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Nang
is a staple food for the Uygurs, just like steamed buns in northern
China, rice in southern China and bread in Western counties. Making
a nang is similar to making a pancake. The materials include wheat
flour, corn flour or sorghum flour, with such seasoning as sesame
seeds, onions, eggs, vegetable oil, butter, milk, salt and sugar.
With a golden yellow surface, nang are crispy and delicious.