Tibetan harrows are generally made of highland barley, which is a unique crop and one of their staple foods. It is called this name in Tibetan, but in fact it is fried noodles in Chinese. Noodles are made from highland barley, then cooked and processed into rakes.

In Tibet, there is a kind of pocket that ordinary herders will carry called Tanggu, which is understood as my father's pocket in Chinese. He took this crop with him. This kind of food is very convenient. It is processed in the initial stage. Pour it into your pocket, boil some hot water and add some butter tea. It is a staple food that can be impacted, just like the steamed bread we usually eat, but it is not the form we eat, because herders walk commonly, have no special fixed residence, and their diet is naturally not special.

The scene mentioned here is not what we usually understand, but a unique processing method of them, that is, highland barley is ground into powder, wrongly dried by speculators and finely divided. After processing, it becomes a very simple raw material, which is the most basic raw material for making the above food. Because this thing is cooked, it doesn't need manual processing in the later stage. Just cook a little tea in the wild, add some ghee to the bowl, and stir well to eat. It can be made into various shapes. The steamed bread rolls we usually eat are very similar. They are cooked, so he can eat them directly, which is simple and convenient.

At present, urban residents in Tibet basically don't use this method because it is very convenient for herders. For people in urban areas, they can eat anytime and anywhere, and there are many snack bars that can be made at home or on the street, so it is no problem to fill their stomachs. This kind of food may be novel if you haven't eaten it, but it tastes normal after eating, not to mention how delicious it is, but it can satisfy your stomach.