6月7日下午，国家主席习近平乘专机离开北京，应哈萨克斯坦共和国总统纳扎尔巴耶夫邀请，对哈萨克斯坦共和国进行国事访问并出席上海合作组织成员国元首理事会第十七次会议和阿斯塔纳专项世博会开幕式。

哈萨克斯坦共和国位于中亚和东欧，国土横跨亚欧两洲，国名取自其最大民族哈萨克族。哈萨克斯坦原为苏联加盟共和国之一，1991年苏联解体后独立，与俄罗斯、中国、乌兹别克、土库曼等国接壤，并与伊朗，阿塞拜疆隔海相望。其国土面积相当庞大，排名世界第九位。

在去年的一档综艺节目中，来自哈萨克斯坦的“进口小哥哥”迪玛希得到众多年轻观众的喜爱。其实，除了拥有好歌喉的艺人之外，哈萨克斯坦的美食也非常值得推荐。

我们的编辑多方搜罗，为大家推荐几款哈萨克风味美食，其中大部分都跟肉有关。“无肉不欢”的同学们，可要看仔细了啊！

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.
哈萨克风味烹制的肉类是盛大宴席上必不可少的主菜，也是哈萨克人民觉得最美味食物。煮熟的肉未经分割整块上桌，由主人亲手切分后盛给每位客人：腰骨和小腿肉分给尊贵的老年客人，胸脯肉分给儿媳或女婿，颈部带骨肉分给姑娘们，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.
香气四溢的肉要跟蒸熟的薄饼一起吃，另外搭配浓郁的肉汤就更完美了。每顿饭最后一般都是马奶酒和茶收尾。

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.
如今的哈萨克饮食与过去的有所不同，但仍然充满着老一代的好客传统。而且与过去不同的是，如今的好客传统比以往都更广泛，因为不仅是哈萨克人，还有俄罗斯人、乌克兰人、乌兹别克人、德国人、韩国人等等不同国家和民族的人会参与到各种宴席中（哈萨克斯坦是一个多民族的国家）。这些不同国家和民族的人都为哈萨克的烹饪方式有所贡献。

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.
各类食物的搭配发生了一些变化。在漫长的历史进程中，哈萨克人积累了大量烹制肉类和奶类菜品的经验。到了现代，又加入了一些蔬菜、水果、鱼类、海鲜、烘焙、面食以及甜食制品。

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.
不过，肉类依然是哈萨克斯坦最受欢迎的食物。从远古时代起，哈萨克风格的烹饪就因为其独特的技艺而独树一帜。传统的哈萨克斯坦烹饪都是以水煮为基础。纯粹的水煮方式能够让肉类保持清淡的味道，口感软滑，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.
哈萨克人很重视食物的长期储存。很大一部分肉都是腌起来或晒干以备日后食用。熟食基本都用马肉制成的——卡孜（熏马肠）、酥舟（腌马肠）、乍尔（腌马脖子肉）、乍亚（熏马臀肉）、卡塔（马直肠）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.
牛奶和奶制品到处都是。人们更喜欢酸奶制品，因为在游牧生活中更容易保存。面包通常做得像饼干。最受欢迎的烘焙食品是包尔沙克。

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.
古老的碟子和菜盘是用皮革、木头和陶瓷制成的。每个家庭都有一口铸铁大锅（这种煮饭用的锅名叫“喀山”）。早先是用铸铁罐子煮茶，后来用俄式茶壶煮。

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.
别什巴尔马克：哈萨克斯坦国菜，字面意思是“五个指头”，指这道菜是用手抓着吃的。这道菜包括水煮肉（传统上是煮马肉，现在通常是煮羊肉）、类似意式宽面的面条和洋葱肉汁/肉汤。

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：肥马肉制成的传统香肠，脂肪丰富而有营养。把这种暗黑色的香肠盘起来放在超市冻肉柜里时看起来让人没什么食欲。卡孜是哈萨克庆祝大餐里很常见的一种食材。

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.
土耳其饺子和俄罗斯饺子：土耳其饺子是包了肉馅（通常是羊肉）的大蒸饺，蘸酸奶油吃。俄罗斯饺子和土耳其饺子差不多，但更小些，有时包菜馅。这两种饺子孩子们都很爱吃，在大多数哈萨克斯坦的饭店都有供应，是不错的营养快餐。

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.
拉面：一种维吾尔传统美食，面条较粗，搭配牛肉番茄汤食用，在当地咖啡馆和快餐店很常见。

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，传统上用羊肉或牛肉，不过也可以是鸡肉或鱼肉（烤鲟鱼特别美味），和馕一起吃。烤肉串的肉前一晚就要浸泡在卤汁中，并撒上独特的香料（这种特制香料撒在烤鸡上特别好吃）。烤肉串是任何野餐烧烤中常见且必不可少的一种美食。