Surfing the internet can lead to interesting discoveries. For readers who understand Chinese or want to practise reading Chinese, here is a non-grammatical
transliterated article. I saw it while searching for more information on traditional Myanmar food (I was looking for
easy recipes to cook simple Myanmar meals, such as
Mohinga).
The
transliteration (not to be confused with
transcription and
translation) was derived from an
original article posted on a
tour promotion website of
Goldenrock Travels & Tours. A copy of the full English text is also posted here below the Chinese article.
Despite being
ethnically Chinese, I had considerable difficulty understanding that Chinese article! This was due to the mechanistic 'translation' scheme employed... perhaps using '
machine translation' engines available online. (I may attempt a proper translation of the original article for better reading clarity, if I have some time later in the year...)
缅甸传统食物由于缅甸有不同的地理特点，有利季节性情况和自然地拥有沃土，并且水源，它在巨大品种吹嘘食物丰富的供给整年。
当他们主要食物和它包括大约75%饮食，缅甸人享用米。 米供食用用他们自己的方式或鱼、汤、沙拉和菜所有烹调的肉和有些美味补全膳食。
在饭食期间，所有盘在餐桌被计划并且一起服务，以便吃饭的客人可能做他们自己的选择和组合。 虽然盘预备用各种各样的方式，最共同的方法将烹调肉或鱼在油，晒干用被捣的葱、大蒜、姜、姜黄、辣椒和香料，并且沸腾状态直到所有或大多数水蒸发。 根本和多数普遍的调味品是由被保存的鱼或大虾美味做一，供食与辣椒粉。
多数传统快餐，在品种上是富有的并且品尝，一般做用米或糯米。早上吃米线用鱼汤，是喜爱缅甸盘在早餐或在非凡的场合主要被享用。搞成烂醉如泥的茶叶与少许油和供食与芝麻籽，油煎的大蒜和烤花生，是另一顿普遍的快餐特点缅甸。
缅甸食物的背景历史缅甸人有预备食物的长的传统在他们自己的方式，并且传统食物的历史也许是一样老像它的人文化和艺术。 缅甸是一个耕地国家用米作为主要庄稼。 缅甸曾经是世界的最大的米出口商。
缅甸放在影响了宗教、不仅文化和艺术的二之间伟大和非常不同的文化，而且食物的预备。 在殖民地期间，汉语汇集和印地安人也有对缅甸传统食物的冲击，介绍新的项目。 以全球化和贸易自由化出现，世界各地多数闻名食物是可利用的在城市，多数缅甸人仍然爱护他们自己的食物，保证它的精华和独特遗骸的未改变。
就餐举止通常使用的桌在缅甸是圆的或许，并且低落和吃饭的客人必须坐地板或席子在饭食期间。 既使当桌在餐馆和高度主要使用的在都市家庭之中和是国际外形，它在桌应该是足够小的为了吃饭的客人能到达所有盘。 所有盘包括米同时服务而不是由路线追猎。 没有开胃菜或开胃小菜和没有酒或者精神服务在膳食。 您能期望的所有是饮用水、汁液或者一个杯子绿茶。
当一切服务时，他们喜欢的人们能开始吃，采取盘的小部分。 通常，缅甸人用他们的手指吃，但盘带有服务匙子是把柄与干净的左手。 汤在一个唯一碗通常供食为所有吃饭的客人和分享。
叉子和没有匙子，而是刀子，没有被答应和变得普遍。 让他们制定年长的人和客人优先权首先采取咖喱。 主人在客人的板材可能通过供食几咖喱创始饭食在证实以后他们是否会想要盘。
当信号更被要，意欲在有的吃饭的客人另一帮助米，应该留下一些未完成的米。 米和咖喱将一起被吃而不是分开地和汤可以被采取在间隔时间。 在膳食的结论，餐末甜食例如 laphet，果子或者棕榈糖也许与水、绿茶或者汁液一起供食。
汤和沙拉多数缅甸人认为汤膳食，可能，因为缅甸人通常不喝酒，甚至一杯的一个不可缺少的组分水在饭食，答应光滑吞下坚实食物。 好辣汤不仅促进用餐的过程，而且刺激吃饭的客人胃口。 有时，当汤不是可利用的在膳食时，并且盘是太干燥的，一个热的杯子绿茶改为供食。
有汤许多不同的样式。 有确切和平淡并且包含肉或鱼和某些菜的甜汤。 有也确切，但胡椒和辣的苦涩汤，通常去的用沙拉作为快餐组合。 一些汤是宁可酸和在罗望子树黏浆状物质或蕃茄的帮助下如此做。 他们主要包含菜减轻膳食的丰厚。 终于，有是浓和鲜美和通常飞溅的结束米作为潮湿器各种各样的种类的豆汤。
沙拉在缅甸传统食物是不同的对西部相对物。 缅甸沙拉是未加工，煮沸的或者被保存的菜、熟肉或者鱼，葱切片，罗望子树汁液、辣椒粉、鱼子酱、油煎的切细的大蒜在煮熟的油和被捣的干大虾的组合，周到地用手所有被混合。 由于成份品种，口味是美妙的，并且沙拉牌子一个开胃盘在饭食或可以唯一地担当快餐由一碗热，辣汤补全了。
快餐多数缅甸快餐由米或糯米、牛奶或者椰子制成被磨碎的细片和糖或者棕榈糖作为糖精。 缅甸人喜欢快餐或者早餐项目，作为快餐或和在下午茶时间。 虽然有一定数量的传统快餐，最普遍是 Mohinga 或米线服务用鱼小汤。
另一个闻名项目是 Ohnnoh Khauk Swe 或面条服务用浓椰子汤调味与鸡。Kyarsan Chet 或细面条在辣鸡汤是另一顿喜爱快餐。
