A vertical food ad showing river fish steamed in a Chinese kitchen: preparation, slashing the skin, steam and the finished dish

Prompt

The same fresh freshwater river fish from Wanlv Lake, weighing approximately 600–750 g. The fish has a naturally oval, laterally compressed body with fine silver-gray scales; its head, tail, and fins are intact, and its proportions are realistic. The fish’s head always faces the left side of the frame and its tail faces the right; use the same white oval fish-steaming plate throughout. Do not change the fish’s length, belly width, head shape, cut locations, or the size of the plate. Raw fish: silver-gray scales, firm flesh. Steamed fish: skin intact, flesh transformed from translucent to a natural warm white, with a clearly defined, flaky texture along the back. Finished dish: tender flesh, clear juices, and only a moderate sheen of hot oil on the surface; the fish must not sit in a pool of thick, heavy oil or sauce. Do not generate any text, subtitles, brands, watermarks, interfaces, rice, other dishes, or unrelated utensils anywhere in the video.
Scene 1 (0–10 seconds) | Preparing the fresh fish: Create a 10-second, vertical 9:16 realistic food-advertising clip featuring steamed river fish. The setting is a tidy Chinese kitchen, with warm natural side light illuminating a wooden cutting board. The subject is a fresh freshwater river fish, already scaled, gutted, and cleaned, weighing approximately 600–750 g. Its body is naturally oval and laterally compressed, covered with fine silver-gray scales; the head is intact, the mouth is closed, and the eyes are clear and natural; the tail and fins are normal in shape. The head always faces left and the tail right. 0–3 seconds: The camera moves slowly from the tail toward the head, showing the silver-gray scales, moist surface, and firm body in close-up. Only tiny droplets of rinse water are visible on the fish; no blood, entrails, or butchering. 3–5 seconds: The chef gently pats the fish’s body and belly with food-safe absorbent paper to remove excess moisture. The hand provides a size reference; the fish must not turn into a gigantic ocean fish. 5–8 seconds: One hand holds the fish firmly by the back while the other uses a chef’s knife to make two or three shallow diagonal slashes along its side. The blade makes realistic contact with the skin; the cuts are neat and stay in fixed positions, without cutting through the body. 8–10 seconds: Sprinkle a small amount of salt lightly over the fish and rub it in gently. Finally, place the same fish whole in the white oval steaming plate, head to the left and tail to the right. Hold the camera steady on the fish. Cinematic food photography, macro lens, shallow depth of field, soft warm light. Keep focus on the scales, cuts, and points of contact with the hands. Avoid: no ocean fish, oversized sea bass-like mouth, salmon, tuna, or multiple fish; do not widen, shorten, or suddenly enlarge the fish; no blood, entrails, or live fish jumping; do not cut off the head or tail; no extra fingers, clipping through the knife, or deformed fins; no text or watermarks.
Scene 2 (10–20 seconds) | Adding the aroma of ginger and scallions: Create a 10-second, vertical 9:16 realistic food-advertising clip featuring steamed river fish, continuing with the same fish and the same white oval steaming plate from the previous scene. Keep the head facing left and tail facing right, and do not change the fish’s size, silver-gray scales, diagonal cut positions, or the plate’s proportions. 0–3 seconds: The chef gently lifts one side of the fish, neatly arranges a small amount of julienned ginger and scallion segments on the bottom of the plate, then smoothly returns the fish to its original position. The fish must be visibly supported; it must not float or suddenly flip over. 3–6 seconds: Place a little julienned ginger inside the belly and a small amount of fine ginger strips in the diagonal cuts. Keep the amount restrained; do not cover the whole fish with ginger and scallions. 6–8 seconds: The camera slowly moves in to show the details of the silver-gray skin, shallow diagonal cuts, and ginger strips. The fish remains raw and fresh; it must not turn white prematurely or develop the texture of cooked fish. 8–10 seconds: The chef holds the white oval steaming plate with both hands and smoothly places it into a prepared stainless-steel steamer. The final frame shows the plate fully settled on the steaming rack, with the lid about to close. Movements are realistic, quiet, and restrained; keep the plate level as it moves, and do not let the fish, ginger, or scallions slide or shift position. Avoid: no large amounts of spices, chili peppers, minced garlic, fermented black beans, lemon, or Western herbs; ingredients must not fly into the fish’s belly by themselves; do not turn the fish over; do not change the plate; do not let the raw fish cook prematurely; the steamer must not suddenly turn into an oven or clay pot; no deformed fingers.
