The word explanation of highland barley wine is: wine brewed with highland barley. The pinyin is: q ngkēJi ǔ. The structure is: green (upper and lower structure) wine (left and right structure) (left and right structure). The phonetic notation is: ㄑㄥㄎㄜㄐㄡˇ.
What is the specific explanation of highland barley wine? We will introduce you through the following aspects:
First, list and explain the details of this house viewing plan.
1. Wine brewed from highland barley. Quote Chen's "Wan Shui Qian Shan", Act VI, Scene 1: "Beef and highland barley wine are boiling on the bonfire."
Second, the network interpretation
Highland barley wine highland barley wine, called "Qiang Qiang" in Tibetan, is brewed from highland barley, the main grain produced in Qinghai-Tibet Plateau. It is the favorite drink of people in Qinghai-Tibet area, and it is an essential drink for celebrating festivals, getting married, having children and sending friends and relatives.
Idioms about highland barley wine
The nose is blue and the eyes are purple.
About highland barley wine
Tsing Yi wine is too blue for childhood friends, too blue for nose, too blue for eyes, too white for eyes, too blue for eyes, too purple for work, too green for history, too green for architecture and too yellow for Chu Museum.
Sentences about highland barley wine
1. This highland barley wine produced by indigenous method is called yeast wine.
2. On the eve of National Day, the villagers, led by village head Tashi, took solatium, carried highland barley wine, and drove cattle and sheep to the military camp to thank their relatives "Golden Pearl mamie".
Every Tibetan family in Yunnan will kill pigs on New Year's Eve. On the first morning, everyone would drink a highland barley wine made of brown sugar and milk residue, which was called "closing the shop".
4. Happy people gather in the room with "Bamboo, Vegetables and Ma Qi", toast highland barley wine to each other, offer Hada, sing and dance to celebrate the Spring Festival.
5. There are not only well-known products such as Lycium barbarum, yak meat and highland barley wine, but also many new faces, such as bracken, velvet antler, green fungus and seabuckthorn.
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