History of Myanmar
Myanmar, historically known as Burma, boasts a rich cultural
heritage. Ancient kingdoms like the Pyu, Mon, and Bamar thrived in
the region. The Pagan Kingdom, founded in the 11th century by King
Anawrahta, unified much of Myanmar and established Theravada
Buddhism, which remains influential.
In the 13th century, the kingdom faced invasions, including those by
the Mongols, leading to its decline. Subsequent centuries saw the
rise and fall of various dynasties, such as the Taungoo and
Konbaung.
In the 19th century, Myanmar became part of British India after
several wars, introducing new administrative systems and economic
changes. Post-independence in 1948, the country experienced
significant cultural and economic transformations.
Myanmar is known for its diverse ethnic groups, rich traditions, and
landmarks like the Shwedagon Pagoda and Bagan's ancient temples,
reflecting its deep historical and cultural roots.
Dumplings
Most experts believe that dumplings were invented by Zhang Zhongjing, a
Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second
imperial dynasty of China that lasted from 206 BC to 220 AD.
As legend tells it, it was a difficult winter and many were experiencing ill effects
from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis
and wrapped them in dough, then steamed them to bind everything together
and keep them warm. These steaming, pillow-like treats helped people
overcome the cold weather, while the herbs that Zhongjing put inside worked to
improve blood circulation and prevent frostbite.
When Dumplings came to Myanmar
Most experts believe that dumplings were invented by Zhang Zhongjing, a
Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second
imperial dynasty of China that lasted from 206 BC to 220 AD.
As legend tells it, it was a difficult winter and many were experiencing ill effects
from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis
and wrapped them in dough, then steamed them to bind everything together
and keep them warm. These steaming, pillow-like treats helped people
overcome the cold weather, while the herbs that Zhongjing put inside worked to
improve blood circulation and prevent frostbite.
Tofu
Most experts believe that dumplings were invented by Zhang Zhongjing, a
Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second
imperial dynasty of China that lasted from 206 BC to 220 AD.
As legend tells it, it was a difficult winter and many were experiencing ill effects
from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis
and wrapped them in dough, then steamed them to bind everything together
and keep them warm. These steaming, pillow-like treats helped people
overcome the cold weather, while the herbs that Zhongjing put inside worked to
improve blood circulation and prevent frostbite.
Samosa
Most experts believe that dumplings were invented by Zhang Zhongjing, a
Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second
imperial dynasty of China that lasted from 206 BC to 220 AD.
As legend tells it, it was a difficult winter and many were experiencing ill effects
from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis
and wrapped them in dough, then steamed them to bind everything together
and keep them warm. These steaming, pillow-like treats helped people
overcome the cold weather, while the herbs that Zhongjing put inside worked to
improve blood circulation and prevent frostbite.
Spring Rolls
Most experts believe that dumplings were invented by Zhang Zhongjing, a
Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second
imperial dynasty of China that lasted from 206 BC to 220 AD.
As legend tells it, it was a difficult winter and many were experiencing ill effects
from the cold. To help people warm up, Zhongjing took mutton, herbs, and chilis
and wrapped them in dough, then steamed them to bind everything together
and keep them warm. These steaming, pillow-like treats helped people
overcome the cold weather, while the herbs that Zhongjing put inside worked to
improve blood circulation and prevent frostbite.
Tea Leaves Salad
It has a very long history in Myanmar. In ancient times fermented tea leaves were
used as a peace symbol or peace offering between warring kingdoms.
Nowadays, the laphet tray is a main expression of hospitality offering to
houseguests.
Myanmar fermented tea leaf is a common signature and national ancient food
that is eaten by all people in the country, regardless of race or religion.
The tea leaf plants are cultivated in the mountain regions of Myanmar, which
have the proper climate, sufficient humidity, adequate sunshine, and fertile soil.
Tea leaf salad, known as *"laphet thoke"*
, has been a traditional dish in Myanmar
for many centuries, with origins tracing back to the Bagan period (9th–13th
century). Initially, fermented tea leaves were mainly used in ceremonies or as a
digestive aid. Over time, the dish transformed into a popular salad, including
ingredients such as tomatoes, garlic, peanuts, sesame seeds, and dried shrimp.
Today, it's a beloved national dish, often enjoyed as a snack or side dish.
