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": "aea61f8f458244e8994f54dea9451263",
    "updated": "2025-04-24T02:55:46.308Z",
    "title": "Smoked Tofu and Crisp Vegetable Sushi",
    "subtitle": "Asian-inspired cuisine makes excellent lunchbox fare. This recipe features cucumber, parsnip, smoked tofu, and avocado rolled with sushi rice, and the wasabi paste adds a pleasant kick.  Portable, easy to eat, and perfect for dipping, this sushi is also a healthy choice.",
    "description": "",
    "ingredients": [
      {
        "section": "For the sushi rolls",
        "ingredients": [
          "sushi rice",
          "cucumber",
          "parsnip",
          "smoked tofu",
          "avocado",
          "rice vinegar",
          "granulated sugar",
          "sea salt",
          "canola oil",
          "soy sauce",
          "nori sheets",
          "wasabi paste"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "soy sauce",
          "sweet chili sauce"
        ]
      }
    ],
    "instructions": [
      "1. Rinse the rice in a strainer under cold running water until the water runs clear. Allow it to drain completely. Place the rice in a saucepan, cover with cold water, bring to a boil, then cover and simmer over low heat for approximately 15 minutes. Turn off the heat and let the rice rest, covered, for an additional 15 minutes.",
      "2. While the rice is cooking, peel the cucumber and parsnip and cut them into uniform, thin strips. Also, slice the smoked tofu into thin strips. Carefully remove the avocado flesh from the skin in one piece using a spoon and slice it into strips.",
      "3. In a bowl, combine the vinegar, sugar, and salt. Mix this seasoned vinegar with the still-warm rice and allow it to cool. Heat the oil in a pan and lightly sauté the smoked tofu and parsnip over medium heat. Add the soy sauce.",
      "4. Place a nori sheet on a bamboo mat. Spread half of the rice over the nori to a thickness of about 1/4 inch (5mm) and create a shallow indentation down the center using your thumb. Add a small amount of wasabi paste to the bottom half of the indentation.  Evenly distribute half of the cucumber, parsnip, smoked tofu, and avocado within the indentation. Carefully roll up the sushi, pressing gently to seal, and lightly brush the edge with water. Repeat this process with the second nori sheet and the remaining filling.  For the third nori sheet, repeat the process, using any remaining filling if available.  Slice the rolls into pieces using a very sharp, dampened knife. Pack the sushi rolls and dipping sauces separately for transport."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]