Add English translations for all 379 recipe and tip files

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en/tips/advanced/油温判断技巧.md

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+# Oil Temperature Judgment Techniques and Common Temperature and Unit Conversion Table
+
+* Oil temperature between 120°C and 140°C: Suitable for soft frying[^1] and sliding stir-frying[^2]. When chopsticks are placed in the oil, there are basically no bubbles around them, no light blue smoke, no sound, and the oil surface is calm.
+* Oil temperature between 150°C and 160°C: Optimal cooking temperature. When chopsticks are placed in the oil, a few oil bubbles will appear around them, with a slight amount of light blue smoke, and the oil moves from the edges toward the center.
+* Oil temperature between 160°C and 180°C: Suitable for frying until golden and crispy. When chopsticks are placed in the oil, a large amount of light blue smoke rises, and the oil surface appears relatively calm.
+* (Note) It is best to buy an infrared thermometer gun and use a traditional thermometer with caution.
+
+> The so-called "X% oil temperature" mentioned in online video tutorials refers to a percentage of the full 100% oil temperature, which is 300°C.
+> That is, n% oil temperature T_n = 30n [degree Celsius]
+> Temperature conversion formula
+> C = 5/9 * (F - 32)
+> Or
+> F = 9/5 * C + 32
+
+## Attached Oil Temperature Reference Table
+
+The table is constructed based on the descriptions above. The errors are due to non-professional data.
+
+| Celsius °C | Common Name | Fahrenheit °F |
+| :----: | :----: | :----: |
+| -18±4 | Quick Freeze (Frozen) | -0.4±4 |
+| 4±2 | Fresh Keeping | 40±4 |
+| 30±10 | Room Temperature | 86±18 |
+| 60±10 | 20% | 140±18 |
+| 90±10 | 30% | 194±18 |
+| 120±10 | 40% | 248±18 |
+| 150±10 | 50% | 302±18 |
+| 180±10 | 60% | 356±18 |
+| 210±10 | 70% | 410±18 |
+| 240±10 | 80% | 464±18 |
+| 270±10 | 90% | 518±18 |
+| 300±10 | 100% | 572±18 |
+
+* ^1: Soft frying involves coating small pieces, slices, or strips of ingredients in batter, placing them in hot oil, and frying them until they are about 70-80% cooked.
+* ^2: Sliding stir-frying involves selecting tender animal-based ingredients, cutting them into shreds, slices, cubes, or strips, coating them with egg white and starch, sliding them in warm oil until separated, then pouring them into a colander to drain excess oil.

en/tips/advanced/糖色的炒制.md

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+# Preparing Caramel Color
+
+Principle: Sugar melts under high heat and exhibits different properties depending on the heating duration.
+
+Example: Preparing 200ml of caramel color
+
+## Water Method
+
+1. Use a wok with a **curved bottom** or a pan where the **flat bottom area is less than 1/3** of the total surface area.
+2. Add 8g of rock sugar, white granulated sugar, or fine white sugar to the pan. Rock sugar is preferred. If you desire a sweeter caramel color, you can add approximately 2g more.
+3. Add 50ml of 70°C hot water to the pan.
+4. Place the pan on the stove.
+5. If using a gas stove, adjust the flame from high to low until it is at the minimum setting, ensuring the flame does not extend beyond the surface area of the water. If using an induction cooktop, set it to the lowest power and be ready to turn off the power at any time.
+6. Continuously stir the sugar-water mixture with a spatula. If using rock sugar, you can gently crush it with the back or edge of the spatula to accelerate melting. If the sugar begins to change color before fully melting, add more hot water to reach a total of 50ml.
+7. Once the sugar has completely melted, the sugar-water mixture will become viscous and transparent with a whitish tint, resembling the color of mica. Continue stirring.
+8. Continue stirring the sugar-water mixture. The color will gradually turn white.
+9. Continue stirring. The mixture will begin to take on a light brown hue.
+10. Continue stirring. The brown color becomes distinct.
+11. Continue stirring. The mixture turns brown and develops dense bubbles.
+12. Continue stirring. The mixture remains brown with dense bubbles, and larger bubbles begin to appear within the dense foam.
+13. Add 150ml of 70°C hot water to the pan. The liquid in the pan will appear dark reddish-brown, transparent and clear, with a faint caramel aroma.
+14. Pour into a bowl to obtain 200ml of caramel color.
+
+> [!Note]
+> Supplement for Step 13:  
+> It is not recommended to use cold water instead of 70°C hot water, as low temperatures can cause the sugar to solidify and stick to the pan.
+
+## Oil Method (Recommended)
+
+1. Same as the Water Method.
+2. Same as the Water Method.
+3. Add 10ml of room-temperature cooking oil to the pan.
+4. Same as the Water Method, but refer to the sugar-oil mixture instead of the sugar-water mixture. Add 190ml of hot water at the end; the rest of the steps are omitted.
+
+## Appendix: Syrup States and Their Uses
+
+| State | Preparation Method | Use (Example) |
+|:--:|:--:|:--:|
+| Unmelted Syrup | Water (or Oil) Method Step 8 | Candied hawthorn |
+| Fully Melted Syrup | Water (or Oil) Method Step 9 | Tanghulu (candied fruit skewers) |
+| Caramel | Water (or Oil) Method Step 11, then naturally cooled | Caramel |
+| Caramel Color | Water (or Oil) Method Step 13 | Caramel Color |
+
+* When cooking dishes that use caramel color, such as braised pork belly (which has a small unit volume), you can add the ingredients directly before Step 13 and stir-fry quickly until no liquid pools at the bottom of the pan. Then add water. This method allows for faster coloring.
+
+## Additional Content
+
+If you encounter any issues or have suggestions for process improvements while following the workflow outlined in this guide, please submit an Issue or Pull request.

en/tips/advanced/辅料技巧.md

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+# Auxiliary Ingredient Techniques
+
+* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices (star anise/Sichuan peppercorns/ma花椒), and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
+* Ginger has the highest water content, meaning it requires more time to sauté and release its juices.
+* If you are using scallion segments (it is best to lightly crush them with the flat side of a cleaver), I recommend adding the scallion segments first, followed by minced garlic. If you are using chopped scallions, you can add both ingredients to the pan simultaneously. Note: The juices in scallion segments are harder to extract during sautéing.
+* If you are stir-frying, I recommend adding the dry spices before the ginger. This infuses the oil with flavor, resulting in a more aromatic dish. The reason this isn't done for braised or stewed dishes is that you may need to stir-fry many auxiliary ingredients for a longer time, which could cause the dry spices to turn black and bitter.
+* Dried chili peppers are added last because they easily turn black due to the pan's temperature. They only need to be stir-fried for a few seconds.
+* Note: Regardless of the cuisine you are preparing, sautéing these auxiliary ingredients over low heat until golden will enhance the overall aroma of the dish, a depth of flavor that seasonings alone cannot provide.
+
+## Timing and Control of Salt Addition
+
+* For quick stir-fries, add salt first. Salt amount = Total weight of ingredients x 0.9%;
+* For meat dishes, add salt when the meat is about 80% cooked. Salt amount = (Total weight of ingredients + 30mL of liquid) x (1% to 1.2%);
+* For soup dishes, add salt at the very end. Salt amount = Initial volume of water x 0.8%.
+* It is not recommended to exceed 5g of total salt intake per day. Reference [WHO](https://www.who.int/zh/news-room/fact-sheets/detail/salt-reduction)

