Filipino Chinese cuisine

In return, they took back products of field, forest (such as beeswax, rattan) and sea (such as, beche de mer).

The term includes food that is not noodle shaped, but is of the same flour-water recipe, such as pansit molo (pork filled wontons in a soup).

Early Chinese traders, wishing for the food of their homeland, may have made noodles in their temporary Philippine homes, using ingredients locally available.

With lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, even when it was still called lumpiang Shanghai (indicating frying and a pork filling).

Serving meat and/or vegetable in an edible wrapper is a Chinese technique now found in all of Southeast Asia in variations peculiar to each culture.

The Filipino version has meat, fish, vegetables, heart of palm and combinations thereof, served fresh or fried or even bare.