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": "c1e03b4edf494816b67f3740e8133198",
    "updated": "2025-04-24T11:21:47.441Z",
    "title": "Pecan Pie Dough",
    "subtitle": "Yields one 9-inch single-crust pie",
    "description": "This rich dough, boasting a high butter-to-flour ratio, creates a delightful, flaky crust. While the nuts can make rolling slightly challenging, the final product is well worth the effort.  Feel free to substitute an equal amount of your preferred nut for the pecans.  This dough also freezes beautifully for up to three months, allowing you to prepare a double batch and save some for later. Thaw frozen dough in the refrigerator overnight.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "pecans",
          "unbleached all-purpose flour, plus more for dusting",
          "plus 1 tablespoon sugar",
          "kosher salt",
          "very cold unsalted butter, cut into 8 pieces",
          "very cold water"
        ]
      }
    ],
    "instructions": [
      "Finely grind the pecans in a food processor until they reach a uniform consistency, stopping before they turn into pecan butter.",
      "Combine the flour, sugar, and salt with the ground pecans in the food processor and pulse a few times to mix.",
      "Add the cold butter pieces and pulse until the largest pieces resemble small peas.",
      "While the food processor is running, gradually add the cold water until the dough begins to climb the sides of the bowl.",
      "Stop the processor and test the dough's consistency by squeezing a small amount. If it feels dry and crumbly, add a few more drops of water and pulse again.  If it holds together and feels moist, it's ready.",
      "Transfer the dough to a lightly floured surface and gently shape it into a ball.",
      "Using the heel of your hand, push the dough away from you, then use a dough scraper or spatula to bring it back together. Repeat this process a few times until the dough starts to cohere.",
      "Avoid overworking the dough; a slightly crumbly texture is acceptable.",
      "Flatten the dough into a disk.",
      "Wrap the disk in plastic wrap and chill for at least 30 minutes. If chilling for longer, allow the dough to sit at room temperature briefly before rolling to prevent cracking."
    ],
    "notes_ingredients": "An equal amount of any nut can be used in place of the pecans.",
    "notes_instructions": "Store in the refrigerator for up to 2 days or freeze for up to 3 months."
  }
]