^Lo, Eileen Yin-Fei (1999). "Poultry and Other Fowl". The Chinese Kitchen. calligraphy by San Yan Wong (1st ed.). New York, New York: William Morrow and Company. p. 314. ISBN0-688-15826-9. ORANGE CHICKEN Chun Pei Gai Pan Traditionally this Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.
^Yeung. Him-Che. Handbook of Chinese Herbs and Formulas. 1985. Los Angeles: Institute of Chinese Medicine.
^Chopra, R. N.; Nayar, S. L.; Chopra, I. C. Glossary of Indian Medicinal Plants. 1986. New Delhi: Council of Scientific and Industrial Research.