Add English translations for all 379 recipe and tip files

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- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/condiment/油泼辣子/油泼辣子.md

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+# How to Make Youpo Chili Oil
+
+![image](./口水鸡+油泼辣子.jpg)
+![image](./油泼辣子.jpg)
+
+Preparation Time: 10 minutes
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Garlic
+- Dried chili powder
+- Salt
+- Toasted white sesame seeds
+- Xiaomi peppers (small red chilies)
+- Peanut oil (can be substituted with rapeseed oil)
+- Small ceramic bowl
+- Iron spoon
+- Five-spice powder (optional)
+- Tsao-ko (black cardamom) (optional)
+- Scallions (optional)
+- Star anise
+- Sichuan peppercorns
+- Bay leaves
+- Angelica dahurica (Baizhi)
+- Ginger slices (optional)
+- Sugar
+- White vinegar
+
+## Measurements
+
+- 1 clove of garlic
+- 100 g of dried chili powder
+- 5 g of salt
+- 15 g of toasted white sesame seeds
+- 1 Xiaomi pepper
+- 150 ml of peanut oil (can be substituted with rapeseed oil)
+- 10 g of five-spice powder (optional)
+- 1 piece of tsao-ko (optional)
+- 3-5 scallions (optional)
+- Other spices: Star anise (1 piece), Sichuan peppercorns (20-50 grains, depending on preference), Bay leaves (2-3 pieces), Angelica dahurica (2-3 slices), Ginger slices (sliced from a thumb-sized piece) (optional)
+- 30 g of sugar
+- 5 ml of white vinegar (approximately the amount held by a small iron spoon)
+
+## Instructions
+
+- Peel 2 small cloves of garlic.
+- Chop the small garlic cloves and Xiaomi peppers on a cutting board.
+- Pour the peanut oil into a bowl.
+- Heat the oil, add the other spices and scallions, and fry until the spices turn brown. Remove and discard them.
+- Transfer the oil from the bowl into an iron wok and heat it for 2 minutes (heat rapeseed oil until it starts to smoke).
+- You should now have an empty bowl.
+- Add the dried chili powder, white sesame seeds, minced garlic, Xiaomi peppers, salt, five-spice powder, and tsao-ko to the empty bowl as "seasonings."
+- Turn off the heat and let the oil temperature cool down to 210°C.
+- Pour the hot oil from the wok into the bowl and stir with a spoon. (For extra spiciness, you can add a separate bowl of the same seasonings when the oil temperature reaches 165°C and mix them in.)
+- After pouring in the hot oil and stirring slightly, add the white vinegar. It will bubble again. Continue stirring; the vinegar enhances the aroma.
+- Once the chili oil has cooled to warm, add sugar and MSG. The sugar softens the spiciness and reduces the harshness.
+
+## Additional Notes
+
+- Adding five-spice powder and tsao-ko as "seasonings" enhances the aroma, making the Youpo chili oil more fragrant.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/condiment/油酥.md

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+# How to Make You Su (Oil Pastry)
+
+You Su is made by mixing flour with hot oil. Applying a layer of You Su when pan-frying flatbreads helps create distinct layers, resulting in a crispy exterior and a soft interior for a better texture.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Flour
+- Oil
+- Salt
+
+## Measurements
+
+- Oil = (Number of flatbreads * 10 ml)
+- Salt = (Number of flatbreads / 2) g
+- Flour = (Number of flatbreads / 0.13) g
+
+## Instructions
+
+- Place the flour in a small bowl and add the salt.
+- Pour in 200°C hot oil.
+- Stir with chopsticks until a smooth, lump-free paste forms.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/condiment/炸串酱料.md

