Ali highland barley wine [Xizang specialty]

What is Ali Highland Barley Wine? Authentic Xizang specialty: Ali highland barley wine? This article is a special article that introduces in detail the specialty of Xizang, Ali highland barley wine. It was compiled by the editorial team of China Specialty Website after consulting and collecting relevant information about Ali highland barley wine. It takes about 6 minutes to read the full text, mainly including the basic introduction of Ali highland barley wine, and what is the nutritional value of Ali highland barley wine? What are the product characteristics of Ali Qingke liquor? How does the history of Ali barley wine come about? The production method of Ali barley wine, etc

Introduction to Ali Highland Barley Wine

Highland Barley Wine, also known as "Naran" or "Qiang" in Tibetan, is made from a major grain produced on the Qinghai Tibet Plateau - Highland Barley. It is the favorite drink of the Tibetan people, essential for festivals, weddings, childbirth, welcoming and seeing off relatives and friends, and the best drink for Tibetan hospitality. The Tibetan people have a long history of brewing barley wine, which is mainly made from highland grain barley as the main raw material. The Qingke liquor brewed from Guishan Spring water in Zhongxin Town is particularly superior

1. The crop with the highest content of pectin among wheat crops in the world: the content of pectin is 50 times that of wheat. It can prevent colon cancer, cardiovascular and cerebrovascular diseases, and diabetes. Simultaneously, it has the function of enhancing human immunity and regulating physiological rhythms<2. Rich in dietary fiber: The content of dietary fiber is 15 times that of wheat, which has good effects such as clearing the intestines, promoting bowel movements, and removing toxins from the body

3. Contains unique branched starch: branched starch is 26% higher than ordinary branched starch, which can inhibit excessive stomach acid, relieve symptoms, and provide barrier protection<4. Contains rare nutrients such as thiamine, riboflavin, niacin, and vitamin E. It can promote the healthy development of the human body

5. Contains beneficial trace elements for the human body, such as calcium, phosphorus, iron, copper, zinc, selenium, and other mineral elements. Selenium is an essential element for the human body determined by the United Nations Health Organization, and is the only anti-cancer element recognized by the organization

The characteristics of Qingke liquor are: no hangover, no dry mouth, quick sobering up, suitable for both men and women

Unique features of highland barley wine: (different from ordinary Baijiu)<1. Different main ingredients for brewing: mainly barley<2. Different brewing environments: plateau climate (temperature, oxygen content)<3. Different types of water are used for brewing: Snow Mountain Holy Water and Natural Mineral Water<4. Different wine cultures: Qingke wine, butter tea, and Hada are typical representatives of Western culture

Farewell and welcome drinks fully reflect the enthusiasm and boldness of the people of the Western Regions

How did the history of Ali barley wine come about

The production method of Ali highland barley wine, called "Qiang" in Tibetan, is made from highland barley, a major grain produced locally in Xizang. It is the favorite drink of the Tibetan people, essential for festivals, weddings, childbirth, welcoming and seeing off relatives and friends. Brewing barley wine does not require complex procedures. In Tibetan areas, almost every household can make it. Before brewing, the first step is to select high-quality barley with plump and glossy particles. After washing and washing, soak it in water overnight. Then, put it in a large flat bottomed pot and boil it with water. After about two hours, remove the cooked barley, let it air dry for a while, remove the moisture, grind the fermented cake into powder, sprinkle it evenly and stir it, and finally put it into a jar for sealed storage. If the temperature is high, it can be taken out and consumed within one or two days