2. It is sweet, delicious and nutritious.
Ciba originated from the following legend: In the 7th century, Tibetan kings often led troops to fight.
However, the snow-capped mountains are continuous, the land is vast and sparsely populated, and the transportation is inconvenient, so it is very difficult for the army to replenish.
5. For this reason, the Tibetan king is worried day and night.
6. One night, in King Gelsall, Tibet, I had a dream: Why not fry highland barley and grind it into wheat, so that it is easy to carry and store.
7. When the Tibetan king woke up, he suddenly realized that he immediately ordered his men to cook pots and grind wheat to raise rations.
8. Barley fried with wheat fragrance, and its processing method quickly spread throughout the snowy mountain grassland.
9. Ciba looks like fried noodles, but it's not fried noodles. It is made of fried highland barley.
10. Ciba, transliteration in Tibetan, means "fried noodles".
1 1. Tibetan traditional folk food.
12. Its production method is that highland barley is dried, fried, and then processed into Ciba by water mill.
13. According to the taste, it can be ground into different thicknesses or polished from bran.
14. Baba is divided into highland barley Baba, pea Baba and mixed Baba.
15. Take highland barley Baba as the top grade, which is generally used for holidays or entertaining guests.
16. The way to eat Ciba is: first pour a little butter tea into a bowl, then add some butter, fine milk residue and sugar; Thirdly, put the zanba into the bowl, then hold the bowl with your left hand, then stir it with your right hand, and then knead it into small balls to eat.
17. Ciba is rich in nutrition and easy to carry. It is the most convenient food for Tibetans living in the plateau.
18. When you go out, as long as you have a wooden bowl or a Ciba bag and take Ciba, ghee and dried milk residue with you, you can have a sweet and delicious Ciba meal without drinking tea.