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/白菜猪肉炖粉条.md

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+# How to Make Stewed Noodles with Pork and Napa Cabbage
+
+Stewed Noodles with Pork and Napa Cabbage is a simple and easy-to-make dish. It is a traditional Northeastern Chinese home-style dish, beloved by people in the region for its simplicity and delicious taste.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Pork belly
+- Napa cabbage
+- Potato starch noodles (dried)
+- Shisanxiang (Chinese 13-spice blend)
+- Chicken bouillon powder
+- Table salt
+- Dark soy sauce
+- Light soy sauce
+
+## Quantities
+
+Per serving:
+
+- Pork belly: 300g
+- Napa cabbage: 500g
+- Potato starch noodles (dried): 50g
+- Shisanxiang: 10g
+- Chicken bouillon powder: 5g
+- Table salt: 15g
+- Dark soy sauce: 5ml
+- Light soy sauce: 5ml
+
+## Instructions
+
+- Boil water in a pot. Once boiling, add the dried noodles and cook for 5 minutes. Drain them together with the water into a container, cover, and let them soak for later use (Start with this step; you can proceed with the following steps while the noodles soak).
+- Slice the pork belly into 3mm thick slices and set aside.
+- Separate the tender leaves from the thick stems of the Napa cabbage. Cut both into 2-inch pieces and set aside.
+- Heat a wok or pot and add 10ml - 15ml of cooking oil. Wait about 10 seconds for the oil to heat up.
+- Add the pork belly and stir-fry until the meat changes color.
+- Add the dark soy sauce and stir-fry for **1 minute** to color the meat.
+- Add the cabbage stems, table salt, and light soy sauce. Stir-fry for one minute (if the pan sticks, add 10ml of water).
+- Add enough water to cover all ingredients. Add chicken bouillon powder and Shisanxiang. Once boiling, reduce the heat and **simmer for 20 minutes**.
+- Drain the noodles, cut them into shorter segments, and set aside in a bowl.
+- Add the tender cabbage leaves and stir-fry evenly. Place the noodles on top of the vegetables, cover, and cook for another **5 minutes**.
+- Taste and adjust seasoning if necessary, then turn off the heat and reduce the sauce.
+
+## Additional Notes
+
+- Potato starch noodles take a long time to cook, so it is recommended to soak them in the first step while preparing other ingredients.
+- In the final step, taste the dish. If it seems bland or undercooked, cover and cook for a few more minutes.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.