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": "ac8aa7fe474546f0b66af71956660c31",
    "updated": "2025-05-17T14:47:13.639Z",
    "title": "Laban Immo",
    "subtitle": "Mother's Yogurt",
    "description": "Laban Immo, meaning \"mother's yogurt,\" is a beloved dish from Lebanese cuisine that masterfully blends tender lamb with the tangy flavor of yogurt. This stew represents the warmth and comfort of traditional home cooking in Lebanon. Passed down through generations, it beautifully embodies the Levantine approach of balancing richness with refreshing yogurt tartness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lamb shoulder, cut into (12.7 mm) chunks",
          "plain whole-milk yogurt",
          "garlic, minced",
          "egg",
          "cornstarch",
          "dried mint",
          "olive oil",
          "salt, or taste",
          "black pepper, or taste",
          "cooked rice, for serving",
          "fresh mint leaves, for garnish"
        ]
      }
    ],
    "instructions": [
      "Generously season the lamb chunks with salt and pepper.",
      "Heat the olive oil in a large pot over medium-high heat. Add the lamb and brown on all sides for about 7 to 10 minutes.",
      "Reduce the heat to medium-low and add enough water to cover the lamb. Cover the pot and simmer for approximately 1.5 hours or until the lamb is tender. Remove any foam that forms on the surface.",
      "In a separate bowl, whisk together the yogurt, egg, and cornstarch until smooth.",
      "Slowly incorporate the yogurt mixture into the pot with the lamb. Bring the stew to a gentle simmer while stirring constantly in one direction to avoid curdling.",
      "Once simmering, add the minced garlic and dried mint, and cook for another 10 minutes, stirring frequently.",
      "Taste and adjust the seasoning with additional salt and pepper if needed.",
      "Serve the Laban Immo hot over cooked rice and garnish with fresh mint leaves."
    ],
    "notes_ingredients": "• Use full-fat yogurt for a creamier and richer stew, as low-fat varieties may not provide the same texture.\n• Pat the lamb dry before browning to help develop a good sear that locks in flavor.\n• For enhanced flavor, marinate the lamb in yogurt and spices overnight before cooking.\n• When serving, provide extra dried mint so guests can add according to their preference.\nVegetarian/Vegan: Substitute lamb with plant-based proteins like seitan or firm tofu and use a dairy-free yogurt alternative. Cooking time may be shorter, as plant proteins usually require less simmering.\nGluten-Free: This recipe is naturally gluten-free, using cornstarch instead of flour to thicken.\nLactose Intolerance: Use lactose-free plain yogurt or a plant-based yogurt alternative such as coconut yogurt, adjusting thickening agents as needed.",
    "notes_instructions": "• Stir the yogurt mixture continuously as it's heated to prevent curdling and ensure a smooth texture."
  }
]