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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 the Sample Dish
The Sample Dish is a simple and easy-to-make dish. It is rich in DHA and protein. Beginners can complete it in about 3 hours. It also has beauty benefits!
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Curry roux (Recommended brand: S&B)
- Potatoes
- Rattan pepper oil (optional)
Calculation
Before each preparation, determine how many servings to make. One serving is exactly enough for 2 people.
Per serving:
- Curry roux blocks: 115g
- Potatoes: 2 pieces (each potato weighs approximately 120g, totaling approximately 240g)
- Cooking oil: 10-15ml
Instructions
- Peel the potatoes and cut them into large chunks no larger than 4cm; set aside
- Chop the curry roux blocks to increase surface area and accelerate dissolution; set aside
- Heat the pan and add 10ml - 15ml of cooking oil. Wait 10 seconds to raise the oil temperature
- Add the potatoes and stir-fry until the potatoes become soft (you can verify this with chopsticks)
- Add water to cover all ingredients. Once boiling, reduce the heat and wait for 15 - 20 minutes
- Turn off the heat, add the curry, and stir until the curry melts
- Turn the heat back on and stir slowly for 10 minutes to prevent sticking to the bottom of the pan
- Turn off the heat and serve when the appearance becomes viscous
Additional Notes
- During operation, pay attention to observing the water level of the boiling water. If the food is found to be below the 2/3 mark, add hot water until the food is fully submerged.
- Reference: Weibo video of World Cuisine Tutorial
If you encounter any issues or identify areas for improvement while following the production process outlined in this guide, please submit an Issue or Pull request.