Traditional Tsinoy cuisine, as Filipino Chinese home-based dishes are locally known, make use of recipes that are traditionally found in China's Fujian province and fuse them with locally available ingredients and recipes.
These include unique foods such as hokkien chha-peng (Fujianese-style fried rice), si-nit mi-soa (birthday noodles), pansit canton (Fujianese-style e-fu noodles), hong ma or humba (braised pork belly), sibut (four-herb chicken soup), hototay (Fujianese egg drop soup), kiampeng (Fujianese beef fried rice), machang (glutinous rice with adobo), and taho (a dessert made of soft tofu, arnibal syrup, and pearl sago).

However, most Chinese restaurants in the Philippines, as in other places, feature Cantonese, Shanghainese and Northern Chinese cuisines, rather than traditional Fujianese fare.
Traditional Tsinoy cuisine, as Filipino Chinese home-based dishes are locally known, make use of recipes that are traditionally found in China's Fujian province and fuse them with locally available ingredients and recipes. These include unique foods such as hokkien chha-peng (Fujianese-style fried rice), si-nit mi-soa (birthday noodles), pansit canton (Fujianese-style e-fu noodles), hong ma or humba (braised pork belly), sibut (four-herb chicken soup), hototay (Fujianese egg drop soup), kiampeng (Fujianese beef fried rice), machang (glutinous rice with adobo), and taho (a dessert made of soft tofu, arnibal syrup, and pearl sago).
However, most Chinese restaurants in the Philippines, as in other places, feature Cantonese, Shanghainese and Northern Chinese cuisines, rather than traditional Fujianese fare.
Chinese Filipino