Ciba is a common traditional food for Tibetans and Yunnan ethnic minorities, which is mainly made of millet flour or highland barley flour. It is made by grinding millet or highland barley into flour, adding water to knead into dough, pressing the dough into small cakes or pieces, and steaming in a pot to eat.

Ciba is soft in taste, chewy and easy to digest and absorb, and it is one of the main staple foods of Tibetans and Yunnan ethnic minorities. In addition to being eaten directly, Baba can also be used to make various traditional Tibetan and Yunnan minority foods, such as Baba and Baba Soup. Ciba should be eaten as soon as possible after steaming. If it needs to be stored, it should be placed in a sealed container in a cool, dry and ventilated place to avoid moisture.

Matters needing attention in making Ciba

1. Raw materials: The raw materials of Ciba are sorghum rice and millet, and fresh, dry and impurity-free rice grains should be selected to ensure the quality of Ciba.

2. Soak: Soak sorghum rice and millet together in water, and the time needs to depend on the weather. Generally, it takes 4-5 hours in summer and 8-9 hours in winter.

3. Pulping: Grinding the soaked rice into fine powder with a stone mill or an electric mill, and screening out impurities to ensure the taste and quality of Bazin.

4. Mixing dough: Mix rice flour and proper amount of water evenly and knead into smooth dough. It should be noted that the amount of water added should be appropriate, too much will lead to the softening of Ciba, while too little will affect the taste.

5. Steaming: Put the mixed zanba into a steamer. The steaming time needs to be determined according to the size and thickness of Zanba, and it usually takes about 30 to 40 minutes.