Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "df69202cb7504a3482b6b007b59f9b59",
    "updated": "2025-05-20T02:03:05.847Z",
    "title": "Sichuan Garden Dan-dan Noodles",
    "subtitle": null,
    "description": "Sichuan Garden is a well-known restaurant in Hong Kong, where chefs trained under master chefs from Sichuan bring authentic flavors with a subtle Hong Kong influence. Unlike traditional dan-dan noodles, Sichuan Garden's version is lighter and less oily, reflecting the style of many top Hong Kong establishments. Instead of the thicker noodles typical of western China, they use thin, dried egg noodles characteristic of southern Chinese cuisine. This results in a dish with a lively balance of chili, garlic, and other seasonings without heaviness. Usually served at the end of a meal, these noodles create a flavorful conclusion. The first time I tried them, I enjoyed them immediately. This dish can be a delightful part of any meal or served simply as a standalone lunch.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut or vegetable oil",
          "sichuan preserved cabbage, rinsed and finely chopped",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "shaoxing rice wine or dry sherry",
          "chilli bean sauce",
          "chinese sesame paste or peanut butter",
          "dark soy sauce",
          "sugar",
          "chicken stock",
          "chinese fresh flat or thin wheat noodles, or thin chinese dried egg noodles"
        ]
      }
    ],
    "instructions": [
      "Heat a wok or large frying pan over high heat and add the oil.",
      "Add the preserved cabbage, garlic, and ginger, then stir-fry for 1 minute.",
      "Stir in the rice wine, chilli bean sauce, sesame paste, soy sauce, sugar, and chicken stock.",
      "Lower the heat and let it simmer gently for 3 minutes.",
      "Cook the noodles in a large pot of boiling water—fresh noodles for 2 minutes or dried noodles for 5 minutes.",
      "Drain the noodles thoroughly using a colander.",
      "Divide the noodles into individual bowls and pour the sauce over them.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]