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/meat_dish/乡村啤酒鸭.md

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+# Rural Beer Duck Recipe
+
+![Rural Beer Duck](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E6%88%90%E5%93%812.jpg)
+
+Simmering duck meat with beer enhances its rich, nourishing flavor. The duck is not only savory and aromatic but also carries a subtle hint of beer. Beginners can typically complete this dish in about 1 hour.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Duck meat
+- Beer
+- One wok or frying pan with a diameter of at least 32 cm (a smaller pan makes stir-frying difficult)
+- Green bell pepper
+- Red bell pepper
+- Garlic
+- Ginger
+- Thai bird's eye chili
+- Garlic sprouts
+- Scallions (green onions)
+- Tsao-ko (black cardamom)
+- Cinnamon bark
+- Star anise
+- Bay leaves
+- Dried chili peppers
+
+## Quantities
+
+- Duck meat (half a duck, approx. 1 kg; ask the butcher to chop it into small pieces)
+- Beer 1000 ml (you can buy two 500 ml cans)
+- Green bell pepper 2 pieces, Red bell pepper 1 piece (length between 10 cm and 15 cm is acceptable; cut into 2 cm segments or slices)
+
+### Aromatics
+
+- Garlic 4 cloves, smashed and set aside
+- Ginger 3 cm piece, smashed and set aside
+- Thai bird's eye chili 3 pieces, cut into two halves each (omit if you do not like spicy food)
+- Garlic sprouts 2 stalks, cut into segments and set aside
+- Scallions 2 stalks (1 cut into segments, 1 set aside for later use)
+
+### Spices
+
+- Tsao-ko (black cardamom) 2 pods, smashed and seeds removed, set aside
+- Cinnamon bark 1 small piece, approx. 4 cm
+- Star anise 3 pieces
+- Bay leaves 3 leaves
+- Dried chili peppers 6 pieces (omit if you do not like spicy food)
+
+![Prepped Ingredients](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E5%A4%87%E6%96%99.jpg)
+
+## Instructions
+
+### Blanching the Duck Meat to Remove Odor and Blood
+
+- Rinse the duck meat and place it in the pot.
+- Add enough water to submerge the duck meat.
+- Add 20 ml of cooking wine.
+- Add the reserved scallion stalk.
+- Add the ginger (the smashed 2 cm piece).
+- Bring to a boil over high heat.
+- Skim off the floating foam.
+- Remove the duck meat, rinse it thoroughly with clean water, and set aside.
+
+### Start Cooking
+
+- Heat the wok, then add 60ml of peanut oil.
+- When the oil temperature reaches 60°C, add a handful of Sichuan peppercorns (30 grains).
+- Add duck meat and stir-fry for 4 minutes.
+  - After 2 minutes, add all the spices.
+  - At the 3-minute mark, add all the aromatics (ginger, garlic, and millet peppers).
+- Add 1000ml of beer.
+- Simmer the duck meat for 30 minutes.
+  - At 10 minutes, add salt (3g), light soy sauce (10ml), and dark soy sauce (5ml).
+  - At 20 minutes, add all the auxiliary ingredients (green and red pepper segments).
+  - At 29 minutes, add garlic sprout segments and green onion segments.
+  - Stir-fry for 1 minute.
+- Remove from heat and serve.
+
+## Additional Content
+
+- During the process, keep an eye on the boiling liquid level. If the ingredients drop below the 2/3 mark, add hot water or beer.
+
+- [Head Chef: Cooking "Rural Beer Duck" on a traditional wood-fired stove tastes absolutely amazing](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.