Zhou Sen asked, "Are there many Chinese in Myanmar?"

Thayer nodded, "There are more Chinese in Myanmar, so in Myanmar, especially in Mandalay, you can taste a lot of snacks with Chinese flavor." ”

"There are still a lot of Chinese people who open Chinese restaurants here, food has no borders, as long as it is delicious, it can also attract locals, of course, there are also Chinese people to patronize, if the food is delicious, there will be repeat customers, next time, will come to taste. ”

"Old customers, will also take the initiative to introduce other friends to the restaurant to eat, just like I know the owner of this shop, at the beginning I also came to eat, I think it is delicious, so I often come, come and go, I know the owner of the shop, become a good friend!"

Among these flavor snacks, Yunnan flavor is the most famous, Yunnan spicy dishes, in the ancient city of Mandalay 73 streets and 34 streets of Chinatown, spicy dishes are the most. ”

"Most of the shops are Chinese living in Myanmar, mainly from Yunnan, because Burmese people love spicy food, and there are many Yunnan people over there, so whenever night falls, these shops are the most prosperous business. ”

Zhou Sen nodded, "Yunnan people are still very aggressive, I have heard that there are a few friends from Yunnan before, they also go abroad to develop, to Cambodia, to Myanmar, to Thailand, close to it, they want to go out to break through, they are holding if they can break out, they will go out to develop, if the business is not good, it is a big deal to go back to Yunnan." ”

"There are some people who are more bold and smart, who go to Southeast Asia to do business, open a successful restaurant, and can develop, they are not willing to come back, so they stay abroad to develop. ”

"Yes, it's true, there are a lot of Chinese people who go to Southeast Asian countries to develop, and you can see Chinese everywhere in the world, I still admire you Chinese, hardworking, kind, very persistent, and have a tenacity, you must go out to break through, to be happy!" Thayer said.

"Hahaha, the Chinese are indeed very aggressive, and people want to live a good life!" Zhou Sen also smiled.

In fact, there is also a process of gastronomic development, and people are gradually discovering that a specialty of cooking that has been hidden for many years has a rich, distinctly salty and spicy flavor, and a whole set of ingredients that have not been found in any other cuisine before.

In Myanmar, curry is the main element, a plate of meaty and oily curry rice surrounded by a series of pork, fish, shrimp, beef or lamb, with other side dishes.

These include rice, pie salad, a small plate of fried vegetables, a small bowl of soup, and a large plate of fresh, half-cooked vegetables and herbs, served with a dipping sauce that is a native Burmese dip, a watery fish-flavored sauce, and a mixture of chilli, garlic and fried dried shrimp.

At the curry restaurant, the soup might be lentils and vegetable roots, the side dish might be crispy chapati, and the appetizer would be followed by a traditional Burmese dessert, pickled tea leaves and nuts on a lacquerware plate, or a glass of coconut sugar.

Burmese love dry noodle snacks, which are essentially salads made from noodles and served with broth, and the tastiest and most common of these snacks is chicken, sliced fish cakes, bean sprouts and braised eggs served with rice noodles.

Add baked chickpea flour, turmeric powder and chili oil, shake the ingredients well, add pickles and a bowl of broth, and you're done.

Unlike Western desserts, Myanmar desserts are collectively not eaten as sweets on their own, but as snacks, especially in the morning and afternoon with tea.

And unlike other parts of Southeast Asia, where sweets are inseparable from sugar, Myanmar's sweets are usually sweetened from ground coconut, yay, rice flour, sticky rice, tapioca flour, and fruits.

"It's quite popular, it's the first time I've tasted Myanmar sweets, and the taste is still different from the sweets I've had in Thailand and Europe!"

Thayer said: "Yes, although they are all called sweets, but different regions, the difference is quite big, the taste is different, different places, maybe the eating habits are different, Europeans come to Myanmar, they may not be able to adapt to the taste of Myanmar sweets, they prefer to eat European cones or ice cream." ”

Zhou Sen nodded, "Yes, different regions, food culture and living habits are different. ”

A delicious Burmese sweet is a crispy cake made from wheat flour mixed with jerry, ghee and raisins, and Burmese-style pancakes are fragrant and sweet, much like English round cakes.

"Next, let's introduce the fried food in Myanmar, I also mentioned the fried food in Myanmar before, in Myanmar, men, women and children, are very fond of it!"

Most of the snacks found on the street or in teahouses are Samosa dumplings, spring rolls, churros, desserts, bread fried or fried, and many pasta dishes are topped with achab, a deep-fried side dish.

A particularly deep-fried snack is a smashed, deep-fried gourd, and when served hot, the soft and juicy gourd is hidden under the thin, crunchy shell, and the fritters are also paired with a sour or sweet dipping sauce made from tamarind fruit, and rice bran flour.

Zhou Sen tasted it and nodded, "Don't say that children like to eat fried food, even I, an adult, like to eat fried food, it's so crispy, fragrant and crispy, it's really delicious!"

"Hahaha......" everyone laughed.

One of Myanmar's most unusual dishes, Thayer, who speaks Burmese, which Zhou Sen does not understand, can only be translated into Chinese, meaning "warm tofu", a snack associated with the Shan people of northern Myanmar, but is not really made with tofu, but a thick porridge made with chickpea flour.

This sticky yellow porridge, usually served with rice noodles and marinated chicken or pork, is topped with a little chili oil and served with pickles and broth, a strange but eye-catching dish.

Zhou Sen looked at it and said, "It's still a little different from our Chinese food, the ingredients are different, the taste is also different, and it has the local characteristics of Myanmar." ”

Shan is a very characteristic authentic snack that combines pepper-flavored clear soup with thin rice noodles and pickled chicken and pork snacks, it is usually topped with a little roasted sesame seeds, drizzled with garlic oil, and the side dish is pickled, compared to most noodle snacks in Myanmar, Shan noodle soup is much simpler and milder in taste, but absolutely comfortable and delicious, and the dry noodle version with broth is also very common.

"There are teahouses in Myanmar, after eating, I will take everyone to see the teahouses in Myanmar, take a walk along the way, walk slowly, and digest it!" Thayer called the waiter, settled the bill, and then took everyone downstairs to see the Myanmar teahouse.

Myanmar teahouses aren't just places to enjoy small cups of sweet milk tea, they're also crash courses in a wide variety of Burmese dishes, often serving dishes that reflect the owner's character.

Tea houses run by Burmese ethnic minorities are a great place to delve into traditional Burmese noodle and rice dishes.

Zhou Sen found that in addition to Burmese teahouses, there were also Indian-run teahouses that tended to serve fried snacks with South Asian influences, such as Samosa dumplings, Puli, fried bread with tomato curry, and a type of toasted bread that also often appeared as a dessert.

On the street, Zhou Sen also saw Chinese-run tea houses, featuring baked sweets, steamed meat buns and snacks and other things, and business was still very prosperous, attracting all kinds of diners.

vertex