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Burma is now officially known as Myanmar. Burmese cuisine includes dishes from the various regions of Southeast Asia. Overlaying the external influences the food also reflects the wide range of local ethnic minorities. 

Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Owing t Their food has also been influenced by long association with visitors and migrants from China and the sub continent in particularly their close neighbor Thailand.

 Seafood is a common ingredient in coastal cities while meat and poultry are more commonly away from the coast  Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.

 A common inclusion in the diet is variety of salads centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, lahpet (pickled tea leaves), and ngapi (fish paste).

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