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": "f03464c6e2b74881a4b2358f1518204d",
    "updated": "2025-05-10T13:59:16.557Z",
    "title": "No-Bake Graveyard Cheesecake",
    "subtitle": null,
    "description": "This spooky cheesecake is perfect for Halloween, combining fun decorations with a delicious taste. The base is made with black-colored homemade shortbread, creating a crumbly 'dirt' layer with biscuits spelling out 'RIP'. If you prefer, you can substitute with other chocolate or cookies and cream biscuits, such as Oreos, for added flavor. Store-bought biscuits can also be used for the lettering to simplify the process. Choose your favorite gummy candies for the creepy creatures and enjoy making this playful and tasty dessert!",
    "ingredients": [
      {
        "section": "Shortbread Biscuits",
        "ingredients": [
          "unsalted butter, at room temperature",
          "caster sugar",
          "plain flour, plus extra for dusting",
          "black food colouring"
        ]
      },
      {
        "section": "Base",
        "ingredients": [
          "unsalted butter",
          "black shortbread biscuits"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "dark chocolate",
          "full-fat soft cheese, at room temperature",
          "icing sugar",
          "vanilla extract",
          "double cream",
          "black shortbread biscuits"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "black shortbread biscuits",
          "writing icing tubes or melted white chocolate",
          "gummy worms"
        ]
      }
    ],
    "instructions": [
      "Shortbread Biscuits",
      "In a large bowl, beat the butter and sugar together until smooth and fluffy.",
      "Add the flour and black food colouring, then mix until well combined.",
      "Turn the dough onto a lightly floured surface and roll it out to about 1cm thickness.",
      "Cut out rectangles approximately 6-7cm long and place them on two or three lined large baking trays.",
      "Refrigerate the dough for 30 minutes.",
      "Preheat the oven to 180°C (160°C fan).",
      "Bake the biscuits for 18-21 minutes after chilling.",
      "Allow the biscuits to cool completely on the trays.",
      "Base",
      "Melt the butter in short bursts in the microwave or gently heat it in a small pan.",
      "Place 300g of the shortbread biscuits into a food processor and blitz into fine crumbs.",
      "Add the melted butter and pulse until the mixture combines.",
      "Press the crumb mixture firmly into the base of a 20cm springform cake tin.",
      "Filling",
      "Place the dark chocolate in a heatproof bowl and melt it using short microwave bursts or by setting the bowl over simmering water until smooth.",
      "Allow the chocolate to cool.",
      "In a large bowl, whisk together the soft cheese, icing sugar, and vanilla extract until smooth.",
      "Fold the cooled chocolate into the cheese mixture until evenly combined.",
      "Gradually pour in the double cream, whisking continuously until the mixture thickens to a mousse-like consistency.",
      "Alternatively, whip the cream separately and fold it into the cheesecake mixture.",
      "Spread this filling evenly over the biscuit base.",
      "Process 100g of the shortbread biscuits into fine crumbs and sprinkle them over the top, pressing down gently.",
      "Cover the cheesecake with foil and refrigerate for at least 5-6 hours or ideally overnight.",
      "Decoration",
      "Once chilled, run a knife around the edge of the tin and transfer the cheesecake to a serving plate.",
      "Using the leftover shortbread biscuits, spell out 'RIP' on top or decorate them to look like gravestones with writing icing tubes or melted white chocolate.",
      "Arrange gummy worms, black shortbread biscuits, and any other spooky decorations you like on the cheesecake."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]