1. Upper staple food: staple foods such as rice and noodles are placed on the upper floor. You can use a small bowl or a food container to hold the staple food and cover it. This can keep the temperature and humidity of the staple food, avoid mixing with other foods, and facilitate access.

2. Middle layer of cooked food: put cooked food such as vegetables and soup. In the middle layer. This can avoid the influence of the taste and temperature of cooked food on the staple food. You can use sealed food containers or bags to hold cooked food, so as to ensure the moisturizing and heat preservation effect of food.

3, the lower layer released food: raw meat, vegetables and other raw materials are placed in the lower layer. This can avoid the contact between raw food and cooked food and reduce the risk of cross-contamination of food. Pack raw food in sealed containers or bags to ensure the freshness, hygiene and safety of ingredients.