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

en/dishes/drink/B52轰炸机.md

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+
+# How to Drink a B-52
+
+The B-52 is a unique cocktail experience, best enjoyed with a short straw, a napkin, and a lighter.
+
+Ignite the drink and down it in one gulp through the straw. This delivers the thrilling sensation of experiencing both cold and heat simultaneously—a contrast only fully appreciated by trying it yourself.
+
+Using a straw is particularly suitable for women. The most thrilling way to drink it is to consume it all in one go. Be careful to avoid touching the rim of the glass to prevent burns. Allow the flame to extinguish inside your mouth to fully savor the flavor.
+
+Estimated Difficulty: ★★★
+
+## Ingredients and Tools
+
+- Kahlúa Coffee Liqueur
+- Baileys Irish Cream
+- Sky Vodka Original
+- Bar spoon
+- Liqueur glass
+- Lighter
+
+## Measurements
+
+Per serving:
+
+- Kahlúa Coffee Liqueur: 10 ml
+- Baileys Irish Cream: 10 ml
+- Sky Vodka Original: 10 ml
+
+## Instructions
+
+- Pour the Kahlúa Coffee Liqueur into the liqueur glass, filling it to the bottom 1/3 (10 ml).
+- Slowly pour the Baileys Irish Cream over the back of the bar spoon, filling the middle 1/3 (10 ml). Go slowly to ensure distinct layers. (Pouring too quickly will cause the liqueur and coffee to mix.)
+- Finally, pour the Sky Vodka Original on top (10 ml).
+- Warm the rim of the glass with a lighter.
+- Final step: Ignite the drink. Do you see the small pale blue flame?
+
+## Additional Notes
+
+- The common method in bars is to provide a straw. Insert it while the flame is still burning, then quickly inhale the entire drink.
+- Because the straw is narrow, oxygen is limited, causing the flame to extinguish. Do not worry. You will feel a hot, spicy sensation traveling down your throat to your stomach, followed by a lingering aftertaste of coffee and cream. It is both thrilling and delicious.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/drink/Mojito莫吉托.md

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+
+# How to Make a Mojito
+
+A Mojito is a traditional Cuban highball cocktail.
+
+This drink has a relatively low alcohol content (approximately 10%).
+
+Estimated difficulty: ★★★
+
+## Required Ingredients and Tools
+
+- Crushed ice
+- Chilled soda water
+- Juicer
+- Highball glass
+- Muddler
+
+## Ingredients (Per Serving)
+
+- One lime (cut in half)
+- Five mint leaves
+- 20ml syrup
+- 45ml gold rum
+- 10ml Blue Sky original vodka
+
+## Instructions
+
+- Cut one half of the lime into small pieces, place them in the highball glass, and muddle them to extract the juice using the muddler;
+- Rub 3-4 mint leaves along the rim of the glass, then place them inside;
+- Add 20ml of syrup;
+- Add 45ml of gold rum;
+- Squeeze the juice from the remaining lime half into the glass;
+- Gently stir to achieve a semi-melted state for the sugar/syrup;
+- Add crushed ice to the glass until it fills 3/4 of the volume;
+- Top up with chilled soda water until the crushed ice is just covered;
+- Stir gently for half a minute;
+- Fill the highball glass to the brim with additional crushed ice;
+- Slap the remaining sprig of mint to awaken its aroma, insert it into the crushed ice, and use it as garnish.
+
+## Additional Information
+
+- Reference: [【Bilibili】Mojito (Mojito) One of the world's most famous classic cocktails.](https://www.bilibili.com/video/BV1jg4y187kB)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/冬瓜茶.md

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+# How to Make Winter Melon Tea
+
+Winter melon tea is a refreshing traditional beverage. Beginners typically need 4 to 5 hours to complete it.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Winter melon
+- Rock sugar
+- Plastic wrap
+- Strainer
+- Large pot
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is exactly enough for 4–5 people.
+
+Per serving:
+
+- Winter melon: 1000g
+- Rock sugar: 300g
+
+## Instructions
+
+1. **Prepare the winter melon**: Peel the winter melon, remove the seeds, and cut it into small pieces (no larger than 4cm per piece).
+2. **Add rock sugar**: Mix the winter melon with the rock sugar until well combined. Cover with plastic wrap and refrigerate for at least 2 hours.
+3. **Cook the winter melon**: The winter melon will have released a lot of water. Pour it into a pot, bring to a boil over high heat, then reduce to medium-low heat and simmer slowly for 1–2 hours. Stir frequently to prevent sticking.
+4. **Strain the winter melon tea**: Use a strainer to filter the cooked winter melon tea liquid, removing the melon pieces and keeping only the liquid.
+5. **Cool down**: Let the winter melon tea liquid cool, then pour it into a clean container and refrigerate.
+6. **Serve**: The prepared winter melon tea liquid is a concentrate. Add water or other beverages according to your preference. It can be enjoyed hot or cold.
+
+## Additional Notes
+
+- **Taste adjustment**: The amount of rock sugar can be adjusted to achieve your preferred level of sweetness.
+- **Storage method**: Store in the refrigerator. It is recommended to consume within 1 week.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/冰粉/冰粉.md

