In Cantonese cuisine it's important that foods have huo-ch'i [air of the pot / be piping hot], which means they ought to be eaten as soon as they've been cooked. The idea is probably related to tactile sensation, just as I mentioned before for pizza and pan stickers.
粵菜講究鑊氣，本指燒好就吃，恐怕和吃的人的觸覺有關，如上面提到的鍋貼、義大利肉餅。