This is a dish I've made before, and it's one that the guests ordered themselves, but the hotel menu didn't have it, so I diced the buns to about the size of a mahjong, then deep-fried them, golden brown on the outside, and then set them aside. Then I cut the cabbage into shreds, fried them in lard, and put in a bit of dried chili peppers, if I could, and then poured a bit more soup, punched them in a little bit, and then poured them over the buns, and then they were done. (At home, you just cook it and let it sit for a while, but not too long.) The soup is sucked up by the buns, and a little crunch is added, which is very interesting! In fact, you are a very connotative eaters!