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": "ed48c672f9694f85829b6db4355493b1",
    "updated": "2025-05-17T22:58:16.666Z",
    "title": "Shredded Phyllo (Filo) and Cheese Pie",
    "subtitle": "كنافه",
    "description": "This dessert is believed to have originated in the Palestinian town of Nablus. While knafeh is widely available in bakeries across Palestine today in various forms—such as na'ameh (fine), khishneh (coarse), or malfoofeh (rolled)—and with different fillings like pistachios, cream, cheese, or walnuts, making it at home remains a special treat. This recipe has been passed down through my family from my father's uncle to my uncle's wife, and now to me. It's a straightforward dessert where the quality of ingredients truly stands out, so be sure to use the best available.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "ghee, melted (or use butter), plus extra for greasing",
          "dry/low moisture mozzarella (not fresh buffalo mozzarella).",
          "ricotta cheese",
          "shredded phyllo (filo) pastry",
          "quantity flavored sugar syrup, cooled to room temperature",
          "ground pistachios"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 400°F/200°C/Gas Mark 6. Generously grease an 11-inch/28-cm round baking dish or a 12 × 8-inch/30 × 20-cm rectangular dish with ghee or butter.",
      "For the cheese filling, grate the mozzarella into a large bowl or cut it into thin slices.",
      "Add the ricotta cheese and mix thoroughly to combine.",
      "Place the mixture in the refrigerator until ready to use.",
      "Put the shredded phyllo (filo) pastry into a food processor and pulse until the strands measure about 3/4 inch/2 cm in length. Alternatively, if using frozen pastry, you may crush and separate the strands by hand.",
      "Transfer the shredded pastry to a large bowl and pour the melted ghee over it.",
      "Mix with your hands until the pastry has fully absorbed the ghee.",
      "Place half of the pastry into the greased baking dish, pressing it firmly to cover the bottom evenly.",
      "Distribute the cheese mixture evenly over the pastry. To avoid disturbing the bottom layer, drop spoonfuls of the filling across the surface and gently press down using the back of a wet spoon or a damp hand.",
      "Cover the cheese filling with the remaining pastry, ensuring it is completely covered, then press down firmly with your hands.",
      "Bake for 25-35 minutes, until the cheese has melted and the crust turns golden brown.",
      "Remove from the oven and let it cool for 5 minutes before flipping it onto a serving platter.",
      "Drizzle immediately with enough sugar syrup to soak the pie.",
      "Sprinkle the ground pistachios on top and serve with extra sugar syrup on the side."
    ],
    "notes_ingredients": "Shredded filo pastry, also known as kataifi, is typically available in the frozen section of Middle Eastern and Mediterranean grocery stores. During Ramadan, fresh versions are often sold and can be frozen for later use. It is easier to shred when partially frozen.",
    "notes_instructions": ""
  }
]