highland barley
{{Expand French|Orge du Tibet|date=April 2014}}
Highland barley, Tibetan barley or Himalayan barley (Tibetan: ནས་; Wylie: nas; Chinese: {{linktext|青稞}}; qīngkē, or 藏青稞; zàng qīngkē) is the principal cereal cultivated on the Tibetan Plateau, used mainly to make tsampa and liquor (chang).
Today, it is used to make beer (Lhasa Beer), flour, bread, cakes or noodles.
Three Chinese words are associated with two varieties of barley:
- {{lang|zh|青稞}} and {{lang|zh|藏青稞}}: Hordeum aegiceras Nees ex Royle[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200025545 10c. Hordeum vulgare var. trifurcatum (Schlechtendal) Alefeld, Landw. Fl. 341. 1866.] on efloras.org (flora of China)
- {{lang|zh|青稞}}: Hordeum distichon L.
Gallery
{{Gallery
|Image:Qingke jiu.jpg|Two highland barley alcohols (青稞酒)
|Image:Qingkebing.jpg|Highland barley, honey, and some other cereals biscuits (青稞蜂蜜酥)
|Image:Songpan.qingke.mianbao.jpg|Various bread made from highland barley flour
|Image:Qingke.zajiu.jpg|beer from highland barley flour (青稞咂酒)
|Image:Jiuzhaigou.Tibetan meal.jpg|highland barley noodle among other Jiuzhaigou County meals.
}}