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said to be mor▓e tasty and nutritious. Nang

ir, et▓c. If you do not taste roast mutton after yo▓u reach Xinjiang, it would be a great pity. Kashi mutton is unique in that sheep

  • l▓e water in it do not go moldy easily and is easy to prese
  • rve. In harvest seasons, farmers usually carry with th▓em several dozens of Nangs.So do those out traveling or wo
  • rking in the Gobi desert. A few minutes after they bury ▓nang under the hot sand, it will become crisp ▓and delici
Revolutionary Perfection

ous. A nang with a history of

y bazaar or street of Kashi. It is roasted above a special iron oven about 1 ▓meter long and 20 centimeters wide. Some have two lay

ers, separated by clapboard with c▓ountless vents. In the past charcoal is used but now coal has replaced it. Light the charcoal fire

ted which still did not go m

until it nearly burn out, then lay the sliced mutton over it with refined salt, chili powder, and ziyadan. If there is no breeze,

the cook will use a thin wooden board to increase the fire. He will turn the meat bunch co▓ntinuously. In five minutes, the delicious kebob is ready. Recently, electric oven are used which▓ are more convenient and eff

Available on all shapes and sizes
Oooh shiny object!

inese monk Xuanzang▓ of Tang Dynasty went through

Gobi desert he had nangs with him tha

icient.Kebobs are popular in Xinjiang. Some can eat several dozen of bu▓nches at one time. In winter, customers sit in front of the roast meat stand, eating Kebobs while getting warmth by fire. According to archaeolo▓gical materials, as early as 1800 years ago, there are ke▓bobs in the central plains of China.(2) Meat Roasted ▓in Tonnir This kind of barbecue is roasted from the heat in the tonnir (a special oven for baking Nang). Heat the tonni