The cuisine of Burma has been influenced by the cuisines of China, India and Thailand. Burmese cuisine has retained unique preparation techniques and distinct flavours, and there are many regional variations of "standard" dishes. Seafood is a common ingredient in coastal cities such as Sittwe, Kyaukpyu, Mawlamyaing (formerly Moulmein), Mergui and Dawei, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. The country's diverse religious makeup also influences its cuisine, as Buddhists avoid beef and Muslims pork.. Beef is considered taboo by devout Buddhists because the cow is highly regarded. Pork is avoided by nat worshippers. Vegetarian dishes are also common, especially during the Buddhist Lent, a three-month Rains Retreat. During this time, only two meals (i.e breakfast and lunch) are consumed before midday to observe the fasting rules and abstainance from meat is observed by many devout Buddhists.

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