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

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

Scene based on the Northern Chinese family New Year's Eve dinner kitchen and dining table scene in the photos, including warm lighting, wooden dining table, and white porcelain plates and bowls. The chef's hands and forearms may appear (only hands, no face), with realistic restrained movements.

Editing as 8 short shots with hard cuts, each shot 1.5–2 seconds, and the final must have three dishes and one plate of dumplings all brought to the table.

Shot 1: Based on the hot oil aromatics in the photos, fine dense bubbles and rippling oil patterns on the oil surface, thin steam rising, clean highlights on the pot rim, clear “sizzling” sound heard.

Shot 2: Braised pork belly goes into the wok and is stir-fried to color, pork skin collagen details clear, realistic oily sheen, light scraping sound of the spatula.

Shot 3: Based on the Sichuan boiled fish in the photos, steamed fish lid opens, fish meat trembles slightly, aroma rushes toward the viewer, steam surges.

Shot 4: The instant Sichuan peppercorns and dried chilies enter the oil, granules and fibers clear, splatter restrained, strong sense of aroma.

Shot 5: Before the Sichuan boiled fish is plated, red oil is poured down, forming ribbon-like flow, tiny oil droplets splash at the landing point, heat layers roll.

Shot 6: Based on the green vegetables in the photos, green vegetables go into the wok and are stir-fried, emerald green and crisp-tender, a thin layer of wok hei steam rises, stir-frying rhythm clean and sharp.

Shot 7: Dumplings come out of the pot, large and small bubbles in boiling water have clear layers, water droplets cling to dumpling surfaces, steam rushes toward the viewer when the lid is lifted.

Shot 8: Three dishes and one plate of dumplings are brought to the table: a plate of braised pork belly glossy red-brown, a large plate of Sichuan boiled fish with surging red oil, a plate of stir-fried green vegetables fresh and emerald green, a plate of dumplings white, moist, and plump; camera slowly pushes in and holds for 0.5 seconds, steam rolls in layers like breathing.

Audio:
Music has the highest weight, must generate documentary score with the temperament of “A Bite of China”: warm and restrained, with Chinese spirit, strings/woodwinds/light percussion atmosphere;
at the same time, there must be clear and realistic cooking Foley (sizzling aromatics, gurgling reduction, boiling, spatula, steam when lifting the lid), audio must not be missing.

Voiceover VO has high weight: add low, restrained Chinese documentary voiceover (not advertising tone), using short sentences to describe “heat control, steam, reunion, and time”, no brands, no title, no specific place names.