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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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Xiangqi Rice-Coated Duck Recipe
A specialty dish from the Liangqi region of Hunan Province, this dish is a staple on family tables during holidays and festivals. The duck meat is coated with rice flour, offering a savory, fragrant taste with a lingering aftertaste that evokes a sense of nostalgia.
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Duck (must be fresh and freshly slaughtered)
- Glutinous rice flour
- Rice flour
- Steamed meat powder (Zhenroufen)
- Fine chili powder (add if you like spicy food)
- White pepper powder
- Pork belly (optional)
- Ginger and garlic
- Salt
- Cooking oil
- Boiling water
Measurements
Serves 3-4 people normally
- Duck: 1000g
- Glutinous rice flour: 100g
- Rice flour: 300g
- Steamed meat powder: 50g
- Fine chili powder: 50g
- White pepper powder: 5g
- Pork belly: 50g
- Ginger and garlic: 20g
- Salt: 10g
- Cooking oil: 10g
- Boiling water: 100g
Instructions
- Combine the glutinous rice flour, rice flour, steamed meat powder, fine chili powder, 5g of salt, and white pepper powder in a bowl and mix well.
- Ask the vendor to cut the duck into steaming-sized pieces. Slice the ginger, peel the garlic cloves, and slice the pork belly.
- Heat the wok with cool oil and stir-fry the pork belly until the fat renders out. Add more cooking oil, heat it up, and then add the duck pieces to stir-fry.
- Stir-fry the duck until the skin turns browned and slightly crispy. Add the ginger, garlic, and remaining salt, and continue stir-frying to release the aromas.
- Reduce the heat to low, pour in the rice flour mixture, and toss to coat the duck meat evenly. Add boiling water in small amounts multiple times, stirring continuously as you add it.
- Continue stir-frying until the duck and rice flour mixture becomes moist. Transfer the mixture into a bowl. Place the bowl in a pressure cooker with water and steam for 20-25 minutes.
- Before serving, garnish with chopped green onions and enjoy.
Additional Notes
This is a hometown dish. The breed of duck does not matter; water ducks were used here, priced at 24. Steaming for 20 minutes is sufficient; if using an old duck, steam for over an hour. In the first step, rice flour is the primary ingredient, providing the main texture. Glutinous rice flour adds a soft and chewy mouthfeel. Steamed meat powder adds a five-spice aroma. The chili powder and pepper powder contribute a complex, layered fragrance.
Below are important steps for reference:
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.