Jelaskan Lihat juga dari Masakan Sichuan dalam bahasa melayu

Fuchsia Dunlop. Land of Plenty : A Treasury of Authentic Sichuan Cooking. New York: W.W. Norton,  2003.  ISBN  0393051773.

Fuchsia Dunlop. Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China. (New York: Norton,  2008). ISBN  9780393066579. The author's experience and observations, especially in Sichuan.

Jung-Feng Chiang, Ellen Schrecker and John E. Schrecker. Mrs. Chiang's Szechwan Cookbook : Szechwan Home Cooking. New York: Harper & Row,  1987. ISBN  006015828X.

Eugene Anderson. "Sichuan (Szechuan) Cuisine,"  in Solomon H. Weaver William Woys Katz. Encyclopedia of Food and Culture. (New York: Scribner,  2003; ISBN  0684805685). Vol I  pp. 393–395.