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": "780bcaf9001d4518b1869ace06aa1efe",
    "updated": "2025-05-11T19:08:48.405Z",
    "title": "Tofu, Pickled Cabbage & Black Beans on Rice Noodles",
    "subtitle": "This traditional Cantonese dish showcases a rich garlic and black bean sauce paired with pickled cabbage and crispy tofu, served over firm rice noodles in a fragrant ginger-spiced broth, enhanced by nutty sesame oil.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nests dried rice noodles (vermicelli).",
          "oil (vegetable, groundnut or coconut).",
          "firm tofu, cut into small bite-sized pieces",
          "thumb-sized piece fresh ginger, peeled and sliced",
          "garlic cloves, roughly chopped",
          "fermented black beans",
          "can chinese pickled vegetables, drained",
          "dark soy sauce",
          "light soy sauce",
          "vegetable stock",
          "cornflour (cornstarch) mixed with 2 tbsp water",
          "sesame oil"
        ]
      },
      {
        "section": "For the soup",
        "ingredients": [
          "piece of fresh ginger, sliced",
          "soy sauce",
          "vegetable stock",
          "white pepper",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Soak the rice noodles in a large bowl of boiling water for 10 minutes, then drain and set aside.",
      "Heat 1 tablespoon of the oil in a wok over medium heat and fry the tofu pieces until golden brown on all sides. Drain on kitchen paper and set aside.",
      "To prepare the soup, combine the ginger, soy sauce, vegetable stock, white pepper, and salt in a large saucepan. Bring to a boil, then reduce heat and simmer.",
      "Place the wok over medium-high heat, add the remaining tablespoon of oil, along with the ginger and garlic, and fry for 30 seconds until fragrant.",
      "Add the black beans and fried tofu, stirring for one minute. Then add the pickled vegetables, dark and light soy sauces, and vegetable stock.",
      "Bring the mixture to a boil, then reduce heat and simmer for 3 minutes.",
      "Raise the heat to high and gradually stir in the cornflour mixture, stirring constantly until the sauce thickens.",
      "Remove the wok from the heat.",
      "Place the cooked rice noodles into serving bowls and pour over the soup until the noodles are fully covered.",
      "Top with the tofu and black bean mixture, then finish by drizzling with sesame oil."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]