If someone asks you what is the representative of Xinjiang cuisine? You may say it is barbecue or big plate chicken. In fact, the representative of Xinjiang cuisine is naan. Naan culture is the representative of Xinjiang food culture and folk culture. It connects the past and present of Xinjiang .
From March to April 2016, when the Xinjiang Institute of Cultural Relics and Archeology conducted archaeological excavations on a cemetery in Bizili Village, Shanpulu Township, Luopu County, it was found that in a small wooden basin in the tomb, there were some mysterious powdery and wheat husks. the remains.
The researchers used scientific and technological means to analyze and determined that the unearthed powdery remains are a kind of pasta, which is mainly made of millet flour and a small amount of barley flour, and a small amount of meat is added to bake it.
This is the naan eaten by people living in Hotan more than 1,700 years ago. Isn’t it amazing?
Naan contains less water, can be stored for a long time, and is easy to carry; in addition, it is finely baked and carefully selected materials, so it tastes crispy, delicious and nutritious.
Therefore, it is loved by people of all ethnic groups in Hotan.
According to legend, when Xuanzang traveled westward alone to learn Buddhist scriptures, the food he brought with him was naan.
It was Nang who helped him through the arduous journey.
To this day, we people in Hotan often say: "You can live without vegetables for a day, but you can never live without bread." This fully demonstrates the important position of bread in Xinjiang people's life.
Responsible editor: [Luo Pan]