Explained also as "tumbling". Also known as "gluten". Food name. Mixed with flour and water, washed away the starch contained therein, leaving a sticky mixture of protein coagulated into clusters is gluten.

Origin Song Shen Kuo (宋 沈括) "Mengxi Bianzhan (梦溪笔谈-辩证一)"："to wash away the soft noodles, the gluten is seen." Song Lu You, "Notes of the Old Learning Temple," Volume VII: "(Zhongshu) eat all the honey. Tofu, tumbling, cow's milk and so on, all impregnated with honey."

Example of Ming Li Shizhen, "Compendium of Materia Medica - Valley - Wheat": "gluten, with bran and noodles in the water kneaded and washed into. It was rarely known in ancient times, but now it is a vegetarian food." The Dream of the Red Chamber (《红楼梦》第六一一回)："Chunyan said that meat is not good, and asked you to fry a gluten, and less oil is only good."

Gluten is a kind of colloidal mixed protein unique to wheat flour, composed of wheat protein and wheat gluten. The flour will be added to the amount of water, a little salt, stirred well on the strength of the formation of the dough, and then later with water to wash repeatedly, the dough in the live flour and other impurities all washed away, the rest is gluten. Oil gluten hand ball, put into the hot oil pot fried to golden brown and fish out that is; will wash the gluten into the boiling water pot to cook for 80 minutes until cooked, that is, "water gluten". According to historical records, gluten was created in China during the North and South Dynasties, is the garden of vegetarian garden in the wonders, especially with gluten as the main ingredient of the vegetarian imitation meat dishes, known as the Chinese cuisine, has always been loved by the people. To the yuan dynasty has been mass production of gluten, in the Ming dynasty Fang Yizhi's "physical knowledge" on the detailed description of the method of washing gluten. Gluten dishes increased in the Qing Dynasty, the pattern is constantly being renovated.