Selected high-quality soybeans are soaked in clean water overnight. After grinding and filtering the pulp, they are boiled over high heat. At this point, chopped cabbage is added, and the heat is immediately reduced to a slow simmer. The soybean milk in the pot gradually condenses and floats like clouds, accompanied by the cabbage. Without complex seasoning, a dish of tofu pudding with rich soybean aroma, sweet vegetables, and tender texture is completed, fully exhibiting its natural flavor.