turns-00081.parquet:25015
29304131e96a2db2820510a4degenerate_repetitionAbsentFinal dense release
USER
Goal
Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers zh (ISO 639), en respectant le contexte culinaire.
Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.
Return Format
Tu dois renvoyer une liste d’objets sous la forme reçu.
- Chaque valeur doit être correctement traduite en zh.
- Les ingrédients doivent être adaptés à la langue cible.
- Aucune clé ne doit être modifiée.
Warnings
- Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
- Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
- Ne laisse aucune valeur non traduite.
- Ne renvoie que le JSON, sans explication.
Context Dump
Langue source : en (ISO 639)
Langue cible : zh (ISO 639)
Données à traduire :
[
{
"recipeCode": "ff7bb162f84744a4b594ffa9344a7f5e",
"updated": "2025-05-20T02:52:26.498Z",
"title": "Chicken Stock",
"subtitle": "MAKES ABOUT 3.4 LITRES (6 PINTS)",
"description": null,
"ingredients": [
{
"section": "For the recipe",
"ingredients": [
"uncooked chicken bones, such as backs, feet, wings, etc",
"chicken pieces, such as wings, thighs, drumsticks, etc",
"cold water",
"fresh ginger",
"spring onions, green tops removed",
"whole garlic cloves, unpeeled and lightly crushed",
"salt"
]
}
],
"instructions": [
"Place the chicken bones and pieces into a very large pot. The bones can be used either frozen or thawed.",
"Pour in the cold water and bring it to a gentle simmer.",
"Use a large, flat spoon to carefully skim off any scum that rises to the surface from the bones.",
"Adjust the heat to ensure the stock never comes to a full boil.",
"Continue skimming until the liquid appears clear, which may take between 20 to 40 minutes.",
"Avoid stirring or disturbing the stock during this process.",
"Reduce the heat to maintain a low simmer.",
"Add the ginger, spring onions, garlic, and 1 teaspoon of salt.",
"Let the stock simmer gently on low heat for 2 to 4 hours, removing any fat from the surface at least twice while cooking.",
"This slow simmering process develops a rich and full-bodied flavor, enhancing both the stock and the soups made from it.",
"Strain the stock through several layers of dampened cheesecloth or a very fine sieve, then let it cool.",
"Remove any fat that solidifies on the surface.",
"The stock can be used immediately or stored in containers and frozen for later use."
],
"notes_ingredients": null,
"notes_instructions": null
}
]
ASSISTANT
[
{
"recipeCode": "ff7bb162f84744a4b594ffa9344a7f5e",
"updated": "2025-05-20T02:52:26.498Z",
"title": "鸡汤",
"subtitle": "约3.4升（6品脱）",
"description": null,
"ingredients": [
{
"section": "食材",
"ingredients": [
"未煮的鸡骨，如鸡背、鸡爪、鸡翅等",
"鸡块，如鸡翅、鸡腿、大腿等",
"冷水",
"新鲜生姜",
"去掉绿色部分的葱白",
"整瓣大蒜，未剥皮，轻轻压碎",
"盐"
]
}
],
"instructions": [
"将鸡骨和鸡块放入一个非常大的锅中。骨头可以是冷冻或解冻的。",
"倒入冷水，用小火慢慢煮沸。",
"用大而平的勺子小心撇去骨头上浮起的浮沫。",
"调整火力，确保汤料不完全沸腾。",
"继续撇去浮沫，直到汤液变得清澈，可能需要20至40分钟。",
"此过程中避免搅拌或干扰汤汁。",
"降低火力，保持小火慢炖。",
"加入生姜、葱白、大蒜和1茶匙盐。",
"用小火慢炖2至4小时，烹饪过程中至少撇去两次表面油脂。",
"这个慢炖过程能使汤汁味道浓郁丰富，提升汤底及其制成的汤品风味。",
"用多层湿纱布或细筛过滤汤汁，然后冷却。",
"去除表面凝固的油脂。",
"汤汁可立即使用，或装入容器冷冻保存以备后用。"
],
"notes_ingredients": null,
"notes_instructions": null
}
]