世界菜系风味地图

生成一张 1024x1280 像素、4:5 竖版世界风味地图信息图，背景为浅米色纸面，手绘地图轮廓与彩色风味标签。标题写「世界料理风味地图」，角落署名「Levantine: za'atar, tahini, olive」。地图周围用中文标签标注八个地区与代表风味：四川「辣椒、花椒、豆瓣酱」，黎凡特「百里香、芝麻酱、橄榄」，安第斯「藜麦、黄辣椒、玉米」，北欧「黑麦、莳萝、杜松子」，和食「高汤、味噌、柚子」，西非「辣椒、棕榈油、山药」，普罗旺斯「百里香、鳀鱼、橄榄」，粤菜「姜、酱油、白胡椒」。使用小碗、香料、叶片和食材图标连接地图区域，色彩鲜活但排版清爽。所有可见文字必须是自然简体中文，不出现英文地区名、外部标志、水印或乱码。

A landscape illustrated world map graphic introducing twelve regional cuisines. The map uses a soft Robinson-style projection on warm parchment, with continents in flat dusty terracotta and oceans in muted teal hatching. Twelve circular cuisine medallions are pinned to their regions with thin lines, each carrying a hand-set label and three signature ingredients in tiny serif italics: "Sichuan: chili, peppercorn, doubanjiang", "Levantine: za'atar, tahini, olive", "Andean: quinoa, aji amarillo, corn", "Nordic: rye, dill, juniper", "Japanese Washoku: dashi, miso, yuzu", "West African: scotch bonnet, palm oil, yam", "Provençal: thyme, anchovy, olive", "Cantonese: ginger, soy, white pepper", "Tex-Mex: cumin, lime, smoked paprika", "Bengali: mustard oil, panch phoron, fish", "Ethiopian: berbere, teff, niter kibbeh", "Sicilian: caper, sardine, blood orange". A title arcs along the top reading "A Flavor Map of the World". A compass rose, scale bar, and tiny legend explaining "size of medallion = global spread, not quality" sit in the lower-right cartouche. Light coffee-stain marks at corners, paper grain, no photographic textures.