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": "f6f19a83fbfb43ae88eb927eb1c1ca0f",
    "updated": "2025-05-18T08:29:30.307Z",
    "title": "Tofu Sushi Bowl",
    "subtitle": "Serves 2 | Calories per Serving: 530",
    "description": "Traditional sushi rolls can be time-consuming and challenging to prepare, which is why they are often ordered as takeout. This recipe offers a deconstructed sushi bowl that is simple to make at home, featuring flavors inspired by classic rolls. We kept it vegetarian by using tofu, coating long tofu fingers with cornstarch to achieve a crispy, golden exterior. While brown rice is not traditional for sushi, we preferred its added nutritional benefits and nutty texture as the base. Instead of the usual seasoning for sushi rice, we tossed our rice with Sesame-Scallion Vinaigrette to bring a similar flavor. The bowl is topped with crisp, thinly sliced radishes and cucumber for freshness. Creamy avocado adds richness, and crumbled nori resembles the seaweed wrap typically found in sushi rolls. This bowl is enjoyable with either warm or room-temperature rice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm tofu, cut into 7.5 cm-long by ~1.27 cm-thick fingers",
          "table salt",
          "pepper",
          "cornstarch",
          "vegetable oil",
          "cooked brown rice",
          "sesame-scallion vinaigrette",
          "radishes, sliced thin",
          "cucumber, halved lengthwise, seeded, and sliced thin",
          "ripe avocado, cubed",
          "sheet nori, crumbled"
        ]
      }
    ],
    "instructions": [
      "Place the tofu on a plate lined with paper towels and let it drain for 20 minutes, then gently pat dry with additional paper towels.",
      "Season the tofu with salt and pepper.",
      "Carefully toss the drained tofu in cornstarch until evenly coated.",
      "Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers.",
      "Add the tofu and cook until lightly browned on all sides, about 12 to 15 minutes. Transfer to a clean paper towel-lined plate to drain any excess oil.",
      "Mix the rice with half of the vinaigrette until coated, then season with salt and pepper to taste.",
      "Divide the rice among serving bowls, then top with tofu, radishes, cucumber, and avocado.",
      "Drizzle the remaining vinaigrette over the bowls and sprinkle with crumbled nori.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "CUSTOMIZE IT\nAdd extra flavor with pickled ginger.\nMake it easier by using a store-bought sesame vinaigrette instead of homemade."
  }
]