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+# How to Make Bingfen
+
+![Shi Liangfen (Bingfen) Finished Product 1](./石凉粉(冰粉)成品1.jpg)
+![Shi Liangfen (Bingfen) Finished Product 2](./石凉粉(冰粉)成品2.jpg)
+
+Shi Liangfen, also known as Bingfen in some regions, is a famous local snack from Shihe District, Xinyang City, Henan Province, belonging to the Yu cuisine category. This dish is similar to jelly but is healthier because it is made from natural plants. Served with mint juice, lemon juice, red beans, and other condiments, it is refreshing and helps relieve summer heat. It is deeply loved by locals and suitable for people of all ages.
+
+The preparation method is simple but time-consuming, with an estimated duration of 3 hours (including 2.5 hours for setting).
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- 200g Bingfen seeds
+- A piece of gauze for filtering soy pulp
+- 2000g cooled boiled water
+- 10ml mint juice / 10g mint powder
+- Disposable transparent plastic cups (optional)
+- Water-activated glowing ice cubes (optional)
+
+## Calculation
+
+Determine how many portions you plan to make before each preparation. One portion is enough for 5 people.
+
+Per portion:
+
+- 200g Bingfen seeds
+- 2000g cooled boiled water
+- 10ml mint juice / 10g mint powder
+
+## Instructions
+
+- Pour the cooled boiled water into a basin;
+- Wrap all the Bingfen seeds in the gauze and tie the opening;
+- Place the wrapped Bingfen seeds into the cooled boiled water and knead vigorously for 6 minutes;
+- Then let the cooled boiled water sit for 2.5 hours until it sets;
+- Scoop the Shi Liangfen into prepared disposable transparent plastic cups, add 10ml mint juice or 10g mint powder (lemon juice, hawthorn juice, or mulberry juice can also be used), add the water-activated glowing ice cubes, and stir slowly with a spoon.
+
+## Additional Notes
+
+- During the process, observe the color and viscosity changes of the cooled boiled water. If the color is too light or the water is not sticky, it indicates that the amount of Bingfen seeds is insufficient or the kneading force and time were inadequate.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/印度奶茶.md

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+# How to Make Indian Chai
+
+> Masala Chai— Indian Spiced Tea
+
+Masala Chai is India's national beverage, with almost every Indian drinking 2–3 cups daily. "Masala" means "mixed spices," and "Chai" means "tea." Black tea is boiled with milk and spices such as ginger, cardamom, and cinnamon, resulting in a rich, mellow flavor with a unique spicy warmth. On the streets of India, you can see "Chai Wallahs" (tea vendors) preparing fresh chai at stalls, a process that takes about 10 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Black tea (CTC black tea is best, or Assam black tea)
+- Whole milk
+- Ginger
+- Green cardamom
+- Cinnamon stick
+- Cloves
+- Black peppercorns
+- Sugar
+- Small saucepan
+
+## Calculations
+
+Determine how many servings you want to make before starting.
+
+Per serving (approximately 200ml):
+
+- Water: 120ml
+- Whole milk: 120ml
+- Black tea: 8g (about 2 teaspoons)
+- Ginger: 5g (about a 1cm piece), crushed
+- Green cardamom: 2 pods, crushed open
+- Cinnamon stick: 1 small piece (about 2cm)
+- Cloves: 2
+- Black peppercorns: 2, crushed
+- Sugar: 10–15g (adjust to taste)
+
+## Instructions
+
+- Crush the ginger (no need to chop finely; crushing is enough to release the juice)
+- Crush the cardamom pods with the back of a knife to expose the seeds inside
+- Crush the black peppercorns
+- Pour 120ml of water into the small saucepan
+- Add the crushed ginger, cardamom, cinnamon stick, cloves, and black peppercorns
+- Bring to a boil over high heat, then reduce to low heat and **simmer for 2 minutes** to fully release the spice flavors
+- Add 8g of black tea and continue to simmer on low heat for **2 minutes**, until the *tea turns a darker color*
+- Pour in 120ml of whole milk
+- Heat over medium heat, **watching closely**; reduce to low heat immediately when the chai *starts bubbling up* (milk can easily boil over)
+- Simmer on low heat for **2–3 minutes**, occasionally lifting the pan and pouring the mixture back in (repeat 3–4 times) to thoroughly blend the tea and milk
+- Add sugar and stir until dissolved
+- Turn off the heat
+- Strain into a teacup using a sieve to remove tea leaves and spice residue
+- Serve hot
+
+- CTC tea (made using the Crush, Tear, Curl process) is the best choice for Indian chai because its fine particles release a rich tea flavor in a short time. Chinese Keemun black tea or Dianhong can also be used as substitutes.
+- The ratio of milk to water can be adjusted according to personal preference. For a stronger chai, use more milk and less water; for a lighter version, use more water and less milk.
+- Ginger is the soul of Indian chai; it is not recommended to omit it.
+- Indians tend to make chai very sweet. If this is not to your taste, you can reduce the amount of sugar.
+- In India, chai is not just a beverage but also a social culture. Friend gatherings, business negotiations, and even first meetings often begin with a cup of chai. Statistics show that India consumes over 1 billion cups of tea daily.
+- Indian street-side chai stalls (Chai Wala) typically serve tea in clay cups (Kulhad), imparting a unique earthy aroma to the brew.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/可乐桶.md

