Realistic vertical food ad showing a whole duck cooked in a Hakka kitchen: pan-searing, sauce, slow braising and final plating

Prompt

【General shot settings】 10 seconds, vertical 9:16. Realistic, high-end food commercial; the same warm-toned Hakka kitchen, the same old wooden work surface, the same black iron wok, and the same whole duck with a consistent size and shape. Window light from the left, shallow depth of field, realistic food textures, restrained steam and natural oil sheen. The camera moves slowly and steadily, with each segment mainly filmed in continuous shots. Natural cooking ambience only; no voiceover or music. 【General negative constraints】 No text, subtitles, Logo, packaging, unrelated utensils, or suddenly appearing side dishes; no extra limbs, deformed fingers, duplicated ingredients, deformed cookware, melting food, or food that becomes cooked instantly. Preserve natural cooking movements and a sense of weight. Segment 1: Ingredient setup On the same wooden work surface sits a washed whole duck, with three small bowls of rice wine, soy sauce, and slab sugar syrup beside it, along with sliced ginger and scallion segments. Start with a close-up as hands gently pat the duck skin dry with clean kitchen paper. The camera slowly pushes in, showing the texture of the duck skin and the consistency of the seasonings. At the end, lift the duck securely and move it toward the iron wok, creating a motion match for placing it in the wok in the next segment. Keep it looking raw and fresh, with no premature browning or cooked-meat texture. Segment 2: Searing and adding the sauce In the same black iron wok, the whole duck has been evenly seared to a golden brown; ginger slices, scallion segments, and a little duck fat surround it. Steadily support the duck with a spatula, showing the tiny bubbles as it sears against the wok, then slowly pour in the prepared mixture of rice wine, soy sauce, and slab sugar syrup. The camera moves from a close-up by the edge of the wok to a close-up of the duck skin; the sauce naturally comes to a boil on contact with the hot wok. End by holding on the golden duck and the freshly boiling sauce. Do not let the duck turn dark red instantly, and do not let the liquid disappear out of nowhere. Segment 3: Braising and basting Continue in the same cookware and setting. The whole duck is braising over low heat in the sauce, and its skin is gradually taking on a warm soy-braised hue. A hand scoops up the sauce in the wok with a long-handled spoon and slowly pours it over the duck’s back; the sauce runs over the skin and back into the wok. Follow the basting action with a side-on macro shot, highlighting realistic steam, gentle simmering, and the sheen of the duck skin. End with the duck still whole, providing a reference for the plating shot. No vigorous boiling; do not let the meat fall apart or deform. Segment 4: Final dish presentation On the work surface in the same kitchen, the cut-up three-cup duck is neatly arranged on a plate; the skin is glossy reddish-brown, and the pieces show realistic cross-sections and layers. First show the skin in a low-angle close-up, then slowly spoon the reduced sauce over it, letting the sauce naturally coat the meat. Finally, a pair of chopsticks lifts a piece of duck with the skin on. The camera slowly moves closer, focusing on the duck skin, the texture of the meat, and the sauce coating, while the background softly blurs. Do not add garnishes, rice, or a second dish; do not create exaggerated cheese pulls. Authentic Hakka three-cup duck starts with a good duck. Rinse a fresh duck and pat it dry; don’t blanch it, so you can preserve the duck’s pure, savory flavor. Sauté the ginger slices and scallion segments until fragrant, then slowly sear the whole duck against the wok to render excess duck fat. Sear until golden on both sides, then add rice wine, soy sauce, and slab sugar syrup. Bring the sauce to a boil, then lower the heat and braise for a full forty-five minutes. Turn the duck and baste it with the sauce throughout, letting the aromas of rice wine, soy sauce, and sweetness infuse the meat evenly. Finally, turn up the heat and reduce the sauce until the duck skin is glossy reddish-brown and the sauce coats the duck. Let it cool slightly, chop it into pieces, then pour the sauce back over it. That’s rich, flavorful Hakka three-cup duck. “Use the food commercial finishing Skill and combine the videos in the order 1, 2, 3, 4. Use the approved original text for the voiceover; generate one continuous Doubao voiceover in a single pass. Target duration: 40 seconds, 1080×1920, 24fps. Preserve the original video’s ambient sound at low volume. Export an MP4, keyframe check images, and a validation report.”

