Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers zh (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en zh.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : zh (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "4f76d50de4184edbba20c86cd85b96f6",
    "updated": "2025-05-10T11:54:15.148Z",
    "title": "Black Forest Pavlova",
    "subtitle": null,
    "description": "If you know me, you know that meringues are among my favorite desserts. Surprisingly simple to make, meringues always look impressive, and when combined with one of the most classic flavor pairings, you get this delightful creation... absolutely delicious! This dessert is somewhat transformative and perfect for Christmas celebrations, making a stunning centerpiece at any dinner party. It's lighter than a traditional Black Forest gateau due to its meringue base, making it an ideal sweet treat after a heavy meal when you crave something indulgent but don’t want to feel too full.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "egg whites",
          "caster sugar",
          "cocoa powder",
          "vanilla extract",
          "white wine vinegar"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "double cream",
          "icing sugar",
          "cherry pie filling",
          "cherries soaked in kirsch",
          "fresh cherries",
          "chocolate shavings"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 150°C (130°C fan). Line a large square baking tray with baking parchment.",
      "Using a clean bowl and whisk (to ensure the egg whites stiffen properly), add the egg whites and whisk until stiff peaks form. Gradually add the sugar, one teaspoon at a time, whisking continuously until all the sugar is incorporated and the mixture is glossy.",
      "Sift the cocoa powder into the egg white mixture. Add the vanilla extract and white wine vinegar, and gently fold in with a large spatula until smooth and well combined.",
      "Secure the parchment paper to the baking tray using small dabs of meringue in each corner. Spoon the meringue onto the tray, shaping it into a large circle (the meringue will spread slightly during baking, so avoid reaching the tray edges). Bake for 1 hour. After baking, turn off the oven and let the meringue cool completely inside it, without opening the door, for about 3 hours.",
      "Decoration:",
      "Whip the double cream with the icing sugar in a large bowl until soft peaks form.",
      "In another bowl, combine the cherry pie filling with the kirsch-soaked cherries. If you prefer to avoid alcohol, you may use cherry jam or simply fresh cherries.",
      "Spread the whipped cream over the meringue, then layer the cherry mixture on top.",
      "Garnish with fresh cherries and sprinkle with chocolate shavings."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]