What technique, common in Burmese dishes like stir-fries, was efficiently adopted from Chinese culinary methods?
Answer
Stir-frying
Chinese influence is most readily recognized in Myanmar's adoption of specific cooking mechanics, particularly those involving high heat and quick preparation times. The text explicitly notes that techniques utilizing woks and high heat, such as stir-frying, were efficiently adopted by local cooks, becoming highly visible in the culinary landscape. This shared root contrasts with the traditional cuisines of nearby Thailand or Laos, where stir-frying might be less dominant, indicating that this quick-cooking methodology represents a clear channel of Chinese influence in Myanmar.
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