Wuxi youjin noodles

The production of Wuxi oil gluten began in the Qing Dynasty (the middle of 18th century) and has a history of more than 230 years. At the beginning, the method of making was to step the screened bran with salt water into raw bran (also known as gluten) by manpower, then knead the raw bran into a block and fry it in a boiling oil pan to become spherical hollow oil gluten. The name of clear water oil gluten appeared in the late Qing Dynasty (mid-19th century), and the first one to put up the sign of "clear water oil gluten" was Ma Chengmao gluten shop in Badou Lane. Wuxi oil gluten is golden in color, smooth in surface and crisp in flavor. It tastes delicious and contains high vitamins and protein. If it is stuffed into meat pulp and cooked, it will have a unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)