Nao Bao meat is an ancient snack with northwest flavor. Its method is to knead the dough with yeast and flour, then divide the dough into small pieces and roll them into round pancakes. Next, cut the beef into small pieces, mix them with ingredients such as pepper and coriander, wrap them in a flour cake, mix them well with ingredients mixed with sesame seeds and salt, and bake them directly until the skin is crispy, the stuffing is tender and juicy, and the flavor is very rich.

Sanbao meat originated in Yili, Xinjiang, which is used by the local Hui people to keep warm from the cold and has a strong grassland flavor. With the passage of time and the collision of local cultures, Nao Bao meat has gradually spread throughout the country and become a popular specialty snack. Nowadays, Nao Bao meat has become a delicacy in the streets and lanes, which is deeply loved by people and has also become a business card in the northwest.

Nao Bao meat is not only delicious, but also has a distinctive way of eating. Local people usually tap the meat lightly outside, then tear off a corner and taste the steaming and fragrant stuffing and skin respectively. This way is also called "drinking incense". The cultural feature of Nao Bao meat is that it is one of the important festival foods in Xinjiang, and it often appears in wedding banquets, birthday celebrations and other occasions, symbolizing reunion and blessing.