Highland barley (青稞) has been a main food of Xizang for thousands of years. Recently, it has helped Chinese bakers win international awards in Europe.
Lin Yeqiang and Feng Yingjie
The event was held at the Baking Exhibition Center in Munich,
“This shows that highland barley has been recognized by the international baking industry, and that it provides a new alternative to high-end baking flour,” said Wang Zi, coach of the Chinese bakery team. Highland barley has
“Using highland barley to make fermented seeds integrates traditional Chinese cultural elements with their baking and gives the world a better understanding
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