格鲁吉亚美食
Georgia is a country in the Caucasus region of Eurasia. Located at thecrossroads of Western Asia and Eastern Europe, it is bounded to the west by theBlack Sea, to the north by Russia, to the south by Turkey and Armenia, and tothe southeast by Azerbaijan. The capital and largest city is Tbilisi. Georgiacovers a territory of 69,700 square kilometres (26,911 sq mi), andits 2017 population is about 3.718 million. Georgia is a unitarysemi-presidential republic, with the government elected through arepresentative democracy.
格鲁吉亚是欧亚大陆高加索地区的一个国家，位于西亚和东欧的交汇处，西邻黑海，北邻俄罗斯，南邻土耳其和亚美尼亚，东南邻阿塞拜疆。首都和最大城市为第比利斯。格鲁吉亚国土面积为69,700 平方公里（26,911平方英里），截止2017年，人口约为371.8万。格鲁吉亚是一个统一的半总统制共和国，政府通过代议制民主选举产生。
Georgian cuisine and winehave evolved through the centuries, adapting traditions in each era. TheGeorgian cuisine is unique to the country, but also carries some influencesfrom other European and nearby Middle Eastern culinary traditions. Eachhistorical province of Georgia has its own distinct culinary tradition, withvariations such as Megrelian, Kakhetian, and Imeretian cuisines. Rich with meatdishes, the Georgian cuisine also offers a variety of vegetarian dishes.
格鲁吉亚的美食和葡萄酒经过几个世纪的发展，与各个时代的传统相融合。格鲁吉亚美食是这个国家特有的食物，同时也受到欧洲和附近中东地区美食传统的影响。格鲁吉亚每个历史悠久的省份都有其独特的菜系种类，例如马格瑞连（Megrelian）菜系、卡克黑提安（Kakhetian）菜系和伊美利田（Imeretian）菜系。在格鲁吉亚的美食中，肉类占据很大的比重，同时也有丰富的素食类菜肴。
Georgian cuisine is theresult of the broad interplay of culinary ideas carried along the trade routesby merchants and travelers alike. The importance of both food and drink toGeorgian culture is best observed during a feast called supra, when a huge assortment of dishes are prepared, alwaysaccompanied by large amounts of wine, and that can last for hours. In aGeorgian feast, the role of the tamada (toastmaster) is animportant and honoured position. He also conducts the highly philosophicaltoasts, and makes sure that everyone is enjoying themselves.
格鲁吉亚的美食之所以这么美味，奥秘在于商人和旅客沿着贸易路线产生的的广泛交互的烹饪理念。从这个叫做“前菜”的盛宴上，我们最能发现食物和饮品对于格鲁吉亚文化的重要之处。在这个盛宴上，当一道道各式各样的菜肴准备好时，总是会配上大量的葡萄酒，盛宴通常会持续数小时。在格鲁吉亚的宴会上，塔马达（宴会的主持人）享受着十分重要且备受尊敬的地位。他的敬酒通常极富哲理，确保在场的每个人都过得愉快。
In countries of theformer Soviet Union, Georgian food is also popular due to the emigration ofGeorgians to other Soviet republics.
在前苏联国家，由于格鲁吉亚人移居到其他苏维埃国家，格鲁吉亚美食也很受欢迎。
While travelingthe world you can meet many people, see ancient sights, take unlimited pictures, food is a very important part of travels, so we would like toshare the basic knowledge about Georgian dishes. There are so many traditionalGeorgian foods and dishes unique to Georgia, and you have to order them allwhile traveling through Georgia because odds are you aren’t going to be able toget them at home.
