Question 1

How do you keep the vegetables looking bright green in photos?

Accepted Answer

The secret we often use is 'shocking' the vegetables. We blanch them briefly in boiling water and then submerge them in ice water before the final quick stir-fry. This locks in the chlorophyll. In the photo studio, we also use a slightly cooler light temperature to counteract any yellowing caused by the sauce.

Question 2

Can I use AI to generate Chinese stir-fry images for my menu?

Accepted Answer

AI is a powerful tool for conceptualizing or creating background elements, and it can generate stunningly realistic lighting. However, we have found that AI often struggles with the specific structural integrity of certain Chinese noodles or the exact 'sear' of a wok. It is best used for social media inspiration rather than as a literal representation of your specific kitchen's output.

Question 3

What lens is best for Chinese Stir Fry Photography?

Accepted Answer

We recommend a 100mm macro lens for close-ups and a 50mm 'nifty fifty' for overhead flat lays. The macro lens allows you to capture the intricate details of the sauce's viscosity and the texture of ginger matchsticks, which creates a sense of intimacy and appetite appeal for the viewer.

Question 4

How do you capture steam without it looking like smoke?

Accepted Answer

Capturing real steam requires backlighting and a dark background. If the steam is too faint, we sometimes use an external steamer or carefully placed incense sticks behind the dish (though you must be careful with scent). The key is to keep the air in the room still so the steam curls upward gracefully.

Question 5

Is an overhead or 45-degree angle better for stir-fry?

Accepted Answer

We find that a 45-degree angle is usually superior for stir-fries because it showcases the depth and 'mountain' of the food. Overhead shots (flat lays) are great for showing the graphic layout of several side dishes, but they can make a single bowl of stir-fry look flat and uninviting.

Question 6

How do you prevent the sauce from looking greasy?

Accepted Answer

Grease reflects light in a harsh, distracting way. Our experience shows that using a polarizing filter on your camera lens can significantly reduce unwanted oily glare. Additionally, we often pat down excess oil with a paper towel before adding a controlled 'gloss' with a light spray of water.

Question 7

Why does my stir-fry look 'brown' and unappealing in photos?

Accepted Answer

This is a common 'brown food' problem in photography. We solve this by adding 'garnished life'—fresh cilantro, bright red pepper threads, or toasted sesame seeds. These small additions provide color anchors that break up the monochromatic look of soy-based sauces and make the dish visually pop.

Mastering the Art of Chinese Stir Fry Photography