Ultra-realistic Michelin-style food photography, eye-level horizontal composition, 85mm lens, f/2.2, ISO 100, soft warm lighting. Close-up subject: white porcelain elongated plate close-up with golden crispy noodle shrimp balls, plated using Michelin layering techniques combined with Huaiyang symmetry and negative space: shrimp balls arranged in three staggered rows with a slightly elevated central row; a thin sauce film and small savory gel anchors each piece. Delicate Huaiyang-style sauce art, pickled scallion slices and cilantro as traditional accents, micro herbs and scallion flowers along the rim. Left-front close-up: fragrant rice topped with 2–3 shrimp balls. Right-side close-up: premium baijiu or Shaoxing wine bottle and glass; dipping powders: pepper salt and garlic chili salt. Background unchanged: Shanghai Huaiyang classic restaurant interior with carved wooden screens and soft city night lights; no people present. Emphasis on refined spacing and texture.
