2025 Nyaungshwe Travel Guide: Must-see attractions, popular food, hotels, transportation routes (updated in May)

#timetotravel The second largest lake in Myanmar. The lake is surrounded by mountains on all sides offering a breathtaking natural view. The area is rich in animals and plant species and you can see some of the rarest species here. The lake is home to several ethnic tribes of Myanmar who follow well-preserved traditions and cultures. Inle Lake is one of the must-visit places in Myanmar. A visit will provide you with an opportunity to interact with locals and learn some of their traditional ways of planting, fishing, cooking and making handicrafts. The villagers are warm and friendly who are keen to to open up to tourists. You will feel their warmth when you interact with them. Explore Inle and discover nature as you have never seen before.

Getting There - 1hr drive from Inle region Attractions - vineyard, tasting local wine Food & Restaurants - winery serves with local and European foods If you’re a local wine seeker, Red Mountain Estate is the best place to taste fine Myanmar wine. It is a hug vineyard with grapes garden and restaurants. The wine factory is also within the compound of vineyard. A pleasant place with fresh air and amazing view on the top of the vineyard hill. #myanmar #Inle #vineyard

Nyaungshwe was once the capital of Shan state in Myanmar. This trip I spent three days exploring the city and boat trip to inle lake. I have to say I do love it here very much and it reminds me of the time in Europe when I visited Montenegro!! amazing 😍💕 People are super nice and easy accessible by bus. #myanmar #inlelake #citylife #beautifulsunsets#summervacation#hikingtrails

#springitinerary "Where Shan State's cool climate meets vibrant ethnic cultures" ✈️ GETTING THERE From Yangon: 1hr flight to Heho (150,000 kyat) + 1hr drive From Mandalay: 6hr scenic drive through mountains Best Transport: Shared pickup trucks (5,000 kyat/trip) within town 🌅 DAY 1: Cultural Immersion ☀️ MORNING 6:30 AM Taunggyi Viewpoint Sunrise Panoramic views over Shan Plateau (bring jacket - it's chilly!) Pro Tip: Visit during Nov Balloon Festival for hundreds of fire balloons 8:30 AM Breakfast at Sin Yaw Try Shan Noodles with peanut sauce 🛍️ MIDDAY 10:30 AM Taunggyi Market Hunt for Pa-O tribal textiles and Shan knives 1:00 PM Lunch at Golden Shan Must-order: Shan Tofu Salad with turmeric dressing 🌇 EVENING 4:00 PM Kakku Pagoda Complex (1hr drive) 2,500 stupas in perfect rows (10,000 kyat entry) 7:00 PM Night Market Sample Htamin Jin (fermented rice with fish) 🌿 DAY 2: Nature & Villages 🌄 MORNING 7:00 AM Pindaya Caves Day Trip 8,000+ Buddha images in limestone caverns 10:00 AM Inle Lake Excursion Stop at Red Mountain Estate Vineyard en route 🚣 AFTERNOON 12:30 PM Lunch at Viewpoint Restaurant Famous Inle Lake Fish Curry in tomato sauce 2:30 PM Pa-O Village Visit Learn traditional indigo dyeing techniques 🌙 EVENING 6:00 PM Sunset at Taunggyi Brewery Myanmar Beer with mountain views 💰 BUDGET (2D1N) Accommodation: $20-80 (cozy guesthouses to boutique hotels) Food: 15,000 kyat/day Activities: 20,000 kyat (entry fees + transport) 📸 MUST-CAPTURE: Balloon Festival spectacle (if visiting Nov) Kakku's endless stupa rows Pindaya Cave's golden Buddhas 🍽️ SHAN SPECIALTIES: Shan Khao Swè (coconut noodle soup) Htawbat (rice flour crepes) Sticky Rice with Sesame ⚠️ TRAVEL NOTES: Pack warm layers - nights drop to 10°C Best visited: Nov-Feb for clear skies Respect local tribes - ask before photographing "Taunggyi is Myanmar's cultural crossroads - where hill tribe traditions meet stunning highland landscapes!"

