Goal:
You are a world-class expert in culinary recipe classification. Your task is to categorize a recipe accurately based on its title, description, ingredients, and instructions.

Context:
A recipe can either be a beverage or a food item. If it's a beverage, classify it as "drinks". If it's food, choose the most appropriate category among the following:

"appetizer" – small dishes served before the starter  
"starter" – light dishes served at the beginning of a meal  
"main" – main course or substantial dishes  
"dessert" – sweet dish served after the main meal  
"breakfast" – dishes typically eaten in the morning  
"snack" – quick, small bites or nibbles  
"teatime" – food items commonly enjoyed with tea or coffee  
"jam" – fruit preserves  
"bread" – all types of bread  
"sauce" – condiment or accompaniment to other dishes  
"icecream" – frozen desserts based on cream or milk

Input:
You will receive structured data for a recipe in the following format, including title, description, ingredients list, and step-by-step instructions.

json
{"title":"Authentic Pho null","description":"This real bowl of pho takes some time, but it's well worth the effort. The secret is in the broth, which is prepared by slowly simmering the ingredients for at least 6 hours.","ingredients":[{"section":"For the broth","ingredients":["5 lbs. beef marrow or knuckle bones","2 lbs. beef chuck, cut into 2 pieces","2 (3-inch) pieces ginger, halved lengthwise, lightly bruised with the flat side of a knife","2 yellow onions, peeled and charred","1/4 cup fish sauce","3 oz. rock sugar (found at Asian markets) or 3 tablespoons granulated sugar","10 whole star anise, lightly toasted in a dry pan","6 whole cloves, lightly toasted in a dry pan","1 tablespoon sea salt, or to taste"]},{"section":"For the Pho","ingredients":["1 lb. dried rice noodles (banh pho), soaked and cooked according to package instructions","½ lb. beef sirloin, slightly frozen, then sliced paper-thin across the grain","½ yellow onion, sliced paper thin","3 scallions, cut into thin rings","½ cup chopped cilantro","1 lb. bean sprouts","10 sprigs Asian basil (may substitute regular basil or mint)","1 dozen saw-leaf herb leaves (optional)","6 Thai bird chili pepper or 1 serrano chili pepper, cut into thin rings","1 lime, cut into 6 thin wedges","Freshly ground black pepper","Chili sauce, to taste (optional)","Hoisin sauce, to taste (optional)"]}],"instructions":["Bring 6 quarts (24 cups) of water to a boil in a big stock pot that you've dragged over to the heat.","In the meanwhile, place the beef bones, beef chuck, and just enough water to cover them in a smaller saucepan.","Bring this mixture to a boil, and then continue to simmer it for another 5 minutes.","Take the saucepan from the heat and, using tongs, transfer the beef and bones to the larger pot of water that is already boiling.","Discard the water that was used to cook the meat. (This results in a broth that has fewer contaminants.)","When the water has reached the boiling point again, bring the heat down to a low simmer.","Remove any foam that's floating on the water's surface.","After the ginger and onions have been browned, stir in the fish sauce and sugar.","Simmer over low heat, scraping off any foam that forms, for around 40 minutes, or until the beef chuck is cooked.","It is important to prevent the broth from reaching a rolling boil. The surface of the soup should only ever show signs of the occasional appearance of a bubble. (This lowers the likelihood that your broth will have any cloudiness.)","Take 1 piece of the chuck out of the broth, place it in a basin filled with cold water, and let it sit there for 10 minutes.","After that, drain the chuck, slice it very thinly, and store it in the refrigerator.","Put the second piece of chuck in the broth, and then let it continue to simmer over low heat for another half an hour.","After the soup has been allowed to simmer for a total of 1 hour and 10 minutes, place the star anise and cloves inside of a spice bag or a piece of cheesecloth, and then drop the bag into the liquid.","Allow the spices to soak the soup for a further half an hour until the flavor is aromatic. (A total of 2 hours will have been spent with the soup simmering.)","Take out the onion and spice package, and then throw them away together.","Keep the chuck in the pot and continue to boil it over low heat, scraping off any foam that forms as required, until you're ready to assemble the pho together. (The broth could have a somewhat salty flavor, but after the noodles and other toppings are added, the flavor will be more well-rounded.)","After straining the broth, throw away any solids that were left behind.","Put the cooked noodles in the bowls that have been heated up. (If the noodles aren't hot anymore, dunk them for a few seconds in water that's boiling to prevent them from causing the soup to become cold.)","On top of the noodles, arrange a few slices of the raw sirloin and thinly sliced beef chuck that was previously saved.","Place between 2 and 3 cups of the broth in each dish (The ratio of rice noodles to broth should be somewhere around 1 to 3.).","The raw beef will be cooked over a low heat in the hot broth.","Add the thinly sliced onions, scallions, and cilantro to the dish as a garnish.","Serve immediately, and let each diner to customize their bowl of pho by adding bean sprouts, herbs, chili peppers, lime juice, and black pepper, as desired."]}

Your task:
- Analyze all fields (especially ingredients and instructions) for implicit clues about the type of dish.
- Avoid over-relying on the title alone.
- Choose the **most precise and relevant** category from the list.
- Always prefer specificity over generalization.

Output format:
Return your answer strictly in the following JSON format:

json
{ "data": "<category>" }