The “nang” is part of Xinjiang people’s every meal. It looks like an average baked pancake, but is actually made with special procedures, and tastes different. A good nang is made with water, egg and milk. The dough is baked attached to the inner surface of a clay-made stove. The nang is shaped like a plate, but is thicker on the rim and thinner in the center, with a beautiful texture on the surface. The thick part tastes tender and the thin part is crispy. The mixed taste of tenderness and crispiness is the charm of a nang. As a symbol of Xinjiang cuisine, nangs are various – the nang stuffed with meat in Hetian; the thin nang in Keping; the crispy and soft “oil nang”; as well as the fresh-smelling nang made of corn flour.