According to legend, a long time ago, on the edge of the hot Taklimakan Desert, a shepherd named Turhong was burned all over by the sun. He couldn't stand it anymore, so he put a piece of dough that his wife had put in a basin on his head. On the head, it is buckled tightly on the head like a felt hat. The dough was very cool and comfortable. After a while, the dough above the head was very hot from the sun, forming a hard lump like a pancake.

At this time, Turhong's feet were stirred by a red willow root, and the dough cake above his head fell to the ground that was baked by the sun. The fragrance became stronger and stronger, filling the front, back, left and right. Turhong picked up a piece of broken cake and put it into his mouth to savor it. It was crispy on the outside and tender on the inside. It was very delicious.

Turhong thought that the sky was not sunny every day. What should he do if he wanted to eat this kind of pancake when there was no sun? So he dug a big pit in his yard and surrounded it with Apply the yellow mud tightly, burn the red willow roots in the middle, and when the charcoal fire is red, stick the mixed dough to the four walls. After a while, the dough will be fragrant. This is the origin of Xinjiang Nang.

Extended information

Naan has a long history in Xinjiang. Its outer skin is golden yellow and it was called "Hu cake" and "oven cake" in ancient times. Nang uses flour as the main raw material, mostly fermented noodles, but does not add alkali but adds a little salt.

Most naans are round in shape. The largest naan is called "Aimanke" naan. It is thin in the middle and slightly thicker at the edges. There are many patterns stamped in the center and the diameter is 40-50 centimeters. This kind of naan is big. It requires 1-2 kilograms of flour and is called the king of naan. The smallest naan is as big as the mouth of an ordinary tea cup and is called "Tokashi" naan. It is about 1 centimeter thick and is the most exquisitely made small naan. There is also a "Gejide" naan with a diameter of about 10 cm, a thickness of about 5-6 cm, and a hole in the middle. This is the thickest of all naan.

There are many types and patterns of Uyghur naan, and the raw materials used are also rich. In addition to flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar, and salt are all indispensable raw materials.

When they make "Tokashi" naan and other naan, they not only put oil, eggs, sugar and other raw materials, but also sprinkle some "Siyadan" (black grass seeds, very delicious) on the surface. Like black sesame seeds), this kind of naan not only tastes good, but also won't go bad when stored for a long time. Therefore, Uighurs take this kind of naan with them when they go on business trips or long distances. Drink some tea and eat some "Tokashi" naan to satisfy their hunger immediately. It is an ideal convenient meal.

Most Uyghur naan is baked in naan pits. Nang pit is also unique. Due to different regions, the form and materials of Nang pit are also different.

Generally, the naan pit is about 1 meter high. It is made of wool and clay into an inverted cylinder-shaped adobe, and is surrounded by earth blocks to form a square earth platform. In some areas of southern Xinjiang, local saltpeter and mud are used to make naan. The Uighurs in Urumqi also use bricks to build their Nang pits. These Nang pits vary in size and are also square. The size of the Nang pit is determined based on the population.

Although there are many styles of naan pits, some naan are not baked in the naan pit. For example, there is a kind of meat naan that is fried in an iron pot. In addition, there is an ancient method of baking naan, which is to bury the naan in the hot ashes of burned firewood without turning it over or looking at it. It will be cooked in half an hour. When eating, blow off the ash on the surface and the taste will be equally delicious.

The technique of making naan is almost universal among the Uyghurs. Both men and women can make naan, especially when entertaining guests, they will come up with various kinds of naan to entertain you.

If you are a guest at a Uighur home in Kuqa County, they will often stack the naan from the largest to the smallest, arrange it in a tower shape, and place it in the center of the table, so that you can enjoy it and eat it. You open your "eyes". Now Nang has become a favorite food of people of all ethnic groups, and people of many other ethnic groups have also learned the technique of making Nang. Nang is like a bright and exotic flower, blooming in the forest of ethnic foods.

The Uyghurs have many taboos about naan. For example, they are not allowed to count, and they cannot throw away the naan residue where they may be stepped on. They cannot waste it. The naan residue that falls on the ground must be picked up and placed in a high place. Feed the birds. In the eyes of the Uyghurs, Nang is life. They have a famous saying: "Nang is faith, and no Nang will suffer."

Baidu Encyclopedia--Nan