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": "ff39a8728b4b4e25839d5529bdc671b7",
    "updated": "2025-05-18T21:12:40.160Z",
    "title": "O-ri Bulgogi",
    "subtitle": "Spicy Sharing Duck with Fried Rice",
    "description": "This dish is a special Korean recipe, introduced to Gareth on his first trip to Busan. The experience involves a communal dining style, with the duck simmering in a large dish. The highlight is the final step where leftover duck, sauce, rice, and seaweed are fried together until crispy. The rice absorbs the rich flavors of the duck and gets a smoky char, making it the best fried rice you'll ever have.",
    "ingredients": [
      {
        "section": "MARINADE",
        "ingredients": [
          "garlic cloves, minced",
          "gochujang (korean red chili paste).",
          "gochugaru (korean red chili powder).",
          "apricot jam or maesil (korean plum extract).",
          "regular soy sauce",
          "sesame oil"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "skin-on duck breast, cut into 5 mm thick slices",
          "onion, finely sliced",
          "vegetable oil",
          "chives, roughly chopped",
          "cooked short-grain rice, plus extra to serve",
          "sesame oil",
          "dried gim (nori) seaweed sheets, sliced into fine matchsticks",
          "spring onions, trimmed and finely sliced"
        ]
      }
    ],
    "instructions": [
      "1. Mix the marinade ingredients together in a large bowl. Add the duck slices and onion to the bowl and mix well so that everything is evenly coated in the marinade. Cover with cling film, transfer to the refrigerator, and leave to marinate for at least 2 hours, preferably overnight.",
      "2. When ready to cook, pour the vegetable oil into a heavy-based frying pan over medium heat. Add the marinated duck mixture to the pan and fry for 4 minutes, stirring and turning the duck pieces as you go, until the duck is just cooked through and the sauce has reduced slightly and become sticky. Stir through the chives until just wilted, then transfer the still-sizzling pan to a heatproof stand in the middle of the table. Serve with rice.",
      "3. Once you have eaten most of the duck and are left with the sticky remains of the sauce and a few small pieces in the pan, return it to the stove over medium heat. Add the rice, sesame oil, seaweed, and spring onions, stirring everything together well. Press the mixture against the bottom of the pan with the back of a wooden spoon to create an even layer. Leave for 2–3 minutes to crisp and catch a little on the bottom, then return the pan to the table and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]