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": "cc9253fca6e9467d8518cb1ff02e8ea1",
    "updated": "2025-05-20T01:32:33.051Z",
    "title": "Shanghai-style Wontons",
    "subtitle": "A light and flavorful wonton soup inspired by traditional Shanghai cuisine.",
    "description": "This Shanghai-style wonton recipe is inspired by a delicate, flavorful soup I enjoyed at a popular café in Hong Kong. The dish combines fresh ingredients with a subtle blend of seasonings, resulting in a visually appealing and delicious meal. The wontons are filled with chopped bok choy and spicy preserved vegetables, served in a fragrant broth.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "wonton skins",
          "chicken stock",
          "light soy sauce",
          "sesame oil"
        ]
      },
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "bok choy, coarsely chopped",
          "sichuan preserved vegetables, rinsed and finely chopped",
          "light soy sauce",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "sesame oil",
          "salt and white pepper"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Blanch the bok choy in boiling water, then drain and gently squeeze out the excess liquid.",
      "Combine the blanched bok choy with the preserved vegetables, soy sauce, spring onions, Shaoxing wine or dry sherry, sugar, sesame oil, salt, and white pepper. Mix thoroughly.",
      "To fill the wontons, place 1 tablespoon of the filling in the center of a wonton skin.",
      "Moisten the edges of the wrapper with a little water, then gather the sides around the filling.",
      "Pinch the edges at the top to seal the wonton, forming a small filled pouch.",
      "Repeat the process until all the filling is used.",
      "In a large pan, bring the chicken stock, soy sauce, and sesame oil to a gentle simmer.",
      "In another large pot, bring salted water to a boil and gently poach the wontons for 1 minute, or until they rise to the surface.",
      "Remove the wontons promptly and transfer them into the simmering broth to preserve the clarity and flavor of the soup.",
      "Simmer the wontons in the broth for an additional 2 minutes.",
      "Ladle the soup and wontons into a large serving bowl or individual bowls.",
      "Garnish with chopped spring onions and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]