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In Filipino cuisine, pancit or pansit are noodles. Noodles were introduced into the Philippines by the Chinese and have since been adopted into local cuisine. The term ''pancit'' is derived from the Hokkien ''pian i sit'' ( or ) which literally means "convenient food."〔Lumen, Nancy Reyes. (2005). (Republic of Pancit ). ''Philippine Center for Investigative Journalism iReport'', (1). Retrieved 2009-10-27.〕 Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as ''panciterias''. Nancy Reyes Lumen of the Philippine Center for Investigative Journalism writes that according to food lore handed down from the Chinese, noodles should be eaten on one's birthday.〔 They are therefore commonly served at birthday celebrations and Chinese restaurants in the Philippines often have "birthday noodles" listed on their menus. However, she warns that since "noodles represent long life and good health; they must not be cut short so as not to corrupt the symbolism."〔 ==Variations == *''Buko Pancit'' (coconut strips are substituted for noodles, a specialty of Quezon province) *''Pancit Abra'' (common in Northern Luzon particularly in the province of Abra) *''Pancit Alanganin'' *''Pancit Alahoy'' *''Pancit Batchoy'' *''Pancit Bato'' is local to the Bicol Region; especially the town of Bato in Camarines Sur. *''Pancit Bihon Guisado'' *''Pancit Bihongundoy'' *''Pancit Cabagan'' *''Pancit'' Canton (''Lo mein'' and ''chow mein'') *''Pancit'' Canton Ilonggo *''Pancit Chami'' (Lucena City, Quezon) *''Pancit Estacion'' (Tanza, Cavite) *''Pancit Habhab'' (Lucban, Quezon) *''Pancit Kilawin'' (a variety ''pancit'' originated from Rosario, Cavite. In lieu of ''pancit'' noodles, shredded unripe papaya fruit is used cooked with vinegar and fish. Usually partnered with Dinuguan dish) *''Pancit Kinalas'' (Naga City, Camarines Sur) *''Pancit Lanu'' (San Vicente Street in San Pedro, Laguna) *''Pancit Lomi'' *''Pancit Lucban'' *''Pancit Luglog'' *''Pancit Malabon'' *''Pancit Mami'' (round egg noodles) *''Pancit Miki'' (round egg noodles) *''Pancit Míki-Bíhon Guisado'' (round egg noodles + bihon) *''Pancit Olongapo'' (''Pancit Miki'' with Sarsa sauce. ''Miki'' cooked in tradition added with ''sarsa'' a thickened chicken and pork broth, darkened a little with soy sauce of choice) *''Pancit Molo'' (wonton soup with wonton wrappers added to the broth, serving as its "noodles") *''Pancit Moròng'' *''Pancit Palabok'' *''Pancit Pula'' (variation of Pancit Miki from Batangas City) *''Pancit Pusit'' *''Pancit Sotanghon'' *''Pansit Sabaw'' (Pansit Miki with soup) *''Pansit Tuguegarao'' or ''Batil Patong'' *''Pansit Sinanta'' (also from Tuguegarao, consists of flat egg noodles, ''bihon'', clams and chicken, with broth colored with annatto) ''Pancit bihon'' (aka ''bijon'') is the type usually associated with the word "''pancit''", very thin rice noodles fried with soy sauce some citrus, possibly with patis, and some variation of sliced meat and chopped vegetables. The exact ''bihon'' composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic ingredients in a ''pancit bihon''. ''Pancit palabok'' and ''pancit luglug'' are essentially the same dish, the difference being primarily in the noodles used in the recipe. ''Luglug'' uses a thicker noodle than the traditional ''bihon'' of a ''pancit palabok''. Both ''pancit'' dishes use a round rice noodle (often specifically labeled for ''pancit luglug'' or ''palabok'') smothered with a thick, golden shrimp sauce or other flavored sauce, and topped with: * Shrimp, (the size and shell-on or shell-off depending on preference) * Crushed or ground pork rind * Hard-boiled egg (sliced into disks or quartered lengthwise or chopped) * ''Tinapa'' (smoked fish) flakes * Freshly minced green onion ''Pancit palabok''/''pancit luglog'' and ''pancit canton'' are communal comfort food, and can be found at nearly all Filipino potluck parties. They are best made and eaten in batches for they are easily consumed. ''Pancit sotanghon'' is a cellophane noodle soup with a chicken broth base. It may include some kind of meat and vegetable. A typical ''sotanghon'' is made with calamansi, sliced straw mushrooms, slivered dark-meat chicken and green onion. ''Batil patong'' is not commonly known outside of Tuguegarao in the province of Cagayan in Northern Luzon, Philippines. It is an unusual noodle dish with a sauce based on soy and "cara-beef" beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same cara-beef broth; and a dish of chopped onions, vinegar or calamansi, chili peppers, and soy sauce. The noodles are usually wheat-based and are topped with ground cara-beef, pork liver, mung bean sprouts, and poached egg from whence the name ''batil patong'' literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed pork-rind cracklings or chorizos are also added on top. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Pancit」の詳細全文を読む スポンサード リンク
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