A monk in Kandze, Sichuan Province is cooking balep korkun, a style of bread with roots in central Tibet. It is cooked on a griddle and made with barley flour, water, and baking powder.
Michael YamashitaOctober 17, 2017Comments Off on Making the traditional bread
Michael Yamashita is an award-winning photographer who has been shooting for National Geographic magazine for more than 30 years. He specialized in Asia after spending seven years in the region following his graduation from Wesleyan University.
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