 | This articlerelies largely or entirely on asingle source. Relevant discussion may be found on thetalk page. Please helpimprove this article byintroducing citations to additional sources. Find sources: "Htamin jin" – news ·newspapers ·books ·scholar ·JSTOR(March 2021) |
 Htamin jin from an Inle restaurant | |
| Alternative names | ထမင်းချဉ် |
|---|---|
| Course | Breakfast, lunch |
| Place of origin | Myanmar |
| Region or state | Inle Lake, Shan State |
| Main ingredients | Fermented rice, fish, tomato, potato, garlic chives,garlic oil, crispy garlic garnish |
Htamin jin (Burmese:ထမင်းချဉ်,pronounced[tʰəmɪ́ɰ̃dʑɪ̀ɰ̃]; also spelthtamin gyin;lit. 'sour rice') is aBurmese dish offermentedrice.[1] It is the regional specialty and signature dish of theIntha people ofInle Lake in Shan State,Myanmar.
The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from theInle Lake, such asnga gyin), freshtomato paste, mashed boiledpotatoes andgarlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture.
Garlic chives roots,garlic oil and crispy garlic garnish are added as a final touch. Htamin jin is usually served with roastedchili flakes in oil.
| Salads | |
|---|---|
| Rice dishes | |
| Noodle dishes | |
| Other dishes | |
| Snacks |
|
| Drinks and beverages | |
| Seasonings and ingredients | |
| Miscellaneous | |
 | This article aboutBurmese cuisine is astub. You can help Wikipedia byadding missing information. |
