diff --git a/README.md b/README.md
index a83bcd42..d72df21e 100644
--- a/README.md
+++ b/README.md
@@ -211,7 +211,7 @@
 
 - [奥利奥冰淇淋](./dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md)
 - [烤蛋挞](./dishes/dessert/烤蛋挞/烤蛋挞.md)
-- [戚风蛋糕](./dishes/dessert/戚风蛋糕.md)
+- [戚风蛋糕](./dishes/dessert/戚风蛋糕/戚风蛋糕.md)
 - [提拉米苏](./dishes/dessert/提拉米苏/提拉米苏.md)
 - [芋泥雪媚娘](./dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md)
 
diff --git a/dishes/dessert/戚风蛋糕/DSC08606.jpg b/dishes/dessert/戚风蛋糕/DSC08606.jpg
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diff --git a/dishes/dessert/戚风蛋糕/IMG_1516.jpg b/dishes/dessert/戚风蛋糕/IMG_1516.jpg
new file mode 100644
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diff --git a/dishes/dessert/戚风蛋糕.md b/dishes/dessert/戚风蛋糕/戚风蛋糕.md
similarity index 95%
rename from dishes/dessert/戚风蛋糕.md
rename to dishes/dessert/戚风蛋糕/戚风蛋糕.md
index 30f45157..c3cc30cd 100644
--- a/dishes/dessert/戚风蛋糕.md
+++ b/dishes/dessert/戚风蛋糕/戚风蛋糕.md
@@ -56,7 +56,6 @@
 > 特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5个鸡蛋配方的话加一勺水(15g)会帮助蛋清打发（1个鸡蛋配方则是3g水）
 > 而蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。
 > 温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。
-
 ### 搅拌蛋黄液
 
 * 向蛋黄中加入食用油、牛奶以及 **1/4** 的白糖，用刮刀搅拌均匀
@@ -115,4 +114,24 @@
 - [为了做好这个戚风蛋糕，我用了一整箱鸡蛋，从此告别凹底和塌陷](https://zhuanlan.zhihu.com/p/86865919)
 - 对戚风蛋糕而言，蛋清打发是次要问题，关键是**烤制时的温度和时间**。
 
+- 一些参考图片
+
+  ![配方](./IMG_1516.jpg)
+
+  ![筛子分离蛋黄](./DSC08606.jpg)
+
+  ![手动分蛋黄](./DSC08608.jpg)
+
+  ![蛋黄](./DSC08612.jpg)
+
+  ![打发蛋白](./IMG_0269.jpg)
+
+  ![倒入模具](./DSC08618.jpg)
+
+  ![预热烤箱](./DSC08621.jpg)
+
+  ![烤制](./DSC08627.jpg)
+
+  ![成品](./DSC08716.jpg)
+
 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git a/mkdocs.yml b/mkdocs.yml
index f32bdca1..7dc35a17 100644
--- a/mkdocs.yml
+++ b/mkdocs.yml
@@ -256,7 +256,7 @@ nav:
       - 甜品:
           - 奥利奥冰淇淋: ./dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md
           - 烤蛋挞: ./dishes/dessert/烤蛋挞/烤蛋挞.md
-          - 戚风蛋糕: ./dishes/dessert/戚风蛋糕.md
+          - 戚风蛋糕: ./dishes/dessert/戚风蛋糕/戚风蛋糕.md
           - 提拉米苏: ./dishes/dessert/提拉米苏/提拉米苏.md
           - 芋泥雪媚娘: ./dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md