The cuisine of Myanmar (formerly
Burma) has been influenced by the respective cuisines of China, India and
Thailand. However, in spite of this, Burmese cuisine has unique
preparation techniques and distinct flavours unlike any other.
Different regions of Myanmar have
different variations of "standard" dishes. Use of seafood is more
prevalent along coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing
(formerly Moulmein), Mergui and Dawei, while meat and poultry are more
commonly used in landlocked cities like Mandalay.
Fish and shrimp from rivers,
lakes and streams, however, have traditionally been the main source of
protein in a variety of ways, fresh, salted whole or filleted, salted and
dried, made into a salty paste, or fermented sour and pressed.
Beef and pork, although certainly
not forbidden, are avoided by many Buddhists and Muslims respectively.
Vegetarian dishes are also common, as especially during the Buddhist lent
(Wa-dwin), a three-month rains retreat, eating only before midday (u bouk
saunk) and abstaining from meat (thet that lut) is observed by many devout
Buddhists.
Burmese cuisine also contains a
variety of salads (a thouk) centered on one major ingredient, ranging from
rice, noodles, and glass vermicelli, to potato, ginger, tomato, kaffir
lime, lahpet (pickled tea), and ngapi (fish paste). These salads have
become a popular fast-food in Burmese cities.
Here is a popular expression that
sums up the traditional favourites:
" Of all fruit the best is the
mango, of all meat it's pork, and of all leaves it's lahpet (tea}."
The best place to learn more about
the food of Myanmar is at the Burma page of AsiaRecipe.com:
Learn about the Food of Myanmar
The Food of
Myanmar
