Eating and drinking in Cambodia

 Many of the dishes served in Cambodia are adaptations of dishes from other Asian nations, particularly China, from which the Khmer cuisine draws heavily. Although it is often delicately flavored with herbs like coriander and lemongrass, Cambodian food is not particularly spicy.

Traditionally, food is prepared over a charcoal stove in a single pot or wok; Even though gas stoves are becoming more common in cities, many people prefer the smoky flavor of food cooked over charcoal. Many dishes are fried in palm oil and are served without being drained; as a result, they can be quite greasy; It's important to know that the pan is rarely washed out between cooking meat and vegetable dishes if you're a vegetarian.

As in numerous nations where rice is the staple food, the most well-known method for alluding to eating in Cambodia is nyam bai, in a real sense "eat rice".

Where to eat in Cambodia

The least expensive food in Cambodia (around $0.50-1.50) is accessible from road vendors, who handle the roads with their pushcarts or bushels hanging from a shoulder post stacked up with contributions going from seared noodles and rolls, which you can appreciate from just $0.50, through to new products of the soil cream. There are stalls selling a wide range of dishes and desserts at prices only slightly higher than those charged by street hawkers at the country's markets, which are open day and night (though frequently in separate locations). You can order from any stall in the market, regardless of where you are seated, since each stall typically offers its own specialty. When you're done, pay the closest stall for the whole thing, and they'll split the money between themselves.

Around markets and transportation hubs, you'll find a plethora of inexpensive restaurants and noodles shops. For breakfast, noodle shops (haang geautieuv) open at 5.30 a.m. and serve a variety of noodle soups, dumplings, and rice porridge in larger establishments. They transform into coffee shops by 9 and 10 a.m., serving hot and cold coffee, tea, soft drinks, and fresh coconuts until 4 or 5 p.m. or so.

Modest cafés (haang bai) are conspicuous by a line of pots set out on a table out front, containing the day's food - not at all like Cambodian home cooking. Lift the lids and look inside to see what's inside; A plate of rice and the dishes you selected will be presented to you separately. The prices of these establishments' meals, which range from $1.50 to $1.50 per serving and include rice and iced tea from a jug that is always replenished at the table, are comparable to those of market stalls.

Pizzas, pasta, burgers, salads, sandwiches, and basic grilled meat and fish dishes are just some of the common international fare offered by tourist restaurants across the nation, all of which are executed with varying degrees of authenticity and success. In addition, Siem Reap and Phnom Penh offer a respectable selection of more opulent eateries that focus on leading international cuisines like French, Italian, Indian, Thai, and Japanese. On the other end of the spectrum, eating options can be quite limited in rural areas and smaller towns, and in the evenings, you might only be able to find a bowl of instant noodles.

Khmers will more often than not eat right on time by Western norms. You won't find any establishments open after 9 p.m., and some even close earlier, especially in the provinces.

In most cases, you don't need to make a reservation, even if you want to eat at a high-priced restaurant. However, we've included phone numbers throughout the Guide so that you can call ahead during busy times for popular spots.

What to Eat in Cambodia: Many Cambodian dishes are stir-fried in a wok to order and are based on Chinese versions. It is possible to order almost any combination of the following: Stir-frying the legs of chicken, pork, or frogs with ginger, spring onions, and garlic is an option. chicken or prawns topped with basil leaves. Rice or noodles could themselves at any point be pan-seared with slashed pork, meat, crab or vegetables, with an egg mixed in or broiled and served on top. There are also stir-fried sweet-and-sour dishes that are typically made with fish or pork, but you can ask for a vegetarian version. The flavors include pineapple, onion, and either green or red tomatoes.

Stews and curries are frequently available at cheap restaurants and market stalls. Most Cambodian stews use a light stock (usually made of beef or fish) and bitter gourd or field melon to add flavor; They frequently include eggs that have been hard-boiled. Beef curries typically have only a moderate amount of spice and are typically quite dry.

From roadside stalls to restaurants, you can get smoked, charcoal-grilled fish and chicken: A green mango, chilli, garlic, and fish sauce dip is served with fish; chicken with salad decorate and a sweet stew sauce.

There are two kinds of soup in Khmer cuisine: somlar, newly ready to arrange and cooked rapidly, and sop, in light of a stock that has been stewing for some time. Somlar jerooet, a clear soup made from chicken or fish and cooked with coconut, lemongrass, and chives, is one of the most common soups on restaurant menus.


