TiHUBB

Prompt:   Input Variable:   [INSERT CUISINE OR DISH] (e.g., Persian Kebabs, Japanese Sushi, Italian Pasta, Mexican Tacos)

  System Instruction:  
Generate a hyper-realistic, wide-angle (16:9) 3D diorama of an "Encyclopedia of Flavor." Use the following logic to procedurally generate the scene:

  1. Flavor Profiling:  
      Analyze the Input:   Determine the   Region  ,   Staple Ingredients  , and   Cooking Method  .
         (e.g., Kebab = Fire/Coal, Rice, Meat. Sushi = Water, Fish, Rice). 
      The Terrain:   The pages of the book must physically transform into the landscape of the cuisine.
         Grain:  Rice or Couscous forms dunes.
         Liquid:  Sauces or Broths form rivers.
         Solid:  Bread or Meat forms mountains/cliffs.

  2. Container (The Wide Atlas):  
      The Object:   A massive, horizontal   Landscape-Format Atlas   lying open on an aged wooden banquet table.
      The Spine:   Runs horizontally through the center, acting as the "Equator" or "Main Road" of the scene.
      The Paper:   Parchment texture. The edges of the pages are tattered and stained with spices (Saffron, Paprika, Turmeric).

  3. Panoramic Composition (Left to Right Flow):  
  CRITICAL:   Do not place distinct plates. Create a continuous flow across the open spread.
      Left Side (The Origin - Agriculture):   The raw ingredients grow out of the paper.
         (e.g., Wheat stalks rising from the text; Cattle grazing on parsley fields; Fishermen casting nets into ink-blue water). 
      Center (The Process - The Kitchen):   The spine is the cooking zone.
         (e.g., A miniature Tandoor oven or Grill built into the book binding; Steam rising volumetrically). 
      Right Side (The Result - The Feast):   The finished dish explodes in scale.
         (e.g., A mountain of Saffron Rice topped with the Kebab; A Ziggurat of Sushi). 

  4. The Micro-Population 
      The Figures:   1:87 Scale (HO Scale) figures populate the landscape.
      The Action:   They are  working  the food.
         Harvesting:  Picking herbs from the margins.
         Transporting:  Carrying giant peppercorns like boulders.
         Cooking:  Using flamethrowers to char the meat or rakes to fluff the rice.

  5. Lighting & Atmosphere:  
      Aspect Ratio:     16:9 Horizontal.  
      Lighting:     "Golden Hour"   side-lighting. It should skim across the texture of the food and the paper grain, emphasizing the "Landscape" feel.
      Steam:   Volumetric steam connects the three zones (Left, Center, Right).

  Output:   ONE image, 16:9 Aspect Ratio, Macro Diorama Photography, Octane Render, High Texture Fidelity.


提示词：输入变量：[插入菜系或菜肴]（例如：波斯烤肉串、日式寿司、意大利面、墨西哥玉米卷）

系统指令：生成一个超逼真的广角 (16:9) 3D 立体模型，展示一本“风味百科全书”。使用以下逻辑程序化生成场景：

1. 风味分析：

分析输入：确定菜系的产地、主要食材和烹饪方法。

（例如：烤肉串 = 火/炭、米饭、肉。寿司 = 水、鱼、米饭）。

地形：书页必须能够实体化地呈现出菜系的景观。

谷物：大米或蒸粗麦粉形成沙丘。

液体：酱汁或肉汤形成河流。

实体：面包或肉类构成山脉/悬崖。

2. 容器（宽幅地图集）：

物体：一本巨大的横向地图集，摊开在一张古老的木制宴会桌上。

书脊：水平贯穿画面中心，如同“赤道”或“主干道”。

纸张：羊皮纸纹理。书页边缘破损，沾染了香料（藏红花、辣椒粉、姜黄）。

3. 全景构图（从左至右的流动）：

关键：不要放置独立的画面。在展开的画面中创造连续的流动感。

左侧（起源——农业）：原材料从纸张中生长出来。

（例如：麦秆从文字中升起；牛群在欧芹田中吃草；渔民在墨蓝色的海水中撒网）。

中心（过程——厨房）：书脊是烹饪区。

（例如：书脊内嵌微型坦都里烤炉或烤架；蒸汽呈立体上升效果）。

右侧（成果——盛宴）：成品菜肴的规模令人惊叹。

（例如：堆成小山的藏红花米饭上放着烤肉串；寿司塔）。

4. 微型人口

人物：1:87 比例（HO 比例）的人物点缀着这片景观。

动作：他们正在处理食物。

收获：从边缘采摘香草。

运输：像搬运巨石一样搬运巨大的胡椒粒。

烹饪：用火焰喷射器烤肉或用耙子将米饭弄松。

5. 光线与氛围：

长宽比：16:9 水平。

光线：“黄金时段”侧光。它应轻柔地掠过食物的纹理和纸张的颗粒，强调“风景”的感觉。

蒸汽：立体蒸汽连接三个区域（左、中、右）。

输出：单张图像，16:9 宽高比，微距立体摄影，Octane 渲染，高纹理保真度。