https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABurmese_cuisine%2F79%2FenTranslations:Burmese cuisine/79/en - Revision history2026-08-20T23:20:40ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/79/en&diff=158993&oldid=prevFuzzyBot: Importing a new version from external source2025-06-26T12:59:49Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>[[Palm wine]], called ''htan yay'' ({{lang|my|ထန်းရည်}}), made from the fermented sap of the [[toddy palm]], is traditionally consumed in rural parts of [[Upper Myanmar]] Ethnic communities, including the [[Kachin people|Kachin]] and [[Shan people|Shan]], also brew local [[moonshine]]s. Several ethnic minorities traditionally brew alcoholic beverages using rice or glutinous rice called {{Interlanguage link|khaung|lt=|my|ခေါင်ရည်|WD=}} ({{lang|my|ခေါင်ရည်}}). The ''khaung'' of the [[Chin people]]s is brewed using millet seeds. Locally brewed beers include Irrawaddy, Mandalay, Myanmar, and Tiger.</div>FuzzyBot