en/tips/advanced/高级专业术语.md

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+# Professional Cooking Terminology
+
+Cooking is much like learning to program: you must first master the professional terminology, just as one learns foundational syntax. Only through the combination of these terms can you successfully complete a dish.
+
+【Stir-frying (chǎo)】Historically written as "煼(chǎo)," this is one of the most fundamental cooking methods. It involves cutting food into small pieces, placing them in a wok with hot oil, and rapidly stirring them until cooked, then adding seasonings.
+
+【Qiang (qiàng)】A cooking method where food, after being blanched in boiling water or hot oil, is tossed in a wok with dried chili peppers and Sichuan peppercorn oil to mix and flavor it.
+
+【Steaming/Cooking (chuī)】A method of cooking food using steaming, boiling, etc. This term is commonly found in Chaozhou cuisine.
+
+【Boiling (zhǔ)】One of the simplest cooking methods; it involves cooking food in a wok with an appropriate amount of boiling water or broth and seasonings.
+
+【Pan-frying (jiān)】Heating a wok, adding a small amount of oil, laying the food flat against the bottom of the wok, and using slow heat and hot oil to cook the surface until golden brown and fully cooked.
+
+【Flash-frying (bào)】A method that uses a hot wok and hot oil, adding a prepared sauce or broth to quickly cook small pieces of food while infusing them with aroma.
+
+【Deep-frying (zhá)】Historically written as "煠(zhá)," this is one of the most common cooking methods. It refers to immersing food in a large amount of hot oil until it is cooked and crispy.
+
+【Xiá (xiá)】Historically written as "煠." A processing method that uses a large amount of boiling water to soften and cook tougher meats over a fire.
+
+【Rolling/Blanching (gǔn)】A processing method that uses the agitation of a large amount of boiling water to bring out the flavor of the food.
+
+【Cuān (cuān)】A Northern Chinese cooking term, historically "川." It is similar to the Cantonese "lù." It involves cooking food formed into balls or slices in boiling water, removing it, placing it in a bowl, and then pouring boiling broth over it.
+
+【Blanching (zhuó)】Written as "焯(chāo)" in Northern China. It refers to cutting food into thin slices, quickly cooking them in boiling water, and then dipping them in sauce before eating.
+
+【Dá (dá)】A processing method where vegetables are boiled slowly in boiling water with alkali water (lye) or oil until tender, keeping the finished product soft and vibrant green.
+
+【Shuàn (shuàn)】A Northern Chinese cooking term; it refers to cooking thinly sliced food in a spicy broth and then dipping it in sauce before eating.
+
+【Kuò (kuò)】Historically written as "爩(yù)." It refers to placing food directly into a wok or clay pot, adding a large amount of aromatics such as ginger and scallions, covering it, and using the abundant aromatics to impart fragrance and cook the food.
+
+【Baking/Roasting (jú)】A cooking method that uses hot coarse salt or similar materials to cook food wrapped in foil or special paper under sealed conditions.
+
+【Simmering (mèn)】A Northern Chinese cooking method; it involves placing tougher food in a wok, adding an appropriate amount of broth, covering it, and using low heat to soften and cook it thoroughly.
+
+【Simmer (wén)】Similar to the northern cooking method of "braising," hence the saying "Southern simmering, Northern braising"; refers to the cooking method where tough-textured ingredients are placed in a wok (pot) with an appropriate amount of broth, and gently cooked over low heat until tender and fully cooked.
+
+【Stew (huì)】A cooking method where various meats and vegetables are simmered together in an appropriate amount of broth.
+
+【Steam (zhēng)】A cooking method that uses the heat of water vapor to cook food.
+
+【Stew/Double-boil (dùn)】Ingredients are added to clear water or broth, placed in a lidded container, covered, and then cooked using the heat of water vapor to produce broth. In northern cuisine, it refers to a cooking method that uses a large amount of broth and low heat to soften and fully cook the food.
+
+【Upside-down Steaming (kòu)】A cooking method where ingredients are seasoned and pre-processed, neatly arranged in a steaming bowl, steamed over water, then inverted onto a plate, and finally drizzled with a glossy sauce thickened with the original cooking liquid.
+
+【Clay Pot Cook (bāo)】A cooking method where ingredients are placed in a large amount of clear water, cooked slowly over low heat on a stove, and produces broth.
+
+【Reduce/Concentrate (áo)】A processing method that uses low heat over a long period to infuse the umami flavor of meat into the broth and concentrate the broth.
+
+【Braise in Sauce (kào)】A processing or cooking method that uses rich ingredients and fresh broth, employing low heat and a long duration to impart umami flavor into another bland main ingredient.
+
+【Simmer/Bury in Ashes (wēi)】In ancient times, it referred to the method of burying food in charcoal ashes to cook. Today, it refers to the processing method that uses ginger, scallions, and broth to flavor the food and remove its inherent off-flavors. In northern cuisine, it also refers to a cooking method where food and broth are placed in a sealed clay jar and cooked over low heat.
+
+【Warm/Cozy (wù)】A substitute for the ancient meaning of "simmer," referring to the method where food is marinated, wrapped in lotus leaves or similar materials, then sealed with wet mud or dough, and placed in charcoal fire to cook.
+
+【Bake/Roast (hōng)】A cooking method where dim sum or food, after seasoning or processing, is placed in an oven to cook.
+
+【Dry-Fry (biān)】Same as "bì," historically miswritten as "biān" or "huǒ biàn," similar to "rǎn"; refers to the processing method where food is placed in a hot wok and constantly stir-fried to slightly dry out the moisture and remove off-flavors; or a cooking method where the umami flavor is concentrated through this process before eating.
+
+【Slippery Stir-Fry (liū)】A northern cooking term, similar to the Cantonese "thickening with starch," referring to the cooking method where a sweet and sour sauce is thickened with starch to make deep-fried food smooth and tender.
+
+【Thick Soup (gēng)】One of the ancient cooking methods, referring to the cooking method where diced food is boiled in boiling broth, then wet starch is added to thicken the broth into a paste-like consistency.
+
+【Drizzle/Pour (zǎn)】Formerly written as "jiàn" or "zàn," divided into "drizzling oil" or "drizzling wine"; the former refers to the technique of splashing hot boiling oil over steamed food to remove fishy odors and increase smoothness; the latter refers to the technique of splashing Shaoxing wine into food being cooked to enhance the "wok hei" (breath of the wok) flavor.
+
+【Blanch/Scald (tàng)】Refers to the processing method of tightening the surface of meat with boiling water. In the north, it commonly refers to the cooking method of fully cooking sliced or cut ingredients in boiling broth or spicy broth.
+
+[Shāo (Braising)] In ancient times, this referred to "Zhì (roasting over fire)." In Cantonese cuisine, it denotes a cooking method where food is cooked over charcoal or open flames. In Northern Chinese cuisine, it now refers to a method where food is slow-cooked in a sauce until the liquid is slightly reduced and the food is fully cooked.
+
+[Kǎo (Roasting)] Northern Chinese cuisine uses this term to replace the old meaning of "Shāo," hence the saying "South braises, North roasts." It refers to a cooking method where food is cooked over an open flame.
+
+[Lǔ (Brining/Poaching in Brine)] A cooking method where food is cooked or flavored by using a brine made from light soy sauce and a blend of spices and medicinal herbs.
+
+[Jiàng (Sauce-cooking)] A cooking method where food is flavored or cooked using a large amount of thick sauce or light soy sauce.
+
+[Jìn (Poaching/Steeping)] A cooking method where food is cooked within a certain period using the heat of abundant boiling water or broth, controlled to a "chrysanthemum heart" level of tenderness. This is similar to the Northern Chinese "Tǔn (blanching)," where ingredients are briefly scalded and then served in a separate bowl of soup.
+
+[Fēng (Air-drying)] A processing method where marinated food is hung in a well-ventilated area year-round to naturally air-dry or dry in the wind.
+
+[Là (Cured/Dried in Winter)] A processing method where marinated food is hung in a well-ventilated area around the twelfth lunar month to naturally air-dry or dry in the wind.
+
+[Yān (Tea-smoking)] A cooking method where tea or spices/herbs are ignited in a sealed environment to impart a fragrant smoky aroma to the food.
+
+[Xūn (Smoking)] Traditionally written as "熏," it is divided into "dry smoking" and "wet smoking." "Dry smoking" is similar to "Yān"; "wet smoking" involves imparting fragrance to food using fresh flowers, Shaoxing wine, or other ingredients.
+
+[Zāo (Fermented Rice Wine Flavoring)] A cooking method where food is flavored or cooked by placing it in fermented rice wine lees.
+
+[Zuì (Drunk/Alcohol-Infused)] A cooking method where food is flavored or cooked using a large amount of distilled spirits (Baijiu).
+
+[Zèng (Clay Pot Steaming)] The ancient term for "Zhēng (steaming)." It refers to a method where chopped and seasoned food is placed in a clay pot and cooked using strong steam.
+
+[Dòng (Aspic/Jelly)] Also known as "Crystal," this refers to a method where cooked-down food is mixed with agar or pork skin, boiled into a soup, and then refrigerated until it solidifies into a jelly for consumption.
+
+[Fei Shui (Blanching)] A processing method where food is briefly dipped in boiling water until semi-cooked and quickly removed, providing a good foundation for subsequent cooking.
+
+[Bing Jin (Ice-Poaching)] A processing and cooking method where food is cut into shreds and quickly immersed in ice water to achieve a crisp texture. This method originates from Japan.
+
+[Bo Si (Candied Threads/Sugar-Coating)] A cooking method where food, after being coated in batter and deep-fried, is tossed in melted sugar syrup until it can be pulled into fine threads when lifted.
+
+[ Gua Shuang (Frost-Coating)] A cooking method where food, after deep-frying, is tossed in melted sugar syrup until the sugar crystallizes on the surface, or sugar powder is sprinkled directly over it.
+
+[Jiao Yan (Pepper Salt)] A cooking method where food, after being deep-fried until cooked and dry, is stir-fried and mixed with a pre-prepared "Pepper Salt" mixture of chili flakes and fine salt.
+
+[You Pao (Quick-Frying in Oil)] A cooking method that uses a large amount of hot oil to quickly cook the food.
+
+[Zou You (Oil-Blanching/Flash-Frying)] Also known as "Tuo You," "Zou You," or "Pao You." It refers to a processing method where prepared ingredients are quickly dragged through boiling oil to provide a foundation for subsequent cooking.
+
+[Flame Cooking] A cooking method where fresh, lively seafood is placed in a glass vessel and cooked using the heat generated by ignited high-proof baijiu (Chinese liquor).
+
+[Jee Jee] A cooking method where food, ginger, scallions, and other ingredients are placed in a clay pot (casserole) heated to an extremely high temperature, causing the food to emit a "jee jee" sizzling sound and release aroma.
+
+[Kabob/Grilled Skewers] A cooking method where sliced meat is marinated, skewered on bamboo sticks, and "poached" in hot oil; or, after slicing, the meat is skewered on iron rods, grilled over charcoal until cooked, and then sprinkled with cumin and other seasonings.
+
+[Iron Plate] Originally a Western cooking method; it refers to cooking food that has been deep-fried ("walked through oil"), along with aromatic ingredients primarily consisting of onions and sauces, in an iron plate heated to an extremely high temperature to cook the food and enhance its aroma.
+
+[Steamboat/Stone Cooking] Also known as "stone cooking"; food is coated in oil and then thrown onto heated stones (often Yuhua stones), followed by the addition of prepared sauces or soups. The food is cooked or has its aroma released using the steam.
+
+[Pan-Fried and Sealed] Also known as "pan-fried and braised" in Northern China; generally suitable for fish. It involves marinating fish with seasonings, slowly pan-frying them thoroughly in hot oil over low heat, and then sealing them with aromatic ingredients and starch thickener to ensure the flavors penetrate.
+
+[Pan-Fried Attachment] Belongs to the "half-frying" method. It involves coating marinated meat with a "pan-fried attachment batter," sticking it onto fatty meat, and using "high heat with low oil" to make one side of the meat crispy while the other remains soft and smooth.
+
+[Ta Ta] A cooking method where marinated food is coated with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the food, followed by adding well-seasoned fresh broth and simmering until thoroughly cooked.
+
+[Soft Pan-Frying] Belongs to the "half-frying" method. It involves coating marinated meat with an "egg and flour batter," using a technique of pan-frying first and then deep-frying to cook the meat, and then slicing it and pouring sauce over it.
+
+[Egg Pan-Frying] Meat is pre-cooked using the "blanching" or "oil-poaching" method, then mixed well in a seasoned egg batter, and finally pan-fried over low heat until the bottom of the meat and egg mixture turns golden yellow.
+
+[Cutlet] A transliteration of the English word CUTLET; a cooking method where food is coated in egg batter, covered with breadcrumbs, and then deep-fried in hot oil. This technique originates from Western cuisine.
+
+[Crispy Deep-Frying] After marinating food with seasonings, it is first coated with a wet starch batter, then dusted with dry cornstarch, deep-fried in hot oil until cooked, and finally tossed in sauce.
+
+[Hot Pot] Also known as "Shuan Guo" (rinsing pot), or "Da Bian Lu" in Guangdong. It involves slicing fresh meat into thin pieces, or forming meatballs, balls, or fillings, along with vegetables, and bringing them to the table for diners to cook themselves in boiling water or broth.
+
+[Steamer Pot] A cooking method where marinated meat, along with medicinal herbs, is placed in a specialized "steam pot" with boiling seasoned broth and simmered slowly for consumption.
+
+[Cold Toss/Salad] A cooking method where cooked food or fruits and vegetables are cut and then mixed with seasonings.
+
+[Raw Fish Sashimi] A cooking method where fresh, lively aquatic products are bled, sliced into thin pieces, mixed with shredded ginger, scallions, crackers, lemon zest, etc., and eaten with dipping soy sauce.
+
+[Sashimi] Originally a Japanese culinary technique referring to eating raw slices of meat, it was adopted by Chinese cuisine to describe a cooking method where fresh aquatic or seafood is scaled, cleaned of blood, thinly sliced, drizzled with lemon juice, and dipped in Japanese wasabi for consumption.
+
+[Bamboo Tube] Historically called "zeng," this refers to a cooking method where food is cooked in a bamboo tube container using techniques such as roasting, burning, steaming, or stewing.
+
+[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply渗透ed sweetness and glazed finish.
+
+[Blanching (Chao)] Also known as "Chu Shui," this is a preliminary cooking process where ingredients are placed in boiling or cold water.
+
+[Deep-Frying/Passing through Oil] A method of preliminary cooking using oil as the heat transfer medium. Small ingredients passed through warm oil are called "Hua You" (sliding through oil); large ingredients passed through hot oil are called "Zou You" (walking through oil).
+
+[Batter Coating] The process of evenly coating ingredients with a batter mixture before cooking.
+
+[Velveting] The process of mixing ingredients with starch, egg, salt, etc., to form a thin coating on the surface of the ingredients.
+
+[Developing Texture] A processing method where animal-based ingredients (minced or pureed) are mixed with salt, water, starch, and other seasonings, then stirred repeatedly until they become shiny, tender, and neither sink nor disperse in water.
+
+[Thickening with Starch (Gou Qian)] The process of adding a starch-water solution to the pan during cooking to thicken the sauce. Also known as "Zhe Ni," "Zhe Qian," or "Long Qian."
+
+[Warm Oil] Commonly known as 30-40% heat, with a temperature generally between 70°C and 100°C.
+
+[Hot Oil] Commonly known as 50-60% heat, with a temperature generally between 110°C and 170°C.
+
+[Boiling Oil] Commonly known as 70-80% heat, with a temperature generally between 180°C and 220°C.
+
+[Polishing the Pan] Heating the pan, adding a small amount of oil to coat the entire surface, and then pouring out the oil.
+
+[Sautéing Aromatics (Qiang Guo)] Also known as "Zha Guo," this involves frying minced ginger, scallions, chili, or other aromatic seasonings in hot base oil until fragrant, then promptly adding the main ingredients.
+
+[Stock] Also known as "Qing Tang," "Shang Tang," or "Ding Tang," this refers to a clear broth made by simmering pork bones, chicken bones, duck frames, or minced meat, then clarified using an unseasoned chicken or meat puree to achieve a water-clear appearance and rich, fresh flavor.
+
+[Milk Soup] Also known as "White Soup," this is a milky-white broth made by simmering ingredients in water.

