Burmese cuisine is characterised by extensive use of fish products such as fish sauce, ngapi (fermented seafood) and dried prawn. Mohinga is the traditional breakfast dish and is Myanmar's national dish. Seafood is a common ingredient in coastal cities, while meat and poultry are more commonly used in landlocked cities like Mandalay. Freshwater fish and shrimp have been incorporated into inland cooking as a primary source of protein and are used in a variety of ways, fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed. Burmese cuisine also includes a variety of salads (''a thoke''), centred on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, long bean, and lahpet (pickled tea leaves).