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+
+# How to Make Zha Chuan Sauce
+
+Zha Chuan sauce, famously delicious even when poured over socks, is beginner-friendly and takes about 10 minutes to prepare.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Dried chili powder (both coarse and fine)
+- Cumin powder
+- Pepper powder
+- Five-spice powder
+- Sichuan peppercorn powder
+- Shisanxiang (Thirteen-Spice)
+- Malaxian (Spicy Fresh)
+- White sesame seeds
+
+## Measurements
+
+- Dried chili powder: 60 g
+- Cumin powder: 20 g
+- Pepper powder: 10 g
+- Five-spice powder: 15 g
+- Salt: 20 g
+- Sichuan peppercorn powder: 15 g
+- Chicken essence: 8 g
+- Shisanxiang (Thirteen-Spice): 5 g
+- Malaxian (Spicy Fresh): 5 g
+- White sesame seeds: 30 g
+
+## Instructions
+
+- Mix all ingredients in a container and stir well.
+- Heat oil in a pan. The amount of oil should be enough to fully submerge all the dry ingredients in the container.
+- Pour the hot oil in three equal parts (1/3 each), stirring continuously after each addition.
+- Finally, add 10 ml of sesame oil, 10 ml of light soy sauce, 10 ml of Sichuan peppercorn oil, and 10 ml of oyster sauce.
+
+## Additional Notes
+
+- The seasonings added in the final step can be adjusted according to your personal preference.
+- Do not pour all the hot oil at once; add it in stages while stirring.
+- Ingredient quantities can be scaled down proportionally.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/condiment/简易版炒糖色.md

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+# Simple Method for Making Sugar Color
+
+This is a simple method for making sugar color. For more advanced techniques and advanced uses of sugar color, please refer to [Frying Sugar Color](../../tips/advanced/糖色的炒制.md).
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Sugar (choose one):
+  - Rock sugar: Produces the most vibrant, bright red `sugar color`. Must be fried with water and oil; melting without water will be very slow.
+  - White granulated sugar: Must be fried with water and oil; melting without water will be very slow.
+  - Fine white sugar: Can be used without adding water.
+- During the sugar color frying process, do not use high heat!!! Induction cookers may not reach sufficient temperature; if the heat is too high, it becomes bitter; if too low, it remains sweet.
+
+## Calculations
+
+- `Oil`: 100ml
+- `Boiling water`: 500ml
+- `Sugar` (using rock sugar as an example)
+
+## Instructions
+
+- Turn on the heat and pour 100ml of boiling water into the pot.
+- Then pour 100ml of oil into the pot. The shorter the interval between this step and the first step, the better. At this stage, the heat can be medium-high or high; if you are in a hurry, use high heat.
+- Add the rock sugar (if the rock sugar pieces are too large, crush them beforehand to achieve the lowest possible coupling degree).
+- Adjust the heat to medium.
+- Start stirring:
+  - Stir continuously, continuously, continuously until it turns brownish. At this point, **reduce the heat to low**.
+  - It will become thinner, turn tea-red, then酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
+  - The small bubbles will gradually disappear, followed by the appearance of large bubbles. When large bubbles appear, the sugar color is complete.
+  - You must quickly proceed to the next step at this moment (regardless of which operation you choose, ensure everything is prepared in advance and act quickly! Otherwise, excessive heat will make the sugar color bitter). Choose based on the dish style and personal taste:
+    - Operation 1: Directly add 400ml of boiling water to cool it down.
+    - Operation 2: Alternatively, add seasonings such as scallions, ginger, garlic, and Sichuan peppercorns and stir-fry.
+
+## Additional Content
+
+If you follow this guide's process and find issues or areas for improvement, please submit an Issue or Pull request.

en/dishes/condiment/糖醋汁.md

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+# How to Make Sweet and Sour Sauce
+
+Sweet and sour sauce is typically made with water, white sugar, and white vinegar. Some people prefer adding ketchup for a different sweet-and-sour flavor or starch to thicken the sauce and increase its viscosity. Sweet and sour sauce can be used for dishes such as sweet and sour fish, sweet and sour pork tenderloin, and sweet and sour pork ribs.
+
+You can prepare the sauce using the classic ratio of 1:2:3:4:5.
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Water
+- White sugar
+- White vinegar / Rice vinegar
+- Cooking wine
+- Light soy sauce
+
+## Measurements
+
+- Water (50ml)
+- Light soy sauce (40ml)
+- White sugar (30g)
+- White vinegar (20ml)
+- Cooking wine (10ml)
+
+## Instructions
+
+- Mix all ingredients in a small bowl according to the specified ratio.
+- After preparing the dish according to your recipe, pour the mixed sweet and sour sauce into the pan.
+- Simmer for 5–10 minutes, depending on the specific dish.
+- Reduce the sauce over high heat to enhance thickness, aroma, and gloss.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/condiment/草莓酱/草莓酱.md