en/tips/learn/去腥.md

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+# Removing Gamey Odor
+
+Removing gamey odor is a step in the cooking process.
+
+It refers to the removal of gamey or fishy odors from foods such as meat and seafood through various methods, including but not limited to adding seasonings and blanching.
+
+**Gamey or fishy odors are part of the flavor profile of certain foods; excessive removal may cause the food to lose its flavor.**
+
+There are various methods for removing gamey odors, and they should be chosen flexibly during the cooking process.
+
+## Methods
+
+### Adding Seasonings
+
+Adding seasonings to ingredients is the simplest method for removing gamey odors. For example, for most dishes using egg mixture (such as [Steamed Egg Custard](../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md) and [Tomato and Egg Stir-fry](../../dishes/vegetable_dish/西红柿炒鸡蛋.md)), you can add salt, cooking wine, or vinegar to the egg mixture to reduce the odor.
+
+When cooking certain meats, you can add spices such as Sichuan peppercorns, star anise, bay leaves, cinnamon, fennel seeds, and chili peppers to the broth to remove the odor.
+
+Commercially prepared spicy hot pot base has an extremely rich aroma. Adding an appropriate amount of it during cooking is sufficient to cover the gamey odor of most meats.
+
+### Dipping Sauces
+
+Some foods still have a strong gamey odor after cooking. You can prepare dipping sauces to mask the odor while eating.
+
+Common ingredients for dipping sauces include: vinegar, soy sauce, sesame oil, broad bean paste, sweet bean paste, sesame paste, peanut paste, fermented bean curd, salt, garlic, and ginger.
+
+Combinations of dipping sauces vary by personal preference, so examples are not provided here.
+
+### Sautéing Aromatics
+
+During stir-frying, you can use aromatics such as scallions, ginger, garlic, and dried chili peppers to sauté the pan. The aromatic compounds in these ingredients volatilize under high heat, which can help mask the gamey odor and enhance the flavor of the dish.
+
+### Blanching in Cold Water
+
+Some animal-based ingredients retain blood, such as chicken, pork trotters, and pork ribs. If the residual blood is not removed, it can impart a gamey odor to the finished dish.
+
+When starting with cold water, the residual blood disperses into the water. As the temperature rises, the proteins in the blood coagulate, causing the dispersed blood to form scum that floats to the surface. At this point, you can simply skim off the scum with a spoon to complete the odor removal. The remaining clear broth can be used as a base for simmering other dishes.
+
+### Precautions
+
+- When blanching, it is common to add seasonings such as Sichuan peppercorns, star anise, cooking wine, and scallions to the pot to further enhance the odor-removing effect.
+- Star anise has a strong aroma and should be added in moderation.
+- Sichuan peppercorns and Zanthoxylum armatum (Sichuan pepper) are small in volume but often added in large quantities. They may remain in the pot or even in the finished dish. You can wrap them in a cheesecloth bag or use a food-grade stainless steel spice container to make it easier to remove them before serving.

en/tips/learn/学习凉拌.md

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+# Cold Tossed Salad
+
+## What is Cold Tossed Salad?
+
+Cold tossed salad is a dish preparation method where main ingredients are mixed with auxiliary ingredients by tossing or stirring.
+
+### Forms of Cold Tossed Salad
+
+Cold tossed salad can be prepared with ingredients and seasonings spatially mixed together.
+Cold tossed salad can also be prepared with ingredients and seasonings spatially separated; in this case, the seasonings are referred to as dipping sauce.
+
+### Why Prepare Cold Tossed Salad?
+
+* Some cold tossed dishes do not require heat sources.
+* Some cold tossed preparations reduce the need for washing pots (no washing or just rinsing is sufficient).
+* Cold tossing helps preserve the texture and state of ingredients, particularly noticeable with vegetables and raw meats.
+
+### Purpose of Cold Tossed Salad
+
+* The purpose of cold tossed salad is to add flavor to bland or flavorless ingredients, such as chicken wings.
+
+### Ingredients for Cold Tossed Salad
+
+Includes but is not limited to:
+
+* Main ingredients
+* Auxiliary ingredients
+* Marinades
+* Seasonings
+
+### Precautions
+
+* Food safety should be prioritized when preparing cold tossed dishes. Do not prepare cold tossed dishes with ingredients if their safety is uncertain. If an ingredient is confirmed to be unsafe, do not use it for cold tossing.
+* To maximize surface area contact for better flavor absorption, it is recommended to slice, chop, crush, or mince the ingredients.
+* Cold tossed dishes place certain demands on the digestive system. Only consume them if you are confident they will not cause gastrointestinal distress.
+* This document was written during the COVID-19 pandemic. For peace of mind, it is recommended to heat all ingredients above 100°C for at least 15 seconds. To ensure safety, it is advisable to avoid cold tossed dishes altogether.
+
+## Utensils
+
+Any container can be used, ranging from ceramic jars to food-grade plastic bags.
+
+### Precautions
+
+* To prevent ingredients from splashing out during mixing, it is advisable to use a rigid container with a volume at least twice that of the ingredients.
+* To ensure food safety, transfer ingredients from plastic bags or plastic bowls to ceramic or metal containers as soon as possible after marinating.
+* To ensure food safety, handle raw ingredients and auxiliary ingredients on a clean cutting board.
+
+## Procedure
+
+### Processing Leafy Vegetable Main Ingredients (Optional) (Select one or more options)
+
+Examples: Cabbage, lettuce, napa cabbage heart, onion, etc.
+
+* Tear the ingredients into 4cm x 4cm pieces.
+* Cut the ingredients into 0.5cm long strips.
+* Trim unused parts and use the leaves whole.
+* Blanch the processed ingredients.
+
+#### Precautions
+
+For some ingredients, peeling is not necessary. You can simply make a cut along the axis and then slice perpendicularly across the axis. If you are confident in your knife skills, you can slice directly perpendicular to the axis.
+
+### Processing Cubic/Chunky Vegetable Main Ingredients (Optional) (Select one or more options)
+
+Examples: Potato, water chestnut, cucumber, etc.
+
+* Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section.
+* Cut the ingredients into 4cm x 4cm slices with a thickness of less than 0.5cm.
+* Crush the ingredients using the flat side of a knife or by pressing them (especially suitable for cucumbers).
+* Use the ingredients as is (especially suitable for ingredients that are already small chunks).
+* Blanch the processed ingredients.
+
+#### Precautions
+
+When crushing ingredients, splashing may occur. It is recommended to wrap them in a food-grade plastic bag before crushing.
+
+### Processing of Chunky Fungi-based Staples (Optional Process) (Select one or more options)
+
+Use cases: Various mushrooms, wood ear mushrooms, etc.
+
+* Soak the ingredients until rehydrated
+* Cut the ingredients into strips with a 0.5cm x 0.5cm cross-section
+* Slice the ingredients into 4cm x 4cm pieces with a thickness of less than 0.5cm
+* Use the ingredients directly (suitable for ingredients that are already small pieces)
+* Blanch the processed ingredients
+
+#### Precautions
+
+Ensure the safety of all fungi strictly. One lie on the board and it's all over.
+
+### Processing of Chunky Meat-based Staples (Optional Process) (Select one or more options)
+
+Use cases: Fish, jellyfish heads, cooked pork, cooked poultry, etc.
+
+* Cook the ingredients by steaming, boiling, roasting, or frying
+* Soak the ingredients in cold water for a short time (suitable for seafood)
+* Shred the ingredients into meat strips
+* Slice the ingredients into thin slices (suitable for cooked pork)
+* Cut the ingredients into strips with a 0.8cm x 0.8cm cross-section
+* Tear or chop the ingredients into large chunks by part (suitable for whole cooked poultry)
+
+#### Precautions
+
+* Pork and poultry must be fully cooked with no exceptions; they must be completely cooked and show no signs of blood or raw juices.
+* Some beef, fish, and seafood can be consumed raw after confirming safety.
+
+### "I reckon this works too" Ingredient Processing (Avoid selecting this process if possible) (Required selection)
+
+Use cases: Noodles, rice, fruits, tender leaves, etc.
+
+* Confirm the safety of the ingredients
+* Process the ingredients into an edible state
+* Process the ingredients into a mixable state
+
+#### Precautions
+
+* Confirm the safety of the ingredients. You can crush a small amount of the ingredient, apply it to your upper arm for 30 minutes to test for allergic reactions, and discard it if any abnormalities occur.
+* Most leaves and grasses contain components that cause discomfort, even after cooking. Please confirm safety.
+* Most grains are difficult to digest before cooking and may negatively affect the stomach and intestines.
+
+### Side Ingredient Processing (Optional Process) (Select one or more options)
+
+Use cases: Bird's eye chili, garlic cloves, ginger, dried chili, etc.
+
+* Remove the stem of the bird's eye chili, wash it, cut off the 0.5cm stem end, then mince or cut into segments
+* Crush the garlic cloves, peel them, cut off the 0.5cm stem end, then mince or cut into segments
+* Peel the ginger, then mince, julienne, or slice it
+* Crush the dried chili
+* Place the prepared ingredients into a small bowl or a container to be used for mixing
+* Add various powders, seasonings, or marinades to the container and mix well
+
+#### Precautions
+
+* The types, processing, and methods of side ingredients are extremely broad. Do not limit your thinking, but verify carefully, use moderate amounts, and always prioritize safety.
+
+### Mixing Ingredients (Optional Process) (Select one or more options)
+
+* Squeeze out excess moisture from high-water-content meat ingredients and drain
+* Place high-water-content vegetable ingredients in a container, add approximately 200g of ingredients to 5g of salt, mix well, let stand for 5 minutes, and then drain
+* Add the main ingredients and seasonings to the mixing container
+* Wash chopsticks, spoons, or hands, then mix the ingredients
+* Seal the container and shake thoroughly to combine
+* Tilt the container at an angle that prevents spillage and rotate it around its axis
+
+#### Precautions
+
+* High-water-content ingredients may release too much moisture upon mixing, diluting the seasoning
+* If the mixture appears too dry or unevenly mixed, add boiled water in small increments; if unsure, 15mL at a time is recommended
+* Some ingredients with high water absorption rates are not recommended for mixing, as this may result in an overly strong flavor after marination
+
+### Serving (This step is mandatory)
+
+* Consume the mixed ingredients directly
+* Dip unmixed main ingredients into the sauce before consuming
+* Combine the ingredients and sauce with a staple food before consuming

