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Honey char siu
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Honey char siu, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Honey char siu. Honey char siu (叉烧), a Guangdong plate from China. Here is the whole thing, one move at a time.
On screen. Honey char siu
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Honey char siu, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Honey char siu. Honey char siu (叉烧), a Guangdong plate from China.
On screen. Honey char siu
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out pork tenderloin, hoisin sauce, honey, soy sauce, five-spice powder. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Oven, Sheet pan, Scale, Tongs, Cooling rack.
On screen. Oven · Sheet pan · Scale
Scene 5 · step · 7s
Step 1
Shot. Honey char siu: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Honey char siu. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, hoisin sauce, honey, soy sauce, five-spice powder, garlic, rice vinegar, toasted sesame oil, kosher salt. Honey char siu is cooked in Guangdong as its own plate, not as a copy of a restaurant menu. Paint the pork with hoisin and honey and roast it until the glaze lacquers. Red fermented tofu is the old color. Hoisin and honey carry the lacquer here. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Honey char siu: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Honey char siu is cooked in china. Also called 叉烧. Cut pieces the same size so the center and the edge finish together.
On screen. Honey char siu is cooked in china. Also called…
Scene 7 · step · 7s
Step 3
Shot. Honey char siu: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Honey char siu, until the edges take a little color. Roast on the middle rack. The top rack browns before the center cooks.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Honey char siu: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Roast 49 min in real time.
Voiceover. Add the remaining weighed foods and cook Honey char siu at 450°F / 232°C. Start checking at 49 minutes. Honey char siu is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
On screen. Add the remaining weighed foods and… · Roast 49 min
- 🇨🇳 ChinaEast Asiaicon-china-honey-char-siu-icon-china-honey-char-siu-9
Step 5
step · china
Scene 9 · step · 6s
Step 5
Shot. Honey char siu: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Honey char siu, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Honey char siu, not the…
- 🇨🇳 ChinaEast Asiaicon-china-honey-char-siu-icon-china-honey-char-siu-10
Step 6
step · china
Scene 10 · step · 7s
Step 6
Shot. Honey char siu: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Honey char siu for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in china, with the sauce or garnish that belongs to it. Film Honey char siu in this shot order and no other: wide on the cold pan before the heat; a knife sliding into the potato or vegetable; batter or dough smoothed to the corners; a spoon making a path through the sauce. Slate words for the editor: zester, reduce, dusk, patina, cedar, nectar, zephyr, ladle, blister, ribbon.
On screen. Rest Honey char siu for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Honey char siu is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 450°F / 232°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Honey char siu looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Honey char siu turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Honey char siu, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 245 calories, with 34.5 grams of protein. Pai marks it Moderate.
On screen. 245 kcal · 34.5 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Honey char siu
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Honey char siu from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.