Myanmar
Burmese cuisine, also known as Myanmar cuisine, is a rich and diverse culinary tradition that reflects the country's complex history and multicultural tapestry. It is characterized by its bold flavors, unique ingredients, and a harmonious balance between spicy, sour, salty, and sweet elements. The cuisine draws influences from neighboring countries like India, China, and Thailand, yet retains a distinct identity that is unmistakably Burmese. At the heart of Burmese cuisine is rice, which serves as the staple food and is often accompanied by a variety of side dishes. These side dishes can range from curries and stir-fries to salads and soups. The curries, known as "hin," are typically milder than their Indian counterparts and are often cooked with a generous amount of oil, which acts as a preservative in the tropical climate. Common ingredients in Burmese curries include chicken, beef, pork, fish, and an array of vegetables, all seasoned with a mix of turmeric, ginger, garlic, and onions. One of the most iconic dishes in Burmese cuisine is "Mohinga," a hearty fish soup that is considered the national dish of Myanmar. It is traditionally eaten for breakfast and consists of rice noodles in a fish-based broth, flavored with lemongrass, ginger, garlic, and onions. The dish is often garnished with crispy fritters, boiled eggs, and cilantro, providing a symphony of textures and flavors in each bite. Another beloved dish is "Lahpet Thoke," or fermented tea leaf salad. This unique salad combines the slightly bitter taste of pickled tea leaves with a medley of ingredients such as shredded cabbage, tomatoes, peanuts, toasted sesame seeds, fried garlic, and dried shrimp. The result is a complex and refreshing dish that offers a taste of Myanmar's cultural heritage. Burmese cuisine also places a strong emphasis on soups and broths, which are often served as accompaniments to meals.
