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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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Cold-Shredded Chicken Salad Recipe

A quick dish prepared during isolation. Low in oil and calories, easy to make. Estimated preparation time: 30 minutes.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

Chicken breast (can be fresh or frozen)
Sesame oil (or Sichuan peppercorn oil)
Light soy sauce
Rice vinegar
White sugar
Salt
Cooking wine
Ginger
Boiled and cooled water

Measurements

Per serving:

Chicken breast: 200g
Sesame oil: 5ml
Light soy sauce: 4ml
Rice vinegar: 4ml
White sugar: 3g
Salt: 2g
Ginger: 20g

Instructions

Slice the ginger and set aside.
Pour 4 liters of water into a pot.
Add the chicken breast and ginger slices.
Pour in 20ml of cooking wine.
Bring the water to a boil over high heat without covering the pot.
Once boiling, reduce to medium heat and skim off the foam with a spoon.
Continue cooking for 5-7 minutes. If using fresh chicken, cook for 5 minutes; if frozen, cook for 7 minutes.
The size of the chicken breast affects cooking time. Insert a chopstick into the chicken breast; if it slides in easily, the chicken is cooked. If not, extend the cooking time.

Rinse the chicken breast with cooled boiled water to bring it down to room temperature.
Shred the chicken breast along the grain into fine strips.

Prepare a bowl.
Add the prepared sesame oil, light soy sauce, rice vinegar, white sugar, and salt to the bowl.
Stir the dressing to dissolve the sugar and salt as much as possible.
Pour the dressing over the shredded chicken and mix well.

Additional Notes

This dish was made with available ingredients during isolation. If possible, add cilantro and green onions for garnish. Add chili oil if you prefer a spicy flavor.

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

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