Wuxi Gluten Balls

Last updated 2026-11-10 — The production of Wuxi gluten balls began during the Qianlong era of the Qing Dynasty (mid-18th century) and has a history of over 230 years. The original method involved mixing sifted wheat bran with saltwater and pounding it by foot into raw gluten (also called wheat gluten). The raw gluten was then shaped into lumps and deep-fried in boiling oil to form spherical, hollow gluten balls. The term “clear-water gluten ball” emerged in the late Qing Dynasty (mid-19th century), and the first shop to hang out a sign bearing the name “Clear-Water Gluten Ball” was Ma Chengmao’s Gluten Shop on Batou Lane in Wuxi. Wuxi gluten balls are golden in color, smooth on the surface, fragrant, crispy, and delicious to eat. They are rich in vitamins and protein. When stuffed with meat filling and cooked, they take on a uniquely delightful flavor. (Wuxi)