2. Purchased items: List the names of the purchased foods or raw materials in detail, which can be classified according to the classification, such as vegetables and fruits, meat and poultry, seasonings, etc.

3. Supplier information: record basic information such as the name, contact information and address of the supplier to ensure effective communication and traceability with the supplier.

4. Purchase quantity: indicate the quantity of each purchase, such as weight, unit or quantity, to facilitate subsequent inventory management and use planning.