【HaiChuan Discussion】Why do all the cafeteria workers shake when serving food?

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I believe everyone who attended school during their middle years has some experience with the food served in the school canteens. As one of China’s renowned \"ninth major cuisines,\" school canteen food is known for its high use of salt and low use of oil. Its distinctive feature is that dishes are prepared by boiling, while the flavoring of meat and vegetables relies on imagination. Classic dishes include stir-fried potato shreds, stir-fried potato slices, stewed potato chunks, and combinations of potato slices and potato chunks… These are all well-known dishes that can be considered one of the biggest sources of stress for many people during their adolescence, second only to the homeroom teachers outside the classrooms. But the specialties of the cafeteria’s dishes go far beyond that; what stands out the most are the ladies who serve the food – each of them possesses a remarkable skill in handling the spoons. It seems as though there are four or five pieces of meat in each spoonful of food, but before one can even feel happy about that, a quick shake of the spoon leaves only a tiny piece of meat left, with the rest returning to the bowl of food to attract other students. But why do all the chefs in school canteens love to “shake their hands” so much?