Pancit Palabok is 39th in the list of 50 best stir-fry dishes in the world. Gigie Cruz, ABS-CBN News 

MANILA -- Pancit, a staple in Filipino gatherings, took four spots in the list of 50 best stir-fry dishes in the world, as ranked by the website TasteAtlas.

A traditional dish native to China, pancit is derived from the Hokkien “pian e sit,” which means “food that is conveniently cooked.”

For Pinoys, it signifies long life and thus is a must during special occasions like birthdays. It is served throughout the country with the different regions coming up with their own unique versions of the dish.

And four of these variants have landed on the world rankings.

At No. 21, Pancit Bato is the highest rated Filipino stir-fry dish. Originating from the town of Bato in Camarines Sur, this pancit uses sun-dried noodles and has a close resemblance to the well-known Pancit Canton except thar the Bicolano dish has a distinct smoky flavor from the thick sauce.

Pancit Malabon — also referred as Palabok — is 39th on the list. The rice noodle dish stands out with its thick orange sauce topped with egg, pork cracklings, and seafood bits like shrimp, squid, and mussels, which the coastal city is known for.  

Meanwhile, Pancit Canton landed at No. 46. It is a dish made with yellow wheat noodles flavored by meat, seafood, and vegetables, and drowned with a mixture of soy and oyster sauces.

Clinging to the list at 48th is Pancit Bihon, which is similar to Canton but uses noodles made with flour mixed rice or corn. Bihon can be compared to vermicelli noodles but its strands are softer and thinner.

Although each pancit dish has its own identity — from the kind of noodles to the sauces — there is no denying that it can be enhanced with a squeeze of calamansi.