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Table 7 The table below shows the representation of the summarized raw ingredients of Luzon Island pancit dishes. The raw ingredients were divided into fourteen categories. Each category highlights the highest numbered ingredients based from the fieldwork. It also highlights the significant raw ingredients that were used. In general, it only shows that pancit in Luzon Island is diverse (conceptualized by the authors)

From: Ysla de Panciteria: a preliminary study on the culinary heritage significance of pancit using the heritage documentation approach—the case of Luzon Island, Philippines

NoodlesMiki* (including Bato, Cabagan, Batac), Bihon, Egg Noodle (including Canton), Misua, Rice Noodle (including Malabon, Vietnamese, Hofan), Glass Noodle (Sotanghon), Lusay, Naga, Squid Ink Pasta, Spaghetti
Fresh noodle ingredientsFirst Class Flour*, Lye Water (Lihia), Rock Salt, Chicken Egg, Glutinous Rice Flour, Moringa Leaf (Malunggay), Atsuete Seed
Fresh and preserved seafoodShrimp*, Squid (including the Ink), Mini Clams (Ala), Crab (Alimango / Alimasag), Oyster, Fish (e.g.: Galunggong)
Shrimp Cracker* (Kropek), Fermented Fish Paste, Fermented Shrimp Paste, Canned Sardines, Smoked Fish (Tinapa), Fish Ball, Squid Ball, Dried Squid
Fresh and processed meatPork Meat* (Pigue, Kasim, Liempo), Pork Entrail (Liver, Intestine), Pork Bone, Pork Blood, Pork Fat, Pork Knuckle (Pata), Pork Head, Pork Chicharon
Beef Meat*, Beef Shank, Beef Entrail (Tripe, Liver), Beef Head
Carabao Meat* (Kara Beef)
Kikiam*, Spanish Chorizo, Meat Ball, Filipino Sausage (LongganisaLaoag and Lucban), Canned Braised Pork Knuckle, Pork Dumpling
Poultry and gameChicken Meat*, Chicken Gizzard, Duck Meat
Herbs, spices, and seedsGarlic*, White and Red Onion, Ginger
Spring Onion*, Leeks, Celery, Chinese Chives (Kutchay), Parsely (Kinchay), Sweet Basil, Coriander Leaf, Sibut or Tong Kui, Mint Leaf
Ground Black Pepper*, Cayenne Pepper, Atsuete Seed
Savory and sweet flavoringsSoy Sauce*, Rock Salt, Fish Sauce, Oyster Sauce, Vinegar (including Bugnay), White Sugar, Fermented Soybean Paste, Satay Sauce, Special Sauce, Aminos
Oil and fatCooking Oil*, Sesame Oil, Coconut Oil
Dairy produceChicken Egg*, Duck Egg, Quail Egg, Evaporated Milk
Fruit, vegetable, and fungiPhilippine Lime* (Calamansi), Cucumber Tree (Kamias), Tomato, Green Papaya, Coconut Meat, Coconut Milk
Cabbage*, Carrot, Green Bean (Baguio Bean), Bird’s Eye Chili, Chayote (Sayote), Snow Cabbage (Baguio Pechay), Pincer (Patola), Pechay (Bokhoy), Banana Blossom (Puso ng Saging), Bean Sprout, Garden Pea, Eggplant, String Bean, Sweet Potato (Camote), Bell Pepper, Mustard Leaf, Baby Bamboo Shoot, Bottle Gourd (Upo), Finger Chili, Squash, Okra, Winged Bean
Oyster Mushroom*, Cloud Ear Mushroom (Tengang Daga), Shitake Mushroom
Grains and by-productRice*, Peanut, Tofu
Thickening agentAll Purpose Flour*, Glutinous Rice Flour, Potato Starch, Cassava Starch
Food preservatives and additivesMonosodium glutamate* (Vetsin), Liquid Seasoning, Bouillon Cube
OthersDumpling Wrapper, Ketchup
  1. * Based on the pancit culinary heritage mapping in Luzon Island, these are considered as the most frequently used ingredients per category