For breakfast, Cambodians frequently eat rice with either seared chicken or broiled pork, presented with cut cucumber and cured vegetables, and a side bowl of clear soup. Geautieuv sop, rice noodles in a clear broth with chicken, pork, or beef pieces, is also popular in the morning. you could wish to decline different fixings, to be specific cut up digestion tracts or gizzard and a piece of coagulated blood, which the Khmers guzzle with relish, as it's said to make serious areas of strength for you. On the side, there will be a dish of bean sprouts and a slice of lime that you can add to your liking.

Western breakfasts can be found in guesthouses, hotels, cafes, and restaurants that cater to tourists and expats in tourist areas. First thing in the morning, it's usually hard to find anything other than Khmer food in the provinces.

Snacks The variety of snacks available in Cambodia varies depending on the time of day. Had with breakfast or as a midday nibble, accessible from road merchants and at eateries, noam bpaow are steamed dumplings, starting from Chinese cooking, produced using white batter loaded up with a blend of minced pork, turnip, egg and chives. A second, less common variety is smaller, sweeter, and has a green mung-bean paste inside.

Street hawkers sell crusty baguettes filled with your choice of pâté or sardines and pickled vegetables for around 2000 riel in the afternoon and evening.

Bany chaev are flavorful wok-broiled flapjacks generally accessible at market slows down; They are made of chives-flecked rice flour and turmeric-colored to a vivid yellow. They are eaten by wrapping pieces of the pancake in a lettuce leaf and dipping them in a fish sauce that has been mixed with garlic, lemon, and crushed peanuts. Inside are fried minced pork, onion, prawns, and bean sprouts.

Steamed or grilled eggs are extremely popular and can be found everywhere. Street hawkers, night markets, and transportation stops are the most common places to find them, and you can often choose from a variety of eggs, including bite-sized quails' eggs. The dark "thousand-year eggs" that you see at business sectors and food slows down are duck eggs that have been put away in containers of salt until the shells become dark; By that point, both the whites and the yolks have turned into a jelly-like substance that resembles soft-boiled eggs in texture. They are served with rice or borbor, and for every spoonful of rice, a soupçon of egg is consumed.

Pong dteer gowne, literally "ducks' eggs with duckling," is a dish that is frequently served with beer or found at night markets. It is true that it contains an unhatched duckling that has been boiled, served with herbs, and a sauce made of salt, pepper, and lemon juice. It isn't too bad if you don't pay too much attention to what you eat.

Bananas that have been cooked and seasoned with salt and grilled over charcoal braziers or wok-fried in a batter with sesame seeds are also popular snacks that taste best when they are piping hot. Both are accessible in the business sectors, as are noam ensaum jayk, sweet tacky rice packages in various shapes, like pyramids or rolls, containing a piece of banana and enclosed by banana leaves.

Among the more strange tidbits is the much-valued grolan, bamboo tubes containing a tasty blend of tacky rice, coconut milk and dark beans, cooked over charcoal and sold packaged together by peddlers (ordinarily in the regions). The woody external layer of the bamboo is eliminated subsequent to cooking, leaving a meager shell that you strip down to get at the items. Chook, the green, cone-shaped seeds of the lotus flower, are sold in bundles of three or five heads during the season; to eat, pop the seeds out from the green rubbery pod, strip off their external skins and consume the inner parts, which taste a piece like nursery peas.

Accompaniments Without a variety of accompaniments, no Cambodian meal is complete. Prohok, a salted, fermented fish paste that looks like pink pâté and tastes like anchovies, is one of these most prized items. On a plate, a dollop is accompanied by raw vegetables, gee, and edible flowers; It is consumed either by adding a small amount to the vegetables that go with it or by eating it with rice. Prohok is always available at market stalls and in Cambodian homes, but it rarely appears on the menus of posh restaurants.

Despite being less pungent than prohok, fish sauce still has a strong smell. It is made from both salt- and freshwater fish that are layered with salt in large vats and used as a dip with all kinds of food; The juice is extracted from the bottom of the fish and bottled as it ferments.

Different backups incorporate plunges of stew sauce and soy sauce - to which you can add slashed chillies and garlic - which are either overlooked in pots or served in individual saucers.