en/tips/learn/学习炒与煎.md

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+
+# Stir-frying/Frying
+
+## Equipment
+
+You can use standard metal (iron/stainless steel/aluminum) or non-stick woks or frying pans.
+
+The use of aluminum containers is not recommended; see the Food Safety section for details.
+
+### Precautions
+
+* Method to prevent sticking when using standard pans:
+
+#### The Scrambled Egg Method
+
+* Before stir-frying any dish, scramble an egg first. Do not wash the pan afterward; the next dish you cook will not stick.
+
+#### The Hot Pan, Cold Oil Method
+
+* Remember: it must be a hot pan with cold oil. First, heat the pan.
+  * Place the clean, empty pan on the heat source and dry-heating it until it is evenly heated and hot.
+  * Add cold oil and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly).
+  * When you see vapor rising from the pan, the oil has reached the correct temperature.
+  * Pour out the oil. Do not wash the pan after pouring it out.
+  * You can repeat the above steps 2-3 times for better non-stick results.
+  * Note: If using a gas stove, flames may flare up. Exercise caution.
+
+#### The Hot Pan, Double Oil Method
+
+* First, heat the pan.
+  * Place the clean, empty pan on the heat source and dry-heat it until it is evenly heated and hot.
+  * Add a "small amount of cold oil" and swirl the pan to coat the entire surface (swirling back and forth helps distribute heat evenly).
+  * When you see vapor rising from the pan, the oil has reached the correct temperature.
+  * Add more cold oil, then begin stir-frying.
+  * Note: If using a gas stove, flames may flare up. Exercise caution.
+
+Supplement:
+
+* The goal is to coat the bottom of the pan with oil. This method works for all household pans available on the market. Once coated, they effectively become non-stick.
+* Food will not stick when stir-frying or pan-frying in a non-stick pan. The non-stick function comes from the coating on the inner walls. **Metal spatulas will scratch the coating. Use wooden or silicone spatulas when using non-stick pans to avoid damaging the coating.**
+
+### Procedure
+
+Turn on the heat — Place the pan flat on the heat source to heat it — Pour oil into the pan and heat it — Add ingredients and stir-fry — Remember to add seasonings before removing from the pan.
+
+### Precautions
+
+* To check if the pan/oil is hot, hold your hand flat above the pan to feel the heat. Only add ingredients once the oil is hot.
+* Before pouring oil into the pan, ensure there is no residual water inside the pan. **Water causes hot oil to splatter, creating a hazard.**
+* Following the previous point, ingredients should be drained of water before being placed in the hot oil (egg batter is fine). Similarly, do not put frozen ingredients into hot oil, as melting ice can cause dangerous splattering.
+* **If the oil catches fire, never pour water to extinguish it.** This will spread the fire. When the fire first starts, quickly turn off the heat and cover the pan with a lid.

en/tips/learn/学习焯水.md

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+# Blanching
+
+Blanching is a cooking step, pronounced chāo shuǐ.
+
+Blanching refers to placing pre-processed ingredients in a pot of boiling water and heating them until half-cooked or fully cooked, then removing them for further cooking or seasoning.
+
+Blanching is an indispensable step in cooking, especially for cold dishes. It plays a crucial role in the color, aroma, and taste of the dish, particularly the color.
+
+Most vegetables and meat ingredients with strong fishy or muttony odors need to be blanched.
+
+## Procedure
+
+### Blanching in Boiling Water
+
+Blanching in boiling water involves heating the water in the pot first, then adding the ingredients. Stir promptly after adding the ingredients, keep the time short, and avoid overcooking.
+
+This method is mostly used for plant-based ingredients, such as celery, spinach, and celtuce. When blanching, pay special attention to the heat and timing; if the time is too long, the color will fade, and the texture will lose its crispness and tenderness. Therefore, remove the ingredients from the pot and let them cool once the water is just simmering.
+
+- Leafy vegetables should be blanched before slicing to prevent excessive loss of nutrients.
+- Use plenty of water and high heat when blanching to ensure the water boils immediately after adding the ingredients; when blanching leafy green vegetables, remove them as soon as the water reaches a rolling boil.
+- Vegetables should be immediately cooled and drained after blanching to prevent them from turning yellow or becoming mushy due to residual heat.
+- Adding a small amount of salad oil, such as peanut oil, corn oil, or soybean oil, during blanching helps maintain the vibrant green color of vegetables.
+
+### Blanching in Cold Water
+
+Blanching in cold water involves adding the ingredients and cold water to the pot simultaneously. The water should cover the ingredients, then bring to a boil. The purpose is to cook the ingredients thoroughly, making them easier to process further.
+
+Potatoes, carrots, and other large-volume ingredients take longer to cook and need more time.
+
+Some animal-based ingredients, such as pork belly, beef tripe, and beef brisket, are also heated in cold water until cooked before further processing. Some animal-based ingredients used for making soup should also be started in cold water to allow nutrients to gradually leach out, enhancing the soup's flavor. If hot water is used, the proteins will coagulate, preventing this.
+
+- The amount of water in the pot should not be excessive; just enough to cover the ingredients is sufficient.
+- During the gradual heating process, stir the ingredients frequently to ensure even heating and achieve the purpose of blanching.
+
+## Additional Precautions
+
+- Blanching may cause some unstable, soluble nutrients in the ingredients to leach out, especially water-soluble vitamins in fresh vegetables, which are more prone to loss.
+- Animal-based ingredients and plant-based ingredients should be blanched separately; ingredients with strong colors and flavors should be blanched separately from those with mild colors and flavors; large chunks should be blanched separately from small chunks to prevent cross-flavoring.
+- The broth after blanching animal-based ingredients can be used as fresh stock after skimming the foam and clarifying.
+
+### Blanching Meat
+
+- Meat ingredients only need to be blanched in boiling water until they change color. Remove them, drain the water, and proceed with the next step of cooking.
+- After blanching meat, wash off the attached blood foam and impurities. Remember to use warm water; otherwise, the meat's thermal expansion and contraction will cause it to absorb the impurities, making it difficult to clean off the blood foam.
+
+### Blanching Green Vegetables
+
+- When washing leafy greens, add some salt to the clean water to help remove any insects from the greens.
+- After blanching, immediately submerge the leafy greens in cold water to preserve their color and texture. If you don't soak them in cold water, the residual heat from the boiling water will make the greens lose their crispness and become mushy.

en/tips/learn/学习煮.md

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+# Boiling
+
+## Process
+
+Pour water into the pot—turn on the heat and place the pot on the burner to warm—add ingredients once the water reaches a rolling boil (vigorous bubbling with large bubbles forming).
+
+### Important Notes
+
+* Covering the pot while heating can speed up the process. **However, this carries the risk of boiling over.** Continuous heating may cause the turbulent fluid to overflow the pot, which is known as boiling over.
+* **If the pot is about to boil over, immediately reduce the heat to low and remove the lid.**
+* To heat faster while avoiding overflow, you can leave the lid partially open to allow steam to escape, or reduce the heat to low later in the process and monitor the pot closely.
+* Depending on the recipe, ingredients can also be placed in cold water. However, this will take longer to reach a boil.

