Mohnyin Tjin, (မုန်ညင်းချဉ် [mòʊɰ̃ɲɪ́ɰ̃ dʑɪ̀ɰ̃]; also Mon Nyin Jin, Mohn-hnyin Gyin) is a popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings.

Mohnnyin tjin is refers to a wide number of pickled and fermented vegetables.

The name means "sour mustard green" and pickled white radish leaves are also used in the most common version.

The most common form of mohnyin tjin is actually a mix of mainly white radish leaves, with mustard greens, carrots, leek bulbs, ginger and Garlic chives.

Other popular 'a-chin' are made with baby elephant garlic, white radish stems, garlic chives, cabbage, cauliflower, chili pepper, bean sprouts, unripe mangoes and bamboo shoots.