Yángròu Chuàn Jiā Náng (羊肉串夹馕)
Charcoal-grilled cumin lamb stripped off the skewer and folded into firm Xinjiang náng, the clay-oven flatbread standing in for both plate and wrapper at Ürümqi's night-market grills.
Naang and Samsa
Sāmǔsà (烤包子/萨姆萨)
The baked Uyghur parcel of China's northwest: fatty lamb and a heavy load of onion sealed in dough and baked hard against the clay wall of a tonur, sold hot from the morning bazaars of Xinjiang.
Náng (馕)
Uyghur flatbread; round, crusty bread baked in tandoor-style oven (tonur), often with sesame or onion. Used to wrap kebabs or scoop dishes.
Náng Bāo Ròu (馕包肉)
The Uyghur lamb braise set over torn nang flatbread: a Xinjiang sandwich in which the tonur-baked bread is the carrier, drinking the gravy at the centre and staying crisp at the rim.
Kǎo Ròu Náng (烤肉馕)
Kǎo ròu náng is the half-second a charcoal lamb skewer comes off the iron onto a round of náng: cumin mutton stripped onto Xinjiang flatbread, folded over, eaten at the edge of the smoke.
Dà Pán Jī with Náng (大盘鸡配馕)
Big plate chicken with nang; braised chicken dish scooped with nang pieces.