From a9f44898af1cc95049a377e20eb8ef770b6fd11c Mon Sep 17 00:00:00 2001
From: =?UTF-8?q?=E6=9C=A8=E5=8D=AB=E4=BA=8C=E8=B6=85=E4=BA=BA?=
 <9841932+entropybody@user.noreply.gitee.com>
Date: Fri, 12 Sep 2025 17:50:51 +0800
Subject: [PATCH] =?UTF-8?q?=E6=B7=BB=E5=8A=A0=E4=BA=86=E8=8B=B1=E6=96=87?=
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 ...5\347\201\274\350\217\234\345\277\203.jpg" |   0
 ...75\347\201\274\350\217\234\345\277\203.md" |  56 +++++
 ...3\345\261\261\351\243\230\351\233\252.jpg" |   0
 ...14\350\245\277\347\272\242\346\237\277.md" |  39 ++++
 ...40\347\202\222\350\261\206\350\247\222.md" |  48 +++++
 .../1.jpeg"                                   |   0
 .../2.jpeg"                                   |   0
 ...42\347\203\247\345\206\254\347\223\234.md" |  51 +++++
 ...42\347\203\247\350\214\204\345\255\220.md" |  56 +++++
 ...06\347\232\256\350\261\206\350\205\220.md" |  43 ++++
 ...4\350\214\266\346\240\221\350\217\207.jpg" |   0
 ...14\350\214\266\346\240\221\350\217\207.md" |  50 +++++
 ...7\350\214\266\346\240\221\350\217\207.jpg" |   0
 ...20\347\202\226\345\234\237\350\261\206.md" |  48 +++++
 .../1.jpeg"                                   |   0
 .../2.jpeg"                                   |   0
 .../3.jpeg"                                   |   0
 ...13\345\217\266\347\205\216\351\245\274.md" |  42 ++++
 ...4\347\202\222\351\270\241\350\233\213.jpg" |   0
 ...34\347\202\222\351\270\241\350\233\213.md" |  38 ++++
 ...61\347\205\216\350\261\206\350\205\220.md" |  42 ++++
 .../1.JPG"                                    |   3 +
 ...11\347\251\272\345\277\203\350\217\234.md" |  46 ++++
 ...11\350\245\277\345\205\260\350\212\261.md" |  42 ++++
 ...62\347\203\247\350\214\204\345\255\220.md" |  51 +++++
 ...6\347\232\256\351\235\222\346\244\222.jpg" |   0
 ...16\347\232\256\351\235\222\346\244\222.md" |  44 ++++
 .../1.jpeg"                                   |   0
 .../2.jpeg"                                   |   0
 ...71\344\270\211\351\262\234\350\217\207.md" |  64 ++++++
 ...35\346\262\271\347\224\237\350\217\234.md" |  43 ++++
 ...77\347\202\222\351\270\241\350\233\213.md" |  57 +++++
 .../1.jpeg"                                   |   0
 ...06\350\205\220\346\261\244\347\276\271.md" |  47 ++++
 ...\347\202\222\351\270\241\350\233\213.jpeg" |   0
 ...46\347\202\222\351\270\241\350\233\213.md" |  41 ++++
 .../1.jpeg"                                   |   0
 ...05\347\205\256\346\257\233\350\261\206.md" |  31 +++
 ...43\345\234\237\350\261\206\344\270\235.md" |  48 +++++
 ...54\350\261\206\350\205\220\347\205\262.md" |  43 ++++
 ...27\347\206\254\350\261\206\350\247\222.md" |  56 +++++
 ...67\346\244\222\347\232\256\350\233\213.md" |  54 +++++
 ...77\347\202\222\351\273\204\347\223\234.md" |  44 ++++
 ...1\351\270\241\350\233\213\347\276\271.jpg" |   0
 ...11\351\270\241\350\233\213\347\276\271.md" |  51 +++++
 ...61\351\270\241\350\233\213\347\276\271.md" |  43 ++++
 .../\351\270\241\350\233\213\347\276\271.jpg" |   0
 .../\351\270\241\350\233\213\347\276\271.md"  |  54 +++++
 translation/ch/starsystem/0Star.md            |   3 +
 translation/ch/starsystem/1Star.md            |  29 +++
 translation/ch/starsystem/2Star.md            |  87 ++++++++
 translation/ch/starsystem/3Star.md            | 117 ++++++++++
 translation/ch/starsystem/4Star.md            |  80 +++++++
 translation/ch/starsystem/5Star.md            |  22 ++
 translation/ch/starsystem/7Star.md            |   3 +
 ...44\346\226\255\346\212\200\345\267\247.md" |  35 +++
 ...62\347\232\204\347\202\222\345\210\266.md" |  44 ++++
 ...05\346\226\231\346\212\200\345\267\247.md" |  15 ++
 ...23\344\270\232\346\234\257\350\257\255.md" | 171 +++++++++++++++
 .../tips/learn/\345\216\273\350\205\245.md"   |  43 ++++
 ...46\344\271\240\345\207\211\346\213\214.md" | 155 +++++++++++++
 ...40\347\202\222\344\270\216\347\205\216.md" |  51 +++++
 ...46\344\271\240\347\204\257\346\260\264.md" |  49 +++++
 .../\345\255\246\344\271\240\347\205\256.md"  |  12 ++
 .../\345\255\246\344\271\240\350\205\214.md"  | 121 +++++++++++
 .../\345\255\246\344\271\240\350\222\270.md"  |  22 ++
 .../\345\276\256\346\263\242\347\202\211.md"  |  47 ++++
 ...72\346\260\224\347\202\270\351\224\205.md" |  65 ++++++
 ...37\345\223\201\345\256\211\345\205\250.md" | 107 +++++++++
 ...30\345\216\213\345\212\233\351\224\205.md" |  36 ++++
 ...50\346\210\277\345\207\206\345\244\207.md" | 142 ++++++++++++
 ...50\345\220\203\344\273\200\344\271\210.md" |  38 ++++
 ...13\344\270\216\347\246\201\345\277\214.md" |  68 ++++++
 translation/en/dishes/aquatic/Boiled Fish.md  |  27 +++
 .../en/dishes/aquatic/Braised Fish Head.md    |  33 +++
 .../Braised Prawns in Oil.jpg                 |   3 +
 .../Braised Prawns in Oil.md                  |  23 ++
 .../Braised Sea Cucumber with Scallions.jpeg  |   3 +
 .../Braised Sea Cucumber with Scallions.md    |  27 +++
 .../sauce.jpeg                                |   3 +
 .../sea cucumber.jpeg                         |   3 +
 .../very light blue.jpeg                      |   3 +
 translation/en/dishes/aquatic/Braised carp.md |  27 +++
 .../aquatic/Braised fish in brown sauce.md    |  35 +++
 .../dishes/aquatic/Claw hugging eggs/1.jpeg   |   3 +
 .../dishes/aquatic/Claw hugging eggs/2.jpeg   |   3 +
 .../dishes/aquatic/Claw hugging eggs/3.jpeg   |   3 +
 .../Claw hugging eggs/Claw hugging eggs.md    |  27 +++
 .../dishes/aquatic/Curry stir fried crab.md   |  27 +++
 .../Dry fried Argentine red shrimp.jpg        |   3 +
 .../Dry fried Argentine red shrimp.md         |  29 +++
 .../Fried Shrimp with Butter.jpg              |   3 +
 .../Fried Shrimp with Butter.md               |  27 +++
 .../en/dishes/aquatic/Garlic crayfish/1.jpeg  |   3 +
 .../en/dishes/aquatic/Garlic crayfish/2.jpeg  |   3 +
 .../Garlic crayfish/Garlic crayfish.md        |  25 +++
 .../Garlic flavored butter shrimp/1.jpg       |   3 +
 .../Garlic flavored butter shrimp.md          |  29 +++
 .../Microwave Onion Ginger Black Cod.md       |  41 ++++
 .../Mustard butter Roche shrimp.jpg           |   3 +
 .../Mustard butter Roche shrimp.md            |  25 +++
 .../Pan fried Puffin Fish.jpeg                |   3 +
 .../Pan fried Puffin Fish.md                  |  27 +++
 .../aquatic/Poached Shrimp/Poached Shrimp.md  |  29 +++
 .../Poached Shrimp/Poached Shrimp.webp        |   3 +
 .../aquatic/Scallion oil mandarin fish/10.jpg |   3 +
 .../Scallion oil mandarin fish.jpg            |   3 +
 .../Scallion oil mandarin fish.md             |  23 ++
 .../Scallion oil sea bass.jpg                 |   3 +
 .../aquatic/Steamed Perch/Steamed Perch.jpg   |   3 +
 .../aquatic/Steamed Perch/Steamed Perch.md    |  25 +++
 .../dishes/aquatic/Steamed Perch/plating.jpg  |   3 +
 .../aquatic/Steamed Perch/screwdriver.jpg     |   3 +
 .../en/dishes/aquatic/Steamed oysters.md      |  19 ++
 .../Stewed Carp and Cabbage.jpeg              |   3 +
 .../Stewed Carp and Cabbage.md                |  27 +++
 .../Stewed tofu with catfish.jpg              |   3 +
 .../Stewed tofu with catfish.md               |  27 +++
 .../en/dishes/aquatic/crayfish/crayfish.md    |  29 +++
 .../aquatic/crayfish/finished product.jpg     |   3 +
 .../aquatic/grilled fish/grilled fish.jpg     |   3 +
 .../aquatic/grilled fish/grilled fish.md      |  25 +++
 .../sweat and sour carp/finished product.jpg  |   3 +
 .../aquatic/sweat and sour carp/pickle.jpg    |   3 +
 .../sweat and sour carp.md                    |  29 +++
 .../breakfast/Air fryer bread slices.md       |  27 +++
 .../en/dishes/breakfast/Boiled corn.md        |  21 ++
 .../dishes/breakfast/Egg fried rice cake.md   |  29 +++
 .../breakfast/Longan and jujube Congee.md     |  25 +++
 .../en/dishes/breakfast/Microwave Cake.md     |  27 +++
 .../breakfast/Microwave oven poached eggs.md  |  27 +++
 translation/en/dishes/breakfast/Milk Oats.md  |  39 ++++
 .../en/dishes/breakfast/Oat egg cake.md       |  31 +++
 .../en/dishes/breakfast/Perfect boiled egg.md |  27 +++
 .../breakfast/Scotch eggs/Scotch eggs.md      |  39 ++++
 .../en/dishes/breakfast/Scotch eggs/egg1.png  |   3 +
 .../en/dishes/breakfast/Scotch eggs/egg2.png  |   3 +
 .../en/dishes/breakfast/Scotch eggs/egg3.png  |   3 +
 .../en/dishes/breakfast/Scrambled Egg.md      |  25 +++
 .../dishes/breakfast/Steamed Steamed rolls.md |  23 ++
 .../dishes/breakfast/Steamed egg custard.md   |  23 ++
 translation/en/dishes/breakfast/Tea egg.md    |  27 +++
 .../en/dishes/breakfast/The Sun Egg.md        |  31 +++
 translation/en/dishes/breakfast/Toast jam.md  |  25 +++
 .../dishes/breakfast/Tuna sauce sandwich.md   |  23 ++
 .../en/dishes/breakfast/egg sandwich.md       |  23 ++
 .../breakfast/onsen tamago/onsen tamago.md    |  43 ++++
 .../dishes/breakfast/pan-fried dumplings.md   |  23 ++
 .../en/dishes/breakfast/shredded pancake.md   |  35 +++
 .../en/dishes/breakfast/soft-boiled egg.md    |  25 +++
 .../dishes/condiment/Chili oil/Chili oil.jpg  |   3 +
 .../dishes/condiment/Chili oil/Chili oil.md   |  25 +++
 ...th watering chicken+oil splashed chili.jpg |   3 +
 .../en/dishes/condiment/Fried string sauce.md |  23 ++
 .../en/dishes/condiment/Garlic soy sauce.md   |  19 ++
 .../Simplified version fried sugar color.md   |  21 ++
 .../condiment/Sucrose syrup/Sucrose syrup.md  |  35 +++
 .../dishes/condiment/Sucrose syrup/bottle.jpg |   3 +
 .../dishes/condiment/Sweet and Sour Sauce.md  |  23 ++
 translation/en/dishes/condiment/oil pastry.md |  21 ++
 .../en/dishes/condiment/scallion oil.md       |  23 ++
 .../strawberry jam/Boiled strawberries.jpeg   |   3 +
 .../strawberry jam/Mixed strawberries.jpeg    |   3 +
 .../Ready made strawberry jam.png             |   3 +
 .../strawberry jam/Washed strawberries.jpeg   |   3 +
 .../strawberry jam/strawberry jam.md          |  25 +++
 .../Anti sand taro products.jpg               |   3 +
 .../dessert/Anti sand taro/Anti sand taro.md  |  25 +++
 .../dessert/British Sikon/British Sikon.md    |  29 +++
 .../dessert/British Sikon/British Sikon.png   |   3 +
 .../dessert/Chiffon cake/Chiffon cake.md      |  75 +++++++
 .../dishes/dessert/Chiffon cake/DSC08606.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08608.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08612.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08618.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08621.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08627.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/DSC08716.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/IMG_0269.jpg  |   3 +
 .../dishes/dessert/Chiffon cake/IMG_1516.jpg  |   3 +
 .../Coffee coconut milk jelly.md              |  27 +++
 .../Coffee coconut milk jelly.png             |   3 +
 .../dishes/dessert/Fried Milk/Fried Milk.jpg  |   3 +
 .../dishes/dessert/Fried Milk/Fried Milk.md   |  29 +++
 .../Grilled egg tart/Grilled egg tart.md      |  31 +++
 .../Grilled egg tart/Grilled egg tart.png     |   3 +
 .../Guilinggao/Finished Guilinggao.jpg        |   3 +
 .../dishes/dessert/Guilinggao/Guilinggao.md   |  33 +++
 .../Italian Hard-boiled Egg Yolk Cookies.jpg  |   3 +
 .../Italian Hard-boiled Egg Yolk Cookies.md   |  29 +++
 .../dishes/dessert/Konjac cake/Konjac cake.md |  53 +++++
 .../No Chef Machine Honey Bread.jpg           |   3 +
 .../No Chef Machine Honey Bread.md            |  35 +++
 .../dessert/Oreo ice cream/Oreo ice cream.md  |  25 +++
 .../Oven version Basque cheesecake.jpg        |   3 +
 .../Oven version Basque cheesecake.md         |  29 +++
 .../Red grapefruit cake.md                    |  27 +++
 .../Tiramisu/Tiramisu finished product.jpg    |   3 +
 .../en/dishes/dessert/Tiramisu/Tiramisu.md    |  25 +++
 .../Yogurt Italian Cream.md                   |  29 +++
 .../Yogurt Italian Cream.png                  |   3 +
 .../Yu Ni Xue Mei Niang finished product.jpg  |   3 +
 .../Yuni Xuemei Niang/Yuni Xuemei Niang.md    |  25 +++
 .../Snowflake pastry finished product.jpg     |   3 +
 .../snowflake pastry/snowflake pastry.md      |  33 +++
 .../strawberry ice cream.md                   |  25 +++
 translation/en/dishes/drink/B52 bomber.md     |  29 +++
 .../en/dishes/drink/Gin Fizz/Gin Fizz.md      |  43 ++++
 .../en/dishes/drink/Gin Fizz/gin-fizz.jpg     |   3 +
 .../drink/Gin and Tonic/Gin and Tonic.md      |  39 ++++
 .../dishes/drink/Gin and Tonic/gin-tonic.jpg  |   3 +
 .../Jiu Nian Laozao/Jiu Nian Laozao.jpeg      |   3 +
 .../drink/Jiu Nian Laozao/Jiu Nian Laozao.md  |  35 +++
 .../Jiu Nian Laozao/Jiu Nian Mi Gao.jpeg      |   3 +
 .../Kiwi Spinach Special Recipe.md            |  25 +++
 .../kiwi-example.jpg                          |   3 +
 .../en/dishes/drink/Long Island Iced Tea.md   |  29 +++
 .../en/dishes/drink/Mango Pomelo Sago.md      |  27 +++
 translation/en/dishes/drink/Mojito Mojito.md  |  27 +++
 .../Passion Fruit Orange Special Recipe.md    |  33 +++
 .../soda-version.jpg                          |   3 +
 .../tea-version.jpg                           |   3 +
 .../Pineapple Coffee Special Recipe.md        |  29 +++
 .../Pineapple Coffee Special Recipe.png       |   3 +
 .../drink/Rake Orange Tea/Rake Orange Tea.md  |  27 +++
 .../drink/Rake Orange Tea/citrus-tea.jpg      |   3 +
 .../drink/Seaside sunset/Seaside sunset.jpg   |   3 +
 .../drink/Seaside sunset/Seaside sunset.md    |  39 ++++
 ...soup (semi-finished product processing).md |  27 +++
 .../Sugar coconut smoothie-1.jpg              |   3 +
 .../Sugar coconut smoothie.md                 |  29 +++
 .../Thai Hand Label Black Tea.jpg             |   3 +
 .../Thai Hand Label Black Tea.md              |  27 +++
 .../en/dishes/drink/Winter Melon Tea.md       |  27 +++
 translation/en/dishes/drink/cola bucket.md    |  37 ++++
 ...powder (ice powder) finished product 1.jpg |   3 +
 ...powder (ice powder) finished product 2.jpg |   3 +
 .../en/dishes/drink/ice jelly/ice jelly.md    |  31 +++
 .../en/dishes/drink/lemonade/lemonade.jpg     |   3 +
 .../en/dishes/drink/lemonade/lemonade.md      |  25 +++
 translation/en/dishes/drink/milk tea.md       |  25 +++
 .../sour plum drink/imges/sour_plum_soup.jpg  |   3 +
 .../drink/sour plum drink/sour plum drink.md  |  27 +++
 .../A bowl of fragrance from a farmhouse.md   |  29 +++
 ...bowl of fragrant agricultural products.jpg |   3 +
 .../Bamboo and lamb belly stew.md             |  25 +++
 .../Beef with black pepper.jpg                |   3 +
 .../Beef with black pepper.md                 |  33 +++
 .../meat_dish/Boiled Beef/Boiled Beef.md      |  71 ++++++
 .../en/dishes/meat_dish/Boiled Beef/sznr1.jpg |   3 +
 .../dishes/meat_dish/Boiled Beef/sznr10.jpg   |   3 +
 .../dishes/meat_dish/Boiled Beef/sznr11.jpg   |   3 +
 .../dishes/meat_dish/Boiled Beef/sznr12.jpg   |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr2.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr3.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr4.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr5.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr6.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr7.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr8.jpg |   3 +
 .../en/dishes/meat_dish/Boiled Beef/sznr9.jpg |   3 +
 .../Boiled Sliced Pork in Spicy Sauce.md      |  27 +++
 ...raised Chicken with Shiitake Mushrooms.jpg |   3 +
 ...Braised Chicken with Shiitake Mushrooms.md |  25 +++
 .../en/dishes/meat_dish/Braised Chicken.md    |  27 +++
 .../Braised Pork Trotter with Soya Sauce.jpg  |   3 +
 .../Braised Pork Trotter with Soya Sauce.md   |  27 +++
 ...aised Pork with pickled Chinese cabbage.md |  25 +++
 .../meat_dish/Braised beef/Braised beef.jpg   |   3 +
 .../meat_dish/Braised beef/Braised beef.md    |  31 +++
 .../Braised lamb chops and noodles.jpg        |   3 +
 .../Braised lamb chops and noodles.md         |  33 +++
 .../1.jpeg                                    |   3 +
