[Photo provided to wuxi.gov.cn]
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Water fried gluten puff is among Wuxi's most iconic traditional dishes, ranking alongside Huishan clay figurine and Wuxi sauced spare rib as the city's top three specialties.
How to prepare it?
The origins of this dish date back to Emperor Xianfeng's reign (1851-1862) during the Qing Dynasty (1644-1911). It is made from wheat flour, with the dough repeatedly rinsed in water to remove starch, leaving behind pure gluten. The dough is then shaped into small balls and deep-fried at a carefully maintained temperature of 160-180 C in vegetable oil. The resulting product is golden and plump, featuring fine surface markings and a distinctive honeycomb-like internal structure. It is highly valued for its thin, crispy skin and durability, which allows it to endure long simmering without breaking or turning mushy.
How to eat it?
Water-fried gluten puffs serve as a vegetarian delicacy or complement meat dishes in stir-fries, braised meals, or soups. The traditional method involves stuffing gluten with seasoned minced pork, then simmering until the gluten absorbs the broth. This dish, often featured at family banquets during the Spring Festival and other major festivals, symbolises reunion and unity. For Wuxi residents, it is more than just food — it is a treasured taste memory.
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