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": "cff9e6f2a3e6407e976affb3497e9ea9",
    "updated": "2025-05-08T12:03:12.215Z",
    "title": "Soup Dumplings",
    "subtitle": null,
    "description": "Before Chihiro's parents transform in the film, they enjoy a lavish feast that features what appeared to me as enormous dumplings. According to an animator involved with the movie, these represent the stomachs of the coelacanth, a deep-sea fish. For simplicity and clarity, I decided to retain the dumpling concept here, replicating their translucent and juicy appearance as seen in the Studio Ghibli film. I also adjusted the size to be easier to eat.",
    "ingredients": [
      {
        "section": "CHICKEN JELLY SOUP (ASPIC)",
        "ingredients": [
          "chicken wings",
          "onion, peeled and cut in half",
          "scallions, trimmed and cut in half lengthwise",
          "ginger root, thinly sliced",
          "garlic, cut in half lengthwise",
          "shaoxing cooking wine",
          "salt"
        ]
      },
      {
        "section": "JUICY PORK FILLING",
        "ingredients": [
          "ground pork",
          "soy sauce",
          "shaoxing cooking wine",
          "sesame oil",
          "sugar",
          "salt",
          "pepper",
          "(½ inch, or , long) ginger root, grated",
          "scallions, white and green parts separated, finely chopped, divided"
        ]
      },
      {
        "section": "DUMPLING WRAPPERS",
        "ingredients": [
          "all-purpose flour, plus more for dusting",
          "plus 1 tablespoon boiling water",
          "canola oil"
        ]
      },
      {
        "section": "DIPPING SAUCE",
        "ingredients": [
          "black vinegar",
          "garlic chili oil",
          "soy sauce",
          "((25.4 mm), or , long) ginger root, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "To prepare the chicken jelly soup (aspic): In a large pot with a lid, combine all aspic ingredients and add enough water to cover them completely.",
      "Bring to a boil over medium-high heat, then cover, reduce heat to medium, and simmer for 2 hours, stirring occasionally.",
      "Remove the lid and skim off any foam or oil floating on the surface.",
      "Add water again to cover the ingredients, then cook for another hour, skimming any foam and oil as needed.",
      "Add water for a third time to cover, then continue simmering until the liquid reduces by half; this takes about an additional hour. Skim off any foam and oil during this time.",
      "Strain the liquid into a heatproof container and discard the solids, as they will have lost their flavor.",
      "Cover and refrigerate the strained liquid until gelatinous, approximately one hour.",
      "Cut the aspic into cubes about 1/4 inch (6 mm) in size.",
      "For the juicy pork filling: In a medium bowl, combine ground pork, soy sauce, Shaoxing cooking wine, sesame oil, sugar, salt, and pepper, mixing until a paste forms.",
      "Stir in the grated ginger and the white parts of the scallions until well incorporated.",
      "Gently fold in the aspic cubes, taking care not to break them up.",
      "To make the dumpling wrappers: Place flour into a large bowl and pour boiling water over it while stirring with a spatula until absorbed.",
      "When the mixture is cool enough to handle and forms a dough, transfer it to a lightly floured surface.",
      "Knead the dough by hand until soft and smooth, about 10 minutes.",
      "Shape the dough into a rectangle and brush it evenly with canola oil.",
      "Fold the dough like a letter: fold the top third down to the middle and then fold the bottom third over the top.",
      "Continue kneading until the oil is fully incorporated, approximately 5 minutes.",
      "Cover the dough with plastic wrap and let it rest for 10 minutes.",
      "Divide the dough into 4 equal portions.",
      "Roll each portion into a 9-inch (23 cm) circle, about 1/8 inch (3 mm) thick.",
      "Create ridges in the dough by lifting the circle, placing a chopstick underneath, then pulling it upward to form a ridge, pressing the dough along the ridge to set it.",
      "Make these ridges evenly spaced about 1 inch (2.5 cm) apart, running in one direction across each dough circle.",
      "Place one-quarter of the pork filling in the center of a wrapper along with some of the chopped green scallions.",
      "Fold the dumpling by bringing the opposite edges together in the middle, aligning the seams carefully.",
      "Trim off any excess dough at the edges and press the seams to seal tightly.",
      "Use the remaining dough to create wing decorations by rolling it thin and cutting sixteen 1/2-inch (12 mm) tall triangles.",
      "Form each triangle into a cone by pinching the right and left edges together.",
      "Dampen the base of each wing with water and attach it to the middle of a dumpling. Press tightly and smooth out the edges to conceal seams.",
      "Attach three more wings evenly spaced around the dumpling.",
      "Place each finished dumpling on a small piece of parchment paper and cover with a cloth or plastic wrap to keep them from drying out.",
      "Repeat the above steps for all dumplings and wings.",
      "Steam the dumplings with their parchment paper in a bamboo steamer or a large pot fitted with a steamer insert for 15 to 20 minutes, until firm to the touch.",
      "If using a pot with a steamer insert, leave the lid slightly open and tilted so water drips down the sides instead of onto the dumplings, which can cause uneven surfaces.",
      "Meanwhile, prepare the dipping sauce by combining all sauce ingredients in a small bowl and stirring well.",
      "Ladle some sauce onto each serving plate and place a steamed dumpling on top.",
      "Serve immediately while hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]