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Nang (naan) is the most essential food in Uighur people's daily life, and also a unique Uighur food. Nang is baked in Nang Keng (Tu Nur), It usually looks round. It is one of the main pasta in Xinjiang, it has two thousand years history. There are more than 50 kinds of Nang in Xinjiang. From common ones: meat Nang, oil Nang, Wowo Nang, sesame Nang, piece Nang, Hillman Nang, and so on. According to the research, "Nang" word comes from Persian, popular in the Arabian Peninsula, Turkey, Central Asia countries. Uighurs originally called the Nang "imaik" until Islam was introduced into Xinjiang it was then called "Nang."
Basically, Making Nang is similar with the Chinese-style baked biscuits. A little salt and yeast mix in the flour, rub through, a little fat, then use the Nang Keng (Tu Nur) for baking. The inside of the Nang Keng is round and fire is lighting on the bottom. You could add the suet to make oil Nang; with mutton D, cumin powder, pepper, onion and other seasoning mix together to make meat Nang. With the sesame and grape juice mixture is called sesame Nang.
Because the surface, shape, different baking methods, Nang's name was correspondingly different. A legend says when the Tang Monk was on his Journey to the West through the desert, he took Nang with him, Nang helped him finish the journey full of hardships. With this wonderful legend, Nang is now a necessary food in the daily life of Xinjiang people. The Largest Nang is called "Aiman Ke" (piece Nang) Nang, the diameter is as much as 40-50 cm, is the King of Nang. Smallest Nang is called "Tuoka its" (oil Nang), with fine making handwork, the oil, milk, eggs is mixed in, tastes crispy, could be storage for a long time. The thickest Nang is called "Gerd" (Wowo Nang), 5-6 cm thick, a hole in the middle looks like a nest.
Because it has less water, Nang is very easy for long time storage and also easy to carry which is suitable for dry climate of Xinjiang. It is not only crispy delicious and nutritious, but also loved by other nations.