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": "d3f2dae9133646e292f6098f45713d3f",
    "updated": "2025-05-18T20:31:35.283Z",
    "title": "Mul Naengmyeon",
    "subtitle": "Chilled Noodle Soup",
    "description": "Along with Bibim Guksu, this is one of my favourite dishes to enjoy in the summer. Made from buckwheat, these noodles have a springy and chewy texture, distinctly different from the soft somyun vermicelli noodles typically used in Korean soups. I like to add plenty of vinegar and mustard to the ice-cold broth here, often so much that it makes me suck in my cheeks and gives me a strong 'mustard nose' sensation.",
    "ingredients": [
      {
        "section": "For the noodles",
        "ingredients": [
          "naengmyeon buckwheat noodles",
          "ice cubes, crushed",
          "asian pear, peeled, cored and thinly sliced",
          "beef frying steak, thinly sliced and cooked to your liking",
          "hard-boiled eggs, peeled"
        ]
      },
      {
        "section": "Broth",
        "ingredients": [
          "beef stock",
          "whole garlic cloves",
          "piece of fresh root ginger, whole",
          "spring onion, trimmed and roughly chopped",
          "light soy sauce",
          "apple vinegar"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "asian pear, peeled, cored and puréed",
          "spring onion, trimmed and finely sliced",
          "regular soy sauce",
          "gochugaru (korean red chilli powder).",
          "caster sugar",
          "apple vinegar",
          "garlic cloves, minced",
          "piece of fresh root ginger, peeled and very finely chopped",
          "roasted sesame seeds"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "english mustard",
          "apple vinegar"
        ]
      }
    ],
    "instructions": [
      "Put all the broth ingredients in a large saucepan and bring to a boil.",
      "Reduce the heat and simmer over medium heat for 10 minutes, then strain the broth through a sieve.",
      "Pour the strained broth into a large bowl and leave in the refrigerator for about 30 minutes until cooled.",
      "While the broth is chilling, mix the sauce ingredients together in a small bowl and set aside.",
      "Cook the noodles in boiling water according to the packet instructions, then drain well and rinse under cold water.",
      "Divide the ice cubes, noodles, pear, and steak between two serving bowls, then pour half of the chilled broth over each.",
      "Halve the eggs and arrange them on top of the noodles.",
      "Spoon over the sauce and serve with English mustard and apple vinegar to add to the broth as you like."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]