Baked bran comes from wheat, which is ground into wheat bran powder with skin, and then washed with flour for many times to become gluten. After fermentation and cooking, it is spongy, soft and elastic. In addition to being the main ingredient, baked bran can also be used with a variety of meat and vegetable raw materials, which is also commonly known as wild vegetables. Baked bran is a special food with high protein, high inorganic salt, low fat and low carbon hydrate, which is suitable for fat people.

Baked bran is a common traditional food in Jiangnan. The common baked bran in Jiangsu and Zhejiang cuisine is "Sixi Baked Bran" (Sixi is generally bamboo shoots, yellow flowers, fungus and peanuts) and "Honey Baked Bran". Rumor has it that Emperor Guangwu of the Eastern Han Dynasty did it. When he was fighting with Wang Mang, he found that the flour was moldy after being wet by rain, so he took a moldy dough and washed it in the river. What he finally washed out today is gluten.

Eating baked bran means getting rich in the new year. In the old days, there must be a bowl of baked bran with rich ingredients on every family's New Year's Eve dinner table: peanuts mean more children and more happiness, raw bran means a lifetime of wealth, and mushrooms and day lilies (day lilies) take gold as the most expensive meaning.

At that time, the baked bran of general hotels in Shanghai was seasoned and baked with cooked gluten made by bean products factory. It tastes soft, but it's not delicious. Kutokuhayashi vegetarian restaurant has its own workshop to make cooked gluten since 1933. Its cooking methods are also different, which can make the baked bran more delicious. This kind of baked bran is very popular because of its high quality and good taste.