This is a list of street foods. Street food is ready-to-eat food or drink typically sold by a vendor on a street and in other public places, such as at a market or fair. It is often sold from a portable food booth,[1]food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Street food vending is found all around the world, but varies greatly between regions and cultures.[2]
Most street foods are classed as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day.[3]
Small pieces of meat (traditionally beef heart) that are marinated in vinegar and spices, grilled, and served on a stick. Anticucho originated in Peru and is now common throughout South America.[7] It is sold in food stalls named anticucheras.[7]
A ring-shaped bread roll made with dough that is boiled in water for a short time and then baked; the result is a dense, chewy interior with a browned and sometimes crisp exterior[10][11]
A soup with meatballs, noodles, and other ingredients; the meatballs are commonly made from finely ground beef with a small quantity of tapioca flour and salt, however bakso can also be made from other ingredients, such as chicken, pork, fish or shrimp[13]
A dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.
A type of meat-filled sandwich on bánh mì bread; the bread is similar to a baguette but airier and with a thinner crust; various fillings are used, most commonly some kind of pork or chicken[20][21]
A savory fried pancake made of rice flour, water, and turmeric powder, stuffed with slivers of fatty pork, shrimp, diced green onion, and bean sprouts[22][23]
Baozi originates from China and can be found in many Asian countries. The dough, made from flour, water, and yeast, is steamed, not baked. Baozi may contain different types of fillings. If unfilled, it is often served as a staple food to side dishes.[24]
Fried fishdumplings, usually served with peanut sauce. "Batagor" is an abbreviation of bakso tahu goreng (which literally means fried tofu and meatballs); it's a variant of siomay in which the dumpling is deep-fried instead of steamed.
A mashed potato patty coated with chickpea flour, then deep-fried and served hot with chutney; a thick sphere, around two or three inches in diameter[25]
In North America, the Belgian waffle is a variety of waffle with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. In Belgium itself, there are several kinds of waffle, including the Brussels waffle and the Liège waffle, none of them called "Belgian".
Rice cake prepared in clay pot on the streets of the Philippines. They are often topped with butter, muscovado sugar, desiccated coconut, grated cheese and salted duck egg.
Czech potato pancake is called bramborák (from brambor, potato) and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, most importantly garlic and marjoram; sometimes ground, cracked or whole caraway seeds) and is served as it is.
A sausage typically made with pork and veal, and usually seasoned with ginger, nutmeg, coriander, or caraway; recipes for the sausage vary by region[35]
A porridge of rice and shredded chicken, served with soy sauce, spices, fried shallots, cakwee (fried dough), krupuk (a type of cracker), and sambal (a hot sauce); often eaten for breakfast[41]
An iced dessert concoction made from dark palm sugar syrup, coconut milk, pandan extract and bean flour, topped with azuki beans and a smattering of grass jelly and palm seeds.
Also known locally as carrot cake, a dish made with rice flour and white radish, wok-fried with garlic, eggs and served in either white or black style based on the preferred type of soy sauce used during seasoning.
Also known as rice noodle roll, chee cheong fun are white rolls cut from steamed sheets of rice or tapioca flour. Prior to serving, the rolls are seasoned with a dash of soy sauce and dressed with shallots, scallions and sesame seeds.
Brand name for a deep-fried food similar to an egg roll, with a thick, chewy dough wrapper stuffed with mutton, barley, cabbage, carrots, celery, rice, and seasonings.[64]
A sandwich of pulled pork leg, sliced cabbage and other ingredients usually chopped on a griddle with custom seasoning. A cheaper variation using processed meat is also common and usually called "chimi burger" or just "chimi".
A large sandwich of churrasco (grilled, thinly-sliced filet mignon) on a roll, with mozzarella, lettuce, tomatoes, mayonnaise, and other ingredients such as bacon, ham, and eggs[68]
A sausage of beef or pork, grilled, split lengthwise, and served on a roll with various condiments; the name is a combination of the words chorizo (sausage) and pan (bread)[70]
Small pieces of meat on skewers roasted over charcoal or deep frying in oil. Chuan was traditionally made from lamb but chicken, pork, beef, and various types of seafood can also be used.