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+# How to Make a Boilermaker
+
+**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+Ingredients
+
+- Bourbon whiskey
+- Coca-Cola
+- Ice cubes
+- Lemon (optional, for enhanced flavor)
+
+Tools
+
+- Manual citrus juicer
+
+## Measurements
+
+One serving, approximately 900 ml (including ice)
+
+- Whiskey: 100 ml
+- Coca-Cola: 500 ml
+- Lemon: 1 piece
+- Ice cubes: 300 g
+
+## Instructions
+
+Preparing the Lemon
+
+1. Cut the lemon in half (**with the knife perpendicular to the line connecting the stem and blossom ends of the lemon**), and slice one piece from one half for garnish.
+2. Cut the remaining lemon halves in half again. Use the citrus juicer to extract juice from the four resulting quarters into a container for later use.
+3. Place the squeezed lemon halves into a container for later use.
+
+Final Assembly
+
+1. Choose a glass; a large glass or metal bucket with a capacity of about 1 liter is recommended.
+2. Add the ice cubes and squeezed lemon halves to the glass (arrange the lemon and ice according to personal preference).
+3. Pour in 15 ml of lemon juice (add more or all of it if you prefer a sour taste).
+4. Slowly pour Coca-Cola along the side of the glass until it reaches 3/4 of the way to the rim (maintain a ratio of approximately 5:1 for Coca-Cola to whiskey).
+5. Pour in the whiskey until the glass is full.
+
+## Additional Notes
+
+The flavor of the whiskey in a Boilermaker is masked by the ice and Coca-Cola, making it easy for those with low alcohol tolerance to overconsume unknowingly. Please ensure the safety of yourself and others when preparing this drink.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md

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+# How to Make Kiwi Spinach Special Blend
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Ingredients:
+  - Kiwi
+  - Apple
+  - Spinach leaves (2-5 leaves)
+  - Water
+  - White sugar
+- Tools
+  - Juicer
+
+## Measurements
+
+- Drinking water: 700ml
+- Kiwi: 2 pieces
+- Apple: 1/2 piece
+- Spinach leaves: 4 leaves
+- White sugar: 12 grams
+
+## Instructions
+
+- Cut the kiwi in half, then divide each half into four small pieces
+- Dice the apple
+- Remove the stems from the spinach leaves, keeping only the leafy parts
+- Chop the spinach finely
+- Pour everything into the juicer's blending cup
+- Add water
+- Add white sugar
+- Start the blender and blend for about 4 cycles of 15 seconds each (pause every 15 seconds to check the consistency)
+
+## Additional Notes
+
+- Regarding the amount of white sugar: Full sweetness is 12g, but you can adjust it between 0-12g according to your preference
+- This recipe is inspired by IKEA's Kiwi Spinach Juice. It may not be as delicious as the original, but it's still good
+- Improvements are welcome!
+
+### Final Product
+
+![Kiwi Spinach Special Blend](kiwi-example.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/奶茶.md

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+# How to Make Milk Tea
+
+Milk tea is a simple and easy-to-make beverage. Beginners can typically prepare it in about 30 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Required Ingredients and Tools
+
+- Bagged black tea (Lipton Yellow Label is recommended)
+- Whole milk powder or evaporated milk
+- Cups, such as graduated measuring cups, ceramic mugs, or thermal tumblers
+
+## Measurements
+
+Per serving:
+
+- 2 bags of bagged black tea (approximately 4g)
+- 11-12g of milk powder
+- 5-7g of sugar
+
+## Instructions
+
+- Place 2 bags of bagged black tea into a cup and add 180-200mL of **boiling water**.
+- **Let it steep for 20 - 30 minutes**.
+- Measure 11-12g of milk powder and 5-7g of sugar, and add them to the liquid from the previous step.
+- Stir well and enjoy.
+
+## Additional Tips
+
+- After adding boiling water, try to keep the inside of the cup warm, for example, by using a cup with a narrow opening or covering it with a lid. If the ambient temperature is low, using a measuring cup might cause the boiling water to cool before it hits the tea; in such cases, you can estimate the volume directly without a measuring cup.
+- After the steeping time is complete, lift or stir the tea bag to ensure more even brewing.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/杨枝甘露.md

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+# How to Make Yangzhi Ganlu
+
+I didn't use sago pearls because I didn't have any at home, but I had plenty of chia seeds, which I used as a substitute. Moreover, chia seeds only need to be soaked, not boiled, saving a lot of time!
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Glass
+- Fruit knife
+- Milk
+- Ice cubes
+- Blender/Juicer
+
+## Ingredients
+
+Per serving:
+
+- Chia seeds: 24g
+- Milk: 50ml
+- Ice cubes: 2 small cubes
+- Mango: 1 piece
+- Grapefruit: 1/2 piece
+- Coconut milk: 150ml
+
+Garnish (optional):
+
+- Shredded dried mango
+- Shredded dried orange
+
+## Instructions
+
+- Soak chia seeds in milk for 10 minutes.
+- While the seeds are soaking, peel and dice half a mango and the grapefruit, then place them in the glass.
+- Cut the other half of the mango into small pieces, add ice cubes and coconut milk to the blender, and blend until smooth.
+- Pour the mixture into the glass and add garnish (if using).
+- Enjoy while writing code!!
+
+## Additional Information
+
+If you follow this guide and encounter any issues or have suggestions for improvement, please open an Issue or submit a Pull request.

