Naan is a delicious food deeply rooted in Xinjiang culture, which has a history of more than 2000 years. It is a kind of baked pasta fermented with wheat flour or corn flour. It is not only the embodiment of food culture, but also the symbol of great national unity in Xinjiang. It has a very rich variety. According to the current statistics, there are more than 150 varieties of naan.

Naan is mostly round in shape, thin in the middle and slightly thick at the edge, which is a common food in the streets of Xinjiang. Where there are naan, there are special naan pits. The pit can be located in the courtyard/doorway, which is also a common appliance among ethnic minorities in Xinjiang. Its styles and materials are different, generally divided into three types: large, medium and small. The size of the pit depends on the population.

Naan, with a golden surface, can't hide its exquisite inner and colorful materials. Under the seemingly hard shell, the crispy skin and flour are endowed with the fragrance of the soul after fermentation, which has become one of the most favorite and main staple foods of all ethnic groups in Xinjiang.

Out of my love for Naan, in 19, I went to the Naan Cultural Industrial Park in Urumqi, which is the best in the world, to study Naan culture deeply, and took a real photo of Naan, recording my feelings at that time. Xinjiang taste buds between lips and teeth

I will buy different kinds of naan from time to time when I go home this time. My favorite is "Piyazinang", which means onion in Xinjiang dialect.

Leather tooth naan is a common variety in Urumqi naan shops, which can be bought in almost every naan shop. Crispy and delicious.

Nan in Xinjiang is also divided into sweet and salty. This picture with sesame seeds is salty, and the one below is sweet. I prefer salty products, and the taste of sweet naan will be more delicate.

Younang is called "Katima" nang in Uyghur. It is made of dead noodles and oil, and its workmanship should be more elaborate. It is made of oil rolled thin layer by layer and baked. This kind of naan has the characteristics of not deteriorating for a long time, and it tastes fragrant and crisp. Because it has the characteristics of fragrance, crispness and crispness, it is often used to entertain guests in festive festivals. (Of course, it won't go bad, which means it is stored in a relatively dry environment. The hot and humid climate in the south is not easy to preserve. Keep it for three or five days at most, and it will deteriorate after a long time. )

Next, I'm going to introduce spicy skin nang, which was once very popular in Xinjiang after learning nang culture. Besides spicy skin naan, rose naan and walnut naan are also on fire.

Spicy skin nang has a unique taste, and the spicy skin can be seen. Rose sauce, the rose naan, is very attractive, and the walnut naan is also full of walnuts.

Finally, let's talk about meat nang again. Its production process is to add chopped diced mutton into flour, and add seasonings such as salt, cumin powder, pepper powder and onion powder to bake, commonly known as meat nang.

This kind of meat naan is brown on the outside and tender on the inside. People who love mutton will like it very much, and it tastes stronger now.