Rice and noodles In addition to boiled rice, Cambodians also enjoy rice cooked into borbor, a porridge that can be eaten for breakfast or dinner at some cheap restaurants or market stalls. Borbor can be cooked in stock with pieces of chicken, fish, or pork and bean sprouts added before serving, or it can be left unseasoned and used as a base to which you can add your own ingredients like dried fish, pickles, salted eggs, or fried vegetables. To taste, you can also add spicy soya-bean paste from pots at the table, shred ginger, and a squeeze of lime.

White rice-flour noodles, geautiev (articulated "goy blue-green"), are accessible in various shapes and sizes - in fine strings for noodle soup, or wide and thick for use in nom bany jowk. The latter is served cold with a lukewarm curry sauce on top and is sold by female street vendors from baskets that hang from shoulder poles. Mee, or yellow egg noodles made from wheat flour, are used in stir-fries and soups. In the major cities, you can get freshly made mee, which is called mee kilo because it is sold by the pound. In other places, people have to make do with instant noodles that are brought in packets from Thailand and Vietnam. Using charcoal-burning hand carts, hawkers fry up loat chat, a hollow pasta similar to macaroni.


Meat is relatively costly and is constantly cut into little pieces and blended in with a lot of vegetables. As evidenced by the number of pigs roaming even the smallest village, pork is readily available; beef, on the other hand, is more difficult to obtain because cows are prized as work animals rather than necessarily killed for food. The best beef can be found in big cities; In Western restaurants, it is typically imported, but elsewhere it is frequently tough and chewy.

Sop chhnang day is similar to a fondue in that it is both a soup and a meal in and of itself: On a small burner in the middle, a clay pot containing hot stock and meatballs is brought to the table. After the soup has come to a boil, you can add whatever you like to it. On the side, you can have slices of raw beef (or venison) mixed with a raw egg before cooking; herbs in sprigs; diverse vegetables; noodles in white and yellow; tofu; sheets of dried soya bean that look like chicken skin; likewise mushrooms As long as you continue to eat, the stock and dishes are replenished, and the amount you pay at the end of the meal is based on how many side plates are on the table. A sign outside of a restaurant that specializes in sop chhnang day frequently depicts a steaming pan over a burner.

Beef grilled at the table over a small charcoal burner is another popular dish in Cambodia. It is typically consumed as a late-night snack to go along with a drink. It is made with fresh herbs and vegetables that have been pickled. Comparable in style yet all the more a feast is chhnang phnom pleung, "spring of gushing lava pot", so named in light of the fact that the burner is said to look like a fountain of liquid magma by all accounts; Before being cooked, a raw egg is incorporated into the beef (venison is also used) and brought to the table already sliced. Raw vegetables like green tomatoes, capsicum, and salad greens are served as side dishes. Before being eaten, the meat and vegetables are wrapped in a salad leaf and dipped in a sauce after being grilled to your liking.

Kaar is a stew that is typically served with unseasoned rice porridge (borbor) and is typically found at inexpensive restaurants. It is typically made with pig's trotters and green cabbage, but it can also be made with fish or bamboo shoots. Spring rolls typically contain pork, though vegetarian options may be available as an appetizer in certain Vietnamese restaurants. They are rolled up in a lettuce leaf with sliced cucumber, bean sprouts, and herbs before being dipped in a sweet chilli sauce. They can be fried or steamed.

In Cambodia, duck and chicken frequently have a high bone-to-flesh ratio; but in traveler cafés, the entire remains is slashed up, and that implies you need to choose the bones from every significant piece. The really good baked chicken (sait mowan dot), which is cooked in a metal pot in a wood-fired oven, is something to look for. Since it is typically prepared to order, there is typically a lengthy wait. The refreshing somlar ngam ngouw, a clear lemon broth with herbs and pickled limes, is another dish worth trying.

The majority of Cambodians eat fish, which is plentiful and their primary source of protein. Freshwater varieties are abundant near the Tonle Sap lake, and sea fish is abundant along the coast. However, sea fish is only readily available inland in Phnom Penh's specialized (and inevitably pricey) restaurants.

Fish can be prepared in a variety of ways, including fried, grilled, and in soups and stews. Amok, a mild fish curry prepared in the style of Cambodia with chicken, is popular among tourists; The fish is cooked in the shell of a young coconut or mixed with coconut milk and seasonings before being baked in banana leaves.

