Traditionally, Burmese eat their me

Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat.[1] Dishes are served simultaneously.[1] A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried freshwater fish or dried/salted fish dish, a curried meat or poultry dish instead, a light soup called hin gyo (ဟင္းခ်ိဳ), called chinyay hin (ခ်ဥ္ရည္ဟင္း) if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably a curried sauce of pickled fish (ngapi yayjo) in Lower Burma. Fritters such as gourd or onions in batter as well as fish or dried tofu crackers are extra.

Out of respect, the eldest diners are always served first before the rest join in; even when the elders are absent, the first morsel of rice from the pot is scooped and put aside as an act of respect to one's parents, a custom known as u cha (ဦးခ်, lit. first serve).[2]

The Burmese eat with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths.[2] Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, the usual liquid accompaniment is in the form of a light broth or consomme served from a communal bowl. Outside of the meal, the Burmese beverage of choice is light green tea, yay nway gyan (ေရေႏြးၾကမ္း).

ผลลัพธ์ (อังกฤษ) 2:

Traditionally, Burmese eat their meals from dishes on a low table, while sitting on a bamboo mat. [1] Dishes are served simultaneously. [1] A typical meal includes steamed rice as the main dish and accompanying dishes called hin, including a curried. freshwater fish or dried / salted fish dish, a curried meat or poultry dish instead, a light soup called hin gyo (ဟင္း ခ် ိဳ), called chinyay hin (ခ် ဥ ္ ရည္ ဟင္း) if sour, and fresh or boiled vegetables to go with a salty dish, almost invariably. Sauce of a curried pickled Fish (ngapi Yayjo) in Lower Burma. Fritters Gourd such as onions or in Batter Fish as well as Dried Tofu or crackers are extra. Out of respect, the eldest Diners are always served before the First Rest join in; even when the Elders are absent, the First Morsel of Rice from the Pot is scooped and Put aside as an Act of respect to one's parents, a Custom Known as u Cha (ဦး ခ်, Lit. First serve). [2] The Burmese Eat. with their right hand, forming the rice into a small ball with only the fingertips and mixing this with various morsels before popping it into their mouths. [2] Chopsticks and Chinese-style spoons are used for noodle dishes, although noodle salads are more likely. to be eaten with just a spoon. Knives and forks are used rarely in homes but will always be provided for guests and are available in restaurants and hotels. Drinks are not often served with the meal and, instead, the usual liquid accompaniment is in the. form of a light broth or consomme served from a communal bowl. Outside of the meal, the Burmese beverage of choice is light green tea, yay nway gyan (ေရေႏ ြ း ၾ ကမ္း).