 .../2.jpeg                                    |   3 +
 .../3.jpeg                                    |   3 +
 .../4.jpeg                                    |   3 +
 ...ork belly with preserved mustard greens.md |  27 +++
 .../en/dishes/meat_dish/Bring an elbow.md     |  31 +++
 ...Cantonese style radish and beef brisket.md |  27 +++
 ...ntonese style radish and beef brisket.webp |   3 +
 .../Cheese bacon macaroni.md                  |  27 +++
 .../Cheese bacon macaroni/onepot.png          |   3 +
 .../meat_dish/Cheese bacon macaroni/oven.jpg  |   3 +
 .../en/dishes/meat_dish/Cola chicken wings.md |  23 ++
 .../dishes/meat_dish/Cold eating rabbits.md   |  25 +++
 .../Cold chicken shreds _ Tear off.jpg        |   3 +
 .../Cold chicken shreds blanched in water.jpg |   3 +
 .../Cold mixed shredded chicken.jpg           |   3 +
 .../Cold mixed shredded chicken.md            |  33 +++
 .../en/dishes/meat_dish/Crispy fried pork.md  |  55 +++++
 translation/en/dishes/meat_dish/Cumin Beef.md |  21 ++
 .../meat_dish/Curry Beef/Curry Beef.jpg       |   3 +
 .../dishes/meat_dish/Curry Beef/Curry Beef.md |  33 +++
 .../dishes/meat_dish/Drunken pork ribs/1.jpeg |   3 +
 .../Drunken pork ribs/Drunken pork ribs.md    |  27 +++
 .../Dried fried chicken products.jpg          |   3 +
 .../Dry fried chicken/Dry fried chicken.md    |  27 +++
 .../Fish-Flavored Eggplant.md                 |  49 +++++
 .../Fish-Flavored Eggplant/yxqz1.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz2.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz3.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz4.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz5.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz6.jpg          |   3 +
 .../Fish-Flavored Eggplant/yxqz7.jpg          |   3 +
 .../meat_dish/Fish-flavored shredded pork.md  |  29 +++
 .../meat_dish/Fragrant dried shredded meat.md |  35 +++
 .../Ginger and Scallion Fishing Chicken.md    |  27 +++
 .../Grilled lamb chops/Grilled lamb chops.md  |  21 ++
 .../Guizhou Spicy Chicken.jpg                 |   3 +
 .../Guizhou Spicy Chicken.md                  |  31 +++
 ...uizhou style sausage and baby bok choy.jpg |   3 +
 ...Guizhou style sausage and baby bok choy.md |  27 +++
 .../Hui style Braised pork belly/1.jpeg       |   3 +
 .../Hui style Braised pork belly/2.jpeg       |   3 +
 .../Hui style Braised pork belly.md           |  27 +++
 .../Hunan Homestyle Braised pork belly.jpeg   |   3 +
 .../Hunan Homestyle Braised pork belly.md     |  25 +++
 .../Italian style roasted chicken.md          |  33 +++
 .../Jiang fried chicken.jpg                   |   3 +
 .../Jiang fried chicken.md                    |  23 ++
 .../Kung Pao chicken/Kung Pao chicken.jpg     |   3 +
 .../Kung Pao chicken/Kung Pao chicken.md      |  41 ++++
 .../Lean potato slices/Lean potato slices.jpg |   3 +
 .../Lean potato slices/Lean potato slices.md  |  27 +++
 .../en/dishes/meat_dish/Lychee Pork/1.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/2.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/3.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/4.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/5.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/6.jpeg    |   3 +
 .../en/dishes/meat_dish/Lychee Pork/7.jpeg    |   3 +
 .../meat_dish/Lychee Pork/Lychee Pork.md      |  27 +++
 .../en/dishes/meat_dish/Mapo tofu/1.jpeg      |   3 +
 .../dishes/meat_dish/Mapo tofu/Mapo tofu.md   |  25 +++
 .../Mother's Stewed Pig Trotters.md           |  29 +++
 .../Mother's Stewed Pig Trotters/result1.jpg  |   3 +
 .../Mother's Stewed Pig Trotters/result2.jpg  |   3 +
 .../Mother's Stewed Pig Trotters/result3.jpg  |   3 +
 ...Mustard Roche Shrimp Finished Products.jpg |   3 +
 .../Mustard Roche Shrimp.md                   |  31 +++
 .../Old-fashioned sweet and sour pork.md      |  43 ++++
 .../Pakistan Beef Curry.md                    |  33 +++
 .../Pakistan Beef Curry.png                   |   3 +
 .../Pour in tomato paste.png                  |   3 +
 .../Pakistan Beef Curry/Tomato paste.png      |   3 +
 .../meat_dish/Pakistan Beef Curry/beef.png    |   3 +
 .../meat_dish/Pakistan Beef Curry/oil.png     |   3 +
 .../meat_dish/Pakistan Beef Curry/red.png     |   3 +
 .../Pan fried pork belly.jpg                  |   3 +
 .../Pan fried pork belly.md                   |  29 +++
 .../Pig skin jelly/Pig skin jelly.jpg         |   3 +
 .../Pig skin jelly/Pig skin jelly.md          |  31 +++
 .../Plasma duck/Plasma Duck (Spicy).jpg       |   3 +
 .../Plasma duck (slightly spicy).jpg          |   3 +
 .../meat_dish/Plasma duck/Plasma duck.md      |  29 +++
 .../meat_dish/Poached egg with minced pork.md |  23 ++
 translation/en/dishes/meat_dish/Pork Feast.md |  23 ++
 ...pe for Steamed White Eel with Soy Sauce.md |  41 ++++
 .../Steamed white eel with soy sauce.jpeg     |   3 +
 .../en/dishes/meat_dish/Rural beer duck.md    |  43 ++++
 .../meat_dish/Salt and pepper strips.md       |  25 +++
 .../dishes/meat_dish/Sauce pork ribs/1.jpeg   |   3 +
 .../dishes/meat_dish/Sauce pork ribs/2.jpeg   |   3 +
 .../Sauce pork ribs/Sauce pork ribs.md        |  27 +++
 ...rp, oil, wheat, and vegetable products.jpg |   3 +
 ...le with Diced Fish and Black Bean Sauce.md |  29 +++
 ...uteed Vermicelli with Spicy Minced Pork.md |  27 +++
 .../Screaming Bullfrog/Screaming Bullfrog.jpg |   3 +
 .../Screaming Bullfrog/Screaming Bullfrog.md  |  29 +++
 .../en/dishes/meat_dish/Shangzhi Meat.md      |  25 +++
 .../en/dishes/meat_dish/Shanxi oily meat.md   |  25 +++
 .../000.jpg                                   |   3 +
 .../001.jpg                                   |   3 +
 ...imple Braised pork belly in Brown Sauce.md |  35 +++
 .../Southern style Braised pork belly.md      |  25 +++
 .../Spicy Chicken Claw Pot.md                 |  25 +++
 .../Spicy Chicken Claw Pot/result1.jpg        |   3 +
 .../Spicy Chicken Claw Pot/result2.jpg        |   3 +
 translation/en/dishes/meat_dish/Spicy Pot.md  |  27 +++
 .../Spicy stir fried meat with millet.md      |  25 +++
 .../meat_dish/Steamed Pork with Rice Flour.md |  27 +++
 .../Stewed Beef with Tomatoes and Potatoes.md |  29 +++
 .../abaaba_1.png                              |   3 +
 .../Stewed Cabbage and Pork with Noodles.md   |  25 +++
 .../Stewed lamb chops with radish.md          |  25 +++
 .../Pork ribs 1.jpg                           |   3 +
 .../Pork ribs 2.jpg                           |   3 +
 .../Stewed spareribs with potatoes.md         |  21 ++
 .../meat_dish/Stir fried Beef with Pepper.md  |  33 +++
 .../Stir fried Pork with Cucumber.md          |  23 ++
 .../Stir fried Pork with Dried Celery.jpg     |   3 +
 .../Stir fried Pork with Dried Celery.md      |  29 +++
 ...ried Pork with Green Pepper and Potato.jpg |   3 +
 ...fried Pork with Green Pepper and Potato.md |  27 +++
 .../Stir fried Pork with Jiaobai/1.jpeg       |   3 +
 .../Stir fried Pork with Jiaobai/2.jpeg       |   3 +
 .../Stir fried Pork with Jiaobai.md           |  33 +++
 .../meat_dish/Stir fried Pork with Onion.md   |  37 ++++
 .../Stir fried chicken liver.md               |  33 +++
 .../finished product.jpg                      |   3 +
 ...r fried minced meat with garlic sprouts.md |  25 +++
 .../Stir fried sausage with Dutch beans/1.png |   3 +
 .../Stir fried sausage with Dutch beans/2.png |   3 +
 .../Stir fried sausage with Dutch beans.md    |  41 ++++
 .../meat_dish/Stir-fried Pork with Peppers.md |  29 +++
 .../en/dishes/meat_dish/Stir-fried Pork.md    |  21 ++
 .../Stir-fried Yellow Beef.jpg                |   3 +
 .../Stir-fried Yellow Beef.md                 |  27 +++
 .../Sweet and Sour Pork Tenderloin.md         |  25 +++
 .../Sweet and Sour Spare Ribs/1.jpeg          |   3 +
 .../Sweet and Sour Spare Ribs/2.jpeg          |   3 +
 .../Sweet and Sour Spare Ribs.md              |  27 +++
 .../Sweet and spicy roasted whole wings.md    |  27 +++
 .../en/dishes/meat_dish/Taiwan Style/1.jpg    |   3 +
 .../meat_dish/Taiwan Style/Taiwan Style.md    |  33 +++
 .../en/dishes/meat_dish/Tiger skin elbow.md   |  47 ++++
 .../Tomato beef brisket.md                    |  25 +++
 .../en/dishes/meat_dish/Tomato red sauce.md   |  25 +++
 .../dishes/meat_dish/Twice cooked pork/1.jpeg |   3 +
 .../dishes/meat_dish/Twice cooked pork/2.jpeg |   3 +
 .../Twice cooked pork/Twice cooked pork.md    |  43 ++++
 .../Pickled winter melon.jpg                  |   3 +
 .../Winter melon stuffed meat/Roll meat.jpg   |   3 +
 .../Winter melon fermented meat products.jpg  |   3 +
 .../Winter melon shape.jpg                    |   3 +
 .../Winter melon stuffed meat.md              |  49 +++++
 .../Winter melon stuffed meat/plating.jpg     |   3 +
 .../Winter melon stuffed meat/whisk eggs.jpg  |   3 +
 .../Step 2 Stir fry the duck.jpg              |   3 +
 .../Step 4 Pressure cooker cooking.jpg        |   3 +
 ...tep \342\221\240 Prepare Rice noodles.jpg" |   3 +
 ...342\221\242 Rice noodles wrapped duck.jpg" |   3 +
 .../Xiangqi Mifu Duck/Xiangqi Mifu Duck.jpg   |   3 +
 .../Xiangqi Mifu Duck/Xiangqi Mifu Duck.md    |  31 +++
 .../Big Plate Chicken.jpeg                    |   3 +
 ...Large plate chicken skin with noodles.jpeg |   3 +
 .../Xinjiang Big Plate Chicken.md             |  27 +++
 .../Beef brisket area.jpeg                    |   3 +
 .../Beef brisket blanching water.jpeg         |   3 +
 ...risket can start stewing at this time.jpeg |   3 +
 .../Beef brisket in the pot.jpeg              |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 1.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 2.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 3.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 4.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 5.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 6.jpeg |   3 +
 .../meat_dish/Zhuhou beef brisket/Bowl 7.jpeg |   3 +
 .../Cut beef brisket into pieces.jpeg         |   3 +
 .../Zhuhou beef brisket/Filter soup.jpeg      |   3 +
 .../Zhuhou beef brisket/Potato slices.jpeg    |   3 +
 .../Zhuhou beef brisket paired with rice.jpeg |   3 +
 .../Zhuhou beef brisket.jpeg                  |   3 +
 .../Zhuhou beef brisket.md                    |  35 +++
 .../beer-braised duck/beer-braised duck.jpg   |   3 +
 .../beer-braised duck/beer-braised duck.md    |  27 +++
 .../boneless chicken feet.jpg                 |   3 +
 .../boneless chicken feet.md                  |  39 ++++
 .../dishes/meat_dish/grilled chicken wings.md |  29 +++
 .../meat_dish/marinated dish/Stewed Beef.jpeg |   3 +
 .../marinated dish/beef noodles.jpeg          |   3 +
 .../meat_dish/marinated dish/bittern.jpeg     |   3 +
 .../marinated dish/marinated dish.md          |  51 +++++
 .../mouth-watering chicken.jpg                |   3 +
 .../mouth-watering chicken.md                 |  27 +++
 .../en/dishes/meat_dish/steak/steak.jpg       |   3 +
 .../en/dishes/meat_dish/steak/steak.md        |  59 +++++
 ...Mandarin Fish Finished Product Picture.jpg |   3 +
 .../steamed mandarin fish.md                  |  29 +++
 .../dishes/meat_dish/sweet-and-sour pork.md   |  27 +++
 .../Air fryer chicken wings.md                |  27 +++
 .../Chicken wings -0.jpg                      |   3 +
 .../Chicken wings in 1.jpg                    |   3 +
 .../Air fryer lamb chops.md                   |  27 +++
 .../Air fryer lamb chops/lamb chops.jpg       |   3 +
 .../semi-finished/Butter hotpot base.md       |  55 +++++
 .../French fries/French fries.jpg             |   3 +
 .../French fries/French fries.md              |  47 ++++
 .../dishes/semi-finished/Frozen dumplings.md  |  31 +++
 .../Lazy Egg Tart/Lazy Egg Tart.md            |  27 +++
 .../Lazy Egg Tart/Lazy Egg Tart.png           |   3 +
 .../en/dishes/semi-finished/Liangpi.md        |  35 +++
 .../semi-finished/Quick frozen Wonton.md      |  39 ++++
 .../Quick frozen rice dumpling.jpg            |   3 +
 .../Quick frozen rice dumpling.md             |  27 +++
 .../semi-finished/Semi finished pasta.md      |  33 +++
 .../Angchi Fish Tofu Soup 01.jpg              |   3 +
 .../Angchi Fish Tofu Soup 02.jpg              |   3 +
 .../Angchi Fish Tofu Soup.md                  |  29 +++
 .../Sha Guang Fish Tofu Soup.jpg              |   3 +
 .../en/dishes/soup/Chenpi Pork Rib Soup.md    |  31 +++
 .../Chenpi Pork Rib Soup.jpg                  |   3 +
 .../Chenpi Pork Rib Soup.md                   |  33 +++
 ...ongee with White Fungus and Lotus Seeds.md |  27 +++
 ...ngee with White Fungus and Lotus Seeds.png |   3 +
 .../en/dishes/soup/Cream of mushroom soup.md  |  35 +++
 .../soup/Golden needle mushroom soup.md       |  23 ++
 .../dishes/soup/Gougan mushroom soup/1.jpeg   |   3 +
 .../dishes/soup/Gougan mushroom soup/2.jpeg   |   3 +
 .../dishes/soup/Gougan mushroom soup/3.jpeg   |   3 +
 .../Gougan mushroom soup.md                   |  29 +++
 translation/en/dishes/soup/Laba Congee.md     |  35 +++
 .../dishes/soup/Mutton soup/Mutton soup.jpg   |   3 +
 .../en/dishes/soup/Mutton soup/Mutton soup.md |  27 +++
 .../Pork Rib and Corn Soup.jpeg               |   3 +
 .../Pork Rib and Corn Soup.md                 |  33 +++
 .../Pork ribs and bitter melon soup.md        |  39 ++++
 .../Preserved egg and lean pork congee.md     |  37 ++++
 translation/en/dishes/soup/Rice porridge.md   |  23 ++
 .../en/dishes/soup/Seaweed Egg Drop Soup.md   |  23 ++
 .../en/dishes/soup/Steamed Meat-ball soup.md  |  47 ++++
 ...wed Roast\302\240squab with Mushrooms.jpg" |   3 +
 ...ewed Roast\302\240squab with Mushrooms.md" |  27 +++
 ...Tomato and beef Egg&vegetable soup soup.md |  33 +++
 .../en/dishes/soup/Tomato and egg soup.md     |  21 ++
 .../Vermilion Bird Soup.jpg                   |   3 +
 .../Vermilion Bird Soup.md                    |  25 +++
 translation/en/dishes/soup/borscht.md         |  39 ++++
 translation/en/dishes/soup/millet congee.md   |  29 +++
 .../Air fryer for cooking chicken rice.jpg    |   3 +
 .../Air fryer for cooking chicken rice.md     |  29 +++
 .../Basic Milk Bread/1-1 Finished product.jpg |   3 +
 .../2-1 Equipment Introduction 1.jpg          |   3 +
 .../2-2 Equipment Introduction 2.jpg          |   3 +
 .../4-1 Fermentation Head 1.jpg               |   3 +
 .../4-2 Fermentation Head 2.jpg               |   3 +
 .../4-3 Fermentation Head 3.jpg               |   3 +
 .../4-4 The dough at this time.jpg            |   3 +
 .../Basic Milk Bread/4-6 Finished Bread.jpg   |   3 +
 .../Basic Milk Bread/5-1 Finished product.jpg |   3 +
 .../Basic Milk Bread/Basic Milk Bread.md      | 125 +++++++++++
 .../Transfer 4-5 to container.jpg             |   3 +
 .../en/dishes/staple/Bibimbap/Bibimbap.md     |  25 +++
 .../en/dishes/staple/Bibimbap/Bibimbap.png    |   3 +
 .../staple/Boil instant noodles with eggs.md  |  27 +++
 .../Bonito, seaweed, corn rice.md             |  27 +++
 .../Bonito, seaweed, corn rice/rice.jpg       |   3 +
 .../Braised Bean Noodles.md                   |  41 ++++
 .../Chinese style pies/Chinese style pies.md  |  31 +++
 .../1 eggplant slice and meat slice.jpg       |   3 +
 .../2\347\261\263\347\262\211250g.jpg"        |   3 +
 .../3 Rice noodles egg.jpg                    |   3 +
 .../staple/Eggplant meat pancake/4 Mixed.jpg  |   3 +
 .../5 pots of oil for cooking.jpg             |   3 +
 ...nkle salt and prepare to start the pot.jpg |   3 +
 .../Eggplant meat pancake.jpg                 |   3 +
 .../Eggplant meat pancake.md                  |  53 +++++
 .../Start frying at 6.jpg                     |   3 +
 ...ric rice cooker for cooking salmon rice.md |  25 +++
 ...c rice cooker for cooking salmon rice.webp |   3 +
 .../Fermented Glutinous Rice Dumplings.md     |  25 +++
 .../staple/Fried Chinese leek dumplings.md    |  27 +++
 .../dishes/staple/Fried jelly/Fried jelly.md  |  29 +++
 .../Stir fried liangfen finished product.jpg  |   3 +
 .../staple/Fried jelly/chaoliangfen.jpg       |   3 +
 .../Ham Rice and vegetable roll.md            |  27 +++
 .../Rice and vegetable roll.png               |   3 +
 .../Henan steamed noodles.md                  |  47 ++++
 .../Henan steamed noodles.png                 |   3 +
 .../Japanese Curry Rice.md                    |  57 +++++
 .../Japanese Curry Rice/finished product.jpg  |   3 +
 .../Japanese style beef bowl rice.md          |  59 +++++
 .../finished product.png                      |   3 +
 .../dishes/staple/Lao Gan Ma mixed noodles.md |  23 ++
 translation/en/dishes/staple/Luosifen.md      |  35 +++
 .../staple/Meat and egg covered rice.md       |  27 +++
 .../Microwave oven sausage Little pan rice.md |  25 +++
 ...Microwave oven sausage Little pan rice.png |   3 +
 .../en/dishes/staple/Noodles in soup.md       |  23 ++
 .../Old friend pork powder.jpg                |   3 +
 .../Old friend pork powder.md                 |  25 +++
 .../en/dishes/staple/Pizza crust/001.jpeg     |   3 +
 .../dishes/staple/Pizza crust/Pizza crust.md  |  43 ++++
 .../Sauce mixed buckwheat noodles/1.jpeg      |   3 +
 .../Sauce mixed buckwheat noodles/2.jpeg      |   3 +
 .../Sauce mixed buckwheat noodles.md          |  27 +++
 .../en/dishes/staple/Scallion Oil Noodles.md  |  41 ++++
 .../dishes/staple/Sesame oil mixed noodles.md |  25 +++
 .../Shaanxi oil splashed noodles.md           |  41 ++++
 .../Shaanxi oil splashed noodles/chemian.png  |   3 +
 .../finished product.png                      |   3 +
 .../Sour and Spicy Fern Root Noodles.md       |  35 +++
 .../Spaghetti bolognese.md                    |  31 +++
 .../staple/Spaghetti bolognese/final.jpg      |   3 +
 .../staple/Spaghetti bolognese/sauce.jpg      |   3 +
 .../staple/Spaghetti bolognese/spaghetti.jpg  |   3 +
 .../Spicy Fat Reducing Buckwheat Noodles.md   |  27 +++
 .../dishes/staple/Steamed braised noodles.md  |  41 ++++
 .../Electric rice cooker steaming rice.md     |  27 +++
 .../Steamed rice in a pot.md                  |  23 ++
 .../rice_regularPot.jpeg                      |   3 +
 .../en/dishes/staple/Stir fried bread.md      |  23 ++
 .../Stir fried spaghetti.md                   |  23 ++
 .../dishes/staple/Stir fried spaghetti/a.jpg  |   3 +
 .../staple/Stir-fried instant noodles.md      |  47 ++++
 .../dishes/staple/Stir-fried rice noodles.md  |  37 ++++
 .../Tomato and egg noodles.md                 |  53 +++++
 .../staple/Tomato and egg noodles/food.jpg    |   3 +
 .../staple/Tomato and egg noodles/fryEgg.jpg  |   3 +
 .../Tomato and egg noodles/pretreatFood.jpg   |   3 +
 .../staple/Tomato and egg noodles/tomato.jpg  |   3 +
 .../Tomato and egg noodles/tomatoNoodle.jpg   |   3 +
 .../Yangzhou fried rice.md                    |  29 +++
 .../dishes/staple/Yangzhou fried rice/veg.png |   3 +
 translation/en/dishes/staple/Zhajiangmian.md  |  25 +++
 .../en/dishes/staple/agar jelly/agar jelly.md |  65 ++++++
 .../en/dishes/staple/agar jelly/lf1.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf10.jpg      |   3 +
 .../en/dishes/staple/agar jelly/lf11.jpg      |   3 +
 .../en/dishes/staple/agar jelly/lf2.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf3.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf4.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf5.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf6.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf7.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf8.jpg       |   3 +
 .../en/dishes/staple/agar jelly/lf9.jpg       |   3 +
 .../en/dishes/staple/fried rice with egg.md   |  29 +++
 .../en/dishes/staple/handmade dumplings.md    |  49 +++++
 .../en/dishes/staple/hot dry noodles.md       |  23 ++
 translation/en/dishes/staple/omelette rice.md |  27 +++
 .../staple/pancake/finished product.jpg       |   3 +
 .../en/dishes/staple/pancake/pancake.md       |  23 ++
 .../staple/sesame pancake/sesame pancake.jpg  |   3 +
 .../staple/sesame pancake/sesame pancake.md   |  23 ++
 .../en/dishes/staple/stir-fried rice cake.md  |  27 +++
 .../Example dishes/Example dishes.jpg         |   3 +
 .../template/Example dishes/Example dishes.md |  55 +++++
 .../Baby Cabbage in Superior Broth.md         |  25 +++
 .../Baby Cabbage in Superior Broth.png        |   3 +
 .../Blanched Choy Sum/Blanched Choy Sum.jpg   |   3 +
 .../Blanched Choy Sum/Blanched Choy Sum.md    |  45 ++++
 .../dishes/vegetable_dish/Braised eggplant.md |  25 +++
 .../Braised vegetables in water and oil.md    |  25 +++
 .../Braised winter melon/1.jpeg               |   3 +
 .../Braised winter melon/2.jpeg               |   3 +
 .../Braised winter melon.md                   |  25 +++
 .../Celery mixed with tea tree mushroom.jpg   |   3 +
 .../Celery mixed with tea tree mushroom.md    |  29 +++
 .../Minxing tea tree mushroom.jpg             |   3 +
 .../vegetable_dish/Century egg with Pepper.md |  23 ++
 .../dishes/vegetable_dish/Cold bean curd.md   |  27 +++
 .../Cold mixed oil wheat vegetable.md         |  25 +++
 .../dishes/vegetable_dish/Cucumber salad.md   |  25 +++
 .../dishes/vegetable_dish/Deep-Fried Tofu.md  |  23 ++
 .../Dry Pot Cauliflower.jpg                   |   3 +
 .../Dry Pot Cauliflower.md                    |  25 +++
 .../Egg and ham stir fried cucumber.md        |  25 +++
 .../dishes/vegetable_dish/Garlic Broccoli.md  |  25 +++
 .../Golden Mushrooms and Mixed Vegetables.md  |  27 +++
 ...olden needle mushroom Japanese tofu pot.md |  25 +++
 .../Hand-shredded cabbage/1.jpeg              |   3 +
 .../Hand-shredded cabbage/2.jpeg              |   3 +
 .../Hand-shredded cabbage/3.jpeg              |   3 +
 .../Hand-shredded cabbage/4.jpeg              |   3 +
 .../Hand-shredded cabbage.md                  |  27 +++
 .../Lettuce leaf pancake/1.jpeg               |   3 +
 .../Lettuce leaf pancake/2.jpeg               |   3 +
 .../Lettuce leaf pancake/3.jpeg               |   3 +
 .../Lettuce leaf pancake.md                   |  27 +++
 .../Northern Shaanxi boiled beans.md          |  25 +++
 .../Oil and vinegar fried eggs.md             |  27 +++
 ... vegetable minced meat and green beans.JPG |   3 +
 ...e vegetable minced meat and green beans.md |  21 ++
 .../1.jpeg                                    |   3 +
 .../2.jpeg                                    |   3 +
 .../Oyster sauce and three fresh mushrooms.md |  25 +++
 .../dishes/vegetable_dish/Pu Shao Eggplant.md |  23 ++
 .../1.jpeg                                    |   3 +
 .../Roasted edamame with preserved plums.md   |  25 +++
 .../Salt and Pepper Corn.jpeg                 |   3 +
 .../Salt and Pepper Corn.md                   |  25 +++
 ...uteed Potato, Green Pepper and Eggplant.md |  23 ++
 .../vegetable_dish/Scallion fried Tofu.md     |  25 +++
 .../Scrambled Eggs with Onions/1.jpeg         |   3 +
 .../Scrambled Eggs with Onions.md             |  25 +++
 .../Scrambled Eggs with Tomatoes.md           |  29 +++
 .../Scrambled eggs,Guangdong style.jpg        |   3 +
 .../Scrambled eggs,Guangdong style.md         |  31 +++
 ...redded Potatoes with Hot and Sour Sauce.md |  25 +++
 .../vegetable_dish/Shredded potatoes/1.jpeg   |   3 +
 .../vegetable_dish/Shredded potatoes/2.jpeg   |   3 +
 .../vegetable_dish/Shredded potatoes/3.jpeg   |   3 +
 .../vegetable_dish/Shredded potatoes/4.jpeg   |   3 +
 .../Shredded potatoes/Shredded potatoes.md    |  27 +++
 .../Spinach and egg/Spinach and egg.jpg       |   3 +
 .../Spinach and egg/Spinach and egg.md        |  25 +++
 .../dishes/vegetable_dish/Steamed Pumpkin.md  |  27 +++
 .../Microwave oven egg custard.jpg            |   3 +
 .../Microwave oven egg custard.md             |  33 +++
 .../Steamed egg custard.md                    |  27 +++
 .../steamed egg custard.jpg                   |   3 +
 .../Stewed Eggplant and Potato.md             |  27 +++
 .../vegetable_dish/Stir fried cauliflower.md  |  27 +++
 .../Stir fried diced lotus root.jpg           |   3 +
 .../Stir fried diced lotus root.md            |  29 +++
 .../1.jpg                                     |   3 +
 .../Stir fried egg vermicelli with cabbage.md |  25 +++
 .../vegetable_dish/Stir fried eggplant.md     |  29 +++
 .../Stir fried eggs with zucchini.jpeg        |   3 +
 .../Stir fried eggs with zucchini.md          |  25 +++
 ...green beans with vegetarian ingredients.md |  25 +++
 .../1.JPG                                     |   3 +
 .../Stir-Fried Water Spinach with Garlic.md   |  29 +++
 .../Stir-fried Lettuce with Oyster Sauce.md   |  23 ++
 .../Tiger skin green pepper.jpg               |   3 +
 .../Tiger skin green pepper.md                |  23 ++
 .../Tomato Slices with Sugar.md               |  29 +++
 .../Volcanic snowfall.jpg                     |   3 +
 .../Tomato Tofu Soup Soup/1.jpeg              |   3 +
 .../Tomato Tofu Soup Soup.md                  |  25 +++
 .../Wood Ear Mushroom Salad/1.jpg             |   3 +
 .../Wood Ear Mushroom Salad/10.jpg            |   3 +
 .../Wood Ear Mushroom Salad/2.jpg             |   3 +
 .../Wood Ear Mushroom Salad/3.jpg             |   3 +
 .../Wood Ear Mushroom Salad/4.jpg             |   3 +
 .../Wood Ear Mushroom Salad/5.jpg             |   3 +
 .../Wood Ear Mushroom Salad/6.jpg             |   3 +
 .../Wood Ear Mushroom Salad/7.jpg             |   3 +
 .../Wood Ear Mushroom Salad/8.jpg             |   3 +
 .../Wood Ear Mushroom Salad/9.jpg             |   3 +
 .../Wood Ear Mushroom Salad.md                |  27 +++
 .../grilled eggplant/grilled eggplant.jpg     |   3 +
 .../grilled eggplant/grilled eggplant.md      |  31 +++
 .../vegetable_dish/lettuce Salad/1.jpeg       |   3 +
 .../lettuce Salad/lettuce Salad.md            |  27 +++
 .../en/dishes/vegetable_dish/pine nut corn.md |  25 +++
 .../vegetable_dish/stir-fried greens.md       |  27 +++
 translation/en/starsystem/0Star.md            |   3 +
 translation/en/starsystem/1Star.md            |   3 +
 translation/en/starsystem/2Star.md            |   3 +
 translation/en/starsystem/3Star.md            |   3 +
 translation/en/starsystem/4Star.md            |   3 +
 translation/en/starsystem/5Star.md            |   3 +
 translation/en/starsystem/7Star.md            |   3 +
 .../tips/Food incompatibility and taboos.md   |  33 +++
 .../en/tips/How to choose what to eat now.md  |  27 +++
 translation/en/tips/Kitchen preparation.md    |  91 ++++++++
 .../Advanced professional terminology.md      | 171 +++++++++++++++
 .../advanced/Auxiliary material skills.md     |   7 +
 .../Oil temperature judgment skills.md        |  13 ++
 .../tips/advanced/Sugar colored stir fry.md   |  23 ++
 .../en/tips/learn/High pressure cooker.md     |  21 ++
 translation/en/tips/learn/Learn to pickle.md  |  47 ++++
 .../en/tips/learn/Learning Cold Salad.md      | 109 ++++++++++
 .../en/tips/learn/Learning Steaming.md        |  19 ++
 translation/en/tips/learn/Learning to Cook.md |   9 +
 .../en/tips/learn/Learning to Fry and Fry.md  |  35 +++
 .../en/tips/learn/Learning to blanch water.md |  41 ++++
 translation/en/tips/learn/air fryer.md        |  37 ++++
 translation/en/tips/learn/deodorize.md        |  41 ++++
 translation/en/tips/learn/food safety.md      |  69 ++++++
 translation/en/tips/learn/microwave oven.md   |  31 +++
 1372 files changed, 31169 insertions(+), 298 deletions(-)
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 create mode 100644 translation/en/tips/Food incompatibility and taboos.md
 create mode 100644 translation/en/tips/How to choose what to eat now.md
 create mode 100644 translation/en/tips/Kitchen preparation.md
 create mode 100644 translation/en/tips/advanced/Advanced professional terminology.md
 create mode 100644 translation/en/tips/advanced/Auxiliary material skills.md
 create mode 100644 translation/en/tips/advanced/Oil temperature judgment skills.md
 create mode 100644 translation/en/tips/advanced/Sugar colored stir fry.md
 create mode 100644 translation/en/tips/learn/High pressure cooker.md
 create mode 100644 translation/en/tips/learn/Learn to pickle.md
 create mode 100644 translation/en/tips/learn/Learning Cold Salad.md
 create mode 100644 translation/en/tips/learn/Learning Steaming.md
 create mode 100644 translation/en/tips/learn/Learning to Cook.md
 create mode 100644 translation/en/tips/learn/Learning to Fry and Fry.md
 create mode 100644 translation/en/tips/learn/Learning to blanch water.md
 create mode 100644 translation/en/tips/learn/air fryer.md
 create mode 100644 translation/en/tips/learn/deodorize.md
 create mode 100644 translation/en/tips/learn/food safety.md
 create mode 100644 translation/en/tips/learn/microwave oven.md

diff --git "a/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md" "b/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md"
index 0eca042723..f146518144 100644
--- "a/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md"
+++ "b/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md"
@@ -1,45 +1,45 @@
-
-# 炸串酱料的做法
-
-炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。
-
-预估烹饪难度：★★
-
-## 必备原料和工具
-
-- 干辣椒面（粗细都准备）
-- 孜然粉
-- 胡椒粉
-- 五香粉
-- 花椒粉
-- 十三香
-- 麻辣鲜
-- 白芝麻
-
-## 计算
-
-- 干辣椒面 60 克
-- 孜然粉 20 克
-- 胡椒粉 10 克
-- 五香粉 15 克
-- 食盐 20 克
-- 花椒粉 15 克
-- 鸡精 8 克
-- 十三香 5 克
-- 麻辣鲜 5 克
-- 白芝麻 30 克
-
-## 操作
-
-- 所有原料在容器内混合，搅拌均匀。
-- 锅里烧热油，油的用量以在容器内没过所有原材料为佳。
-- 分三次淋入热油，每次 1/3，同时搅拌。
-- 最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。
-
-## 附加内容
-
-- 最后一步的调味可按自己喜好添加。
-- 不得一次性倒入所有热油，必须分次倒入并搅拌。
-- 原料可按比例缩减。
-
-如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+# 炸串酱料的做法
+
+炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 干辣椒面（粗细都准备）
+- 孜然粉
+- 胡椒粉
+- 五香粉
+- 花椒粉
+- 十三香
+- 麻辣鲜
+- 白芝麻
+
+## 计算
+
+- 干辣椒面 60 克
+- 孜然粉 20 克
+- 胡椒粉 10 克
+- 五香粉 15 克
+- 食盐 20 克
+- 花椒粉 15 克
+- 鸡精 8 克
+- 十三香 5 克
+- 麻辣鲜 5 克
+- 白芝麻 30 克
+
+## 操作
+
+- 所有原料在容器内混合，搅拌均匀。
+- 锅里烧热油，油的用量以在容器内没过所有原材料为佳。
+- 分三次淋入热油，每次 1/3，同时搅拌。
+- 最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。
+
+## 附加内容
+
+- 最后一步的调味可按自己喜好添加。
+- 不得一次性倒入所有热油，必须分次倒入并搅拌。
+- 原料可按比例缩减。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md" "b/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md"
index 3067258433..1f2fcec2be 100644
--- "a/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md"
+++ "b/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md"
@@ -1,35 +1,35 @@
-# 朱雀汤的做法
-
-预估烹饪难度：★
-
-## 必备原料和工具
-
-- 鸡蛋
-- 香油（芝麻油）
-- 白糖
-- 水
-
-## 计算
-
-按照 1 人份的份量：
-
-- 一个鸡蛋
-- 500ml 水
-- 20 克白糖（根据个人口味调整）
-- 2ml 香油
-
-## 操作
-
-- 鸡蛋在碗中打散，再倒入香油。
-- 水烧开后，在沸腾状态下快速倒入盛有鸡蛋的碗中。
-- 放入白糖。
-
-![示例菜成品](./朱雀汤.jpg)
-
-## 附加内容
-
-- 鸡蛋一定要打散，水一定要在沸腾冒泡状态倒入鸡蛋液中，否则汤可能会浑浊影响口感
-- 此为豫东地区做法，其他地区有不放白糖放盐的，口味不同，根据个人口味调整
-- 此汤乃去火神器！
-
-如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+# 朱雀汤的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 香油（芝麻油）
+- 白糖
+- 水
+
+## 计算
+
+按照 1 人份的份量：
+
+- 一个鸡蛋
+- 500ml 水
+- 20 克白糖（根据个人口味调整）
+- 2ml 香油
+
+## 操作
+
+- 鸡蛋在碗中打散，再倒入香油。
+- 水烧开后，在沸腾状态下快速倒入盛有鸡蛋的碗中。
+- 放入白糖。
+
+![示例菜成品](./朱雀汤.jpg)
+
+## 附加内容
+
+- 鸡蛋一定要打散，水一定要在沸腾冒泡状态倒入鸡蛋液中，否则汤可能会浑浊影响口感
+- 此为豫东地区做法，其他地区有不放白糖放盐的，口味不同，根据个人口味调整
+- 此汤乃去火神器！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md" "b/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md"
index 7411da9921..5b78c01551 100644
--- "a/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md"
+++ "b/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md"
@@ -1,36 +1,36 @@
-# 紫菜蛋花汤的做法
-
-预估烹饪难度：★★
-
-## 必备原料和工具
-
-* 鸡蛋
-* 紫菜
-* 葱花
-* 水
-* 盐
-* 油
-* 虾仁（个人口味，可加可不加）
-
-## 计算
-
-按照 1 人份的份量：
-
-* 10g 的干紫菜（喜欢紫菜的可以多放些）
-* 两个鸡蛋
-* 盐 2 克
-
-## 操作
-
-* 干紫菜用清水泡 15 分钟，捞起沥干水份备用。
-* 热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。
-* 紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。
-* 撒上葱花，转小火 20 秒。
-* 关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。
-
-## 附加内容
-
-* 水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.
