19 Facts About Burmese cuisine

Burmese cuisine encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand.

Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice.

Rice is the principal staple in Burmese cuisine, reflecting several millennia of rice cultivation, which first emerged in the country's Chindwin, Ayeyarwady, and Thanlwin river valleys between 11,000 and 5000 BCE.

Burmese cuisine has been significantly enriched by contact and trade with neighboring kingdoms and countries well into modern times.

Traditionally, the Burmese cuisine eat meals from plates on a low table or daunglan, while sitting on a bamboo mat.

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Burmese cuisine traditionally eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths.

Burmese cuisine subsequently led successful beef boycotts during the colonial era, and influenced a generation of Burmese nationalists in adopting this stance.

Burmese cuisine hold several taboos and superstitions regarding consumption during various occasions in one's life, especially pregnancy.

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.

Fusion Chettiar Burmese cuisine, originating from Southern Indian Burmese cuisine, is popular in cities.

Burmese cuisine uses a wide variety of noodles, which are prepared in soups, salads, or other dry noodle dishes and typically eaten outside of lunch, or as a snack.

Burmese cuisine has a category of rice noodles of varying sizes and shapes called nan, including nangyi, thick udon-like noodles; nanlat, medium-sized rice noodles; nanthe, thinner rice noodles; and nanbya, flat rice noodles.

Burmese cuisine salads are made of cooked and raw ingredients that are mixed by hand to combine and balance a wide-ranging array of flavors and textures.

Burmese cuisine salads are eaten as standalone snacks, as side dishes paired with Burmese cuisine curries, and as entrees.

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an base of aromatics.

Burmese cuisine has a wide variety of traditional snacks called mont, ranging from sweet desserts to savory food items that are steamed, baked, fried, deep-fried, or boiled.

Traditional Burmese cuisine fritters, consisting of vegetables or seafood that have been battered and deep-fried, are eaten as snacks or as toppings.

Tea is central to Burmese cuisine dining culture; complimentary green tea is customarily served to diners at restaurants and teashops alike.

The Burmese cuisine typically gather in tea shops to drink milk tea served with an extensive array of snacks and meals.