Lo, Eileen Yin-Fei (1999). «Poultry and Other Fowl». The Chinese Kitchen (1.ª edición). Nueva 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.»
