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": "92a1c7f758794e62acfb9b49a67a7c8f",
    "updated": "2025-05-17T21:29:11.201Z",
    "title": "Hummus",
    "subtitle": "حمص",
    "description": "Hummus is one of the most well-known dishes from the Middle East, and its preparation varies widely across families and regions. There is no single correct way to make it; rather, it comes down to personal preference. Growing up, hummus was a common part of my meals alongside labaneh, although I never considered it special. It was only after moving from Jerusalem to the U.S. for university that I appreciated how significant hummus is. Since then, I have experimented with various methods: using dried or canned chickpeas, peeled or unpeeled, with just tahini or tahini combined with olive oil, and with or without garlic and spices. The version presented here reflects my preference: smooth (with peeled chickpeas), rich (generous tahini), and mildly tangy (some lemon juice but no garlic or spices). Feel free to use this as a base and adjust the flavors to find your ideal hummus.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cooked and peeled chickpeas, reserving a few to garnish",
          "tahini, stirred well before measuring",
          "cold water (or chickpea cooking liquid).",
          "lemon juice",
          "salt",
          "olive oil, for drizzling",
          "paprika, ground cumin, chopped parsley, to garnish"
        ]
      }
    ],
    "instructions": [
      "Combine all ingredients in a food processor or blender and blend until completely smooth.",
      "If you have a powerful blender, adding a few ice cubes while blending can help achieve an even smoother texture.",
      "Keep in mind that hummus thickens slightly after refrigeration; adjust the consistency with additional water and lemon juice, tasting as you go.",
      "To serve, spread the hummus on a plate and create a shallow well in the center using the back of a spoon.",
      "Place some reserved chickpeas in the well, then drizzle olive oil over the top.",
      "Finish by garnishing with paprika, cumin, parsley, or a combination of these."
    ],
    "notes_ingredients": "I have experimented with dried, canned, and jarred chickpeas, and the results vary depending on the brand and quality. You may need to try a few options before finding your preferred method. Peeled chickpeas contribute to a smoother texture without greatly altering the flavor. When using dried chickpeas, soaking them overnight in plenty of water with some baking soda (bicarbonate of soda) helps soften them. They should be cooked until very tender so the skins can be easily rubbed off by hand. I prefer jarred chickpeas over canned ones, as their skins tend to come off more easily. Ready peeled chickpeas are also sometimes available at Middle Eastern grocery stores or through specialty online retailers.",
    "notes_instructions": null
  }
]