A ceremonial chicken dish in which the bird is traditionally tapped before cooking, believed to improve flavor and texture. It is simmered with ginger and sometimes smoked meat. 1)
Salt-cured and sun-dried pork, aged for weeks or months. Often added in small amounts to soups for depth and preservation. 2)
Salt-preserved meats, especially pork or beef, reflecting the upland need for long-term storage in cooler mountain climates. 3)
Smoked pork prepared over low fires for extended periods. The smoke both preserves and flavors the meat. 4)
A regional adaptation of chicken tinola enriched with etag instead of fresh meat, lending a deeper, smoky character. 5)
A blood sausage made from pig’s blood mixed with herbs and fat, stuffed into casings and boiled or grilled. 6)
Boiled pork served simply with salt or fermented dips, often prepared during communal feasts or rituals. 7)
A fermented rice wine made from glutinous rice and local starter cultures. It plays an important role in social and ceremonial gatherings. 8)
Heirloom red rice cooked plainly to accompany savory dishes. Its nutty flavor reflects traditional terrace farming. 9)
Various upland stews featuring sweet potato, taro, or yam, often cooked without strong spices. 10)
Sticky rice cakes wrapped in banana leaves and filled with sweet or savory ingredients. 11)
Foraged plants such as fiddlehead ferns sautéed or boiled, reflecting reliance on mountain biodiversity. 12)
Salted and preserved game or pork, sometimes smoked, emphasizing traditional hunting practices. 13)
A simple staple meal of sweet potatoes, eaten plain or with preserved meat. 14)
A pungent fermented soybean paste used sparingly to flavor soups and vegetables. 15)