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/meat_dish/口水鸡/口水鸡.md

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+# How to Make Mouth-Watering Chicken
+
+![Mouth-Watering Chicken](./口水鸡.jpg)
+
+Mouth-Watering Chicken (Cold Dish): In the sweltering summer heat, hot dishes can be hard to swallow, yet you still crave meat.
+Apart from Mouth-Watering Chicken, it's hard to think of a better meat dish suitable for summer.
+The chicken, coated in vibrant red chili oil, is bright and appetizing, with a cool, bouncy texture, and a fresh, non-greasy flavor. It is undoubtedly a rice killer for summer!
+(Note: There are various ways to prepare Mouth-Watering Chicken; contributions are welcome.)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Half a chicken
+- Chili powder
+- Sichuan peppercorns
+- Peanuts
+- Green onions, ginger, and garlic
+- Sichuan peppercorns
+- White sugar
+- Light soy sauce
+- Vinegar
+- MSG
+
+## Measurements
+
+Per serving:
+
+- Cooking oil   20ml
+- Chicken     Half a chicken (500g)
+- Chili powder   20g
+- Sichuan peppercorns     30 pieces (20g)
+- Peanuts     10 pieces (30g)
+- Green onions     2 stalks (50g)
+- Ginger       1 small piece (20g)
+- Garlic       2 cloves (10g)
+- White sugar     5g
+- Light soy sauce     5ml
+- Vinegar       5ml
+- MSG     5g
+- Ground Sichuan peppercorn     5g
+- Cilantro     5g
+
+## Instructions
+
+- Slice the ginger; set aside 1 stalk of green onion and 15 Sichuan peppercorns.
+- Wash the chicken, place it in a pot, cover with water, and add the ginger slices, green onion, and Sichuan peppercorns. Bring to a boil over high heat.
+- Once boiling, reduce to medium-low heat and cook for 20 minutes, then turn off the heat.
+- Remove the chicken and place it in ice water until completely cooled.
+- Take out the chicken, cut it into pieces, and arrange them on a plate for later use.
+- Heat the pot over low heat, add the peanuts, and roast until the skins crack. (Be sure to stir frequently to prevent burning.)
+- Cut one green onion into segments, crush the garlic into minced pieces, use 15 Sichuan peppercorns, and peel and chop the peanuts.
+- Heat the oil in the pot, add the green onion segments, Sichuan peppercorns, and half of the minced garlic, and stir-fry until fragrant.
+- When the oil reaches 80% heat, turn off the heat and strain the hot oil.
+- Pour the hot oil into a bowl containing the chili powder, stir, and strain out the red chili oil.
+- Add the remaining minced garlic, light soy sauce, vinegar, salt, MSG, sugar, sesame oil, and ground Sichuan peppercorn to the red chili oil. Mix well and let cool.
+- Sprinkle chopped peanuts over the chicken, drizzle the red chili oil over the cut chicken, and garnish with cilantro. Serve.
+
+## Additional Content
+
+- The second method for Mouth-Watering Chicken is pending update.
+- If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.