【通用画面设定】 10 seconds，vertical 9:16。写实高端美食广告，同一间暖色客家厨房、同一张旧木操作台、同一口黑色铁锅，同一只大小与外形稳定的整鸭。左侧窗光，浅景深，真实食物纹理，克制的蒸汽和自然油光。镜头缓慢稳定移动，段内以连续镜头为主。只有自然烹饪环境声，不生成旁白和音乐。 【通用负面约束】 不要文字、字幕、Logo、包装、无关餐具或突然增加的配菜；不要多余肢体、手指变形、食材复制、锅具变形、食物融化或瞬间变熟。保留正常烹饪动作与重量感。 第1段：食材建立 同一张木操作台上放着洗净的整鸭，旁边摆放米酒、酱油、片糖水三只小碗，以及姜片、葱段。近景开始，手用干净厨房纸轻轻吸干鸭皮表面水分。镜头缓慢推进，展示鸭皮纹理和调料质感。最后将鸭身稳稳托起，朝旁边铁锅方向移动，为下一段入锅做动作衔接。保持生鲜状态，不出现提前上色或熟肉质感。 第2段：煎制与入汁 同一口黑色铁锅里，整鸭已煎出均匀金黄色，周围有姜片、葱段与少量鸭油。用锅铲稳稳托住鸭身，展现贴锅煎制的细小气泡，再缓缓倒入调好的米酒、酱油与片糖水料汁。镜头由锅边近景移向鸭皮特写，料汁接触热锅后自然沸腾。结尾停留在金黄鸭身与刚煮开的料汁上。不要让鸭身瞬间变成深红色，也不要让液体凭空消失。 第3段：焖煮与淋汁 延续同一锅具和场景。整鸭正在料汁中小火焖煮，鸭皮逐渐呈现温润酱色。手用长柄勺舀起锅中原汁，从鸭背缓缓淋下，酱汁沿皮面流动并回落锅中。以侧面微距跟随淋汁动作，突出真实蒸汽、轻柔沸腾和鸭皮光泽。结尾保持完整鸭身，为出锅镜头提供参考。不要剧烈沸腾，不要让鸭肉脱落或变形。 第4段：成品展示 同一厨房的操作台上，已经斩件的三杯鸭整齐装盘，鸭皮红亮，肉块保留真实切面与层次。先以低角度近景展示皮面，再用勺缓缓淋上浓缩原汁，酱汁自然附着。最后一双筷子夹起一块带皮鸭肉，镜头缓慢靠近，焦点落在鸭皮、肉质和挂汁细节，背景柔和虚化。不要新增装饰、米饭或第二道菜，不要夸张拉丝。 地道的客家三杯鸭，先从一只好鸭开始。鲜鸭洗净擦干，不用焯水，才能保留最本真的鸭肉鲜香。姜片葱段下锅爆香，整鸭贴锅慢煎，逼出多余鸭油。煎至两面金黄，再加入米酒、酱油和片糖水。料汁煮开，转小火焖足四十五分钟。中途不断翻面、淋汁，让米酒香、酱香和甜香均匀渗入鸭肉。最后开火收浓原汁，直到鸭皮红亮、酱汁挂身。稍凉斩件，再淋回原汁，这就是醇香入味的客家三杯鸭。 “使用美食广告成片 Skill，按1、2、3、4的顺序合并视频。口播使用已确认原文，一次生成连续豆包配音。目标40秒，1080×1920、24fps，保留低音量原视频环境声，输出MP4、关键帧检查图和验证报告。”