Stories on highland barley wine

In the frigid areas about 4,200m above sea level, highland barley is the only kind of grain that normally ripens. For thousands of years, highland barley has been the major food for people on Qinghai-Tibet Plateau. In terms of modern nutriology, highland barley is rich in protein, cellulose and vitamin with low fat...

Highland barley fields in Tibet

A valley is covered in lush highland barley in Lhoka, Tibet. Known as Tibetan barley or Himalayan barley, it is the principal cereal cultivated on the Qinghai-Tibet plateau, and is used to make milk tea, alcohol, flour and various kinds of food such as tsampa, bread, cakes and noodles.

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