Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made from the distinctive long narrow Chinese cabbage grown in the Jinghai area. The cabbage is savoury and salty – the brownish flakes are added to soups, fried rice, meat (particularly pork), noodles, or vegetables.
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Minced pork & salted egg
Custard apples have a bumpy, greenish or red-purple skin, depending on the variety. They have a luscious, custard-like pulp inside…
Young fresh bamboo shoots are crisp and slightly sweet. Some bamboo shoots can be eaten raw and others require…
Fish sauce is essential to Burmese cooking, similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger…
Both the leaves and roots of coriander are used in Burmese cooking. It imparts a distinctly strong flavour with an earthy taste…