en/tips/learn/学习腌.md

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+# Marinating (Meat)
+
+## Note
+
+The marination described here refers to the preparation step for ingredients before cooking, not the production of finished products such as cured meat or pickled sausages.
+
+## Marinating
+
+Marinating meat before cooking is a common method to allow the meat to absorb flavors in advance. Generally, the subject of marination is raw meat. Depending on the requirements of the dish, you can determine the size of the cuts yourself.
+
+  For example, with fried chicken nuggets, chicken breast is placed in a bowl for marination after being cut into dice-sized pieces.
+  
+  For example, with roasted whole lamb, lamb legs, half a leg, or a whole leg of lamb do not need to be cut; they can be marinated by coating the surface with a large amount of seasonings.
+
+Depending on the dish, the seasonings and auxiliary ingredients selected for marination can be of any kind. Sometimes, to achieve different flavors, the auxiliary ingredients may also need to be pre-processed.
+
+## Basic Concepts of Marinating
+
+This section introduces the marination process for standard flavors.
+
+- Generally, the larger the amount of meat (e.g., marinating 5 kg of chicken wings at once) or the larger the volume (e.g., a whole leg of lamb), and the heavier the desired flavor, the more seasonings and auxiliary ingredients are needed.
+- Generally, the longer the planned marination time, the less seasonings and auxiliary ingredients are required.
+- During marination, the marinade should be evenly distributed over all surfaces. For sliced or shredded meat, use your hands to mix thoroughly. For a whole leg of lamb, use your hands or a brush to spread the marinade evenly on the surface.
+- Stir-fried or fried meat usually requires pre-marination. Stir-fried meat should maintain a tender texture, and cooking often involves high heat for a short time. Since short cooking times do not allow for deep flavor penetration, pre-marination helps compensate for this lack of flavor.
+
+## Marinating Techniques
+
+- Fine shreds and thin slices: Since the meat texture is delicate, handle it gently. Form your fingers like the claws of a claw machine and lightly mix the marinade. Then gently stir in one direction.
+- Shreds, slices, and chunks: Use the same technique as above, but apply slightly more force.
+- Chicken legs, wings, etc.: First, make a few cuts on the surface of the ingredients. For chicken drumettes and legs, you can poke through-holes with a knife. Then, mix the marinade in a bowl first, and coat the ingredients evenly in the marinade bowl.
+- Leg of lamb, etc.: Generally, poke through-holes in the thicker parts of the meat. After mixing the marinade, spread it evenly over the surface of the ingredients.
+
+## Marinating Containers and Time
+
+- Choose a container that can hold both the ingredients and the marinade, such as bowls, plates, or trays. This is open marination, which generally takes a shorter time, commonly 0.5 to 2 hours. (Roasted) leg of lamb can also be marinated this way, but it requires a longer time.
+- You can choose a sufficiently large food-grade sealed bag for marination. This is sealed marination, which generally takes a long time, such as overnight marination or marinating ribs that are difficult to flavor. Common times range from 4 hours to overnight. In this case, reduce the amount of ingredients slightly to prevent the final dish from being too heavy or salty.
+
+## Commonly Used Marinating Ingredients
+
+- Light soy sauce: Provides a savory, salty base flavor with a distinct soy aroma. Suitable for almost all types of meat.
+- Dark soy sauce: Has a less intense saltiness but is excellent for coloring. Used to enhance color and aroma. Should generally be used sparingly to avoid a strong fermented bean odor. Suitable for almost all red meats (used less frequently) and can be used in larger amounts for items like pork liver.
+- Table salt: Provides saltiness but lacks the savory soy aroma when stir-fried. Suitable for all types of meat.
+- White (granulated) sugar: Adds sweetness (in large quantities) and can enhance the tender texture of meat (in small quantities). Suitable for all poultry and livestock meats, but less commonly used for fish and seafood.
+- Brown sugar: Adds sweetness and the unique texture of brown sugar, with a slightly heavier flavor profile than white sugar. Suitable for almost all meats (typically results in a darker meat color or dish color).
+- Oyster sauce: Enhances savory, salty, and sweet flavors. Generally used for red meats.
+- White vinegar / Rice vinegar: Adds acidity. Used less frequently.
+- Aged vinegar / Fragrant vinegar: Provides acidity while also enhancing the aroma and color of the dish. Fragrant vinegar is particularly suitable for dark-colored fish (especially grilled fish).
+- Cooking wine: Removes fishy/gamey odors and enhances aroma. Suitable for almost all types of meat. However, usage requires caution:
+  - Cooking wine has a strong flavor that can easily overpower the natural aroma of ingredients. For ingredients with mild odors, consider omitting cooking wine. Examples include beef, fish, and chicken.
+  - For chicken, Baijiu (Chinese white liquor) can be used as a substitute.
+  - For beef, ginger and scallion water can be used as a substitute.
+  - For white-fleshed fish, simply cleaning off blood traces and mucous membranes is usually sufficient to remove odors; adding cooking wine is not recommended.
+- Yellow wine (Huangjiu): Removes odors and enhances aroma, with effects superior to cooking wine and a more complex aroma profile. Generally used for white meats (poultry/pork). Can also be used for red meats, but the effect is comparable to cooking wine.
+- Five-spice powder / Thirteen-spice powder: Adds aroma to meats and serves as the simplest compound spice blend. Five-spice powder primarily adds aroma, while Thirteen-spice powder has a distinct, recognizable flavor. When marinating with these spices, control the quantity. Suitable for almost all meats, but less commonly used for fish and seafood.
+- Chili powder: Comes in many varieties. Excluding chili types, it can be categorized by grind fineness into chili powder/powdered chili flakes, chili pieces, etc. Besides adding spiciness to meat, it also adds color to the dish. When marinating with chili, avoid excessive amounts. Suitable for almost all meats requiring a spicy base flavor, but cooking time should be slightly controlled to prevent the chili from becoming bitter or the color from turning too dark.
+- Cumin powder / Fennel powder: Generally used as ground powder for marinades rather than whole seeds, as this allows the meat to absorb flavors more easily. Suitable for almost all red meats and chicken.
+- X Pepper powder: Adds pungent, spicy, aromatic, and biting flavors to meat. Use in moderation to avoid overpowering other flavors.
+  - Black pepper powder: Pungent and spicy. Suitable for almost all red meats.
+  - White pepper powder: Pungent and aromatic. Slightly milder than black pepper, highlighting aroma. Suitable for almost all meats.
+  - Sichuan peppercorn powder: Pungent and numbing/biting. Has a distinctive aroma of Sichuan peppercorns, making it highly recognizable. Suitable for almost all meats.
+- Doubanjiang (Fermented broad bean paste): Adds fermented bean aroma, saltiness, and spiciness to meat. Suitable for almost all red meats.
+- Scallions, ginger, and garlic: Scallions and ginger remove odors, enhance aroma, and eliminate off-flavors; garlic adds pungency and aroma. Scallions can be cut into segments or slices as needed; ginger is generally sliced, and peeling may be required in some scenarios; garlic can be sliced or minced. If you do not want scallions and ginger to appear in the final dish or prefer a lighter flavor, place chunks of scallions and ginger in a bowl with a small amount of water, squeeze out the juice, and use the scallion-ginger water to marinate the meat. Garlic is generally not added directly. Suitable for all types of meat.
+- Seafood sauce, shrimp paste, etc.: Adds umami and saltiness to meat. Seafood sauce tends to be sweeter, while shrimp paste has a heavier, stronger flavor. Suitable for almost all meats, but usage scenarios are limited.
+- Fermented black beans: Adds the aroma of fermented beans and saltiness to meat. Suitable for almost all red meats, but not commonly used.
+- Cornstarch (Shengfen): Refers to starch. Shengfen is a crucial ingredient for velveting (coating meat). The thicker the coating or the smoother/tenderer the desired texture, the more shengfen is required. Suitable for almost all meats. `Shengfen can be used as a simple frying batter (often requiring the addition of flour, etc., as needed); in this case, it is generally not added during the marination stage.`
+  - Cornstarch, potato starch: Have the highest viscosity.
+  - Sweet potato starch: Has slightly lower viscosity.
+- Oil: Adding an appropriate amount of oil during marination creates an oil seal, which locks in moisture and flavor. If marinating in an open container for a long time (e.g., in a bowl), oil sealing significantly prevents the meat from drying out or becoming tough. Suitable for almost all meats. When stir-frying after oil sealing, slightly reduce the base oil; for deep-frying, there is no difference.
+
+## Several Common Marinating Formulas
+
+- Beef: Use a moderate amount of light soy sauce, a small amount of cooking wine, and a small amount of white sugar for marinating. Add salt to taste (for salinity), oyster sauce, and a very small amount of seafood sauce (for Oyster Sauce Beef), or five-spice powder/Thirteen-Spice powder (for Stir-fried Beef with Onions). Use green onions and ginger sparingly.
+- Chicken (including chicken breast and wings): Use a moderate amount of light soy sauce, a relatively small amount of white sugar, and a small amount of cooking wine for marinating. Add salt to taste (for salinity), five-spice powder/Thirteen-Spice powder (for Fried Chicken Nuggets), or a very small amount of dark soy sauce (for Pan-fried Chicken Wings).
+- White Fish: Use a moderate amount of salt and a small amount of cooking wine/Huangjiu (yellow wine) for marinating. Add seafood sauce/seafood soy sauce/steamed fish soy sauce (for Pan-fried Ribbonfish), or green onions and ginger (for Baked Skin-on Fish) to taste.
+- Red Fish: Use a moderate amount of light soy sauce and a small amount of cooking wine for marinating. Add seafood soy sauce/a small amount of steamed fish soy sauce (for Pan-fried Salmon), or brown sugar (for Nordic-style Roasted Salmon) to taste.
+- Pork Liver: Use a moderate amount of light soy sauce and a moderate amount of cooking wine for marinating. Add cornstarch and a moderate amount of dark soy sauce (for Smooth-fried Pork Liver), or a small amount of sugar, etc., to taste.
+
+## Practical Dish Examples
+
+- Stir-fried Beef with Onions: Using 150g of beef for one serving. The beef should be sliced, and the final dish should be tender and smooth, requiring stir-frying.
+  - Light soy sauce: 10ml (approx. 2 tablespoons)
+  - Cooking wine: 5ml (approx. 1 tablespoon)
+  - White sugar: 2.5-10g (approx. 1-4 teaspoons, adjust sweetness to taste)
+  - Cumin powder: 5g (approx. 2 teaspoons)
+  - Cornstarch: 10-15g (approx. 1 small handful)
+  - Oil: 10ml (approx. 2 tablespoons)
+  - (Optional) Thirteen-Spice powder: 1g (approx. 0.5 teaspoons)
+  - (Optional) Black pepper powder: 1g (approx. 0.5 teaspoons)
+
+- Oyster Sauce Beef: Using 150g of beef for one serving. The beef should be sliced, and the final dish should be tender and smooth with a good coating (slurry). The flavor is slightly sweet, and it requires stir-frying.
+  - Light soy sauce: 5ml (approx. 1 tablespoon)
+  - Cooking wine: 5ml (approx. 1 tablespoon)
+  - Oyster sauce: 10-20ml (approx. 2-4 tablespoons, adjust saltiness to taste; oyster sauce is quite salty)
+  - White sugar: 5-15g (approx. 2-6 teaspoons, adjust sweetness to taste)
+  - Cornstarch: 25-35g (approx. 1 large handful)
+  - Oil: 10ml (approx. 2 tablespoons)
+
+- Five-Spice Salt and Crispy Chicken: Using 150g of chicken breast for one serving. The chicken should be cut into dice shapes and requires deep-frying.
+  - Light soy sauce: 10ml (approx. 2 tablespoons)
+  - Cooking wine: 2.5ml (approx. 0.5 tablespoon)
+  - Five-spice powder: 5g (approx. 2 teaspoons) OR Thirteen-Spice powder: 2.5-5g (approx. 1-2 teaspoons)
+  - (Optional) Cumin powder: 1g (approx. 0.5 teaspoons)
+  - (Optional) White pepper powder: 1g (approx. 0.5 teaspoons)
+
+- Honey-Roasted Chicken Wings: Using 250g bone-in chicken mid-wings as a single serving. Make several diagonal cuts on the wings. The dish should be savory and sweet, with a prominent sweet flavor, and requires roasting.
+  - Light soy sauce: 10ml (approx. 2 tbsp)
+  - Cooking wine: 2.5ml (approx. 0.5 tbsp)
+  - White sugar: 5-15g (approx. 2-6 tsp, adjust sweetness to taste)
+  - Honey/syrup: 10-20ml (approx. 2-4 tbsp, adjust sweetness to taste. If using 10g or more white sugar, it is recommended to use only 10ml of honey/syrup)
+  - (Optional) Five-spice powder: 2.5g (approx. 1 tsp. Do not use thirteen-spice powder)
+
+- Roasted Salmon: Using 200g boneless salmon fillet as a single serving. Do not cut or score the fish; bake in an oven.
+  - Light soy sauce: 10ml (approx. 2 tbsp)
+  - Cooking wine: 2.5ml (approx. 0.5 tbsp)
+  - Brown sugar: 10-20g (approx. 4-8 tsp, adjust sweetness to taste)
+  - Balsamic vinegar/Zhenjiang black vinegar: 2.5-5ml (approx. 0.5-1 tbsp, adjust acidity to taste)
+  - Ground nutmeg: 2.5g (approx. 1 tsp)
+  - Ground thyme: 1g (approx. 0.5 tsp)
+  - Ground ginger: 1g (approx. 0.5 tsp)
+  - Ground rosemary: 1-2g (approx. 0.5-1 tsp)
+  - (Optional) White pepper powder: 1g (approx. 0.5 tsp)
+  - (Optional) Crushed dried chili peppers: 2.5-10g (approx. 1-4 tsp, adjust spiciness to taste)

en/tips/learn/学习蒸.md

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+# Steaming
+
+## Methods
+
+### Steamer
+
+A steamer features a multi-tiered structure. The bottom layer holds water, and the heat from the steam generated when the water boils is used to cook the food in the upper tiers.
+
+Add an appropriate amount of water to the bottom layer of the steamer — place the food in the upper steaming rack — place the steamer on the heat source.
+
+### Wok
+
+If you do not have a steamer and only have a standard wok (not a frying pan), you can place a trivet at the bottom of the wok and add enough water to achieve a similar steaming effect.
+
+Add sufficient water to the bottom of the wok — place the trivet inside — place the food on the trivet — turn on the heat and cover.
+
+## Precautions
+
+* Since the heat source is steam, the bottom of the food in the lower tier may become soggy. You can place a steaming cloth under the food to prevent this. Alternatively, you can create a simple makeshift rack for the food using chopsticks.
+* You can use smart devices to set a timer to remind you to turn off the heat, preventing the pot from boiling dry due to forgetfulness.
+* During the steaming process, pay attention to the remaining water level in the bottom area, **especially when using a wok**, to avoid dry-boiling and potential safety hazards.
+* (Optional) When steaming food in a wok, you can place a steaming tray on top of the trivet.

