Rice dumplings are the staple food of the Tibetan masses, whether in agriculture, pastoral areas, or agricultural areas, they are indispensable food for people every day. At the dinner, everyone will eat some rice dumplings first, indicating that they will not forget the kindness of the rice dumplings, thank nature for their gifts, and every year before sowing, people will use their right hands to sprinkle the rice dumplings on the ground three times to pray for a good harvest.
The method of making rice dumplings is relatively simple, just sauté the sun-dried barley in a large pot and grind it into powder. Kneaded together with butter tea into a dough-like dough called "ba", it is usually eaten as a staple food with other vegetables, beef and mutton, etc. Mixed with butter tea into a thick porridge called "cha pain", it is generally used as breakfast. Boiled soups such as rice dumplings and beef are called "Zangtu" and are usually eaten at night.
Rice dumplings are rich in nutrients, simple to eat, uniform in color, and sweet in taste.