-* 如果喜欢浓稠口感，可加入 2g 淀粉.
-
-如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+# 紫菜蛋花汤的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 鸡蛋
+* 紫菜
+* 葱花
+* 水
+* 盐
+* 油
+* 虾仁（个人口味，可加可不加）
+
+## 计算
+
+按照 1 人份的份量：
+
+* 10g 的干紫菜（喜欢紫菜的可以多放些）
+* 两个鸡蛋
+* 盐 2 克
+
+## 操作
+
+* 干紫菜用清水泡 15 分钟，捞起沥干水份备用。
+* 热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。
+* 紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。
+* 撒上葱花，转小火 20 秒。
+* 关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。
+
+## 附加内容
+
+* 水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.
+* 如果喜欢浓稠口感，可加入 2g 淀粉.
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\350\236\272\350\233\263\347\262\211.md" "b/dishes/staple/\350\236\272\350\233\263\347\262\211.md"
index da95cfd71c..f5bcd45302 100644
--- "a/dishes/staple/\350\236\272\350\233\263\347\262\211.md"
+++ "b/dishes/staple/\350\236\272\350\233\263\347\262\211.md"
@@ -1,50 +1,50 @@
-# 螺蛳粉的做法
-
-正宗的螺蛳粉是不臭的！
-
-预估烹饪难度：★
-
-## 必备原料和工具
-
-> 出于家常菜考虑，从螺蛳，酸笋等工序开始制作螺蛳粉并不现实，因此本食谱基于袋装螺蛳粉实现。
-
-### 原料
-
-- 袋装螺蛳粉一包，其中应该包含：
-  - 米粉
-  - 螺蛳肉包（可能放在配料包中）
-  - 汤料包
-  - 酸笋包、花生包、豆皮包、木耳包等配料包
-  - 醋包、辣椒油等调味包
-
-### 工具
-
-- 煮锅
-
-- 电磁炉/灶台
-
-- 筷子一双
-
-## 计算
-
-- 根据个人经验，一包袋装螺蛳粉足够一人一餐食（虽然看着很大包）
-- 水 1L
-
-## 操作
-
-- 锅中加水，将水烧开
-- 下米粉，煮 3-5 分钟，期间用筷子搅拌，防止米粉粘在一起
-- 下汤料包，按个人口味添加
-- 下一部分配料包，如木耳，花生，螺蛳（这部分配料需要煮一会才入味）
-- 下调味包，按个人口味添加
-- 搅拌后捞出，放入碗中
-- 下剩下的配料包，如酸笋，豆皮（这部分配料不适合被汤泡太久）
-- 享用美食
-
-## 附加内容
-
-- 如果想要更有嚼劲的粉，可以缩短第二步煮粉的时间
-- 如果想在螺蛳粉中添加炸蛋，请参考炸蛋的教程
-- 配料的选择请依照个人口味
-
-如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+# 螺蛳粉的做法
+
+正宗的螺蛳粉是不臭的！
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+> 出于家常菜考虑，从螺蛳，酸笋等工序开始制作螺蛳粉并不现实，因此本食谱基于袋装螺蛳粉实现。
+
+### 原料
+
+- 袋装螺蛳粉一包，其中应该包含：
+  - 米粉
+  - 螺蛳肉包（可能放在配料包中）
+  - 汤料包
+  - 酸笋包、花生包、豆皮包、木耳包等配料包
+  - 醋包、辣椒油等调味包
+
+### 工具
+
+- 煮锅
+
+- 电磁炉/灶台
+
+- 筷子一双
+
+## 计算
+
+- 根据个人经验，一包袋装螺蛳粉足够一人一餐食（虽然看着很大包）
+- 水 1L
+
+## 操作
+
+- 锅中加水，将水烧开
+- 下米粉，煮 3-5 分钟，期间用筷子搅拌，防止米粉粘在一起
+- 下汤料包，按个人口味添加
+- 下一部分配料包，如木耳，花生，螺蛳（这部分配料需要煮一会才入味）
+- 下调味包，按个人口味添加
+- 搅拌后捞出，放入碗中
+- 下剩下的配料包，如酸笋，豆皮（这部分配料不适合被汤泡太久）
+- 享用美食
+
+## 附加内容
+
+- 如果想要更有嚼劲的粉，可以缩短第二步煮粉的时间
+- 如果想在螺蛳粉中添加炸蛋，请参考炸蛋的教程
+- 配料的选择请依照个人口味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md" "b/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md"
index 1027d7310b..6934c652ff 100644
--- "a/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md"
+++ "b/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md"
@@ -1,42 +1,42 @@
-# 韭菜盒子的做法
-
-韭菜盒子是一道美味的传统小吃，外皮酥脆，内馅鲜香，富含维生素和蛋白质。制作简单，适合午餐，预计制作时长约 2.5 小时。
-
-预估烹饪难度：★★★
-
-## 必备原料和工具
-
-- 韭菜
-- 虾仁
-- 鸡蛋
-- 香油
-- 盐
-- 面粉
-
-## 计算
-
-每次制作前需要确定计划做几份。一份正好够 2 个人吃。
-
-每份：
-
-- 韭菜 500g
-- 虾仁 100g
-- 鸡蛋 3 枚
-- 香油 10ml
-- 盐 5g
-- 面粉 250g
-
-## 操作
-
-- 将面粉放入大碗中，加入水，搅拌成光滑的面团，静置 30 分钟。
-- 韭菜洗净切碎，加入打散的鸡蛋、5g 盐，搅拌均匀。
-- 将面团分成小剂子，擀成薄圆饼，包入韭菜、虾仁、鸡蛋液。
-- 热锅，加入食用油，放入包好的韭菜盒子，煎至两面金黄，约 3-4 分钟。
-- 盛盘，稍凉后即可享用。
-
-## 附加内容
-
-- 制作时可根据个人口味添加豆腐干等配料。
-- 注意煎制时火候，避免外焦内生。
-
-如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+# 韭菜盒子的做法
+
+韭菜盒子是一道美味的传统小吃，外皮酥脆，内馅鲜香，富含维生素和蛋白质。制作简单，适合午餐，预计制作时长约 2.5 小时。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 韭菜
+- 虾仁
+- 鸡蛋
+- 香油
+- 盐
+- 面粉
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 韭菜 500g
+- 虾仁 100g
+- 鸡蛋 3 枚
+- 香油 10ml
+- 盐 5g
+- 面粉 250g
+
+## 操作
+
+- 将面粉放入大碗中，加入水，搅拌成光滑的面团，静置 30 分钟。
+- 韭菜洗净切碎，加入打散的鸡蛋、5g 盐，搅拌均匀。
+- 将面团分成小剂子，擀成薄圆饼，包入韭菜、虾仁、鸡蛋液。
+- 热锅，加入食用油，放入包好的韭菜盒子，煎至两面金黄，约 3-4 分钟。
+- 盛盘，稍凉后即可享用。
+
+## 附加内容
+
+- 制作时可根据个人口味添加豆腐干等配料。
+- 注意煎制时火候，避免外焦内生。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.JPG" "b/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.JPG"
index 8dec8c9eb3166447112841d0a12346f3dce0d5bc..909c9987b0298d2372ef34b88027828a536d3ac0 100644
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diff --git "a/tips/learn/\345\216\273\350\205\245.md" "b/tips/learn/\345\216\273\350\205\245.md"
index 14bc22f53a..a830de4589 100644
--- "a/tips/learn/\345\216\273\350\205\245.md"
+++ "b/tips/learn/\345\216\273\350\205\245.md"
@@ -1,43 +1,43 @@
-# 去腥
-
-去腥是做菜过程中的一道工序。
-
-去腥指通过包括但不限于添加调料、焯水等手段去除肉类、水产等食物中腥膻味。
-
-**腥膻味是某些食物的风味来源，过度去腥可能导致食物丧失风味。**
-
-去腥的手段多种多样，在烹饪工程中要灵活选择。
-
-## 手段
-
-### 添加调料
-
-在食材中添加调料是最简单的去腥手段。比如对于大部分使用鸡蛋液的菜肴（[鸡蛋羹](../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md)，[西红柿炒鸡蛋](../../dishes/vegetable_dish/西红柿炒鸡蛋.md)），可以在制作蛋液的过程中加入盐、料酒、食醋等调料来去腥。
-
-烹饪某些肉类时，可以在汤底中加入花椒、八角、香叶、桂皮、小茴香、辣椒等香料来去腥。
-
-成品麻辣火锅底料具有极其浓郁的香味，可以在烹饪时适量添加，足以覆盖绝大多数肉类的腥味。
-
-### 蘸料
-
-某些食物在烹饪之后仍然腥味严重。可以调配蘸料来在食用时掩盖腥味。
-
-常见的蘸料原料有：食醋、酱油、香油、豆瓣酱、甜面酱、芝麻酱、花生酱、豆腐乳、食盐、大蒜、生姜等。
-
-各种蘸料搭配见仁见智，这里不做举例。
-
-### 炝锅
-
-炒菜过程中，可以在过程中使用葱、姜、蒜、干辣椒等香料炝锅。香料中的香味物质在高温的作用下挥发出来，一定程度上能覆盖腥味并且增加成菜的风味。
-
-### 冷水锅焯水
-
-某些动物性原料中残留有血液，如：鸡肉、猪蹄、排骨等。残留的血液如果不去除会导致成菜有一定的腥味。
-
-冷水下锅时，残留的血液会分散到水中；随着温度升高，血液中的蛋白质凝固，原本分散在水中的血液形成浮沫飘在水面上。这时只需用勺撇去浮沫即可完成去腥，剩下的清汤可以用作炖煮菜的汤底继续烹饪。
-
-### 注意事项
-
-- 焯水时往往在锅中加入一些调料如：花椒、八角、料酒、大葱等，进一步强化去腥的力度
-- 八角香味浓郁，应适量添加
-- 花椒和麻椒体积小而添加量大，添加后可能会残留在锅中甚至残留至成菜，可以使用纱布包裹一个调料包或者使用食品级不锈钢调料盒，方便在成菜前挑出
+# 去腥
+
+去腥是做菜过程中的一道工序。
+
+去腥指通过包括但不限于添加调料、焯水等手段去除肉类、水产等食物中腥膻味。
+
+**腥膻味是某些食物的风味来源，过度去腥可能导致食物丧失风味。**
+
+去腥的手段多种多样，在烹饪工程中要灵活选择。
+
+## 手段
+
+### 添加调料
+
+在食材中添加调料是最简单的去腥手段。比如对于大部分使用鸡蛋液的菜肴（[鸡蛋羹](../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md)，[西红柿炒鸡蛋](../../dishes/vegetable_dish/西红柿炒鸡蛋.md)），可以在制作蛋液的过程中加入盐、料酒、食醋等调料来去腥。
+
+烹饪某些肉类时，可以在汤底中加入花椒、八角、香叶、桂皮、小茴香、辣椒等香料来去腥。
+
+成品麻辣火锅底料具有极其浓郁的香味，可以在烹饪时适量添加，足以覆盖绝大多数肉类的腥味。
+
+### 蘸料
+
+某些食物在烹饪之后仍然腥味严重。可以调配蘸料来在食用时掩盖腥味。
+
+常见的蘸料原料有：食醋、酱油、香油、豆瓣酱、甜面酱、芝麻酱、花生酱、豆腐乳、食盐、大蒜、生姜等。
+
+各种蘸料搭配见仁见智，这里不做举例。
+
+### 炝锅
+
+炒菜过程中，可以在过程中使用葱、姜、蒜、干辣椒等香料炝锅。香料中的香味物质在高温的作用下挥发出来，一定程度上能覆盖腥味并且增加成菜的风味。
+
+### 冷水锅焯水
+
+某些动物性原料中残留有血液，如：鸡肉、猪蹄、排骨等。残留的血液如果不去除会导致成菜有一定的腥味。
+
+冷水下锅时，残留的血液会分散到水中；随着温度升高，血液中的蛋白质凝固，原本分散在水中的血液形成浮沫飘在水面上。这时只需用勺撇去浮沫即可完成去腥，剩下的清汤可以用作炖煮菜的汤底继续烹饪。
+
+### 注意事项
+
+- 焯水时往往在锅中加入一些调料如：花椒、八角、料酒、大葱等，进一步强化去腥的力度
+- 八角香味浓郁，应适量添加
+- 花椒和麻椒体积小而添加量大，添加后可能会残留在锅中甚至残留至成菜，可以使用纱布包裹一个调料包或者使用食品级不锈钢调料盒，方便在成菜前挑出
diff --git "a/tips/learn/\345\276\256\346\263\242\347\202\211.md" "b/tips/learn/\345\276\256\346\263\242\347\202\211.md"
index 4ad8b2f99f..0dc0dadc44 100644
--- "a/tips/learn/\345\276\256\346\263\242\347\202\211.md"
+++ "b/tips/learn/\345\276\256\346\263\242\347\202\211.md"
@@ -1,47 +1,47 @@
-# 使用微波炉
-
-## 什么是微波炉
-
-微波炉是 1945 年由 [珀西·勒巴朗·斯宾塞](https://en.wikipedia.org/wiki/Percy_Spencer) 发明的。
-
-他在担任雷达系统工程师时，由于发现雷达一开启他口袋里的巧克力棒就开始融化，从而产生构想并发明的。
-
-### 工作方式
-
-微波时通过磁控管制造的频率 24.5 亿赫兹的电磁波，这个频率会使水和油的分子振动并发热。
-
-## 流程
-
-微波炉在很多烹饪任务中效果相当出色。
-
-强火适用于：
-
-* [烹煮] 烹煮蔬菜
-* [烹煮] 软化含水率高的硬质蔬菜（如马铃薯、洋葱和朝鲜蓟）
-* [膨化] 爆点心，如泡芙、印度帕帕达姆薄脆饼、爆米花
-
-中火适用于：
-
-* [烹煮] 海鲜 （例如 [微波葱姜黑鳕鱼](../../dishes/aquatic/微波葱姜黑鳕鱼.md)）
-* [烹煮] 软化肉类
-* [脱水] 干燥蔬果皮
-* [脱水] 制作肉干
-* [炸] 炸脆香料植物
-* [炸] 软化叶类蔬菜
-* [加热] 加热剩菜
-
-弱火用于：
-
-* [解冻] 解冻食物
-* [解冻] 融化黄油和巧克力
-
-## 注意事项
-
-* 微波炉不应该被用于加热水，这可能会致其暴沸，对您的人身安全造成一定影响
-* 绝对不要使用微波炉加热鸡蛋！除非它是**去壳**的**生**鸡蛋，并且需要戳破蛋黄。因为加热会使鸡蛋内部的气体膨胀，导致爆炸。
-* 不管您是出于什么目的，即使您很好奇，也不应该使用微波炉加热完整的水果（如 葡萄、蓝莓、圣女果），这可能会使其爆炸
-* 由于微波的波长为 12.2 cm，因此微波炉加热小物体的速度要比大物体慢。因此如果是很小的食材，建议聚集在一起进行加热。
-* 微波仅能深入食物几厘米，因此有时候外部很烫了，内部可能还是冰凉的。解决办法是将食材加上少量液体放进密封袋，或放入碗中后蒙上保鲜膜，让容器内产生足够的蒸汽来弥补微波炉容易烹饪不均的缺点。
-    * tips：打开密封袋时，当心蒸汽喷出
-* 微波只能加热水和油等含有液体分子的物体，因此保鲜膜和密封袋都不会被微波加热。
-* 金属能够反射微波而不会被加热，请避免使用含有金边、金属花纹的容器，避免受热不均导致容器破裂。请务必使用瓷、玻璃容器或微波炉专用烤盘。
+# 使用微波炉
+
+## 什么是微波炉
+
+微波炉是 1945 年由 [珀西·勒巴朗·斯宾塞](https://en.wikipedia.org/wiki/Percy_Spencer) 发明的。
+
+他在担任雷达系统工程师时，由于发现雷达一开启他口袋里的巧克力棒就开始融化，从而产生构想并发明的。
+
+### 工作方式
+
+微波时通过磁控管制造的频率 24.5 亿赫兹的电磁波，这个频率会使水和油的分子振动并发热。
+
+## 流程
+
+微波炉在很多烹饪任务中效果相当出色。
+
+强火适用于：
+
+* [烹煮] 烹煮蔬菜
+* [烹煮] 软化含水率高的硬质蔬菜（如马铃薯、洋葱和朝鲜蓟）
+* [膨化] 爆点心，如泡芙、印度帕帕达姆薄脆饼、爆米花
+
+中火适用于：
+
+* [烹煮] 海鲜 （例如 [微波葱姜黑鳕鱼](../../dishes/aquatic/微波葱姜黑鳕鱼.md)）
+* [烹煮] 软化肉类
+* [脱水] 干燥蔬果皮
+* [脱水] 制作肉干
+* [炸] 炸脆香料植物
+* [炸] 软化叶类蔬菜
+* [加热] 加热剩菜
+
+弱火用于：
+
+* [解冻] 解冻食物
+* [解冻] 融化黄油和巧克力
+
+## 注意事项
+
+* 微波炉不应该被用于加热水，这可能会致其暴沸，对您的人身安全造成一定影响
+* 绝对不要使用微波炉加热鸡蛋！除非它是**去壳**的**生**鸡蛋，并且需要戳破蛋黄。因为加热会使鸡蛋内部的气体膨胀，导致爆炸。
+* 不管您是出于什么目的，即使您很好奇，也不应该使用微波炉加热完整的水果（如 葡萄、蓝莓、圣女果），这可能会使其爆炸
+* 由于微波的波长为 12.2 cm，因此微波炉加热小物体的速度要比大物体慢。因此如果是很小的食材，建议聚集在一起进行加热。
+* 微波仅能深入食物几厘米，因此有时候外部很烫了，内部可能还是冰凉的。解决办法是将食材加上少量液体放进密封袋，或放入碗中后蒙上保鲜膜，让容器内产生足够的蒸汽来弥补微波炉容易烹饪不均的缺点。
+    * tips：打开密封袋时，当心蒸汽喷出
+* 微波只能加热水和油等含有液体分子的物体，因此保鲜膜和密封袋都不会被微波加热。
+* 金属能够反射微波而不会被加热，请避免使用含有金边、金属花纹的容器，避免受热不均导致容器破裂。请务必使用瓷、玻璃容器或微波炉专用烤盘。