en/tips/learn/微波炉.md

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+# Using the Microwave
+
+## What is a Microwave
+
+The microwave was invented in 1945 by [Percy Spencer](https://en.wikipedia.org/wiki/Percy_Spencer).
+
+He came up with the idea and invented it while working as a radar systems engineer when he noticed that the chocolate bar in his pocket began to melt whenever the radar was turned on.
+
+### How It Works
+
+Microwaves are electromagnetic waves with a frequency of 2.45 billion hertz (2.45 GHz) generated by a magnetron. This frequency causes water and oil molecules to vibrate and generate heat.
+
+## Process
+
+Microwaves perform exceptionally well in many cooking tasks.
+
+High power is suitable for:
+
+* [Cooking] Cooking vegetables
+* [Cooking] Softening hard vegetables with high water content (such as potatoes, onions, and artichokes)
+* [Puffing] Popping snacks, such as cream puffs, Indian papadums, and popcorn
+
+Medium power is suitable for:
+
+* [Cooking] Seafood (e.g., [Microwave Black Cod with Green Onion and Ginger](../../dishes/aquatic/微波葱姜黑鳕鱼.md))
+* [Cooking] Softening meat
+* [Dehydrating] Drying fruit and vegetable peels
+* [Dehydrating] Making beef jerky
+* [Frying] Crisping spice plants
+* [Frying] Softening leafy vegetables
+* [Heating] Reheating leftovers
+
+Low power is used for:
+
+* [Thawing] Thawing food
+* [Thawing] Melting butter and chocolate
+
+## Precautions
+
+* Microwaves should not be used to heat water, as this may cause superheating and pose a safety risk to you.
+* Never heat eggs in a microwave unless they are **raw** eggs **without shells** and the yolks have been pierced. Heating causes gases inside the egg to expand, which can lead to an explosion.
+* Regardless of your purpose or curiosity, do not heat whole fruits (such as grapes, blueberries, or cherry tomatoes) in a microwave, as this may cause them to explode.
+* Since the wavelength of microwaves is 12.2 cm, they heat small objects more slowly than large ones. Therefore, if you are heating very small ingredients, it is recommended to group them together for more even heating.
+* Microwaves only penetrate a few centimeters into food, so sometimes the outside may be hot while the inside remains cold. To address this, add a small amount of liquid to the ingredients and place them in a sealed bag, or cover a bowl with plastic wrap to generate sufficient steam, compensating for the microwave's tendency to cook unevenly.
+    * Tip: Be careful of steam when opening the sealed bag.
+* Microwaves only heat objects containing liquid molecules, such as water and oil, so plastic wrap and sealed bags will not be heated by microwaves.
+* Metal reflects microwaves and does not get heated. Avoid using containers with gold trim or metallic patterns, as uneven heating may cause the container to crack. Always use ceramic, glass containers, or microwave-safe baking dishes.

en/tips/learn/空气炸锅.md

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+# Using an Air Fryer
+
+## What is an Air Fryer?
+
+An air fryer is an electronic cooking appliance that uses hot air instead of hot oil to cook food, allowing ingredients to achieve a result similar to deep-frying without coming into contact with oil.
+
+### How It Works
+
+An air fryer generates high-temperature hot air via a heating element located above the cooking chamber. This hot air circulates around the food, rapidly heating the food's natural fats and removing moisture. This process creates a deep-fried effect and gives the food a crispy texture similar to traditionally fried items.
+
+### Benefits
+
+*   Since no cooking oil is required, it **significantly reduces** the intake of high-fat and high-calorie oils.
+*   The high-speed circulation of hot air dehydrates the food, turning the surface golden and crispy while keeping the inside tender and juicy.
+*   It is easy to operate and beginner-friendly.
+
+## Instructions
+
+*   Place the air fryer on a stable, flat, and level heat-resistant surface.
+*   Remove the cooking basket, place the ingredients inside, and slide the basket back into the unit.
+*   Adjust the preset temperature and rotate the dial to set the cooking time.
+*   Once the time is set, the appliance will begin cooking. The cooking is complete when the timer beeps.
+*   Pour all the food from the basket into a bowl or plate. Be sure to remove the basket containing the ingredients from the cooking chamber, as **hot oil or grease may remain at the bottom**.
+
+## Precautions
+
+*   When using an air fryer, ensure the temperature is not set too high (ideally within 120°C, and preferably not exceeding 168°C) and the cooking time is not too long (approximately 10 minutes) to avoid generating excessive harmful compounds such as [Acrylamide](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%8E%AF%E9%85%B0%E8%83%BA).
+*   Reduce cooking starchy foods like potatoes, bread, and fried dough sticks in an air fryer to minimize [Acrylamide](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%8E%AF%E9%85%B0%E8%83%BA) intake. Conversely, air fryers are better suited for foods with higher fat or moisture content, such as meats and vegetables.
+*   During use, do not block the air intake vent at the top or the air exhaust vent at the back. Blocking them with your hands may result in **burns from hot air**.
+*   Temperature differences between different brands of air fryers can reach ±10°C. For the first attempt, it is recommended to reduce the time by 10% and adjust gradually.
+
+## Cooking Tips
+
+### Common Foods
+
+| Food Name    | Temperature (℃)   | Time (Minutes) | Method & Steps                                                               |
+|---------|---------|--------|--------------------------------------------------------------------|
+| **French Fries**  | 200     | 15-20  | 1. No need to thaw frozen fries; spray a light layer of oil on the surface. - 2. Arrange in a single layer in the fryer basket (do not overlap); shake every 5 minutes. - 3. Increase temperature to 210℃ for the last 2 minutes to crisp and brown.    |
+| **Chicken Wings**  | 180     | 18-22  | 1. Score the chicken wings and marinate with light soy sauce, cooking wine, oyster sauce, and minced garlic for 1 hour. - 2. Arrange in a single layer in the basket; brush with honey water on the surface. - 3. Roast for 10 minutes, then flip and continue roasting.       |
+| **Fish**  | 180-190 | 12-15  | 1. Score both sides of the fish; marinate with ginger slices, scallion segments, salt, and cooking wine for 20 minutes. - 2. Brush oil on the fish surface and line with aluminum foil to prevent sticking. - 3. Flip halfway through cooking.          |
+| **Steak**  | 200     | 8-12   | 1. Let the steak come to room temperature; season both sides with salt, black pepper, and olive oil. - 2. Preheat the air fryer for 5 minutes; place the steak inside and roast according to thickness (4-6 minutes per side).        |
+| **Beef Cubes** | 180     | 15-18  | 1. Cut beef into 2cm cubes; marinate with light soy sauce, cornstarch, and black pepper for 30 minutes. - 2. Arrange in a single layer in the basket; flip once after 10 minutes of roasting. - 3. Can add onions and bell peppers to roast together. |
+| **Pork Chops** | 175-185 | 16-20  | 1. Tenderize pork chops with the back of a knife; marinate with light soy sauce, garlic powder, and five-spice powder for 40 minutes. - 2. Spray with oil and line with parchment paper. - 3. Flip halfway through and brush with marinade.          |
+| **Egg Tarts**  | 170-180 | 12-15  | 1. After thawing the tart shells, pour in homemade egg mixture (milk + heavy cream + sugar + egg yolks). - 2. No need to preheat the air fryer; roast until the crust is golden and the center is slightly caramelized.            |
+| **Cake**  | 160     | 25-30  | 1. Line a 6-inch mold with parchment paper and pour in cake batter (fill 70% full). - 2. Roast at low temperature; insert a toothpick, and if it comes out clean, it is done. - 3. Invert to cool to prevent collapsing.            |
+| **Pizza**  | 180-190 | 8-12   | 1. Frozen pizza does not need thawing; you can add extra cheese. - 2. Line with aluminum foil to prevent dripping; roast until cheese has browned spots. - 3. For homemade pizza, pre-roast the crust for 5 minutes before adding toppings.        |
+| **Peanuts** | 160     | 10-12  | 1. Soak raw peanuts for 5 minutes, then drain. - 2. Toss with a light spray of oil and salt. - 3. Arrange in a single layer; shake every 3 minutes.                  |
+
+### Key Operational Points
+
+1. **Preprocessing Essentials**
+    - Thaw meat thoroughly and pat the surface dry (steaks/pork chops are recommended to come to room temperature)
+    - Frozen foods (fries/pizza) can be cooked directly, but increase the frequency of shaking/tossing
+
+2. **Anti-Stick Techniques**
+    - For foods prone to sticking like fish/cakes, use parchment paper or aluminum foil as a liner
+    - Place onion slices/lemon slices on the bottom of the fryer basket to enhance flavor and isolate juices
+
+3. **Coloring Control**
+    - Increase the temperature by 10-20°C in the last 2-3 minutes to make the surface crispier (suitable for fries/wings)
+    - Cover the surface of egg tarts/cakes with aluminum foil to prevent over-browning
+
+4. **Doneness Testing**
+    - Meat: Press with chopsticks; firm indicates well-done, soft and elastic indicates medium-rare
+    - Cake: Insert a toothpick into the center; if no batter sticks, it is done

en/tips/learn/食品安全.md

@@ -0,0 +1,115 @@
+# Food Safety
+
+## Poisoning
+
+The following foods pose a risk of poisoning:
+
+* Unripe green tomatoes
+* Undercooked string beans (kidney beans), cowpeas (long beans), [white kidney beans](https://zh.wikipedia.org/wiki/%E7%99%BD%E5%88%80%E8%B1%86)
+* Sprouted potatoes (yam), sweet potatoes, peanuts
+* Improperly processed or undercooked [daylily](https://zh.m.wikipedia.org/wiki/%E9%BB%84%E8%8A%B1%E8%9C%9C) can lead to [colchicine](https://zh.m.wikipedia.org/wiki/%E7%A7%8B%E6%B0%B4%E4%BB%99%E7%B4%A0) poisoning
+* Raw soy milk
+* Wood ear mushrooms soaked for too long (not just wood ear mushrooms; all fungi soaked for too long pose a poisoning risk)
+* Undercooked animal offal
+* Unidentifiable mushrooms or undercooked mushrooms (There is a proverb: "Red cap, white stem, everyone lies in a coffin after eating." Generally, the more beautiful the mushroom, the more dangerous it is.)
+* …… (Contributions welcome)
+
+Storing and cooking acidic foods in aluminum containers for extended periods also poses a risk of poisoning, such as:
+
+* Sauerkraut
+* Dried bamboo shoots
+* Tomato sauce
+* Lemon juice
+* Braised meat
+* Soy sauce and pickled vegetables
+* …… (Contributions welcome)
+
+## Allergies
+
+The following are common allergenic foods (Note: Allergic reactions are generally lifelong):
+
+Adults:
+
+* Shrimp, crab, shellfish and other seafood (seafood that has spoiled and bred bacteria due to lack of freshness)
+* Peanuts
+* Nuts
+* Fish
+
+Children:
+
+* Peanuts
+* Nuts
+* Eggs
+* Milk (primarily intolerance to A1 protein in milk)
+* Wheat and soybeans
+
+## Salmonella Infection
+
+Salmonella is commonly found in animal-derived foods, including vegetables, which may contain Salmonella due to fecal contamination.
+
+The following foods pose a risk of Salmonella infection:
+
+* Eggs not fully cooked
+* Meat not fully cooked
+* Unpasteurized milk
+
+## Aflatoxin
+
+Aflatoxin is produced by Aspergillus flavus, Aspergillus parasiticus, and other molds in moldy grains such as rice, beans, and peanuts. It is currently the most potent carcinogen known. It begins to decompose only when heated above 280°C, so ordinary cooking methods are unlikely to destroy its structure.
+
+The following foods pose a risk of aflatoxin poisoning:
+
+* Rotten peanuts
+* Rotten rice
+* Rotten corn
+
+Note that the above foods also include their corresponding products, such as rice noodles and cornmeal. Peanut sprouts (sprouted peanuts) produced through safe cultivation can be considered safe for consumption.
+
+## 3-Nitropropionic Acid
+
+3-nitropropionic acid is produced by the fungus Arthrinium saccharicola, which commonly parasitizes sugarcane and coconuts. The main manifestation of poisoning is damage to the central nervous system. Symptoms in the acute phase include vomiting, dizziness, paroxysmal convulsions, lateral gaze deviation, coma, and even death. The sequelae are primarily damage to the extrapyramidal system, with main symptoms such as flexion, torsion, spasms, limb rigidity, and reduced tone at rest. There is currently no specific antidote for this toxin.
+
+The following foods pose a risk of 3-nitropropionic acid poisoning:
+
+* Sugarcane with red heart
+* [Spoiled coconut](https://www.bilibili.com/video/BV1w84y147TU)
+
+In addition to visual appearance, smell is also an important criterion for evaluation. Spoiled plants often emit a distinctive odor (such as a fermented wine lees smell or sourness). The best way to handle food that smells spoiled is to discard it.
+
+## Parasites
+
+Parasites can enter the human body through the air, drinking water, food, and direct contact. If parasites enter the bloodstream, they can attack white blood cells and reach organs such as the lungs and liver, or block blood vessels or lymphatic channels, causing diseases such as liver cirrhosis, portal hypertension, and elephantiasis. If humans serve as intermediate hosts for the pork tapeworm, the parasites can even reach the eyes, heart, and brain, endangering life.
+
+The following foods should be ensured to be thoroughly cooked; otherwise, corresponding parasites may remain in the body:
+
+* River snails: Angiostrongylus cantonensis
+* Sashimi: Liver fluke
+* Eels: Gnathostoma spinigerum
+* Bullfrogs: Sparganum mansoni
+* Pork: Pork tapeworm
+* Surface of beef (safe to eat as long as the surface is cooked): Beef tapeworm
+
+## Food Safety Temperatures
+
+Heating food to sufficient temperatures and maintaining them for a certain period can reduce the risk of bacteria and parasites surviving to some extent.
+Different types of food have different temperature requirements. Cooks should use a kitchen thermometer to measure the internal temperature of the food.
+
+Measurement tools should include: Kitchen thermometer
+Measure the internal temperature of the food
+
+The following are industry-standard food safety temperatures:
+
+|           | Whole cut                                      | Ground meat | Whole bird |
+|-----------|------------------------------------------------|-------|-------|
+| Pork      | 71°C                                           | 71°C  |       |
+| Poultry   | 74°C                                           | 74°C  | 85°C  |
+| Beef/Lamb | Medium-rare: 63°C; Medium: 71°C; Well-done: 77°C | 71°C  |       |
+| Reheating leftovers | 74°C                                           |       |       |
+
+## Food-Drug Interactions
+
+Combining certain foods with medications can lead to serious safety risks.
+The following are examples of behaviors with safety risks:
+
+* Cephalosporins and alcohol
+* (Contributions welcome...)

