Htamin jin · Burmese · Main Course
Htamin jin
Born in Myanmar
“Fermented rice kneaded with lake fish, potatoes, and three kinds of garlic—the Intha way.”
0 people have eaten this dish and left their thoughts across 5 platforms
9 in 10 mention very rich texture first
6 in 10 say it's worth it for the regional specialty
5 in 10 would come back the same week
Synthesised from Google · TripAdvisor · Reddit · Yelp · 1 food blog · Updated August 2026
The story the reviews tell
Htamin jin is a fermented rice dish that belongs entirely to the Intha people of Inle Lake—it's their signature, their place on a plate. Rice (fresh or aged) gets kneaded with lake fish, tomato paste, boiled potato, and garlic into something dense and creamy, then finished with garlic chives, garlic oil, and crispy garlic bits. It arrives with roasted chili flakes in oil, ready to push back against all that richness.
What makes this version distinct
Htamin jin (Burmese: ထမင်းချဉ်, pronounced [tʰəmɪ́ɰ̃ dʑɪ̀ɰ̃]; also spelt htamin gyin; lit. 'sour rice') is a Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar. The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture. Garlic chives roots, garlic oil and crispy garlic garnish are added as a final touch. Htamin jin is usually served with roasted chili flakes in oil.
Signature elements
What people love
- very rich texture
- regional specialty
- uses fresh local ingredients from Inle Lake
Know before you go
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