sweet-scented Chinese cabbage

This sweet-scented osmanthus is not that sweet-scented osmanthus. To put it bluntly, this is scrambled eggs with chopped pepper and pickled cabbage. Eggs, sauerkraut, and chopped peppers may not seem to be a very close match, but they have a unique flavor.
Looking at the half bowl of pickled cabbage left over at home, I couldn't bear to throw it away. (Every time I cook, I am afraid of leftovers and waste them, so I almost become a leftovers recycling station in my house). Looking at this pickled cabbage, I inexplicably thought of the last line of the song sung by Xuecun: Cui Hua, serve pickled cabbage. So, this dish was created. Anyway, how do I remember the last line of the song: Osmanthus, served with pickled cabbage? The sweet-scented osmanthus in this outrageous dish name is actually fried eggs. The first time I heard this name was a dish called sweet-scented osmanthus tendon. At that time, I foolishly thought that sweet-scented osmanthus and tendon were cooked together. Later, I realized that sweet-scented osmanthus is a way to make eggs. Because the loose eggs are covered with tendons, like fragrant osmanthus blooming on them, they get their name.