A particular favorite is dried fish. Much valued for sun-drying are enormous freshwater fish from the Tonle Sap, which are cut longwise like kippers and barbecued over charcoal, to be eaten with rice. At the point when fish is modest you'll see individuals drying their own in bushels outside their homes.


Cambodia's business sectors offer up many vegetables, some of which will be new, all conveyed new everyday. Regrettably, you won't find many of these on restaurant menus; however, morning glory (trokooen), a water plant with elongated heart-shaped leaves and a thick, hollow stem, is one unusual vegetable you will find on restaurant menus; It tastes a little bit like spinach and is often stir-fried with oyster sauce and garlic.

In Khmer restaurants, fried mixed vegetables are common, with the ingredients varying depending on what's available (in some places, you may be able to choose from a selection). Crisp and refreshing green tomatoes are frequently added to this and other dishes; red ones are just accessible in restricted amounts for extraordinary recipes. However, the Chinese restaurants are where you'll find a decent selection of vegetable dishes. Noam gachiey, also known as chive burgers, can be found at street stalls and markets. They are steamed or fried and served with either a sweet sauce (based on fish sauce) or soy sauce. They are made from rice flour, herbs, and chives.

Well is the nonexclusive Cambodian expression for every possible kind of spices, utilized in cooking, presented by the plateful to be eaten as an afterthought, or taken restoratively. You'll most likely just perceive a couple, like mint and coriander; Water grasses of various varieties, vines, and young tree leaves are additional examples.

Pickles made with salt water are often served in Cambodia as a canapé or a side dish, and as a filling for rolls. There are numerous variants made from combinations of cabbage, cucumber, ginger, turnip, bamboo shoots, onions, and bean sprouts, which are frequently sculpted into shapes for an even more appealing appearance. In restaurants, green mango salad (chruok svay) is served as a starter or snack. It is made of shredded green mango, dried shrimp, fish paste, and crushed peanut.

Pastries and desserts

Expert slows down, opening around noon in the business sectors or in the late evening and night along the road, serve Cambodian pastries in a tremendous scope of varieties and surfaces. Sticky-rice confections, jellies, and small custards are displayed on large, flat trays and cut or shaped into bite-sized pieces that are served in bowls with a dollop of condensed milk and grated ice on top; There are also mixes of dried and crystallized fruits, beans, and nuts that come with ice and syrup. Market stalls also serve sweet sticky rice with corn kernels, mung beans (also known as lotus seeds), poached pumpkin with syrup, and palm fruit with syrup as desserts.

Khmer cafés only here and there serve pastries other than new organic product, however as of late a couple of upmarket spots are beginning to offer them alongside imported frozen yogurts. Most towns have one or two bakeries that make a variety of cakes, many of which are imitations of well-known Western treats. Small, freshly baked sponge cakes can be found at market stalls in every town.

Fruit There are a lot of colorful fruit stalls all over Cambodia, and there is a huge selection. If you don't know what you're looking at, the sellers will always let you try it before you buy it. Grapes, apples, and pears from abroad are also available, but they are more expensive.

There are many varieties of bananas, some of which are uncommon in the West; They can be found almost anywhere, and they are cheaply sold in huge quantities for around 1,000 riel each. They are used for snacks, cooking, and as offerings for the pagoda. The shortest and most common are jayk oumvong, which remain green when ripe; jayk numvar, a medium-sized, full, yellow banana, said to cool the body; furthermore, the finger-sized, exceptionally sweet jayk pong mowan, said to be warming, which is somewhat pricier than different sorts. The large, dry, and fibrous red or green bananas, which are typically used for cooking, are fairly uncommon.

The durian, or tooren, is a hard, spiky fruit with the size of a rugby ball. Much pursued by Khmers, it's a mixed bag for most Westerners because of its rank smell (frequently contrasted with that of an impeded channel). Once you get over the odor, you'll find several segments inside, each containing two or three stones and surrounded by pale yellow, creamy flesh.

