Question 1

What is the best lighting for Chinese food photography?

Accepted Answer

We've found that soft, directional side-lighting is superior to overhead lighting. It creates shadows that define the shape of dumplings and the texture of sauces. If you are working with natural light, a window with a sheer curtain is your best tool to avoid the harsh glares often found on oily surfaces.

Question 2

How do I make steam visible in my photos?

Accepted Answer

Capturing steam requires a dark background and backlighting. In our experience, the steam needs to be illuminated from behind to become visible against the darker tones of the plate. You must work quickly, often within the first 30 seconds of the dish being plated, to catch the most natural vapor.

Question 3

Can AI replace a professional food photographer?

Accepted Answer

While AI is incredible for generating concepts and background elements, it currently has limitations with specific 'physics.' For example, AI often struggles to correctly render the way a chopstick interacts with a noodle or the specific translucency of a shrimp dumpling. It is a powerful tool for ideation, but high-end branding still relies on the nuance of a human eye.

Question 4

What props should I use for a contemporary look?

Accepted Answer

Less is more. We recommend matte-finished ceramics, dark stone coasters, and high-quality wooden chopsticks. Avoid the standard 'takeout' aesthetic. Instead, look for artisan-made pieces that have a slight organic texture, which adds depth to the shot without distracting from the food itself.

Question 5

How do I handle shiny or oily dishes in photos?

Accepted Answer

Oil can cause 'hot spots' or blown-out highlights. We use a polarizing filter on our lenses to manage these reflections. Alternatively, you can use a small reflector to bounce soft light back into the shadows, which balances the overall exposure without losing that appetizing 'glisten' that indicates freshness.

Mastering Contemporary Chinese Food Photography