Grilled chicken skewers. The meat is first cooked and cut into narrow slices, then it is coated with barbecue-flavor spices. Mayonnaise and mustard may also be used as toppings.[84][85]
Corn on the cob, grilled and then coated with condiments such as butter or mayonnaise, salt, chili powder, añejo cheese, and lime juice; sometimes served on a stick[100]
A turnover made with pastry dough and any of various savory fillings, usually including some kind of ground or chopped meat; most often it is baked but sometimes it is fried[101]
Fresh grains of corn are first boiled in salted water, then sautéed in butter with onions, chile peppers, and spices; the result is served hot in small cups and topped with lime juice, chile powder or hot sauce, salt, and mayonnaise[105][106]
A sweet snack made by pouring batter through a funnel into hot cooking oil in a circular pattern and letting it deep-fry, then sprinkling it with powdered sugar[127]
Gimbap looks like a big Japanese sushi roll. But unlike sushi, it isn’t made with vinegared rice. Instead, it’s made with cooked white rice rolled in seaweed with vegetables and other ingredients like meat, fish, egg, and cheese.[130]
Pork, prawns, vegetables, bún (thin rice noodles), and other ingredients wrapped in bánh tráng (a thin wrapper made from rice flour); similar to spring rolls, gỏi cuốn are sometimes called "summer rolls"[133]
A gorengan is a type of fritter. Many varieties are sold on traveling carts by street vendors. Various kinds of ingredients are battered and deep fried, such as pisang goreng (banana fritter), tempeh, tahu goreng (fried tofu), oncom, sweet potato, cassava chunk, cassava flour, and breadfruit, and these are often eaten accompanied by fresh bird's eye chili.
A sandwich of melted cheese on toasted bread; many variations exist, but originally it was made by heating buttered bread and slices of American cheese in a skillet[137]
Meat (generally lamb, pork, and/or beef) cooked on a vertical rotisserie; usually served wrapped in a flatbread such as pita, with cucumber, tomato, onion, and tzatziki sauce.[142][143]
A cold dessert that is a mixture of shaved ice, evaporated milk, and various other ingredients—for example, caramelized plantains, jackfruit, tapioca, sugar palm fruit, coconut, sweet potato, boiled kidney beans, and flan[147]
A cooked patty of ground beef, served on a bun or roll, often with toppings such as lettuce, tomatoes, onions, and ketchup; a hamburger with cheese is known as a cheeseburger[148][149]
Rice noodles and egg noodles, with prawns, pork or chicken, egg, bean sprouts, and other ingredients; served with soy sauce and sambal chili pepper sauce.[152]
Ice cream served on an edible cone-shaped pastry that is somewhat similar to a thin, crispy waffle; this allows the ice cream to be eaten without a dish or utensils[158]
Chicken intestines that are cleaned, boiled, put on a skewer, and grilled over charcoal; they are served with a dipping sauce of either spiced vinegar or barbecue sauce[161]
Chicken is first soaked in a spicy marinade that commonly includes allspice berries, Scotch bonnet peppers, thyme, scallions, and fresh ginger; then it is smoked over charcoal at a high temperature, resting on top of green logs of allspice wood, and under a metal cover[163][164]
Chicken livers, gizzards, and hearts that are braised with various spices and then grilled; served either on a plate or as a sandwich in pita bread[166]
Dumplings with a ground meat and/or vegetable filling wrapped in a thin piece of dough; they are often steamed but they can also be fried or boiled[168]
Spicy coconut omelette, made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping. Popular street food in Jakarta, Indonesia.
Godamba roti (a type of flatbread) is chopped up and mixed with chicken or beef, eggs, and spices; the mixture is grilled, and garnished with onion, chili peppers, and other spices[180]
Also known as Nonya Top Hats, the peranakan finger food consists of yam bean, omelette, scallions and other shredded ingredients encased in crispy rice flour cups.
