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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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How to Make Strawberry Jam
You can buy small strawberries sold in bulk, mainly because they are cheap. The jam is very delicious when spread on bread.
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Strawberries
- White sugar
- Plastic wrap
Measurements
Per batch:
- Strawberries: 1200 g
- White sugar: 400 g (If you need a low-sugar diet, you can consider reducing it to 200 g)
Instructions
- Wash the strawberries and remove the leaves
- Chop the strawberries and place them in a suitable bowl
- Pour the white sugar into the bowl and mix well with the strawberries
- Cover the bowl with plastic wrap and let it sit for 1 hour
- Pour the mixture of strawberries and sugar into a non-stick pan and bring to a boil over high heat
- After boiling, reduce the heat to low and stir constantly until the jam becomes thick, then turn off the heat
- Once the strawberry jam has cooled, transfer it into prepared airtight jars
Additional Content
If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.