{"snapshotDate":"2026-10-20","releaseId":"465e0259274b1b15","data":{"id":"opennana-8826","sourceId":8826,"order":8988,"titleZh":"韦斯安德森风格焦糖化学立体解构图","titleOriginal":"韦斯安德森风格焦糖化学立体解构图","category":"opennana","model":"Nano banana pro","modelShort":"Nano banana pro","modelGroup":"nano","prompt":"do this for caramel Input A is a Complex Food Item or Dish (e.g., Chocolate, Bread, Cheese, Coffee). Deconstruct the subject into 3 Scientific Layers : The States of Matter: Identify 4–5 stages of processing. (e.g., Cocoa Bean -> Nibs -> Liquor -> Powder. Wheat -> Flour -> Dough -> Crumb). The Texture Samples: Identify the physical properties to display as swatches. (e.g., Snap/Gloss for Chocolate. Porosity/Crust for Bread. Rind/Creaminess for Cheese). The Material: Identify the substance for the 3D text. (e.g., Molded Dark Chocolate, Baked Bread Crust, Hard Wax/Cheese). 2. Container: Goal: \"Culinary Science\" Diorama Photography. The Stage: An L-Shaped Display Box (Vertical Backboard + Horizontal Floor). The Finish: Clean, matte Cream or White plastic, resembling a high-end educational kit or museum exhibit. The Frame: A simple wooden or plastic border framing the scene. 3. Periodic Table background: The Grid: The vertical wall features a neat, symmetrical grid of circular Petri Dishes or Ceramic Bowls . The Contents: Each dish contains a sample of the \"States of Matter\" (Step 1). The Swatches: Below the dishes are square tiles displaying the \"Texture Samples\" (e.g., a square of perfectly tempered chocolate next to a bloomed one). The Labels: Tiny, legible scientific text (Serif font) printed directly on the wall under each sample. 4. The Floor (The Laboratory): The Narrative: A 1:12 scale Scientist or Chef figure (wearing a lab coat) stands at a central wooden workbench. Equipment: The desk is cluttered with a mix of Chemistry Glassware (Beakers, Flasks) and Culinary Tools (Whisks, Scales). The Experiment: The figure is actively testing or measuring the food product. 5. Typography : Placement: Massive, thick 3D Extruded Letters stand on the very front edge of the floor, acting as a barrier. Construction: The letters are made of the food itself (e.g., \"THE CHEMISTRY OF CHOCOLATE\" molded in dark chocolate). Text: \"THE CHEMISTRY OF CHOCOLATE\". Output: ONE image, 1:1 Aspect Ratio, Studio Product Lighting, \"Wes Anderson\" Symmetry, Educational Aesthetic.","promptZh":"为 焦糖 执行此操作 输入 A 是复杂的食物或菜肴（例如，巧克力、面包、奶酪、咖啡）。 将主题分解为 3 个科学层面： 物质状态：确定 4-5 个加工阶段。 （例如，可可豆 -> 可可碎 -> 可可液块 -> 可可粉。小麦 -> 面粉 -> 面团 -> 面包屑）。 质地样本：确定要显示为色板的物理特性。 （例如，巧克力的脆裂/光泽。面包的孔隙率/外皮。奶酪的表皮/奶油度）。 材料：确定 3D 文本的物质。 （例如，模制黑巧克力、烤面包皮、硬蜡/奶酪）。 2. 容器： 目标：“烹饪科学”立体模型摄影。 舞台：一个 L 形展示盒（垂直背板 + 水平地板）。 表面处理：干净、哑光的米色或白色塑料，类似于高端教育套件或博物馆展品。 框架：一个简单的木质或塑料边框来框住场景。 3. 元素周期表背景： 网格：垂直墙壁上有一个整齐、对称的圆形培养皿或陶瓷碗网格。 内容：每个培养皿都包含“物质状态”的样本（步骤 1）。 色板：培养皿下方是方形瓷砖，显示“质地样本”（例如，一块完美调温的巧克力旁边是一块起霜的巧克力）。 标签：微小、清晰的科学文本（衬线字体）直接打印在墙壁上每个样本下方。 4. 地板（实验室）： 叙事：一个 1:12 比例的科学家或厨师人物（穿着实验服）站在中央木制工作台旁。 设备：桌子上摆满了化学玻璃器皿（烧杯、烧瓶）和烹饪工具（打蛋器、秤）。 实验：人物正在积极测试或测量食品。 5. 排版： 位置：巨大、厚实的 3D 挤压字母立在地板的最前端边缘，充当屏障。 结构：字母由食物本身制成（例如，“THE CHEMISTRY OF CHOCOLATE”由黑巧克力模制而成）。 文本：“THE CHEMISTRY OF CHOCOLATE”。 输出：一张图片，1:1 宽高比，工作室产品照明，“韦斯·安德森”对称性，教育美学。","promptVariants":[{"text":"do this for caramel Input A is a Complex Food Item or Dish (e.g., Chocolate, Bread, Cheese, Coffee). Deconstruct the subject into 3 Scientific Layers : The States of Matter: Identify 4–5 stages of processing. (e.g., Cocoa Bean -> Nibs -> Liquor -> Powder. Wheat -> Flour -> Dough -> Crumb). The Texture Samples: Identify the physical properties to display as swatches. (e.g., Snap/Gloss for Chocolate. Porosity/Crust for Bread. Rind/Creaminess for Cheese). The Material: Identify the substance for the 3D text. (e.g., Molded Dark Chocolate, Baked Bread Crust, Hard Wax/Cheese). 2. Container: Goal: \"Culinary Science\" Diorama Photography. The Stage: An L-Shaped Display Box (Vertical Backboard + Horizontal Floor). The Finish: Clean, matte Cream or White plastic, resembling a high-end educational kit or museum exhibit. The Frame: A simple wooden or plastic border framing the scene. 3. Periodic Table background: The Grid: The vertical wall features a neat, symmetrical grid of circular Petri Dishes or Ceramic Bowls . The Contents: Each dish contains a sample of the \"States of Matter\" (Step 1). The Swatches: Below the dishes are square tiles displaying the \"Texture Samples\" (e.g., a square of perfectly tempered chocolate next to a bloomed one). The Labels: Tiny, legible scientific text (Serif font) printed directly on the wall under each sample. 4. The Floor (The Laboratory): The Narrative: A 1:12 scale Scientist or Chef figure (wearing a lab coat) stands at a central wooden workbench. Equipment: The desk is cluttered with a mix of Chemistry Glassware (Beakers, Flasks) and Culinary Tools (Whisks, Scales). The Experiment: The figure is actively testing or measuring the food product. 5. Typography : Placement: Massive, thick 3D Extruded Letters stand on the very front edge of the floor, acting as a barrier. Construction: The letters are made of the food itself (e.g., \"THE CHEMISTRY OF CHOCOLATE\" molded in dark chocolate). Text: \"THE CHEMISTRY OF CHOCOLATE\". Output: ONE image, 1:1 Aspect Ratio, Studio Product Lighting, \"Wes Anderson\" Symmetry, Educational Aesthetic.","type":"en","label":"英文提示词"},{"text":"为 焦糖 执行此操作 输入 A 是复杂的食物或菜肴（例如，巧克力、面包、奶酪、咖啡）。 