Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- 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

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

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

en/dishes/dessert/反沙芋头/反沙芋头.md

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+# How to Make Sugar-Coated Taro
+
+![Finished Sugar-Coated Taro](./反沙芋头成品.jpg)
+
+Sugar-coated taro is a famous snack from the Chaoshan region, perfect for afternoon tea. It's particularly easy to make. Estimated preparation time: 20 minutes.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Lipu taro (available on e-commerce platforms; affordable and fresh)
+- White sugar or rock sugar
+- Water
+- Green onions
+
+## Measurements
+
+- Lipu taro: 200g
+- White sugar: 30g
+- Water: 15g
+
+## Instructions
+
+- Cut the taro into long strips (slightly thicker strips are better as they hold up well during frying).
+- Add enough oil to submerge the taro. Heat the oil until it's ready (test by inserting a chopstick; small bubbles should appear around it).
+- Place the taro strips into the hot oil. Fry until they float to the surface, usually turning slightly yellow and becoming easy to pierce with a chopstick.
+- Save the oil used for frying the taro; it can be reused for stir-frying or other dishes.
+- The key step: Heat the sugar (30g) and water (15g) in a 2:1 ratio until the mixture stops changing color and starts bubbling slightly.
+- Add chopped green onions and the fried taro. Turn off the heat and stir-fry. As the temperature drops, the sugar will crystallize and coat the taro, creating the "sugar-coated" effect.
+- Plate and serve!
+
+## Additional Notes
+
+- Freshly made sugar-coated taro is very hot; be careful not to burn your mouth.
+- Pair it with a cup of tea for a truly relaxing experience.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.