Yulin gluten bread is well known because of its thinness, durability and elasticity. Authentic Yulin gluten bread, handmade, flexible and skilled, exquisite workmanship. The gluten baker made the dough very soft, mixed the refined flour into cold water dough, pulled it into cakes weighing 17 ~ 20g, rolled it into rectangular cakes with a diameter of about 20cm and a thickness of 1 ~ 2mm with a rolling pin, and then stretched it from one side.

With the continuous improvement of people's living standards, there are higher requirements for the taste and appearance of gluten bread. Xiangxiang gluten bread timely adjusted the formula of gluten bread, and made improvement, breakthrough and innovation on the basis of retaining the traditional technology. It is as shiny as gold, as thin as cicada's wings, slightly salty and crystal clear, and you can see the words when you spread it out in the newspaper. With all kinds of exquisite dishes, it's delicious to roll up and eat. It's really good food.

History:

It is said that Emperor Kangxi of the Qing Dynasty set sail on the Songhua River. Local officials sent a chef from Little Elm to offer him gluten bread, and Kangxi was full of praise after eating it. During the Republic of China, Wu, the governor of Heilongjiang, ate the gluten bread here when he passed by the small elm tree, which was even called delicious. At that time, Xu Changxi, an official of Hulan Xiaoyushu Patrol Team, often went to small restaurants to eat gluten bread. For a time, gluten bread became famous.