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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
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How to Make Stir-Fried Jelly Noodles
Stir-fried jelly noodles (Chao Liangfen) is a popular specialty snack from the Shanxi and Shaanxi regions. It is smooth and tender, making it suitable for people of all ages.
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Jelly noodles (Liangfen)
- Corn oil
- Garlic
- Green onions
- Doubanjiang (broad bean paste)
- Light soy sauce
- Dark soy sauce
- Salt
- Shisanxiang (13-spice powder)
- Medium-coarse chili powder
- Mineral water
Quantities
The ingredients below are for one serving. Determine how many servings you wish to make before each preparation. One serving is exactly enough for one person.
- Jelly noodles: 500g
- Corn oil: 10ml
- Minced garlic: 10g
- Green onions: 15g
- Doubanjiang: 15g
- Light soy sauce: 20ml
- Dark soy sauce: 10ml
- Salt: 5g
- Shisanxiang: 5g
- Medium-coarse chili powder: 15g
- Mineral water: 20ml
Instructions
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Cut the jelly noodles into mahjong-tile-sized cubes.
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Heat the wok over low fire and add the corn oil. Once the pan is slightly warm, add the minced garlic and stir-fry until fragrant. Then add the Doubanjiang and stir-fry until red oil appears.
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Add the jelly noodle cubes to the pan and stir-fry for 10 seconds.
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Add light soy sauce for flavor and dark soy sauce for color. Stir-fry evenly, then add the chili powder and continue stirring until well combined.
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Add salt and Shisanxiang, and continue stir-frying for 10 seconds.
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Add the prepared mineral water, stir-fry for another 10 seconds, and turn off the heat once the sauce has thickened. Plate the dish.
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Garnish with chopped green onions to complete.
Additional Notes
- When selecting jelly noodles, it is best to use those made from pea starch. If that is not available, sweet potato starch or other types can also be used.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.