Pancit Bato – is local to the Bicol Region especially the town of Bato in Camarines Sur.Pancit batchoy – Iloilo's stir-fried version of batchoy.A specialty originating in Cebu, with bihon (rice) and canton (wheat) noodles sautéed together.
Pancit Bam-I – also known as Pancit Bisaya. It is made similarly to pancit canton but has a soupy broth with added milk. Pancit alanganin – originated from Bocaue, Bulacan. A variant of Pancit Miki, in either soupy or fried version. Pancit Abra – common in Northern Luzon, particularly in the province of Abra. Maki mi – thick pork tenderloin soup originating from the Chinese-Filipino community of Binondo, Manila. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines Batchoy – a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. They can also be named after their method of cooking, their origin, and their main ingredients. The most commonly used noodles are canton ( egg noodles, usually round), bihon ( rice vermicelli), lomi (thick egg noodles), miki (soft yellow egg noodles, usually square in cross-section), misua or miswa ( wheat vermicelli), palabok (yellow cornstarch noodles), sotanghon ( glass noodles), and odong (yellow flour noodles). Pancit dishes are generally named after the types of noodles used. Some regions may also add sliced bilimbi fruits ( kamias). The most common other garnishings and condiments are flaked smoked fish ( tinapa), fried garlic, crumbled pork cracklings ( chicharon), labuyo chilis, shallots, ground black pepper, glutinous rice okoy, kinchay, peanuts, and sliced hard-boiled eggs. Almost all pancit dishes are also uniquely served with sliced halves of calamansi, meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. They can also be cooked in a broth or braised. These ingredients include soy sauce (or salt), vinegar, fish sauce ( patis), bagoong alamang ( shrimp paste), taba ng talangka (crab fat), oyster sauce, bugnay wine, fermented soy bean paste, and various sweet sauces (including coconut aminos and inihaw sauces). The ingredients of the sauce varies by recipe. 
Rarer ingredients include kamias, coconut milk, banana blossoms, mustard greens, okra, calabaza, tengang daga mushrooms, and shitake mushrooms. Pancit is most commonly cooked by sautéing ( guisado in Philippine Spanish) them with garlic, onions, vegetables (commonly carrots, green beans, cabbage, bell peppers, chayote, bottle gourd, patola, oyster mushrooms, and cauliflower, among others), and meat (including different kinds of Philippine longganisas) or seafood (including shrimp, fish, squid, crab, oysters, clams, and fish balls). Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit bihon guisado served with calamansi Unique variants do not use noodles at all, but instead substitute it with strips of coconut, young papaya, mung bean sprouts, bamboo shoots, or seaweed.
There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences. Noodles were introduced to the Philippines by Chinese immigrants over the centuries. Most pancit dishes are characteristically served with calamansi, as its freshly-squeezed juice may be used for additional seasoning. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Pancit ( Tagalog pronunciation: pan-SIT), also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine.
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