Tibet in June is full of picturesque scenery. Potala palace stands tall, yamdrok river is quiet as a virgin, yarlung zangbo river is surging, guge dynasty ruins listen to the wind…… Scenic spots vary, each has its own characteristics. And through each scenic spot, tired and hungry, you can always meet the same food, that is known as the “plateau diet four treasures” one of the good name — zanba.

Zanba is the transliteration of Tibetan language, which means “Fried noodles”. It is one of the staple food of Tibetan people for thousands of years and even now. It is simple to make, easy to carry and widely spread. In fact, zanba is our common Fried noodles, but it’s made not from wheat but from highland barley, a unique plant on the Tibetan plateau. More details, peas. Based on this, zanba can be divided into highland barley zanba, pea zanba and mixed zanba.

Mixed zanba is a form of zanba made from barley and peas or barley mixed with other beans. No matter what zanba is, each has its own unique flavor and its own common origin.

Legend has it that in the 7th century, the king of Tibet often led his troops in battle, but the snow-capped mountains and sparsely populated land made it difficult for the army to provide supplies. For this reason, the king of Tibet worried day and night. One night, king gesar entrusted the king of Tibet with a dream: why not stir-fry barley and grind it into flour, which is easy to carry and store. When the king of Tibet woke up, he suddenly saw the light, and immediately ordered his men to burn POTS and grind wheat, raise army grain, and fry highland barley. Its processing method quickly spread across the snowy mountain grassland.

For thousands of years, the Tibetan people have explored and summarized many kinds of zanba recipes in their daily life. Traditionally, zanba is eaten in a ball by hand. In fact, zanba is eaten in a variety of ways, from the mushy to the dry. No matter which way you eat it, it’s all liquid.

The key is the ratio. The liquid is usually buttered tea, but it can also be tea, barley wine or even boiled water. According to individual taste different, can add white sugar, milk, etc. It needs to be noted that direct dry eating is easy to choke, the best is with tea or boiled water. Now zanba has been modified by many businesses to blend it with milk and press it into a variety of shapes that look good and taste good. But you don’t get the pleasure of holding zanba in your hand.

I remember the first time zanba was eaten by hand, which was taught by a Tibetan senior. First zanba into a wooden bowl (of course, also can be porcelain bowl, iron), add butter tea or tea, barley wine, yogurt and other mixing, with the hand bit by bit constantly, finally knead into a small ball, directly bite to eat, the whole process is relaxed and happy, don’t have some flavor. According to historical records, gannan lapuling and other Tibetan, zanba kneaded into a spoon shape, filled with spicy and saozi make paste soup consumption, on the one hand reflects the group eating method is also innovative, on the other hand also confirms the group eating method has long been a long time.

Zanba’s processing process is also very simple, consisting of three steps: cleaning, frying and grinding. First with boiling water highland barley scald clean, while hot into the pocket, cover about 20 minutes, then stir-fry. Stir-fry with fine sand, evenly and without coke. The Fried highland barley sifted the sand and left to cool before grinding. Traditionally pasturing areas are usually ground by hand, farming areas by water mill, now commonly used electric mill. The result of this simple process is ordinary zanba.

If you want to process into the best zanba, but also in the fire process after adding selection and peeling process, that is, Fried highland barley, not only to screen the fine sand, but also to clean up impurities, and then skin, and then grinding. Superior zanba is more delicate and delicate, but also more expensive, and in traditional societies only the highest officials, the living buddhas and the great lords could eat it. Of course, now that people are rich in material goods, it’s not hard to eat zanba.

Both superior zanba and ordinary zanba have very high nutritional value. American grain chemical expert Dr Newman et al. The study found that high altitudes grow barley varieties – beta glucan content is significantly higher than ordinary leather barley grown elsewhere, the doctor of traditional Chinese medicine, Tibetan barley especially zanba the role of prevention and control of diabetes, cardiovascular disease has been a positive attitude, health and epidemic prevention and medical institutions in Tibet census data also confirmed in the daily diet, eat zanba high cholesterol food more people disease incidence is low.

Nowadays, as a world tourist destination, it is increasingly fashionable for people to travel to Tibet and taste zanba. Whenever you linger in the beautiful scenery, hungry stomach, zanba can be hungry. The faint aroma of highland barley also lingers in the taste buds.