Is Ciba invented according to the natural environment characteristics of the Qinghai-Tibet Plateau?

Ciba is the staple food of Tibetans. Tibetans eat three meals a day. Ciba, the name sounds very fresh, but it is actually highland barley fried noodles. Ciba is made by drying highland barley (white and purple-black), frying, grinding and sieving, so that the fried noodles can be eaten. Ciba is similar to the fried noodles in the north of China, except that the fried noodles in the north are ground first and then fried, while the Ciba in Tibet is fried first and then ground without peeling. When eating Ciba, put some ghee in the bowl, rush into the tea, add some Ciba noodles and keep stirring with your hands.

Ciba is more nutritious than winter wheat and convenient to carry. You only need to bring a wooden bowl, a "Tanggu" (Ciba pocket) and a little tea when you go out, so you don't have to make a fire to cook. Pour Ciba into a leather bag called Tanggu, add butter tea, grab the mouth of the bag with one hand and knead it with the other. After a while, the delicious Ciba can be eaten.