Meeyans (longans) have a long growing season and are frequently sold whole. The hard brown skin covers the cherry-sized fruit; the tissue inside is like that of lychees in surface and flavor. Soursops (tee-ab barang), which are bright green and have prickly skin, are pure white inside and have a tart but sweet flavor. Guavas (troubike) have a crunchy, dry texture similar to that of a hard pear. They are round, hard, and look like a bright-green cricket ball. The level earthy colored units of tamarind (umpbel) are easy to eat: After opening the pods, remove the fibrous thread inside and consume the rich, tangy brown flesh while keeping the hard seeds in mind. The most pleasant of Khmer natural products, however, must be the ruddy pink mythical serpent natural product (pelai sroegar ne-yak), developed on a climbing cactus like plant. The moist, pure white flesh that lies within its waxy skin is dotted with black seeds and has a flavor that is quite subtle, almost bland.

Drinks Cambodian tap water, which is not considered safe for consumption, is available everywhere in bottles. Except in Western restaurants, the ice that is always added to cold drinks may not be hygienic unless you request otherwise.

Coffee and tea Cambodians consume a lot of green tea, which is readily available from market stalls and coffee shops; In most restaurants, it comes free with the meal. Try dtai grolab, which is made by placing a saucer on top of water and a mass of tea leaves in a small glass, turning the whole thing upside down to brew, if you like your tea strong. The tea is added to a second cup when it is sufficiently dark, along with a lot of sugar but no milk. Lemon tea (dtai gdouw kroit chhmar), made with lemon juice and Chinese red-dust tea, is refreshing hot or iced and typically comes with a lot of sugar. Dark tea, sold locally under the Lipton brand, is served in lodgings, guesthouses and cafés that take special care of outsiders.

Coffee is available in noodle shops, coffee shops, and restaurants from early in the morning to late in the afternoon; however, in the evenings, it can be difficult to find it outside of restaurants designed specifically for foreigners. The beans are by and large imported from Laos and Vietnam - albeit locally delivered espresso from Rattanakiri and Mondulkiri can be tracked down in certain spots. Traditionally, beans are roasted with sugar, butter, and a variety of other ingredients, such as rum or pork fat, giving the beverage a strange, sometimes faintly chocolatey aroma and an acquired taste. Dark espresso (kafei kmaow) will frequently be presented with sugar except if you indicate in any case and is frequently served (and for the most part tastes better) chilled (kafei kmaow tuk kork). Even for breakfast, Cambodians frequently drink their coffee or tea iced; Ask for it to be served without ice (ot dak tuk kork) if you want yours hot.

If you order white coffee (kafei tuk duh gow), keep in mind that sometimes it comes with condensed milk already in the glass. If you don't like your drink to be too sweet, don't stir it all in. The majority of available milk (tuk duh) is sterilized, canned, or sweetened condensed.

Soft drinks: Iced sugar-cane juice (tuk umpow) is very refreshing and not very sweet for a drink on the hoof. It is sold everywhere from mangle-equipped yellow carts that pass the peeled canes, sometimes with a piece of orange added for flavor. The juice of a green coconut (tuk dhowng) is also refreshing: Before being cut in half so you can eat the soft, jelly-like flesh, the top is cut off and the juice is drank.

Tuk krolok, or fruit shakes, are an important part of a meal: From late afternoon, you can find juice stalls in towns all over the country with fruit displays and blenders. You can order a combination of fruits or just one or two to be juiced; Shaved ice, coconut milk, sugar syrup, and a raw egg are also added (unless you specify otherwise – ot yoh pong mowan).

When not added to espresso or tea, milk (tuk duh) is once in a while tipsy chilled, maybe with a dazzling red or green warm added. Street vendors sell fresh soya milk (tuk sun dike) in the morning; the green variant is improved and thicker than the unsweetened white. Cans of soy milk and winter-melon tea, a field melon juice with a distinct sweet, almost earthy flavor, are also available.

Alcohol The majority of restaurants and night market stalls offer beer (sraa bier), in addition to bars and nightclubs. Angkor, brewed in Sihanoukville by an Australian-Cambodian joint venture, is Cambodia's national beer. Prices range from approximately $1 for a glass of draught beer to approximately $2–2.50 for a large bottle. It is available in cans, large bottles, and occasionally on draught. Tiger, VB, Beer Lao, and ABC Stout are among the readily available local beers. Beer is frequently consumed with ice, even when already chilled.

