Burmese cuisine is unique, owing to the geographic location of Myanmar, Burmese cuisine has been influenced by China, India, and Thailand. The diversity of Myanmar’s cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Burmese cuisine also includes a variety of salads, centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, laphat (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods.