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/荔枝肉/荔枝肉.md

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+# How to Make Lychee Pork
+
+Lychee Pork is a distinctive dish of Fujian cuisine, known for its sweet and sour flavor. It is a popular dish in the Fuzhou region.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+* Lean meat
+* Pineapple
+* Egg
+* Cooking oil
+* White sugar
+* Starch
+* Light soy sauce
+* Chicken bouillon
+* Minced ginger
+* Sesame seeds
+* Tomato ketchup
+* Rice vinegar
+
+## Measurements
+
+Per serving:
+
+* Fresh shiitake mushrooms 2
+* Crab stick mushrooms 30 g
+* Lean meat 150 g
+* Pineapple 100 g
+* Egg 1
+* Cooking oil 500 ml
+* White sugar 5 g
+* Starch 100 g
+* Light soy sauce 5 ml
+* Chicken bouillon 5 g
+* Minced ginger 5 g
+* Sesame seeds 2 g
+* Tomato ketchup 20 g
+* Rice vinegar 2 ml
+
+## Instructions
+
+* Cut the lean meat into chunks (2-3 cm each), place them in a large bowl, and add 1 egg, 50 g of starch, 3 ml of light soy sauce, and 2 g of chicken bouillon.
+* Stir thoroughly until the starch coats the meat chunks. If the mixture is too thin, add more starch; if too dry, add a little water. Then add 5 ml of oil, mix well, and set aside.
+* In another bowl, prepare the sauce by mixing tomato ketchup, 3 g of chicken bouillon, 2 ml of light soy sauce, minced ginger, white sugar, 10 g of starch, rice vinegar, and 200 ml of cold water. Stir well and set aside.
+* Peel and cut the pineapple into 6 pieces (each 1.5-2 cm).
+* Heat the wok with 500 ml of oil over high heat until you hear the sizzling sound indicating the oil is hot.
+* Place the meat chunks into the oil one by one (do not pour the entire bowl at once) to ensure they do not stick together.
+* Once all the meat is in, flip the pieces every 30 seconds with a spoon until the surface turns golden brown.
+* Remove the meat. After one minute, return it to the hot oil for a second fry until the surface becomes crispy and dark yellow. Remove and set aside in a large bowl.
+* Pour the prepared sauce into the wok. After 30 seconds, add the fried meat chunks and pineapple pieces. Stir-fry well and remove from heat.
+* Garnish with sesame seeds.
+
+![Example of the finished dish](./1.jpeg)
+![Example of the finished dish](./2.jpeg)
+![Example of the finished dish](./3.jpeg)
+![Example of the finished dish](./4.jpeg)
+![Example of the finished dish](./5.jpeg)
+![Example of the finished dish](./6.jpeg)
+![Example of the finished dish](./7.jpeg)
+
+## Additional Notes
+
+* In Fuzhou, water chestnuts (to cut the grease) and potatoes (to absorb oil) are traditionally used. Pineapple was chosen in this recipe because water chestnuts were hard to find during the pandemic.
+* Fujian cuisine tends to be sweet. If you prefer less sweetness, you can reduce or omit the white sugar.
+* You can tap the meat chunks with a spoon; a hollow sound indicates that the meat is fully fried.
+
+If you encounter any issues or have suggestions for process improvements while following the creation workflow in this guide, please submit an Issue or Pull request.