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Anduin Xue 3c89c583ab fix: copy images to en/ and fix markdown image references

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>

2026-05-05 09:22:18 +00:00

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How to Make Lao Ma Ti Hua

Braised pig trotters are rich in nutrition, with a delicate texture that melts off the bone. Paired with a spicy and sour sauce, they are absolutely delicious!

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Pig trotters (preferably front trotters: more meat, more tendons, fewer bones)
Green onion
Ginger
Cooking wine
Light soy sauce
Bai Zhi (Angelica dahurica)
Dang Gui (Angelica sinensis, optional)
Chicken bouillon
Salt
Garlic
Millet peppers
White pepper powder
Light soy sauce
Chinese black vinegar
Sichuan peppercorn oil
Chili oil (optional)
White kidney beans (kidney beans can be substituted with kelp)

Quantities

Pig trotters: 3 pieces
White kidney beans: 200g
Dang Gui: 2g
White pepper powder: 5g
Ginger slices: 30g
Dang Gui: 2g
Minced garlic: 8g
Chicken bouillon: 2g
Light soy sauce: 25g
Chopped green onion: 10g

Instructions

Preparation Steps

Soak 200g of white kidney beans in water overnight in advance.
Prepare the front pig trotlets. Ask the butcher to split them in half. Use a blowtorch to remove any remaining hair follicles, then wash them thoroughly.
Place the trotters in a pot of cold water with green onion segments, ginger slices, and cooking wine. Blanch for 10 minutes, skim off the foam, remove, and wash clean.
Put the trotters, Dang Gui, Bai Zhi, white pepper powder, and ginger slices into a pressure cooker. Once it reaches pressure, cook for 30 minutes. Add the white kidney beans and cook for another 10 minutes. If the broth turns milky white, you've done it right (if you need to add water during the process, only use hot water).

Open the lid and season with salt, chicken bouillon, and chopped green onion.
Prepare the soul sauce: Mix green onion, garlic, millet peppers, white pepper powder, light soy sauce, Chinese black vinegar, chili oil, Sichuan peppercorn oil, and some of the trotter broth.
Pour the soul sauce over the trotters.

Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

2.2 KiB Raw Blame History