The culinary culture, characteristics, and nutritional value of Su cuisine in ChinaHuilun Li(George Mason University), Guansheng Ma(Peking University)Journal of Ethnic FoodsApril 28, 202210.1186/s42779-022-00130-xCited by 4SaveCiteExport RISWatch citationsRelated PapersThe Chinese Children and Families Cohort Study|Nutrition Today|2018|7