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Highland barley

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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 milk tea, tsampa and alcohol.

Today, it is used to make beer (Lhasa Beer), flour, bread, cakes or noodles.

In Chinese vocabulary there are thee associated varieties:

藏青稞: Hordeum vulgare var. trifurcatum^[1]
青稞: Hordeum vulgare var. nudum
青稞: Hordeum vulgare var. coeleste

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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