火候 (huǒ hou): การควบคุมความร้อน

When stir-frying green vegetables, heat control is crucial: if the heat is too high, the vegetables easily burn; if it's too low, they won't be crisp enough.

To stew beef, first bring it to a boil over high heat, then turn to low heat and simmer slowly. Only with good heat control will the meat become tender and flavorful.

When frying fish, he was afraid the skin would stick to the pan, so he kept flipping it. As a result, because the heat wasn't controlled well, the fish still fell apart.

When baking a cake, both the oven temperature and time must be precise. If the heat control is slightly off, the cake may collapse or burn.

To steam buns, wait until the water is boiling before putting them in the steamer. Only with sufficient heat will the buns be fluffy and soft, not hard.