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)

Noodles

Miki* (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 ingredients

First Class Flour*, Lye Water (Lihia), Rock Salt, Chicken Egg, Glutinous Rice Flour, Moringa Leaf (Malunggay), Atsuete Seed

Fresh and preserved seafood

Shrimp*, 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 meat

Pork 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 (Longganisa—Laoag and Lucban), Canned Braised Pork Knuckle, Pork Dumpling

Poultry and game

Chicken Meat*, Chicken Gizzard, Duck Meat

Herbs, spices, and seeds

Garlic*, 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 flavorings

Soy Sauce*, Rock Salt, Fish Sauce, Oyster Sauce, Vinegar (including Bugnay), White Sugar, Fermented Soybean Paste, Satay Sauce, Special Sauce, Aminos

Oil and fat

Cooking Oil*, Sesame Oil, Coconut Oil

Dairy produce

Chicken Egg*, Duck Egg, Quail Egg, Evaporated Milk

Fruit, vegetable, and fungi

Philippine 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-product

Rice*, Peanut, Tofu

Thickening agent

All Purpose Flour*, Glutinous Rice Flour, Potato Starch, Cassava Starch

Food preservatives and additives

Monosodium glutamate* (Vetsin), Liquid Seasoning, Bouillon Cube

Others

Dumpling Wrapper, Ketchup