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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>
2.9 KiB
2.9 KiB
How to Make Passion Fruit Orange Special Blend
Jasmine Green Tea Version
Sparkling Soda Version
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Ingredients:
- Passion fruit
- Orange
- Jasmine green tea leaves OR sparkling soda (choose one)
- White sugar
- Ice cubes
- Honey (optional)
- Mint leaves or other green leaves (optional, for garnish)
- Tools
- Manual juicer
Calculations
-
Based on the Jasmine Green Tea version, for one serving (approximately 380 ml):
- 1 Orange (approx. 200 g, fist-sized)
- 3–6 g Jasmine green tea leaves
- 150 ml Boiling water
- 160 g or more Ice cubes
-
Passion Fruit Marination (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
- 3 Passion fruits
- 30 g White sugar
- 10 g Honey (if unavailable, substitute with 5 g white sugar)
Instructions
- Marinating the Passion Fruit (since the quantity is small and difficult to measure precisely, this recipe covers two servings):
- Scoop out the pulp from the three passion fruits (do not discard the juice inside) into a container
- Add 30 g of white sugar
- Add 10 g of honey (if unavailable, substitute with 5 g white sugar)
- Stir well
- Seal the container with plastic wrap and refrigerate for 12–24 hours to marinate
- Preparing the Jasmine Green Tea (Recommended Ratio => Tea : Water : Ice = 1–2 : 50 : 30):
- Measure 3–6 g of tea leaves into a container, add 150 ml of boiling water, and steep for 6 minutes
- Add 90 g of ice cubes to the brewed tea to cool it down; stir to accelerate cooling
- Once the ice has melted, strain out the tea leaves to obtain approximately 240 ml of Jasmine green tea
- Preparing the Orange (can be done while brewing the tea):
- Cut the orange in half (cut vertically along the axis from stem to base), and slice one slice from one half for later use
- Cut the orange in half again, then use a juicer to extract juice from the four resulting quarters into a container for later use
- Final Assembly
- Choose a glass; a transparent glass with a capacity of 350–400 ml is recommended
- Place 70 g of ice cubes at the bottom of the glass and pour in all the orange juice
- Place the previously sliced orange piece against the inner wall of the glass
- Pour one serving's worth of the marinated passion fruit over the ice
- Slowly pour the Jasmine green tea until the glass is full to create layers
- Garnish with green leaves on the surface (optional)
Stir well and enjoy.
Additional Content
If jasmine green tea is missing or not preferred, you can use sparkling water instead, skipping the jasmine green tea preparation step.
If you follow the production process outlined in this guide and encounter any issues or see room for improvement, please submit an Issue or Pull Request.