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":"Taiwanese Beef Noodle Soup null","description":"This Taiwanese Beef Noodle Soup recipe is a detailed culinary adventure, promising melt-in-the-mouth beef and a deeply satisfying soup.  The rich aromas that fill your home during the cooking process are a prelude to the celebrated flavors of this dish, enjoyed in countless variations worldwide.","ingredients":[{"section":"BEEF SHORT RIBS","ingredients":["1.5 KG (3 LB 5 OZ)"]},{"section":"BEEF FLANK","ingredients":["500 G (1LB 2 OZ)"]},{"section":"SLICED WHITE ONION","ingredients":["50G (OZ)"]},{"section":"GRATED GINGER","ingredients":["5 CLOVES"]},{"section":"CRUSHED GARLIC","ingredients":["3STEMS"]},{"section":"ROUGHLY CHOPPED SPRING ONION","ingredients":["1"]},{"section":"ROUGHLY CHOPPED LEEK","ingredients":["1"]},{"section":"SLICED CELERY WITH LEAVES","ingredients":["1TEASPOON"]},{"section":"SLICED CARROT","ingredients":["1TEASPOON"]},{"section":"SICHUAN GROUND RED PEPPER","ingredients":["1"]},{"section":"FENNEL SEEDS","ingredients":["1 PIECE"]},{"section":"CINNAMON STICK","ingredients":["1"]},{"section":"STAR ANISE","ingredients":["30G (10Z)"]},{"section":"DRIED LIQUORICE ROOT","ingredients":["30 G (10Z)"]},{"section":"DRIED ORANGE PEEL","ingredients":["15G (% OZ)"]},{"section":"DRIED CHILLI","ingredients":["90 ML (% CUP)"]},{"section":"BAY LEAVES","ingredients":["50 ML (1% FLOZ)"]},{"section":"SPICY BEAN PASTE (DOUBANJIANG)","ingredients":["50 ML (1% FLOZ)"]},{"section":"SWEET FERMENTED BEAN SAUCE","ingredients":["50G (1% OZ)"]},{"section":"LAOGAN MA","ingredients":["4 TO 5 LITRES (16 TO 20 CUPS)"]},{"section":"SHAOKING WINE","ingredients":[""]},{"section":"LIGHT SOY SAUCE","ingredients":[""]},{"section":"DARK SOY SAUCE","ingredients":[""]},{"section":"ROCK SUGAR","ingredients":[""]},{"section":"QUARTERED TOMATOES","ingredients":[""]},{"section":"WATER","ingredients":[""]},{"section":"SALT","ingredients":[""]},{"section":"FRESH WHEAT NOODLES","ingredients":["600G (1LB5 OZ)"]},{"section":"SMALL BOK CHOY","ingredients":["2STEMS"]},{"section":"SLICED SPRING ONION","ingredients":[""]},{"section":"CORIANDER","ingredients":["1 BUNCH"]},{"section":"CHOPPED FRESH RED CHILLI","ingredients":[""]}],"instructions":["Sear the beef rib pieces in a deep pot until they are well browned on all sides.","Remove the ribs and pour the beef fat into a Dutch oven or large casserole dish with around 6 litres (24 cups) capacity, leaving just a small layer at the bottom of the first dish, reserving the remaining fat.","Place the beef flank in another saucepan and fill with water until covered by the equivalent of three thumb lengths of water.","Bring the beef flank to a boil for 1 minute, then drain and set the meat aside.","Over medium to high heat, heat the Dutch oven with the beef fat.","Add the onion, ginger, garlic, spring onion and leek.","When they begin to soften and brown, add the sliced celery and carrot cut into rounds.","Continue stirring for another 2 to 3 minutes, then add the spice mixture.","If necessary, add a little reserved beef fat so that the spices release their fragrances.","Next add the doubanjiang, sweet fermented bean sauce (tianmianjiang) and Lao Gan Ma, then stir quickly.","The thick sauces should only come into contact with the hot pan for a short time.","Deglaze the Dutch oven with the combined wine and soy (do this gently if working over high heat such as on a gas burner).","Let the mixture heat, then add the sugar, tomatoes, ribs and flank.","Fill the pot with water, leaving a little room for it to simmer without boiling over.","Bring to the boil, then simmer for 2 to 3 hours, covered, skimming impurities and fat about every 20 minutes, until the beef has reached the desired tenderness.","Turn off the heat and leave to cool for about 30 minutes.","Using large tongs, remove the beef pieces carefully and place them in a container.","Strain the soup into another container, squeezing the cooked vegetables to release their liquid. (You can throw away the vegetables as they have already released most of their flavour and nutrients, or you can keep them to eat with rice later, a fibre-rich meal lightly seasoned with delicious broth!)","Allow the broth to rest and then skim the fat from the surface.","Taste, and add salt if necessary to release the broth's different layers of flavour.","At this stage, you can put the beef back into the soup, leave it to cool and keep it in the refrigerator. The flavours will continue to develop and be even better to eat the next day.","Fill another deep pot with water and add 2 to 3 generous pinches of salt.","If you have chosen thin noodles, add more salt to the water, as the noodles will take less time to cook.","Cook the noodles according to the packet instructions.","About 1 minute before the end of cooking, add the bok choy.","Strain and divide the noodles and bok choy into large bowls.","Pour hot beef soup over the noodles, making sure that each bowl contains some of both meats.","Garnish with sliced spring onion, coriander and chopped chilli."]}

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>" }