en/dishes/drink/柠檬水/柠檬水.md

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+# How to Make Lemonade
+
+![Finished Lemonade](./柠檬水.jpg)
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Ingredients
+  - Lemon
+  - Fruit Honey
+  - Ice (optional)
+- Tools
+  - Shaker
+
+## Measurements
+
+One serving, approximately 500 ml
+
+- Lemon: 40–45 g
+- Fruit Honey: 40–45 g
+- Ice: A few cubes (optional)
+
+## Instructions
+
+- Weigh 40–45 g of lemon and place it in the shaker
+- Cover the shaker and shake vigorously about 10 times
+- Add 40–45 g of fruit honey
+- Add water
+- Shake well to mix
+- Finally, add ice to taste
+
+## Additional Information
+
+- Reference: [Lemonade Tutorial](https://v.douyin.com/TVNTcXDi46I)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/drink/泰国手标红茶/泰国手标红茶.md

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+
+# How to Make Thai Hand-Label Black Tea
+
+![Finished Thai Hand-Label Black Tea](./Thai Hand-Label Black Tea.jpg)
+
+Thai Hand-Label Black Tea is a milk tea commonly found on the streets of Thailand, known for its rich, pure flavor and creamy texture.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Water
+- Tea powder
+- Condensed milk
+- White sugar
+- Milk
+- Digital scale
+- Measuring container
+- Hong Kong-style milk tea filter bag
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for one person.
+
+Per serving:
+
+- Water (600cc)
+- Tea powder (20g)
+- White sugar (24g)
+- Milk (18ml)
+- Condensed milk (24g)
+
+## Instructions
+
+- Boil 600cc of water over high heat.
+- Place 20g of tea powder into the filter bag, pour the boiling water through the bag, and filter it 20 times.
+- Using a digital scale, measure 24g of condensed milk, 24g of white sugar, and 18ml of milk, then place them into a kettle with a capacity of 1000ml or more.
+- Pour the filtered tea into the kettle and stir until the white sugar is completely dissolved.
+- Refrigerate the mixture for at least 4 hours.
+- Add 6-8 ice cubes before drinking.
+
+## 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/drink/海边落日/海边落日.md

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+# How to Make Seaside Sunset
+
+**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+Ingredients
+
+- Grenadine syrup
+- NFC orange juice
+- Soda water
+- White rum
+- Blue curaçao liqueur
+- Lemon juice
+- Ice cubes
+- Lemon
+
+Tools
+
+- Large glass
+- Stirring rod
+- Jigger
+- Cocktail shaker
+- Straw
+- Fruit knife
+
+## Measurements
+
+One serving (with ice)
+
+- Grenadine syrup: 15ml
+- Orange juice: 35~50ml
+- Soda water: 50ml
+- White rum: 30ml
+- Blue curaçao liqueur: 15ml
+- Lemon juice: 15ml
+- Large ice cubes: to taste
+- Lemon: 1 slice
+
+## Instructions
+
+Preparing the Lemon
+
+1. Wash the lemon and slice one piece.
+
+Mixing
+
+1. Select a glass; a transparent glass with a capacity of 350~400 ml is recommended.
+2. Add large ice cubes and stir the ice in the glass with a stirring rod.
+3. Add the grenadine syrup.
+4. Pour the orange juice along the stirring rod into the glass until it is about half full.
+5. Gently stir half a circle.
+6. Pour in the soda water.
+7. Take the cocktail shaker, add white rum, blue curaçao liqueur, lemon juice, and ice cubes. Then shake, shake.
+8. Gently pour the mixture into the glass.
+9. Garnish with a lemon slice and insert a straw.
+
+## Additional Content
+
+### Final Product
+
+![Seaside Sunset](./海边落日.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/牛油果拉西.md

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+# How to Make Avocado Lassi
+
+Avocado Lassi is a healthy drink that combines the traditional Indian yogurt beverage "Lassi" with creamy avocado, offering a smooth and sweet taste, making it perfect for breakfast or afternoon tea.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Plain yogurt
+- Ripe avocado
+- Honey
+- Cold milk
+- Cardamom powder (optional)
+- Mint leaves or crushed nuts (optional, for garnish)
+- Blender (high-speed blender/juicer)
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving is exactly enough for one person.
+
+Per serving:
+
+- 120 ml of plain yogurt
+- 1 ripe avocado
+- 1 tablespoon of honey (adjust to taste)
+- 60 ml of cold milk
+- A pinch of cardamom powder (optional)
+
+## Instructions
+
+- Cut the avocado in half, remove the pit, peel off the skin, and dice the flesh into small pieces.
+- Add 120 ml of plain yogurt, the diced avocado, 1 tablespoon of honey, and 60 ml of cold milk to the blender.
+- (Optional) Add a pinch of cardamom powder for a unique flavor.
+- Blend for **about 1 minute** until the mixture is completely smooth and creamy.
+- Pour the blended drink into a glass.
+- (Optional) Garnish with a few mint leaves or 5g of crushed nuts on top.
+
+## Additional Notes
+
+- Choose a ripe avocado to ensure the drink has a creamy texture and vibrant color.
+- For a colder texture, reduce the amount of milk slightly and add a few ice cubes before blending.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/百香果橙子特调/百香果橙子特调.md

