Pancit in the Philippines is known as one of the acculturated dishes of the Filipinos from the Chinese. Filipinos accepted the culinary tradition and became as one of the indigenized culinary identities. This qualitative study explicates the culinary heritage significances of pancit in Luzon Island, Philippines using the Heritage Documentation Approach. From that context, this paper highlights the different kinds and variations of pancit based on cultural and heritage aspects of the community and its related characteristics such as the raw ingredients, selling points, cooking equipment, and tools; process of cooking, consumption, and the disposal and recycling of wastes. The researchers make use of different theoretical frameworks from international and national cultural charters and conventions. In the conduct of the research, the researchers used observation as the documentation process, which was based from the cultural heritage mapping. In-depth interviews were utilized to determine the perspectives of the major stakeholders specifically the local government units (LGUs) specifically the Tourism; and Culture and Arts Office; local culinary historians, owners of the restaurants or people who are known for practicing the culinary tradition; and the non-government organizations (NGOs) who are managing and safeguarding the culinary tradition. All of the gathered data were analyzed through the use of thematic analysis and repertory grid.Documentary evidences were assessed and analyzed to determine the perspectives of the previous and current researchers and authors. From the research, a total of 101 kinds of pancit dishes were documented from 8 regions in Luzon. These were all differ from its characteristics and significances, but each dish contributes to the context of the community’s story and cultural value. In the end of the research, the researchers identified that the culinary tradition of pancit in Luzon was developed based from regionalism, indigenization, and significance.