The Process Of making Tea Leaves Salad
First they pick the juvenile tea leaves and start the steam treatment
approximately 5 to 10 minutes. The tea leaves are well fermented by natural
forming microbes. The pulp softens after 2 weeks and the fermentation process
is completed in 3–4 months. Then heavy press to remove water, once the water
has been removed you get pure fermented tea leaf. Finally the fermented tea
leaves are then thoroughly mixed with lemon, salt, garlic, chilli, oil, etc.
Depending on one’s taste.
Ginger Salad
Ginger salad, called *“gyin thoke”*
It has been part of Myanmar's food culture
for many years. People used ginger in salads because it has health benefits.
They mixed pickled ginger with things like sesame seeds, peanuts, garlic,
and fried shallots. This dish became popular in Myanmar as a tasty and cool
side dish, mixing the spicy ginger with savory and tangy flavors. By the
1950s, ginger salad was a regular part of local tea shops and home meals.
Nan Gyi Thoke
Hailing from the historically significant city of Mandalay. Nan Gyi Thoke is a
staple breakfast on the streets of Burma. The tastiest and most authentic Nan
Gyi Thoke sellers are known to reside in Mandalay; something its inhabitants are
rightfully proud of.
The roots of the word Nan Gyi Thoke remain somewhat disputed. In her
cookbook bbbb Mimi Aye claims Nan Gyi simply refers to the thick, round rice
noodles used in the salad. However, to some, the term Nan Gyi has its roots in
the Burmese word for royalty, a fitting testimonial to the city of Mandalay, which
is known for it’s royal place.
This dish likely started in the central parts of Myanmar around the early 1900s.
At first, it was just a local favorite, but its strong taste and simple cooking method
made it popular all over the country. Now, you can find it at many street food
stalls and tea shops in Myanmar.
The Process of making Nan Gyi Thoke
Burmese cuisine, made with thick round rice noodles mixed with specially
prepared chicken curry and chili oil. The dish is garnished with toasted chickpea
flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes,
and zested with lime or lemon. The noodle salad originated as a street food from
Mandalay, Myanmar (Burma).
Ohh Noe Khout Swae
Coconut Noodle Soup has its origins in Myanmar's culinary heritage, particularly
in coastal areas where coconuts are plentiful. This dish gained popularity in the
early 20th century as a comforting meal, blending noodles with rich coconut
milk, spices, and usually seafood or chicken. Over time, it has evolved by
incorporating local herbs and flavors, becoming a favorite at street food stalls
and restaurants throughout the country.
In Myanmar, Coconut Noodle Soup is often garnished with various toppings like
fried shallots and fresh coriander, which enhance its rich and creamy taste.
Mohinga
The earliest reference to Mohinga can be seen in the poet U Ponnya's alinga
verse poem from the Konbaung dynasty. Mohinga was most likely a commoner's
dish during pre-colonial times, according to Burmese history researcher Khin
Maung Nyunt, because no formal recipe for mohinga has been found in royal
archives or cookbooks. Mohinga, considered the national dish of Myanmar,
started in the 13th century with the Mon and Shan ethnic groups. It began as a
simple fish soup with rice noodles and has developed over time into a complex
and tasty meal, usually made with catfish, lemongrass, and many spices. By the
middle of the 20th century, Mohinga became a popular breakfast food for
people of all backgrounds.
The Process of making Mohinga
Authentic mohinga is made with river catfish, fermented vermicelli noodles,
banana tree stalk, boiled vegetables, onions, and turmeric, which gives it a
muddy orange tint. Burmese cooking prioritises a balance of sweet and sour,
salty and spicy flavours hence, the mohinga fits this profile.
Chickpea fritters, lime, eggs, shallots, and chilli are optional, although the meal
lives up to its nickname of "burn throat, burn tongue" even without ingredients.
The flavours of mohinga differ depending on where it's made.
"Country style"
mohinga emphasises fish, garlic, and pepper, whereas "city-style" mohinga
includes ginger and lemongrass, as well as peppers fried in sizzling oil.
Shan
Shan, Southeast Asian people who
live primarily in eastern and
northwestern Myanmar (Burma)
and also in Yunnan province, China.
The Shan are the largest minority
group in Myanmar, making up
nearly one-tenth of the nation’s
total population.
In the late 20th century they
numbered more than 4 million.
Their language, commonly known
as Shan, belongs to the Tai linguistic
group, which also includes the Thai
and Lao languages.
Most Shan, however, with the
exception of those living in the
relatively isolated easternmost strip
of Myanmar, are closer culturally to
the Burman people.