在环游世界时，你会见到许多人，领略历史悠久的景点，拍摄数不清的照片，但是食物也是旅行中不可或缺的重要部分。所以我们想向您分享格鲁吉亚美食的一些基本知识。格鲁吉亚有很多风味独特的美食佳肴，你需要在旅行的途中去享受这些美食，因为你坐在家里是买不到它们的。
Puri - პური (Georgian Bread)
Puri- პური（格鲁吉亚面包）
Georgian food starts with bread. Bread is an essentialcomponent of the meal. Georgian bread is special. Georgian bread isbaked in traditional bread baking ovens called tones. Tones are made ofclay and look like the top half of clay pots. A fire burns at the bottomwhich heats up the sides of the oven. The bread dough is sectioned offand slapped onto the side walls of the oven to bake, turning brown and bubbly. Shotis puri (შოთის პური) is the most recognizable of the Georgia breads because of itsoblong shape with pointy ends.
要说格鲁吉亚美食，要先从面包开始。面包是一日三餐的重要组成部分。格鲁吉亚的面包很特别，是由名为“腔调”的传统的面包烤炉烤制而成。腔调由陶土制成，看起来就像陶壶的上半部分。火在烤炉的下方，但是可以对烤炉的侧壁进行加热。将面包的面团切片，拍到烤炉的侧壁，烤至棕色膨胀状态。Shotis puri是格鲁吉亚面包中最容易识别的，它的形状是椭圆的，边部尖尖的。
Khachapuri - ხაჭაპური (Georgian Cheese Bread)
Khachapuri - ხაჭაპური（格鲁吉亚奶酪面包）
Khachapuri, Georgiancheese bread or cheese pie, is another staple of the Georgian diet. Thereare multiple versions of this tasty treat, as they are region specific.
Khachapuri是格鲁吉亚的奶酪面包，也可以叫做奶酪派，这是格鲁吉亚饮食中的另一种主食。这种好吃的食物有很多不同的种类，因为它们因在不同的特定地区而有所差别。
Imeruli khachapuri (იმერული ხაჭაპური) iscircular and has cheese on the inside.
Imeruli khachapuri (იმერული ხაჭაპური)呈圆形，里面有奶酪夹心。
Megruli khachapuri (მეგრული ხაჭაპური) is similar to imeruli, but has cheese and butter both insideand out.
Megruli khachapuri (მეგრული ხაჭაპური)和上一种差不多，不过它的里面和外表都有奶酪。
Acharuli khachapuri (აჭარული ხაჭაპური) isshaped like a boat and filled with melted cheese, a raw egg, and a slab or twoof butter. It’s served piping hot and you whisk the cheese, egg, and butterwith a fork before ripping off the horns and edges and dipping them into thecheesy mixture.
Acharuli khachapuri (აჭარული ხაჭაპური)形状像船一样，内馅是融化的奶酪，一个生鸡蛋，还有一两片黄油。它一上来的时候是滚烫的，你先用叉子把奶酪、鸡蛋和黄油搅拌一下，然后把它的边边角角撕下来，然后蘸着这个搅拌好的混合酱汁吃。
Badrijai Nigvzit - ბადრიჯანი ნიგვზით (Eggplant Walnut Rolls)
Badrijai Nigvzit - ბადრიჯანი ნიგვზით（茄子核桃卷）
Popular appetizer is badrijai nigvzit. Thin, long slicesof eggplant (or aubergine) are cooked until brown and soft, then a paste ofwalnuts, vinegar, and spices is spread on the eggplant slices, which are thenrolled.
茄子核桃卷是一道很受欢迎的开胃菜。将茄子切成长薄片，煮至变棕变软，然后在煮好的茄子片上铺上核桃、醋和香料，然后将其卷起。
Georgian Pkhali Board - ფხალი (Walnut Salad)
格鲁吉亚普哈利膳食- ფხალი（核桃沙拉）
A pkhali board is aselection of different appetizers. Pkhali is another dish that translatesas a salad, but is more of a small appetizer. Pkhali is a patty of mincedgreens and ground walnuts. Popular choices include spinach pkhali andbeetroot pkhali. Pkhali boards also come with appetizers you can order ontheir own, like the badrijai nigvzit, but others, like the similar and mostdelicious red pepper stuffed with walnut paste, are not usually menu items thatcan be ordered alone.
