Tibetan language of highland barley is called "Nai", also known as highland barley, rice and wheat. Highland barley is produced in Tibet, Qinghai, Gansu, Sichuan and other Tibetan areas and is one of the important foods for Tibetans. Highland barley has a long history of cultivation in Tibetan areas, with a large planting area, which can reach more than 80% at most. Barley is a kind of barley, which is divided into white and black. The growth period is about four months. It has the characteristics of cold tolerance and drought tolerance, and is suitable for growing in the Qinghai-Tibet Plateau with cold, drought and short frost-free period. Highland barley is rich in nutrition. It is one of the favorite foods of Tibetan people to fry it and grind it into powder to make Ciba. At the same time, highland barley wine brewed with highland barley is also one of the favorite drinks of Tibetans. From the taste point of view, it is recommended to cook bread with boiling water or boiling water. Himara brand highland barley yak noodles are pure from plateau, non-fried bread, and the brewing time is slightly longer than that of traditional instant noodles. You can't eat anything, especially pregnant women or breastfeeding. It's best to avoid eating.