Highland barley
Highland barley, Tibetan barley or Himalayan barley (Tibetan: ནས་; Wylie: nas; Chinese: 青稞; qīngkē, or 藏青稞; zàng qīngkē) is the principal cereal cultivated on the Tibetan Plateau, used mainly to make tsampa and alcohol.
![](../I/Tibet-5830_-_Barley_throwing_(2667655970).jpg.webp)
Today, it is used to make beer (Lhasa Beer), flour, bread, cakes or noodles.
Three Chinese words are associated with two varieties of barley:
- 青稞 and 藏青稞: Hordeum aegiceras Nees ex Royle[1]
- 青稞: Hordeum distichon L.
Gallery
- Two highland barley alcohols (青稞酒)
- Highland barley, honey, and some other cereals biscuits (青稞蜂蜜酥)
- Various bread made from highland barley flour
- beer from highland barley flour (青稞咂酒)
- highland barley noodle among other Jiuzhaigou County meals.
References
- 10c. Hordeum vulgare var. trifurcatum (Schlechtendal) Alefeld, Landw. Fl. 341. 1866. on efloras.org (flora of China)
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