Scene 3 (20–30 seconds) | High-heat steaming to lock in freshness: Create a 10-second, vertical 9:16 realistic food-advertising clip featuring steamed river fish, continuing with the same fish, plate, and stainless-steel steamer from the previous scene. 0–2 seconds: The water in the steamer is at a vigorous boil; the chef smoothly closes the lid. A little realistic steam escapes around the rim; no exaggerated white fog or high-pressure jets of steam. 2–5 seconds: Use a natural time jump from the same camera angle to show the fish steaming over high heat. The lid remains steady, and steam rises gently; changes in the lighting and surroundings convey that cooking time has passed. Do not make it look as if the fish suddenly cooks in a few seconds; this is time compression for an advertising edit. 5–7 seconds: The chef lifts the lid; the steam naturally dissipates first, then reveals the whole fish, now fully steamed. The head, tail, fins, and diagonal cut positions match the previous two scenes. The skin remains intact, with its silver-gray color slightly lightened; the flesh changes from translucent to a natural warm white, and the cuts open slightly to reveal tender, flaky fish flesh. 7–10 seconds: Wearing heat-resistant gloves, the chef lifts the plate out of the steamer with both hands. Use a natural quick cut to show that the excess liquid from steaming has been poured out and the wilted ginger and scallions removed. The final frame shows the same cooked fish back on the kitchen counter, head to the left and tail to the right, with only a little clear natural juice in the plate, ready for the final seasoning with hot oil. Avoid: the fish skin must not split or come off; do not shrink or enlarge the fish; the flesh must not remain translucent and raw; no fried or charred marks; no thick milky-white broth; no large amount of cloudy steaming liquid; steam must not completely obscure the food; do not handle a scalding-hot plate with bare hands.
Scene 4 (30–40 seconds) | Hero shot of the steamed fish: Create a 10-second, vertical 9:16 premium, realistic food-advertising clip featuring steamed river fish, continuing with the same cooked river fish and the same white oval steaming plate from the previous scene. The finished dish must retain the fish’s complete shape: head facing left, tail facing right, silver-gray skin intact, and diagonal cut positions unchanged. The flesh is a natural warm white with a clearly defined, tender, flaky texture. 0–2 seconds: The chef gently places fresh, finely shredded scallions along the center of the fish’s back. Use a restrained amount, with natural color, and do not cover the head, tail, or flesh. 2–5 seconds: A small oil ladle slowly pours freshly heated peanut oil over the fish. The hot oil makes a gentle sizzle as it touches the scallions and fish skin, and a little steam rises. The oil flows naturally along the back and into the diagonal cuts, leaving a thin sheen; no heavy smoke, flames, or large pools of oil. 5–7 seconds: Slowly add a small amount of soy sauce for steamed fish around the edge of the plate. Let it settle at the bottom of the plate, separate from the fish; do not pour a large amount of dark sauce over the fish. 7–10 seconds: Chopsticks gently separate and lift one intact flake of flesh from the thickest part of the fish’s back. The flesh separates along its natural grain and appears warm white, moist, tender, and flaky. Keep the piece intact; it must not crumble into paste or stretch into strings. A natural gap remains where the piece was removed. The camera moves in slowly, then holds steady for about the final second, showing the fish flesh, clear juices, and fine scallion strips. Premium fine-dining advertising aesthetic, warm side light, delicate highlights on the skin and juices, softly blurred background. Avoid: do not pan-fry, deep-fry, or grill the fish; no charred black skin; no chili oil, red oil, or thick dark sauce; no excessive oil floating on the surface; the fish flesh must not resemble tofu, jelly, or paste; chopsticks must not pass through the flesh; the fish must not automatically restore itself after a piece is removed; no extra side dishes, rice, text, or watermarks.

同一条新鲜万绿湖淡水河鲜鱼，约600—750克。鱼身侧扁、呈自然椭圆形，银灰色细鳞，鱼头、鱼尾和鱼鳍完整，体型真实。鱼头始终朝画面左侧，鱼尾朝右侧；全程使用同一只白色椭圆蒸鱼盘。鱼的长度、腹部宽度、鱼头形状、切口位置和餐盘大小不能改变。生鱼状态：鱼鳞银灰、鱼肉紧实。蒸熟状态：鱼皮完整，鱼肉由半透明变成自然暖白色，背部鱼肉呈清晰瓣状纹理。最终成品：鱼肉细嫩、汁水清亮，表面只有适量热油光泽，不能泡在厚重油汁里。全片不要生成文字、字幕、品牌、水印、界面、米饭、其他菜品或无关餐具。第1段（0—10秒）｜鲜鱼备料：生成一段10秒、竖屏9:16的清蒸河边鱼写实美食广告素材。场景是整洁的中式厨房，温暖自然侧光照亮原木砧板。主体为一条已经去鳞、去内脏、清洗干净的新鲜淡水河鲜鱼，约600—750克。鱼身侧扁、呈自然椭圆形，覆盖银灰色细小鱼鳞；鱼头完整，鱼嘴闭合，鱼眼清晰自然；鱼尾与鱼鳍形状正常。鱼头始终朝左，鱼尾朝右。0—3秒：镜头从鱼尾向鱼头缓慢移动，微距展示银灰鱼鳞、湿润表面 and 紧实鱼身。鱼身只有清洗后的细小水珠，不出现血水、内脏或宰杀画面。3—5秒：厨师用食品吸水纸轻轻按压鱼身和鱼腹，吸去多余水分。手掌为鱼的大小提供参照，鱼不能变成体型巨大的海鱼。5—8秒：一只手稳稳扶住鱼背，另一只手用厨刀在鱼身侧面轻划两至三道浅斜刀。刀锋真实接触鱼皮，切口整齐、位置固定，不能切断鱼身。8—10秒：在鱼身表面薄薄撒少量盐，轻轻抹匀。最后把同一条鱼完整放入白色椭圆蒸鱼盘，鱼头朝左、鱼尾朝右，镜头稳定停留。画面采用电影感食物摄影，微距镜头、浅景深、柔和暖光。焦点始终落在鱼鳞、刀口和手部接触位置。避免：不要海鱼、鲈鱼式巨大鱼嘴、鲑鱼、金枪鱼或多条鱼；不要鱼身变宽、变短或突然增大；不要血液、内脏、活鱼跳动；不要切断鱼头鱼尾；不要多余手指、刀具穿模、鱼鳍畸形；不要文字、水印。第2段（10—20秒）｜姜葱提香：生成一段10秒、竖屏9:16的清蒸河边鱼写实美食广告素材，承接上一段同一条鱼和同一只白色椭圆蒸鱼盘。保持鱼头朝左、鱼尾朝右，鱼身大小、银灰色鱼鳞、斜刀位置和餐盘比例全部不变。0—3秒：厨师轻轻托起鱼身一侧，在盘底整齐铺入少量姜丝和葱段，再把鱼平稳放回原位。鱼身有明确支撑，不能悬浮或突然翻面。3—6秒：在鱼腹内放入少量姜丝，在鱼身斜刀处点缀少量细姜丝。配料数量克制，不能用大量姜葱覆盖整条鱼。6—8秒：镜头缓慢推进，展示银灰鱼皮、浅斜刀和姜丝之间的细节。鱼仍保持生鲜状态，不能提前变白或产生熟鱼纹理。8—10秒：厨师双手托住白色椭圆蒸鱼盘，将其平稳送入已经准备好的不锈钢蒸锅。末帧显示餐盘完整落在蒸架上，锅盖正准备合上。动作真实、安静、克制，餐盘移动过程中保持水平，鱼和姜葱不能在盘中滑动变位。