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+# How to Make Strawberry Jam
+
+You can buy small strawberries sold in bulk, mainly because they are cheap. The jam is very delicious when spread on bread.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Strawberries
+- White sugar
+- Plastic wrap
+
+## Measurements
+
+Per batch:
+
+- Strawberries: 1200 g
+- White sugar: 400 g (If you need a low-sugar diet, you can consider reducing it to 200 g)
+
+## Instructions
+
+- Wash the strawberries and remove the leaves
+- Chop the strawberries and place them in a suitable bowl
+- Pour the white sugar into the bowl and mix well with the strawberries
+- Cover the bowl with plastic wrap and let it sit for 1 hour
+- Pour the mixture of strawberries and sugar into a non-stick pan and bring to a boil over high heat
+- After boiling, reduce the heat to low and stir constantly until the jam becomes thick, then turn off the heat
+- Once the strawberry jam has cooled, transfer it into prepared airtight jars
+
+![Washed strawberries](./洗好的草莓.jpeg)
+![Mixed strawberries](./混合好的草莓.jpeg)
+![Simmering strawberries](./熬煮的草莓.jpeg)
+![Finished strawberry jam](./做好的草莓酱.png)
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.

en/dishes/condiment/葱油.md

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+# How to Make Scallion Oil
+
+Scallion oil is produced by extracting various aromatic spices, primarily scallions, using hot oil. It can be used to season meat fillings, make cold dishes, or as a finishing oil for stir-fried dishes.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Oil
+- Scallions (both green onions and scallions are fine)
+- Ginger
+- Onion
+- Cooking wine
+- Cilantro (optional)
+- Dried shrimp (optional)
+
+## Quantities
+
+- Oil: 200g
+- Scallions: 80g
+- Ginger: 20g
+- Cooking wine: 10ml
+- Onion: 150g
+- Dried shrimp: 50g
+
+## Instructions
+
+- Soak the dried shrimp in 50°C warm water, add 10ml of cooking wine to remove the fishy smell, soak for 10 minutes, then remove and drain.
+- Wash the scallions and cilantro, cut them into 5cm segments, and pat dry to remove surface moisture.
+- Slice the onion, boil it in hot water in a pot for 5 minutes, then remove and drain.
+- Peel the ginger and slice it.
+- Pour all the oil into a pot, add the pre-treated ingredients, and fry over medium-low heat for 20 minutes.
+
+## Additional Notes
+
+- The fried dried shrimp and scallion residue can also be eaten. You can strain the scallion oil to remove the residue or keep it.
+- Dried shrimp greatly enhances the savory and aromatic flavor of the scallion oil, adding a sweet and umami taste.
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/condiment/蒜香酱油.md

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+# How to Make Garlic Soy Sauce
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Garlic cloves
+- White sesame seeds
+- Peanut oil
+- Soy sauce
+- Dipping sauce dish
+
+## Measurements
+
+- Garlic cloves: 2
+- White sesame seeds: 5 grams
+- Peanut oil: 15 milliliters
+- Soy sauce: 30 milliliters
+- Dipping sauce dish: 1
+
+## Instructions
+
+- Crush the garlic cloves
+- Pour soy sauce into the dipping sauce dish
+- Heat the peanut oil in a pan. Once the oil is hot, add the crushed garlic and fry for half a minute
+- After half a minute, turn off the heat. Pour the hot oil into the dipping sauce dish and stir with chopsticks
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/condiment/蔗糖糖浆/蔗糖糖浆.md

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+# How to Make Simple Syrup
+
+Dissolving sugar in advance makes it easier to sweeten beverages (especially cold drinks) during preparation.
+
+Estimated cooking difficulty: ★
+
+## Ingredients and Tools
+
+Ingredients
+
+- Granulated sugar
+- Water
+
+Tools
+
+- Sealable container (high-borosilicate glass bottles are recommended and inexpensive)
+
+![bottle](./bottle.jpg)
+
+## Ratios
+
+Recommended ratio: Sugar : Water = 1 : 1. This makes it easy to control sugar amounts; for example, to get 15 grams of sugar, measure out 30 grams of syrup.
+
+- 100 grams of water
+- 100 grams of granulated sugar
+
+## Instructions
+
+1. Mix the weighed granulated sugar with the water in the container until dissolved.
+2. Seal the container and refrigerate.
+
+## Additional Notes
+
+The water can be hot or cold. If you need the syrup quickly, you can dissolve the sugar in hot water and then let the syrup cool.
+
+The prepared syrup does not spoil easily and can typically be stored in the refrigerator for a week.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.