Burmese cuisine includes dishes from various regions of the Southeast Asian country of Burma. Owing to the geographic location, Burmese cuisine has been influenced by China, India and Thailand. The diversity of cuisine has also been contributed to by the myriad of local ethnic minorities. Burmese cuisine is characterized by extensive use of fish products like fish sauce and ngapi (fermented seafood). Burmese cuisine also includes a variety of salads (a thoke), centered on one major ingredient, ranging from starches like rice, wheat and rice noodles, glass noodles and vermicelli, to potato, ginger, tomato, kaffir lime, lahpet (pickled tea leaves), and ngapi (fish paste). These salads have always been popular as fast foods in Burmese cities.