Dessert · Fermented
Tianpei (Fermented Barley Dessert)
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It's made with the same fermentation principle as beer or sake — steamed barley grains are inoculated with yeast and fermented for a day or two.
Steamed highland barley or wheat grains are fermented briefly with a yeast starter until soft, faintly sweet, and lightly alcoholic, served cold.
Why it's made this way: The short fermentation technique suits Qinghai's high-altitude barley farming, using methods similar to regional barley wine.
Roughly what's in it
150kcal
3gprotein
30gcarbs
1gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 690 dishes from 118 countries.
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