Food impaction is essentially due to the generation of gaps in the contact area of adjacent teeth, which can occur during resting or masticatory movement. We classify food impaction into resting type and motor type according to the spatial and temporal characteristics of gap generation. Locomotor food impaction refers to the contact relationship between adjacent teeth in the open position, and the food impaction is caused by the transient separation of the contact area during the occlusal movement. Motor food impaction has different names in different studies, such as close contact between adjacent surfaces, no anatomical disruption, etc. There is no obvious gap at the site of embolism during the examination of patients with this type of food embolism, and the gap is created during the biting or chewing movement, so the term motor food embolism better reflects its characteristics. We analyze this type of food impaction exists in two situations: one is that the gap is created by the direct action of the teeth in the far middle of the gap during the lateral coaptation movement and the teeth are displaced far from the middle to make the food wedge in, in this case there is little resistance in the contact area by flossing, the natural wear of the adjacent surface is also small, and the tooth axis is vertical or tilted to the far middle; the force that makes the teeth displaced far from the middle is mainly addressed during treatment. The other type is due to the effect of tooth separation by squeezing the food that fails to spill out in time during the process of shredding. This type of food embedment usually has a tight contact area, with obvious wear on the adjacent surfaces, the tooth axis is tilted proximally and centrally, the food drainage channels on both sides of the gap disappear, and a small amount of fibrous food is stuck in the contact area; the treatment focuses on establishing the food drainage channels. Some patients may have both conditions, and treatment must be tailored to the findings of the examination, as the adjustment process is irreversible and extremely difficult to correct, and improper adjustment can aggravate food impaction. The authors chose three modalities of adjustment: elimination of the pestle and mortar cusp, deepening of the sulcus, and the adjustment of the proximodistal bevel, which is called the serial adjustment method. Satisfactory results were obtained in the treatment of food impaction.