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Beijing Lamb and Napa Hot Pot

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Beijing Lamb and Napa Hot Pot, 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. Beijing Lamb and Napa Hot Pot. Beijing Lamb and Napa Hot Pot. This is a clear hot pot, not the Sichuan red one. Each person cooks a few slices in the simmering broth. Here is the whole thing, one move at a time.

    On screen. Beijing Lamb and Napa Hot Pot

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Beijing Lamb and Napa Hot Pot, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Beijing Lamb and Napa Hot Pot. Beijing Lamb and Napa Hot Pot. This is a clear hot pot, not the Sichuan red one. Each person cooks a few slices in the simmering broth.

    On screen. Beijing Lamb and Napa Hot Pot

  3. 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 lamb leg, napa cabbage, spinach, firm tofu, garlic. Measure before the pan is hot.

    On screen. Mise en place

  4. 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 Heavy pot, Scale, Wooden spoon, Ladle.

    On screen. Heavy pot · Scale · Wooden spoon

  5. Scene 5 · step · 6s

    Step 1

    Shot. Beijing Lamb and Napa Hot Pot: mise en place in small cups. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the lamb leg and firm tofu and napa cabbage and spinach into even pieces. Measure the soy sauce, rice vinegar, and aromatics into cups so you are not hunting once the pot is hot.

    On screen. Cut the lamb leg and firm tofu and napa cabbage…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Beijing Lamb and Napa Hot Pot: aromatics softening in a small slick of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the sesame oil in a heavy pot over medium heat. Cook the garlic, ginger or galangal, and any chili paste until they smell sweet, about 1 minute. This is a short bloom, not a fry. Add sichuan pepper with the aromatics.

    On screen. Warm the sesame oil in a heavy pot over medium…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Beijing Lamb and Napa Hot Pot: pot at a steady simmer. 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 Simmer 18 min in real time.

    Voiceover. Add the lamb leg and firm tofu and the broth. Bring it up, then drop to a steady simmer until the tofu has taken on the seasoning and is hot through, about 18 minutes.

    On screen. Add the lamb leg and firm tofu and… · Simmer 18 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Beijing Lamb and Napa Hot Pot: vegetables simmering in the pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Stir in napa cabbage and spinach. Simmer only until they are tender, with some color left and not stewed to gray. If you are using noodles or rice, add them now so they drink a little of the broth.

    On screen. Stir in napa cabbage and spinach. Simmer only…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Beijing Lamb and Napa Hot Pot: herbs scattered over the finished pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Turn off the heat. Add scallion and rice vinegar. The sesame oil stays at the teaspoon you started with. This is a clear hot pot, not the Sichuan red one. Each person cooks a few slices in the simmering broth.

    On screen. Turn off the heat. Add scallion and rice…

  10. Scene 10 · 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. Beijing Lamb and Napa Hot Pot is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Beijing Lamb and Napa Hot Pot looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Beijing Lamb and Napa Hot Pot spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Beijing Lamb and Napa Hot Pot, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · 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 389 calories, with 47.9 grams of protein. Pai marks it Healthy.

    On screen. 389 kcal · 47.9 g protein · Healthy

  14. Scene 14 · 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 bowls. Eat while it is at its best.

    On screen. Beijing Lamb and Napa Hot Pot

  15. Scene 15 · 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 Beijing Lamb and Napa Hot Pot 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.