In the heart of the Xinjiang Uygur Autonomous Region, a centuries-old flatbread is undergoing a modern metamorphosis. At Kashi’s Dawazi Cafe, artisans are reshaping nang – the staple Uygur crusty bread – into edible coffee cups, blending cultural heritage with contemporary culinary trends.
Named after the gravity-defying Uygur tightrope performance art, the cafe symbolizes balance between tradition and innovation. China Arab TV’s Ameen Alobaidi and CGTN’s Liu Xin recently documented the creative process, kneading dough into cup molds before baking and filling them with aromatic coffee. 'This isn’t just about drinks,' a cafe representative explained. 'Each cup carries 1,300 years of Uygur bread-making history.'
The fusion concept reflects growing efforts to preserve intangible cultural heritage through commercial adaptation. Food anthropologists note such innovations create sustainable economic opportunities while maintaining cultural identity. For travelers and investors alike, it signals Xinjiang’s evolving creative economy – where time-honored crafts meet global consumer trends.
