Uzbek food is Silk Road cooking at its most hospitable — a cuisine that developed at the crossroads of Persian, Turkic, and Chinese influences and kept the best of each. Plov (Uzbek rice, the dish that defines Central Asian cooking: lamb or beef fat rendered first, then carrots and onion, then lamb, then rice layered on top and cooked covered over low flame until the grain has absorbed the meat fat and carrot sweetness) is the one dish that Central Asians from all countries agree Uzbekistan does best. Samsa (triangular pastry baked in a tandoor oven, filled with lamb and onion in the ratio that matters) and lagman (hand-pulled noodles with lamb and vegetable broth, the Chinese noodle adapted in Xinjiang and refined in Ferghana) are the other essential dishes. The Samarkand bread (non, baked in a tandoor with a patterned top from the bread stamp, the Uzbek communal gift carried home from market) is the most beautiful everyday flatbread in Central Asia. Green tea (ko'k choy) in a piyola (handleless ceramic bowl) is the social beverage, consumed from the teahouse morning to the guesthouse evening. No rush.