Yes. Direct baking is also possible through high temperature to make the semi-finished meat buns cooked, as long as cooked can be eaten, does not affect the taste. Meat bun is one of the traditional Chinese specialties, meaning "meat stuffed bun". In Shaanxi, there are "meat buns with preserved meat" using baklava buns, "meat buns with bacon" of Baoji Xifu (put vinegar in the bacon), "meat buns with baklava" of Tongguan (different from baklava buns, the buns have a charred appearance with clear stripes, the interior is in the shape of a layer, and the body of the cake is swollen, the skin is crispy and the inside is tender, and the fire power is so good that the temperature of the buns when eaten is good for scalding and the old meat buns are hot with cold meat, the meat buns are cooked in a hot bun with cold meat, the meat buns are cooked in a hot bun with cold meat. (It is a hot bun with cold meat, the cake is crispy and the meat is fragrant, cool but not greasy).