What does \"bending\" mean in the context of bending pipes?

Bake with a flame, then bend hard! http://baike.baidu.com/view/354477.htm Roasting: An ancient method involving burying something in charcoal ashes until it is cooked; it is still used in some areas of Hunan, such as in the Zixing dialect. It refers to a processing method that uses ginger, scallions, and broth to flavor food and eliminate any unpleasant odors inherent in the food itself. The Northern cuisine also refers to a cooking method in which the food, along with the broth, is placed in a sealed ceramic pot and cooked over low heat. 　　Stew 　　wēi 　　(1) ㄨㄟˉ 　　(2) To cook something in ashes that are still hot: ~sweet potatoes. 　　(3) Cook slowly over low heat: ~beef. 　　(4) Zheng code: UOKH, U: 7168, GBK: ECD0 　　(5) Number of strokes: 13, Radical: fire, Stroke order sequence: 4334251211534 　　(6) Wang code: olge 　　Detailed annotations 　　-------------------------------------------------------------------------------- 　　Wei 　　wēi 　　〈Noun〉 　　(1) (Phonetic-semantic character.) Fear fire and sound. Original meaning: The fire in the brazier. Same original meaning. “Wei” refers to the fire in a basin. ——\"Shuowen\": Hot ashes are called fanwei. ——“Popular Writings”: All the apprentices, big and small, are nothing but worthless scum. ——Ming Luo Maodeng’s “The Popular Narrative of the Eunuch Who Went to the West” (2) For example: wei chen (ash; dust); wei jin (ash, the remnants after burning). Word form changes -------------------------------------------------------------------------------- Wei wēi <verb> (1) To cook or heat something using a slow fire. For example: stewing tea; stewing beef; warming (heating over a low flame). (2) Placing raw food in ashes and slowly roasting it there. For example: stewed chestnuts; stewed taro; roasting (grilling); stewing pot (a round ceramic container used for stewing or cooking). (3) Drying. For example: It becomes wet when dried out; one must avoid moisture when it’s dried out (emphasizing the difficulty of raising children). (4) Burning. For example: wei zhi (barbecuing); wei fan (burning to destruction). (5) One of the methods for processing traditional Chinese medicines. Coat the medicinal herbs with moist flour and heat them in a pan filled with heated talcum powder until the outer layer turns golden brown; or heat them layer by layer using paper to remove some of the oil. For example: Roast with embers 　　Common phrases 　　-------------------------------------------------------------------------------- 　　Roast using embers 　　wēikǎo 　　 Roasting by covering something with embers, hot ash, hot sand, or hot stones. 　　Roast potatoes in hot ash. 　　Warm affectionately 　　wēirè 　　 Affectionate; tender treatment. 　　That woman doesn’t understand the situation; she hopes to warm her husband’s heart and restore their relationship as husband and wife. ——From Ming Dynasty’s Feng Menglong, “Stories to Warn the World” – Cooking Techniques: Stewing. Definition: This technique involves first blanching the prepared ingredients in boiling water. Then, enough broth and seasonings are added to a pot; it is brought to a boil over high heat. After the foam is removed, the lid is placed on the pot, and the heat is reduced to low levels for an extended period of time, until the broth becomes thick and the ingredients become completely tender. Process: Material selection → Blanching → Putting in a casserole with broth and seasonings → Covering and simmering for a long time → Completion of the dish. Features: A half-broth dish that uses the lowest heat level and requires the longest cooking time. It should be soft, without thickening. Selection and characteristics of ingredients for stewing: 1. The main ingredients should be old, hard, firm, and resilient. For example: poultry such as old hens and old ducks; livestock such as beef ribs, beef tendons, beef sinew, beef hoof tendons, beef chest and abdomen meat, pork belly, as well as ham, cured meat, and salted meat. Aquatic products: snakehead fish, black fish, eel, and other fish species. Vegetables: shiitake mushrooms, chestnuts, dried vegetables, dried fruits, dried beans, etc. 2. Shape of the main ingredients. It can be served in large pieces or as whole items; there is no need for soaking before stewing, and the preliminary cooking process involves simply coating it in batter – boiling it in water is sufficient, with the foam on the surface having to be removed. 3 When cooking in a pot, different treatments should be applied to various ingredients used. Ingredients with a firm texture that can withstand prolonged heating can be added first, while those with poor heat resistance (which are mostly auxiliary ingredients) should be added once the main ingredients have been cooked until they become semi-melted. When heating on low heat, it is necessary to strictly control the intensity of the heat, keeping it at a very low level; the water temperature in the pot should be maintained between 85°C and 90°C. The surface of the water remains at a gentle boil without boiling over. Signature dishes: Cordyceps and turtle soup, Suan Botou (Shanghai)

It should be cold bending; I’m not sure if that’s correct