HUANG, Zhouye. The process of the diffusion of Sichuan cuisine. Interdisciplinary Humanities and Communication Studies, [S. l.], v. 2, n. 5, p. 3632, 2024. DOI: 10.61173/ne9eds68. Disponível em: https://ihcs.deanfrancis.press/article/view/877. Acesso em: 4 nov. 2026.