Burmese cuisine comes in two general varieties: coastal and inland. The cuisine in the coastal areas makes extensive use of fish and seafood-based products like fish sauce and ngapi (fish paste). The cuisine in inland regions tends to use more meat and poultry although modern inland cooking too has incorporated freshwater fish and shrimp as a source of protein in several ways: fresh, salted whole or filleted, salted and dried, made into a salty paste, or fermented sour and pressed.It also includes a variety of salads, 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, lahpet (pickled tea leaves), and ngapi. Mohinga is the traditional breakfast dish and is Burma's national dish.