Highland barley is a vital crop on the Qinghai-Tibet Plateau. Tsampa, flour made from roasted barley grains, has been part of the Tibetan diet for over a thousand years and remains a key cultural element at festivals, particularly in agricultural areas of the Xizang Autonomous Region. Traditionally, families would gather yearly to make tsampa by hand, ensuring they had enough of the staple to last through the year. Over the past six decades, a growing population and broader taste preferences have driven increased demand for tsampa. Visit Tashi Dundrop's home in Bainang County, Xigaze, to learn how to make it the traditional way.