Wuxi oil gluten was produced in the Qing Dynasty (1mid-8th century), and it has been more than 230 years now. The original production method is to manually step the screened bran into raw bran (also called gluten) with salt water, then knead the raw bran into a block and fry it in a boiling oil pan to make spherical hollow oil gluten. The name of clear water oil gluten appeared in the late Qing Dynasty (1mid-9th century), and the earliest sign of "clear water oil gluten" was Ma gluten shop in Badou Lane.

Wuxi oil gluten has golden color, smooth surface, crisp taste, delicious taste and high content of vitamins and protein. If it is stuffed into the pulp and cooked, it will have a unique flavor.

Wuxi oil gluten is very famous. Restaurants can use it to turn all kinds of dishes, and it is often used to accompany meals, cook and make soup. There is another folk custom in Wuxi. Every family reunion on holidays, a bowl of meat is indispensable on the dining table to show reunion and increase the happy atmosphere. Oil gluten has always been a famous local product in Wuxi.

Speaking of the origin of oil gluten, it was first fried by a nun. In the past, to go to Huishan, you had to cross Wuli Street. There is a Dade Bridge at the top of Wuli Street, and there is a nun by the bridge. This Antang is near Huishan, quiet, and it is the birthday of the Four Seasons Bodhisattva. Many old ladies in Chengxiang, Wuxi, come here to read Buddha and sit still at night. Sometimes they study in seven buddha, and they live in buddhist nun for six or seven days. There is a chef in buddhist nun, who is famous for his cooking and vegetarian dishes. As the saying goes, "tofu leaves are nothing." Her cooking is unusual, famous and delicious. When teachers cook vegetarian dishes, they often use raw bran as the main material, and stew, stir-fry and cook in soup. It's really satisfying for the old lady who reads Buddha. When meeting Mrs. Fu and the young lady, the teacher used raw bran to match the first-class winter bamboo shoots and mushrooms. Authentic dishes attracted endless praise in vegetarian restaurants. There are many people who often come to buddhist nun to study Buddhism, and there are also many famous laymen who come to be vegetarian. No wonder the chef always prepares a small jar full of raw bran.

Once upon a time, dozens of old rural women who had agreed to come to Laitang to read Buddha and sit at night didn't come that day. The chef has prepared several tables of raw bran for vegetarian food in the morning, so why not let her worry? Raw chaff will spoil overnight, but it can't be eaten all night. First, the cook put some salt in the bran jar, but he was still worried about what would happen in the jar. She thought about it and tried to open the frying pan to fry raw bran to avoid spoilage. She can still cook vegetarian food tomorrow morning. There is too much oil in the oil pan. As soon as the oil rolled, the teacher was afraid that the raw chaff could not be fried thoroughly, so he deliberately fried it into small pieces, grabbed a handful and threw it into the oil pan. The shovel turned over several times. Hey, what a surprise! I saw the raw bran blocks in the pot swell into golden transparent hollow balls and jump in the boiling oil. The teacher picked up his fingers with a shovel and poked them crunchy, smelling delicious food in his nose and tasting it in his mouth. She was so happy that she quickly called the teachers to have a look, and everyone praised her. She also named the fried hollow bran jiaozi "oil gluten". The chef has an abacus in mind. Since then, the nun Lisu Zhai has added fried gluten, brewed gluten, gluten bamboo shoots, gluten soup, authentic vegetarian dishes and authentic delicacies. I'm afraid there are fewer tables and fewer guests in Lisu Zhai every day. After the news spread, Antang and temples all over the country began to learn from it, adding oil gluten to vegetarian food.

Soon, the oil gluten shop opened in Wuxi. Dyed gluten has entered thousands of households, and meat stuffing gluten, gluten fried shredded pork and vegetable baked gluten have become daily meals. As for those restaurants and restaurants, the chefs even crossed the ocean with the Eight Immortals, each showing his magical powers and cooking many famous traditional dishes in Wuxi.