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": "6f70637f69e14e96bb6483546dce8df4",
    "updated": "2025-04-22T22:06:19.626Z",
    "title": "Quinoa and Chickpea Buddha Bowl",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Chickpeas",
        "ingredients": [
          "dry chickpeas",
          "sea salt"
        ]
      },
      {
        "section": "Quinoa",
        "ingredients": [
          "olive, grapeseed, or avocado oil (or coconut)",
          "white quinoa (well rinsed)",
          "water",
          "healthy pinch sea salt"
        ]
      },
      {
        "section": "Kale",
        "ingredients": [
          "big package curly kale"
        ]
      },
      {
        "section": "Tahini sauce",
        "ingredients": [
          "tahini",
          "sea salt",
          "garlic powder",
          "water"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "fresh lemon juice"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the chickpeas. If you've soaked them overnight in cool water, drain them.  If using the quick-soak method, add rinsed chickpeas to a large pot, cover with two inches of water, bring to a boil, then drain and rinse.",
      "Place the chickpeas in a large pot and cover with two inches of water. Bring to a boil over high heat, then reduce heat and simmer uncovered for 40 minutes to 1 hour and 20 minutes, adding salt after the initial boil.  Check for tenderness at the 40-minute mark; the chickpeas should be tender but with a slight bite.",
      "Once cooked, drain the chickpeas and set aside, sprinkling with a little more salt.",
      "To prepare the quinoa, heat a pot over medium-high heat. Once hot, add the oil and rinsed quinoa. This helps to toast the quinoa slightly, enhancing its flavor.",
      "Add the water and bring to a boil.  Reduce the heat to low, cover, and cook for 18-22 minutes, or until all the water is absorbed and the quinoa is tender.  Remove from heat and cover loosely with a towel to absorb any remaining moisture.",
      "To make the tahini sauce, whisk together the tahini, salt, and garlic powder in a small bowl. Gradually whisk in the water until a smooth, pourable sauce is formed.",
      "Lightly steam the kale by adding ½ inch of water to a medium pan and bringing to a simmer over medium heat. Add the kale, immediately remove from heat, and transfer to a serving dish.",
      "Assemble the bowls by dividing the quinoa, chickpeas, and kale among them. Drizzle generously with the tahini sauce. A splash of fresh lemon juice adds brightness and is highly recommended.",
      "This bowl is best enjoyed fresh. Leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator for up to 4 days. Steamed kale is best eaten immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]