Ciba is the staple food of Tibetans. Tibetans have three meals a day. Ciba, the name sounds fresh, but it is actually highland barley fried noodles. The making method of Ciba is to dry highland barley (white and purple-black), stir-fry, grind and sift, so that the fried noodles are edible. Ciba is similar to the fried noodles in the north of China, but the fried noodles in the north are ground first and then fried, while in Tibet, Ciba is fried first and then ground without peeling. Ciba

When eating Ciba, put some ghee in the bowl, pour in the tea, add some Ciba noodles, and keep stirring with your hands. When mixing, first lightly pound the fried noodles at the bottom of the bowl with the middle finger to prevent the tea from overflowing the bowl; Then turn the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl; When the fried noodles, tea and ghee are mixed well, they can be kneaded into a ball by hand, and then you can eat. When eating, keep kneading in the bowl with your hands, knead into a ball called "Ba", and send it to your mouth with your hands. Tibetans generally eat without chopsticks or spoons, but only by hand.

Ciba is more nutritious than winter wheat, and it is convenient to carry. When you go out, you only need to carry a wooden bowl and a "tanggu" (Ciba pocket) around your waist, and then solve some tea, so you don't need to make a fire to cook. Because it is simple to eat and easy to carry, it is very suitable for nomadic life. Herdsmen always hang a Ciba pocket around their waist when they go far away. When they are hungry, they grab a Ciba from their pocket and eat it. Sometimes, they take out a wooden bowl from their arms, put some Baba in it, pour some butter tea, add some salt, stir it a few times, and eat it when they catch it. Sometimes, I drink buttered tea while eating Ciba. Sometimes, you pour Baba into a leather bag called "Tanggu", add buttered tea, grab the mouth of the bag with one hand and pinch it with the other, and after a while, the fragrant Baba can be eaten.

When Tibetans celebrate the Tibetan calendar year, every family will put an auspicious wooden bucket called "Bamboo Suoqima" on the Tibetan cabinet. The bucket is filled with highland barley and Zhuo Ma (ginseng fruit), and there are highland barley spikes, wheat spike flower schools and a colorful spleen painted with the patterns of the sun, moon and stars called Zizhuo. When neighbors, relatives and friends come to pay New Year's greetings, the host carries the "Bamboo Suoqima". The guests grab a little Ciba with their hands, sprinkle it into the air for three times, and then put a little into their mouths, and then say "Tashide Le" (good luck) to express their blessings.