The meaning of highland barley

Question 1: What does highland barley mean? A crop called highland barley is planted because it is impossible to grow rice and wheat in arid areas.

Barley, a cereal crop of Gramineae, also known as naked barley, meta barley and rice barley, is a common food for Tibetans. Highland barley has a long history of cultivation in Qinghai-Tibet Plateau, which has a history of 3,500 years.

History:

Barley is a naked variety of barley, both of which may have originated from wild barley (barley subspecies). Growing up in the Middle East. Domesticated barley first appeared in Syria in the Neolithic Age.

How wild barley spread from the Middle East to the Qinghai-Tibet Plateau is still unclear. Around 1600 BC, highland barley cultivation began to appear in * * *, and residents at that time began to develop agriculture and animal husbandry in areas over 3400 meters. Archaeologists generally believe that highland barley cultivation is the key for Tibetans to survive in the Qinghai-Tibet Plateau.

Distribution range [edit]

Highland barley is a kind of food crop with low yield per unit area, which is mainly distributed in Qinghai, Sichuan Ganzi Aba, Yunnan Diqing, Gansu Gannan and other alpine areas on the Qinghai-Tibet Plateau with an altitude of 4200-4500 meters. In these areas, highland barley has become the main crop because of its cold tolerance.

Special object point [edit]

The content of β -glucan in wheat is the highest in the world.

Rich in dietary fiber and various trace elements.

How to eat:

Two bottles of Qinghai highland barley wine

Highland barley misu

Highland barley cake in Songpan County, Sichuan Province

Barley can be ground and fried. When eating, add butter tea or green tea and knead it into a ball by hand, which is called Ciba.

Highland barley can be used to brew highland barley wine, a low-alcohol rice wine.

Others:

In religious festivals, Tibetan people throw Ciba to show their blessings.

Medicinal:

"Herb Addendum" records: "Barley, lower qi, broad and moderate, strong and thin, dehumidifying and sweating, stopping diarrhea". Zhu Jing Materia Medica, a classic of Tibetan medicine, regards highland barley as an important medicine for treating many diseases.

Precautions:

Ke: Pinyin: K degrees.

Reference: Wikipedia

Question 2: What does highland barley mean? [highland barley]. A kind of barley with large grains and thin skin, mainly produced in China, Xinjiang, Qinghai and other places. It can be used for making Ciba and making wine. If preserved, it can be used to make wheat, but it is actually a kind of food, which is different from the wheat and barley we talked about.

Question 3: What does highland barley wine mean? Highland barley wine, called Qiang in Tibetan, is made from highland barley, the main grain in Qinghai-Tibet Plateau.

Question 4: From then on, I wanted to get rid of the barley. What do you mean? Hello, Shangri-La Hidden Dragon Group Customer Service is at your service. When highland barley is pulled from awn, it becomes wheat. It means to completely change. In addition, Maimang also has the functions of self-protection, avoiding harm and protecting highland barley seeds. So, stop defending, show your mind and change your meaning!

Question 5: How do you say highland barley wine in Tibetan? The Tibetan name is Qiang, which is made of highland barley, which is a major grain produced in the Qinghai-Tibet Plateau. It is the favorite drink of young people, and it is essential for celebrating festivals, getting married, having children and sending relatives and friends away. Brewing method The brewing method and process of highland barley wine are as follows: "First, wash highland barley, and be careful not to let highland barley wash in water for too long. Then pour into the pot and add more than two-thirds of highland barley in the water. When the moisture in the chaff is absorbed by highland barley, the fire can't burn too brightly. When cooking, turn the highland barley up and down with a wooden stick, let all the highland barley in the pot be cooked thoroughly, and pinch the highland barley with your fingers at any time. If it's still not rotten, add some water to continue cooking. When it's 80% ripe, take off the pot and let it cool for 20-30 minutes. At this time, the water in the pot has been absorbed by highland barley. After the highland barley is warm, spread it on the clean cloth that has been laid, and then sprinkle the distiller's yeast evenly on it. When spreading qu, if highland barley is too hot, it will make highland barley wine bitter; If it is too cold, highland barley will not ferment well. After sprinkling the distiller's yeast, put the highland barley wine into the pot and wrap it with warm things such as quilts. Ferment after two nights in summer and three days in winter. If the temperature is right, it usually takes only one night to smell the wine. If you don't smell alcohol after one day, it means that the temperature is not enough during fermentation. You should put boiling water in a bottle and put it on a pot to let the fermented highland barley cool. Only in this way can highland barley wine be sweeter. And then put into a ceramic container to filter the highland barley wine. If you want to use wine immediately, you need to add water, soak it for four hours and then filter it. If it is not urgent, seal the spout and filter tip, and add water if necessary. The first pot of water should be added to be two inches higher than fermented highland barley, and the second and third pots of water should be added to be as high as fermented highland barley. The wine sealed at the spout is strong, so go to three pots of wine. Tibetan Toast Custom Qing people also have many rules for toasting and drinking. When drinking on festive days such as holidays, if possible, use silver flagons and wine glasses. In addition, the spout and the edge of the cup should be glued with ghee. This is called "Garjian", which means white decoration. When the host makes a toast to the guest, the guest should pick up the cup, touch a little highland barley wine with the nameless fingertip of his right hand and sprinkle it in the air. After doing the same action for three times, the host will toast you. A cup of three mouthfuls means drinking three mouthfuls in a row. Every time you take a sip, the host will add you a glass of wine, and by the third glass of wine, the guests will drink it dry. In addition, the host should give each guest a big bowl of wine after serving. Only guests who can drink can't refuse to drink this bowl of wine, otherwise the host will punish you for two bowls. This glass of wine after dinner is called "silver bowl wine after dinner". It stands to reason that when toasting this bowl of wine, you should need a big silver wine bowl, but generally you can also use a beautiful big porcelain bowl instead. Singing a toast song is also the most meaningful common custom of the people of all ethnic groups in Qinghai-Tibet. There is a joke among Tibetans: "When drinking, you don't sing a toast song, but the donkey drinks water. "Who toast who sing. The lyrics that everyone often likes to sing are to the effect: "Today we are gathered together and hope to get together for a long time. United people, I wish you all the best! "Toast song words can also be arranged and sung by toasts. After singing toast song, the drinker must drink it all at once.

Question 6: What is highland barley noodles? Highland barley noodles

Question 7: Pronunciation and Pinyin on Highland Barley: K ?

Description: A kind of [Qing ~] wheat, with large grains and thin skin, mainly produced in Qinghai and other places in China. It is the raw material of Bazin, the main food of Tibetan people, and can also be used for brewing wine. Also known as "rye" and "yuanmai".

Question 8: Pronunciation with highland barley flour collodion