A spicy soup with rice noodles and usually either fish, prawns, or chicken; many different variations exist, with most based either on rich and spicy curry coconut milk or on slightly sour tamarind[183][184]
A wide variety of different food items are served on skewers. The customer selects the skewers they want, which are then cooked in boiling oil or water. A variety of dipping sauces are also provided. At the end the customer pays based on the number of color-coded skewers.[151][187][188][189]
A thick yellow noodle dish garnished with meat, seafood, fried fritters and hard boiled egg, served in thick starchy gravy with vinegar, chili and garlic.[190]
A hand-sized meat pie containing largely diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack.
A dish of boiled yellow noodles, slathered in a thick starchy gravy, garnished with hard boiled egg, tau-pok (tofu puffs), fried onions and green chilis.
A rice vermicelli dish stir fried and garnished with bean spouts, tau-pok (tofu puffs), scallions, hard boiled egg and lime wedges. The "wet" version is served with a sweet and sour gravy.
Chicken noodles of seasoned yellow wheat noodles topped with seasoned diced chicken meat (ayam). It is a popular street food in Indonesia, sold by travelling food cart.
A stuffed pancake or pan-fried bread made from minced meat (beef or chicken, sometimes mutton) along with garlic, egg and onion, and is eaten with curry or gravy.
Indonesian fried rice with aromatic, earthy and smoky flavor of caramelised sweet soy sauce and powdered shrimp paste. Served by street vendors, in warungs and also by travelling night hawkers that frequent residential neighbourhoods with their wheeled carts.[203]
Rice cooked in coconut milk and wrapped with banana leaf with sambal and trimmings such as toasted peanut and egg. It is similar to the Indonesian Nasi Uduk and the Bruneian Nasi Katok.
Hot pot dish with daikon, boiled eggs, konjac, fish pastes and fried tofu fritters in a dashi soup base sold by food carts, convenience stores and izakayas.[204]
Rice noodles which are stir-fried with eggs and chopped tofu, and flavored with tamarind pulp, fish sauce (nampla น้ำปลา), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts.
A panelle is a chickpea fritter; a patty made with gram flour is deep-fried; usually served as a sandwich, sometimes with a side of crocchè (mashed potatoes and egg, covered in bread crumbs and fried)[207]
A round, hollow puri (a type of bread), fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.[212]
Traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, yogurt and tamarindchutney[218][219] and topped with chaat masala and sev.[218][220]
Deep-fried catfish served with traditional sambal chili paste, often served with fried tempeh and steamed rice. Usually sold in street-side humble tent warung.
A savoury fishcake delicacy from Palembang, Indonesia, made of the mixture of fish and tapioca dough. Pempek is served with yellow noodles and a dark, rich sweet and sour sauce called kuah cuka (lit. vinegar sauce).
Its principal ingredients are squash and sweet potato, and it is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish.
Rice cooked in a seasoned broth, and various additional ingredients are sometimes used. Mussels filled with rice is a common street food in Istanbul, Turkey.[232]
Spring roll with a crepe-like thin wrapping made from wheat flour, filled with a mixture of shredded yam bean, omelette, carrots, lettuce and bean sprouts.
