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Traditional Myanmar lacquerware, or “Yun Htal”, is one of the country’s most famous handicrafts and has a very unique style. Myanmar Lacquerware has a long tradition and the art of Lacquerware had existed mainly at Bagan, central part of Myanmar in 11th to 13th century A.D. Myanmar Lacquerware is widely used as kitchen ware, jewelry boxes souvenirs, home decorations and petitions. One of the oldest lacquers was indeed discovered in the pagoda Mingalazedi, one of the built last with Bagan (at the 13th century). Bagan is the major center for the lacquerware industry where the handicraft is still practiced in the traditional manner. Myanmar Lacquerware is ‘hand-made products’ or ‘handicrafts’ and it is made of lacquer and molded bamboo strips. This work is difficult and time-consuming (six months to a year for a single item), involving teamwork and seven steps— making the inner parts, lacquering, drying, washing, polishing, 7 layers of lacquering and decoration.

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https://www.asiantour-myanmar.com/blog/post/lacquerware-traditional-myanmar-handicraft/

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Ngapi (Burmese: ငါးပိ [ŋəpḭ], lit. 'pressed fish'), is a pungent paste made of either fish or shrimp in Burmese cuisine. Ngapi is usually made by fermenting fish or shrimp that is salted and ground then sundried. Like cheese, it can be distinguished based on main ingredient and regional origin. Ngapi can be distinguished by the type of fish used to make it. Ngapi can come from whole fish (such as ngapi kaung), from small fish (hmyin ngapi) or from prawns (seinza ngapi). Ngapi is a main ingredient of Lower Burmese cooking and is used as a condiment or additive in most dishes. Raw ngapi, with some exceptions, is not intended for direct consumption.
Similar fermented seafood pastes are common across the Southeast Asian cuisines, notably Malay belacan and Thai kapi and pla ra, Lao padaek, and Khmer prahok. 🇲🇲

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ကောက်ညင်းကျည်တောက် is a traditional dish made with sticky rice cooked inside a bamboo tube. This method of cooking gives the rice a unique flavor and aroma. To aprepare the dish, the bamboo tube is filled with soaked sticky rice, along with variousa ingredients such as coconut milk, beans, peas, or sometimes meat. The top of the bamboo tube is plugged with banana leaves or a banana stump to prevent the steam from escaping. The entire bamboo tube is then placed over an open fire or charcoal, allowing the rice to cook slowly and absorb the flavors. As the rice cooks, the steam fills the bamboo tube and infuses the rice with a rich, smoky fragrance. Once fully cooked, the bamboo is carefully split open, revealing the steamed sticky rice inside. It is often enjoyed by unwrapping the bamboo leaves and eating the rice directly from the tube, accompanied by side dishes like curries or pickled vegetables.

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Burmese people traditionally do not use surnames in the same way as some other cultures. Instead, they often use a combination of a personal name and a family name, which is passed down from the father's side. However, it's important to note that this naming convention has been changing in recent years due to various factors, including globalization and cultural influences. Some Burmese people are adopting surnames or using alternative naming practices, influenced by Western naming conventions or personal preferences.

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In Burmese culture, it is customary to show respect to elders by using specific honorifics when addressing them.Remember that Burmese culture emphasizes respect for elders, and using these honorifics is a way to show that respect.

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Did you know about this superstition from Myanmar?

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Did you know about this traditional childhood game from Myanmar?

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Did you know about this Hornbills from Myanmar?

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Did you know about Nagas from Myanmar?

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Did you know about this mythical bird from Myanmar?

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