Some places just have a way of making you slow down and take it all in. Red Mountain Vineyard was exactly that for us. A perfect afternoon spent with friends, sipping wine, watching the sun melt into the hills, and just enjoying the moment. There’s something about good company, a cool breeze, and a glass of local wine that makes life feel a little lighter. We laughed, we talked about everything and nothing, and for a while, the world felt perfectly still. If you ever find yourself in Taunggyi, don’t miss this spot. And if you’ve been, tell me—what was your favorite part? #RedMountain #GoldenHour #GoodVibesOnly #TaunggyiDiaries

This museum was the mansion where Nyaung Shwe Sawbwa once resided. It was converted into a museum later on and opened to tourists. This building was built by Sawbwagyi Sir Sao-Maung in 1913. Multiple chambers can be found in this building, and they are all decorated with intricate sculptures and amazing ancient architecture. The museum contains items owned by the royal leaders of Shan State. You will find divans, royal attires, personal items and even rare photographs of all the Saw-Bwas displayed in this museum. #getgoing2025

#getgoing2025 Red Mountain Estate Vineyards and Winery, nestled in the hills overlooking Inle Lake, offers a unique experience in Myanmar. As one of the few wineries in the country, it provides stunning views of the surrounding landscape, including the lake and rolling hills. Visitors can enjoy wine tasting sessions featuring locally produced red, white, and rosé wines. The winery also has a restaurant serving food that pairs well with their wines. The combination of beautiful scenery, locally produced wine, and a relaxed atmosphere makes Red Mountain a popular destination for tourists visiting Inle Lake.

#getgoing2025 U Hla Lun's chapati shop, located by Wae Twin Lake at the entrance of Nyaung Shwe, has been around for over 35 years. Their traditional food preparation method is truly artistic. The aroma of wood fire and the chapati cooked on a hot, oiled griddle create a flavor that is perfect for breakfast. You can also get Smai Puri (စမိုင် ပူရီ) [a type of fried bread] and various kinds of mango chutney. If you're in Nyaung Shwe, don't forget to try it! Hashtags: #nyaungshwe #nyaungshwenote #ညောင်ရွှေမှတ်စု

#getgoing2025 ⌚⌚⌚⌚⌚⌚⌚ U Thaung Lwin is a passionate badminton player and has been a champion representing Nyaung Shwe Township three times. He has always been interested in repairing watches, radios, and TVs, but now he focuses primarily on watch repair. He has studied everything from the basics of mechanical watches to modern quartz watches. He values time and has spent decades appreciating it as a skilled watch repairman, giving life back to many watches that he loves. By giving life back to timepieces, he continues his journey into many tomorrows.

#getgoing2025 His name is U Kyaw Soe, a 65-year-old Intha traditional tattoo master. He and his brother inherited the Intha traditional tattooing art from their father, the master carpenter U Maung. In ancient times, tattoos created with this art were believed to be powerful weapons for self-protection. They were also a source of pride and a symbol of masculinity. Those who wanted tattoos for love magic (Pi Ya Say - ပီယဆေး) would have them done on astrologically auspicious days, following specific rituals. For physical strength, they would wait for a favorable astrological alignment before getting tattooed, according to the master. The full moon night of Tazaungmone (roughly October/November) is considered the most astrologically auspicious time. U Kyaw Soe has continued to preserve and practice his father's Intha traditional tattooing art for 47 years. Even foreigners from abroad come to admire and get tattoos from this Intha tattoo master in Myanmar. We proudly present this master craftsman. Master Kyaw Soe Kan Thar Ward (Block 5) Nyaung Shwe 09250862414 Hashtags: #NyaungshweNotes #tattoo #nyaungshwenote

#getgoing2025 The Ko Myo Shin (Lord of Nine Cities) Pearl Yin Nat (ပုလဲရင်နတ်) shrine at the entrance to Nyaung Shwe has been supported by donations starting from the Nyaung Shwe Sawbwas and continuing to this day, spanning four generations of donors. The Sawbwa appointed the shrine keeper (Ta Mein - တာမိန်း) U Nya (also known as Po Nya) to care for the shrine and offer prayers for the peace and prosperity of the city three times a year, at the beginning and end of Buddhist Lent. This worship has continued for over 217 years. The second generation, the family of Grandmother Myint, continues to worship and inherit this tradition to this day. The shrine keeper, Saya Ko Si Thu, also mentioned that during the Phaung Daw Oo Pagoda festival and when monks travel through Nyaung Shwe, offerings of Thazin flowers (သဇင်ပန်း) [orchids] are always made at the shrine. Every Tazaungmone month (roughly October/November), a three-day Nat Kana Pwe (နတ်ကနားပွဲ) [spirit propitiation festival] is held. There's a superstition in Shan State that it's unlucky to travel in groups of nine. Therefore, if a group of nine people is traveling, they pick up a small stone and call it "Maung Kyauk Khae" (မောင်ကျောက်ခဲ) [Brother Stone] to avoid the bad luck. Drivers honk their horns and pay respects when passing spirit shrines at the entrances of towns and villages, offering cigarettes, betel nut, and candles. When people buy or sell cars, motorcycles, or other goods, they also show respect at the Ko Myo Shin shrine and offer aung thabyay (အောင်သပြေ) [victory laurel branches]. When Shin Pyu ceremonies (novitiation ceremonies) are held, the novice monks are also presented to the Ko Myo Shin. No matter how times change, these beliefs and practices endure. Hashtags: #NyaungshweNotes #nyaungshwenote

