As early as the Northern Wei Dynasty, there was a record of naan in the book "Qi Min Yao Shu · Cake and Food".
It is called sesame seed cake and pith cake respectively.
Among them, the "pipe cake" is made of "myelin, honey and noodles. It is four to five cents thick and six or seven inches wide. It is cooked in the Hubing oven. The cake is plump and durable."
For thousands of years, although the shape of naan has not changed much, its patterns have changed with the development of the times and the abundance of ingredients. According to statistics, there are more than 300 types of naan in Xinjiang.
The most distinctive naan in Hotan is rose sauce naan.
Roses are abundant here, and the locals have the custom of making rose sauce. In the past, they liked to spread rose sauce on the naan and eat it. Later, they put the rose sauce directly into the naan to make soft, waxy, delicious and sweet roses. Sauce naan.
In recent years, Naan with Hotan Rose Flower Sauce has become popular all over Xinjiang, and creative Naan making masters have also made Naan with Huoxiang, Naan with Fig Sauce, and Naan with Red Date Sauce, all of which have been widely praised.
If you are traveling in Hotan, if you walk into a Uyghur family’s home, the hospitable host will first serve you hot naan, wash your hands and divide it into two, and then serve you a cup of hot tea. up.
So when you arrive in Xinjiang, you must understand Xinjiang’s naan culture, understand how it has gone through more than two thousand years, understand why it is so loved by Xinjiang people, and slowly you will fall in love with it.
Editor in charge: [Sun Jingbo]