并且普遍是 Khauk Swe Thoke 或面条沙拉、Ah Kyaw 或被分类的油炸物，Bein Mont 或米薄煎饼，Mont Sein Paung 或被蒸的米糕，Mont Lone Gyi 或米饺子与椰子装填，Kauk Nyin Paung 或蒸的糯米，和 Shwe Yin Aye 或椰子奶油色果汁牛奶冻。
主菜主菜在一顿典型的缅甸膳食可以被分类作为肉或鱼、菜或者沙拉和汤。 在肉或鱼类别，盘例如鸡，鸭子、猪肉、羊肉、鱼和大虾和蛋在水、油和其他香料烹调了。
但牛肉通常没有供食。 菜被切开并且被烹调以各种各样的方式，通常以一个小量的油和干大虾提高口味。 沙拉主要由未加工，煮熟的或被保存的菜制成或者有时肉、鱼或者大虾，加以一定数量的成份丰富味道。 有汤的四个主要类型： 甜汤，热和辣，酸和豆汤。
点心缅甸人在家总不食用点心在正常饭食期间，但是它是习惯的，当招待客人或给慈善宴餐时。 除各种各样的种类之外果子，最共同的沙漠是laphet或烂醉如泥的茶叶沙拉供食与烤芝麻籽和花生、油煎的豆和大蒜和一个小量的干大虾。 Shwe Kyi 或浓粗面粉，是另一个普遍的点心在宴餐和在非凡的场合供食。
Kyauk Kyaw 或海草果冻，主要以椰奶层数在上面，也是一片共同的沙漠。 Thagu 或 Thagu Byin，也许获取了它的名字从马来人起源，是西米或珍珠粉布丁变甜用棕榈糖和丰富用椰子。 终于，最谦逊缅甸传统点心是棕榈糖，在缅甸膳食提供的一个免费点心购物和唯一的点心普遍农村家庭非凡是在上部缅甸。
传统服务在传统服务，没有开胃菜或酒。 一顿典型的缅甸膳食在一个主要碗包括一块板材布满米，盘布满不同用咖哩粉调制，汤和绿色或煮沸的菜用鱼子酱。 一碗额外米为第二 helpings 也提供在桌。 盘同时服务而不是由路线追猎和在西部晚餐。 一块被折叠的餐巾是为抹嘴唇和手指在膳食以后，但不为保护的衣物。 叉子和匙子也许应要求提供或取得到。
吃饭的客人供食咖喱和米他们的板材。 他们可以请求一秒钟帮助或他们能自已服务，假如那里没有乘务员。 在完成之后膳食，点心包括新鲜水果和快餐供食物.
(
注: 来自缅甸网站翻译)
Here is the full English text from the original article "Myanmar Traditional Food"...
BACKGROUND HISTORY OF MYANMAR FOOD
Because Myanmar has diverse geographical features, favourable seasonal conditions and is naturally endowed with fertile soil and water resources, it boasts an abundant supply of food in a great variety all year around.
Myanmar people enjoy rice as their main food and it comprises about 75% of the diet. Rice is served with meat or fish, soup, salad and vegetables all cooked in their own ways, and some relishes to complement the meal.
During meals, all the dishes are laid out on the dining table and served together so that diners can make their own choices and combinations. Although the dishes are prepared in a variety of ways, the most common method is to cook meat or fish in oil, seasoned with pounded onion, garlic, ginger, turmeric, chili and spices, and simmer until all or most of the water evaporates. The essential and most popular condiment is a kind of relish made from preserved fish or prawn, served with chili powder.
Most traditional snacks, which are rich in variety and taste, are generally made with rice or glutinous rice.
MOHINGA, or rice noodle served with fish soup, is the favourite Myanmar dish mostly enjoyed at breakfast or on special occasions.
LAPPHET or pickled TEA LEAVES with a dash of oil and served with sesame seeds, fried garlic and roasted peanuts, is another popular snack typical of Myanmar.
TABLE MANNERS
The most commonly used tables in Myanmar are round and low and the diners have to sit on the floor or perhaps mat during meals.
Even when the table is of the international shape and height mostly used among urban families and in restaurants, it should be small enough for the diners to reach all the dishes on the table.
