Source: Global Times [17:10 March 17 2011]

The "nang" is made with water, egg and milk and is shaped like a plate. It 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. 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. Photo: Tianshannet