Discover Northern Myanmar Food Through Yunnan Locals’ Experiences
In the western part of Yunnan Province, China, a popular joke circulates:
A police officer checks IDs on the street and asks a local: “Are you from China or Myanmar?” 
The local responds: “I’m from the Dai ethnic group.”
This highlights the unique connection between Northern Myanmar and Yunnan. The border divides ethnic groups that share the same language and culture.
So, what food are Yunnan locals served when they visit their relatives in Northern Myanmar?
The Shan Ethnic Group’s Hospitality
In Myanmar, the Dai people from Yunnan are called the Shan people. The largest concentration of Shan people is in Shan State, which borders Yunnan’s Baoshan, Lincang, and Dehong regions. Despite today’s political borders, Shan State was once known as the “Miao Xiang Kingdom.” This name evokes a deep historical connection to Buddhist kingdoms in Yunnan, like the Nanzhao and Dali Kingdoms.
When visiting relatives in Shan State, what dishes would one be treated to?
Shan Noodles (not actually noodles, but a kind of flat rice vermicelli) are a signature dish, served either in a soup or dry. It’s topped with a flavorful mix of minced pork, soy sauce, Sichuan pepper, and local spices. This is typically paired with peanuts, chili, pickled mustard, and pea shoots.
Another popular dish is Meeshay, which is similar to rice noodles but has a different texture. This dish is served with a rich mix of pork, pickled vegetables, chili, onions, and boiled eggs. The flavor of the rice noodles comes from the smoothness of the dish, with the toppings providing a burst of flavor.
The main course in Shan State, however, is nga t’min, which literally translates to “fish rice.” It’s made with sticky rice and mashed potatoes, seasoned with tomato paste, turmeric, and fried fish. It’s a hearty and satisfying meal, perfect for welcoming guests.
Another unique food from Shan State is Shan Tofu. Unlike tofu made from soybeans, this is made from chickpeas. The chickpea paste is set and fried until golden, then served with tamarind sauce or a spicy shrimp paste dip.
Kachin Ethnic Group’s Culinary Delights
The Kachin people, or Singpho in Myanmar, have a more complex history with Yunnan, especially in the Dehong region, home to the Jingpo ethnic group. Although the Kachin speak a distinct language, they share many cultural ties with the Jingpo people of China.
When Yunnan locals visit Kachin State, they experience a different atmosphere, influenced by strong Christian beliefs. This sets the region apart from the predominantly Buddhist Shan and Kachin States.
Kachin Rice Salad is one of the most famous dishes in this region. It’s made with cooked rice mixed with salty chicken floss, parsley, ginger, pandan leaves, peas, and carrots. This dish is similar to cold rice salads found in other parts of the world, but with unique ingredients and flavors.
Another dish with a familiar base but distinct taste is Kachin Eggplant Salad. It shares similarities with Yunnan’s mashed eggplant, but the Kachin version uses roasted eggplant combined with strong spices like cumin, fried shallots, and sour yogurt. This gives it a more pungent, aromatic flavor.
One of the Kachin people’s favorite cooking methods is banana leaf-wrapped fish, which resembles the Dai people’s style of cooking in Yunnan. The fish is steamed with herbs, tomatoes, and ferns, absorbing aromatic flavors.
Interestingly, due to the Kachin’s Christian influence, their food tends to be simpler, with less oil and salt, focusing on natural flavors. This makes it quite different from the bold, spicy dishes that Yunnanese people are used to.
Wa and Kokang: The Fusion of Cultures
The Wa and Kokang regions, two autonomous areas in Shan State, are known for their high degree of Chinese cultural influence, particularly from the Han Chinese ethnic group. These areas also have self-governance, allowing them to operate independently in some ways.
In Wa State, Moik is a staple dish. It’s a type of mixed rice with pumpkin, cured meat, greens, beans, and mushrooms, which are stir-fried together. This dish closely resembles traditional Chinese rice dishes, reflecting the region’s deep connection to Chinese culinary practices.
Wa State also has smoked beef salad, which is quite different from the cold salads seen in other regions. The beef is dried and shredded, then mixed with spices. This preparation is similar to beef jerky found in various parts of China.
In Kokang, the food is more closely tied to Chinese culinary traditions. Kokang Hotpot, a variant of Chinese hotpot, and Kokang Rice Tofu Salad, similar to dishes from Tengchong, are popular choices.
For those visiting from Yunnan, the familiarity of these dishes brings a sense of home, with flavors that evoke their shared heritage.
Conclusion: The Richness of Northern Myanmar Food
The border regions of Myanmar and China—particularly Shan, Kachin, Wa, and Kokang states—offer a rich blend of cultures and culinary traditions. From Shan State’s savory noodles to Kachin’s distinctive rice salads, and Wa State’s Chinese-influenced dishes, food is a powerful way of bridging the gap between these two neighboring countries.
Each ethnic group’s cuisine tells a story of historical connections, cultural exchanges, and the ongoing evolution of regional flavors. Whether it’s the bold spices of Kachin or the simple comfort of Wa dishes, every meal shared between these communities reflects the unique bonds that transcend borders.