#getgoing2025 The reddish, neatly wrapped pickled pork inside fragrant banana leaves, the tender pork fat that melts in your mouth—Nyaung Shwe pickled pork is so delicious that everyone who tries it remembers it and wants to eat it again. It's amazing when eaten with garlic oil, chili oil, fragrant fried garlic, ju phu (ဂျူးဖူး) [a type of local vegetable], ju myit (ဂျူးမြစ်) [another local vegetable root], raw garlic, crispy fried pork skin, and fried rice. A sip of hot tea afterward makes it even better. Ko Nyi Htwe's pickled pork shop in Nan Pan ward has been operating for over 15 years. He uses a balanced mix of Naung Mon rice (Shan rice) and Shwe At rice for preparation. Fresh pork blood, a small amount of saltpeter, and other seasonings are added, along with finely chopped pork belly. This meticulous preparation and flavor blending make it incredibly delicious. He uses only locally sourced banana leaves (Pyi Ngaphyaw Ywet - ပြည်ငှက်ပျောရွက်) for wrapping. When preparing the pickled pork, he pays close attention to the weather, especially when mixing the rice. In the summer, he waits for cooler temperatures before mixing. There are many famous pickled pork shops in Nyaung Shwe. They are so popular that they often sell out by 9 AM. If you want to try it, go early! Ko Nyi Htwe Pickled Pork Shop Address: Nan Pan Ward, Block 4 Near the irrigation canal 09262343435 Hashtags: #NyaungshweNotes #nyaungshwenote

#getgoing2025 This is a story about a historic house built on the same day, just one hour apart from the groundbreaking of the Nyaung Shwe Haw (palace), on the 14th waxing day of Tabaung 1270 BE (Burmese Era) (March 20, 1913), making it 107 years old. The house, located in the ministers' ward, belonged to U Bo Hlaing, the minister, and his wife Daw Nan Sar. It is well-known as a beautiful and stately "Bo Ein" (ဘိုအိမ်) [colonial-style house]. Built by Intha people using various types of wood, it showcases remarkable architecture based on Myanmar design principles. In those days, before electricity was available, the design prioritized natural light. It is said that there were only five wards in Nyaung Shwe at that time. The current Mine Li stream was originally dug as the moat for the Nyaung Shwe Haw. The areas outside the moat were rice fields. It shows how grand the Nyaung Shwe Sawbwas' influence was. Even today, Nyaung Shwe remains a prosperous city with impressive religious buildings. The daughters of U Bo Hlaing and Daw Nan Sar—Daw Hla Khin from Tha Si Ward, Nyaung Shwe; Daw Hla Htay (retired State Education Officer); and Daw Than Htay (retired Chief Administrative Officer)—donated photos of the Nyaung Shwe Sawbwa Sir Sao Maung, photos of the Mawkmai Sawbwa Sao Khun Hlaing and Mahadevi Khin Khin Kyi, and items worn by Mahadevi Khin Khin Kyi, including a beaded longyi (Burmese skirt) and a fur shawl, to the Nyaung Shwe Cultural Museum at 11:00 AM on January 6th. Furthermore, with great generosity, the sisters have bequeathed the house and its grounds to the Shan State Sar Pyan Pwe (religious examination) and the Township Sangha Nayaka (monk council) to be used as needed for the long-term benefit of Buddhism. This post documents this historically significant house now part of the Buddhist heritage. Hashtags: #NyaungshweNotes #nyaungshwenote

