Combined with the contents of nutrition-oriented agriculture and functional food advocated by the world, the concept of “functional wheat variety” was put forward for the first time in this paper, which was defined as “containing healthy ingredients, regulating of beneficial metabolism, meeting special needs to the certain group of patients and serving as a daily non-toxic side effect food with normal taste”. With the epidemic virus warning and the social demand that people dietary change from “full” and “good” to “healthy” after China enters the post-industrial era, the breeding goal of cultivating “functional wheat varieties” was proposed after “high-yield varieties” and “high-quality varieties”. Based on the results of long-term research on starch, protein, esters and other components, this article introduced new functional wheat varieties (lines) with “Glycine”, “High pigment”, “High resistant starch”, “Zinc-rich”, “Low gliadin” and “Low phytic acid” characteristics. According to the “healthy China 2030” plan and other national strategies, the development prospect of “the cultivation of functional varieties is the key foundation to solve the problem of” sticking neck “of China’s functional food, a kind of functional variety can form a kind of functional food, a variety of functional varieties can form China’s functional flour products industry, and promote the development of China’s entire food industry” was carried out. As the stability and reliability of functional varieties and related food is the “lifeline” of products and markets, specific suggestions were put forward from the height of being responsible for consumers in the areas of functional crop varieties such as establishment of functional ingredient testing institutions, formulation of national standards or commercial sign for varieties-derived foods, construction of the commercial marks of functional food and functional crop varieties and so on, to ensure the healthy development of functional crop varieties and related food in China.