Sichuan cuisine (English Wikipedia)

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Ji, Yue; Li, Shiming; Ho, Chi-Tang (2019-06-01). "Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)". Food Science and Human Wellness. 8 (2): 115–125. doi:10.1016/j.fshw.2019.03.008. ISSN 2213-4530. S2CID 132482961.

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