Mandalay Rice Bowl
Mandalay Rice Bowl is a beloved dish from the city of Mandalay. It started gaining
popularity in the mid-20th century because it was easy to make and tasted great.
Traditionally, it's made with aromatic rice, topped with Sesame sauce,
Coriander, Spring Onion & Peanuts and pickled salads. This dish shows the mix
of different cooking styles in the area. As Mandalay became more important as a
cultural center, the rice bowl changed too, using more local ingredients and
flavors. Now, it's a common meal for breakfast or lunch and is enjoyed all over
Myanmar, showing the heart of Mandalay's food culture.
In Mandalay, rice bowls are usually served in small portions.
Shan Khaut Swe
Shan Khaut Swe, also known as Shan Noodles, comes from the Shan State in
Myanmar. This dish has been around since the early 1800s. It was originally eaten
by the Shan people and includes thin rice noodles with chicken or pork, and
either a light broth or a dry mix of spices. Its simple but tasty flavor made it
popular not just in the Shan region but across Myanmar. By the mid-1900s, Shan
Khaut Swe was widely enjoyed throughout the country, often for breakfast or
lunch.
Shan Noodles can be served as a soup or dry, giving people two different ways to
enjoy this favorite dish.
Mandalay Mee Shay
Mandalay Mee Shay, a special noodle dish from Myanmar, started in Mandalay in
the late 1800s. This dish uses rice noodles with a tasty, thick sauce made from
pork or chicken, garlic oil, pickled veggies, and herbs. Over time, it became a
popular street food in Mandalay, known for its mix of tangy, salty, and umami
tastes. By the mid-1900s, Mandalay Mee Shay had become well-known across
Myanmar, enjoyed in tea shops and food stands all over the country.
Unlike other noodle dishes, Mandalay Mee Shay is usually served with a bit of
vinegar, which gives it a special tangy taste.
Panthay
Panthays, a group of Chinese Muslims, came to Myanmar in the middle of the
1800s. They were escaping trouble in Yunnan Province, China. They settled in
places like Mandalay and Yangon, bringing their special food traditions with
them. These traditions mixed Chinese and Southeast Asian tastes. Panthay food,
especially their popular noodle soups and stir-fried meals, became part of
Myanmar's varied food culture. By the early 1900s, people from the Panthay
community and others in Myanmar enjoyed Panthay food.
The well-known Panthay noodle dish,
**Panthay Khauk Swe**
uses traditional
Yunnan noodles mixed with Myanmar spices, making a special blend of flavors.
Maw Shan
Maw Shan refers to the Shan people who come from the Maw region in
Myanmar's Shan State. The Shan people have been living in Myanmar for many
years, bringing a special way of cooking that focuses on rice, noodles, and fresh
herbs. Maw Shan food started to change in the early 19th century, and it became
known for its light and tasty dishes like **Maw Shan noodles** and **Maw Shan
curries**
. As time went on, their delicious and easy-to-make food became
popular across Myanmar, especially in places with many Shan people.
Maw Shan cooking often uses soybeans that have been made into a special kind
of food and vegetables that have been kept in a special way, which gives their
dishes a unique taste that is not found in other Myanmar foods.
Kong Paung Kyaw
Kong Paung , a dish from Sichuan, China, was brought to Myanmar by Chinese
immigrants in the 19th century. It became very popular in Myanmar, especially in
places like Mandalay and Yangon where there are many Chinese people. Over
time, the dish was changed to suit local tastes. In Myanmar, Kong Paung usually
has less spicy chilies, cashews instead of peanuts, and local vegetables. By the
mid-20th century, Kong Paung was a regular dish in Chinese-Myanmar
restaurants, mixing Chinese cooking methods with Myanmar ingredients.
In Myanmar, Kong Paung is usually not as spicy as the original Sichuan version,
showing that people in Myanmar like flavors that are more balanced.
Cho Chin Kyaw
Sweet and sour dishes {Cho Chin Kyaw} came to Myanmar in the 19th century,
brought by Chinese immigrants, especially in cities like Yangon and Mandalay.
Over time, Myanmar changed the traditional sweet and sour sauce by using local
ingredients like pineapple and tomato for sourness and palm sugar for
sweetness. By the mid-20th century, sweet and sour dishes were a regular part
of Chinese-Myanmar restaurants, mixing Chinese cooking methods with
Myanmar's unique tastes.
In Myanmar, sweet and sour sauce is usually served with fried fish or prawns,
adding a local flavor to the classic dish that is typically made with pork or
chicken.
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