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+# How to Make Passion Fruit Orange Special Blend
+
+Jasmine Green Tea Version
+
+![tea](./tea-version.jpg)
+
+Sparkling Soda Version
+
+![tea](./soda-version.jpg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Ingredients:
+  - Passion fruit
+  - Orange
+  - Jasmine green tea leaves OR sparkling soda (choose one)
+  - White sugar
+  - Ice cubes
+  - Honey (optional)
+  - Mint leaves or other green leaves (optional, for garnish)
+- Tools
+  - Manual juicer
+
+## Calculations
+
+- Based on the Jasmine Green Tea version, for one serving (approximately 380 ml):
+  - 1 Orange (approx. 200 g, fist-sized)
+  - 3–6 g Jasmine green tea leaves
+  - 150 ml Boiling water
+  - 160 g or more Ice cubes
+
+- Passion Fruit Marination (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
+  - 3 Passion fruits
+  - 30 g White sugar
+  - 10 g Honey (if unavailable, substitute with 5 g white sugar)
+
+## Instructions
+
+- Marinating the Passion Fruit (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
+  - Scoop out the pulp from the three passion fruits (do not discard the juice inside) into a container
+  - Add 30 g of white sugar
+  - Add 10 g of honey (if unavailable, substitute with 5 g white sugar)
+  - Stir well
+  - Seal the container with plastic wrap and refrigerate for 12–24 hours to marinate
+- Preparing the Jasmine Green Tea (Recommended Ratio => Tea : Water : Ice = 1–2 : 50 : 30):
+  - Measure 3–6 g of tea leaves into a container, add 150 ml of boiling water, and steep for 6 minutes
+  - Add 90 g of ice cubes to the brewed tea to cool it down; stir to accelerate cooling
+  - Once the ice has melted, strain out the tea leaves to obtain approximately 240 ml of Jasmine green tea
+- Preparing the Orange (can be done while brewing the tea):
+  - Cut the orange in half (**cut vertically along the axis from stem to base**), and slice one slice from one half for later use
+  - Cut the orange in half again, then use a juicer to extract juice from the four resulting quarters into a container for later use
+- Final Assembly
+  - Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended
+  - Place 70 g of ice cubes at the bottom of the glass and pour in all the orange juice
+  - Place the previously sliced orange piece against the inner wall of the glass
+  - Pour one serving's worth of the marinated passion fruit over the ice
+  - Slowly pour the Jasmine green tea until the glass is full to create layers
+  - Garnish with green leaves on the surface (optional)
+
+Stir well and enjoy.
+
+## Additional Content
+
+If jasmine green tea is missing or not preferred, you can use sparkling water instead, skipping the jasmine green tea preparation step.
+
+If you follow the production process outlined in this guide and encounter any issues or see room for improvement, please submit an Issue or Pull Request.

en/dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md

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+# How to Make Sugar Coconut Slush
+
+![alt text](Sugar Coconut Slush-1.jpg)
+
+Sugar Coconut Slush is an extremely quick and convenient drink to make. If the right ingredients are chosen, it offers a rich texture. However, the preparation process is quite noisy, making it best suited for making at home during the day as an afternoon tea treat.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Bottled coconut juice (preferably with a wide mouth)
+- Coffee sugar (yellow coarse granules)
+
+## Calculations
+
+The ideal portion size for slush depends largely on its melting rate. A 300g batch of slush frozen at -18°C (0°F) will typically last about 30 minutes at room temperature.
+
+Per serving:
+
+- 500ml bottled coconut juice
+- 10g coffee sugar (two packets of Taikoo coffee sugar)
+- Chopped nuts (optional)
+
+## Instructions
+
+- Pour out 200ml from the 500ml bottle of coconut juice, then immediately tighten the cap securely.
+- Place the bottle in the freezer and freeze for at least 10 hours.
+- Remove the bottle from the freezer. Once you confirm the coconut juice inside is completely frozen, vigorously shake or tap the bottle against hard surfaces such as a wall corner, the back of a chair, or a table edge. (Please ensure the surface will not be damaged by this process.)
+- Continue shaking or tapping until the frozen coconut juice transforms into a slush consistency. Then, open the cap and pour out the slush.
+- Evenly sprinkle coffee sugar or chopped nuts over the top of the slush.
+- Serve and enjoy.
+
+## Additional Notes
+
+- In the steps above, the bottled coconut juice can be frozen in advance, but it should not be stored for more than 7 days to avoid the risk of spoilage.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.