diff --git "a/translation/ch/dishes/aquatic/\345\222\226\345\226\261\347\202\222\350\237\271.md" "b/translation/ch/dishes/aquatic/\345\222\226\345\226\261\347\202\222\350\237\271.md"
new file mode 100644
index 0000000000..3b33118a70
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\345\222\226\345\226\261\347\202\222\350\237\271.md"
@@ -0,0 +1,49 @@
+# 咖喱炒蟹的做法
+
+第一次吃咖喱炒蟹是在泰国的建兴酒家中餐厅，爆肉的螃蟹挂满有蟹黄味道的咖喱，味道真的绝，喜欢吃海鲜的程序员绝对不能错过。操作简单，对沿海的程序员非常友好。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 青蟹（别称：肉蟹）
+- 咖喱块（推介乐惠蟹黄咖喱）
+- 洋葱
+- 椰浆
+- 鸡蛋
+- 生粉（别称：淀粉）
+- 大蒜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+- 肉蟹 1 只（大约 300g） * 份数
+- 咖喱块 15g（一小块）*份数
+- 椰浆 100ml*份数
+- 鸡蛋 1 个 *份数
+- 洋葱 200g *份数
+- 大蒜 5 瓣 *份数
+
+## 操作
+
+- 肉蟹掀盖后对半砍开，蟹钳用刀背轻轻拍裂，切口和蟹钳蘸一下生粉，不要太多。撒 5g 生粉到蟹盖中，盖住蟹黄，备用
+- 洋葱切成洋葱碎，备用
+- 大蒜切碎，备用
+- 烧一壶开水，备用
+- 起锅烧油，倒入约 20ml 食用油，等待 10 秒让油温升高
+- 将螃蟹切口朝下，轻轻放入锅中，煎 20 秒，这一步主要是封住蟹黄，蟹肉。然后翻面，每面煎 10 秒。煎完将螃蟹取出备用
+- 将螃蟹盖放入锅中，使用勺子舀起锅中热油泼到蟹盖中，煎封住蟹盖中的蟹黄，煎 20 秒后取出备用
+- 不用刷锅，再倒入 10ml 食用油，大火让油温升高至轻微冒烟，将大蒜末，洋葱碎倒入，炒 10 秒钟
+- 将咖喱块放入锅中炒化（10 秒），放入煎好的螃蟹，翻炒均匀
+- 倒入开水 300ml，焖煮 3 分钟。
+- 焖煮完后，倒入椰浆和蛋清，关火，关火后不断翻炒，一直到酱汁变浓稠。
+- 出锅
+
+## 附加内容
+
+- 做法参考：[十几年澳门厨房佬教学挂汁的咖喱蟹怎么做](https://www.bilibili.com/video/BV1Nq4y1W7K9)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\345\260\217\351\276\231\350\231\276.md" "b/translation/ch/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\345\260\217\351\276\231\350\231\276.md"
new file mode 100644
index 0000000000..3be07338e3
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\345\260\217\351\276\231\350\231\276.md"
@@ -0,0 +1,63 @@
+# 小龙虾的做法
+
+![成品](./成品.jpg)
+
+在家里做的小龙虾，肉质细嫩，鲜嫩多汁，干净卫生。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 小龙虾
+- 油
+- 香叶
+- 八角
+- 桂皮
+- 青花椒
+- 花椒
+- 子弹头辣椒
+- 葱姜蒜
+- 郫县豆瓣
+- 黄豆酱
+- 啤酒
+- 生抽
+- 盐
+
+## 计算
+
+以下是两斤小龙虾的量，按比例调整就好。
+
+- 小龙虾 = 2 斤
+- 油 = 70 毫升（这是平时炒菜 3 倍量）
+- 香叶 = 两片
+- 八角 = 一个
+- 桂皮 = 3 克
+- 青花椒 = 10 克
+- 花椒 = 10 克
+- 子弹头辣椒 = 5 克
+- 葱 = 一根大葱
+- 姜 = 30 克
+- 蒜 = 7 瓣大蒜
+- 郫县豆瓣 = 30 克
+- 黄豆酱 = 30 克
+- 啤酒 = 500 毫升
+- 生抽 = 30 毫升
+- 盐 = 10 克
+
+## 操作
+
+- 小龙虾刷干净去虾线，葱切 2cm 葱段，姜蒜切末。
+- 烧油，油微热, 下香叶、八角、桂皮、青花椒、花椒、子弹头辣椒。
+- 香料出香气之后下锅葱姜蒜
+- 葱姜蒜爆香后，加入郫县豆瓣、黄豆酱，炒出红油。
+- 下小龙虾，翻炒至变色。
+- 加入啤酒，等啤酒烧开后加入生抽，盐。
+- 将小龙虾完全煮熟后出锅。
+
+## 附加内容
+
+饭店应该都是油炸一遍，家庭油炸的话，太浪费了，所以在这个菜谱里用油比炒菜油多一些煎一下，实测同样好吃。
+
+去虾线后的虾肉比不去虾线的虾肉口感差一些，并且小龙虾去虾线对新手是一个挑战，能接受虾线的情况下不去虾线也可以。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/aquatic/\345\260\217\351\276\231\350\231\276/\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/aquatic/\345\260\217\351\276\231\350\231\276/\346\210\220\345\223\201.jpg"
diff --git "a/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.jpg" "b/translation/ch/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.jpg"
similarity index 100%
rename from "dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.jpg"
rename to "translation/ch/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.jpg"
diff --git "a/translation/ch/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.md" "b/translation/ch/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.md"
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index 0000000000..8981d20dd0
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276/\345\271\262\347\205\216\351\230\277\346\240\271\345\273\267\347\272\242\350\231\276.md"
@@ -0,0 +1,59 @@
+# 干煎阿根廷红虾的做法
+
+![示例菜成品](./干煎阿根廷红虾.jpg)
+
+平常所见到虾，只有赴“汤”蹈“火”后，才能红！阿根廷虾很任性，一红就红一辈子！跟它住在北极的亲戚，北极虾一样，天生红。
+
+阿根廷红虾，之所以这么红，是因为它生活在深海中，使得它体内含有丰富的碘、磷及珍贵的虾青素等微量元素，能够增强人体免疫力，还对心脏活动具有重要调节作用，可以减少血液中的胆固醇含量。
+
+阿根廷红虾，不仅个大肥美，虾肉白如凝脂，细腻腴滑，口感鲜嫩，味道甜香浓郁，是虾类料理界的宠儿，看着真让人垂(chao)涎(ji)欲(xiang)滴(chi)，快享受这大快朵颐的欢愉吧！
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 阿根廷红虾（选用了速冻虾）
+- 海盐（研磨装）
+- 黑胡椒（研磨装）
+- 白葡萄酒
+- 生抽
+- 香菜
+- 柠檬
+- 洋葱
+- 生姜
+- 大蒜
+
+## 计算
+
+- 阿根廷红虾 2-3 只
+- 海盐 5g
+- 黑胡椒（研磨装）
+- 白葡萄酒 20ml
+- 生抽 1ml
+- 香菜 3 片
+- 柠檬 1 片
+- 洋葱 10g
+- 生姜 10g
+- 大蒜 10g
+
+## 操作
+
+- 阿根廷红虾解冻，最好是提前 1 天从速冻取出放到冷藏里自然解冻，能更好保持风味和口感。可买已经开背去虾线的，节省了不少时间
+- 解冻好的红虾洗净擦干备用，注意这里一定要沥干水分，赶时间可以用厨房用纸吸干水分
+- 生姜切片，洋葱切小方块，香菜洗干净后，叶茎分离，把香菜叶切碎，大蒜压碎切成小块碎末
+- 大火热锅，热锅后倒入两调羹橄榄油，等油温升高后，放入生姜片，洋葱块和香菜茎煸炒
+- 约 1 分钟后取出生姜，洋葱和香菜茎，弃用
+- 调中大火，放入红虾开始煎，注意所有虾需要单面都完整接触平底锅，煎约 2 分钟，同时给每只虾刷上一层油
+- 待底面虾壳有微微焦黄时翻面，并撒入大蒜碎末，轻微晃动平底锅使得受热均匀
+- 约 1 分钟后添加 20ml 白葡萄酒
+- 再煎 1 分钟后调中小火，均匀撒上一层盐和黑胡椒
+- 给每只虾滴上一滴生抽
+- 撒上香菜叶，装盘
+- 切好柠檬片，摆放到盘边即可
+
+## 附加内容
+
+- 柠檬可提升虾的口感，但偏酸，可以根据喜好添加，也可以不用
+- 趁热吃
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\345\276\256\346\263\242\350\221\261\345\247\234\351\273\221\351\263\225\351\261\274.md" "b/translation/ch/dishes/aquatic/\345\276\256\346\263\242\350\221\261\345\247\234\351\273\221\351\263\225\351\261\274.md"
new file mode 100644
index 0000000000..80fff191ab
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\345\276\256\346\263\242\350\221\261\345\247\234\351\273\221\351\263\225\351\261\274.md"
@@ -0,0 +1,66 @@
+# 微波葱姜黑鳕鱼的做法
+
+这道菜改编自西雅图 Veil 餐厅主厨 Johnny Zhu 的母亲 Margaret Lu 的菜谱。卢女士原菜谱是使用罗非鱼来做这道菜，Johnny 改为鳕鱼，但也可以用大比目鱼鱼排，或者海鲈鱼、鳟鱼等。每种鱼的密度有差别，烹饪时间要做微调。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+原料：
+
+- 黑鳕鱼，带皮
+
+调味料：
+
+- 青葱
+- 姜
+- 料酒
+- 酱油
+- 芝麻油
+- 花生油
+
+工具：
+
+- 密封袋
+
+## 计算
+
+每 2 份：
+
+- 黑鳕鱼，带皮，2 片，450g（本菜谱主角，所有调料可根据鳕鱼的实际重量进行比例调整）
+- 青葱，葱白，25g。
+- 青葱，葱绿，10g。
+- 姜，13g。
+- 料酒，5mL。
+- 酱油，25mL。
+- 芝麻油，2mL。
+- 花生油，50mL。
+
+## 操作
+
+- 鱼片分别放入密封袋，鱼皮向下放在盘子中。
+- 取葱白切丝 25g，姜去皮后切丝，10g，混合在一起后分成两半，分别放在袋内鱼片上。
+- 每个袋子倒入 2.5mL 料酒。
+- 封好密封袋，放入微波炉中，中火（800 瓦）微波至*不透明且容易散开*时（约 3.5-5 分钟），从袋中取出鱼片。
+- 去除青葱和姜。
+- 取酱油 25mL，芝麻油 2mL，混合均匀后平均淋在两片鱼片上。
+- 取葱绿切细丝 10g，姜去皮后切丝 3g，混合后分成两份撒在鱼片上。
+- 取花生油 50mL，在小锅中加热至 190℃。
+- 将热油淋到放油葱绿的鱼片上，立刻上桌。
+
+## 附加内容
+
+### 使用海鲈鱼、罗非鱼、大比目鱼或者龙脷鱼
+
+| 鱼类     | 是否切片 | 重量 | 微波时间  |
+|----------|----------|------|-----------|
+| 海鲈鱼   | 整条     | 450g | 6.5 分钟  |
+| 罗非鱼   | 整条     | 800g | 6 分钟    |
+| 大比目鱼 | 切片     | 170g | 2.25 分钟 |
+| 龙脷鱼   | 切片     | 170g | 1.5 分钟  |
+
+### 其他变化
+
+- 如果想让香气更为浓郁，在微波前可将葱姜与料酒均匀涂抹在鱼片的两侧，再进行微波加热。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\346\260\264\347\205\256\351\261\274.md" "b/translation/ch/dishes/aquatic/\346\260\264\347\205\256\351\261\274.md"
new file mode 100644
index 0000000000..a6040fcd4f
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\346\260\264\347\205\256\351\261\274.md"
@@ -0,0 +1,61 @@
+# 水煮鱼的做法
+
+水煮鱼是一道做法中等难度的硬菜。巴沙鱼富含优质蛋白且脂肪含量低，配合各种时令蔬菜十分营养健康。初学者一般需要 2 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 巴沙鱼
+- 蔬菜（比如土豆片/豆芽/花菜/生菜/……）
+- 红油豆瓣酱
+- 藤椒油
+- 菜籽油
+- 白胡椒粉
+- 蒜瓣
+- 盐
+- 糖
+- 量杯
+- 厨房秤（可选）
+- 大不锈钢碗
+
+## 计算
+
+以下用量适合 3 至 5 人食用。
+
+- 巴沙鱼 500g
+- 蔬菜（比如土豆片/豆芽/花菜/生菜/……） 可有不同搭配，推荐合计重量 300g 至 500g
+- 红油豆瓣酱 40g （不怕辣想多加红油就多加 10 至 20g）
+- 豆豉 10g （可选）
+- 藤椒油 10ml
+- 菜籽油 25ml
+- 白胡椒粉 3g
+- 大蒜 2 瓣
+- 盐 5g
+- 糖 2g
+
+## 操作
+
+- 准备：巴沙鱼若是从冷冻柜里取出，需要放室温自然解冻 5 小时再做切片处理。
+- 切片：巴沙鱼撇成薄片，约 5cm 长，3cm 宽。
+- [腌制](../../tips/learn/学习腌.md)：将切好片的巴沙鱼放入大不锈钢碗中
+- 加入 30g 豆瓣酱，3g 盐，10ml 藤椒油，3g 白胡椒粉
+- 用手抓匀后加入 5ml 菜籽油收尾封住口味
+- 常温静置至少 30 分钟入味。
+- 备菜：大蒜切成蒜末。以 300g 花菜，200g 生菜为例，将花菜与生菜洗净。
+- 焯水与炒菜：花菜[开水锅焯水](../../tips/learn/学习焯水.md)备用；将生菜洗净晾干，炒熟备用（不用放油）。
+- 炒豆瓣酱：热锅冷油（菜籽油 20ml），加入 10g 豆瓣酱，10g 豆豉（可选），加入蒜末，**中火**慢炒。
+- 汆鱼片：加入 150ml 热水，水很快开后加入腌制好的鱼片，轻轻翻动让鱼片在水中散开，加入 2g 盐和 2g 糖调味（此时可根据个人口味调整盐的用量）。水再次沸腾后即可盛盘。
+- 盛盘：先将熟的蔬菜盛至大碗中，然后将热的鱼片盛在蔬菜上面，浇上锅中剩余热汤即可！
+
+## 附加内容
+
+- 垫底的蔬菜组合及用量可自由发挥，但需要注意各种蔬菜的特点，比如改成土豆的时候，需要将土豆片/土豆块煮熟（可以用筷子戳一戳确认）。
+- 红油豆瓣酱（辣度）以及盐的用量可根据个人口味调整。
+- 注意切鱼片的时候可以垂直于鱼片长条的方向先剁成 5cm 的鱼块，然后翻转 90 度斜着撇成薄片。
+- [腌制](../../tips/learn/学习腌.md)的时候注意不要太用力抓。
+- [How to Fillet a Fish 怎样给鱼剔骨](https://www.youtube.com/watch?v=uXSgGtMkgro)
+
+### 参考资料
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.jpg" "b/translation/ch/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.jpg"
similarity index 100%
rename from "dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.jpg"
rename to "translation/ch/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.jpg"
diff --git "a/translation/ch/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.md" "b/translation/ch/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.md"
new file mode 100644
index 0000000000..8055449b43
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\346\262\271\347\204\226\345\244\247\350\231\276/\346\262\271\347\204\226\345\244\247\350\231\276.md"
@@ -0,0 +1,47 @@
+# 油焖大虾的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 黑虎虾 or 明虾、
+- 葱、姜
+- 料酒、盐、冰糖、植物油
+
+## 计算
+
+ 1 人食用的版本。
+
+- 虾 10 只
+- 花椒 5g
+- 葱 50g
+- 姜 20g
+- 黄酒 30g
