Ciba is a high-energy food, which is very suitable for filling hunger, keeping out the cold and supplementing energy. Ciba with milk residue was a little hard to swallow at first, but after a day of hiking outdoors, sitting by a collector's fireplace drinking buttered tea and eating some Ciba, the fatigue of that day was gone, and the enjoyment was really beyond words.

The main food crop on the Qinghai-Tibet Plateau is highland barley, which is washed, dried, fried and ground into powder. When eating, a small amount of butter tea, milk residue, sugar, etc. are mixed evenly and kneaded into a ball by hand, which is Ciba.

When eating Ciba, put some ghee in the bowl, rush into the tea, add Ciba, and stir by hand. When mixing, first use the middle finger to gently pound the rice cake to the bottom of the bowl to prevent the tea from overflowing the bowl; Then turn the bowl, and press the zanba into the tea with your fingers close to the bowl; When the rice cake, 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, and send it to your mouth with your hands. Tibetan people generally do not use chopsticks to eat Ciba, but only grasp it with their hands.

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.