#The photo above was retrieved on March tenth from http://bit.ly/2FrFyFO
● Foreword
Along the way, bringing a revolutionary feast to the Taiwanese, Burmese cuisine has being pushed to a higher level. The unique taste attracts diners, which makes it linger in people’s mind, so let us carry this kind of wonderful food culture forward to the whole world!
● Features of Myanmar Food
Myanmar, Vietnam, Thailand, Laos and China Yunnan have similar climate because of their similarity in geographical location, which also affects the local food style, so there will be some similarities in the presentation and the basic concept of cuisine or even have the phenomenon of mutual blending.
Myanmar's diet has the following major characteristics: spicy, heavy-flavored, oily, deeply fried, going with trimming, more sauerkraut, coconut and brown sugar dressing on it. Mainly because of the geographical proximity to the equator, the weather is quite hot, so the locals need heavy taste to stimulate their appetite, while adding pepper can also help sweat.
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▲ Coconut noodle soup▲ Mohinga noodle soup▲ Tea & scone |
Coconut noodle soup is also a main character which pops out in people’s mind when Myanmar is mentioned. Pour some coconut milk into the pan and add some soy bean powder, which is also added to the mohinga soup, to it, and that makes the coconut soup. The taste of it has nothing in common with mohinga soup. Frankly speaking, genuine natural coconut milk is not sweet at all, but rather salty instead, along with a bit of scent of the coconut itself, which runs as smooth as silk all the way down your throat as you gulp it down. Taiwanese yellow noodles are also added to it, so we can see a layer of oil floating on it when it is served, which enhances the smoothness of it to a higher level.
The favorite frontier for the Burmese is called tea leaves salad, which is made by tea leaves, dried shrimp, peanuts, and also some ingredients like tomatoes, sliced cabbage, crunchy Indian peas and kidney beans, salt, lemon juice, etc. Later, add some edible oil to it and mix all of it together, which also makes it a cuisine fit for rice. Since Myanmar was earlier a farming society, many people don’t feast on beef according to their gratitude for the cows. Shrimp sauce and fish sauce are also common for the Burmese to go with rice.
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▲the tea leaf salad
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