exact bihon composition depends on someone's personal recipe but usually, Chinese sausage and cabbage are the basic relish. Pancit Cabagan – served in Cabagan, Isabela and nearby towns. Stir-fried and served either dry with separate soup, or "wet" or soup and noodles combined. Pancit canton – Filipino adaptation of lo mein and chow mein. Either in instant or stir-fried versions. It is named after the type of noodle used. Pancit canton Ilonggo Pancit chami – from Lucena City, Quezon Pancit choca (or Pancit pusít) – a black pancit from Cavite made with squid ink and bihon. Pancit habhab – A Lucban, Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an onomatopoeia of eating it, like a pig snorts. Hi-bol – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from “high voltage”. Pancit kinalas – Naga City, Camarines Sur's version of pancit, in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional. Pancit lanu – Found only along San Vicente Street in San Pedro, Laguna Pancit lomi – Originally from Batangas, pancit lomi is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different lomihán (eateries serving lomi), panciterias, and carinderias (eateries serving a wider variety of viands with rice) offer it. Pancit luglúg or Luglóg – a Kapampangan version of pancit palabok that is essentially the same dishes. The only difference is that it uses thicker constarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water. Pancit lucban – a type found in Lucban. The noodles are mixed in with generous toppings and ingredients. Pancit Malabon – Thick rice noodles with different toppings that originated in Malabon. Early versions of this dish uses bamboo shoots. Pancit mami – round egg noodle soup Pancit mayaman – found in Guinayangan, Quezon Pancit miki – round egg noodles, or flat yellow noodles, or dusty