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": "c0687d8ee4f4492ab8ef3db417505377",
    "updated": "2025-05-19T03:13:53.615Z",
    "title": "Gua Bao Buns",
    "subtitle": "Fried Chicken (Korean Style)",
    "description": "",
    "ingredients": [
      {
        "section": "Chicken marinade",
        "ingredients": [
          "boneless chicken thighs or chicken breasts",
          "garlic cloves",
          "fresh ginger root",
          "sweet soy sauce",
          "oyster sauce",
          "black pepper"
        ]
      },
      {
        "section": "Classic pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "vegetable oil",
          "water"
        ]
      },
      {
        "section": "Pickles",
        "ingredients": [
          "red cabbage",
          "carrot",
          "salt",
          "white rice vinegar or cider vinegar",
          "brown sugar"
        ]
      },
      {
        "section": "Breadcrumb coating",
        "ingredients": [
          "eggs",
          "flour",
          "panko",
          "korean chilli powder",
          "garlic powder",
          "salt and black pepper",
          "cooking oil"
        ]
      }
    ],
    "instructions": [
      "Chicken marinade",
      "Chop the chicken into pieces, ideally 8 x 6 cm (3½ x 2¼ in). Otherwise, chop into pieces small enough that you can fit two on each bun.",
      "Press the garlic, grate the ginger, and combine with the chicken, sauces, and pepper. Leave to marinate in the refrigerator while you prepare everything else.",
      "Classic pastry",
      "Preheat the oven to its lowest setting. Mix all the pastry ingredients, except the oil and water, together in a large bowl. Make a well in the centre, pour in the oil, then add the water and mix by hand. When the dough starts to blend together, pour it out onto a work surface and knead until it is smooth; kneading should take about 5 minutes. The dough should not stick to your hands. Shape into a ball, cover with a clean dish towel, and leave to rise for 1 hour in the switched-off oven or a warm place. The dough should double in size. Cut out 24 rectangles of baking parchment measuring 12 x 7 cm (4¾ x 2¾ in).",
      "Pickles",
      "Finely slice the cabbage using a mandoline. Grate the carrot. Add the salt, sugar, and vinegar. Mix well. Set aside in the refrigerator.",
      "Gua bao buns",
      "Weigh the dough and divide into 12 balls. Dust the work surface with flour and roll each ball into an oval (10 cm/4 in wide and 14 cm/5½ in long). Fold the dough in two, sliding a rectangle of baking parchment into the middle, then lay on another rectangle of parchment. Arrange the buns in the steamer baskets, spaced apart, cover with a dish towel and leave to rise for 1 hour. Bring water to the boil in a saucepan. Reduce heat slightly, add the baskets, and cook for 12 minutes.",
      "Breadcrumb coating & garnish",
      "Whisk together the eggs and flour, then season. Mix the panko with the garlic powder and the chilli powder. Dunk the pieces of chicken in the egg mixture and then in the panko. Set aside on a wire rack.",
      "Heat the oil in a large frying pan (skillet) to 180°C (350°F). Brown the chicken pieces for 2 minutes. Pat dry on paper towels. Open the rolls and garnish with the fried chicken and pickles. Enjoy immediately with some spicy mayo or another sauce of your choice. For a vegetarian version, replace the chicken with large oyster mushrooms."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]