Drawing on techniques from neighboring countries such as India, Thailand, China, and Bangladesh, Myanmar’s cuisine is a mélange of influences that varies wildly from region to region. In the west, Rakhine State specializes in spicy curries while the food in Shan State is very similar to that of northern Thailand. Salads are a feature of Myanmar cuisine. Known as athouq, they include maji-yweq thouq, made with young tamarind leaves, and leq-p’eq, better known as tea-leaf salad. The best places to sample the delights of Myanmar cuisine are in tourist centers like Yangon and Inle Lake where upscale venues rub shoulders with more humble, but still desirable, options.