In earlier posts (see here and here), I have referenced qingke (青稞) -- a highland barley which is "the main grain plant for people living on the Qinghai-Tibetan Plateau". Although I have experienced two of its popular uses, for qingke wine and the traditional Tibetan dish tsampa, I had not seen qingke in a purer form until I met this street vendor today:
One could buy the fresh & raw qingke ground or unground (cheaper). I was encouraged to try some, and it had a very crisp and light "green" taste.
Nothing deep here, just interesting to see a bit more of Tibetan culture. For more about qingke and its uses check out the previous two links.
One could buy the fresh & raw qingke ground or unground (cheaper). I was encouraged to try some, and it had a very crisp and light "green" taste.
Nothing deep here, just interesting to see a bit more of Tibetan culture. For more about qingke and its uses check out the previous two links.
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