Rujukan dan bacaan lanjut Goreng_kilas

  • Anderson, Eugene N. (1988). The Food of China. New Haven: Yale University Press. ISBN 0300047398. 
  • Chao, Buwei Yang (1945). How to Cook and Eat in Chinese. New York: John Day. . Several reprints.
  • Chen, Joyce (1962). Joyce Chen Cook Book. Philadelphia,: Lippincott. 
  • Newman, Jacqueline M. (2004). Food Culture in China. Westport, Conn.: Greenwood Press. ISBN 0313325812. 
  • Institut Ricci (2001), Grand dictionnaire Ricci de la langue chinoise (dalam bahasa French), Paris and Taipei: Institut Ricci (Paris–Taipei), Desclée de Brouwer (Paris), ISBN 2-220-04667-2. Selenggaraan CS1: Bahasa yang tidak dikenali (link)
  • Wilkinson, Endymion (2012), Chinese History: A New Manual, Cambridge (MA): Harvard University Asia Center, distributed by Harvard University Press, ISBN 978-0-674-06715-8. 
  • Young, Grace (2004), The Breath of a Wok, New York: Simon & Schuster, ISBN 978-0-7432-3827-4. 
  • Young, Grace (2014), Stir-Frying to the Sky's Edge, New York: Simon & Schuster, ISBN 978-1416-5805-77.