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": "8f76ec314b4d43a5925beb37332a23b8",
    "updated": "2025-05-19T02:48:51.902Z",
    "title": "Soup Dumplings (Xiaolong Bao) 小籠包",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "minced (ground) pork shoulder",
          "onion, finely chopped",
          "ginger, grated",
          "chicken stock",
          "soy sauce",
          "sesame oil",
          "shaoxing wine (optional).",
          "level tsp salt",
          "level tsp sugar",
          "black pepper"
        ]
      },
      {
        "section": "Jelly",
        "ingredients": [
          "chicken stock",
          "agar-agar"
        ]
      },
      {
        "section": "Pastry",
        "ingredients": [
          "strong white bread flour, plus extra for dusting",
          "salt",
          "boiling water"
        ]
      },
      {
        "section": "Sauce",
        "ingredients": [
          "fresh ginger root",
          "black rice vinegar (yonghun laogu)."
        ]
      }
    ],
    "instructions": [
      "Jelly & filling",
      "The day before, whisk the stock and agar-agar together in a small saucepan. Boil for about a minute, then pour into a small dish or bowl.",
      "Leave in the refrigerator to set overnight.",
      "Combine all the filling ingredients, stirring until the stock has been absorbed and the mixture turns slightly sticky.",
      "Cover with cling film (plastic wrap) in direct contact with the surface of the mixture and chill overnight.",
      "The following day, chop the jelly into small cubes and mix with the filling. Set aside in the refrigerator while you make the pastry.",
      "Pastry",
      "Mix the flour and salt together in a large bowl. Make a well in the centre, then pour in the boiling water, stirring with a spatula or chopsticks. When the dough starts to turn lumpy, knead for 5 minutes until it blends together. Pour out onto a work surface and continue kneading for a few minutes.",
      "The dough should be smooth and stretchy.",
      "Folding & cooking",
      "Roll out the dough into two logs, then cut into 10 g (4 oz) pieces. Cover them with cling film to prevent drying out. Dust the work surface with flour and roll the pieces of dough into discs with a diameter of 10 cm (4 in). Use a pastry cutter for perfect discs if you wish.",
      "Place 1 teaspoon of filling onto the centre of each disc.",
      "Make the folds by bringing all the folds together, pinching and turning over to seal the dumpling. If there is too much dough while pinching, cut off the excess and use it to make another small tip. Ensure the centre is well sealed to prevent broth from leaking during cooking.",
      "Arrange the dumplings in steamer baskets lined with baking parchment or set aside in the refrigerator on a dish lined with baking parchment while making the remaining dumplings. The pastry for xiaolong bao is thin and the broth may start to soften the dough.",
      "Cook the dumplings for 8 minutes from when the water comes to a boil. Slice the ginger for the sauce into very fine julienne strips. Serve immediately with black rice vinegar mixed with the sliced ginger.",
      "Enjoy!",
      "Pour a little black rice vinegar and ginger onto a spoon. Pick up a dumpling using chopsticks and place it onto the spoon. Make a hole with the chopsticks and let the juice flow out. Blow on it slightly to cool it down, then enjoy your xiaolong bao in one delicious mouthful!"
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]