Nga Pi (shrimp paste or fish paste) is a ferment condiment for Tanintharyi people. It comes from fish and shrimp lived in fresh and sea water. And includes fish, shrimp and salt. It is made by fishermen and people who lived near the coast. It can be use for a long time and every day in cooking. It takes 3 to 4 months to make Nga Pi. It can use Nga Pi salad, baked Nga Pi, and pounded Nga Pi with vegetables and also use in curry, soup, and salad. It can be eaten by women, men, and elder people and the common use group is housewives.