#getgoing2025 Pan Pe Kyaw thar(ပန်းပဲကျော်သား) Pan Pe Kway (ပန်းပဲကြွေ) [Mr. Kyaw's son, the blacksmith] represents the third generation of blacksmiths in his family. He inherited the blacksmithing trade from his parents and is very proud and appreciative of his skills. His workshop, located in Nyaung Shwe, is often visited and documented by foreigners. He has five children and has passed on the blacksmithing skills to two of his sons. Blacksmithing (Pan Pe Pannya - ပန်းပဲပညာ), one of the ten traditional Myanmar arts and crafts (Pan Sel Myo - ပန်းဆယ်မျိုး), involves heating iron and other metals until they are red-hot and malleable, then shaping and hammering them into desired forms. Blacksmithing has played an important role throughout Myanmar's history. It is known to have flourished since the Tagaung era. It was the craft of producing swords, spears, and other weapons for Myanmar kings, generals, and soldiers. Today, blacksmiths produce various items, including scissors, shovels, hammers, tongs, pickaxes, household knives, farming knives, axes, construction tools, and agricultural tools like hoes, pointed hoes, and flat hoes. They also produce various types and sizes of knives and axes ordered by shops and create custom-made tools for various industries. It is an essential traditional craft. They collect scrap metal from old goods shops, weigh it, and then recycle it into high-quality, useful handcrafted items. It's a form of recycling. They also constantly repair and sell various metal tools for seasonal work. When visitors come to Inle, they often buy a good Shan knife as a souvenir. The text expresses hope that these local traditional crafts will be developed and promoted in line with modern times, so that local craftspeople and producers can be supported and future generations can inherit these valuable Myanmar handicrafts with pride. The post proudly presents photographic documentation of this tradition. Hashtags: #NyaungshweNotes #nyaungshwenote

#getgoing2025 U Win Maung's Tofu Kyaw shop, which started selling in 1996, has been around for over 25 years. It is also widely known as Kyone Hteik Tofu Kyaw (ကျုံးထိပ် တိုဖူးကြော်) [Tofu Kyaw by the moat]. The crispy fried tofu, eaten with cabbage and pickled beans, is absolutely delicious. In addition to Tofu Kyaw and Tofu Thoke (တိုဖူးသုပ်) [tofu salad], they also offer Kyet Thun Hin Htoke (ကြက်သွန်ဟင်းထုပ်) [onion curry wrapped in banana leaf] and Ngaphyaw Phu Hin Htoke (ငှက်ပျော်ဖူး ဟင်းထုပ်) [banana flower curry wrapped in banana leaf]. The sight of them frying the tofu in a large wok over a wood fire is very appealing. Located near the Nyaung Shwe Mine Thauk intersection, the shop is always bustling with customers. When you're in Nyaung Shwe, don't forget to try the incredibly delicious U Win Maung's Tofu Kyaw! Hashtags: #NyaungshweNotes #nyaungshwenote

#getgoing2025 If you've ever been to Nyaung Shwe, you'll probably remember U Hla Paw's Khauk Swe (ခေါက်ဆွဲ) [noodles] restaurant. The taste is so memorable that it stays with you for a lifetime. Their Si Chet Khauk Swe, made with homemade noodles, is extremely famous. This family-run restaurant has been maintained for four generations, starting with U Kyu and Daw Kyawt, and now run by their daughter Daw Kyin Kyi and her husband U Hla Paw. In U Kyu's time, they primarily sold Pauksi (ပေါက်စီ) [steamed buns] and Si Chet Khauk Swe. Today, U Hla Paw's restaurant offers a variety of delicious dishes, including: Si Chet (ဆီချက်) [garlic oil noodles] (Kya Nyo Si Chet - ကြာညို ဆီချက် [dark soy sauce garlic oil noodles] / Chin Sat Si Chet - ချဥ်စပ်ဆီချက် [spicy garlic oil noodles]) A Tharr Kin Chet/Thoke (အသားကင်ချက်/သုပ်) [grilled meat dishes/salads] A Khauk Kin Chet/Thoke (အခေါက်ကင်ချက် / သုပ်) [grilled noodles dishes/salads] Hpet Htoke Kyaw (ဖက်ထုပ်ကြော်) [fried dumplings] Hpet Htoke Pyote (ဖတ်ထုပ်ပြုတ်) [boiled dumplings] Wet Si Hpet Kyaw (ဝက်ဆီဖက်ကြော်) [pork fat fried dumplings] They also offer a wide variety of other Chinese-style dishes. If you visit Nyaung Shwe, be sure to try their flavorful food.

