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/新疆大盘鸡/新疆大盘鸡.md

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+# How to Make Xinjiang Big Plate Chicken
+
+![Big Plate Chicken](./大盘鸡.jpeg)
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Sichuan peppercorns, bay leaves, star anise, dried long peppers, garlic, green onions
+- Cooking oil, salt, light soy sauce, oyster sauce, cooking wine (beer can be used as a substitute), white sugar
+- Chicken (thigh meat is best), potatoes, green peppers, and sweet peppers (optional, added for color)
+
+## Calculations
+
+Serves 2
+
+- Chicken from two drumsticks (approximately 1kg)
+- 2 medium-sized potatoes: 750g
+- 100g green onions
+- 1 green pepper and 1 sweet pepper, 50g each
+- 20g white sugar
+- 5 dried long peppers
+- 4 cloves of garlic
+- 50g cooking oil
+
+## Instructions
+
+- Cut the meat into chunks, soak in water with salt for 5 minutes to remove blood and fishy odor, then drain well.
+- Wash the green onions, garlic, peppers, and potatoes; peel the potatoes.
+- Cut the white parts of the green onions into 4cm long segments; cut the green peppers and long peppers into chunks.
+- Cut the potatoes into rolling-cut chunks (cut, then roll the potato, repeat) until each piece is about 4cm x 4cm.
+- Make caramelized sugar: Add oil to the pan, then add white sugar. Stir continuously with a spatula until the sugar melts and turns golden brown. Add the drained chicken pieces to stir-fry and coat them with the caramel.
+- Add Sichuan peppercorns, bay leaves, star anise, and dried long peppers; stir-fry.
+- Add 5g salt, 7ml light soy sauce, 10g oyster sauce, and 100g cooking wine. Pour in 1 liter of water. Cooking wine can be replaced with beer.
+- Bring to a boil over medium heat, then reduce to low-medium heat and simmer slowly to infuse flavors.
+- When the liquid reduces to just above the chicken, place the potatoes on top of the chicken. Do not stir the potatoes; just cover them on top to prevent sticking. Continue to simmer with the lid on. After a while, add the green onions, green peppers, and sweet peppers, and continue simmering.
+- When the sauce has reduced sufficiently, flip the ingredients to coat the potatoes with the sauce. Turn off the heat and serve.
+
+**Note: This dish is great with noodles. Buy thick noodle dough, flatten it, and hand-pull it into wide noodles. It must be wide noodles. After cooking, you can add them to the Big Plate Chicken and mix with the sauce for an excellent flavor!**
+
+![Big Plate Chicken with Wide Noodles](./大盘鸡皮带面.jpeg)
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.