It is sold in big supermarkets

Whether it tastes good depends on personal taste

Highland barley wine, called "Qiang" in Tibetan, is produced locally in Tibet Made from highland barley, one of the main grains. It is the favorite drink of Tibetan people and is indispensable during festivals, weddings, giving birth, and greeting relatives and friends.

Highland barley wine

Highland barley wine is a low-alcohol wine made from highland barley. Tibetan people, men, women, old and young, like to drink it. It is a must-have drink for festive celebrations. The production process of highland barley wine is very unique. First wash the highland barley and cook it. When the temperature drops slightly, add the distiller's yeast, seal it in a clay pot or wooden barrel, and let it ferment. After two or three days, add water and cover it. After one or two days, it will be fermented. It’s become highland barley wine.

Highland barley wine is orange in color, sweet and sour in taste, and has very low alcohol content, similar to beer. When drinking highland barley wine, pay attention to "three sips and one cup", that is, take a sip first, fill it up, take another sip, fill it up again, take a third sip, fill it up and drink it again. Generally at banquets, the host and hostess will sing drinking songs and toast. At the grand banquet, there are special toasting girls, called Guxiao Mengxu in Tibetan. They wear the most gorgeous clothes, sing the most charming drinking songs, and take turns to persuade the guests to drink until they are drunk.