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/可乐鸡翅.md

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+# How to Make Cola Chicken Wings
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Chicken mid-joint wings
+* Cola
+* White sugar
+* Light soy sauce
+* Salt
+* Ginger
+* Cooking wine or beer
+* Scallions
+
+## Measurements
+
+For 1 serving:
+
+* 10 to 12 chicken mid-joint wings
+* 500 ml of cola
+* 10 g of white sugar
+* 15 g of light soy sauce
+* 3 g of dark soy sauce
+* 2 g of salt
+* 2 slices of ginger
+* 20 ml of cooking wine
+* Scallions tied into a knot
+
+## Instructions
+
+* Place the chicken wings in a pot and cover with cold water. Add 1 slice of ginger and 10 to 20 ml of cooking wine. Bring to a boil over high heat (approximately 2 minutes), then skim off the foam and drain the water.
+  * This step is for frozen or chilled chicken wings. If using freshly bought wings, you can skip this and directly score them with a knife and marinate them with light soy sauce.
+* Remove the chicken wings. You can score both sides of each wing with a knife. Marinate the wings with about 10 g of light soy sauce for 10 minutes (ensure the soy sauce fully coats the surface of the wings for flavor absorption).
+* Heat a small amount of oil in the pot over low heat. First, stir-fry the remaining ginger slices until fragrant, then add the marinated chicken wings. Fry the wings until golden brown, flipping them over (until both sides are golden). Use a spatula to turn the wings a few times, stirring them together with the ginger slices for 4 to 5 times (this prevents the wings and ginger from sticking together).
+* Once the wings are golden, pour in the cola to cover the wings. Bring the cola to a boil over high heat, then skim off any black foam (which includes blood residues). At this point, add the scallion knot.
+* Seasoning: Add 2 g of salt, 10 g of white sugar, and 3 g of light soy sauce to taste (you can add a small amount of dark soy sauce, about 3 g, for color).
+* When the scallion knot turns yellow, remove it along with the ginger slices. Continue to simmer the cola chicken wings over medium-low heat.
+* When the sauce thickens and becomes syrupy, reduce the heat to low to ensure the sauce clings firmly to the wings. Remove from heat and plate.
+
+## Additional Tips
+
+* Adding ginger and stir-frying it until fragrant helps prevent the chicken wings from sticking to the pot.
+* When reducing the sauce at the end, do not use high heat to avoid a bitter taste.
+* This dish is on the sweeter side.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.