Maoxuewang Black-Gold Chinese Recipe Vertical AI Image Prompt

9:16 vertical long-format food recipe poster, Chinese high-end national style, pure black matte textured background, delicate calligraphy font, dark-toned professional commercial food photography, soft and delicate side lighting, clean and tidy picture without extra clutter, 8K ultra HD quality, overall comfortable white space and grand atmosphere. Top oversized main visual close-up: a full bowl of bright red, rich, authentic Sichuan-style Maoxuewang with smooth duck blood, crispy beef tripe, elastic yellow throat, firm luncheon meat, and tender bean sprouts layered in order, surface covered with dried red chili peppers and green Sichuan peppercorns, hot oil with shiny gloss, dark-toned high-end food ambiance realistic shot. Top gilded calligraphy large title: 毛血旺 (Maoxuewang), below fine gold small subtitle: 川味江湖名菜·麻辣醇厚·开胃下饭硬菜 (Sichuan classic dish, numbing spicy and mellow, appetizing and great with rice). First section [Prepare Ingredients], arranged in two rows of neatly placed pure white ceramic small bowls, each with golden text labels for ingredient amounts: First row small bowls: duck blood 300g, beef tripe 150g, yellow throat 120g, luncheon meat 100g, soybean sprouts 200g, dried chili peppers, green and red Sichuan peppercorns, scallions, ginger, garlic; Second row small bowls: Pixian doubanjiang 1.5 spoons, light soy sauce 2 spoons, cooking wine 2 spoons, sugar half spoon, a pinch of salt, white pepper powder, cooking oil, bone broth and water. Second section [Cooking Steps], 8 square food realistic photos evenly arranged in two rows and four columns, each with golden step description text below: 1 Ingredient cutting: duck blood and luncheon meat cut into thick slices, tripe and yellow throat cut into strips, scallion ginger garlic minced, dried chili cut into segments; 2 Blanch vegetables: blanch soybean sprouts until just cooked, spread at the bottom of a large bowl; 3 Remove gamey smell from meat: blanch duck blood, tripe, and yellow throat in cold water with cooking wine, drain and set aside; 4 Stir-fry spicy base: heat oil, add ginger, garlic, Sichuan peppercorns, and Pixian doubanjiang, slowly fry until red and shiny; 5 Simmer soup base: add bone broth, light soy sauce, sugar, white pepper, adjust seasoning, simmer on low heat for 2 minutes; 6 Cook ingredients: add duck blood, luncheon meat, yellow throat, tripe in order, cook on low heat until flavorful; 7 Plate: pour all ingredients with soup into the large bowl lined with bean sprouts, cover top with chili peppers, Sichuan peppercorns, and scallion segments; 8 Splash hot oil: heat cooking oil until smoking, evenly pour over chili and peppers to release intense numbing and spicy aroma. Bottom of the poster gilded closing text: 麻辣鲜香层次丰富，脆嫩软糯一口满足，地道川式江湖家常菜 (Numbing, spicy, fresh, and rich in layers, crispy and tender, soft and glutinous, one bite satisfies, authentic Sichuan-style homely dish). Overall simple Chinese regular layout, black-gold high-contrast dark texture, realistic food with soft lighting, all text typeset neatly and clearly, no extra decoration.