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": "af6c8378866a4b0b9d8f7561511a0b85",
    "updated": "2025-05-11T06:51:34.352Z",
    "title": "Cauliflower Manchurian",
    "subtitle": "Also known as Gobi Manchurian, this beloved Indo-Chinese dish features crispy cauliflower florets coated in a flavorful, spicy sauce.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower, cut into florets",
          "oil, plus extra for deep-frying",
          "garlic cloves, chopped",
          "fresh green chilli, chopped",
          "red onion, diced",
          "spring onions, finely sliced, plus extra to garnish",
          "red pepper, diced",
          "green pepper, diced",
          "tomato ketchup",
          "chilli sauce",
          "dark soy sauce",
          "rice vinegar",
          "chilli flakes",
          "ground black pepper",
          "salt"
        ]
      },
      {
        "section": "BATTER",
        "ingredients": [
          "plain flour",
          "cornflour",
          "chilli powder",
          "kashmiri chilli powder",
          "ground black pepper",
          "salt",
          "water"
        ]
      }
    ],
    "instructions": [
      "Boil the cauliflower florets in a large saucepan of water for 8-10 minutes, then drain them well using a colander and set aside.",
      "To prepare the batter, combine all the dry ingredients in a large bowl, then gradually add the water while stirring continuously to create a smooth batter thick enough to coat the cauliflower.",
      "Dip the cauliflower florets into the batter, gently stirring to ensure they are evenly coated.",
      "Heat oil for deep-frying in a large saucepan over medium-high heat until it reaches 180°C.",
      "Fry the battered cauliflower florets in batches for about 6 minutes, or until golden brown and crisp. Drain them in a colander to remove excess oil.",
      "In a large wok, heat oil over low heat. Add garlic, chopped chilli, red onion, spring onions, and diced red and green peppers. Stir and cook for 2 minutes.",
      "Add tomato ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, ground black pepper, and salt to the wok. Cook, stirring, for 1 minute to combine flavors.",
      "Toss the fried cauliflower florets in the sauce, making sure they are thoroughly coated.",
      "Serve the cauliflower in a bowl, garnished with additional sliced spring onions."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]