Translations:Burmese cuisine/79/en: Difference between revisions

From Azupedia
Jump to navigation Jump to search
VisualWikitext
FuzzyBot (talk | contribs)
15,166 edits
Importing a new version from external source
 
(No difference)

Latest revision as of 21:59, 26 June 2025

Information about message (contribute)
This message has no documentation. If you know where or how this message is used, you can help other translators by adding documentation to this message.
Message definition (Burmese cuisine)
[[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.

Palm wine, called htan yay (ထန်းရည်), made from the fermented sap of the toddy palm, is traditionally consumed in rural parts of Upper Myanmar Ethnic communities, including the Kachin and Shan, also brew local moonshines. Several ethnic minorities traditionally brew alcoholic beverages using rice or glutinous rice called khaung [my] (ခေါင်ရည်). The khaung of the Chin peoples is brewed using millet seeds. Locally brewed beers include Irrawaddy, Mandalay, Myanmar, and Tiger.

Retrieved from "https://wiki.tiffa.net/w/index.php?title=Translations:Burmese_cuisine/79/en&oldid=158993"