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/酱牛肉/酱牛肉.md

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+# Braised Beef Recipe
+
+![Braised Beef](./酱牛肉.jpg)
+
+Homemade braised beef is nutritious and flavorful, making it an excellent choice for both a main dish or a side. Beginners can typically complete this in about 10 hours.
+
+Estimated Cooking Difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+- Beef shank
+- Bay leaves
+- Ginger
+- Green onions
+- Dark soy sauce
+- Cinnamon stick
+- Rock sugar
+- Sichuan peppercorns
+- Cooking wine
+- Light soy sauce
+- Salt
+- Star anise
+- Soybean paste
+
+## Measurements
+
+Per batch:
+
+- Beef shank: 2000g
+- Bay leaves: 1 leaf
+- Ginger: 3 slices
+- Green onions: half a stalk
+- Dark soy sauce: 15ml
+- Cinnamon stick: 1 piece
+- Rock sugar: 7-8 pieces
+- Sichuan peppercorns: 15 grains
+- Cooking wine: 30ml
+- Light soy sauce: 15ml
+- Salt: 8g
+- Star anise: 4 pods
+- Soybean paste: 15ml
+
+## Instructions
+
+- Clean the beef shank thoroughly and soak it in cold water for 1 hour to remove blood.
+- Pierce the surface of the beef shank with a toothpick or fork. Add cooking wine, Sichuan peppercorns, and ginger slices. Wrap the container tightly with plastic wrap and marinate for 4-6 hours.
+- Cut the beef shank into chunks approximately 8cm in size, no larger than 10cm.
+- Place the beef shank in a pot and add cold water until the meat is submerged. Bring to a boil and start timing. Skim off the foam. After 3 minutes, turn off the heat, remove the beef, and rinse it with warm water.
+- Transfer the cleaned beef shank to a clay pot or stew pot. Add enough water to cover the meat. Bring to a boil over high heat, then add all other ingredients except salt.
+- Once the water boils, reduce the heat to low and simmer for 90 minutes. Then add salt.
+- After adding salt, continue simmering on low heat for another 90 minutes. (Note: Check the water level every 30 minutes to ensure it covers at least 80% of the meat.)
+- After cooking for 180 minutes, remove the beef shank. Wrap it tightly in plastic wrap and refrigerate for several hours.
+- Once chilled, slice the beef against the grain and serve. For the remaining beef shank, it is recommended to store it whole in the refrigerator rather than slicing it.
+
+## Additional Notes
+
+- During cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water to cover them again (check approximately every 30 minutes).
+- Wrapping the beef tightly in plastic wrap and refrigerating it for several hours helps keep the sliced meat firm and intact.
+- Piercing the surface of the beef with a toothpick or fork helps break down the fascia, allowing the flavors to penetrate better.
+
+### References
+
+- [Recipe from Xiachufang App](http://www.xiachufang.com/recipe/106670199/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.