Wash the eggplant and cut it into small cubes. If the eggplant is older with thicker skin, peel it first before cutting.

Place the dried glass noodle pieces in a bowl and pour boiling water over them. Let them soak until softened, then drain well.

Heat the lard in a pan over medium-high heat. Add the diced eggplant and stir-fry for 6–7 minutes until soft and slightly juicy. Transfer it to a large bowl.

Add a small amount of cooking oil to the same pan and stir-fry the softened glass noodles with dark soy sauce until evenly colored and lightly coated with oil. This step helps keep the noodles tender and flavorful.

Combine the noodles with the eggplant and let the mixture cool completely.

In a large bowl, mix the flour, yeast, and sugar.

Gradually add the warm water and stir until a shaggy dough forms. Knead until the dough becomes smooth and soft. If it feels slightly rough, let it rest for 5 minutes, then knead again.

Cover the dough and let it rise in a warm place until doubled in size.

Once the eggplant mixture has cooled, add salt, MSG, ground Sichuan pepper, white pepper, oyster sauce, chicken broth, green onions, ginger, and chili flakes.

Mix thoroughly so the glass noodles absorb the flavorful liquid.

Transfer the risen dough onto a lightly floured surface. Knead it to remove air bubbles until it returns to roughly its original size.

Roll the dough into a long log and divide it into 30–40g portions. Shape each portion into a ball.

Flatten each ball and roll it into a wrapper with thin edges and a slightly thicker center.

Place a spoonful of filling in the center, then fold and pinch the edges to seal.

Arrange the buns on a steamer tray, leaving space between each bun.

Let them rest for about 10 minutes until slightly puffed and springy when gently pressed.

Bring the steamer water to a full boil first.

Place the buns in the steamer and steam over high heat for 15 minutes. Once finished, remove them immediately and serve warm.