#getgoing2025 In the "new normal," people are striving to live and survive in various ways. Nyaung Shwe's five-day market cycle is also part of this adaptation. Market days in Southern Shan State are famous for their vibrant atmosphere. Whether in rural or urban areas, these traditional market days are bustling with activity, as people buy and sell a colorful array of fresh produce, meats, and fish from their homes and farms. These market days offer unique foods and experiences not found on regular days. They are also a place where you can see many people from various ethnic groups in the region, including Danu, Palaung, Pa-O, and Intha. Because of this cultural diversity, tourists cherish these market days, enjoying exploring and documenting them. Just thinking about it brings back fond memories. Due to COVID-19 restrictions, large market halls remain closed. However, the traditional market days are continuing, albeit with caution and concern. Even amidst regulations, the cycle of buying and selling continues—essential for everyone to secure their daily sustenance. While taking precautions against the pandemic, it's necessary to go to the market. So, please wear a mask, wash your hands when you get home, and remember that it's always better to be safe than sorry. Let's protect ourselves and others from transmission. Hashtag: #NyaungshweNotes

#getgoing2025 💫As a local, I recommend a visit to the five-day market during your stay in Nyaung Shwe. 🔶Nyaung Shwe Market before Covid-19 pandemic, you could find grocery stores, vegetables vendors, basic need shops, clothes, shoes and etc. The market used to open from 6 am to 5 pm. (it is closed on full moon and new moon days) 🔶 Nyaung Shwe Market at the moment, only basic needs, clothes and shoes shops are open. The Mingalar Market opens from 6 am to 5 pm. (it is closed on full moon and new moon days) Vegetables and meat vendors have been relocated to the Kyauk Taing Market (former night market) and opens from 6am to 10am. Also you can find some vendors outside of the Mingalar market from 10 am to 5 pm. 🥑🍊🍌🥕🍓🥒🌽🌶🥗 Local products like vegetables, fruits, dried tea leaves, beans and a huge variety of local traditional food are sold in the market. 🤩When you visit Nyaung Shwe Market, don't forget to try our traditional food. 💢💢 Is recommended wear masks during the whole time💢💢 📍📍 Nampan, Samkar and Pindaya also have 5-day market on the same day as in Nyaung Shwe and we recommend you to visit each one of them! #FiveDayMarket #localmarket #NyaungShweMarketDay #GOtoINLE #VisitInle #travelINLE #Myanmartrip #Myanmar #InleLake #Destinations #tourism #vacation #holiday #shoplocal

#getgoing2025 Our night market is back and bustling again! A great place for an evening stroll, relaxation, and dining... You can find Shan food as well as Kayah food. #NyaungShwe #NightMarket #visitNyaungShwe #visitInle #SouthernShanState #Myanmar #InleApexHotel #hotelsinNyaungShwe #NyaungShweHotel #NightMarket #NyaungShwe #SouthernShanState

#getgoing2025 "35 Years of Crispy Tradition: Nyaung Shwe's Nmhat Thu" For over 35 years, Ma Pyone, the daughter of U Ni Ngay, has been crafting the beloved Nmhat Thu snack in Nyaung Shwe. This crispy rice snack, a staple in many Shan State households, is the perfect accompaniment to various dips and salads. Whether enjoyed with a cup of tea or as a midday snack, Nmhat Thu offers a satisfying crunch and a unique flavor. To make Nmhat Thu, high-quality Hseh Ho rice is soaked for three hours to ensure it's soft and pliable. The soaked rice is then ground and mixed with a small amount of salt. Sesame seeds are added to the mixture before it's rolled out into thin sheets and left to dry. The dried sheets are then cut into smaller pieces and fried until crispy. These crispy rice treats are a testament to the rich culinary heritage of Nyaung Shwe. They're not only delicious but also a symbol of the region's agricultural traditions. Supporting small, family-owned businesses like Ma Pyone's helps preserve these time-honored traditions and ensures that future generations can enjoy these unique flavors. Let's celebrate the hard work and dedication of artisans like Ma Pyone who keep our cultural heritage alive.

