Pancit canton

Pancit Canton is a type of Filipino noodle dish that is of Chinese origin. It is one of the many variations of pancit, which is a staple in Filipino celebrations. Pancit Canton is similar to chow mein and lo mein, which are both popular noodle dishes in Chinese cuisine.

History

The term pancit is derived from the Hokkien words pian i sit which means "something conveniently cooked fast." It was introduced to the Philippines by Chinese immigrants and has since been adopted into local cuisine. The word canton refers to Canton, a province in China, indicating the dish's Chinese origin.

Preparation

Pancit Canton is typically made with wheat noodles, which are stir-fried with soy sauce, oyster sauce, and a variety of ingredients such as chicken, pork, shrimp, Chinese sausage, and various vegetables like carrots, cabbage, and snow peas. Some variations may also include quail eggs and fish balls.

Serving

Pancit Canton is often served with slices of calamondin, a citrus fruit native to the Philippines, which is squeezed over the noodles before eating. It is traditionally served on a large platter and eaten communally, often using a fork and a spoon. It is a popular dish during birthdays and special occasions, as the long noodles are believed to symbolize long life in Chinese culture.

Variations

There are several variations of Pancit Canton in the Philippines, including Pancit Canton Ilonggo, which is a version from the Iloilo region that includes offal and liver, and Pancit Canton Itlog, which includes hard-boiled eggs.

See also

• Pancit Malabon
• Pancit Bihon
• Pancit Palabok
• Filipino Chinese cuisine

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