To make this dish, wheat flour is mixed into a dough and left to rest. Afterward, the dough is rinsed in water multiple times to separate the starch from the gluten. The gluten is then steamed until cooked and sliced. Some of the starch is used to create a clear soup paste, while the remaining starch is transformed into small square blocks of wheat flour. These blocks, along with bean vermicelli, sesame oil, ginger powder, and pepper, are added to the soup as seasoning. The soup should be kept at a constant boil throughout the cooking process. When serving, fried sesame twists are added to the rice and allowed to soak in the soup until they become soft and flexible. This dish is entirely vegetarian and does not contain any meat or fish. It has a predominantly spicy and fragrant flavor, with a distinct ginger taste. Bean Gluten is a commonly enjoyed breakfast option.