#getgoing2025 Winter in Nyaung Shwe offers a unique charm, distinct from the bustling tourist season. The cooler temperatures bring a refreshing crispness to the air, making it ideal for exploring the picturesque Inle Lake. The mist that often shrouds the mountains adds an ethereal quality to the landscape, creating stunning photo opportunities. While some businesses may have reduced hours, the tranquility of the off-season allows for a more intimate and authentic experience of this enchanting region.

#getgoing2025 "Nyaung Shwe's Pioneering Comb snacks Shop" Located in the Thazi Quarter of Nyaung Shwe, U Myat Pwint Thee and Daw Ae Hla’s son, U Hla Maung (also known as Ko Nyein), started this mohinga shop over 70 years ago. Back then, a piece of Mont Kaung Phee(fried Comb) cost just 60 pyas near the Taunggyi-Nyaung Shwe bus station and the boat dock. It was a favorite among locals, especially those who grew up in the area. The snack was made using a simple recipe involving ground rice, a bit of rice flour, water, and salt. The key was getting the right balance of ingredients to ensure it had the perfect texture. The rice mixture was cooked and shaped into balls, which were then boiled until cooked through. The boiled balls were then flattened into discs, and small holes were made in the center to stuff with onions and potatoes. After frying, these snacks were ready to be served. A bowl of crispy comb snacks was traditionally enjoyed with a squeeze of lime and a sprinkle of chili powder. It was a versatile dish that could be eaten for breakfast, lunch, or dinner, and was often paired with fried rice or steamed sticky rice. This family-owned business has become a beloved institution in Nyaung Shwe, providing generations of locals and visitors with a taste of authentic Burmese cuisine. #NyaungShweNotes #inle

#getgoing2025 **Sein Fe: A Sweet Tradition from Nyaung Shwe** For over 40 years, the Sein Fe (or Shwegyin) dessert has been a beloved treat in Nyaung Shwe. This sweet, sticky rice pudding is a staple at local festivals and celebrations. **A Family Legacy** The tradition of making Sein Fe began with U Tin and Daw Lay, who started selling their delicious treats from a bicycle in 1976. Today, the tradition continues with their granddaughter, Daw Nhong Yee, and her husband, U Nyein Win. **A Labor of Love** Making Sein Fe is a time-consuming process. High-quality sticky rice is cooked with coconut milk, sugar, and a touch of salt. The mixture is then slowly cooked over low heat until it reaches a thick, creamy consistency. **A Taste of Shan Culture** Sein Fe is a quintessential Shan dessert, often served during special occasions and festivals. It's a symbol of hospitality and is enjoyed by people of all ages. **Ingredients:** * Sticky rice * Coconut milk * Sugar * Salt **Why you'll love it:** * Sweet and creamy texture * Perfect for any occasion * A taste of Shan culture **Where to find it:** You can find Sein Fe at local markets and shops in Nyaung Shwe. It's also a popular choice for special occasions like weddings and birthdays. **A sweet treat for any occasion** Whether you're a local or a visitor, be sure to try Sein Fe. It's a delicious and satisfying way to experience the flavors of Shan cuisine. *#NyaungShweNotes* #ShanCuisine #SweetTreats #BurmeseFood

#getgoing2025 A Deep-Fried Delight: Nyaung Shwe's Kin Paung Kyaw Have you ever heard of Kin Paung Kyo? This deep-fried delicacy is a must-try for anyone visiting Nyaung Shwe. It's a simple yet flavorful snack made with a mixture of rice flour, onions, and spices. **A Family Tradition** The recipe for Kin Paung Kyo has been passed down through generations in Nyaung Shwe. Local families, like the Maung and Ngwe Myat family, have been making this snack for over 60 years. **The Secret to its Deliciousness** What makes Kin Paung Kyo so special? The key lies in the quality of the ingredients and the cooking technique. The traditional method involves using freshly ground rice flour and a special variety of onion called Shan onion. This combination results in a crispy and flavorful snack that is beloved by locals and tourists alike. **A Taste of History** In the past, Kin Paung Kyo was often served with pickled tea leaves or other traditional accompaniments. Today, it's enjoyed as a standalone snack or as part of a larger meal. **How to Make Kin Paung Kyo** 1. **Prepare the batter:** Combine rice flour, water, salt, and spices. 2. **Add the onions:** Chop the onions into small pieces and add them to the batter. 3. **Deep fry:** Heat oil in a deep fryer or large pot and carefully drop spoonfuls of the batter into the hot oil. Fry until golden brown and crispy. **Best enjoyed with:** * Pickled tea leaves * Chili sauce * A cup of tea or coffee **A Must-Try for Food Lovers** If you're visiting Nyaung Shwe, be sure to try Kin Paung Kyo. This delicious snack is a true taste of Shan cuisine. *#NyaungShweNotes* #BurmeseFood #StreetFood #FoodLover