+- 盐 3g
+- 冰糖 10g
+- 植物油
+
+## 操作
+
+- 剪虾枪到根上，虾须虾爪都剪掉，沙包挑掉，开背虾线挑出来，洗净备用
+- 炸料油
+  - 油温三成热放花椒，油热离火，放葱姜（不要让油变色最好）葱稍微变黄沥油 （葱油弄多了可以留着作为拌面使用）。
+- 下油，虾摆放整齐，两面变色后轻轻摁虾头
+  - 放姜米（姜切成细颗粒）
+  - 黄酒 30g
+  - 水两小碗
+  - 盐 3g
+  - 冰糖 10 克
+- 大火烧开转小火盖盖子闷（中途不能再加汤水，不要开盖）
+- 皮亮虾弯就可以起锅，虾摆盘
+- 收汁（过滤后倒回锅里收浓，放葱油 ） 汤汁剩余 1/4 时。
+- 浇汁
+- 完成
+- ![成品](./油焖大虾.jpg)
+- 开吃✅
+
+## 附加内容
+
+- 做法参考：B 站老饭骨视频[从小吃到大的油焖大虾居然是假的？泰斗级大师还原真·味道](https://www.bilibili.com/video/BV17f4y1W7z9)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.jpg" "b/translation/ch/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.jpg"
similarity index 100%
rename from "dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.jpg"
rename to "translation/ch/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.jpg"
diff --git "a/translation/ch/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.md" "b/translation/ch/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.md"
new file mode 100644
index 0000000000..36aa3a54ec
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\346\267\267\345\220\210\347\203\244\351\261\274/\347\203\244\351\261\274.md"
@@ -0,0 +1,80 @@
+# 烤鱼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 草鱼（农贸市场或者超市让店家杀掉，去除不要的器官）
+- 大葱
+- 料酒
+- 白胡椒粉
+- 食用盐
+- 大蒜
+- 桂皮
+- 八角
+- 香叶
+- 青花椒
+- 干辣椒段
+- 灯笼椒
+- 火锅底料（随意）
+- 千张
+- 绿豆芽
+- 洋葱
+- 豆瓣酱
+- 芹菜段
+- 熟花生米
+- 白芝麻
+- 香菜（放更好吃，根据个人口味可放可不放）
+
+## 计算
+
+每份：
+
+- 草鱼 大约三斤
+- 大葱 半根
+- 食用油 20ml
+- 料酒 10-15ml
+- 食用盐 5-10g
+- 白胡椒粉 5g-10g
+- 桂皮 一小片
+- 八角 两个
+- 大蒜粒 八个
+- 香叶 两张
+- 青花椒 一小把
+- 干辣椒段 10 个
+- 灯笼椒 4 个
+- 芹菜段 两根
+- 洋葱 半个
+- 千张 一张
+
+## 操作
+
+- 草鱼（一般 3 斤 ）从背部切开，两面沿着鱼的背部往下划几刀，不要划到鱼肚皮，不然不易定型
+  - 可以用热水浇在鱼身上洗去粘液或者用刷子在流动水龙头下面不停的刷洗，直到摸着没有黏糊糊的手感。
+- 把鱼放到容器中，加入料酒，10g 白胡椒粉，5g 食盐抹匀腌制二十分钟入味。
+- 把半根大葱切成一块一块，大蒜粒中间切开，和八角香叶桂皮放在一个容器中
+- 干辣椒段中间一分为二切开并和灯笼椒装在一个容器中
+- 芹菜切小段
+- 豆芽焯水
+- 千张焯水切成丝
+- 洋葱切成丝。
+- 烤制鱼
+  - 家里有烤箱的可以在烤盘刷上底油，鱼皮朝下，直到烤制两面金黄，然后撒上孜然粉
+  - 如果没有烤箱，可以热锅热油，锅的两边撒上 2g 食盐，下入草鱼开始煎，刚下入的时候不要着急翻动，等一面定型后再翻面，煎制两面金黄，撒上孜然粉，出锅装在盘子里准备。
+- 锅中撒上 20ml 食用油，等到油热后，把大葱大蒜八角香叶倒入炒香
+- 加上一包火锅底料的一半和 15-20g 豆瓣酱，炒出红油
+- 加入 5g 白糖，10g 食盐，5ml 生抽调味，倒入和食材齐平的清水煮开
+- 依次下入芹菜段，豆芽，千张丝，不用煮熟，稍微烫一下后铺上洋葱丝，放上烤鱼
+- 加入干辣椒，灯笼椒，青花椒
+- 另一个锅烧油，油热后浇在刚加入的辣椒上面激发出香味
+- 最后撒上熟花生米，葱花，白芝麻，香菜
+- 煮 5-6 分钟，美味即成。
+
+![示例菜成品](./烤鱼.jpg)
+
+## 附加内容
+
+- 技术总结：上述
+  - 这道菜的食盐，胡椒粉，孜然粉，食用油，生抽，白糖等的使用量，根据个人口味和食材比例做决定，并不需要严格按照上述分量来做。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\346\270\205\350\222\270\347\224\237\350\232\235.md" "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\347\224\237\350\232\235.md"
new file mode 100644
index 0000000000..c4433fcc6c
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\347\224\237\350\232\235.md"
@@ -0,0 +1,34 @@
+# 清蒸生蚝的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 生蚝
+* 葱
+* 蒜
+* 姜
+* 酱油
+* 刷子
+
+## 计算
+
+* 饮用水 1 升
+* 生蚝 6 个
+* 葱 3 颗
+* 蒜 6 瓣
+* 姜 1 小块
+* 酱油 每个生蚝 1 ml
+
+## 操作
+
+* 将生蚝用刷子刷干净（没有刷子用牙刷）。
+* 蒸锅中放水，将蒸屉放上之后，将 6 个生蚝平铺在蒸屉,使用 50%功率，蒸 3 分钟。
+* 用右手拿着湿抹布掀开烫锅盖，将每个生蚝的外壳掀开一半去掉，生蚝的凸面向下，平面向上，每个放 1 根姜丝,10g 蒜末放到生蚝上。
+* 关上烫锅盖，100%功率蒸 3.5 分钟。
+* 停火，用右手拿着抹布掀开烫锅盖，每个放 5ml 酱油。
+* 盛盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\221\206\347\233\230.jpg" "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\221\206\347\233\230.jpg"
similarity index 100%
rename from "dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\221\206\347\233\230.jpg"
rename to "translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\221\206\347\233\230.jpg"
diff --git "a/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\224\271\345\210\200.jpg" "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\224\271\345\210\200.jpg"
similarity index 100%
rename from "dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\224\271\345\210\200.jpg"
rename to "translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\224\271\345\210\200.jpg"
diff --git "a/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.jpg" "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.jpg"
similarity index 100%
rename from "dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.jpg"
rename to "translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.jpg"
diff --git "a/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.md" "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.md"
new file mode 100644
index 0000000000..4be44f23cd
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\346\270\205\350\222\270\351\262\210\351\261\274/\346\270\205\350\222\270\351\262\210\351\261\274.md"
@@ -0,0 +1,52 @@
+# 清蒸鲈鱼的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鲈鱼（害怕杀鱼的同学可以让店家帮忙杀）
+- 香葱
+- 姜
+- 食用油
+- 蒸鱼豉油
+- 料酒
+- 食用盐
+
+## 计算
+
+每份：
+
+- 鲈鱼 一条
+- 香葱 三根
+- 姜  一块
+- 食用油 10-15ml
+- 蒸鱼豉油 10-15ml
+- 料酒 10-15ml
+- 食用盐 5-10g
+
+## 操作
+
+- 姜切片切丝、香葱的葱白切段，葱绿切丝，切丝后放入冷水浸泡备用。
+- 鲈鱼处理好后洗净，用厨房纸擦干，两面分别划几刀，用盐洗掉鱼身的粘液，并用 10g 盐抹遍鱼身的内外，腌制 10 分钟以上。
+- 补充一个鲈鱼改刀和摆盘的方法，改刀后可以让鲈鱼立起来蒸，均匀受热，同时吃起来更加方便，无需翻面。
+- ![改刀](./改刀.jpg)
+- ![摆盘](./摆盘.jpg)
+- 鱼肚内塞上姜和葱白，鱼身也撒上姜和葱白，量为备用的一半。蒸鱼的碟子用筷子将鱼跟碟子隔开蒸
+- 水烧热感觉到水温后放进入鱼
+- 大火清蒸 10 分钟。
+- 蒸好的鱼，用干净的盘子装起来并去除身上姜蒜
+- 鱼身浇上 15ml 蒸鱼豉油
+- 鱼身重新撒上姜和葱丝，锅内加上 10ml 食用油并烧热，将食用油淋至鱼身即可出菜
+
+![示例菜成品](./清蒸鲈鱼.jpg)
+
+## 附加内容
+
+- 技术总结：
+  - 这道菜属于有手就行，关键点在于火候，鱼的大小跟火候都会相关，太久会导致鱼肉太老极度影响口感，太短会导致部分鱼肉没熟。所以大火蒸鱼一般是 10 分钟内较佳。
+  - 切记蒸鱼需要用筷子隔开装鱼的盘子，这样做的好处有两点：
+    - 1、鱼在蒸的过程中会将水滴到盘子，如果鱼直接接触会导致鱼食用时会腥。
+    - 2、能够将鱼均匀受热。
+  - 这道菜难度系数简单，而且味道非常棒哦
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.md" "b/translation/ch/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.md"
new file mode 100644
index 0000000000..d8c2965bd1
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.md"
@@ -0,0 +1,58 @@
+# 白灼虾的做法
+
+白灼虾非常适合程序员在沿海地区做，类似于清蒸鱼：简单容错、有营养、有满足感，甚至很好看。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 活虾
+- 洋葱
+- 姜
+- 蒜
+- 葱
+- 食用油
+- 酱油
+- 料酒
+- 芝麻
+- 蚝油
+- 香醋
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+- 虾 250g * 份数（建议 1-2 人份）
+- 葱 一根
+- 姜 一块
+- 洋葱 一头
+- 蒜 5-8 瓣
+- 食用油 10-15ml
+- 料酒 20 ml
+- 酱油 10-15ml
+- 芝麻 一把
+- 香醋 10 ml
+- 蚝油 10 ml
+
+## 操作
+
+- 洋葱切小块，姜切片，平铺平底锅。
+- 活虾冲洗一下（去除虾线、剪刀减掉虾腿虾须子都是可选操作），控水，铺在平底锅的洋葱、姜片之上。
+- 锅内倒入料酒，盖上锅盖，中火 1 分钟，小火 5 分钟，关火 5 分钟。
+- 和上一步并行操作，制作蘸料：
+  - 葱切成葱花、蒜切碎、倒入酱油、芝麻、香醋，搅拌之。
+  - 油烧热，淋入蘸料。
+- 虾出锅，用干净的盘子装好。
+
+![白灼虾](./白灼虾.webp)
+
+## 附加内容
+
+- 技术细节：
+  - 开始不能大火、防止糊底。
+  - 如果锅盖有通气口、时间要相应调节一下（考虑增加 30 秒中火）。
+  - 蘸料其实也是可选的、也可以是纯的醋，大自然馈赠的鲜虾在没有水带走冲淡鲜甜的情况下口感味道都非常棒的。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.webp" "b/translation/ch/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.webp"
similarity index 100%
rename from "dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.webp"
rename to "translation/ch/dishes/aquatic/\347\231\275\347\201\274\350\231\276/\347\231\275\347\201\274\350\231\276.webp"
diff --git "a/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\347\263\226\351\206\213\351\262\244\351\261\274.md" "b/translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\347\263\226\351\206\213\351\262\244\351\261\274.md"
new file mode 100644
index 0000000000..fe1ec032f5
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\347\263\226\351\206\213\351\262\244\351\261\274.md"
@@ -0,0 +1,69 @@
+# 糖醋鲤鱼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鲤鱼
+- 番茄酱
+- 白糖
+- 白醋
+- 淀粉
+- 盐
+- 葱
+- 姜
+- 料酒
+- 香菜一颗
+- 盆（两个）
+- 菜刀一个
+- 笊篱一个、锅铲一个
+
+## 计算
+
+注意，该菜只有 3 人以上版本（过大或太小的鱼都是不合适的），所以不需要公式计算，特别适合家庭聚餐时食用，如年夜饭
+
+- 鲤鱼 = 约 3 斤
+- 清水 = 50g
+- 番茄酱 = 40g
+- 白糖 = 20g
+- 白醋 = 10g
+- 淀粉 = 10g
+- 盐 = 30g
+- 大葱 = 30g（约半颗）
+- 姜 = 30g
+- 料酒 = 25g
+
+## 操作
+
+- 将鱼清洗干净，确保无鱼鳞等异物
+- 将鱼头朝左，鱼肚朝下，右手持刀。刀竖直切下 1cm，按紧鱼身往左片 3-4cm，再将鱼片中间轻轻划一刀
+- 将鱼放进盆里，然后将大姜切片，大葱切段（随便切切就行了，主要是需要去腥味）
+- 用吃奶的力气将大葱大姜里的汁水挤到盆中
+- 加入 20g 盐，25g 料酒，然后给鲤鱼搓个澡，涂抹均匀
+- ![腌制](./腌制.jpg)
+
+    （腌鱼时间越长，鱼腥味就越小，推荐腌 30 分钟以上）
+
+- 找个干净的盆，加入 100g 面粉、200g 淀粉、180g 水、5g 盐，用手将其搅拌均匀，面糊此时粘稠呈可拉丝状态，然后打入一个鸡蛋，再次搅匀
+- 等待 30 分钟
+- 将鱼放在案板上，用干毛巾将鱼身上的水擦干（这样可以更好的挂糊）
+- 将盆冲洗干净，用干毛巾擦干
+- 起锅烧油，加入约 1L 的油，将油温烧至 7 成热，约 200-240 度
+- 捏起鱼的尾巴，将鱼头沉入锅底，用勺子往鱼的身上淋热油，待面糊成型后，将鱼慢慢放入锅中，拿锅铲轻轻铲起鱼的头部，然后垫上笊篱。防止底部炸糊。
+- 准备一个盛鱼的盘子，放在锅的旁边。
+- 用锅铲从鱼身处轻轻铲入，两个工具配合鱼翻个身。再炸两分钟，还是同样的方式（笊篱托着鱼头，锅铲托着鱼身，将鱼盛入盘中）
+- 将锅中的油倒入擦干的盆中，放置一边，然后将锅刷干净
+- 将 50g 清水、40g 番茄酱、20g 白糖、10g 白醋放入小碗中，搅拌均匀
+- 再准备一个小碗加入 10g 淀粉、10g 水，搅拌成水淀粉
+- 开大火将锅烧热，然后倒入之前准备的料汁，大火烧开，转小火
+- 加入调好的水淀粉，边倒边搅拌，然后 20 秒后关火
+- 将熬好的糖醋汁用勺子均匀地浇在鱼身上，可以加点香菜或葱花点缀，糖醋鲤鱼就做好了
+- ![成品](./成品.jpg)
+
+    这里的糖醋汁熬的有点稠了......
