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Bacolod City Island Philippines
"The City Of Smiles"
Bacolod is the Capital city and gateway to Negros Occidental, showcases both harmony and contrast. A land where the old is preserved and the new is embraced, where genteel yet strong-willed people tilled and nurtured fertile soil and turned it into the country's sugarland. Bacolod City is notable for its MassKara Festival held during October. The most well-known Bacoleño brand of hospitality whose warmth, sincerity and natural friendliness could make every visitor come again to Bacolod, it bears the nickname "City of Smiles".
Bacolod City is the largest highly urbanized mid-size Philippine city of the province of Negros Occidental. Having a total of 499,497 inhabitants as of August 1, 2007, it is the most populous city in the Western Visayas Region. Bacolod City recently topped a survey by MoneySense Magazine as the "Best Place to Live in the Philippines".
Traveling, you realize that differences are lost: each city takes to resembling all cities, places exchange their form, order, distances, a shapeless dust cloud invades the continents. Italo Calvino
To travel is to discover that everyone is wrong about other countries. Aldous Huxley
Southern Philippine Cuisine
In Mindanao, the southern part of Palawan island, Sulu and Tawi-Tawi, dishes are richly flavored with the spices common to Southeast Asia: turmeric, coriander, lemon grass, cumin, and chillies — ingredients not commonly used in the rest of Filipino cooking. Being free from Hispanicization, the cuisine of the indigenous Moro and Lumad peoples of Mindanao and the Sulu archipelago has much in common with the rich and spicy Malay cuisines of Malaysia and Brunei, as well as Indonesian and Thai cuisines.
More details at Southern Philippine Cuisine
Northern Philippine Cuisine
For festive occasions, people band together and prepare more sophisticated dishes. Tables are often laden with expensive and labor-intensive treats requiring hours of preparation. In Filipino celebrations, lechón (also spelled litson) serves as the centerpiece of the dinner table. It is usually a whole roasted pig, but suckling pigs (lechonillo, or lechon de leche) or cattle calves (lechong baka) can also be prepared in place of the popular adult pig.
More details at Northern Philippine Cuisine