The production history of oil gluten has been more than 230 years, starting from the Qing Dynasty (1mid-8th century). At that time, the production method was to manually step the screened bran into raw bran (also known as gluten) with salt water, then knead the raw bran into blocks and fry it into spherical hollow oil gluten in a boiling oil pan. The earliest use of clear water oil gluten was in the late Qing Dynasty (1mid-9th century). The first sign of "Clear Water Oil Gluten" is the horse gluten shop in Badou Lane. Oil gluten has a long history of production and exquisite craftsmanship. It has surpassed similar products in other places in quantity and quality and has become a major specialty of Wuxi. Oil gluten is golden in color, smooth in surface, crisp in taste, delicious or delicious to eat, and contains high vitamins and protein. If stuffed into the pulp and cooked, it will have a unique flavor.