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/红烧肉/南派红烧肉.md

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+# How to Make Nanpai Braised Pork
+
+This braised pork tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is incredibly fragrant, soft, and sticky, with an appetizing color, rich yet not greasy.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Note: If possible, sharpen your knife as much as you can.
+* Tools: `Pot` (a clay pot is ideal, aluminum is second best, a pressure cooker works too; avoid iron or copper pots)
+* Main Ingredient: `Pork belly`
+* Auxiliary Ingredients: `Oil`, `Rock sugar`, `Dark soy sauce`, `Cooking wine`, `Bay leaves`, `Star anise`, `Ginger`, `Salt`, `Scallions`, `Boiling water`, `Cold water`, `Garlic`, `Sichuan peppercorns`
+
+## Quantities
+
+This recipe is sufficient for 1-3 people.
+
+- Pork belly: approx. 1 kg (2 jin)
+- Oil: 100-150ml (vegetable oil, lard, or peanut oil are all acceptable)
+- Ginger: 6 slices
+- Rock sugar: approx. 15 pieces
+- White granulated sugar: 30g
+- Dark soy sauce: 15ml
+- Cooking wine: 20ml
+- Cold water: Enough to cover the ingredients (amount depends on pot size)
+- Boiling water: Enough to cover the ingredients (amount depends on pot size)
+- Bay leaves: 4 pieces
+- Star anise: 3 pieces
+- Salt: 2-3g
+- Sichuan peppercorns: 10g
+
+## Instructions
+
+It is recommended to review the [Sugar Coloring](./../../condiment/简易版炒糖色.md) tutorial before starting.
+
+- Cut the `pork belly` into large chunks (approx. 4.5cm).
+- Slice the `ginger` (each slice approx. 3mm thick).
+- Bring the `boiling water` to a boil.
+- Use tap water for the `cold water`.
+- Cut the white part of the `scallions` (`scallion whites`) into small segments (scallions are best, but green onions also work).
+- Cut the `garlic` in half lengthwise; do not crush it, as it will be difficult to remove later and may affect the flavor during the `reducing sauce` stage.
+- It is recommended to remove half of the ginger and scallions first, then place the remaining `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, and `bay leaves` into a bowl in advance for later use.
+- Place the cut pork belly in a pot with cold water, add cooking wine and 2/5 of the ginger and scallions, and boil for 15 minutes to remove the gamey smell. Remove, rinse clean, and set aside.
+- Prepare the [sugar coloring](./../../condiment/简易版炒糖色.md), ensuring you use operation 2 mentioned in the tutorial to make it.
+- Pour the prepared `ginger`, `scallion whites`, `garlic`, `Sichuan peppercorns`, `star anise`, `bay leaves`, and `pork belly` into the pot. Stir-fry over `high heat` until fragrant, then pour in boiling water to cover the meat. Simmer for 50-60 minutes.
+  - If using a pressure cooker, cook for 40 minutes.
+- Add 10ml of cooking wine.
+- Cover the pot and bring to a boil. Every 25 minutes, open the lid and skim off the oil and foam floating on the surface.
+- When the water level drops to 3/5 of the height between the top of the meat and the bottom of the pot, reduce to medium heat. Remove all auxiliary ingredients except the meat and water, and begin reducing the sauce.
+- Leave the lid off. When the sauce becomes thick and almost dry, remove from heat (do not reduce it completely dry).
+
+## Additional Content
+
+If you encounter any issues or identify areas for improvement in the workflow described in this guide, please open an Issue or submit a Pull request.

en/dishes/meat_dish/红烧肉/简易红烧肉.md

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+# Simple Recipe for Braised Pork Belly
+
+This braised pork belly tutorial is a foolproof recipe for beginners. It pairs wonderfully with rice, making it impossible to stop eating. The dish is fragrant, soft, and visually appealing, with rich fat that isn't greasy. It is recommended to serve it with rice.
+
+![Finished Braised Pork Belly](./000.jpg)
+
+![Finished Braised Pork Belly](./001.jpg)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Note: If possible, try to sharpen your knife as much as you can.
+- Main Ingredients: `Pork Belly`, `Eggs` (optional), `Tofu Skin` (optional)
+- Seasonings: `Ginger`, `Rock Sugar`, `Light Soy Sauce`, `Dark Soy Sauce`, `Cooking Wine`, `Bay Leaves`, `Star Anise`, `Salt`, `Water`, `Green Onions` (remember to use boiling water)
+
+## Calculations
+
+Before each preparation, determine how many servings you wish to make. One batch is sufficient for 2-3 people.
+
+If you are cooking for just one person, consider halving the ingredients.
+
+- Pork Belly: approx. 1.5 to 2 kg (3-4 jin)
+- Ginger: 6 slices
+- Rock Sugar: 15g (approx. 7 pieces)
+- Light Soy Sauce: 10ml
+- Dark Soy Sauce: 15ml
+- Cooking Wine: 5ml
+- Boiling Water: Enough to cover the ingredients, approximately 600ml-900ml
+- Bay Leaves: 3 leaves
+- Star Anise: 2 pods
+- Quail Eggs (optional, can be substituted with an equal weight of regular eggs): 0-2 pieces
+- Tofu Skin (optional): 0-80g
+- Salt: 2-3g
+
+## Instructions
+
+### Preparing the Ingredients
+
+- Cut the `Pork Belly` into large chunks (approx. 4.5cm; freezing for half an hour to an hour makes it easier to cut).
+- Cut the `Tofu Skin` into strips 2cm wide.
+- Slice the `Ginger` (each slice approx. 3mm thick).
+- Boil the `Water`.
+- Hard-boil the `Quail Eggs` and poke holes in them using a `fork` or `toothpick` (the more holes, the better for flavor absorption).
+- Use the white part of the `Green Onion`, known as the `Scallion White`.
+
+### Start Cooking
+
+- Place the sliced `pork belly` in a cold pot, add cooking wine, ginger, and scallions, and boil for 15 minutes to remove the gamey odor.
+- Add two slices of `ginger` to the pot to enhance the flavor.
+- Heat over medium-low heat and add the `pork belly` directly without adding cooking oil. Sear all six sides of each piece of `pork belly` until the fat renders out.
+- Pour out the rendered fat and set it aside. Push the `pork belly` to one side of the pot, add 15g of `rock sugar`, and stir-fry until the `rock sugar` melts.
+- Once melted, stir-fry the pork belly with the rock sugar until well combined and coated with a rich color. Add:
+  - `light soy sauce` 10ml
+  - `dark soy sauce` 15ml
+  - `cooking wine` 5ml
+  - Stir-fry until the color deepens.
+- Add `boiling water` and simmer for 40 minutes (if you cut the pieces too large due to poor knife skills, please extend the simmering time accordingly). Also add:
+  - `ginger` 2 slices
+  - `bay leaves` 3 leaves
+  - `star anise` 2 pieces
+- Cover the pot and bring to a boil. Then add the `quail eggs` (boiled and pricked) and `tofu skin`. Turn the heat to medium-low and wait for another 40 minutes. (Stir occasionally during this process to prevent sticking.)
+- Uncover the pot and turn the heat to high to reduce the sauce until it is almost dry (do not reduce it completely to dryness).
+- Add 2-3g of `salt`, stir-fry briefly, and it is ready to serve.
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.