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⁾