为每一张我上传的地方美食照片，制作一张独立的、高端的"食材观察旅行拼盘"编辑海报。每张照片单独成稿——不要将多张照片、多份拼盘或多道菜…

Create a standalone high-end "Ingredient Observation Travel Platter" editorial poster for each local cuisine photo I upload. Output each photo as a separate piece—no splicing multiple photos, platters, or dishes into one work. **Input:** A complete single platter or bowl as the clear subject, with at least three distinctly identifiable components (staple, meat, seafood, egg, vegetables, herbs, nuts, pickled items, sauces, garnish). **Format:** 3:4 vertical composition, contrasting real food photography (top) with an ingredient observation sketch (bottom). **Upper half (45%–50% of frame):** - Faithfully retain the original photo: platter/bowl outline, ingredient quantities, placement, size relationships, textures, lighting/shadows, angle, and colors. - Apply only subtle color grading (independent food-magazine/travel-editorial style) plus a thin film grain layer. - Do not rearrange plating, replace/move ingredients, alter portions, add decoration, or illustrate the photo area. Restrained cropping is allowed; the full platter must stay clearly discernible. **Boundary:** A straight, clear, restrained horizontal line between sections, with an optional narrow warm paper spacer strip. No gradients, feathering, or ingredients crossing the line. **Lower half (50%–55% of frame):** Warm off-white/ivory drawing paper with visible fiber, grain, faint smudges, irregular surface. Do not redraw the full dish from the same top-down composition—instead: 1. Select 3–6 real, identifiable components from the photo. 2. Draw a highly abstracted but recognizable miniature of the full platter, centered or slightly lower. 3. Miniature occupies roughly 28%–40% of the lower half's width. 4. Render selected ingredients separately as standalone watercolor swatches, cross-sections, leaves, grain clusters, sauce blocks, or structural sketches. 5. Vary scale/orientation for a sparse, asymmetrical arrangement around the miniature. 6. Use fine, slightly hesitant black ink lines, arrows, and numbers linking samples to their position on the platter. 7. Leave 35%–50% continuous off-white space—don't crowd the page. **Material language (lower half):** matte opaque gouache, restrained black ink contours, dry brush gaps, uneven pigment coverage, visible paper grain, imperfect hand-painted edges, subtle pencil construction marks, handmade culinary field-notebook feel. Shapes stay abstracted but retain true colors, outlines, cross-sections, and grain structure—no realism, no cartoon icons. **Color:** Extract 4–6 low-to-medium saturation true tones from the photo. Background off-white/warm gray/pale photo-related shade. One warm accent (sauce, yolk, chili, fruit) as focal point. No neon or high-saturation commercial palettes. **Text (determined strictly from photo facts):** - Dish title, 1–3 English words - Location/observation number, e.g., **"INDIA / PLATE STUDY 01"** - A 5–12 word sensory/ingredient observation - 3–6 short numbered labels, e.g., **"01 RICE" "02 DAL" "03 PICKLE"** If an ingredient can't be reliably identified, don't invent names—default to: "RICE," "NOODLES," "GREENS," "SAUCE," "GRILLED ITEM," "PICKLED ITEM." Fonts: narrow handwritten recipe script, old recipe letterpress, or gentle humanist sans-serif, in warm black/deep gray-brown/dark photo tone, with slight ink breaks and paper-tooth imperfections. Title must be clearly readable at preview size; labels can be smaller but never decorative fine lines. Text clusters like handwritten notes, not slick digital overlay. **Mood:** A traveler disassembling and recording a dish after tasting it—restrained, warm, clear, handmade, evoking flavor memory and travel archive. **Avoid:** incomplete/multi-dish photos, platter collages, restaurants/chefs as subject, invented ingredients, added garnish, full-scale redrawing, realistic menu illustration, dense infographics, cartoon food, vector icons, plastic 3D food, full-bleed backgrounds, excess text, prices, brands, logos, signatures, dates, QR codes, URLs, social UI, garbled text, fake characters, watermarks.

