Промпты для видеорекламы паровой речной рыбы

General Requirements: The same fresh Wanlu Lake freshwater river fish, approximately 600-750g. The fish body is laterally compressed, naturally oval-shaped, with fine silver-gray scales, complete head, tail, and fins, and a realistic body shape. The head always faces the left side of the frame, and the tail faces the right; the same white oval steamed fish plate is used throughout. The fish's length, belly width, head shape, incision positions, and plate size must not change. Raw state: silver-gray scales, firm meat. Cooked state: skin intact, meat changes from translucent to natural warm white, back meat shows clear petal-like texture. Final product: tender meat, clear juices, surface with only a moderate amount of hot oil luster, not soaked in heavy oily sauce. No text, subtitles, brands, watermarks, interfaces, rice, other dishes, or irrelevant tableware. Segment 1 (0-10s) | Preparation: Generate a 10s, vertical 9:16 realistic food commercial footage of steamed river fish. Scene: clean Chinese kitchen, warm natural side lighting on a log cutting board. Subject: fresh freshwater river fish, descaled, gutted, cleaned, 600-750g. Head faces left, tail right. 0-3s: Camera moves slowly from tail to head, macro shots of scales, moist surface and firm body. Only small water droplets, no blood/organs. 3-5s: Chef uses paper towel to pat dry. Hand provides scale reference. 5-8s: One hand holds the fish, the other makes 2-3 shallow diagonal incisions. Blade makes real contact. 8-10s: Lightly sprinkle salt, rub evenly. Place in white oval plate. Cinematic food photography, macro lens, shallow depth of field. Avoid: Sea fish, bass, salmon, tuna; body size changes; blood/organs; cut-off heads/tails; clipping; text/watermarks. Segment 2 (10-20s) | Aromatics: 10s vertical 9:16 footage, continuing from Segment 1. Maintain head direction, scales, incisions, and plate scale. 0-3s: Chef lifts fish to place ginger and scallion underneath. 3-6s: Add ginger to belly and incisions. Restrained amount of garnish. 6-8s: Macro shot of raw details. 8-10s: Plate placed into stainless steel steamer. Real, quiet movement. Avoid: Excessive spices, chili, garlic, herbs; flying ingredients; flipping fish; premature cooking; fingers clipping. Segment 3 (20-30s) | Steaming: 10s vertical 9:16 footage, continuing from Segment 2. 0-2s: Water boiling, lid closed. Realistic steam. 2-5s: Time-lapse representation of steaming through lighting changes. 5-7s: Lid opened, steam dissipates to reveal cooked fish. Meat turned warm white, incisions slightly open showing petal-like texture. 7-10s: Plate removed with heat-resistant gloves, water drained, wilted garnish removed. Avoid: Broken skin; shrinkage/expansion; raw meat; frying marks; milky soup; steam blocking food; bare hands on hot plates. Segment 4 (30-40s) | Hero Shot: 10s vertical 9:16 high-end commercial footage, continuing from Segment 3. Final product maintains full shape, warm white petal-like meat texture. 0-2s: Fresh shredded scallions placed on back. 2-5s: Hot peanut oil poured over scallions with slight sizzle and steam. Thin luster, no heavy smoke. 5-7s: Soy sauce added to the edge of the plate. 7-10s: Chopsticks separate a petal of meat. Tender, moist, petal structure. High-end culinary texture, warm side light, delicate highlights, soft blurred background. Avoid: Frying/baking; blackened skin; chili oil; heavy sauce; tofu-like texture; chopsticks clipping; extra side dishes or watermarks.