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": "985884516115432aa729fdc3adb637e0",
    "updated": "2025-04-23T19:51:31.709Z",
    "title": "Spinach and Roasted Red Pepper Soup",
    "subtitle": null,
    "description": "This vibrant soup was inspired by a pasta sauce from my days as a sous chef.  The original sauce featured fennel and was served over pasta, a combination you might enjoy exploring. The sweetness of the roasted red peppers complements the tangy balsamic vinegar beautifully. For those who include dairy, a dollop of creamy goat cheese makes a delicious topping.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "red bell peppers, seeded and halved",
          "tomatoes, halved and cored",
          "sweet onion, quartered",
          "garlic cloves, crushed",
          "olive oil",
          "balsamic vinegar",
          "low-sodium vegetable stock",
          "fresh spinach",
          "sea salt, for seasoning",
          "freshly ground black pepper, for seasoning"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Arrange the halved bell peppers and tomatoes cut-side down in a large roasting pan. Add the quartered onion and crushed garlic.",
      "Drizzle the vegetables with olive oil and balsamic vinegar.",
      "Roast for approximately 30 minutes, or until the vegetables are tender and slightly charred.",
      "Let the vegetables cool slightly, then peel the skins from the bell peppers.",
      "In a food processor, combine the roasted vegetables, any accumulated pan juices, and vegetable stock. Purée until smooth.",
      "Transfer the puréed mixture to a large saucepan and bring to a simmer over medium heat.",
      "Add the spinach and simmer for about 5 minutes, or until wilted.",
      "Season with salt and pepper to taste and serve."
    ],
    "notes_ingredients": "Using high-quality tomatoes contributes to the rich flavor of this already complex soup.  While tomatoes are available year-round, vine-ripened, seasonal tomatoes offer exceptional flavor when in season. If possible, consider using organic heirloom tomatoes for a unique and flavorful experience.",
    "notes_instructions": null
  }
]