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/staple/河南蒸面条/河南蒸面条.md

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+
+# Recipe for Henan Steamed Noodles
+
+![Example Dish](./Henan_Steamed_Noodles.png)
+
+Henan Steamed Noodles is a popular snack in Henan, which can also be made using dried noodles at home.
+
+In simple terms, the dried noodles are first coated with oil and steamed in a steamer. Then, vegetables and seasonings are stir-fried with them. Finally, the dish is steamed a second time to enhance the flavor and chewy texture.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Dried noodles (round shape recommended)
+- Pork belly
+- Chinese garlic scapes
+- Green onion + Ginger + Garlic + Cooking wine
+- Salt + Chicken bouillon + Shisanxiang (Chinese thirteen-spice blend)
+- Light soy sauce + Dark soy sauce + Oyster sauce
+- Sesame oil
+- Oil + Wok + Cleaver + Spatula
+- Steamer rack
+- Extra bowl
+
+## Measurements
+
+The quantities below are for one person's main course for one meal! Please adjust the amounts according to your actual needs!
+
+Per serving:
+
+- Dried noodles 300g
+- Pork belly 350g
+- Chinese garlic scapes 150g
+- Cooking oil 10-15ml
+- Light soy sauce 15ml
+- Dark soy sauce 10ml
+- Oyster sauce 5ml
+- Salt 2g
+- Chicken bouillon 2g
+- Shisanxiang 1g
+- Green onion 10g
+- Ginger 5g
+- Garlic 10g
+- Cooking wine 5ml
+- Sesame oil 5ml
+
+## Instructions
+
+### First Steaming
+
+- Fill the wok with water to 70% capacity, bring to a boil, and place the steamer rack inside.
+- Spread the dried noodles evenly on the rack, drizzle with 5ml of oil, and spread it uniformly. Steam for 15 minutes.
+- Remove the noodles and the steamer rack, set them aside, and discard the water in the wok.
+
+### Chopping Vegetables
+
+- Slice the pork belly into 2mm thick slices.
+- Cut the Chinese garlic scapes into 3cm segments.
+- Slice the green onion into 0.2cm thin slices.
+- Cut the ginger into 1mm x 1mm x 3cm fine shreds.
+- Smash the garlic on a cutting board and mince it to a 1mm granularity.
+
+### Stir-frying
+
+- Heat the wok until dry, add 3ml of cooking oil.
+- Hold the wok handle and swirl the oil to coat the bottom 2/3 of the wok evenly.
+- Over medium heat, add the pork slices and stir-fry for 1 minute.
+- Add the green onion, ginger, garlic, and cooking wine, and continue stir-frying for 1 minute.
+- Add the garlic scapes to the wok and stir-fry for 1 minute.
+- Begin seasoning by adding dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon, and Shisanxiang. Stir-fry for 1 minute.
+- Add 500ml of water, ensuring the vegetables are submerged, and simmer for 1 minute.
+- Add the steamed noodles to the wok, stirring continuously for 3 minutes until the noodles are evenly coated with the sauce. Turn off the heat.
+- Transfer the mixed noodles and vegetables into the extra bowl.
+
+### Second Steaming
+
+- Fill the wok with cold water to 70% capacity, place the steamer rack inside, and spread the mixed noodles and vegetables evenly on top.
+- Once the water boils, steam on high heat for 15 minutes, then remove from heat.
+- Drizzle with 10g of sesame oil before serving.
+
+## Additional Notes
+
+The thickness of the dried noodles affects the texture:
+
+- Thin and round (Most common in supermarkets, provides a chewier texture)
+- Wide and flat (Offers a softer texture)
+
+If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull Request.