Description

Nang, a baked pancake and staple with a long history of over 2,000 years in northwest China's Xinjiang Uygur Autonomous Region, is easy to make and carry. The long shelf life of nang has made it an essential food for businessmen in Xinjiang. The whole process of making nang includes heating a pit, kneading dough with milk, sticking the dough onto the interior of the pit, as well as collecting and cooling the semi-finished nang.