Wuxi Fried Gluten Puffs

Also called clear-water fried gluten, Wuxi's gluten puffs are hollow golden balls made by deep-frying wheat gluten until it swells, crisp outside and airy within. They rank alongside Huishan clay figurines and braised ribs as one of the city's three traditional specialties.

With over two centuries of history, it is traditionally traced to a nunnery at the foot of Huishan in Qing-dynasty Wuxi, where a nun fried leftover wheat gluten to keep it from spoiling and discovered the crisp, puffed result, which later spread among the public.

Mostly used as an ingredient: stuffed with minced pork to make meat-filled puffs, or simmered in braises and soups where it soaks up the broth, a versatile staple of the Wuxi home table.

Its hallmark is the hollow, puffed shape with a crisp shell and spongy interior, and its remarkable ability to soak up sauce and melt with flavor.