A thinly rolled bread dough crust, topped with tomato sauce, cheese, and other ingredients such as small pieces of meat and vegetables, and baked in an oven[234]
A small pizza[238] that can range in size as a finger food at around three inches in diameter[239][240] to that of a small personal-sized pizza.[241][242]
Raw tuna or other fish, marinated in lime or lemon juice, mixed with vegetables such as cucumber, tomato, and scallion, with coconut milk poured over it; poisson cru means "raw fish"; the dish is also known as ʻota ʻika[244]
Hamburger-like sandwich made from white bread and a half-inch slice of thick baloney like sausage, diced sweet onion, chopped pickled cucumber, ketchup and mustard.[245]
The proventriculus (part of the digestive system) of a chicken, breaded with corn starch and deep fried; served either in a small bagful of vinegar, or skewered on bamboo sticks to be dipped in the vinegar just before it is eaten; sometimes served with puso rice dumplings[250]
Thick corn tortillas that are stuffed with various fillings, such as pork, chicken, refried beans, and/or cheese; often served with curtido, a lightly fermented cabbage relish[252][253]
The eggs of a quail are prepared many different ways in various regions; in some countries they are sold as street food; for example, in the Philippines, kwek kwek are hard-boiled quail eggs that are covered with an orange-colored batter and deep-fried[255]
Egg-shaped balls of cooked, mashed plantains stuffed with a mixture of refriedblack beans, chocolate, and cinnamon, deep-fried and served with powdered sugar or honey on top.[261][262]
Indian Rojak or Mamak Rojak is distinctly different from the fruit and vegetables variant. A combination of fritters, potatoes, tofu, tempeh and hard boiled eggs is garnished with cucumbers, onions and green chilis and served with a spicy peanut gravy.[265]
An unleavened flatbread made with atta (a finely-ground whole wheat flour); when making roti (sometimes known as chapati) the dough is heated on a flat griddle.[266][267]
Malaysia, Indonesia, Singapore, Brunei and Thailand
Dough that is kneaded, flattened and grilled to a crispy-chewy texture with optional condiments such as egg, usually served with a dhal curry dip. Also known as Roti prata (Singapore) or Roti thitchu (Thailand).
A baguette that is halved and fried with a topping mixture of egg, minced meat and onions, served with cucumbers, chili or tomato sauce and mayonnaise on the side.
A sandwich of chopped meat, traditionally braised pork, that has been stewed in a soup containing many spices, and served on a bun; sometimes written as rou jia mo, it originated in Shaanxi Province[269]
Mozzarella cheese, chopped tomatoes, and béchamel sauce, placed between two round pieces of puff pastry and baked; rustico originated in the Salento region of Italy[270]
Dough covered with tomato sauce and topped with anchovies, black olives, onions, and garlic, baked in an oven; sardenara is similar to focaccia or pizza[276]
A dish of seasoned, skewered and grilled meat, usually served in peanut sauce. A popular street food throughout Southeast Asia; from Indonesia, Malaysia, Singapore and Thailand. Pork satay is popular in Thailand.[277]
A savoury and spicy dish made of wet krupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce.
A type of chaat (a savory snack) made with puri (an unleavened, deep-fried bread), potatoes, onions, several types of chutney, and sev (small pieces of crunchy noodles made from chickpea flour)[283]
A sfenj is a deep-fried food similar to a doughnut. It is made with sticky, unsweetened dough, and usually sprinkled with powdered sugar. Traditionally it is eaten for breakfast or at tea time.[285]
Meat (usually lamb and/or veal, or chicken) cooked on a vertical rotisserie; served in pita or a similar bread wrap, or on a plate, often with tahini sauce and other condiments[291][292]
A steamed fish dumpling with vegetables served in peanut sauce. It is derived from Chinese Shumai, and considered a light meal that is similar to the Chinese dim sum. A popular street food, sold by cart or bicycle food vendors.
A slice of cheese (which is usually Edam, but may also be Hermelín) about 1.5cm thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. It is often served accompanied by a side salad, potatoes (fries or boiled potatoes), and, typically, tartar sauce. The dish may also be prepared with a thin slice of ham inserted between two slices of cheese, and in Czech fast food outlets it is often served in the form of a sandwich – in something similar to a hamburger bun.
A steamed dumpling in Teochew cuisine that is filled with yam bean, bamboo shoots and dried shrimps, wrapped in a white skin made of rice/tapioca flour.
The intestines of a sheep or goat, placed on a skewer, flavored with parsley and onions, and cooked on an open grill[295] It is one of the most common street foods in Palermo, Sicily.[296]
A spicy tofu dish food from Cirebon, a port town in West Java, Indonesia. Tahu gejrot consists of tahu pong, a type of hollow tahu goreng (fried tofu) cut into small pieces. It is served with a thin and watery dressing that is made by blending palm sugar, vinegar and sweet soy sauce.
A deep fried, golden-brown tofu dish served with bean spouts, carrots and shredded cucumbers, may be drizzled with a thick sweet and spicy sauce, made from shrimp paste, grounded peanuts and chili. Tahu telur is an Indonesian variation where tofu and eggs are cooked into an omelette before adding the toppings.[307]
A ball-shaped snack made of a wheat flour-based batter and cooked in a special moulded pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion.
