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": "b980fb6f035d43c386b5402f2b30f7bd",
    "updated": "2025-05-19T00:24:26.642Z",
    "title": "French-Vietnamese Shaking Beef (Bo Luc Lac)",
    "subtitle": null,
    "description": "Bo Luc Lac \"French-Vietnamese Shaking Beef\" is a beef stir-fry with French influences and distinct Vietnamese flavors.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "minced garlic",
          "oyster sauce",
          "white sugar",
          "fish sauce",
          "sesame oil",
          "soy sauce",
          "hoisin sauce",
          "beef top sirloin, cut into (25.4 mm) cubes"
        ]
      },
      {
        "section": "Vinaigrette",
        "ingredients": [
          "rice vinegar",
          "white sugar",
          "salt",
          "red onion, thinly sliced"
        ]
      },
      {
        "section": "Dipping Sauce",
        "ingredients": [
          "lime juiced",
          "salt",
          "ground black pepper",
          "cooking oil"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "watercress, torn",
          "tomatoes, thinly sliced"
        ]
      }
    ],
    "instructions": [
      "In a bowl, combine the beef with the garlic, oyster sauce, fish sauce, hoisin sauce, sesame oil, and soy sauce.",
      "Add 1½ teaspoons of white sugar.",
      "Marinate the meat in the refrigerator for at least one hour.",
      "In a bowl, make a vinaigrette by combining the rice vinegar, 1½ tablespoons white sugar, and 1½ teaspoons salt.",
      "After the mixture is smooth, stir in the sliced onion.",
      "Place the onion in the refrigerator for 10 minutes to pickle it.",
      "In a separate dish, combine lime juice, ½ teaspoon salt, and ground black pepper to make the dipping sauce.",
      "Divide the dipping sauce into individual ramekins.",
      "Heat cooking oil in a wok or large pan over high heat until it reaches the smoking point, then add the meat.",
      "Cook the steak in a single layer for about 2 minutes until browned.",
      "Continue cooking while stirring or \"shaking\" for 2 to 4 minutes, depending on the desired degree of doneness.",
      "On a serving dish, spread watercress and then place sliced tomatoes on top.",
      "Drizzle vinaigrette over the tomatoes, then layer the cooked meat over the watercress and top with the pickled onions.",
      "Serve the dipping sauce on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]