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制作一张由省市美食组成的中国地图

A Map of China Made from Provincial Delicacies

用可编辑的34个省级行政区代表美食清单，塑造包含台湾的中国地图；保持准确区划，每区食物直接构成地图，不使用食物照片拼贴。

制作一张由省市美食组成的中国地图 — AI image creation
制作一张由省市美食组成的中国地图

提示词 / Prompt

中文提示词

创作一张包含台湾的中国美食地图正俯视图，置于简洁暖白背景上。地图轮廓及34个省级行政区的相对位置须遵循准确地图；每个区划彼此清楚、位置正确且可辨，不得虚构、遗漏、合并或错放。每个省级区域本身都由可直接辨认的立体食物造型构成，而不是用食物照片拼贴；按以下可编辑清单为每区配置各自代表菜：北京—烤鸭；天津—狗不理风格包子；河北—驴肉火烧；山西—刀削面；内蒙古—烤羊肉；辽宁—大连海参；吉林—人参鸡汤；黑龙江—锅包肉；上海—小笼包；江苏—松鼠鳜鱼；浙江—东坡肉；安徽—臭鳜鱼；福建—佛跳墙；江西—南昌米粉；山东—糖醋鲤鱼；河南—胡辣汤；湖北—热干面；湖南—剁椒鱼头；广东—点心；广西—螺蛳粉；海南—文昌鸡；重庆—火锅；四川—麻婆豆腐；贵州—酸汤鱼；云南—过桥米线；西藏—糌粑；陕西—肉夹馍；甘肃—兰州牛肉面；青海—手抓羊肉；宁夏—手抓羊肉；新疆—大盘鸡；香港—鸡蛋仔；澳门—葡式蛋挞；台湾—牛肉面。相邻区域的食物在省界处保持区分，同时让食物微缩造型填满本区轮廓。呈现自然食材质感、诱人但克制的色彩、精细影棚细节和均匀柔光；在地图上方添加小而不抢眼的中文标题“中国省级美食地图”。不要省名标签、旗帜、额外文字、重复菜品、脱离地图的食物照片块、人物、水印或边框。该清单是可编辑的代表性选择，并非有来源依据的排名；严格保留用户提供的区划与菜品对应关系。横幅4:3构图。

English prompt

Create a clear, directly overhead food-art map of China, including Taiwan, on a simple warm-white background. The silhouette and relative placement of all 34 provincial-level divisions must follow an accurate map; keep every division distinct, correctly located and recognizable, with no invented, omitted, merged or misplaced regions. Build each region itself from sculpted, instantly recognizable food forms—not from photographs of food—and assign its own representative dish using this editable roster: Beijing—Peking duck; Tianjin—Goubuli-style steamed buns; Hebei—donkey-meat huoshao; Shanxi—knife-cut noodles; Inner Mongolia—roast lamb; Liaoning—Dalian sea cucumber; Jilin—ginseng chicken soup; Heilongjiang—guobaorou; Shanghai—xiaolongbao; Jiangsu—squirrel-shaped mandarin fish; Zhejiang—Dongpo pork; Anhui—stinky mandarin fish; Fujian—Buddha Jumps Over the Wall; Jiangxi—Nanchang rice noodles; Shandong—sweet-and-sour carp; Henan—Hu spicy soup; Hubei—hot-dry noodles; Hunan—chopped-chili fish head; Guangdong—dim sum; Guangxi—luosifen; Hainan—Wenchang chicken; Chongqing—hot pot; Sichuan—mapo tofu; Guizhou—sour fish soup; Yunnan—crossing-the-bridge noodles; Tibet—tsampa; Shaanxi—roujiamo; Gansu—Lanzhou beef noodles; Qinghai—hand-pulled lamb; Ningxia—hand-grabbed lamb; Xinjiang—big-plate chicken; Hong Kong—egg waffles; Macao—Portuguese egg tart; Taiwan—beef noodle soup. Keep neighboring foods visually separated at provincial boundaries while allowing each edible miniature to fill the shape of its own region. Use natural food textures, appetizing but restrained color, fine studio detail, even soft lighting and a small unobtrusive Chinese title “中国省级美食地图” above the map. Do not add provincial labels, flags, extra text, duplicate dishes, detached food-photo tiles, people, watermark or border. The roster is an editable representative selection, not a sourced ranking; preserve the exact region-to-dish pairings supplied by the user. Landscape 4:3 composition.

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