en/tips/learn/高压力锅.md

@@ -0,0 +1,36 @@
+# Steaming (Rice) / Stewing (Using Rice Cooker / Pressure Cooker / Electric Pressure Cooker)
+
+## What is a Pressure Cooker
+
+A pressure cooker is essentially a regular pot fitted with a lockable semi-sealed lid. The lid has a valve that controls the pressure inside the pot.
+
+### How It Works
+
+A pressure cooker works by trapping steam inside the pot to increase the internal pressure. As the pressure rises, the boiling point of water increases, allowing food containing moisture to be cooked at temperatures exceeding 100 °C.
+
+### Advantages
+
+* Because the actual cooking temperature in a pressure cooker is higher, cooking time can be significantly reduced.
+* The high temperature inside the pressure cooker promotes browning and caramelization, creating unique flavors.
+
+## Process
+
+* After placing ingredients and water in the inner pot, close the lid, **ensure the pot is sealed**, and start heating.
+* For tougher ingredients, such as tendon-based foods, using a pressure cooker makes it easier to soften them, resulting in a better texture.
+* Pressure cookers typically have a self-locking valve (float valve). During steaming or cooking, as the internal pressure increases, the self-locking valve activates and locks, isolating the air inside the pot from the outside to build pressure. Once activated, the valve also locks the lid in place to prevent forced opening, providing a safety feature. Ensure the self-locking valve is not blocked by foreign objects during use so the pressure cooker operates normally.
+* After switching to the keep-warm mode, **vent the steam through the pressure release valve before opening the lid**.
+
+### Precautions
+
+* **Steam is very hot; do not lean close to the pressure release valve.**
+* **Do not manually release pressure** while cooking **liquid-based foods**; be cautious of splashing (you can place ingredients in sealed jars or vacuum bags before cooking in the pressure cooker).
+* Manually releasing pressure for certain dishes (such as soups) **may affect the flavor and texture of the food**.
+* Ensure steam has been fully released before opening the lid. When opening, do not open it all at once; especially **do not face the opening towards people** to avoid steam burns.
+* After cooking, as the internal pressure of the pressure cooker drops to match the external atmospheric pressure, the locking valve will disengage. This can serve as an indicator of whether the lid can be opened.
+* The pressure cooker's seal relies on the rubber gasket in the lid. For older pressure cookers, check if the rubber gasket is still effective.
+* Ensure the gasket is completely clean; any particles trapped in it can compromise the seal.
+* Many pressure cookers have a fill line; materials and liquids should not exceed this line. Too much food and liquid may cause steam to surge and block the release valve, or result in excessive steam splashing that is difficult to clean.
+* For pressure cookers without a fill line, it is best not to let the water level exceed 2/3 of the pot's capacity.
+* **Do not use the pressure cooker to cook foods that tend to foam, such as oats or dried noodles.** Foam may block the steam valve and pressure release pipe.
+* During cooking, if the pressure valve rises and releases steam or smoke, it indicates that the internal pressure is too high. The pressure valve releases excess pressure to ensure safety. Although the steam may carry a rich aroma that is pleasant, it can diminish the food's flavor, and excessive pressure may bend the locking mechanism of some pressure cookers. Therefore, reduce the heat when you see steam being released.
+* Tip: Opening the lid from the side is a good choice.

en/tips/厨房准备.md

@@ -0,0 +1,142 @@
+# Kitchen Preparation
+
+Before reading and referring to the recipe, imagine that you have already prepared the following items in the kitchen. These items will not be mentioned in the ingredients and tools section.
+
+```text
+燃气灶，饮用水，炒锅，蒸锅，煮锅，电饭锅，食用油，洗菜盆，碟子，碗，筷子，勺子，汤勺，漏勺，洗涤剂，抹布，钢丝球，菜刀，生食案板，熟食案板，削皮刀，热水壶
+```
+
+The following materials may be used frequently. It is recommended to purchase them in advance for the kitchen and always ensure there is fresh stock available.
+
+```text
+大葱，小葱，生姜，大蒜，花椒，八角，桂皮，香叶
+干辣椒，小米椒，生抽，老抽，蚝油，料酒（黄酒，可选）
+黑醋(香醋、陈醋)，白醋，豆瓣酱，冰糖，棉白糖，盐，味精\鸡精
+黑胡椒，白胡椒，五香粉，玉米淀粉，番薯淀粉
+```
+
+If you need to handle emergencies or long-term stay-at-home requirements, it is recommended to also purchase the following items:
+
+```text
+冰箱、微波炉、保鲜膜、保鲜袋
+鸡蛋、青椒、胡萝卜、黄瓜、西红柿、木耳、里脊肉、茄子、米、挂面或方便面
+```
+
+If you really want to pursue formalization, standardization, and a sense of ritual, and desire a unique and interesting kitchen, then also procure the following:
+
+```text
+电子秤（或天平）、游标卡尺、量筒、停表、烧杯、测温枪、移液器
+```
+
+If you want to save time, you can buy semi-finished products and simply prepare them for consumption:
+
+```text
+预炸过的炸鸡块、冷冻手抓饼、包好的饺子、袋装咖喱、各种丼类（盖饭）、自热食品、拌面料包、外卖包、方便食品
+```
+
+For other ingredients specific to each dish, please refer to the "Required Ingredients" section of the dish itself.
+
+## Selecting Cooking Oil
+
+Before purchasing cooking oil, it is important to understand some basic knowledge about fatty acids.
+
+### Classification of Fatty Acids
+
+Fatty acids are categorized as follows:
+
+* Saturated fatty acids (avoid as much as possible)
+* Unsaturated fatty acids
+  * Cis-fatty acids
+  * Trans-fatty acids (pay special attention to avoiding these)
+  * Polyunsaturated fatty acids
+  * Monounsaturated fatty acids
+
+Saturated fatty acids are solid at room temperature, while unsaturated fatty acids are liquid at room temperature.
+
+### Fatty Acids to Avoid
+
+Among them, **saturated fatty acids** and **trans-fatty acids** are generally considered unhealthy.
+
+Saturated fatty acids increase the risk of obesity, high cholesterol, and heart disease.
+
+Research indicates that long-term excessive consumption of trans-fatty acids produced through hydrogenation processes can lead to abnormal blood lipid metabolism, thereby increasing the risk of cardiovascular disease. Other studies suggest it may also increase the risk of chronic diseases such as diabetes and obesity.
+
+The World Health Organization (WHO) recommends controlling the intake of trans-fatty acids in the diet to promote cardiovascular health, with maximum intake not exceeding 1% of total energy intake. This means that for an average adult consuming 2000 kcal per day, the daily intake of trans-fatty acids should not exceed 2.2 grams.
+
+GB 28050-2011 stipulates that if food ingredients contain or if hydrogenated and/or partially hydrogenated oils are used in the production process, the content of trans-fat (acid) must be declared in the nutrition facts panel.
+
+### Trans-Fatty Acids in Food
+
+According to relevant surveys, the average content of trans-fatty acids in baked goods (pastries, cookies, bread, etc.), condiments, and fried foods ranges between 0.30 and 0.50 g/100g.
+
+Therefore, there is no need to worry too much—the amount of trans-fatty acids in daily food is not sufficient to pose a health risk. However, just in case, when purchasing snacks, it is advisable to check the `trans-fat (acid)` content listed in the nutrition facts panel.
+
+### Trans-Fatty Acids in Cooking
+
+According to a 2021 survey, the average content of trans-fatty acids in vegetable oils in China is 0.86 g/100g, so there is no need to worry too much.
+
+The source of trans-fatty acids that requires extra attention is the cooking process:
+
+Vegetable oils often contain a high proportion of polyunsaturated fatty acids, which have poor thermal stability and are prone to converting into trans-fats at high temperatures.
+
+Therefore, in different scenarios, we need to choose the appropriate type of oil and minimize the time the oil is heated.
+
+### Selection of Vegetable Oils
+
+| Oil Name | Saturated Fat (%) | Omega 3 (%) | Omega 6 (%) | Omega 9 (%) |
+| :----: | :----: | :----: | :----: | :----: |
+| Canola Oil | 7% | 11% | 21% | 61% |
+| Flaxseed Oil | 9% | 57% | 16% | 18% |
+| Sunflower Oil | 12% | 1% | 71% | 16% |
+| Corn Oil | 13% | 1% | 57% | 29% |
+| Olive Oil | 15% | 1% | 9% | 75% |
+| Soybean Oil | 15% | 8% | 54% | 23% |
+| Peanut Oil | 19% | 0% | 33% | 48% |
+| Cottonseed Oil | 27% | 0% | 54% | 19% |
+| Lard | 43% | 1% | 9% | 47% |
+| Palm Oil | 51% | 0% | 10% | 39% |
+| Beef Tallow | 68% | 1% | 3% | 28% |
+| Coconut Oil | 91% | 0% | 2% | 7% |
+
+* `Peanut Oil` is rich in `monounsaturated fat`. However, only high-quality options are recommended. During processing, be careful not to heat it for too long to avoid the formation of `trans fatty acids`.
+* `Olive Oil` is rich in `monounsaturated fat`, which has only one double bond. `Olive Oil` has a low `saturated fat` content. However, only high-quality options are recommended. During processing, be careful not to heat it for too long to avoid the formation of trans fatty acids.
+* `Soybean Oil` contains no `saturated fat` and is rich in linoleic acid and vitamins. However, soybean oil is unstable and prone to forming `trans fatty acids` during processing, so it is not recommended for long-term consumption. It is suitable for cold dishes.
+* `Rapeseed Oil` has good thermal stability and is rich in `polyunsaturated fatty acids`, but it may contain erucic acid, which can cause fat deposition and heart damage. Rapeseed oil lacks linoleic acid, has lower nutritional value, and is prone to spoilage.
+* `Coconut Oil` has a very high `saturated fat` content and good thermal stability, but note that some foods may use hydrogenated coconut oil. It is suitable for frying in the kitchen, but frequent consumption increases the risk of obesity.
+* `Palm Oil` has a very high `saturated fat` content and good thermal stability, but frequent consumption increases the risk of high cholesterol.
+* Animal fats such as `Lard` and `Beef Tallow` are rich in `saturated fat`, and frequent consumption increases the risk of high cholesterol. Long-term consumption is not recommended.
+
+Therefore, based on the table above, we can draw some conclusions:
+
+* No single cooking oil is perfect; each has its own advantages and disadvantages. Therefore, we should choose different oils based on different cooking scenarios.
+* Avoid using the same type of oil exclusively. Choose different oils for different cooking scenarios to ensure a balanced diet.
+* To avoid excessive intake of `trans fatty acids`. Do not use oils with poor heat stability, and avoid overheating them.
+* Avoid consuming large amounts of fried foods. Oils with good heat stability often contain high levels of `saturated fatty acids` and are not suitable for long-term consumption.
+* Do not reuse cooking oil. Reheating oil generates significant amounts of `trans fatty acids`.
+* Avoid eating takeout food for extended periods, as it is difficult to determine what type of oil they use.
+
+#### Stir-frying Oil
+
+* Peanut oil (choose high-quality options)
+* Olive oil (choose high-quality options)
+* Rapeseed oil (choose low-erucic-acid varieties)
+
+Peanut oil, olive oil, and rapeseed oil contain higher levels of unsaturated fatty acids and lower levels of saturated fatty acids. However, they have poor heat stability and are prone to producing trans fatty acids during heating. Therefore, pay attention to controlling the heating time and avoid overheating.
+
+#### Frying Oil
+
+* Coconut oil
+* Palm oil
+* Beef tallow
+* Lard
+
+Stir-frying and deep-frying require oils with better heat stability, such as coconut oil, palm oil, and beef tallow. These produce fewer trans fatty acids. However, their saturated fat content is high, making them unsuitable for long-term daily consumption.
+
+#### Cold Salad and Stewing Oil
+
+* Flaxseed oil
+* Sesame oil
+* Walnut oil
+* Perilla oil
+
+These cooking methods do not involve heating, so no trans fatty acids are produced. Avoid oils with high saturated fat content.