Masa (a corn-based dough made from hominy), combined with various savory ingredients and spices, steamed in a corn husk; the wrapping is discarded before eating[312]
A savoury vegetarian dish made of stir fried tauge (bean sprouts) with slices of tofu, ketupat or lontong rice cake and yellow noodle, served in spicy oncom-based sauce.
A very large, dense corn tortilla, with refried beans, asiento (rendered lard), and Oaxaca cheese, some kind of meat such as pork or chicken, and various toppings often including salsa and guacamole; served either flat of folded in half[317]
A large sandwich with any of various meat fillings and other flavorful ingredients, served on a telera or similar bread; often eaten at lunch time[320] It is a common street food in Mexico City, Mexico.[321]
A pastry made by wrapping dough around a stick and roasting it over an open flame, then sprinkling it with sugar and cinnamon; sometimes it is served with additional toppings[323]
Turnip cake is a standard Cantonese dim sum dish. It is made from a batter of grated turnip, rice flour, mushroom and shrimp, wok-fried and then steamed. It is often served with hot chili oil or oyster sauce.[325]
A type of banana fritter; sliced saba bananas, and sometimes other fruit slices, are put into in a spring roll wrapper, rolled in sugar, and deep-fried[327]
Wheat noodles, grilled with various ingredients such as vegetables and chicken or pork, and coated with a slightly sweet, savory sauce. It is often served on a plate or in a bowl. Alternatively it is sometimes called yakisoba-pan and served in a bun similar to a hot dog bun.[331]
An open-face sandwich made of half a baguette or other long roll, topped with sautéed white mushrooms, cheese, and sometimes other ingredients, toasted until the cheese melts, and served with ketchup[332][333]
↑ "Her mother would cook Vietnamese food because that was what she was taught in Saigon: Bánh hói, Bánh canh, fish soup and rice-paper rolls with hot Thai basil and mint."Alice Pung.[17]
↑ "The Hmong name for them is khaub piaj; the Vietnamese name is bánh canh. These delightfully chewy noodles thicken the soup a little and they soak up a lot of liquid when cooked, so make plenty of broth."[18]
↑ "Beondegi are silkworm pupae boiled or steamed, served in cups, and skewered with toothpicks"[27]
1 2 3 "Iconic buildings define cityscapes, but street food defines cities. Hot pretzels in Manhattan, currywurst in Berlin, funnel cake in Boston. Local aromas wafting through the iron grids of a city imbue the memory better than a snapshot."[80]
1 2 3 4 5 6 "A list of the most famous and widespread street foods would certainly include ice cream, doughnut, doner kebab, fish and chips, hamburger, and hot dog ..."[92]
↑ "The pepito is a sandwich that is one of Venezuela's most popular street foods."[226]
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Chuan, especially in the north-east of China referred to as chuan'r, are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims.
Beondegi (번데기), literally "pupa", is a Korean insect-based street food made with silkworm pupae.
A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread, on a bun, or on a roll. Variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chicken on a Kaiser, hot chicken, or chicken salad sandwich.
A pork chop bun is one of the most popular and famous snacks in Macau, and has been described as a Macau specialty. Pork chop bun is derived from a Portuguese pork sandwich named bifana.
A zapiekanka is a toasted open-face sandwich made of a sliced baguette or other long roll of bread, topped with sautéed white mushrooms, cheese and sometimes other ingredients such as ham. Served hot with ketchup, it has been a popular street food in Poland since the 1970s.
Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Garae-tteok (가래떡) is a long, cylindrical tteok made with non-glutinous rice flour. Grilled garae-tteok is sometimes sold as street food. Thinly sliced garae-tteok is used for making tteokguk, a traditional dish eaten during the celebration of the Korean New Year. The world record of the longest garaetteok was achieved in Dangjin, South Korea in 2018, with 5,080 metres (16,670 ft).
