Nang

馕 is a Xinjiang-style baked flatbread. In Mandarin, its bread reading is náng (second tone, rising); English also uses nang or naan for the bread. The name connects to the wider Persian–Central Asian nan/nān bread family, but related names do not make every naan the same recipe.

Flour cakes from Hami’s Wupu Cemetery date to 1100–400 BCE; they are ancestor foods, not evidence for this character. Older Chinese food names 胡饼 and 炉饼 referred to related baked breads; 馕 is a regional Chinese name for this flatbread tradition.

How do you pronounce 馕?

The bread is náng; the verb is nǎng.

The tone mark matters: náng rises, while nǎng has the low, dipping third tone. The verb means stuffing food into the mouth. A Mandarin Pinyin keyboard usually takes unmarked nang, so the input alone does not choose which reading you mean.

馕 can carry a welcome

馕 is a practical dry-region staple that stores and travels well. A 2020 Xinjiang report describes it as a gift at visits and farewells.

A 2011 local account describes a Uyghur wedding rite where newlyweds share salt-soaked 馕 as a sign of shared hardship and lasting union. Those customs add context when a message refers to Xinjiang or Uyghur tradition.