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In addition to eight distinguished regional cuisines (Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine), other provinces, cities and regions in China also have their own delicacies with local characteristics, such as Fried Streaky Pork with Sweet and Sour Sauce of Northeastern cuisine, Steamed Buns of Shanghai cuisine, Crock Soup of Jiangxi cuisine, Soup with Pepper and Chili of Henan cuisine, Peking duck of Beijing cuisine and Xinjiang “Big Plate Chicken” of Islamic cuisine. The unique cooking methods and tastes of these dishes have a profound influence on Chinese food.