Highland barley red koji ------ Take barley as the raw material and access to the unique monascus strains screened on the plateau. It is produced by fermentation. Its birth is an innovation combining ancient koji making with modern biological fermentation technology and special geographical products. The product combines the physiological characteristics of red yeast rice and highland barley, and organically superimposes the edible and medicinal value of both highland barley and red yeast rice. It not only contains a variety of lipid-lowering and hypotensive active substances, such as natural lovastatin and Y -Aminobutyric acid, N-acetylglucosamine and ergosterol: It is also rich in highland barley's own vitamins, β-glucan, etc. After fermentation by Monascus, the highland barley nutrition is fully utilized and easier for the body to absorb . (Obtained an international invention patent in 2012, patent number: ZL200910307793.0.)