Western bars, larger restaurants, and nightclubs are typically the only places to find spirits. Supermarkets and minimarkets carry imported wines, which are available in smarter restaurants and Western-themed establishments. Cambodians usually stick to medicinal rice wines, which are available at stalls and shops where glasses are ladled from large jars containing various plant or animal parts, when they don't drink beer. However very sweet, they're solid and scarcely acceptable, yet modest. Sugar-palm beer, which is brewed and sold directly from the bamboo tubes in which the juice is collected, is another local brew. It's very reviving, and promptly accessible in towns and from merchants in the towns; It is now also available in bottles with attractive labels in tourist-oriented stores.

Spiderville The majority of travelers to Cambodia pass through the unassuming town of Skuon at some point. It is one of the most important towns at the intersection of NR6 and NR7, between Phnom Penh, Siem Reap, and Kompong Cham. It is, however, best known for its edible spiders, a type of Asian tarantula about 5 centimeters across that is referred to locally as ah pieng and is regarded as a delicacy when deep-fried with a hint of salt and garlic. Local gourmands claim that they taste like crunchy fried prawns and should be eaten like a crab: You can suck the flesh that comes out of the legs when you pull them off, but be careful of the body because it may taste bitter and slushy. Additionally, spiders are found throughout the nation pickled in wine, a tonic that is particularly popular with pregnant women.

Very how the act of eating bugs started is something of a secret. It could be a relic of the famine under Khmer Rouge rule, when desperate villagers began searching the jungles of Kompong Thom province for eight-legged snacks. Nowadays, restaurants in and around Skuon are likely to have platters full of spiders. Many buses stop here for a comfortable break, so you can see and maybe even try this unusual dish.

Vegans and vegetarians Despite the fact that strictly adherent Cambodian Buddhists serve a vegetarian meal on offering days once every two weeks, Cambodians in general are unable to comprehend why anyone who can afford meat or fish would not want to eat it.

Asking for your order to be prepared without fish or meat (ot dak trei) is the best way to get a vegetarian meal. on a basic level, most sautés and soups should be possible along these lines. You might hear that the dish without meat is "not delicious," and the waiter might come back a few times to make sure he got it right. Nonetheless, to be certain that prawns, chicken, duck or even digestion tracts aren't subbed, or that a meat stock or fish sauce isn't utilized, you'll have to determine an entire rundown of things to keep away from. Vegans must avoid eggs (ot yoh pong mowan) due to their widespread use, but dairy products, which are unlikely to be found outside of Western restaurants, should not pose a problem.

One or two vegetarian restaurants have opened in tourist areas; restaurants catering to foreigners will also have more options and a better understanding of what vegetarianism entails.

Delicacies from the market Cambodians consume almost everything, including insects. In the markets, you'll find large trays of fried grasshoppers, crickets, and beetles that are sold by the bag and eaten like candy. Snails are also a common snack at market stalls. Bugs are a speciality of Skuon, while seared snakes are likewise a typical sight, as are minuscule sparrows (jarb jeyan), and other little birds, southern style and served entire, complete with small wilted head and hooks. Stir-fries made with frogs are also common in high-end restaurants and local markets alike.

Sugar palms

Delegated with unmistakable mops of spiky leaves, sugar palms are vital to the country Cambodian economy, with all aspects of the tree being effectively utilized. Palm beer is made from the sweet juice that is extracted from the palm's flower-bearing stalk and consumed fresh or fermented to make it. Traditionally, hawkers sold palm beer, but it is now also available in tourist centers and local supermarkets. Palm sugar is made by thickening the juice in a cauldron, pouring it into cylindrical tubes to set, and then looking like grainy honey-colored fudge. It is used a lot in Khmer cooking. The kernels of palm fruits, which are translucent white and have the consistency of jelly and are slightly larger than cricket balls, are covered in a tough, fibrous, black coating. The kernels have a delicate flavor and are juicy. They are eaten either raw or as a dessert with syrup.

Further sugar-palm items incorporate the leaves, customarily utilized as a type of paper despite everything utilized in cover and to make wall boards, woven matting, bins, fans and in any event, bundling. In traditional medicine, the tree's root is used to treat stomachaches and other conditions. It's possible that the trees provide so many other goods that they are rarely cut down for their extremely durable wood. However, palm-wood furniture has become fashionable in some of the country's boutique hotels, and palm-wood souvenirs can be easily identified by their distinctive light-and-dark striped grain.

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