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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.
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