This is not used in Lao savoury cooking except for a pinch now and then to enhance the flavour in some stir fried dishes influenced by Thai or Chinese cuisine. It is also used in fer. Lao prefer a bitter taste or umami, the full flavour resulting from the use of monosodium glutamate. Sugar cane juice, however, is a very popular, refreshing drink and chewing on fresh cane is greatly enjoyed by village children.