Burmese cuisine: Difference between revisions

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Broadly speaking, Burmese cuisine is divided between the culinary traditions of [[Upper Myanmar]], which is inland and landlocked; and [[Lower Myanmar]], which is surrounded by numerous rivers, river deltas, and the [[Andaman Sea]]. Variations between regional cuisines are largely driven by the availability of fresh ingredients. Myanmar's long coastline has provided an abundant source of fresh seafood, which is particularly associated with [[Rakhine people|Rakhine]] cuisine. Southern Myanmar, particularly the area around [[Mawlamyine|Mawlamyaing]], is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food."

Cuisine in Lower Myanmar, including [[Yangon]] and Mawlamyaing, makes extensive use of fish and seafood-based products like [[fish sauce]] and [[ngapi]] (fermented seafood).~~<ref name=":23"/>~~ The cuisine in Upper Myanmar, including the Bamar heartland ([[Mandalay Region|Mandalay]], [[Magway Region|Magway]], and [[Sagaing Region]]s), [[Shan State]], and [[Kachin State]]s, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs.

Cuisine in Lower Myanmar, including [[Yangon]] and Mawlamyaing, makes extensive use of fish and seafood-based products like [[fish sauce]] and [[ngapi]] (fermented seafood). The cuisine in Upper Myanmar, including the Bamar heartland ([[Mandalay Region|Mandalay]], [[Magway Region|Magway]], and [[Sagaing Region]]s), [[Shan State]], and [[Kachin State]]s, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs.

Fusion [[Chettiar]] ({{lang|my|ချစ်တီးကုလား}}) cuisine, originating from Southern Indian cuisine, is also popular in cities.

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 Broadly speaking, Burmese cuisine is divided between the culinary traditions of [[Upper Myanmar]], which is inland and landlocked; and [[Lower Myanmar]], which is surrounded by numerous rivers, river deltas, and the [[Andaman Sea]]. Variations between regional cuisines are largely driven by the availability of fresh ingredients. Myanmar's long coastline has provided an abundant source of fresh seafood, which is particularly associated with [[Rakhine people|Rakhine]] cuisine. Southern Myanmar, particularly the area around [[Mawlamyine|Mawlamyaing]], is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food."
-Cuisine in Lower Myanmar, including [[Yangon]] and Mawlamyaing, makes extensive use of fish and seafood-based products like [[fish sauce]] and [[ngapi]] (fermented seafood).<ref name=":23"/> The cuisine in Upper Myanmar, including the Bamar heartland ([[Mandalay Region|Mandalay]], [[Magway Region|Magway]], and [[Sagaing Region]]s), [[Shan State]], and [[Kachin State]]s, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs.
+Cuisine in Lower Myanmar, including [[Yangon]] and Mawlamyaing, makes extensive use of fish and seafood-based products like [[fish sauce]] and [[ngapi]] (fermented seafood). The cuisine in Upper Myanmar, including the Bamar heartland ([[Mandalay Region|Mandalay]], [[Magway Region|Magway]], and [[Sagaing Region]]s), [[Shan State]], and [[Kachin State]]s, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs.
 Fusion [[Chettiar]] ({{lang|my|ချစ်တီးကုလား}}) cuisine, originating from Southern Indian cuisine, is also popular in cities.