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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

3.1 KiB

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How to Make Blood Duck

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Blood Duck is a famous traditional specialty from Wugang, Hunan. It is fragrant, crispy, and delicious. Thanks to the addition of vinegar-coagulated duck blood, not only are the duck bones tender and crisp, but the ginger and chili peppers also become sweet and mild rather than spicy. Beginners can typically complete this dish in about 2 hours.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

Fresh young duck meat
Fresh duck blood (collect the blood while slaughtering the duck by adding vinegar; stir clockwise with chopsticks to prevent coagulation)
Ginger
Garlic cloves
Green onions (scallions)
Chili peppers
Alcohol (Baijiu, beer, or rice wine are all acceptable)
Light soy sauce
Cooking wine
Salt
Chicken bouillon powder

Measurements

Per serving (recommended for 2-4 people):

Fresh young duck meat: 2000g
Fresh duck blood: 250ml
Ginger: 6 slices (add 1-3 more slices if you prefer stronger ginger flavor)
Garlic cloves: 6
Green onions: 2 stalks, chopped and set aside
Chili peppers: 1000g （choose green chilies, wire chilies, or beauty chilies based on preference; add 5-8 more bird's eye chilies or 朝天椒 if you like it spicier; chop and set aside）
Alcohol (choose one):
- High-proof Baijiu: 50ml + Water: 150ml
- Beer: 200ml
- Rice wine: 200ml
Light soy sauce: 10ml
Cooking wine: 30ml
Salt: 8g
Chicken bouillon powder: 5g

Instructions

Cut the fresh young duck meat into approx. 3cm cubes. Add cooking wine and ginger slices to remove the bloodwater.
Heat a wok, add approx. 100ml of cooking oil, and bring to a high heat until the oil is hot. Add the marinated duck meat and stir-fry continuously.
When the duck meat changes color completely (turns white to the naked eye), add the alcohol, then pour in 200ml of boiling water. The water should just cover the duck meat. Cover the wok and simmer on medium heat for 15 minutes.
Once the water boils, uncover the wok, add the ginger and garlic, stir-fry briefly, cover again, and continue heating for 10 minutes.
Uncover the wok, add the chili peppers, and stir-fry continuously until the peppers soften visibly. Add the fresh duck blood. At this stage, stir-fry constantly to ensure every piece of duck meat and every slice of chili is coated with the duck blood (this is the essence of Blood Duck).
Stir-fry until the duck blood turns black visibly. Add salt, chicken bouillon powder, and green onions. (Those who enjoy Shan Hu Jiao You/Sichuan pepper oil can add 3-6 drops at this stage.) Stir-fry one or two more times.
Remove from heat, plate, and serve.

Additional Notes

During cooking, monitor the water level and adjust the flame size to prevent the pot from drying out and sticking.
When adding the fresh duck blood, stir-fry and stir continuously to prevent the blood from clumping and coagulating into large chunks.

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

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