In Kashi, Xinjiang Uygur Autonomous Region, a crusty flatbread known as nang is getting a makeover. At Dawazi Cafe, locals and digital nomads alike are sipping their lattes – served in crisp, edible cups of nang.
Named after the daring Uygur high-wire art Dawazi, this cafe isn’t just about coffee – it’s a living tribute to tradition and innovation. Here, baristas handcraft each nang cup, baking the dough into a sturdy vessel that holds everything from cappuccinos to matcha lattes.
China Arab TV’s Ameen Alobaidi and CGTN’s Liu Xin recently rolled up their sleeves to try making their own nang cups. Liu noted that drinking coffee from bread was a first for her, adding that the crisp texture brought back memories of home.
Beyond the taste, Nang Coffee is a storytelling tool. Every cup celebrates Uygur culture, invites conversations about food heritage, and bridges old-world crafts with modern cafe culture. For young travelers and tech-savvy locals, it’s another reason to explore Kashi’s hidden gems.
With sustainable practices and zero waste in focus, the edible cups eliminate disposable waste and add a playful twist to your morning routine. It’s the kind of innovation that sparks on-the-ground conversations about culture, sustainability and the future of food.
Next time you’re wandering the alleys of Kashi, look out for the Dawazi Cafe. Whether you’re a foodie, a digital nomad or just curious, Nang Coffee is a reminder that innovation often tastes best when it honors the past.
Reference(s):
cgtn.com
