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": "0642dc5705484f7199d70199ff9aebe6",
    "updated": "2025-05-18T03:30:41.891Z",
    "title": "Thai Steak Salad Bowl",
    "subtitle": null,
    "description": "In our test kitchen, we enjoy a flavorful steak salad—people eagerly gather around the tasting table whenever a new version is introduced. One of our favorite takes is a Thai-inspired salad that pairs char-grilled steak with aromatic herbs and a vibrant, tangy dressing. For a simpler yet equally delicious version, we chose to pan-sear flank steak. The dressing, made by whisking together lime juice, fish sauce, shallot, oil, and a pantry-friendly chili-garlic sauce, delivers a bold and balanced flavor. Bibb lettuce adds a smooth, buttery texture, while fresh cucumber and bell pepper bring a satisfying crunch. Plenty of fresh mint and cilantro complete the Thai flavor profile of this salad.",
    "ingredients": [
      {
        "section": "For the dressing",
        "ingredients": [
          "shallot, sliced thin",
          "vegetable oil",
          "lime juice, plus lime wedges for serving (2 limes).",
          "fish sauce",
          "water",
          "asian chili-garlic sauce"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "bibb lettuce, torn into (25.4 mm) pieces",
          "recipe pan-seared flank steak",
          "english cucumber, halved lengthwise and sliced thin",
          "red bell pepper, stemmed, seeded, and sliced thin",
          "fresh mint leaves, torn",
          "fresh cilantro leaves"
        ]
      }
    ],
    "instructions": [
      "In a bowl, whisk together the shallot, oil, lime juice, fish sauce, water, and chili-garlic sauce until well combined.",
      "Toss the lettuce with half of the dressing to coat evenly, then season with salt and pepper to taste.",
      "Distribute the salad among individual serving bowls, then top with the steak, cucumber, bell pepper, mint, and cilantro.",
      "Drizzle the remaining dressing over each serving.",
      "Serve with lime wedges on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "CUSTOMIZE IT\nAdd some crunch: Crispy rice noodles make a wonderfully light and crunchy topping that complements the Asian-inspired flavors in this dish. Another option is to sprinkle a handful of chopped peanuts.\nProtein alternatives: Swap the beef for sautéed shrimp or pan-seared tofu to suit your preference."
  }
]