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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 Liangfen

Liangfen won't make you feel sad!

Estimated Cooking Difficulty: ★★★

Ingredients and Tools

Pea starch
Garlic
Millet peppers
Chili powder
Soy sauce
Vinegar
White sugar
Chicken bouillon powder
Salt
Crushed peanuts
Cilantro

Quantities

The ingredients listed below are for one serving. Please determine how many servings you want to make before starting. One serving is exactly enough for one person.

Pea starch: 100g
Garlic: 3 cloves
Millet peppers: 3 pieces
Chili powder: 10g
Soy sauce: 10ml
Vinegar: 10ml
White sugar: 3ml
Chicken bouillon powder: 3g
Salt: 3g
Crushed peanuts: 5g
Cilantro: 5g

Instructions

Prepare the ingredients.
Mix 100g of pea starch with 100g of water and stir well.
Pour 600g of water into a pot, bring to a boil over high heat, then reduce to low heat.
Pour in the starch water while stirring continuously until the mixture becomes thick and has an even color.
Find a container and brush a thin layer of cooking oil on the inside.
Pour the cooked starch mixture into the container and refrigerate for 2-4 hours.
Take it out after refrigeration, unmold, and cut into strips.
Mince the garlic and millet peppers. Add 10g of chili powder and 5g of crushed peanuts, then mix well with hot oil.
Add 10ml of soy sauce, 10ml of vinegar, 5g of white sugar, 3g of chicken bouillon powder, and 3g of salt. Mix well.
Pour the seasoning over the liangfen and sprinkle with cilantro.