Cebu can be a culinary paradise if visitors are adventurous enough to try the local cuisine. Aside from the barbecue at Larsian and tuslob buwa in Pasil, the Queen City of the South is also known for the ngohiong. The dish demonstrates the strong ties of Cebu to the Fujian province in China. Ngohiong, or ngohiong-hun to the people of the Fujian province, refers to a five-spice powder that gives the dish its unique taste.
The ngohiong is the Cebuano version of the spring roll. Visitors may think this is a lumpia, but it is not just a simple lumpia, it is a distinctively Cebuano dish. It is a cheap, ready-to-eat dish that is typically sold in eateries, Chinese restaurants, and hawker-style stalls around the city.
The ngohiong is typically made of singkamas, ubod, garlic, onions, seasoning and the five-spice powder from China. The spices are star anise, cinnamon, Sichuan pepper, fennel seeds and cloves. Some variations of the ngohiong may also have ground pork and small shrimps in the mix. These ingredients are wrapped in rice-paper roll and deep-fried.
The ngohiong is typically served with sweet and sour or spicy sauce. It is best paired with a puso, which makes it a rather affordable meal for any budget-conscious diner.
While there are numerous opinions as to where one can find the best ngohiong in town, one place that stands out the most among Cebuanos is Doming’s. Doming’s is a home-based ngohiong place located in Fairlane Subdivision in Guadalupe. It has the tendency to run out of stock by 1PM, which goes to show how popular the place is. On the other hand, visitors can also visit the nearest Ngohiong Express outlet to satisfy their craving for this uniquely Cebuano dish.
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Available in leading supermarkets and pasalubong shops.