Add English translations for all 379 recipe and tip files

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  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

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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/staple/葱油拌面.md

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+# How to Make Scallion Oil Noodles
+
+Scallion oil noodles are a classic Shanghai-style home-cooked noodle dish. The preparation is simple, and it is famous for its unique scallion oil aroma. Rich in carbohydrates and fats, it quickly replenishes energy. Beginners can typically complete it in about 20 minutes. It is an ideal choice for a simple dinner after working late.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Dried noodles
+- Scallions (green onions)
+- Light soy sauce
+- Dark soy sauce
+- White sugar
+
+## Quantities
+
+The scallion oil sauce can be made in bulk and stored for multiple uses. Below are the base quantities for making the scallion oil sauce, as well as the amount of sauce required per serving of noodles.
+
+Base quantity for scallion oil sauce (serves approximately 3-4 people):
+
+- Scallions 100 g
+- Cooking oil 100 ml
+- Light soy sauce 60 ml
+- Dark soy sauce 20 ml
+- White sugar 15 g
+
+Per serving of noodles:
+
+- Dried noodles 80 g (approximately equivalent to 150 g of wet noodles)
+- Scallion oil sauce 15 ml
+
+## Instructions
+
+### Making the Scallion Oil Sauce
+
+- Wash the scallions and cut them into long segments (approximately 5-7 cm). You can separate the white parts from the green parts.
+- Add 100 ml of cooking oil to a pan and heat over medium heat. Add the white parts of the scallions first and stir-fry until slightly golden.
+- Add the green parts of the scallions, reduce the heat to low, and continue stir-frying.
+- Maintain low heat and patiently stir-fry for about **15-20 minutes** until the scallion segments turn golden brown and crispy.
+- Remove the golden brown scallion segments (keep the scallion oil in the pan).
+- To the scallion oil in the pan, add 60 ml of light soy sauce, 20 ml of dark soy sauce, and 15 g of white sugar. Heat over low heat and stir for about **1 minute** until the sugar dissolves and the sauce is well mixed. Immediately turn off the heat. Pour the prepared scallion oil sauce into a container, let it cool, and store it sealed.
+
+### Boiling the Noodles (per serving)
+
+- Take 80 g of dried noodles.
+- Add 1000 ml of drinking water to a pot and bring to a boil over high heat.
+- Add the noodles and cook until fully done according to the package instructions (usually **3-8 minutes**, refer to the package instructions).
+- Remove the cooked noodles, drain the water, and place them in a bowl.
+
+### Mixing the Noodles (per serving)
+
+- Add 15 ml of the previously prepared scallion oil sauce to the bowl containing the noodles.
+- You can add the fried scallion segments made earlier (optional).
+- Stir quickly and evenly with chopsticks, and it is ready to eat.
+
+## Additional Tips
+
+- When frying the scallion oil, keep the heat low and be patient to fully extract the aroma of the scallions.
+- The prepared scallion oil sauce can be stored in the refrigerator for some time and used directly the next time you eat noodles.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.