Tibetans' love knot of Tsampa

Photo shows the Tsampa produced in a traditional water mill plant set up by Tsering, a villager of Bainang county in Shigatse prefecture of Tibet. [Photo/Xinhua]

On the train T28 bound for Beijing from Lhasa, a Tibetan named Loden from Shigatse prefecture made his own breakfast with Tsampa, roasted highland barley flour.

"I eat Tsampa every morning so as to lower my blood glucose. We have a habit of eating Tsampa for breakfast to make a balanced diet, for we eat too much meat during the daytime," Loden said.

Tsampa, popular among Tibetans, is a kind of green food and a bare necessity of life on the highland.

"The Tsampa we eat is pure natural without any sundries, which is reliable green food with high nutritional value," said Norkyi, a resident in Badrong village, Nachen Township of Lhasa.

"A cup of green tea and a plate of Tsampa are the breakfast for every Tibetan. We feel comfortable and energetic after we eat some Tsampa," said Kyitod, a pedicab driver in Lhasa.

Tsampa is a kind of instant food created by laborers, easy to carry and convenient to eat. "Tsampa is our favorite food, which is time-saving and portable, more convenient than instant noodles. More importantly, it is capable of providing rapid and lasting energy boosts. That's why laborers love it so much," said Tsewang, a local resident in Lhasa.

Tsampa has become deeply rooted in the life of Tibetans. As a substantial and predominant part of their diet, Tsampa also becomes a love knot for every Tibetan.

"I feel life is imperfect without Tsampa, which tastes good and becomes more fragrant with further chewing," said Lhamo, a sanitation worker in Lhasa, "Moreover, it is safe to eat without additives."

Photo shows the Tsampa produced in a traditional water mill plant set up by Tsering, a villager of Bainang county in Shigatse prefecture of Tibet. [Photo/Xinhua]