A Bite of China Style New Year's Eve Dinner Video Prompt for Seedance 2.0

Theme:
Based on the user-provided New Year's Eve dinner photos, generate a 15-second cinematic realistic food documentary short film, referencing the style of "A Bite of China." The picture should be widescreen 16:9, 24fps, cinematic color grading with fine grain, focusing on macro and close-up shots, shallow depth of field, realistic steam and oil sheen.

The scene is based on the Northern family New Year's Eve dinner kitchen and dining table in the photos, including warm lighting, a wooden dining table, and white porcelain plates and bowls. The chef's hands and forearms are allowed to appear (only hands, not face), with realistic and restrained movements.

The editing consists of 8 short, hard-cut shots, each 1.5–2 seconds long. The final shot must show three dishes and dumplings served together.

Shot 1: Based on the hot oil sautéing in the photo, fine bubbles and oil ripples on the oil surface, thin steam rising, clean high-light on the pot rim, clear "sizzling" sound heard.

Shot 2: Braised pork belly is put into the pot and stir-fried to color, the details of the skin collagen are clear, the oil sheen is real, and the sound of the spatula lightly scraping the pot is heard.

Shot 3: Based on the boiled fish in the photo, the steamed fish lid is opened, the fish meat slightly trembles, the aroma rushes out, and steam surges.

Shot 4: Peppercorns and dried chili peppers enter the oil instantly, the particles and fibers are clear, the splashing is restrained, and the sense of aroma is strong.

Shot 5: Red oil is poured over the boiled fish before serving, forming a ribbon-like flow, tiny oil droplets splash at the landing point, and the heat forms layers.

Shot 6: Based on the green vegetables in the photo, the vegetables are stir-fried in the pot, bright green and crisp, thin layers of wok steam rise, and the stir-frying rhythm is clean and neat.

Shot 7: Dumplings are taken out of the pot, large and small bubbles in the boiling water are clearly layered, water droplets hang on the surface of the dumplings, and steam rushes out when the lid is lifted.

Shot 8: Three dishes and dumplings are served on the table: a plate of oily, reddish-brown braised pork, a large plate of red-oil surging boiled fish, a plate of refreshing, bright green stir-fried vegetables, and a plate of white, plump dumplings; the camera slightly pushes in and freezes for 0.5 seconds, and the steam layers like breathing.

Audio:
Music weight is highest, must generate documentary soundtrack with the temperament of "A Bite of China": gentle and restrained, with Chinese charm, string/woodwind/light percussion atmosphere;
At the same time, there must be clear and real cooking sound effects (sizzling, simmering, boiling, spatula, steam when lifting the lid), and the audio must not be missing.

Voiceover (VO) weight is high: Add a low-voiced, restrained Chinese documentary narration (not commercial tone), using short sentences to describe "cooking heat, steam, reunion, and time," without mentioning brands, film titles, or specific place names.

主题：
根据用户提供的年夜饭照片，生成一段15秒电影级写实美食纪录片短片，风格参考《舌尖上的中国》，画面宽银幕16：9，24fps，电影级调色与细腻颗粒，微距与近景为主，浅景深，真实蒸汽与油光。

场景根据照片中的北方家庭年夜饭厨房与餐桌场景，包含暖色灯光、木质餐桌与白瓷盘碗。允许出现厨师的手与前臂（只拍手，不拍脸），动作真实克制。

剪辑为8个短镜头硬切，每镜头1.5–2秒，最后必须三菜一饺子齐上桌。

镜头1：根据照片中的热油爆香，油面细密气泡与油纹波动，薄蒸汽上升，锅沿高光干净，听到清晰“滋滋”声。

镜头2：红烧肉下锅翻炒上色，肉皮胶质细节清晰，油光真实，锅铲轻刮声。

镜头3：根据照片中的水煮鱼，蒸鱼开盖，鱼肉微微抖动，香气扑面而来，蒸汽翻涌。

镜头4：花椒与干辣椒入油瞬间，颗粒纤维清晰，飞溅克制，香气感强。

镜头5：水煮鱼出锅前红油淋下，形成丝带状流动，落点溅起微小油滴，热气翻层。

镜头6：根据照片中的青菜，青菜下锅煸炒，翠绿脆嫩，锅气蒸汽薄层上涌，翻炒节奏干净利落。

镜头7：饺子出锅，沸水大泡小泡层次清晰，饺子表面挂水珠，揭盖蒸汽扑面。

镜头8：三菜一饺子端上桌：红烧肉一盘油亮红棕，水煮鱼一大盘红油翻涌，清炒青菜一盘清爽翠绿，饺子一盘白润饱满；镜头微推定格0.5秒，蒸汽像呼吸一样翻层。

音频：
音乐权重最高，必须生成《舌尖上的中国》气质的纪录片配乐：温润克制、具有中国气韵的弦乐/木管/轻打击乐氛围；
同时必须有清晰真实的烹饪拟音（爆香滋滋、咕嘟收汁、沸腾、锅铲、揭盖蒸汽），音频不可缺失。

旁白VO权重高：加入低声克制的中文纪录片旁白（非广告腔），用简短句描述“火候、热气、团圆与时间”，不出现品牌、不出现片名、不出现具体地名。