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": "84f3d65ac0f24391b1ac01aedeb9333a",
    "updated": "2025-05-06T00:58:40.884Z",
    "title": "Fry Bread",
    "subtitle": "We enjoy this served with honey or preserves, alongside soups or stews, or as a tasty alternative to tortillas with tacos.",
    "description": "This recipe is a tribute to my Indigenous mother-in-law, Audrey, may she rest in peace. It takes a community to raise children, and she was the foundation and inspiration behind the loving traditions passed down to my wife and now shared with our daughters.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour, plus more for kneading and dusting",
          "sugar",
          "kosher salt",
          "baking powder",
          "baking soda",
          "whole milk",
          "lard"
        ]
      }
    ],
    "instructions": [
      "In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined.",
      "Gradually pour in the milk, stirring continuously until the dough becomes sticky.",
      "Lightly flour a clean surface for working the dough.",
      "Turn the dough out onto the floured surface and knead it gently, adding more flour as needed, until it is no longer sticky. Avoid overworking the dough.",
      "Place the dough back into the bowl and cover it with a clean kitchen towel.",
      "Let the dough rest at room temperature for 30 minutes.",
      "Melt enough lard in a cast-iron skillet to a depth of 1 to 2 inches and heat until it reaches 350°F.",
      "Dust your hands with flour and pinch off a piece of dough roughly the size of a golf ball.",
      "Keep the remaining dough covered to prevent drying.",
      "Using your hands, shape the dough piece into a round disc about 6 to 7 inches in diameter. Slight thin spots or small tears are acceptable.",
      "If the bread does not naturally tear, make a small slit in the center to ensure even cooking.",
      "Carefully place the dough round into the hot lard.",
      "Fry each side for 1 to 2 minutes until the puffy areas turn golden brown.",
      "Remove from the oil and drain on paper towels, avoiding stacking to keep the bread crisp."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]