+
+## 附加内容
+
+这道菜难度系数算中等吧，对新手还是不太友好的......
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\350\205\214\345\210\266.jpg" "b/translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\350\205\214\345\210\266.jpg"
similarity index 100%
rename from "dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\350\205\214\345\210\266.jpg"
rename to "translation/ch/dishes/aquatic/\347\263\226\351\206\213\351\262\244\351\261\274/\350\205\214\345\210\266.jpg"
diff --git "a/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274.md" "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274.md"
new file mode 100644
index 0000000000..29ec155e94
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274.md"
@@ -0,0 +1,65 @@
+# 红烧鱼的做法
+
+- **WARNING** 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！
+- 在操作中，锋利的菜刀可能会划伤手指，请一定要小心。
+
+- 此做法代表通用红烧鱼做法，材料分为必备和可添加~
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 姜、蒜瓣、干辣椒
+- 油、盐、料酒、醋、酱油、白砂糖
+- 鱼
+
+### 可额外添加的材料
+
+注意这些材料都是经验计算得出，除了香菜外其他多了并不是一件好事儿
+
+- 蚝油
+- 葱
+- 香菜
+- 小米椒
+- 味精（鸡精）
+
+## 计算
+
+* 鱼 建议新手以一条中等大小的鲫鱼上手，提前划好花刀，方便成熟（不然鱼背上容易夹生）
+* 姜丝，以正常老姜切 2-3 片，然后片丝即可
+* 蒜瓣 3-4 个，拍碎或者切碎或者切片
+* 干辣椒（依照个人口味）2-3 个，切碎
+* 香菜按照个人口味
+* 盐 10g，如果辣椒辣度高，建议多一点
+* 醋 5ml
+* 酱油 5ml
+* 白砂糖 10g
+* 葱 1-2 根，正常就撒葱花
+* 小米椒 1-2，不放也可以，过来人的经验，最多放 2 个，不然辣度过高要菊花残。
+* 味精，看个人口味，不要放多，5g 即可。
+* 蚝油，5g 即可，和味精一个道理
+
+## 操作
+
+### 原材料准备
+
+* 姜蒜准备好，切碎
+* 干辣椒切碎，和姜蒜一起
+
+### 最终步骤
+
+* 加入 30-50ml 油，等待锅热...
+* 放入**擦干水分的鱼**（不想被热油溅一身的话），然后晃动锅，用热油煎鱼，注意这过程一定要小火
+* 将鱼翻面，重复上面油煎过程
+* 放入姜蒜辣椒，翻炒出香味
+* 倒入料酒，稍微多一点，此过程注意安全，会起大量油烟
+* 倒入醋（喜欢醋可以多放一点）
+* 然后放入白砂糖，酱油（老抽)
+* 加入冷水，以刚好淹没鱼身为宜，然后调成中火，盖上锅盖，大概 1 分钟后将鱼翻身，继续盖上锅盖
+* 3-4 分钟后，加入盐、小米椒、蚝油（味精、鸡精等），然后继续盖上锅盖，后续继续要翻身
+* 当锅内汤汁收汁到鱼的脊背线上的鱼鳍下面一点点的时候（或者汤汁不多的时候），转小火，加入香菜，葱花，然后盖上锅盖 20 秒，关火
+* 起锅
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274\345\244\264.md" "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274\345\244\264.md"
new file mode 100644
index 0000000000..740adf96df
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\261\274\345\244\264.md"
@@ -0,0 +1,73 @@
+# 红烧鱼头的做法
+
+- **WARNING** 如果没有使用过菜刀剁过肉类食物，那么并不推荐使用该菜单！！！
+- 在操作中，锋利的菜刀可能会划伤手指，请一定要小心。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 注：如果有可能，尽量另准备一把菜刀，超市或市场上均有廉价且刀片更厚的菜刀，刀片厚度在 5-7mm 为最佳。
+- 大葱、姜、大蒜、香菜、美人椒
+- 油、盐、鸡精、生抽、老抽、陈醋、黑胡椒粉、料酒
+- 八角、干辣椒
+- 鱼头一个
+- 注：市场直接贩卖的鱼头一般分为两种：白鲢、花鲢。前者价格便宜，后者价格略贵，但口感也更佳！
+
+## 计算
+
+注意，这道菜仅有足够 2 人食用的版本。
+
+* 鱼头一个
+* 大葱 200g
+* 姜 80g
+* 蒜瓣 3-4 个
+* 美人椒 1/4 个
+* 香菜 4 棵
+* 八角两个，干辣椒五个
+
+## 操作
+
+### 原材料准备
+
+* 葱、姜、蒜、香菜、美人椒分别清洗干净。
+* 干辣椒与八角稍微冲洗即可。
+* 大葱切两半。后半段大葱（葱白处）切段，每段长度约 4cm。前半段（葱叶处）先切段，再将每段劈为四瓣。
+* 姜切片，每片厚度约 3mm。
+* 大蒜拍碎。
+* 拿出两棵香菜去根，切为 1.5cm 香菜碎。
+* 将美人椒切为厚度为 3mm 的辣椒圈。
+* 干辣椒切四段。
+
+### 腌制鱼头
+
+* 注：下文所述的鱼身是购买鱼头时所附带的鱼肉。
+* 将鱼头去鳞，清洗鱼头处未被清理干净的内脏。
+* 剁去鱼鳍、清理鱼鳃。
+* 将鱼头下巴与鱼身连接的地方剁开，鱼身剁块，鱼头剁成四/六瓣。
+  * 注：鱼的处理很难用文字完全表述，可以搜索鱼头处理相关视频。
+* 将剁好的鱼头进行清洗，最好洗掉鱼块上滞留的血水。
+* 将清洗好的鱼块放入盆中，加入 5g 盐、10g 生抽、10g 料酒。放入葱（前半段切碎的那个）、1/3 姜片。将其拌匀，静置 1-2 小时。
+
+### 最终步骤
+
+* 加入 30ml 油，等待锅热...
+* 油热，将锅关至小火
+  * 如果不明白为何要这样做，请查看[学习炒与煎](../../tips/learn/学习炒与煎.md)中的翻炒辅料。
+* 放入姜片，慢慢翻炒，以姜片中的大部分汁水被炒出，以金黄色为准。
+* 放入葱段，翻炒至葱段略显发白。
+* 放入蒜碎、八角、干辣椒，翻炒 5 秒。
+* 将腌制好的鱼头倒入锅中，翻炒 2-3 分钟。
+* 倒入 500ml 清水，加入 2g 盐、3g 鸡精、5g 生抽、3g 老抽、5g 料酒、2g 黑胡椒粉、3g 陈醋。
+* 将两棵香菜放入锅中，盖上锅盖。
+* 调至大火，将水烧开。
+* 调至中火，慢焖入味。
+* 当汤汁减少一半时，打开锅盖。
+* 调至大火收汁，汤汁剩余 1/3 时，关火盛至小盆中。
+* 注：将锅中的汤汁均匀淋到鱼头上，盛盘时可以将锅中煮的香菜放入小盆底部，这样能让成品菜好看又好吃。
+* 将香菜放至已经盛出的鱼头上，把切好的美人椒圈放在香菜之上。
+* 色香味俱全的红烧鱼头出炉！
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\262\244\351\261\274.md" "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\262\244\351\261\274.md"
new file mode 100644
index 0000000000..c31d31bd16
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\347\272\242\347\203\247\351\262\244\351\261\274.md"
@@ -0,0 +1,62 @@
+# 红烧鲤鱼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 大葱、姜、大蒜、干辣椒
+- 油、盐、生抽、老抽、陈醋、蚝油、料酒、白糖
+- 鲤鱼、五花肉
+
+## 计算
+
+ 2 人食用的版本。
+
+- 鲤鱼 （大约 2 斤）
+- 五花肉 100g
+- 大葱 200g
+- 姜 80g
+- 蒜瓣 3-4 个
+- 干辣椒两个
+- 白糖 50g
+
+## 操作
+
+注：下文所述的鱼是购买时卖家简易处理后的，已刮鱼鳞已去内脏。
+
+- 葱、姜、蒜、干辣椒分别清洗干净。
+- 葱白处切段，每段长度约 4cm，再将每段劈为四瓣。
+- 姜切片，每片厚度约 3mm。
+- 一个大蒜拍碎切末，其余蒜切为二瓣。
+- 干辣椒切四段。
+- 五花肉切片，约 4cm*4cm。
+- 清洗鱼。
+- 鱼背肉厚处拉几道斜口，方便入味
+- 锅里多倒点油，烧至 7 成热（刚刚开始冒烟），下入鱼炸 1 分钟至鱼皮稍稍变硬捞出备用（注意不要一下锅就拨弄鱼，等炸一会再拨弄、翻面），炸鱼的油倒出，锅里留一点底油
+- 将锅里底油烧热，下入五花肉，煸出香味。
+- 放入干辣椒、葱、姜、蒜瓣，翻炒 1 分钟。
+- 将炸好的鱼倒入锅中。
+- 沿锅边倒入
+  - 50ml 料酒
+  - 50ml 陈醋
+  - 50ml 味极鲜
+  - 20ml 老抽调色
+  - 5ml 蚝油提鲜
+  - 5g 匙盐
+  - 50g 白糖
+  - 清水没过鱼面。
+- 调至中火，将水烧开。
+- 调至小火，慢焖入味。
+- 15 分钟 后，打开锅盖，挑出锅里的葱、姜、蒜、干辣椒。
+- 调至大火收汁，汤汁剩余 1/4 时，撒点蒜末，关火盛出。
+- 红烧鲤鱼出锅！
+
+## 附加内容
+
+基于下列原因，需要在红烧鲤鱼中添加五花肉：
+
+- 五花肉煸炒的时候会出猪油，相比较于植物油，动物油脂更香。
+- 煸炒至金黄的五花肉炖煮过后吃起来也很香的，相当于配菜。
+- 鱼类本身脂肪含量少，所以香味欠缺，着重的是肉质的口感。所以一般做鱼类菜都建议用猪油，想要一锅奶白香醇的鱼汤。猪油是最好的选择~
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.jpg" "b/translation/ch/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.jpg"
similarity index 100%
rename from "dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.jpg"
rename to "translation/ch/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.jpg"
diff --git "a/translation/ch/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.md" "b/translation/ch/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.md"
new file mode 100644
index 0000000000..43280873e7
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\351\273\204\346\262\271\347\275\227\346\260\217\350\231\276.md"
@@ -0,0 +1,52 @@
+# 芥末黄油罗氏虾的做法
+
+![芥末黄油罗氏虾](./芥末黄油罗氏虾.jpg)
+这是一道做法简单，味道美味，具有新意的海鲜菜。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 罗氏虾
+* 黄油
+* 芥末
+* 白糖
+* 生抽
+* 蚝油
+* 盐
+* 料酒、朗姆酒或啤酒
+* 香菜
+* 蒜
+
+## 计算
+
+按照 1 盘的份量：
+
+* 罗氏虾 1 斤多  广东市场价大概 40~45 一斤
+* 黄油 约 20g
+* 芥末 15g
+* 白糖 3g
+* 生抽 30g
+* 蚝油 30g
+* 盐 3g
+* 料酒、朗姆酒或啤酒 15g 到 30g
+* 香菜 5 条 切段
+* 蒜 5 颗 剁成蒜蓉
+
+## 操作
+
+* 将罗氏虾剪掉头尾尖刺、触须和脚，剪刀把虾身开背，去除虾线。
+* 提前搅拌好芥末酱汁：酱油、蚝油、芥末、盐、糖，搅拌均匀！
+* 洗好香菜，切段备用。
+* 罗氏虾沥掉水，锅中加入油，直接放入罗氏虾，中火，外表煎至金黄，捞出。
+* 下入蒜蓉，大火，利用煎虾剩下的油继续煎炒蒜蓉，等到锅中白雾冒出，蒜蓉已经煎出香味，下虾和黄油，让虾充分吸收黄油香味
+* 下入调好的酱汁，继续大火煮沸，翻炒虾，至酱汁收汁，加入酒（料酒、啤酒可以放 30g，朗姆酒味道浓郁放 15g 即可。）
+* 在等酱汁稍微收汁，加入香菜翻炒两下，即可出锅。
+
+## 附加内容
+
+* 酱汁提前调配好，黄油提前备好，防止中间备料耗时。
+* 蒜蓉切记要等虾煎好后捞出再下，防止煎炒过久变黑，发苦。
+* 如果不太能接受芥末就放少点，能接受就放多点，如果放多了，煮久一会儿，芥末味也会散去。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/10.jpg" "b/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/10.jpg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/10.jpg"
rename to "translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/10.jpg"
diff --git "a/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.jpg" "b/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.jpg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.jpg"
rename to "translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.jpg"
diff --git "a/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.md" "b/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.md"
new file mode 100644
index 0000000000..2bc4abacd5
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\346\241\202\351\261\274.md"
@@ -0,0 +1,67 @@
+# 葱油桂鱼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 桂鱼
+- 小葱
+- 小米辣
+- 姜
+- 料酒
+- 植物油
+- 盐
+- 蒸鱼豉油
+- 蒸笼（含蒸锅）
+- 清水
+- 砧板
+- 铁锅
+- 塑料盘或塑料盆（腌鱼用）
+- 一次性手套
+- 厨房纸
+- 蒸鱼盘子（能平放下一条鱼即可）
+- 菜刀
+- 削皮刀
+- 防烫盘夹（或者防烫手套）
+
+## 计算
+
+这里以 2 份 为例进行编排。实际操作过程中，考虑到鱼肉本身的质感和鲜味会随着单条鱼的体积有所变化，建议大家在烹饪的时候尽量选择以 2 份 的量进行操作鲜味最佳
+
+- 桂鱼 = 1 斤(500g)
+- 小葱 = 1 根（长度为 30cm）
+- 小米辣 = 2 个
+- 姜 = 50g
+- 料酒 = 25g
+- 植物油 = 15g
+- 盐 = 8g
+- 蒸鱼豉油 = 10g
+- 清水 = 5L
+
+## 操作
+
+- 去菜市场买已经处理好的鱼（自己处理的话最好不要内脏），将鱼身表面的所有鳞片刮干净
+- 用厨房用纸将鱼肚子里的贴骨血和黑膜擦干净（帖骨血会影响口感，黑膜是鱼腥味的来源）
+- 用菜刀在鱼身表面来回刮几次，将鱼身的黏液刮掉，进一步去除腥味，然后用清水将鱼内外冲洗干净
+- 将鱼平放在砧板，使用厨房纸将鱼内外的水分擦干，然后鱼头朝左，尾朝右，从鱼鳃边开始，每隔 3cm 纵向划一刀，深度达到鱼的脊椎骨即可，另一面使用同样的处理方式
+- 将鱼平放在盆中，确保盘中没有多余水分
+- 取一块 50g 姜（鸡蛋大小），用削皮刀把表面的皮去除并洗干净，然后切成厚度为 3mm 的姜片
+- 将小米辣洗干净、去蒂，切成厚度为 2mm 的小圆片（或切成 1mm 宽度的丝状）
+- 将小葱洗干净，去除根须，切成 3cm 的小段，稍微粗一点的小葱，可以沿着小葱生长的方向沿中间劈开
+- 加入 8g 盐，25g 料酒到盆中，带上一次性手套，然后对鱼进行全身按摩 1 分钟，确保鱼身每个部位都均匀涂抹了盐和料酒
+- 按摩好鱼后，在鱼身的每一个刀口中塞入一片姜片，鱼肚子中放入 3 片姜片，腌制 10 分钟（建议不要腌制太久，否则鱼的鲜度降低）
+- 在鱼腌制期间，在蒸锅中加入 5L 清水，烧开后，在蒸锅上放上蒸笼
+- 鱼腌制好后，会析出水分，将多余水分和腌制用料酒、姜片倒掉，用清水冲洗干净鱼身和鱼肚，用厨房纸擦干鱼身和鱼肚
+- 将鱼平放在蒸鱼盘中，重新在鱼身、鱼肚刀口处塞入姜片
+- 然后将蒸鱼盘放入蒸笼中，盖上盖子，中火蒸 20 分钟
+- 期间水蒸气会附着整个鱼和盘子上，凝结后形成鱼汤，出锅后千万不要倒掉这个汤，这个汤汁是鲜味精华
+- 用防烫夹将蒸鱼盘夹出，在鱼身和鱼周围淋上 10g 蒸鱼豉油
+- 然后在鱼身和周围均匀撒上小葱段和小米辣
+- 在铁锅中倒入 15g 植物油，用中小火慢熬 5 分钟，不要用大火，否则油会挥发很快
+- 将出锅后的热油均匀地慢慢地淋在鱼身上，鲜掉眉毛的葱油桂鱼就出炉啦！
+
+## 附加内容
+
+经过若干次测试，成功率 100%，这道菜容错性很高，无论是什么省份、什么口味的人都能兼容。另外，本套教程虽然叫葱油桂鱼的做法，但原料本身不仅限于桂鱼，可以用鲈鱼、多宝鱼等海鱼代替（淡水鱼本身寄生虫会比海鱼多一点，不建议使用淡水鱼，淡水鱼的做法请参考《红烧鱼》等教程），耦合性低、可扩展性强。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\351\262\210\351\261\274.jpg" "b/translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\351\262\210\351\261\274.jpg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\351\262\210\351\261\274.jpg"
rename to "translation/ch/dishes/aquatic/\350\221\261\346\262\271\346\241\202\351\261\274/\350\221\261\346\262\271\351\262\210\351\261\274.jpg"
diff --git "a/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\346\265\267\345\217\202.jpeg" "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\346\265\267\345\217\202.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\346\265\267\345\217\202.jpeg"
rename to "translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\346\265\267\345\217\202.jpeg"
diff --git "a/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.jpeg" "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.jpeg"
rename to "translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.jpeg"
diff --git "a/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.md" "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.md"
new file mode 100644
index 0000000000..b4907cde81
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\203\247\346\265\267\345\217\202.md"
@@ -0,0 +1,45 @@
+# 葱烧海参的做法
+
+![示例菜成品](./葱烧海参.jpeg)
+
+这道菜的做法并不难，就是海参泡发是需要时间的。疫情隔离在家，干海参是过年前存的年货，正好拿出来尝试一下。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 泡发好的海参![海参](./海参.jpeg)
+- 大葱葱白
+
+## 计算
+
+每份：
+
+- 泡发好的海参（北极参） 4 个
+- 大葱葱白 1 根大葱的葱白即可
+- 食用油 20-25ml
+- 蚝油 20g
+- 生抽 5g
+- 白糖 2g
+- 淀粉 2g
+
+## 操作
+
+- 葱白切成 1cm 的段，备用。
+- 海参切成 1cm 的段，备用。
+- 准备一个空碗，倒入 20g 蚝油， 10g 生抽， 2g 白糖，搅拌均匀。![料汁](./酱汁.jpeg)
+- 另一个空碗倒入淀粉，水，制备水淀粉，勾芡用。
+- 热锅，锅内放入 20ml - 25ml 食用油。等待 10 秒让油温升高。
+- 放入葱白，调*小火*，注意不要让葱白变焦。大概煎 3-5 分钟即可。![葱白](./葱白.jpeg)
+- 用筷子夹出葱白，放入盘中备用。
