Question 1

How do you keep steam visible in a still photo?

Accepted Answer

Steam is notoriously difficult to capture because it disappears quickly and requires backlighting to be visible. We suggest using a dark background and placing a light source directly behind the dish. If the kitchen is too far from the studio, we sometimes use a handheld steamer or even incense sticks hidden behind the plate to mimic natural steam, though we're honest about the fact that AI can now add realistic steam layers in seconds.

Question 2

What is the best angle for shooting dumplings?

Accepted Answer

For pleated dumplings, a 45-degree angle is usually superior as it captures both the top 'braid' and the plump side of the wrapper. However, for open-faced items like Siu Mai, a 90-degree 'flat lay' angle works beautifully to showcase the colorful roe or pea garnish on top. We've found that experimenting with both allows for a more dynamic menu layout.

Question 3

How do you handle the 'yellow' cast from restaurant lights?

Accepted Answer

Most restaurants use warm, ambient lighting which is great for dining but terrible for Chinese Appetizer Photography. We always shoot in RAW format to have full control over white balance. By manually setting the white balance with a grey card, we ensure that white rice looks white and the natural reds of chili oil aren't distorted by orange room lights.

Question 4

Does AI photography replace the need for a real chef's food?

Accepted Answer

While AI is a powerful tool for generating 'vibe' shots or backgrounds, it has limitations in representing your specific recipe. An AI might generate a generic spring roll, but it won't capture the specific way your chef folds your signature wontons. We recommend using AI to enhance your existing photos or create lifestyle backgrounds, but always keep the core food representation authentic to maintain customer trust.

Question 5

What props work best for Chinese-style food shoots?

Accepted Answer

Less is more. We recommend using textured ceramics in neutral tones (slate grey, matte black, or off-white) to make the food pop. Traditional elements like dark wood chopsticks, bamboo steamers, or a vintage tea set can add cultural context, but they shouldn't distract from the appetizers. We've found that a simple silk cloth or a scattering of raw ingredients like star anise can provide a professional touch.

Question 6

How do I prevent fried food from looking 'dead' on camera?

Accepted Answer

Fried appetizers like wonton strips or spring rolls lose their luster within minutes. We use a small brush to apply a tiny amount of vegetable oil to the surface right before the shutter clicks. This recreates the 'just out of the fryer' sheen. In our experience, speed is the most important factor—the faster you shoot after the dish is plated, the better the result.

Mastering Professional Chinese Appetizer Photography