country. Food theories In traditional Burmese medicine, foods are divided into two classes: heating (, apu za) or cooling (, a-aye za), based on their effects on one's body system, similar to the Chinese classification of food. Examples of heating foods include chicken, bitter melon, durian, mango, chocolate, and ice cream. Examples of cooling foods include pork, eggplant, dairy products, cucumbers, and radish. The Burmese also hold several taboos and superstitions regarding consumption during various occasions in one's life, especially pregnancy. For instance, pregnant women are not supposed to eat chili, due to the belief that it causes children to have sparse scalp hairs. Cooking techniques Burmese dishes are not cooked with precise recipes. The use and portion of ingredients used may vary, but the precision of timing is of utmost importance. Burmese dishes may be stewed, boiled, fried, roasted, steamed, baked or grilled, or any combination of the said techniques. Burmese curries use only a handful of spices (in comparison to Indian ones) and use more fresh garlic and ginger. Regional and variant cuisines Broadly speaking, Burmese cuisine is divided between the culinary traditions of Upper Myanmar, which is inland and landlocked; and Lower Myanmar; which is surrounded by numerous rivers, river deltas, and the Andaman Sea. Variations between regional cuisines are largely driven by the availability of fresh ingredients. Myanmar's long coastline has provided an abundant source of fresh seafood, which is particularly associated with Rakhine cuisine. Southern Myanmar, particularly the area around Mawlamyaing, is known for its cuisine, as the Burmese proverb goes: "Mandalay for eloquence, Yangon for boasting, Mawlamyaing for food." Cuisine in Lower Myanmar, including Yangon and Mawlamyaing, makes extensive use of fish and seafood-based products like fish sauce and ngapi (fermented seafood). The cuisine in Upper Myanmar, including the Bamar heartland (Mandalay, Magway, and Sagaing Regions), Shan State, and Kachin States, tends to use more meat, poultry, pulses and beans. The level of spices and use of fresh herbs varies depending on the region; Kachin and Shan curries will often use more fresh herbs. Fusion Chettiar () cuisine, originating from Southern Indian cuisine, is also popular in cities. Dishes and ingredients Because a standardised system of romanisation for spoken Burmese does not exist, pronunciations of the following dishes in modern standard Burmese approximated using IPA are provided (see IPA/Burmese for details). Preserved foods Myanmar is one of very few countries where tea is not