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                                        Chapter 60: Barley
                                
                                                                                        
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                                        Chapter 62: Barley Porridge
                                
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... e a high yield and wasn’t suitable for making bread, but it was very nutritious and made for a great staple food.
Highland barley was a type of barley that was planted in high plateaus. One of the staple foods of the Tibetans was ‘zanba’, which was made out of highland barley that had been washed, dried, then fried, ground into barley powder, and finally, mixed into butter tea.
Earth eggs were a good staple food, but they had one drawback, which was that they weren’t easy to preserve ...
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