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": "ddd3aaa4e10b482184914242eb06b4fc",
    "updated": "2025-05-10T13:47:56.330Z",
    "title": "Homemade Pretzels",
    "subtitle": null,
    "description": "Have you ever tasted a freshly baked warm pretzel? They are incredibly delicious — soft bread dough sprinkled with coarse sea salt makes for a perfect snack. Pretzels require a unique step similar to bagels, where they are boiled briefly in water before baking. Though it takes some time, the result is well worth the effort. For a sweet twist, coat the baked pretzels with cinnamon sugar — a delightful change!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "warm water",
          "dried yeast",
          "sea salt, plus extra for sprinkling",
          "caster sugar",
          "unsalted butter, melted",
          "plain flour, plus extra for dusting",
          "water",
          "bicarbonate of soda"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, combine the warm water and yeast, whisk together, and let rest for a minute or two.",
      "Add the sea salt, sugar, and melted butter to the bowl and whisk again to combine — the mixture may look a bit unusual.",
      "Gradually add the flour in 200g increments, mixing with a spatula after each addition until you reach 600g. If the dough remains sticky, add more flour slowly until it becomes smooth and springs back when pressed.",
      "Turn the dough onto a lightly floured surface and knead for about 5 minutes until you form a smooth, round ball.",
      "Place the dough in a lightly oiled bowl and let it rest for 15 minutes.",
      "Preheat the oven to 210°C (190°C fan) and line two baking trays with parchment paper. In a large pot, bring the water and bicarbonate of soda to a boil.",
      "Divide the dough into 125g portions and, on a lightly floured surface, roll each into a long rope roughly 60cm in length.",
      "Shape each rope into a pretzel by forming a loop with the middle section, crossing the ends over, and pressing them down to meet the loop.",
      "Once the water is boiling, carefully drop one or two pretzels in at a time to avoid overcrowding, and boil each for 30 seconds.",
      "Using a slotted spoon, remove the pretzels and drain off excess water before placing them on the prepared baking trays.",
      "Sprinkle coarse sea salt over each pretzel and bake for 15 minutes until golden brown and appetizing.",
      "Allow the pretzels to cool for 30 minutes on the trays before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]