館和快餐店很常見。

Shashlik: kebabs cooked over a charcoal fire shashlik is traditionally made from lamb or beef but can also be made from chicken or fish (sturgeon is particularly delicious) and served with flatbread. The meat for a good shashlik is marinated overnight and quite distinctively spiced (the spices work well with roast chicken). Shashlik is a common, indeed necessary, part of any picnic barbeque.

烤羊肉串：在炭火上烤出的肉串，傳統上用羊肉或牛肉，不過也可以是雞肉或魚肉（烤鱘魚特別美味），和饢一起吃。烤肉串的肉前一晚就要浸泡在滷汁中，並撒上獨特的香料（這種特製香料撒在烤雞上特別好吃）。烤肉串是任何野餐燒烤中常見且必不可少的一種美食。