"Burmese cuisine includes dishes from various regions of the country, now known as Myanmar. Owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India and Thailand. The diversity of Myanmar?s cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui (Myeik) and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. 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....Contents 1 Eating customs... 2 Influences... 3 Ingredients: 3.1 Starches; 3.2 Ngapi; 3.3 Condiments; 3.4 Fruits... 4 Notable dishes: 4.1 Chinese-inspired; 4.2 Indian-inspired; 4.3 Shan-inspired; 4.4 Mon-inspired; 4.5 Rakhine-inspired... 5 Gallery... 6 See also... 7 References... 8 External links.