Tsampa

Tsampa (Simplified/Traditional Chinese: 糌粑; Pinyin: Zānbā; also spelled zanba) is roasted highland-barley flour, the core cereal staple of Tibetan foodways. Diners typically mix the flour with Butter Tea (and sometimes sugar or dried cheese) by hand into soft dough-like bites. Tibetan Food describes highland barley as the main raw material for Zanba eaten with butter.

Characteristics

Flour is nutty and dry; prepared tsampa is dense and portable. Eaten as daily staple rather than a restaurant "dish" with fixed plating. Pairs inseparably with salted Butter Tea.

Ingredients (overview)

Roasted highland barley (qingke) flour; butter tea for mixing; optional sugar, butter, or milk residue. Not wheat flour and not the same as steamed mantou breads of lowland China.

History and culture

Highland staple explained on Tibetan Food under highland barley / Zanba. With butter tea it forms the classic energy-dense pair for pastoral and monastic daily life.

Serving and variations

Hand-mixed staple with butter tea. See Tibetan Food and Butter Tea.

See also

• Tibetan Food
• Butter Tea
• Tea
• Qinghai Food
• Chinese Rice Snack
• List of dishes (A-Z)