Professional feeding training is generally carried out from the following aspects: 1. Feeding position: let the patient take the supine position with the trunk flexed at 30°, the head bent forward, the shoulder on the hemiplegic side padded with a pillow, and the head tilted to the healthy side. 2.Food form: select based on the principle of easy before difficult. Foods that are easy to swallow are characterized by uniform density, appropriate viscosity, not easy to loosen, easy to deform, not easy to remain on the mucosa, such as vegetable puree, jelly, egg custard, etc. The color, aroma, taste and temperature of the food should also be taken into account. 3.Bite size: The most suitable amount of food for each bite to be swallowed is about 20 ml for normal people, but patients with swallowing disorders should try a small amount of 3-4 ml first, and then increase as appropriate. 4.Setting speed: Instruct the patient to ingest, chew and swallow at an even speed. 5.Swallowing residual food pieces removal training includes swallowing training, several swallowing training, nod-like swallowing training, and lateral swallowing training. 6.Choose tableware: spoon surface should be small, not easy to stick to food, spoon handle thickness and length should be appropriate. 7.Comprehensive training: including muscle strength training, sputum removal training, upper limb function training, selection and use of assistive devices, food preparation, and maintenance of oral hygiene before and after eating.