米其林级别国际美食分子架构分解图
2x2 网格，1:1 比例，针对 4 种著名的国际菜肴执行以下操作： # In[1]: 导入风味化学库 import auto_inference_engine as ai import editorial_renderer as er subject = "[$DISH_NAME]" # In[2]: 解构为挥发性化合物 df_gastronomy = ai.dissect_dish(subject, layers=['香气云', '质地矩阵', '美拉德画布', '文化记
- 分类
- 图表信息图
- 模型
- ChatGPT
- 来源作者
- @Gdgtify
- 原始语言
- zh-CN
- 来源 ID
- 14480
- 发布时间
- 2026年5月14日
完整提示词
2x2 网格，1:1 比例，针对 4 种著名的国际菜肴执行以下操作：
# In[1]: 导入风味化学库
import auto_inference_engine as ai
import editorial_renderer as er
subject = "[$DISH_NAME]"
# In[2]: 解构为挥发性化合物
df_gastronomy = ai.dissect_dish(subject, layers=['香气云', '质地矩阵', '美拉德画布', '文化记忆'])
df_gastronomy['pairing_note'] = df_gastronomy.apply(lambda row: ai.suggest_wine_pairing(row.molecule), axis=1)
# In[3]: 构建可食用的爆炸视图
fig = er.Canvas(style="高端美食摄影 3D", lighting="柔光箱与背光蒸汽", dof="香气物质选择性聚焦")
fig.add_title(f"{subject.upper()} 的隐性架构")
for index, layer in df_gastronomy.iterrows():
frame = fig.add_frame(shape="风味轮楔形", size=layer.intensity_value)
frame.render_3d_model(layer.ingredient_scan, lighting="光泽感与透明感")
frame.add_tasting_label(f"{layer.sensory_layer} | {layer.key_molecule} | {layer.pairing_note}")
fig.draw_aroma_trail(previous_frame, frame, style="挥发性漩涡")
fig.add_sidebar("大厨笔记：技法起源、质地改良剂")
fig.add_tasting_grid(df_gastronomy[['sensory_layer', 'key_molecule', 'pairing_note', 'umami_bump']])
# In[4]: 渲染
fig.render(quality="米其林指南社论级写实摄影")多语言版本
米其林级别国际美食分子架构分解图
en2x2 grid, 1:1, do this for 4 famous international dishes: # In[1]: Import Flavor Chemistry Libraries import auto_inference_engine as ai import editorial_renderer as er subject = "[$DISH_NAME]" # In[2]: Deconstruct into Volatile Compounds df_gastronomy = ai.dissect_dish(subject, layers=['Aroma Cloud','Texture Matrix','Maillard Canvas','Cultural Memory']) df_gastronomy['pairing_note'] = df_gastronomy.apply(lambda row: ai.suggest_wine_pairing(row.molecule), axis=1) # In[3]: Build Edible Exploded View fig = er.Canvas(style="Gourmet Food Photography 3D", lighting="Softbox & Backlit Steam", dof="Selective Focus on Aromatics") fig.add_title(f"THE UNSEEN ARCHITECTURE OF {subject.upper()}") for index, layer in df_gastronomy.iterrows(): frame = fig.add_frame(shape="Flavor Wheel Wedge", size=layer.intensity_value) frame.render_3d_model(layer.ingredient_scan, lighting="Glossy & Translucent") frame.add_tasting_label(f"{layer.sensory_layer} | {layer.key_molecule} | {layer.pairing_note}") fig.draw_aroma_trail(previous_frame, frame, style="Volatile Swirl") fig.add_sidebar("Chef’s notebook: technique origins, texture modifiers") fig.add_tasting_grid(df_gastronomy[['sensory_layer', 'key_molecule', 'pairing_note', 'umami_bump']]) # In[4]: Render fig.render(quality="Michelin Guide Editorial Photorealism")
米其林级别国际美食分子架构分解图
zh-CN2x2 网格，1:1 比例，针对 4 种著名的国际菜肴执行以下操作： # In[1]: 导入风味化学库 import auto_inference_engine as ai import editorial_renderer as er subject = "[$DISH_NAME]" # In[2]: 解构为挥发性化合物 df_gastronomy = ai.dissect_dish(subject, layers=['香气云', '质地矩阵', '美拉德画布', '文化记忆']) df_gastronomy['pairing_note'] = df_gastronomy.apply(lambda row: ai.suggest_wine_pairing(row.molecule), axis=1) # In[3]: 构建可食用的爆炸视图 fig = er.Canvas(style="高端美食摄影 3D", lighting="柔光箱与背光蒸汽", dof="香气物质选择性聚焦") fig.add_title(f"{subject.upper()} 的隐性架构") for index, layer in df_gastronomy.iterrows(): frame = fig.add_frame(shape="风味轮楔形", size=layer.intensity_value) frame.render_3d_model(layer.ingredient_scan, lighting="光泽感与透明感") frame.add_tasting_label(f"{layer.sensory_layer} | {layer.key_molecule} | {layer.pairing_note}") fig.draw_aroma_trail(previous_frame, frame, style="挥发性漩涡") fig.add_sidebar("大厨笔记：技法起源、质地改良剂") fig.add_tasting_grid(df_gastronomy[['sensory_layer', 'key_molecule', 'pairing_note', 'umami_bump']]) # In[4]: 渲染 fig.render(quality="米其林指南社论级写实摄影")
