Tibetan hulless barley (Hordeum vulgare var. nudum), commonly known as Qingke, is a unique hulless barley variety domesticated and primarily cultivated for over 4,000 years on the high-altitude Qinghai-Tibet Plateau. As a staple food, it is traditionally milled into tsampa (roasted barley flour) and used in brewing. This six-rowed barley is genetically distinct from its wild progenitor, Hordeum spontaneum, having lost the brittle rachis but retaining the hulless trait. Qingke's exceptional genetic adaptations to extreme cold, strong UV radiation, and low oxygen are invaluable for breeding programs, offering traits to improve stress resilience and nutritional quality in modern barley cultivars.