People in Xinjiang generally call it making nang. It is rare to see the kind of naan pit in rural areas of Xinjiang in the mainland. The process before putting it into the naan pit is called "mixing noodles" or "kneading noodles".

Naan is one of the main pastas loved by all ethnic groups in Xinjiang, especially the Uyghurs, with a history of more than 2,000 years. There are many varieties of Nang, about fifty. Common ones include meat Nang, oil Nang, Wowo Nang, sesame Nang, sliced ??Nang, Hillman Nang, etc.

According to research, the word "Nang" originated from Persian and is popular in the Arabian Peninsula, Turkey, and Central Asian countries. The Uyghurs originally called Nang "Aimaike". It was not until Islam was introduced to Xinjiang that the name was changed to "Nang".

The general method of making naan is very similar to the Han people’s baking of sesame cakes. Add a little salt water and yeast dough to the flour (or refined flour), mix well, knead thoroughly, let it rise slightly, and then bake. Those that add mutton oil are called oil naan; those that are stuffed and baked with diced mutton, cumin powder, pepper, onions and other seasonings are called meat naan; those that are mixed with sesame and grape juice and baked are called sesame naan, etc. , because the dough and additive ingredients, dough shape, baking method, etc. are different, so the names of naan are also different accordingly. Legend has it that when Monk Tang traveled through the Gobi desert to seek Buddhist scriptures, the food he brought with him was naan. It was naan that helped him complete the arduous journey. Through this beautiful legend, people of all ethnic groups regard naan as an essential food in daily life.

Naan contains less water, can be stored for a long time, is easy to carry, and is suitable for the dry climate of Xinjiang. In addition, baked naan is carefully made and the ingredients are exquisite. It tastes crispy, delicious, nutritious, and is loved by people of all ethnic groups. It’s no wonder that the naan is baked. The raw materials of pilaf are fresh mutton, carrots, onions, clear oil, mutton fat and rice. The method is to chop the mutton into small pieces and fry them in clear oil, then add onions and carrots and fry them in the pot. Add some salt and water as appropriate. After waiting for 20 minutes, wash the soaked rice and put it into the pot. , do not stir, the rice will be cooked after forty minutes. The cooked pilaf is shiny and shiny. Fragrant and delicious. The Uyghur people regard pilaf as a fine meal.