“Nang” was an ancient Uyghur cuisine. The processing of “nang” was as follows: coarse cereals flour or wheat flour with salt and leaven were mixed with water. The mixture was kneaded into the smooth dough. After fermented, the dough was made into a cake base and baked at high temperature. It was one of the most representative national agricultural products on "the Belt and Road." As product with national characteristics, there was less comprehensive research on “nang”, and the development of “nang” and the factors that affect the quality of “nang” also lack systematic introduction. The development of “nang” was introduced systematically from the perspective of historical development. The effect factors on “nang” quality were analyzed in detail. It provides theoretical basis for relevant researchers.