Spongy, chewy and glutenous are the best words to describe this immensely savory ingredient. Commonly known as wheat gluten, it is made from washing wheat dough, dissolving everything in the process but the gluten. The result is an exceptionally porous sponge-liked texture which is chewy, fun and amazing at absorbing flavours and gravy. We promise you will love the squeaks it makes when you bite into it. If you are vegetarian, good news! Wheat gluten makes a really great vegan main too.

烤麸，又称面筋，外表多孔像海绵，口感松软有弹性，是适合各种多汁菜肴的最佳主角。烤麸的制作过程是一种转化的艺术，就是把面粉在水中搓揉筛洗，只留下分离出来的面筋，使得口感非常Q弹， 是一项深受大家喜爱的素食材料。

With its spongy and porous texture, wheat gluten works best in soup, stews or any dishes with thick gravy. This explains why it takes centre stage in a very popular Shanghai dish, Si Xi Kao Fu, where the wheat gluten is braised together with peanuts, black fungus mushroom, shiitake mushroom and lily flowers. Si Xi Kao Fu is literally translated to Four Happiness Kao Fu, from which one can guess the dish’s auspiciousness. It’s no surprise why it’s a popular dish during Chinese New Year Reunion Dinner. 

烤麸海绵一般的外形和松软又Q弹的口感让它最适合做带有汤汁的料理，比如煮，炖，红烧等。四喜烤麸是上海最著名的小吃之一, 是用烤麸作为主角，和花生，木耳，香菇以及百合一起红烧。从名字就可以猜到，四喜烤麸是一道寓意吉祥的菜。在上海，吃四喜烤麸就寓意着多子多福，一生富贵，为此也就成了一道年夜饭上必不可少的菜肴。