A bollo is a bun, popular in Latin America, made from corn, yuca, or potato. Variations are found in the cuisines of Colombia, Ecuador, Cuba and Panama. Corn and yuca bollos are an indigenous food of the Caribbean coast of Colombia and Panama, where they are boiled in leaves. This preparation is similar to the humita of the Andes, the hallaquita of Venezuela and the pamonha of Brazil.
Cheburek are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-alligned countries of Eastern Europe in the XXth century.
Mie celor, is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia.
Tokneneng is a tempura-like Filipino street food made by deep-frying orange batter covered hard-boiled chicken or duck eggs.
Malatang is a common type of Chinese street food. It originated in Sichuan, China, but it differs mainly from the Sichuanese version in that the Sichuanese version is more similar to what in northern China would be described as hot pot.
Kibbeling is a Dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. In the nineteenth century, it denoted the salted waste of the cod fish, which was an important part of the popular diet. It is a popular dish in the Netherlands.
Mughlai paratha is a popular Bengali street food consisting of a flatbread (paratha) wrapped around or stuffed with keema and or egg. It is believed to have originated in Bengal Subah during the time of the Mughal Empire as a derivative of the Turkish Gözleme. The dish is believed to be prepared for the royal court of Mughal Emperor Jahangir.
Obložený chlebíček or just Chlebíček is a dish in Czech and Slovak cuisines also common in other former Austro-Hungarian countries. It is a type of open sandwich with various toppings and garnishes. It is often served as an appetizer dish or as a snack.
Jhalmuri is a popular street snack in the Bengali, Bihari and Odia cuisines of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura and Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora.
The pepito is a sandwich prepared with beef, pork, or chicken originating from Spain and also very popular in Latin America. It is a common street food in Venezuela and is also available at some U.S. restaurants. For the beef version, various cuts of beef are used, and myriad additional ingredients can also be used in its preparation.
Pizza by the slice is pizza sold in individual portions as a fast food by a restaurant or street vendor. Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pizzas. The jumbo slice is a large-sized slice of New York–style pizza made in areas of Washington, D.C. Pizza al taglio is a style of rectangular slice of pizza that originated in Rome and is typically sold by weight.
↑ Wickramasinghe, P.; Lowe, J.; Rajah, C.S.; Benson, A. (2005). Food of India. Food of the World S. Murdoch Books. p.35. ISBN978-1-74045-472-8. Retrieved May 23, 2016.
↑ "Kamote Cue", Filipino Style Recipe, May 11, 2012. Retrieved July 11, 2016.
↑ Facaros, D.; Pauls, M. (2004). Italy. Cadogan Guides Italy. Cadogan Guides. p.61. ISBN978-1-86011-113-6. Retrieved May 27, 2016.
1 2 Simopoulos, A.P.; Bhat, R.V. (2000). Street Foods. Nutritional Triggers for Health and in Disease Series. Karger. p.128. ISBN978-3-8055-6927-9. Retrieved July 31, 2016.
1 2 Simopoulos, A.P.; Bhat, R.V. (2000). Street Foods. Nutritional Triggers for Health and in Disease Series. Karger. p.4. ISBN978-3-8055-6927-9. Retrieved July 24, 2016.
↑ "Gukhwappang, Panecillos de Crisantemo"Archived 2016-09-17 at the Wayback Machine , Paella de Kimchi, April 21, 2012. Retrieved July 17, 2017. In Spanish. "The Gukhwappang 국화빵 is another one of those meals you can buy at street stalls.... they are shaped like a chrysanthemum flower. These small rolls are usually made in a round mold..."
↑ Planet, L.; Richmond, S.; Eaves, M.; Holden, T.; Milner, R.; Tang, P.; Whyte, R. (2016). Lonely Planet Korea. Travel Guide. Lonely Planet Publications. p.pt840. ISBN978-1-76034-023-0. Retrieved May 23, 2016.
↑ Simopoulos, A.P.; Bhat, R.V. (2000). Street Foods. Nutritional Triggers for Health and in Disease Series. Karger. p.78. ISBN978-3-8055-6927-9. Retrieved May 23, 2016.
↑ Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. p.260. ISBN978-1-61649-531-2.
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