#getgoing2025 **The Healing Power of Pline Pwin: A Shan Culinary Tradition** "Sourness removes impurities, and the flower adds fragrance." This Shan proverb perfectly encapsulates the essence of Pline Pwin, a traditional soup made from pine flowers. In the heart of Nyaung Shwe, this dish is more than just food; it's a cultural heritage, a symbol of health, and a testament to the ingenuity of the Shan people. **A Seasonal Delicacy** Pline, or pine flowers, bloom only once a year, making this soup a truly seasonal treat. These vibrant yellow blossoms are carefully harvested from the wild and are rich in antioxidants and other beneficial nutrients. **Health Benefits** Pline Pwin is believed to have numerous health benefits, including aiding digestion and promoting overall well-being. It's particularly valued for its ability to cleanse the intestines. **A Recipe for Wellness** To prepare Pline Pwin, the pine flowers are meticulously cleaned and cooked in a flavorful broth made with fish sauce, garlic, ginger, and various vegetables. The addition of pork or other meats enhances the richness of the soup. **Key Ingredients:** * Pline flowers * Fish sauce * Garlic * Ginger * Vegetables (such as eggplant, tomatoes, and tamarind) * Meat (optional) **Cooking Tips:** * To remove the bitterness of the pine flowers, soak them in salted water before cooking. * The soup should be cooked until the vegetables are tender and the flavors have melded together. * For an extra kick, add a squeeze of lime juice before serving. **A Taste of Shan Tradition** Pline Pwin is more than just a dish; it's a celebration of Shan culinary heritage. Sharing this soup with loved ones is a cherished tradition, bringing people together and fostering a sense of community. So, the next time you find yourself in Nyaung Shwe, be sure to try this unique and flavorful soup. Your taste buds and your body will thank you. *#NyaungShweNotes* #ShanCuisine #HealthyEating #TraditionalFood

#getgoing2025 "Unique, Temperature-Regulating Reed Mats from Nyaung Shwe" For nearly 80 years, the U Aung Maung and Daw Ae Nyein family from Kanoo Village, Nyaung Shwe Township, has been crafting exceptional reed mats. These mats are woven from locally sourced reed plants found naturally in the waters surrounding Inle Lake. After harvesting, the reeds are dried in the sun for three days before being woven into mats. What makes these mats truly special is their ability to regulate body temperature, making them ideal for those with conditions like rheumatism or arthritis. Many people with chronic illnesses order custom-made mats to use as mattresses. By supporting these handmade reed mats, you're not only acquiring a unique and functional piece of furniture but also empowering the local women who create them. Let's celebrate the craftsmanship and tradition behind these locally-made products. #NyaungShweNotes #WomenEmpowerment #HandmadeCrafts

#getgoing2025 Nyaung Shwe's Sticky Delight: A Taste of Tradition Experience the unique flavor of Nyaung Shwe Mont Lone, a traditional Burmese snack that's as sticky as it is delicious. Made from freshly harvested rice and sweet cane syrup, this treat is only available during the Thadingyut festival. Each bite is a journey through time, connecting you to the rich cultural heritage of the Nyaung Shwe region. Locals believe that offering these sweet treats during the festival brings blessings and prosperity. If you find yourself in Nyaung Shwe during Thadingyut, be sure to savor this seasonal delicacy. It's the perfect way to experience the heart and soul of Burmese cuisine."

#SoutheastAsiaTravel #Myanmar Did you know that there is local wine in Myanmar?! I recommend you to visit when you go to Nyaungshwe! 📍Atmosphere: Great view! 📍Key Point: It may not be the best wine, but you can enjoy wine with a great view at a low price. 📍Average price per person: $1.5 (wine tasting) 📍Address: Shwe laphone Village, Nyaungshwe, Myanmar