为每一张我上传的地方美食照片，制作一张独立的、高端的"食材观察旅行拼盘"编辑海报。每张照片单独成稿——不要将多张照片、多份拼盘或多道菜拼合到同一张作品中。 **输入：** 一份完整独立的拼盘或碗作为清晰主体，至少包含三个可明确辨识的组成部分（主食、肉类、海鲜、蛋类、蔬菜、香草、坚果、腌渍物、酱料、装饰）。 **格式：** 3:4 竖版构图，上半部分为真实食物摄影，下半部分为食材观察手绘，形成对比。 **上半部分（画面 45%–50%）：** - 忠实保留原始照片：拼盘/碗的轮廓、食材数量、摆放位置、大小关系、质地、光影、角度与色彩。 - 仅施加轻微调色（独立美食杂志/旅行编辑风格），叠加一层细微的胶片颗粒。 - 不得重新摆放、替换/移动食材、改变分量、添加装饰，也不得在照片区域进行插画化处理。可进行克制的裁切，但完整拼盘必须保持清晰可辨。 **分隔线：** 上下两部分之间采用一条平直、清晰、克制的水平分割线，可选配一条窄幅的暖色纸张间隔条。不得使用渐变、羽化效果，也不得有食材跨越分割线。 **下半部分（画面 50%–55%）：** 暖米白/象牙色绘图纸，需呈现可见纤维、纸面颗粒、轻度污渍与不规则表面。不要以同样的俯视构图重绘整道菜——而是： 1. 从照片中选取 3–6 种真实可辨识的食材。 2. 绘制一个高度抽象但可识别的拼盘微缩图，置于中央或略偏下。 3. 微缩图宽度约占下半部分的 28%–40%。 4. 将所选食材分别绘制为独立的水彩色块、剖面图、叶片、谷物簇、酱料块或结构性草图。 5. 围绕微缩图采用变化的尺度与朝向，形成稀疏、不对称的布局。 6. 使用纤细、略带迟疑的黑色墨线、箭头与数字，将各样本与拼盘上的位置相连接。 7. 保留 35%–50% 连续的米白留白区域——避免页面拥挤。 **材质语言（下半部分）：** 哑光不透明水粉，克制黑色墨线轮廓，干笔留白，颜料覆盖不均，可见纸面颗粒，手绘边缘不完美，隐约的铅笔起稿痕迹，呈现手工美食田野笔记感。形状保持抽象，但保留真实色彩、轮廓、剖面与颗粒结构——不要写实，也不要卡通图标。 **色彩：** 从照片中提取 4–6 种低至中等饱和度的真实色调。背景为米白/暖灰/与照片相关的浅色调。以一处暖色点缀（酱料、蛋黄、辣椒、水果）为视觉焦点。不得使用霓虹或高饱和度的商业配色。 **文字（严格依据照片事实确定）：** - 菜品名称，1–3 个英文单词 - 地点/观察编号，例如：**"INDIA / PLATE STUDY 01"** - 一段 5–12 词的感官/食材观察描述 - 3–6 条简短的编号标签，例如：**"01 RICE" "02 DAL" "03 PICKLE"** 若某食材无法可靠辨识，不得凭空命名——默认使用："RICE"、"NOODLES"、"GREENS"、"SAUCE"、"GRILLED ITEM"、"PICKLED ITEM"。 字体：窄体手写食谱字体、老式凸版食谱字体或温和的人文无衬线字体，颜色为暖黑/深灰棕/深照片色调，伴有轻微的墨迹断裂与纸张颗粒瑕疵。标题在预览尺寸下必须清晰可读；标签可略小，但绝不可退化为装饰性细线。文字排布如手写笔记，而非光滑的数字叠加。 **氛围：** 一位旅人在品尝之后，拆解并记录一道菜——克制、温暖、清晰、手工感，唤起味觉记忆与旅行档案。 **避免：** 不完整或多道菜的照片、拼盘拼贴、以餐厅/厨师为主体、虚构食材、额外装饰、全尺寸重绘、写实菜单插画、密集信息图、卡通食物、矢量图标、塑料感 3D 食物、满版背景、过多文字、价格、品牌、标志、署名、日期、二维码、链接、社交界面元素、乱码文字、伪造字符、水印。