Naan, as a special food in Xinjiang, plays an important role in the daily life of all ethnic groups in Xinjiang. There is a saying that you can live without food for a day, but you can't live without Naan for a day. It can be seen that nang plays an important role in people's life in Xinjiang. Xinjiang people not only regard naan as food, but also use their imagination to make naan into various shapes? Art? , pinning their yearning for a better life?

tokasi? Naan is the smallest Naan, delicate and delicate, with the same diameter as the mouth of a general teacup, about 2 cm thick, and smaller ones, just like snacks, which are brown and pleasing to the eye, fragrant, sweet and nutritious. It has the characteristics of crispness, softness and looseness, and will not deteriorate after long-term storage. ?

also called? Wowozhen? , named after a small nest in the middle. Naan is about 1 cm in diameter and 5? 6 cm, which is the thickest variety of Naan. Many people in southern Xinjiang like this kind of naan. In summer, between farming, farmers eat it with watermelons and melons in the fields, which is economical and easy! ? Guo Sigeld? Wowonang with meat stuffing is a steamed bread with a diameter of 12? 13 cm, 7? 8 cm, baked in the pit, sweet and delicious, oily but not greasy, known as Hotan's unique cuisine. ? Aimack? Naan is a large pancake with a thin center and a slightly thicker edge. This kind of naan uses 1 kg of flour, which is called the largest thin naan. Kuqa? Aimack? Naan is famous and authentic. ?

orr? Naan is steamed in a cage. Orr? It means steam. Spread milk skin or vegetable oil in the middle of the cake, sprinkle coriander and salt, roll it up or make it into steamed bread or strips, and steam it in a cage. It is soft, oily and delicious, suitable for the elderly and children. ?

locals also use it to stir-fry rice noodles, mix salads, bake pizzas, cook western food and, of course, the best way to eat in summer? Soaking watermelon, I haven't seen this, otherwise I must try it. ?

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