en/dishes/drink/耙耙柑茶/耙耙柑茶.md

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+# How to Make Pa Pa Gan Tea
+
+![citrus-tea](citrus-tea.jpg)
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Ingredients:
+  - Pa Pa Gan (see additional content for substitutes)
+  - Jasmine Green Tea
+  - Ice Cubes
+  - [Sucrose Syrup](../../condiment/sucrose-syrup/sucrose-syrup.md) (optional)
+- Tools
+  - Blender
+
+## Measurements
+
+Yield: One serving, approximately 300 ml
+
+- Pa Pa Gan: 1–2 pieces (over 200 g)
+- Jasmine Green Tea: 2–4 g
+- Ice Cubes: 60 g
+- 1:1 Sucrose Syrup: 10 g (optional)
+
+## Instructions
+
+- Prepare Jasmine Green Tea (recommended ratio => Tea : Water : Ice = 1–2 : 50 : 30)
+  - Weigh 2–4 g of tea leaves and place them in a container. Add 100 ml of boiling water and steep for 6 minutes.
+  - Add 60 g of ice cubes to the brewed tea to cool it down. Stir to accelerate cooling.
+  - Once the ice has melted, strain the tea leaves to obtain approximately 160 ml of jasmine green tea.
+- Final Preparation
+  - Select a cup; a transparent glass with a capacity of about 300 ml is recommended.
+  - Separate the segments of the Pa Pa Gan, remove the outer skin, and collect the flesh.
+  - Add 130 g of the flesh and 130 ml of jasmine green tea to the blender.
+  - Pour in 10 g of sucrose syrup (optional; add if you prefer a sweeter taste).
+  - Secure the lid and blend for 20 seconds. Pour the blended mixture into the cup.
+  - Take a small amount of the flesh, tear it into pieces, and sprinkle it on top of the drink.
+
+Enjoy!
+
+## Additional Information
+
+- Pa Pa Gan can be substituted with other citrus fruits that are easy to separate into segments, such as Chou Ju (Honey Mandarin).
+- The ratio of flesh to tea is 1:1. If you wish to prepare a larger quantity, increase the ingredients proportionally.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md

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+# How to Make Pineapple Coffee Special Drink
+
+![Example Dish](./pineapple-coffee-special-drink.png)
+
+The pineapple coffee special drink is a beverage very suitable for home preparation, with a sweet and sour taste.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Coffee liquid (Espresso or cold brew recommended)
+- Pineapple juice (Freshly squeezed or NFC)
+- Ice cubes
+- Soda water
+- Cream
+- Milk
+- Sugar
+- Sea salt (optional)
+- Rum (optional)
+
+## Calculation
+
+Before each preparation, determine how many servings to make. One serving is exactly enough for 1 person.
+
+Per serving:
+
+- Coffee liquid 30ml
+- Pineapple juice 60ml
+- Ice cubes 50g
+- Soda water 30ml
+- Cream 30ml
+- Milk 10ml
+- Sugar 8g
+- Sea salt 0.5g
+- Rum 5ml
+
+## Instructions
+
+- Add ice cubes, coffee liquid, pineapple juice, and soda water to the cup in order.
+- Whip the cream with sugar until it reaches a soft peak, then add rum and milk, mixing evenly until it becomes fluid.
+- Pour the whipped cream over the mixed liquid in the cup.
+- Sprinkle sea salt on top of the cream.
+
+## Additional Notes
+
+- For the coffee liquid, a floral or fruity flavor is recommended. For espresso, medium roast beans can be used; for cold brew, regular washed or natural process beans are suitable.
+- When pouring the cream, keep the height as low as possible to allow the cream to float evenly on the surface of the drink, forming a creamy layer.
+- Using fresh coffee liquid and pineapple juice can significantly enhance the overall flavor and texture.
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/酒酿醪糟/酒酿醪糟.md

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+# How to Make Fermented Sweet Rice (Jiuniang/Laozao)
+
+![Finished Jiuniang](./酒酿醪糟.jpeg)
+
+Jiuniang, also known as Laozao, is a traditional Chinese fermented dessert. The finished product is sweet and slightly intoxicating, containing a small amount of alcohol. It is believed to strengthen the spleen, stimulate appetite, and aid digestion. Although making it requires some fermentation skills, the process is simple and fun, making it a great choice for beginners. The estimated preparation time is 2 days (excluding waiting time; active operation takes only about 1 hour).
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Glutinous rice: 800g (short-grain glutinous rice is recommended)
+- 1 packet of Angel Sweet Rice Wine Yeast (8g) (While the standard ratio is 3g of yeast per 1000g of rice, using more yeast increases the success rate)
+- Water: 720g + 600g (720g for steaming the rice, and the remaining 500g for fermentation)
+- Steamer (a rice cooker works fine)
+- Thermometer (optional but recommended)
+- 1 clean, sealed glass or ceramic container
+
+## Yield
+
+This recipe yields 1 batch, sufficient for 6–8 servings.
+
+## Instructions
+
+- Rinse 800g of glutinous rice thoroughly and place it in a rice cooker. Add 720g of water and select the "Steam" or "Cook" mode.
+- Once cooked, transfer the rice to a clean surface to cool. Spread it out using clean utensils until it reaches 30°C (using a thermometer is recommended; it should feel warm to the touch but not hot).
+- Dissolve 8g of Angel Sweet Rice Wine Yeast in 20ml of warm water (approximately 30°C). Sprinkle the yeast solution evenly over the glutinous rice and mix well.
+- Add 600g of water to the rice to help distribute the yeast evenly. Let it sit for 2–3 minutes until the rice has absorbed the water. Adding this water ensures the jiuniang will have a rich broth during the initial fermentation.
+- Use a rolling pin to create a small hole in the center of the rice mound (this helps release the wine).
+- Transfer the mixed rice into a clean container, gently flatten the surface, and seal tightly with a lid or plastic wrap.
+- Ferment in an environment maintained at 28–32°C for 24–48 hours. Avoid shaking or moving the container during fermentation.
+- Signs of successful fermentation include: clear wine liquid seeping into the central hole, a slight alcoholic aroma, and no off-odors or sourness.
+- Once fermented, refrigerate immediately (you can add osmanthus flowers during this stage). Use clean utensils to serve each time. It can be stored in the refrigerator for 7–10 days.
+- For a second fermentation, you can add up to 500ml of water to increase the yield (do not exceed 800g of total added water).
+- Jiuniang continues to ferment over time. To stop fermentation, steam it for 10 minutes to kill the yeast, or store it in the refrigerator.
+
+### Advanced Version 1: Pre-soaked Rice Method
+
+- Rinse 800g of glutinous rice thoroughly and soak it in water for 6–8 hours (8–10 hours in winter is recommended) until the grains are plump.
+- Drain the rice, place it in a steaming cloth, and steam over boiling water for 40–60 minutes. Open the lid and stir the rice every 20 minutes to ensure even cooking.
+- Once cooked, transfer the rice to cool, add the yeast, and follow the subsequent steps as described above.
+
+### Advanced Version 2: Mixed Rice
+
+- Of course, experienced brewers are free to experiment with different rice combinations. You can replace 20% of the glutinous rice with millet, oats, yellow rice, blood rice, etc.
+
+## Additional Notes
+
+- Fermentation temperature is critical: low temperatures lead to slow or failed fermentation, while high temperatures can kill the fermentation starter.
+- Common causes of fermentation failure: temperature too high, adding the starter when the rice is still too hot, or containers not being properly cleaned or contaminated with water/oil.
+- It can be served hot with ingredients like tangyuan (glutinous rice balls), egg drop, or goji berries, but avoid prolonged boiling to preserve the alcoholic aroma.
+- The rice wine liquid can be used to make rice wine cakes, rice wine pancakes, etc., and can also serve as a seasoning to enhance the flavor of beef rice bowls and teriyaki sauce.
+![Rice Wine Cake](./酒酿米糕.jpeg)
+
+If you encounter any issues or have suggestions for process improvements after following this guide, please submit an Issue or Pull Request.