en/tips/如何选择现在吃什么.md

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+# How to Decide What to Eat
+
+Deciding what to eat is one of my biggest challenges before cooking. So, I'll describe it mathematically.
+
+## Calculation Method
+
+### Determining the Number of Meat and Vegetable Dishes
+
+* The number of dishes = Number of people + 1.
+* There should be one more meat dish than vegetable dishes, or the same number.
+
+From this, you can determine the number of meat and vegetable dishes, and then select from the recipes in the previous step.
+
+#### Formal Language Description
+
+When there are `N` people,
+let `a` be the number of vegetable dishes and `b` be the number of meat dishes.
+`N`, `a`, and `b` are all integers.
+
+The following inequalities apply:
+
+* a + b = N + 1
+* a ≤ b ≤ a + 1
+
+Solving this gives:
+
+```javascript
+const a = Math.floor((N+1)/2);
+const b = Math.ceil((N+1)/2);
+```
+
+### Choosing the Dishes
+
+* If there are more than 8 people, consider adding a fish dish among the meat dishes.
+* If there are children, consider adding dishes with a sweet flavor.
+* Consider adding signature or specialty dishes.
+* When deciding on meat dishes, avoid using meat from the same type of animal for all of them. The preferred order is: `pork`, `chicken`, `beef`, `lamb`, `duck`, `fish`.
+* Do not choose unusual or exotic animals for the meat dishes.
+
+If you are still unsure, use the [What to Eat Today?](https://github.com/ryanuo/whatToEat) tool to decide what to have for dinner.

en/tips/食材相克与禁忌.md

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+# Unveiling the Wisdom of Food Pairing: Foods That Should Not Be Eaten Together
+
+In everyday cooking, we all strive to prepare delicious and healthy home-cooked meals. However, some ingredients may seem ordinary, but when combined, they can harbor hidden "dangers." This not only affects the color, aroma, and taste of the food but may also hinder nutrient absorption or even have subtle negative effects on physical health. Understanding these "food incompatibilities" and "dietary taboos" is a crucial step in enhancing dietary wisdom and safeguarding your family's health.
+
+## Common Food Pairing Misconceptions and Scientific Explanations
+
+Here are some ingredient combinations on our dinner tables that require special attention:
+
+1. **Spinach + Tofu: The "Clash" Between Oxalic Acid and Calcium**
+    * **Principle of Incompatibility**: Spinach is rich in oxalic acid, while tofu is an excellent source of calcium. When consumed together, oxalic acid binds with calcium ions to form insoluble calcium oxalate.
+    * **Potential Impact**: Calcium oxalate is difficult for the human body to absorb and utilize. Long-term, high-volume consumption may increase the risk of kidney stones.
+    * **Health Advice**: It is recommended to blanch spinach in boiling water before cooking. This effectively removes most of the oxalic acid, thereby reducing its interaction with calcium.
+
+2. **Carrots + White Radish: The "Drain" on Vitamin C**
+    * **Principle of Incompatibility**: Carrots contain a specific enzyme called "ascorbic acid oxidase" (which breaks down Vitamin C). This enzyme can destroy Vitamin C found in other foods.
+    * **Potential Impact**: This leads to significant loss of Vitamin C in white radishes (and other Vitamin C-rich foods like citrus fruits), reducing their nutritional value.
+    * **Health Advice**: It is best to consume these separately. Alternatively, cook the carrots thoroughly before combining them with Vitamin C-rich foods, as high temperatures deactivate the enzyme.
+
+3. **Shrimp + High Doses of Vitamin C: A Potential Risk, But No Need for Overreaction**
+    * **Principle of Incompatibility**: Shellfish such as shrimp contain pentavalent arsenic compounds. Theoretically, under the reducing action of extremely high doses of Vitamin C, pentavalent arsenic could be reduced to trivalent arsenic (commonly known as arsenic trioxide).
+    * **Potential Impact**: While poisoning is theoretically possible, **please note**: the amount of shrimp and Vitamin C consumed in a normal diet is far from sufficient to reach toxic levels. This is an exaggerated "incompatibility," and there is no need to panic.
+    * **Health Advice**: Maintain a normal diet; there is no need to deliberately avoid this combination. Just avoid consuming large amounts of both at once.
+
+4. **Persimmon + Crab: A "Double Test" for the Digestive Tract**
+    * **Reason for Incompatibility**: Persimmons are rich in tannic acid (also known as tannin), while crabs are high in protein. When tannic acid encounters protein, it tends to coagulate into indigestible lumps called tannoprotein.
+    * **Potential Effects**: May cause gastrointestinal discomfort, such as bloating, abdominal pain, nausea, and vomiting, and can even worsen constipation.
+    * **Health Advice**: It is best to avoid eating them together, or at least space them out by several hours. Those with a weak or cold spleen and stomach should be especially cautious.
+
+5. **Milk + Chocolate: A "Hidden Obstacle" to Calcium Absorption**
+    * **Reason for Incompatibility**: Chocolate contains oxalic acid, which binds with the calcium in milk to form calcium oxalate.
+    * **Potential Effects**: Impairs calcium absorption and reduces the effectiveness of milk as a calcium supplement.
+    * **Health Advice**: It is recommended to consume them separately or allow some time between consumption.
+
+6. **Soy Milk + Eggs: A "Digestive Challenge" for Protein**
+    * **Reason for Incompatibility**: Uncooked soy milk contains a trypsin inhibitor, which interferes with the body's ability to digest and absorb protein.
+    * **Potential Effects**: Reduces the utilization rate of egg protein and may cause indigestion.
+    * **Health Advice**: Ensure the soy milk is thoroughly boiled and cooked through (the "false boil" stage is not sufficient) before pairing it with eggs. This destroys the trypsin inhibitor and prevents adverse effects.
+
+7. **Cucumber + Tomato: The "Silent Loss" of Vitamin C**
+    * **Reason for Incompatibility**: Similar to carrots, cucumbers contain an enzyme that breaks down Vitamin C.
+    * **Potential Effects**: Destroys Vitamin C in foods like tomatoes, reducing their antioxidant and immune-boosting benefits.
+    * **Health Advice**: It is best to consume them separately. If making a salad, consider eating the tomatoes first and the cucumbers later, or prepare them separately.
+
+8. **Mutton + Watermelon: A "Collision" of Cold and Heat**
+    * **Reason for Incompatibility**: Mutton is warm in nature and has the effect of tonifying deficiency and dispelling cold; watermelon is cool in nature and helps clear heat and relieve summer heat.
+    * **Potential Effects**: Consuming them together creates conflicting thermal properties, potentially causing spleen and stomach discomfort, leading to digestive issues such as diarrhea and bloating, especially for those with weak spleens and stomachs.
+    * **Health Advice**: Avoid consuming large amounts of both in the same meal.
+
+9. **Pork + Tea: An "Obstacle" to Protein Absorption**
+    * **Reason for Incompatibility**: Tea contains tannic acid, which binds with the protein in pork to form indigestible precipitates.
+    * **Potential Effects**: Impairs the digestion and absorption of protein and may cause constipation or indigestion.
+    * **Health Advice**: Wait an hour after eating before drinking tea, or avoid drinking strong tea in large quantities while eating meat.
+
+10. **Honey + Tofu: Digestive "Incompatibility"**
+    * **Principle of Incompatibility**: The organic acids in honey may bind with the proteins in tofu, potentially forming substances that are difficult to digest.
+    * **Possible Effects**: May cause gastrointestinal discomfort, such as diarrhea.
+    * **Health Advice**: Try to avoid consuming them together.
+
+## View "Food Incompatibility" Scientifically, Pair Daily Meals Wisely
+
+* **"Incompatibility" is Not an Absolute Taboo**: Most so-called "food incompatibilities" have not been found in scientific research to cause severe poisoning or fatal consequences. Many are based on traditional experience, isolated cases, or in vitro experimental speculation. Consuming small amounts occasionally or pairing them occasionally in daily life usually does not have a significant impact on health.
+* **Focus on Balance and Diversity**: The principle of a healthy diet is balance and diversity. Rather than worrying excessively about "incompatibility," focus on the rationality of your overall dietary structure and avoid picky eating or food bias.
+* **Cooking Methods Matter**: Certain "incompatibility" issues can be avoided or mitigated through appropriate cooking methods (such as blanching or high-temperature heating).
+* **Significant Individual Differences**: Everyone's constitution, digestive capacity, and sensitivity to food differ. A combination that causes discomfort to some people may have no effect on others.
+* **Pay Attention to Your Own Feelings**: If you feel uncomfortable after eating a certain combination, take note of it and avoid it next time.
+* **Consult Professionals for Special Populations**: If you have specific health conditions, chronic diseases (such as diabetes, kidney disease, etc.), or a history of food allergies, be sure to consult a doctor or registered dietitian for professional advice. They can provide more targeted and personalized dietary recommendations.
+
+We hope this detailed guide on food pairing helps you build a stronger health defense for yourself and your family while enjoying the fun of cooking! Let's eat deliciously, safely, and healthily!