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": "3f49f12d69f14c5d8d058a4165decc89",
    "updated": "2025-05-17T07:19:52.765Z",
    "title": "Corn & Crème Fraîche Biscuits",
    "subtitle": "Mısır Gevreği",
    "description": "These biscuits are simple to prepare for breakfast, featuring the natural sweetness of corn balanced by crème fraîche combined with thick Greek-style yogurt. They have a surprisingly light texture and taste best fresh from the oven, though they can be stored for two to three days and reheated or toasted before serving. This recipe was shared by Miryam, a longtime resident of a village nestled in the hills above Şavşat near Georgia. She traditionally bakes her biscuits on cherry tree leaves from her garden and enjoys them alongside her homemade blue cheese and Cherry Tomato Preserves.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "corn flour (not cornstarch) or fine cornmeal",
          "all-purpose flour",
          "baking powder",
          "fine sea salt",
          "crème fraîche",
          "whole-milk greek-style yogurt"
        ]
      }
    ],
    "instructions": [
      "Position oven racks in the upper and lower thirds and preheat the oven to 350°F. Prepare two baking sheets by lining them with parchment paper or nonstick baking mats.",
      "In a large bowl, whisk together the corn flour or cornmeal, all-purpose flour, baking powder, and salt.",
      "In a separate bowl, combine the crème fraîche and yogurt. Add this mixture to the flour mixture and gently incorporate using your fingers or a rubber spatula, mixing just until combined. Avoid overworking the dough.",
      "Transfer the dough onto a work surface. Divide the dough in half, then cut each half into 6 equal portions. Shape each piece gently into a disk about 2½ to 3 inches in diameter and place them on the prepared baking sheets, spacing them about 1 inch apart, with 6 per sheet.",
      "Bake the biscuits for 18 to 20 minutes, or until they are golden and have a crackled top. Serve them warm or transfer to a wire rack to cool."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]