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/vegetable_dish/拔丝土豆/拔丝土豆.md

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+# How to Make Candied Potato
+
+Candied Potato is a signature dish known for its color, aroma, and taste, belonging to the Shandong cuisine (Lu cuisine) category.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Potatoes
+* Cooking oil
+* Starch
+* Granulated sugar
+* Water
+* Sesame seeds
+
+## Ingredients per Serving
+
+* 2 Potatoes
+* 300 ml Cooking oil (enough to allow the potatoes to float)
+* 30 g Starch
+* 120 g Granulated sugar (use plenty of sugar to coat the potatoes in a thick syrup, creating the candied effect)
+* 100 ml Water
+* 5 g Sesame seeds
+
+## Instructions
+
+* Peel the potatoes and cut them into uniform small pieces. Toss them in starch (without adding water) until the potatoes are evenly coated.
+* Heat the oil in a wok or pan. Add the potato pieces and deep-fry gently for 5-7 minutes until a chopstick can easily pierce through them.
+* Remove the potatoes and set them aside in a large bowl.
+* Add water and granulated sugar to the pan. Stir slowly in one direction until the sugar turns brown.
+* Return the potatoes to the pan and stir-fry for 30 seconds before removing from heat.
+* Plate the potatoes and sprinkle with sesame seeds.
+
+![Example finished dish](./1.jpeg)
+![Example finished dish](./2.jpeg)
+![Example finished dish](./3.jpeg)
+![Example finished dish](./4.jpeg)
+
+## Additional Notes
+
+* Do not overcook the potatoes during frying; otherwise, they may not hold their shape well when served, affecting presentation.
+* Consider straining and reusing any leftover cooking oil in an oil container.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.