Highland barley wine is the favorite wine of Tibetan people and also their unique wine. It is brewed from highland barley, which can grow and develop at a very high altitude, and its producing areas are mainly distributed in Tibet and Qinghai. Highland barley can be said to be a treasure given by nature to people in plateau areas and a key crop of Tibetan people.

Barley is mainly distributed in the Yangtze River Basin, the Yellow River Basin and the Qinghai-Tibet Plateau. Generally speaking, the planting conditions of barley are lower than those of highland barley, so the yield of barley is higher than that of highland barley, which is widely distributed in China and has a wider scope of application.

Second, the nutrients are different.

Although highland barley is a kind of barley, there are subtle differences in nutritional components. The carbohydrate content of barley is relatively high, and the contents of protein, calcium and phosphorus are moderate. Because barley contains less gluten, it can't be made into food such as porous bread, but it can be made into non-fermented food, which is also very practical.

Third, the particles are different.

The main difference between highland barley and barley is that its seeds have no hulls, so it is also called naked barley and rice barley.

Introduction:

The shelf life of barley is not long, and the sealed state is generally one year. Once it is not well preserved, it is easy to mold and deteriorate to produce toxins, which may affect the body if eaten. It is recommended to store it in a cool, dark and dry environment, eat it as soon as possible, and pay attention to moisture, insects and mildew. Products that can't be eaten in Kaifeng for a short time are recommended to be stored in the refrigerator, which can extend the shelf life.