A FOOD TRADITION

Chin Cuisine

Chin cuisine is rooted in the western and northwestern highlands of Myanmar and varies among Chin communities, while sharing foodways with adjacent areas of India and Bangladesh. Rice, maize, millet, beans, pork, chicken, freshwater fish, fermented foods, bamboo shoots, mustard greens, and wild herbs are important. Highland preservation practices include drying, smoking, fermenting, and storing meat or vegetables for seasonal use; meals also feature boiled or lightly seasoned ingredients with pungent relishes. Examples include zawngtah, a fermented soybean and vegetable preparation; smoked or dried pork with greens; and bamboo-shoot soups or stews served alongside rice.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.