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Char siu rice
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 Char siu rice, 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. Char siu rice. Char siu rice (叉燒飯), a Tea house dish from Hong Kong. Here is the whole thing, one move at a time.
On screen. Char siu rice
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Char siu rice, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Char siu rice. Char siu rice (叉燒飯), a Tea house dish from Hong Kong.
On screen. Char siu rice
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, tamari, 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. Char siu rice: 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 Char siu rice. Heat to 375°F / 191°C and give it 5 minutes so the surface is actually hot. Weigh pork tenderloin, hoisin sauce, honey, tamari, five-spice powder, garlic, dry jasmine rice, shaoxing wine, kosher salt, toasted sesame oil. Char siu rice is cooked in Tea house as its own plate, not as a copy of a restaurant menu. Roast the pork in hoisin and honey until the edges lacquer, and slice it over rice with a spoon of the pan juices. 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. Char siu rice: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Char siu rice is cooked in hong kong. Also called 叉燒飯. Roast on the middle rack. The top rack browns before the center cooks.
On screen. Char siu rice is cooked in hong kong. Also…
Scene 7 · step · 7s
Step 3
Shot. Char siu rice: 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 Char siu rice, until the edges take a little color. A thermometer in the thickest center beats guessing from the color.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Char siu rice: 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 38 min in real time.
Voiceover. Add the remaining weighed foods and cook Char siu rice at 375°F / 191°C. Start checking at 38 minutes. Char siu rice is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°C.
On screen. Add the remaining weighed foods and… · Roast 38 min
- 🇭🇰 Hong KongEast Asiasig-hong-kong-char-siu-rice-sig-hong-kong-char-siu-rice-9
Step 5
step · hong-kong
Scene 9 · step · 6s
Step 5
Shot. Char siu rice: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Char siu rice, 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 Char siu rice, not the…
- 🇭🇰 Hong KongEast Asiasig-hong-kong-char-siu-rice-sig-hong-kong-char-siu-rice-10
Step 6
step · hong-kong
Scene 10 · step · 7s
Step 6
Shot. Char siu rice: 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 Char siu rice 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 Char siu rice in this shot order and no other: a blender lid held down for the puree; the main piece taking a deep browning; a tight shot of the crust or surface; tongs turning one piece. Slate words for the editor: flint, sable, griddle, whisk, reduce, frost, twilight, iris, violet, kettle.
On screen. Rest Char siu rice 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. Char siu rice is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 375°F / 191°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. Char siu rice 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. Char siu rice 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 Char siu rice, 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 406 calories, with 28.4 grams of protein. Pai marks it Moderate.
On screen. 406 kcal · 28.4 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. Char siu rice
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 Char siu rice 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.