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": "22cec8751b0240ccaa8be9210c9f0f80",
    "updated": "2025-05-11T04:47:08.879Z",
    "title": "Saffron Nan Khatai",
    "subtitle": null,
    "description": "Nan khatai is a classic Indian shortbread and one of my favorites! Growing up, my mother would bake large batches of these for Eid, filling the home with the delightful scent of freshly baked treats. The name derives from the Persian words naan, meaning 'bread,' and khatai, meaning 'light and flaky.' Traditionally made with ghee, flour, sugar, and cardamom, these cookies are crisp and crumbly on the outside with a slight chewiness inside. They make a perfect sweet indulgence for special occasions.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "caster sugar",
          "ghee",
          "oil",
          "saffron threads",
          "ground cardamom",
          "fine semolina",
          "ground almonds",
          "chickpea flour",
          "baking powder",
          "bicarbonate of soda",
          "about 280 g plain flour"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "glacé cherries",
          "chopped almonds",
          "pistachios",
          "dried rose petals"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 160°C (gas mark 3) and line a baking tray with parchment paper.",
      "In a bowl, whisk together the sugar and ghee for 2-3 minutes until light and fluffy. Add the oil and continue whisking for another 40 seconds.",
      "Gently warm the saffron threads in a small frying pan over very low heat, taking care not to burn them. Once slightly toasted, crush the saffron strands with the back of a spoon and add them to the creamed mixture along with the ground cardamom for a fragrant and sweet spicy note.",
      "Incorporate the semolina and ground almonds to add crunch and crispness, along with the chickpea flour for a subtle nutty flavor. Stir in the baking powder and bicarbonate of soda to help the cookies rise and develop characteristic cracks on the surface during baking. Gradually add the plain flour until a soft and pliable dough forms.",
      "Shape the dough into small balls, about 3.5cm in diameter, and place them on the prepared tray, spacing them apart as they will spread while baking. Top each with glacé cherries, chopped almonds, pistachios, or dried rose petals as decoration. Bake in the oven for 12 minutes.",
      "The cookies will develop slight cracks on top and turn a light golden color as they bake. Let them cool on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container in a cool place for up to 2-3 weeks."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]