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Xiaolongbao
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 Xiaolongbao, 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. Xiaolongbao. Xiaolongbao (小籠包), a Dumpling dish from Taiwan. Here is the whole thing, one move at a time.
On screen. Xiaolongbao
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Xiaolongbao, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Xiaolongbao. Xiaolongbao (小籠包), a Dumpling dish from Taiwan.
On screen. Xiaolongbao
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 all-purpose flour, pork tenderloin, fresh ginger, scallion, tamari. 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. Xiaolongbao: 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 Xiaolongbao. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, pork tenderloin, fresh ginger, scallion, tamari, toasted sesame oil, gelatin powder, low-sodium chicken broth, kosher salt. Xiaolongbao is cooked in Dumpling as its own plate, not as a copy of a restaurant menu. Set a spoon of broth with gelatin, chop it into the pork, and wrap thin pleated buns to steam. The gelatin melts back into soup. The pantry has no aspic skin to start from. 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. Xiaolongbao: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Xiaolongbao is cooked in taiwan. Also called 小籠包. The vegetable should keep a little bite. Gray and soft means it waited too long.
On screen. Xiaolongbao is cooked in taiwan. Also called…
Scene 7 · step · 7s
Step 3
Shot. Xiaolongbao: 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 Xiaolongbao, 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. Xiaolongbao: 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 11 min in real time.
Voiceover. Add the remaining weighed foods and cook Xiaolongbao at steam over water at 212°F / 100°C. Start checking at 11 minutes. Xiaolongbao 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 11 min
- 🇹🇼 TaiwanEast Asiasig-taiwan-xiaolongbao-sig-taiwan-xiaolongbao-9
Step 5
step · taiwan
Scene 9 · step · 6s
Step 5
Shot. Xiaolongbao: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Xiaolongbao, 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 Xiaolongbao, not the edge.…
- 🇹🇼 TaiwanEast Asiasig-taiwan-xiaolongbao-sig-taiwan-xiaolongbao-10
Step 6
step · taiwan
Scene 10 · step · 7s
Step 6
Shot. Xiaolongbao: 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 Xiaolongbao for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in taiwan, with the sauce or garnish that belongs to it. Film Xiaolongbao in this shot order and no other: herbs cut in at the end; a grill grate just before the food lands; beans or grains tender at the edge of a bite; the lid lifted for one quick look. Slate words for the editor: nectar, candle, ramekin, nappe, emberfold, twilight, jasper, yarrow, nutmeg, flake.
On screen. Rest Xiaolongbao 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. Xiaolongbao 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. Xiaolongbao 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. Xiaolongbao 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 Xiaolongbao, 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 225 calories, with 16.6 grams of protein. Pai marks it Moderate.
On screen. 225 kcal · 16.6 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. Xiaolongbao
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 Xiaolongbao 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.