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A quick bite of Nang: Xinjiang’s staple roasted flatbread a crunchy delight

Nang, a kind of roasted flatbread, is a local specialty that the people in northwest China’s Xinjiang Uygur Autonomous Region simply cannot live without. The bread exudes an invigorating smell right after being freshly baked in an artisanal oven, and after taking a bite you’ll find that its texture is extra crunchy. With more than 300 varieties, Nang has over 2,000 years of history and is a staple food made with nothing but wheat flour and a pair of hands. How exactly do you make them? We’ve come to Kashgar Nang Culture Park to find out.

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