"Hooking the fire" and "turning the pot" are the cooking skills of the chef in one go. When the chef turns the spoon, the "oil mist" in the turned vegetables and soup will contact with the flame and lead the fire into the spoon. Most of the dishes with "hook fire" are "fried", such as: three kinds of fried meat with onions and hot kidney flowers. These dishes need extremely high temperature in a short time, and they are rich in taste and dark in color. Dishes with light taste and light color are not suitable for this technique, otherwise they will smell like oily smoke and be black in color. The so-called "turning over the pot" means that the dish is fully heated in the pot and the salt penetrates into the dish evenly. When the cook "turns over the pot", the oil in the pot will come into contact with the flame, so it will produce the flame.