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Cheung fun
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 Cheung fun, 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. Cheung fun. Cheung fun (腸粉), a Dim sum dish from Hong Kong. Here is the whole thing, one move at a time.
On screen. Cheung fun
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Cheung fun, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Cheung fun. Cheung fun (腸粉), a Dim sum dish from Hong Kong.
On screen. Cheung fun
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 rice flour, cornstarch, shrimp, peeled, tamari, toasted sesame oil. 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 Pot with a lid, Steamer basket, Scale, Timer.
On screen. Pot with a lid · Steamer basket · Scale
Scene 5 · step · 7s
Step 1
Shot. Cheung fun: 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 Cheung fun. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh rice flour, cornstarch, shrimp, peeled, tamari, toasted sesame oil, scallion, water, kosher salt. Cheung fun is cooked in Dim sum as its own plate, not as a copy of a restaurant menu. Steam a paper-thin rice batter, roll it around shrimp, and finish with a warm tamari and sesame oil. 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. Cheung fun: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Cheung fun is cooked in hong kong. Also called 腸粉. The vegetable should keep a little bite. Gray and soft means it waited too long.
On screen. Cheung fun is cooked in hong kong. Also called…
Scene 7 · step · 7s
Step 3
Shot. Cheung fun: 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 Cheung fun, until the edges take a little color. Steam with the lid on. Every peek drops the heat.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Cheung fun: 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 Steam 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Cheung fun at steam over water at 212°F / 100°C. Start checking at 15 minutes. Cheung fun is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
On screen. Add the remaining weighed foods and… · Steam 15 min
- 🇭🇰 Hong KongEast Asiasig-hong-kong-cheung-fun-sig-hong-kong-cheung-fun-9
Step 5
step · hong-kong
Scene 9 · step · 6s
Step 5
Shot. Cheung fun: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Cheung fun, 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 Cheung fun, not the edge.…
- 🇭🇰 Hong KongEast Asiasig-hong-kong-cheung-fun-sig-hong-kong-cheung-fun-10
Step 6
step · hong-kong
Scene 10 · step · 7s
Step 6
Shot. Cheung fun: 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 Cheung fun for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in hong kong, with the sauce or garnish that belongs to it. Film Cheung fun in this shot order and no other: the slice or ladle hitting a warm plate; a cooling rack and a waiting towel; a blender lid held down for the puree; aromatics softening without color. Slate words for the editor: anchor, patina, flint, thistle, iron, blister, simmer, kilnfire, birch, pebble.
On screen. Rest Cheung fun for 5 minutes, then… · 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. Cheung fun is done when the thickest piece is opaque and just tender, not dry and not pink at the bone.
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. Cheung fun 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. Cheung fun 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 Cheung fun, 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 175 calories, with 8.9 grams of protein. Pai marks it Moderate.
On screen. 175 kcal · 8.9 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. Cheung fun
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 Cheung fun 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.