en/dishes/drink/酸梅汤/酸梅汤.md

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+# How to Make Sour Plum Soup
+
+![Sour Plum Soup](./imges/sour_plum_soup.jpg)
+
+Video Tutorial: [Link](https://www.bilibili.com/video/BV1164y1F7hv/)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Water
+- Jujubes (black)
+- Smoked plums
+- Dried hawthorn slices (raw)
+- Yellow rock sugar
+- Licorice root
+- Dried tangerine peel
+- Red cardamom
+- Dried osmanthus flowers
+
+## Measurements
+
+- 2 liters of water
+- 25 grams of jujubes
+- 25 grams of smoked plums
+- 100 grams of yellow rock sugar
+- 30 grams of dried hawthorn slices
+- 2 grams of licorice root
+- 4 grams of dried tangerine peel
+- 1 gram of red cardamom
+- 3 grams of dried osmanthus flowers
+
+All quantities can be adjusted proportionally.
+
+## Instructions
+
+- Rinse the ingredients (excluding dried osmanthus flowers and rock sugar). Soak them in 1.5 liters of water at room temperature for at least two hours (excluding dried osmanthus flowers and rock sugar).
+- Bring to a boil over medium-high heat. Cover and simmer on low heat for 40 minutes (first infusion).
+- Place the rock sugar in a bowl. Pour the hot first infusion over the sugar and stir until dissolved.
+- Return the remaining ingredients to the pot. Add 600 ml of water. Bring to a boil over high heat, cover, and simmer on medium heat for another 20 minutes (second infusion).
+- Finally, mix the second infusion with the sugar water while hot to create the final product. Add the dried osmanthus flowers when the temperature is between 60-70°C (do not exceed 80°C). Cover and let cool before refrigerating for at least 3 hours.
+- Remember to strain the dried osmanthus flowers before drinking. Sip slowly like tea. It is refreshing, tangy, moderately sweet, and has a rich, lingering flavor.
+
+## Additional Notes
+
+For best results, chill in the refrigerator before drinking.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/drink/酸梅汤（半成品加工）.md

@@ -0,0 +1,36 @@
+# How to Make Sour Plum Soup (Semi-finished Product)
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Sour plum crystal solid beverage
+- Rock sugar (optional)
+- Beijing Erguotou liquor (optional)
+
+## Calculations
+
+- Drinking water: 1177 g
+- Sour plum crystal solid beverage: 120 g
+- Rock sugar: 9 g
+- Beijing Erguotou liquor: 48 g
+
+All the above quantities can be increased or decreased proportionally.
+
+## Instructions
+
+- Measure 1177 g of drinking water.
+- Add 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for 50 turns.
+- Add the remaining 60 g of sour plum crystal solid beverage and stir clockwise with a tablespoon for another 50 turns.
+- Add 9 g of rock sugar and stir clockwise with a tablespoon for 100 turns.
+- Add 48 g of Beijing Erguotou liquor and stir clockwise with a tablespoon for 30 turns.
+
+## Additional Notes
+
+If you do not have rock sugar or Beijing Erguotou on hand, you can skip step 4 or step 5 in the instructions.
+
+Chilling in the refrigerator before drinking yields better results.
+
+**Do not drive after drinking.**
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/金汤力/金汤力.md