避免：不要大量香料、辣椒、蒜蓉、豆豉、柠檬或西式香草；不要配料自动飞入鱼腹；不要鱼身翻转；不要换盘；不要生鱼提前熟透；不要蒸锅突然变成烤箱或砂锅；不要手指畸形。第3段（20—30秒）｜猛火锁鲜：生成一段10秒、竖屏9:16的清蒸河边鱼写实美食广告素材，承接上一段同一条鱼、同一只餐盘和同一口不锈钢蒸锅。0—2秒：蒸锅中的水已经大滚，厨师平稳盖上锅盖。锅沿冒出少量真实蒸汽，不出现夸张白雾或高压喷气。2—5秒：用同一机位的自然时间跳切表现猛火清蒸。锅盖保持稳定，蒸汽轻轻升起，通过光线和环境变化交代烹饪时间已经过去。不能表现成鱼在几秒钟内突然变熟；这是广告剪辑中的时间压缩。5—7秒：厨师揭开锅盖，蒸汽先自然散开，再露出已经蒸熟的整条鱼。鱼头、鱼尾、鱼鳍和斜刀位置与前两段一致。鱼皮仍然完整，银灰色略微变浅；鱼肉由半透明变成自然暖白色，斜刀处微微张开，露出细嫩、瓣状鱼肉。7—10秒：厨师戴隔热手套，用双手托住餐盘移出蒸锅。通过自然短切交代已经倒去盘中多余蒸鱼水，并去掉萎蔫姜葱。末帧是同一条熟鱼放回厨房台面，鱼头朝左、鱼尾朝右，盘中只有少量清亮原汁，等待最后淋油调味。避免：不要鱼皮破裂脱落；不要鱼身缩小或膨胀；不要鱼肉仍然透明生涩；不要炸鱼焦痕；不要奶白浓汤；不要大量混浊蒸鱼水；不要蒸汽完全挡住食物；不要徒手端滚烫餐盘。第4段（30—40秒）｜清蒸英雄镜头：生成一段10秒、竖屏9:16的清蒸河边鱼写实高端美食广告素材，承接上一段同一条蒸熟河边鱼和同一只白色椭圆蒸鱼盘。最终成品必须保持完整鱼形：鱼头朝左、鱼尾朝右，银灰鱼皮完整，斜刀位置不变。鱼肉为自然暖白色，呈清晰细嫩的瓣状纹理。0—2秒：厨师把新鲜细葱丝轻轻铺在鱼背中央。葱丝数量克制、颜色自然，不遮挡鱼头、鱼尾和鱼肉。2—5秒：一只小油勺从鱼身上方缓慢淋下刚加热的花生油。热油接触葱丝和鱼皮时产生轻微滋响，升起少量热气。油流沿鱼背和斜刀自然滑落，形成薄薄光泽，不产生浓烟、火焰或大片油池。5—7秒：沿餐盘边缘缓缓加入少量蒸鱼豉油。豉油停留在盘底，与鱼肉保持层次，不能从鱼身上方倾倒大量黑色酱汁。7—10秒：筷子从鱼背最厚处轻轻分开并夹起一瓣完整鱼肉。鱼肉顺着天然纹理分离，呈暖白色、湿润、细嫩的瓣状结构。夹起的鱼肉保持完整，不碎成肉泥，不拉丝；下方鱼身留下真实取肉空隙。镜头缓慢靠近，最后约1秒稳定展示鱼肉、清亮汁水和细葱丝。高端餐饮广告质感，暖色侧光，鱼皮和汁水有细腻高光，背景柔和虚化。避免：不要煎鱼、炸鱼、烤鱼；不要焦黑鱼皮；不要红油、辣椒油或浓黑酱汁；不要大量浮油；不要鱼肉像豆腐、果冻或肉泥；不要筷子穿透鱼肉；不要夹起一块后鱼身自动恢复；不要额外配菜、米饭、文字或水印。