The Chinese seitan is called Jim Mian and is believed to have originated in ancient China as a meat substitute for Mahayana Buddhists. Legend has it that some court cooks invented this form of seitan because, by tradition, emperors were required to follow a week of vegetarianism a year. Mian Jin is often eaten fried. There are various types of Chinese seitan:
- Gluten fried in oil: they are small fried pieces (3-5cm) sold as an imitation of "sea ears" (abalone). They have a golden brown color and are then used in soups; they are often combined with black mushrooms (Hiang gu). There is also a type of larger size that is stuffed with meat or tofu, the so-called Qui jin.
- Steamed gluten: it is rolled and cooked gluten as the name suggests. It is whitish or gray and is often used in other recipes, perhaps cut into thin rounds, called Mian Lun (gluten wheels). Larger, rose-colored medallions are sometimes sold as "fake ham" for vegans.
- Baked spongy gluten: it is said kao fu and, as it is leavened, looks like a sponge. It is sold in blocks to be cut and cooked in soup recipes, as it has the characteristic of absorbing a lot of liquid.
