Highland barley, a key staple for Tibetans, is primarily grown on the Qinghai-Tibet Plateau at elevations of 4200 to 4500 meters and has a history spanning over four million years. It plays a crucial role in Tibetan cuisine, used to make various foods and drinks, and is celebrated during important festivals. The current harvest season showcases local Tibetans gathering highland barley, symbolizing gratitude for its contributions to their culture and livelihoods.

1. highland barley on the Qinghai-Tibet
Plateau
The highland barley mainly produced in Tibetan area is the main food for Tibetans.
highland barley grows on the cold Qinghai-Tibet Plateau area with an elevation of 4200
meters to 4500 meters. It has a long history of more than four millions years. It's not only a
kind of nourishing food but also a symbol of Tibetan cuisine culture. Tibetans use highland
barley make noodles, pastry, Tsam-pa and liquor.
People who have Tibet travel always want to try it with their great interests. Most of them
think the highland liquor tastes great. It can keep warm on the Qinghai-Tibet Plateau and
make you excited in good condition. There are many stories about highland barley come
down from ancient time. These old stories mainly talks about where did Tibetans get first
highland barley and how did they farm it and harvest it. In those stories is full of the thanks
for highland barley getting away the starvation and giving them happiness life. In
important festivals Tibetans will throw highland barley for blessing.
Now it's the harvest season for highland barley on Qinghai-Tibet Plateau. If you go to Tibet
by Tibetan Railway you can see the local Tibetans harvesting highland barley in the fields.