Kitchen Storage, following the principle of "dividing by areas and putting things in their proper places", is the key to maintaining efficient cooking and a clean and tidy appearance. The core classification can be carried out according to the use of the items: First, in the food storage area, dry goods such as rice, flour, oil and grain, condiments, as well as fresh fruits and vegetables and refrigerated beverages in the refrigerator should be stored in separate zones. Secondly, in the kitchenware area, POTS, knives, forks, spoons, chopsticks, cutting boards and commonly used tools should be placed in the drawers of the stove according to their usage frequency. Thirdly, in the tableware area, bowls, plates, cups and saucers are centrally stored in the cabinets for easy access. Meanwhile, cleaning supplies such as rags and garbage bags should be placed independently under the sink. In addition, making good use of storage boxes and label-based management can make everything clear at a glance and bid farewell to clutter.
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