Culture of Bhutan chili peppers (similar to chili con queso), might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include: "jasha maru" (a chicken dish), "phaksha paa", "thukpa", "bathup", and fried rice. Dairy foods, particularly butter and cheese from yaks and cows, are also popular, and indeed almost all milk is turned into butter and cheese. Popular beverages include: butter tea, black tea, locally brewed "ara" (rice wine), and beer. Popular spices include: curry, cardamom, ginger, "thingay" (Sichuan pepper), garlic, turmeric, and caraway. When offered food, one says "meshu meshu", covering one's mouth
Golbaengi-muchim sliced cucumber), soaked and shredded "hwangtae-po" (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled "somyeon" (wheat noodles) to be mixed with the spicy salad is served together. Washed cucumbers and washed, blanched, and shelled moon snails are sliced into bite size pieces. This is then mixed with minced scallions, minced garlic, sesame oil, vinegar, sugar, salt, chili threads, and toasted sesame seeds. Golbaengi-muchim Golbaengi-muchim () or moon snail salad is a type of "muchim" (salad) made by