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/炸酱面.md

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+# How to Make Zhajiangmian
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Diced pork / ground pork
+* Noodles (dried noodles or fresh noodles)
+* Garlic
+* Garnishes (choose 4-10 types according to preference, such as cucumber, napa cabbage, radish, etc.)
+* Doubanjiang (fermented broad bean paste)
+* Tianmianjiang (sweet bean sauce)
+
+## Quantities
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 1 person.
+
+Per serving:
+
+* Diced pork / ground pork: 150g
+* If *dried noodles* are used: 150g  
+  If *fresh noodles* are used: 250g
+* Green onion: 15g
+* Garnishes: 35g total
+* Cooking oil: 10g
+* Doubanjiang: 20g
+* Tianmianjiang: 20g
+
+## Instructions
+
+1. Julienne the garnishes and set aside.
+2. Chop the green onion. Heat oil in a pan, add the green onion and pork, and stir-fry until the meat is fully cooked (no pink remains).
+3. Add the Doubanjiang and Tianmianjiang, and continue stir-frying until the mixture becomes **slightly thick**. Remove from heat to create the *zhajiang* (fried sauce).
+4. Take a large bowl and add cold water; set aside.
+5. Boil the noodles until just cooked through (no white raw center). Transfer the noodles into the bowl with cold water from Step 4.
+6. Immediately drain the noodles and transfer them to a clean bowl.
+7. Add the *zhajiang* from Step 3 to the bowl and mix well. Then add the garnishes from Step 1 and mix again.
+
+## Additional Notes
+
+* Lean diced pork is recommended for better texture; it is best to buy and use it fresh.
+* *Fresh noodles* are recommended.
+* The key to good noodle texture is chewiness. Avoid very thin noodles like Longxu noodles.
+* If you have the equipment (a second pot) and are experienced, Steps 2 and 3 can be performed simultaneously with Steps 1, 4, 5, and 6.
+* Preferences for sweet and savory flavors vary. You may need to adjust the ratio of the two sauces to suit your taste.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.