Baguio's most famous native delicacy would be Pinikpikan. A soup
made from chicken(butchered by hitting the bird with a stick
several times then feathers are removed in open flames). Boiled in
water with ginger and salt. "Etag"(fermented pork) is also added to
add flavour.
Watwat- an "ibaloi" term pertaining to a butchered pig. almost
the same process with pinikpikan but salt is the only
seasoning.
*these delicacies are the foundation of cookery methods in
Baguio city which is mostly boiling.
Cheers