Highland barley, Tibetan barley or Himalayan barley (Tibetan: ནས་; Wylie: nas; Chinese: 青稞; qīngkē, or 藏青稞; zàng qīngkē) is the principal cereal cultivated on the Tibetan Plateau, used mainly to make tsampa and liquor (chang).

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Today, it is used to make beer (Lhasa Beer), flour, bread, cakes or noodles.

Three Chinese words are associated with two varieties of barley:

• 青稞 and 藏青稞: Hordeum aegiceras Nees ex Royle^[1]
• 青稞: Hordeum distichon L.