普哈利膳食其实是一系列开胃菜。普哈利是一种可以翻译成沙拉的菜，但更像是一种小小的开胃菜。普哈利是一种切碎的绿色蔬菜和核桃粉的混合泥。大家一般会选择菠菜普哈利或者甜菜根普哈利。普哈利膳食提供的开胃菜，你可以自己点，比如茄子核桃卷，但是其他的一些菜，比如最好吃的那种红呼叫核桃将，通常不是菜单上能点到的。
Tolma - ტოლმა (Stuffed Vine Leaves)
托尔马 - ტოლმა（卷心葡萄叶）
Tolma is a dish that ismade in many countries, usually under the name dolma, including Turkey,Armenia, and Greece. A mixture of meat and rice is wrapped in cabbage orvine leaves. In Georgia these little green packages are topped with agarlicy sauce made with matsoni.
托尔马在很多国家都有，比如土耳其、亚美尼亚、希腊，通常以多尔马为名。它是由卷心菜或葡萄叶包裹肉和米的混合物。在格鲁吉亚，这些绿色的卷上会撒上一种添加了松香的大蒜酱。
Khinkali - ხინკალი (Soup Dumplings)
Khinkali - ხინკალი（汤包）
Khinkali are what you eatwhen you’re looking for a cheap, casual meal or a hangover cure. Khinkaliare somewhat similar to xiaolongbao, or Chinese soupdumplings, but there aredifferences too. Khinkali are made with flour dumpling wrappers. They are folded in such a way that they have little dough handles at thetop. To eat khinkali, hold the dumpling by the handle, flip it bottomside up, and take a small bite out of the dough just large enough to slurp thesoup before devouring the rest of the dumpling. The handles aren’t meantto be eaten, though we were told that caused quite a problem during the Russianoccupation as the Russians thought this was wasteful and prohibited the importof flour, which meant a lot of sad Georgians with no khinkali. While inChina you enhance the flavor of soup dumplings with vinegar; in Georgia youdouse them with a lot of black pepper. If your dumplings get cold becauseyou are eating too slow or talking too much, you can ask the waiter to havethem reheated and they won’t think less of you for it.
当你想吃点便宜的食物、便餐或者解酒的食品时，汤包是最佳选择。它和小笼包或中国的汤饺差不多，但是还是有些区别的。汤包是用面粉制作的皮包起来，包好后顶上有一个小面团。吃的时候，拿着顶端的小面团，把它翻过来底朝上，咬一小口把里面的汤吸掉，再吃剩余的部分。这块抓着的小面团不是用来吃的，而这在俄国占领期间造成了一些麻烦，因为他们觉得这样很浪费，甚至禁止了面粉的进口，所以吃不到汤包的格鲁吉亚人就很伤心。在中国，你可以用醋来增加饺子的风味；但在格鲁吉亚，你可以加很多黑胡椒。如果你吃的太慢或者说话太多导致汤包变凉了，你可以让服务生为你重新加热，他们也不会因此而多想。
Kababi& Tkemali - ქაბაბი & ტყემალი(Kebab with Sour Plum Sauce)
Kababi& Tkemali - ქაბაბი & ტყემალ（酸梅酱烤肉串）
Georgian kebab and sour plum sauce (tkemali) are whereprobably everyone would agree, that this is the best meat dish. Plum saucemay sound like it’s going to be sweet, but Georgian plum sauce is sour. It comes in red, which is a little sweeter, or green, which is thesourer of the two. There is a Georgian saying that roughly translates to,'the plum sauce was so good we ate the whole piglet.' If the kebab isserved on a spit, the Georgian way is to slide it off using puri.
格鲁吉亚烤肉和酸梅酱的搭配，几乎所有格鲁吉亚人都很喜爱，他们认为这是最好的肉类菜肴了。酸梅酱听起来是挺甜的，但其实是酸的。红色的会甜一点，绿色的稍酸。格鲁吉亚有一句谚语，大致可以翻译为：“酸梅酱太好吃了，我们甚至能吃下一整头猪。”如果吃烤肉串的话，格鲁吉亚人会用一片面包抓着烤肉撸下来吃。
