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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>
60 lines
2.0 KiB
Markdown
60 lines
2.0 KiB
Markdown
# Cold-Shredded Chicken Salad Recipe
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A quick dish prepared during isolation. Low in oil and calories, easy to make. Estimated preparation time: 30 minutes.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Chicken breast (can be fresh or frozen)
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- Sesame oil (or Sichuan peppercorn oil)
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- Light soy sauce
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- Rice vinegar
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- White sugar
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- Salt
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- Cooking wine
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- Ginger
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- Boiled and cooled water
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## Measurements
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Per serving:
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- Chicken breast: 200g
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- Sesame oil: 5ml
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- Light soy sauce: 4ml
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- Rice vinegar: 4ml
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- White sugar: 3g
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- Salt: 2g
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- Ginger: 20g
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## Instructions
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- Slice the ginger and set aside.
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- Pour 4 liters of water into a pot.
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- Add the chicken breast and ginger slices.
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- Pour in 20ml of cooking wine.
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- Bring the water to a boil over high heat without covering the pot.
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- Once boiling, reduce to medium heat and skim off the foam with a spoon.
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- Continue cooking for **5-7** minutes. If using fresh chicken, cook for 5 minutes; if frozen, cook for 7 minutes.
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- The size of the chicken breast affects cooking time. Insert a chopstick into the chicken breast; if it slides in easily, the chicken is cooked. If not, extend the cooking time.
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- Rinse the chicken breast with cooled boiled water to bring it down to room temperature.
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- Shred the chicken breast along the grain into fine strips.
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- Prepare a bowl.
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- Add the prepared sesame oil, light soy sauce, rice vinegar, white sugar, and salt to the bowl.
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- Stir the dressing to dissolve the sugar and salt as much as possible.
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- Pour the dressing over the shredded chicken and mix well.
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## Additional Notes
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- This dish was made with available ingredients during isolation. If possible, add cilantro and green onions for garnish. Add chili oil if you prefer a spicy flavor.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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