Tsampa

Tsampa

　　Tsampa is the staple food of the Tibetan people. Resembling fried flour from inland China, it comes in varieties such as highland barley tsampa, pea tsampa, and oat tsampa. Whether working in the fields, herding on the mountains, or traveling, Tibetans always carry tsampa with them. To eat it, pour some tsampa into a bowl, add a small amount of butter, and then pour in tea to mix and consume. Tsampa is convenient to carry and ready to eat; in vast areas with scarce fuel, it is indeed an affordable, practical, and convenient fast food.

　　The way to make tsampa is: select good highland barley, peas, or oats, wash and dry them, roast them until cooked, and then grind them into flour. When eating, you can also add milk residue or white sugar, mix it well with an appropriate amount of tea or highland barley wine, then stir it repeatedly in a counterclockwise direction using your middle finger, shape it into balls with your hands, and eat it by hand as well. Another way to eat it is to cook it into a paste with added meat, wild vegetables, etc., called “Tsantu.” Tsampa is more nutritious than wheat, convenient to carry, and for traveling, you only need to bring a wooden bowl and a “Tangu” (a small piece of goat or sheepskin pouch used for mixing tsampa). Just add some tea when eating—no need to start a fire or cook a meal. There are various types of tsampa, such as highland barley tsampa, pea tsampa, and mixed highland barley and pea tsampa.