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Chinese cuisine can be roughly divided into the Northern and Southern styles of cooking. In general, Northern Chinese cooking dishes are oily without being cloying, and the flavors of vinegar and garlic tend to be more pronounced. Pasta plays an important role in Northern Chinese cooking; noodles, ravioli-like dumplings, steamed stuffed buns, fried meat dumplings, and steamed bread are favored flour-based treats. the cooking of Peking, Tientsin, and Shantung are perhaps the best known area styles of Northern Chinese cuisine.