Bacolod City Island Philippines
"Transportation in Bacolod City"
Bacolod By air
Bacolod-Silay City International Airport (ICAO: RPVB, FAA/IATA: BCD) is 15 kilometers north-east from the city. The P4.37-billion airport is capable of handling all-weather and night-landing operations. Its 2,000-meter long and 45-meter wide runway, and 678-meter by 23-meter taxiways can accommodate Airbus A320 family-size aircraft, the Airbus A330 and the Boeing 737, while the apron can hold five aircraft at any one time.
Bacolod City is 45 minutes by air from Ninoy Aquino International Airport and 30 minutes by air from Mactan-Cebu International Airport plus approximately 20 minutes of travel by land since the new airport is now located in Silay City.
Bacolod By sea
The Port of Bacolod is a major seaport and has daily ferry trips to Iloilo City. There are also access routes to Puerto Princesa City, Cagayan de Oro City and General Santos City. By boat, Bacolod City is 18 hours from the Port of Manila and 45 minutes from the Port of Iloilo.
Bacolod By land
Bacolod City has two main roads, Lacson Street to the north and Araneta Street to the south. The city has a good traffic plan lay-out and very seldom has traffic jams. The streets in the downtown area are one way, making Bacolod City free from traffic congestion.
By land-RORO-land, Bacolod City is approximately 3 hours from Iloilo City via Dumangas route. By land-ferry-land, Bacolod City is approximately 4 hours and 30 minutes from Cebu City via Toledo City-San Carlos City-Salvador Benedicto route. By land-RORO-land, Bacolod City is approximately 6 hours and 30 minutes from Cebu City via Tabuelan-Escalante City route.
Source : Wikipedia Encyclopedia
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Philippines Cuisine History and Influences
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (water buffaloes), baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood.
More details at
Philippines Cuisine History and Influences 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 |
