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[Objective] The objective was to research the quality evaluation of Chinese wheat variety which analyzed in Europe laboratory, discuss the quality analysis standard of different countries. [Method] Two leading varieties (Yangnong19, Ji-mai22) of Huanghuai wheat area from China were analyzed in Cra-w (Walloon Agricultural Research Centre). [Result] Yannong19 corresponds to amuchstronger flour with a far better gluten quality. It could be used for bread making. It could also be used to produce good quality gluten. Jimai22 is not suitable for bread making but would probably be better for noodles production. [Conclusion] Protein results which come from NIR instrument are over estimating the content. This is probably due to the fact that Europe instruments are calibrated with European wheat. [ABSTRACT FROM AUTHOR]