For water gluten, add salt (2 teaspoons, 10 grams) to the flour, slowly pour in the water, and mix evenly with chopsticks. The mixed dough will be slightly softer than the dumpling noodles. Soak the dough in water for 20 minutes. Gently wash the dough with your hands in a basin filled with water. Change the water from time to time to wash out the essence of the flour until the dough turns dark in color, feels firm and not sticky, and does not lose color when soaked in water.

Oil gluten is a traditional fried pasta with golden color, smooth surface, crispy taste, delicious taste and high vitamin and protein content. The production of the most well-known oil gluten product in Wuxi began in the Qianlong period of the Qing Dynasty (mid-18th century) and has a history of more than 260 years. The original preparation method was to add sifted bran to salt water and manually step it into raw bran (also known as gluten). The raw bran was then kneaded into blocks and fried in a boiling oil pan to become spherical and hollow oily gluten. The term "Qingshuiyougluten" appeared in the late Qing Dynasty (mid-19th century). The first store in Wuxi to display a "Qingshuiyougluten" sign was the Ma Chengmao Gluten Shop in Badou Nong.

Roasted bran (fū) is a common Han specialty food in Jiangnan area. Grind wheat with husks into wheat bran flour, then rub and sift in water to separate the gluten. It is made by fermentation and steaming. It is sponge-like, has high protein content, and also contains calcium, phosphorus and iron. According to reports, Available in general food stores.

Modern technology directly uses gluten (wheat protein powder) as raw material, and roasted dried bran is common in the market. In recent years, with the improvement of people's living standards, fresh roasted bran has entered the market and is very popular because of its better nutrition and taste.