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Hangzhou Chayote and Fish Soup

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 Hangzhou Chayote and Fish Soup, 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. Hangzhou Chayote and Fish Soup. Hangzhou Chayote and Fish Soup. West Lake fish is already in this library. This Hangzhou soup is the weeknight cousin, with chayote instead of a whole carp. Here is the whole thing, one move at a time.

    On screen. Hangzhou Chayote and Fish Soup

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Hangzhou Chayote and Fish Soup, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Hangzhou Chayote and Fish Soup. Hangzhou Chayote and Fish Soup. West Lake fish is already in this library. This Hangzhou soup is the weeknight cousin, with chayote instead of a whole carp.

    On screen. Hangzhou Chayote and Fish Soup

  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 white fish fillet, chayote, spinach, garlic, fresh ginger. 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 Wide saucepan, Scale, Slotted spoon.

    On screen. Wide saucepan · Scale · Slotted spoon

  5. Scene 5 · step · 6s

    Step 1

    Shot. Hangzhou Chayote and Fish Soup: even pieces ready to poach. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the white fish fillet into even pieces and the chayote and spinach into bite-size cuts. Have the herbs washed and the sauce measured before the pot simmers.

    On screen. Cut the white fish fillet into even pieces and…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Hangzhou Chayote and Fish Soup: broth shivering with aromatics. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the broth in a wide saucepan with garlic, ginger or galangal, and the soy sauce. Keep it at a bare shiver, never a rolling boil.

    On screen. Warm the broth in a wide saucepan with garlic,…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Hangzhou Chayote and Fish Soup: protein poaching below a boil. 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 Poach 10 min in real time.

    Voiceover. Slide in the white fish fillet. Poach until the thickest piece flakes and the center is just opaque, about 10 minutes. A hard boil makes lean meat tough.

    On screen. Slide in the white fish fillet.… · Poach 10 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Hangzhou Chayote and Fish Soup: vegetables added to the poaching liquid. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Add chayote and spinach in time for them to soften. Stop once they are tender, with some color left and not stewed to gray.

    On screen. Add chayote and spinach in time for them to…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Hangzhou Chayote and Fish Soup: finished poached bowl. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Taste the broth and brighten it with rice vinegar. Scatter scallion and a few drops of sesame oil. West Lake fish is already in this library. This Hangzhou soup is the weeknight cousin, with chayote instead of a whole carp.

    On screen. Taste the broth and brighten it with 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. Hangzhou Chayote and Fish Soup 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. Hangzhou Chayote and Fish Soup 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. Hangzhou Chayote and Fish Soup 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 Hangzhou Chayote and Fish Soup, 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 165 calories, with 18.9 grams of protein. Pai marks it Healthy.

    On screen. 165 kcal · 18.9 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. Hangzhou Chayote and Fish Soup

  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 Hangzhou Chayote and Fish Soup 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.