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": "b90f24529bf94e5588d58103afb24250",
    "updated": "2025-05-08T11:44:20.612Z",
    "title": "Mitarashi Dango",
    "subtitle": null,
    "description": "During their journey, Fuu—a waitress seeking the elusive \"samurai who smells of sunflowers\"—and her two samurai companions, Mugen and Jin, take refuge from the rain at a restaurant. There, they encounter a blind musician named Sara, who invites them to travel together and kindly covers their food and lodging, including a generous serving of dango (skewered sweet rice dumplings). Below is a recipe for the mitarashi syrup, perfect for drizzling over the dango.",
    "ingredients": [
      {
        "section": "DANGO",
        "ingredients": [
          "silken tofu",
          "sweet rice flour",
          "salt"
        ]
      },
      {
        "section": "MITARASHI SYRUP",
        "ingredients": [
          "soy sauce",
          "brown sugar",
          "cornstarch",
          "water"
        ]
      }
    ],
    "instructions": [
      "To prepare the dango: In a medium bowl, combine the tofu, sweet rice flour, and salt. Mix and knead until a smooth dough forms, about 2 minutes.",
      "Divide the dough into 12 equal portions and shape each into a ball. Carefully thread 3 dango balls onto each bamboo skewer, maintaining their shape and leaving space at the bottom of the skewer for holding.",
      "Bring a pot of water to a boil over medium-high heat—enough to fully submerge the skewers. Once boiling, add the skewers and cook until the dango float and are cooked through, about 4 minutes. Remove and place on a plate.",
      "Heat a nonstick skillet over medium heat large enough to fit the skewers. Toast the dango without oil, turning for 1 to 2 minutes per side. Alternatively, char them lightly over a direct flame. Transfer to a serving plate.",
      "To make the mitarashi syrup: In a small pot over medium heat, combine soy sauce, brown sugar, cornstarch, and water. Stir until the cornstarch dissolves, then simmer until the mixture thickens into a syrup, about 5 minutes.",
      "Pour the mitarashi syrup over the toasted dango and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]