Nang, or pancake, is a daily staple food for the Uygurs, just like steamed bread in northern China and rice in the south. It has a history of more than 2,000 years, with over 50 varieties.

Making a nang is similar to making a pancake. The materials include wheat flour, corn flour, or sorghum flour, with such seasonings as sesame seeds, onions, eggs, vegetable oil, butter, milk, salt, and sugar. When the surface turns golden yellow, the crispy and delicious nangs are done.

It is invariable round in shape, but there are about fifty different kinds of nang. The most common is meat nang.