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+# How to Make a Gin & Tonic
+
+**Alcohol is harmful to health. Minors are prohibited from drinking.**
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+Ingredients
+
+- Gin
+- Tonic water
+- Lemon
+- Ice cubes
+- Fresh green leaves (optional, for garnish)
+
+Tools
+
+- Manual juicer
+
+## Measurements
+
+One serving, approximately 350 ml (including ice)
+
+- Gin: 30–40 ml
+- Tonic water: 1 can
+- Lemon: 1
+- Ice cubes: 100 g
+
+## Instructions
+
+Preparing the Lemon
+
+1. Cut the lemon in half (**knife perpendicular to the axis of the lemon**), and slice one piece from one half for later use.
+2. Cut the remaining half into quarters. Use the juicer to extract juice from the four wedges and set it aside in a container.
+
+Mixing the Drink
+
+1. Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended.
+2. Place 100 g of ice cubes at the bottom of the glass.
+3. Pour in 30–40 ml of gin.
+4. Add 15 ml of lemon juice (add more or all of it if you prefer a sourer taste).
+5. Stir gently with a spoon.
+6. Place the reserved lemon slice into the glass.
+7. Slowly pour the tonic water along the side of the glass until full (avoid pouring directly onto the ice to prevent excessive foaming and loss of carbonation).
+8. Gently lift and lower the spoon to mix the liquid (do not stir in a circular motion to avoid excessive foaming and loss of carbonation).
+9. Garnish with fresh green leaves on the surface (optional).
+
+## Additional Content
+
+### Finished Product
+
+![gin-tonic](./gin-tonic.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/金菲士/金菲士.md

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+# How to Make a Gin Fizz
+
+**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
+
+Estimated Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+Ingredients
+
+- Gin
+- Club Soda
+- Lemon
+- [Sucrose Syrup](../../condiment/蔗糖糖浆/蔗糖糖浆.md)
+- Ice Cubes
+- Fresh Green Leaves (Optional, for garnish)
+
+Tools
+
+- Manual Juicer
+- Cocktail Shaker (Optional)
+
+## Measurements
+
+Yield: One serving, approximately 350 ml (including ice)
+
+- Gin: 30–40 ml
+- Club Soda: 1 can
+- Lemon: 1
+- 1:1 Sucrose Syrup: 30–40 g
+- Ice Cubes: 100 g
+
+## Instructions
+
+Preparing the Lemon
+
+1. Cut the lemon in half (**with the knife perpendicular to the axis of the lemon**), and slice one slice from one half for garnish.
+2. Cut the remaining half in half again. Use the juicer to extract the juice from the four resulting wedges into a container for later use.
+
+Mixing (Without Shaker)
+
+1. Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended.
+2. Place 100 g of ice cubes at the bottom of the glass.
+3. Pour in 30–40 ml of gin.
+4. Pour in 20 ml of lemon juice (add more or all of it if you prefer a sourer taste).
+5. Pour in 30–40 g of sucrose syrup.
+6. Stir well with a spoon.
+7. Place the reserved lemon slice on the rim or float it on top.
+8. Slowly pour the club soda along the inner wall of the glass until full (avoid pouring directly onto the ice to prevent excessive foaming and loss of carbonation).
+9. Gently lift and lower the spoon to mix the liquid evenly (do not stir in a circular motion to prevent excessive foaming and loss of carbonation).
+10. Place the fresh green leaves on the surface for garnish (optional).
+
+If you have a cocktail shaker, you can replace steps 2–6 with the following:
+
+1. Pour the ice, gin, lemon juice, and sucrose syrup into the shaker and shake thoroughly.
+2. Pour the shaken mixture into the glass (if the ice is too crushed, you may strain it out and add fresh ice cubes to the glass).
+
+## Additional Content
+
+### Finished Product
+
+![gin-fizz](./gin-fizz.jpg)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/drink/长岛冰茶.md

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+
+# How to Make a Long Island Iced Tea
+
+**Alcohol consumption is harmful to health. Minors are prohibited from drinking.**
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Gin
+- Tequila
+- Vodka
+- White Rum
+- Orange liqueur
+- Lemon
+- Maple syrup
+- Cola
+- Ice cubes
+- Highball glass (300ml capacity)
+
+## Measurements
+
+For one serving, approximately 300ml (including ice):
+
+- Gin: 15ml
+- Tequila: 15ml
+- Vodka: 15ml
+- White Rum: 15ml
+- Orange liqueur: 15ml
+- Lemon juice: 30ml
+- Maple syrup: 20ml
+- Cola: 75ml
+- Lemon: 1
+- Ice cubes: 100g
+
+## Instructions
+
+- Cut the lemon in half and squeeze 30ml of lemon juice into the glass;
+- Add the following ingredients to the glass in order:
+  - 15ml Gin,
+  - 15ml Tequila,
+  - 15ml Vodka,
+  - 15ml White Rum,
+  - 15ml Orange liqueur;
+
+- Slowly pour 20ml of maple syrup into the glass while stirring;
+- Add 75ml of Cola to the glass;
+- Add ice cubes until the glass is full;
+- Gently stir for 20 seconds;
+- Enjoy.
+
+## Additional Information
+
+The Long Island Iced Tea contains no tea but has the taste of iced tea. It is a cocktail with a relatively high alcohol content (approximately 15%) but a smooth and approachable flavor.
+
+Reference: [International Bartenders Association: Long Island Iced Tea](https://iba-world.com/long-island-ice-tea/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.