1, food classification: classify all kinds of dishes, such as vegetables, tofu, vermicelli and meat. For easy access and management.

2. Placement order: The placement order should be in accordance with the cooking order. First, the ingredients to be cooked should be placed at the front, which is convenient for the chef to take and does not delay the cooking time.

3. Matching of side dishes: Match dishes according to color, taste and nutrition to make dishes look more beautiful and balanced.