I have cooked this dish before, and the menu of the hotel is ordered by the guests themselves. I just cut the steamed bread into mahjong-sized dices and fried it golden outside. Then I put it aside, and then I shredded the cabbage and fried it with lard (called big oil in the north). If possible, I'll put some dried Chili soup in it and pour it on the steamed bread. The process of serving food in a hotel is the time from the kitchen to the table (you can cook at home for a while, but not for long). The soup was sucked by steamed bread, which was a little crispy. In fact, you are a connotative foodie!