Reference

https://zh.wikipedia.org/wiki/%E4%B8%AD%E5%9C%8B%E9%85%92%E6%96%87%E5%8C%96

Anderson, E. N. (1988). The food of China. Yale University Press.

程裕祯. (2017). 中国文化要略. 外语教学与研究出版社.

Nishinari, K. (Ed.). (2020). Textural characteristics of world foods (1st ed.). Wiley. Retrieved June 18, 2024, from https://search-ebscohost-com.lib-e2.lib.ttu.edu/login.aspx?direct=true&AuthType=ip,cookie,url,uid&db=nlebk&AN=2340889&site=ehost-live