TUGUEGARAO -- Filipino pancit or stir-fried noodles was a result of Chinese influence. But since it was introduced to the country, Pinoys have made it their own.

There are so many varieties of this dish all over the Philippines, from pancit Malabon to pancit lomi of Batangas to Lucban's pancit habhab. Every city or province has its own version of the beloved noodle dish.

In Tuguegarao City, Cagayan, there's pancit batil patung (or patong), the city's signature stir-fried noodles. It's like pancit canton but it's served with a soup and uses a different protein as topping.

According to a local, people in the city consume the pancit two to three times a week, even every day. The residents love the dish because it's a complete meal on its own and very filling.

“Pancit was introduced to us by Chinese traders long time ago and because of the Filipinos’ creativity and ability to adopt quickly, pancit became a part of our identity. The Cagayanos added a unique approach and turned this foreign dish into a local favorite called the pancit batil patung. It became a local favorite, that almost every barangay in Tuguegarao City has a panciteria. Pancit batil patung became so popular because of its unique taste as compared to other pancit in the country,” said Criselda's restaurant manager Dian Jaycerette Dayag.

Criselda's is a popular restaurant in Tuguegarao City that specializes in pancit batil patung. It was established in 1986 and has been serving pancit batil patung and local dishes in the Northern Luzon city. Dian Dayag is also the daughter of Criselda, the woman behind the restaurant.

Batil means “beaten egg” and patung means “topping.” According to Criselda's, this pancit has two important components: the noodles with toppings and the “sauce,” a soup-like broth.

“While other panciterias have created their own version of the pancit, Criselda’s is still serving the classic pancit batil patung. The recipe is accompanied with an egg drop soup while the main dish is topped with egg, sauteed 'karne na nuwang' or carabeef, lechon karahay, chicharon, liver and bean sprouts. Plus, a side of chopped onions with soy sauce, vinegar, calamansi and sili,” Dayag explained.

The dish uses fresh miki noodles, a fatter kind of egg noodle. The topping is a combination of sauteed vegetables, cooked carabeef or ground carabao (water buffalo), chopped onions, a poached egg, and other toppings.

Carabao meat is a staple protein in the city and Cagayan in general. Tuguegarao is also famous for its carabao products such as tapa (marinated carabeef) and pastillas (carabao milk candy).

The broth, on the other hand, is made of beef stock. An egg is added and mixed into the hot soup and served alongside the noodles. Criselda's describes it as similar to egg drop soup but has a thinner consistency than the sauce of pancit lomi.

This “sauce” must be poured over the noodles with toppings before eating. And similar to Lucban's pancit habhab, it is served with a vinegar dip and also the classic calamansi-toyo-sili combination.

It tastes like a regular pancit canton until the stock hits it. The sauce gives a meatier flavor. The carabeef is texturally similar to beef, just with a bit more chew.

Criselda's started as a snack house then eventually becoming a full-service restaurant serving various kinds of local dishes including pancit batil patung. Now, the restaurant has expanded by opening at the newly opened Robinsons Place Tuguegarao.

Another specialty of the restaurant is the pancit Cabagan, which originates from Cabagan, Isabela. It's a pancit canton dish that is topped with lechon Carajay, quail eggs, and other toppings.

“The family heritage recipes has been kept in order to keep the traditions, quality, and taste of the products consistent.

The family that owns the restaurant also operates other food-related businesses including a bake shop, Criselda’s Daungan Bar & Restaurant, and Hotel Dian Resort Aparri. The restaurant also has future plans to bring the brand and its pancit batil patung to Manila.