What is second-hand fried chicken? Food vloggers try viral dish, find it hard to eat; here’s why

Pagpag, known as second-hand fried chicken, has gained attention on Chinese social media platforms after influencers began documenting their experiences tasting the dish. Traditionally consumed in impoverished areas of the Philippines, pagpag is made from discarded food remnants that are cleaned and re-cooked, serving as a cheap protein source for low-income families.

The practice of preparing pagpag has roots in economic challenges dating back to the 1960s, which led to significant urban migration. Each morning, scavengers collect food scraps and sell them to small vendors. These vendors then process and deep-fry the scraps, turning them into a meal that costs approximately 20-30 pesos (less than ₹150), making it accessible for many households.

The trend began gaining traction when Chinese travel influencer Baozou Brother, who has over 6.5 million followers, posted a video trying pagpag in various poor communities in the Philippines. His video sparked discussions, as he noted the taste was acceptable, but he struggled with the concept behind the dish. Another influencer, known for his lifestyle content, also shared an experience tasting pagpag, highlighting the realities of poverty.

The videos have prompted mixed reactions online, with some viewers expressing discomfort at the influencers consuming the dish, while others noted that many Filipino families cannot afford even this inexpensive meal, often only purchasing it for special occasions.