All dishes including rice are served simultaneously rather than course by course. There are no appetizers or hors d'oeuvre, and no wine or spirits served at the meal. All you can expect is drinking water, a juice or a cup of green tea.
When everything is served, people can start eating, taking small portions of dishes they like. Normally, Myanmar people eat with their fingers, but dishes are provided with serving spoons to be handles with the clean left hand. Soup is usually served in a single bowl for all the diners and is shared.
Forks and spoons, but not knives, are permitted and have become popular. The elderly and the guests are given priority by letting them take the curry first. Hosts can initiate meals by serving a spoonful of curry on guest’s plates after confirming if they would like the dish.
Diners intending on having another helping of rice, should leave some unfinished rice as a signal more is wanted. Rice and curry are to be eaten together rather than separately and soup can be taken at intervals. At the conclusion of the meal, desserts such as laphet, fruit or jaggery may be served along with water, green tea or juice.
SOUPS AND SALADS
Most Myanmar people regard soup as an indispensable component of a meal, possibly because Myanmar people do not normally drink wine, or even a glass of water at meals, to allow the smooth swallowing of solid food.
Good spicy soups not only facilitate the dining process but also stimulate the appetite of diners. Sometimes, when soup is not available at the meal and the dishes are too dry, a hot cup of green tea is served instead.
There are many different styles of soup. There are sweet broths that are clear and bland and contain meat or fish and certain vegetables. There are bitter soups that are also clear but peppery and spicy, usually to go with salads as a fast food combination. Some soups are rather sour and made so with the aid of tamarind pulp or tomato.
They mostly contain vegetables to lessen the richness of a meal. Finally, there are bean soups of various kinds that are thick and tasty and usually splashed over rice as a dampener.
Salads in Myanmar traditional food are different to western counterparts. Myanmar salads are a combination of raw, boiled or preserved vegetables, cooked meat or fish, slices of onion, tamarind juice, chili powder, fish sauce, fried shredded garlic in cooked oil, and pounded dried prawn, all mixed thoroughly by hand.
Because of the variety of ingredients, the taste is wonderful and salads can either make an appetizing dish at meals or can be served singly as fast food complemented by a bowl of hot, spicy soup.
SNACKS
Most Myanmar snacks are made of rice or glutinous rice, milk or grated shreds of coconut, and sugar or jaggery as sweeteners. Myanmar people are very fond of snacks either breakfast items, as fast food or as at tea-times.
Although there are a number of traditional snacks, the most popular is Mohinga or rice noodle served with fish gravy.
The other famous item is Ohnnoh Khauk Swe or noodle served with rich coconut soup flavoured with chicken. Kyarsan Chet or vermicelli in spicy chicken soup is another favourite snack.
Also popular are Khauk Swe Thoke or Noodle Salad, Ah Kyaw or assorted fries, Bein Mont or rice pancake, Mont Sein Paung or steamed rice cake, Mont Lone Gyi or rice dumpling with coconut filling, Kauk Nyin Paung or steamed glutinous rice, and Shwe Yin Aye or coconut cream sherbet.
MAIN DISHES
Main dishes in a typical Myanmar meal can be classified as meat or fish, vegetables or salads, and some kind of soup. In the meat or fish category, dishes such as chicken, duck, pork, mutton, fish and prawns, and eggs cooked in water, oil and other spices. But beef is usually not served.
Vegetables are cut and cooked in various ways, usually with a small amount of oil and dried prawn to enhance the taste. Salads are mostly made of raw, cooked or preserved vegetables, or sometimes meat, fish or prawn, added with a number of ingredients to enrich the flavour.
There are four main types of soups: sweet broth, hot and spicy, sour, and bean soup.
DESSERT
Myanmar people do not always have dessert during normal meals at home, but it is customary when entertaining a guest or giving a charity feast.
Apart from fruits of various kinds, the most common desert is laphet or pickled tea leaves salad served with roasted sesame seeds and peanuts, fried beans and garlic, and a small amount of dried prawn. Shwe Kyi or rich semolina, is another popular dessert served at feasts and on special occasions. Kyauk Kyaw or seaweed jelly, mostly with a coconut milk layer on top, is also a common desert.
Thagu or Thagu Byin, which may have acquired its name from the Malay origin, is sago or tapioca pudding sweetened with jaggery and enriched with coconut.
Finally, the humblest of Myanmar traditional desserts is jaggery, a complimentary dessert provided in Myanmar meal shops and the only dessert popular with rural families especially in Upper Myanmar.
A TRADITIONAL SERVING
In a traditional serving, there are no appetizers or wines. A typical Myanmar meal includes a plate filled with rice, dishes filled with different curries, soup in a main bowl, and green or boiled vegetables with fish sauce.
A bowl of extra rice for second helpings is also provided at the table. Dishes are served simultaneously rather than course by course as in western dinners.
A folded napkin is for wiping the lips and fingers after the meal but not for protecting clothing. A fork and spoon may be provided or available on request. Diners serve curry and rice onto their plates. They can ask for a second helping or they can self serve if there no attendants.
After the meal is finished, dessert including fresh fruits and snacks is served.
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