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": "0f4191c06ad945e6a08019f4e766f1b0",
    "updated": "2025-04-24T07:12:47.389Z",
    "title": "Parsnip Dumplings in Prune Broth",
    "subtitle": null,
    "description": "My friend, a known culinary enthusiast, devised a clever way to create a flavorful vegetarian broth: adding prunes. This surprisingly effective method enhances the depth of the broth.  Leftover vegetables can be enjoyed deep-fried, or simply served with mayonnaise or aioli.",
    "ingredients": [
      {
        "section": "Broth",
        "ingredients": [
          "olive oil",
          "carrots, peeled and cut into sticks",
          "celery stalks, cut into chunks",
          "onion, quartered",
          "celeriac, peeled and roughly chopped",
          "garlic cloves, peeled",
          "thyme sprigs",
          "bunches of parsley, plus some chopped parsley to garnish",
          "black peppercorns",
          "bay leaves",
          "prunes"
        ]
      },
      {
        "section": "Dumplings",
        "ingredients": [
          "russet potato (1 small), peeled and diced",
          "peeled and diced parsnips",
          "garlic clove, peeled",
          "butter",
          "self-rising flour",
          "semolina",
          "egg",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the broth. Heat the olive oil in a large pot.",
      "Add the carrots, celery, onion, celeriac, and garlic to the pot. Sauté for a few minutes until lightly colored.",
      "Incorporate the thyme, parsley, peppercorns, bay leaves, and prunes. Then, fill the pot with cold water.",
      "Simmer the mixture for up to 1½ hours, skimming the surface occasionally. Add more water as needed to maintain enough liquid for four servings.",
      "Strain the broth through a fine-mesh sieve into a clean pot.",
      "Optionally, add some of the cooked carrots, celery, or celeriac back to the broth.",
      "Set the broth aside and keep warm.",
      "To prepare the dumplings, cook the potato, parsnips, and garlic in a pot of boiling salted water until tender. Drain thoroughly.",
      "Dry the pot used for cooking the vegetables and return the cooked vegetables to it.",
      "Add the butter and sauté over medium heat for a few minutes to remove excess moisture.",
      "While still warm, mash the vegetables using a potato ricer or masher.",
      "Combine the mashed vegetables with the flour, semolina, egg, salt, and pepper. Mix until well combined.",
      "Cover the mixture with plastic wrap and chill for 30 to 60 minutes.",
      "Reheat the broth and adjust seasoning as needed.",
      "In a separate pot, bring salted water to a gentle simmer.",
      "Using a teaspoon dipped in water, portion the dumpling mixture and drop it into the simmering water.",
      "Once the dumplings float to the surface, simmer for 30 seconds, then remove with a slotted spoon.",
      "Ladle the hot broth into bowls, add the dumplings, garnish with fresh parsley, and serve immediately."
    ],
    "notes_ingredients": "Note: To make self-rising flour, combine 1 cup flour, 1 1/4 tsp baking powder, and a pinch of salt.",
    "notes_instructions": null
  }
]