Cellophane noodles - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Hulin, Belinda (November 10, 2009). Knack Chinese Cooking. Globe Pequot Press. p. 150. ISBN 9780762758463. ^ "China Vermicelli Manufacturer - Yantai Yinsida Longkou Vermicelli Co., Ltd". made-in-china.com. Archived from the original on 2007-09-27. ^ Keiko Ohnuma (Apr 25, 2007). "The choice is clear". Honolulu Star-Bulletin. Archived from the original on June 14, 2008. ^ "Chicken Long Rice". 'Ono Kine Grindz. TypePad. October 27, 2005. Archived from the original on September 27, 2007. ^ Yunxiang Yan (2015). "From Food Poisoning to Poisonous Food: The Spectrum of Food-Safety Problems in Contemporary China". In Kwang Ok Kim (ed.). Re-orienting Cuisine: East Asian Foodways in the Twenty-First Century. Berghahn Books. p. 272. ^ "Archived copy". Archived from the original on 2011-07-18. Retrieved 2010-12-16.CS1 maint: archived copy as title (link)