New Delhi, Nov. 30 -- Pagpag, also called second-hand fried chicken, has suddenly become a trend on Chinese social media. Influencers have started filming themselves tasting it.

The dish has long been a staple in impoverished settlements in the Philippines, where families rely on it as a low-cost source of protein.

It is made from discarded leftovers that are cleaned and cooked again. Its roots date back to the 1960s, when economic hardship prompted many people to migrate to crowded cities.

Scavengers search for food scraps early each morning. Then, they sell them to small vendors. These vendors chop the pieces, add spices, and deep-fry everything to create a filling meal.

For many households, the low cost of 20-30 pesos (under Rs.150...