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": "a4c4fe01f7dd4d8491fddd740c54dc00",
    "updated": "2025-04-25T13:58:23.401Z",
    "title": "Buckwheat tabouli",
    "subtitle": "",
    "description": "Many allergy-friendly or gluten-free cookbooks include a version of quinoa tabouli. While I might claim that my recipe was the first, published in my Whole Foods Allergy Cookbook in 2005, it's possible that I simply hadn't noticed a similar one before. Regardless, my aim in this book was to present something original, so I explored quick-cooking gluten-free grains aside from quinoa and chose buckwheat. I enjoy buckwheat, and the large round grains of kasha provide a lovely alternative to the bulgur wheat traditionally found in tabouli. I believe this recipe is an enhancement of my earlier tabouli version; you can also use quinoa here to create a fresh spin. If you happen to have leftover cooked buckwheat, that's even better! Just omit the initial step.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable broth",
          "olive oil",
          "salt",
          "buckwheat groats (kasha)",
          "chopped parsley",
          "green onions, white and green parts, chopped",
          "chopped fresh mint",
          "dried mint",
          "salt",
          "cayenne pepper",
          "ripe but firm tomatoes, diced",
          "(15-ounce) can chickpeas, drained and rinsed",
          "freshly squeezed lemon juice"
        ]
      }
    ],
    "instructions": [
      "In a medium pot, bring the vegetable broth, 1 tablespoon of the olive oil, and salt to a boil over medium-high heat. Add the buckwheat, then reduce the heat to low and cover, allowing it to simmer for 15 minutes. Remove from heat, uncover, and set aside. You should have about 3 cups of cooked buckwheat.",
      "In a large bowl, mix the parsley, green onions, and fresh mint together, tossing to combine. Add the dried mint, salt, and cayenne pepper, and mix again. Incorporate the cooked buckwheat, stirring gently, followed by the tomatoes and chickpeas, tossing gently to combine. Drizzle with lemon juice, mix once more, and finally add the remaining 5 tablespoons of olive oil, tossing to coat. Taste and adjust salt as needed. Serve at room temperature or chilled."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]