Seitan: Difference between revisions

Wheat gluten, called ''miànjīn'' in [[Chinese language|Chinese]] ([[Traditional Chinese character|traditional]]: {{lang|zh-Hant|[[wiktionary:麵|麵]][[wiktionary:筋|筋]]}}, [[Simplified Chinese character|simplified]]: {{lang|zh-Hans|[[wiktionary:面|面]][[wiktionary:筋|筋]]}}, literally "dough tendon"; also spelled ''mien chin'' or ''mien ching'' in [[Latin script]]) is believed to have originated in [[ancient China]], as a [[meat analogue|meat substitute]] for adherents of [[Buddhism]], particularly some [[Mahayana]] Buddhist monks, who are strict vegetarians (see [[Buddhist cuisine]]). One story attributes the invention of imitation meat to chefs who made it for Chinese emperors who traditionally observed a week of vegetarianism each year. ''Miàn jīn'' is often [[Deep frying|deep fried]] before being further cooked in [[Chinese cuisine]], which confers a crispy rind that enhances the texture of the gluten. There are three primary Chinese forms of wheat gluten.