将主题分解为 3 个科学层面： 物质状态：确定 4-5 个加工阶段。 （例如，可可豆 -> 可可碎 -> 可可液块 -> 可可粉。小麦 -> 面粉 -> 面团 -> 面包屑）。 质地样本：确定要显示为色板的物理特性。 （例如，巧克力的脆裂/光泽。面包的孔隙率/外皮。奶酪的表皮/奶油度）。 材料：确定 3D 文本的物质。 （例如，模制黑巧克力、烤面包皮、硬蜡/奶酪）。 2. 容器： 目标：“烹饪科学”立体模型摄影。 舞台：一个 L 形展示盒（垂直背板 + 水平地板）。 表面处理：干净、哑光的米色或白色塑料，类似于高端教育套件或博物馆展品。 框架：一个简单的木质或塑料边框来框住场景。 3. 元素周期表背景： 网格：垂直墙壁上有一个整齐、对称的圆形培养皿或陶瓷碗网格。 内容：每个培养皿都包含“物质状态”的样本（步骤 1）。 色板：培养皿下方是方形瓷砖，显示“质地样本”（例如，一块完美调温的巧克力旁边是一块起霜的巧克力）。 标签：微小、清晰的科学文本（衬线字体）直接打印在墙壁上每个样本下方。 4. 地板（实验室）： 叙事：一个 1:12 比例的科学家或厨师人物（穿着实验服）站在中央木制工作台旁。 设备：桌子上摆满了化学玻璃器皿（烧杯、烧瓶）和烹饪工具（打蛋器、秤）。 实验：人物正在积极测试或测量食品。 5. 排版： 位置：巨大、厚实的 3D 挤压字母立在地板的最前端边缘，充当屏障。 结构：字母由食物本身制成（例如，“THE CHEMISTRY OF CHOCOLATE”由黑巧克力模制而成）。 文本：“THE CHEMISTRY OF CHOCOLATE”。 输出：一张图片，1:1 宽高比，工作室产品照明，“韦斯·安德森”对称性，教育美学。","type":"zh","label":"中文提示词"}],"sourceExamples":[],"promptLanguage":"英文提示词","notesZh":"来自 OpenNana 的公开提示词；保留原始作者与公开原帖引用。","sourcePromptNotes":"","author":"@Gdgtify","authorUrl":"https://x.com/Gdgtify","sourceUrl":"https://x.com/Gdgtify/status/2012873106348482898","sourceUrlRaw":"https://x.com/Gdgtify/status/2012873106348482898","sourceCitationType":"post","authorBasis":"source_label","sourceCollection":"OpenNana Awesome Prompt Gallery","collectionKey":"opennana","collectionShort":"OpenNana","collectionUrl":"https://opennana.com/awesome-prompt-gallery","collectionCaseUrl":"https://opennana.com/awesome-prompt-gallery/wes-anderson-caramel-chemistry-deconstruction","collectionStars":null,"evidenceType":"public_source","evidenceLabel":"公开原帖引用；来源图库收录","likes":null,"views":null,"sourceGalleryLikes":2,"sourceGalleryViews":51,"publishedAt":"2026-03-22","publishedAtBasis":"OpenNana 条目创建日期，不代表原帖发布日期","sourceUpdatedAt":"2026-10-17T21:46:59.275Z","isRecent":false,"requiresReference":null,"tags":["焦糖","微缩","科学","立体字","实验室"],"license":"项目维护者确认转载授权；原作者权利保留","licenseUrl":"https://prompt.genedai.me/sources/opennana/","imageUrl":"https://img.opennana.com/prompts/assets/202603/1774220244302-p82t72zj-1.jpg","imageUrls":["https://img.opennana.com/prompts/assets/202603/1774220244302-p82t72zj-1.jpg"],"videoUrls":[],"mediaType":"image","preview":"https://img.opennana.com/prompts/assets/202603/1774220244302-p82t72zj-1.jpg","previewWidth":null,"previewHeight":null,"imageAuthor":"@Gdgtify","imageProvenance":"OpenNana 展示的来源示例；本站未重新生成。","contentAvailability":"full","sourceAccess":"free","url":"https://prompt.genedai.me/prompts/opennana-8826/","markdownUrl":"https://prompt.genedai.me/prompts/opennana-8826/index.md"}}