High gluten flour and noodles are characterized by a whiter color of the finished product, which tastes crisp and sinewy and is not easy to break, and is generally suitable for boiled and branded varieties, such as dumplings, noodles, spring roll skins, pearl soups, pancakes and so on.

Medium gluten flour and noodles are characterized by soft and strong, plasticity, easy to form; cooked is not easy to go out of shape, moderate taste, color and lustre of the whiter, this feature, especially for the production of a variety of fancy steamed cake, such as cabbage cake, goldfish cake, four happy cake.

Low-gluten flour and noodles are characterized by glutinousness, small strength, the finished product is translucent, color and lustre is poor, but the taste is delicate, sweet, and easy to heat and mature. It is suitable for making steamed dumplings, siu mai, pot stickers and oil cakes.