+- 倒入调好的料汁，炒香，**等待 1 - 2 分钟** 。
+- 放入切好的海参，翻炒 1 分钟
+- 加入 100 ml 的水， 中小火， **等待 5 分钟**
+- 等待锅中汤汁快干的时候，加入水淀粉，加入前面取出的葱白
+- 在外观*呈粘稠状态*后关火，盛盘 ![成品](./葱烧海参.jpeg)
+
+## 附加内容
+
+- 操作时，需要注意观察锅中的水量，如快见底的时候就直接接入水淀粉即可。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\231\275.jpeg" "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\231\275.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\231\275.jpeg"
rename to "translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\350\221\261\347\231\275.jpeg"
diff --git "a/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\351\205\261\346\261\201.jpeg" "b/translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\351\205\261\346\261\201.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\351\205\261\346\261\201.jpeg"
rename to "translation/ch/dishes/aquatic/\350\221\261\347\203\247\346\265\267\345\217\202/\351\205\261\346\261\201.jpeg"
diff --git "a/dishes/aquatic/\350\222\234\350\223\211\350\231\276/1.jpeg" "b/translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/1.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\222\234\350\223\211\350\231\276/1.jpeg"
rename to "translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/1.jpeg"
diff --git "a/dishes/aquatic/\350\222\234\350\223\211\350\231\276/2.jpeg" "b/translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/2.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\222\234\350\223\211\350\231\276/2.jpeg"
rename to "translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/2.jpeg"
diff --git "a/translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/\350\222\234\350\223\211\350\231\276.md" "b/translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/\350\222\234\350\223\211\350\231\276.md"
new file mode 100644
index 0000000000..ad729d0244
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\222\234\350\223\211\350\231\276/\350\222\234\350\223\211\350\231\276.md"
@@ -0,0 +1,35 @@
+# 蒜蓉虾的做法
+
+蒜蓉虾是广东省地方传统名菜，色香味俱全。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 海虾
+* 蒜蓉酱
+* 食用油
+* 生抽
+
+## 计算
+
+每份：
+
+* 海虾 8 只
+* 蒜蓉酱 50 g
+* 食用油 20 ml
+* 生抽 5 ml
+
+## 操作
+
+* 用刀从从虾头中间切开，切到距离虾尾 1 cm
+* 将蒜蓉酱铺在虾身中间，放在盘子中
+* 锅中倒入热水，将盘子放入锅中，大火蒸 3 分钟
+* 烧热油，倒入虾盘中，倒入生抽
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/1.jpg" "b/translation/ch/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/1.jpg"
similarity index 100%
rename from "dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/1.jpg"
rename to "translation/ch/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/1.jpg"
diff --git "a/translation/ch/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276.md" "b/translation/ch/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276.md"
new file mode 100644
index 0000000000..0d343efc80
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276/\350\222\234\351\246\231\351\273\204\346\262\271\350\231\276.md"
@@ -0,0 +1,48 @@
+# 蒜香黄油虾的做法
+
+蒜香黄油虾是一道经典的西式海鲜料理，以鲜虾为主料，配以蒜末和黄油烹制而成。口感鲜嫩，蒜香浓郁。制作简单，适合家庭日常烹饪。
+
+![蒜香黄油虾](./1.jpg)
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 大虾（推荐黑虎虾或基围虾）
+- 无盐黄油（推荐安佳）
+- 大蒜
+- 白葡萄酒（可选）
+- 柠檬
+- 平底煎锅
+- 厨房用夹
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 人食用。
+
+每份：
+
+- 大虾 8-10 只（约 200g）
+- 无盐黄油 30g
+- 大蒜 4 瓣（约 20g）
+- 白葡萄酒 15ml（可选）
+- 柠檬 1/4 个
+- 橄榄油 10ml
+
+## 操作
+
+- 大虾去头去壳留尾，用牙签挑去虾线，洗净后用厨房纸吸干水分
+- 大蒜切成蒜末，备用
+- 中火加热平底锅，放入 10ml 橄榄油
+- 油热后放入大虾，每面煎 1-1.5 分钟至变色，取出备用
+- 同一锅中加入黄油，融化后放入蒜末，小火炒香（约 30 秒）
+- 如使用白葡萄酒，此时加入并煮至酒精挥发（约 1 分钟）
+- 将虾放回锅中，与蒜香黄油酱汁翻炒均匀（约 1 分钟）
+- 挤入柠檬汁，翻炒均匀后立即关火
+- 装盘，淋上锅中剩余酱汁
+
+## 附加内容
+
+- 虾不宜过度烹饪，否则会变硬
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\350\233\217\346\212\261\350\233\213/1.jpeg" "b/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/1.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\233\217\346\212\261\350\233\213/1.jpeg"
rename to "translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/1.jpeg"
diff --git "a/dishes/aquatic/\350\233\217\346\212\261\350\233\213/2.jpeg" "b/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/2.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\233\217\346\212\261\350\233\213/2.jpeg"
rename to "translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/2.jpeg"
diff --git "a/dishes/aquatic/\350\233\217\346\212\261\350\233\213/3.jpeg" "b/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/3.jpeg"
similarity index 100%
rename from "dishes/aquatic/\350\233\217\346\212\261\350\233\213/3.jpeg"
rename to "translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/3.jpeg"
diff --git "a/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/\350\233\217\346\212\261\350\233\213.md" "b/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/\350\233\217\346\212\261\350\233\213.md"
new file mode 100644
index 0000000000..b7c5ecce82
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\350\233\217\346\212\261\350\233\213/\350\233\217\346\212\261\350\233\213.md"
@@ -0,0 +1,48 @@
+# 蛏抱蛋的做法
+
+蛏抱蛋，是流行于福建省福州地区的传统家常菜
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 蛏子
+* 鸡蛋
+* 食用油
+* 洋葱
+* 淀粉
+* 生抽
+* 鸡精
+* 料酒
+
+## 计算
+
+每份：
+
+* 蛏子 200 g
+* 鸡蛋 2 个
+* 食用油 100 ml
+* 洋葱 0.25 个
+* 淀粉 20 g
+* 生抽 5 ml
+* 鸡精 5 ml
+* 料酒 5 ml
+
+## 操作
+
+* 烧开水，将蛏子放入水中，水煮 2 分钟后，捞上来去壳，放入大碗
+* 往大碗中加入洋葱、生抽、料酒、鸡精、生粉后，充分搅拌
+* 往大碗中打入 2 个 鸡蛋，继续搅拌
+* 起锅烧油，倒入碗中蛏子，煎炸至单面金黄后，翻面继续煎炸
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+
+## 附加内容
+
+* 更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨
+* 闽菜以甜为主，如果吃不惯的可以放弃白糖
+* 可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.jpeg" "b/translation/ch/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.jpeg"
similarity index 100%
rename from "dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.jpeg"
rename to "translation/ch/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.jpeg"
diff --git "a/translation/ch/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.md" "b/translation/ch/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.md"
new file mode 100644
index 0000000000..76a54b1c25
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274/\351\246\231\347\205\216\347\277\230\345\230\264\351\261\274.md"
@@ -0,0 +1,63 @@
+
+# 香煎翘嘴鱼的做法
+
+![香煎翘嘴鱼](./香煎翘嘴鱼.jpeg)
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 翘嘴鱼（肉食性鱼类，肉细腻，口感好）
+- 姜
+- 葱
+- 蒜
+- 青椒
+- 香菜
+- 老抽
+- 白糖
+- 豆瓣酱
+- 料酒
+- 生抽
+- 盐
+
+## 计算
+
+注：这个量大概是 2-3 个人的量
+
+每份：
+
+- 翘嘴鱼：2 斤最佳
+- 姜沫：20g
+- 葱：半根（50 克）
+- 蒜：4 个
+- 香菜：个人口味
+- 老抽：2ml（不太喜欢重口的可以不放）
+- 白糖：10g
+- 干辣椒：4-6 个（根据个人口味选择）
+- 料酒：100ml
+- 生抽：4ml
+- 盐：约 50g 用于腌制鱼
+- 食用油：100ml
+
+## 操作
+
+- 鱼开背杀好（让卖鱼的杀好，千万不要剖腹杀鱼，切记是开背），清洗干净
+- 鱼表面用盐涂抹均匀，倒入料酒约 80ml,姜末 20g，放入冰箱保鲜层进行腌制 1-2 天
+- 取出腌制好的鱼，用绳挂起晾晒至半干（约 1-2 天，具体时间需结合气温与阳光）
+- 食用前请将鱼用清水清洗，沥干水分（防止水遇油飞溅）
+- 开大火将锅烧热，迅速改小火，锅中放油，尽量保持整个锅表面有油，将鱼沿锅边划入锅内（先煎鱼背面）
+- 鱼入锅后（和翻面后），不要着急移动鱼的位置（此时容易破皮），煎约 30 秒后，尝试晃动锅
+- 背面煎约 1 分钟后，翻面煎约 1-2 分钟，煎至两面金黄
+- 等两面都煎好时，把鱼推向锅边一点，留点空间放入豆瓣酱炒香味，放入姜蒜，
+- 炒出佐料香味后，加入料酒，生抽，老抽，倒入热水，水量和鱼平齐或者少点
+- 此时改中大火，煮 5-10 分钟，后放入青椒断，白糖，鸡精，十三香，陈醋
+- 改小火 2-5 分钟，放入葱，香菜，即可出锅
+
+## 附加内容
+
+- 切记鱼是开背杀，腌制时，鱼表面涂抹均匀食盐即可，腌制时间，晾晒时间 1-2 天即可
+- 煎鱼全程小火，刚入锅时不要移动鱼，会破皮
+- 青椒断放入后注意观察熟透程度，里面的青椒很好吃，另外香菜最后放
+- 注意火候的切换，豆瓣酱，白糖的调鲜效果，与陈醋的增香效果
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.jpeg" "b/translation/ch/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.jpeg"
similarity index 100%
rename from "dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.jpeg"
rename to "translation/ch/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.jpeg"
diff --git "a/translation/ch/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.md" "b/translation/ch/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.md"
new file mode 100644
index 0000000000..1d1baa3305
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234/\351\262\244\351\261\274\347\202\226\347\231\275\350\217\234.md"
@@ -0,0 +1,54 @@
+# 鲤鱼炖白菜的做法
+
+![鲤鱼炖白菜](./鲤鱼炖白菜.jpeg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 食用油
+- 姜
+- 蒜
+- 鲤鱼
+- 白菜心/娃娃菜
+- 盐
+- 老抽
+- 生抽
+- 桂皮
+- 八角
+- 郫县豆瓣酱
+- 干辣椒（不吃辣可以不放）
+
+## 计算
+
+注：调料根据鱼的大小进行换算。
+
+每份：
+
+- 食用油：10ml
+- 姜：3 片
+- 蒜：3 瓣（切成块）
+- 鲤鱼：1.2 斤（清理过的）
+- 娃娃菜：13 片（可以多放一些，一顿就缩小了）
+- 盐：5-8 克
+- 老抽：3ml
+- 生抽：6ml
+- 桂皮：1 块
+- 八角：3 个
+- 郫县豆瓣酱：20 克
+- 干辣椒：4-6 个（根据个人口味选择）
+
+## 操作
+
+- 鲤鱼清洗干净，改刀（在鱼身上多划几个伤口，方便入味）
+- 娃娃菜清洗干净放入盘中备用
+- 锅中加油，等油热放入“少盐” “姜” “蒜” “郫县豆瓣酱” “桂皮” “八角” 炒出香味
+- 把鱼放锅里煎（3 分钟）每（30 秒）需要翻面
+- 加入“水”（水量尽量和鱼平齐，可以少一点点） 放入 “生抽” “老抽” “娃娃菜”
+- 大火炖 15-20 分钟，汤汁快干时添加 “盐” 即可出锅
+
+## 附加内容
+
+- 也可以放一些粉条，粉条先凉水/热水，需要泡软，可以和娃娃菜一起放入
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.jpg" "b/translation/ch/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.jpg"
similarity index 100%
rename from "dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.jpg"
rename to "translation/ch/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.jpg"
diff --git "a/translation/ch/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.md" "b/translation/ch/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.md"
new file mode 100644
index 0000000000..71bf7d58b7
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220/\351\263\212\351\261\274\347\202\226\350\261\206\350\205\220.md"
@@ -0,0 +1,65 @@
+
+# 鳊鱼炖豆腐的做法
+
+![鳊鱼炖豆腐](./鳊鱼炖豆腐.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鳊鱼（鱼可以让摊主帮忙处理好）
+- 老豆腐
+- 姜
+- 葱
+- 蒜
+- 老抽
+- 桂皮（可选）
+- 冰糖
+- 干辣椒（不吃辣可以不放）
+- 料酒
+- 生抽
+- 盐
+- 八角（可选）
+- 香叶（可选）
+- 热水
+
+## 计算
+
+注：这个量大概是 2-3 个人的量
+
+每份：
+
+- 鳊鱼：550 克
+- 老豆腐：400 克
+- 姜：5 片
+- 葱：半根（50 克）
+- 蒜：4 个
+- 老抽：2ml（不太喜欢重口的可以不放）
+- 桂皮：1 块
+- 冰糖：5 块
+- 干辣椒：4-6 个（根据个人口味选择）
+- 料酒：5ml
+- 生抽：4ml
+- 盐：5-8 克（根据个人口味选择）
+- 八角：1 个
+- 香叶：1-3 片
+- 食用油：10ml
+- 热水：400 克
+
+## 操作
+
+- 鳊鱼改刀,放上姜片和料酒腌制 5-10 分钟
+- 老豆腐切块后放入水中备用
+- 锅中加油，可以放点盐在锅里，防止煎鱼的时候粘锅，把腌制的鱼用厨房纸擦干水分，把鱼放到锅中，两面都煎一下
+- 等两面都煎好时，把鱼推向锅边一点，留点空间放入葱姜蒜，干辣椒，香叶，八角炒出味道
+- 炒出佐料香味后，加入料酒，生抽，老抽，冰糖，桂皮，倒入热水，水量和鱼平齐或者少点
+- 大火烧开后，放入老豆腐，豆腐贴在锅边，加入食盐，转小火
+- 小火烧 10-15 分钟，然后大火收点汁，即可出锅
+
+## 附加内容
+
+- 鱼的两面，各煎 2-4 分钟即可
+- 煎鱼的时候全程中小火
+- 最后出锅时，加入一些切碎的大蒜，味道会更好
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.jpg" "b/translation/ch/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.jpg"
similarity index 100%
rename from "dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.jpg"
rename to "translation/ch/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.jpg"
diff --git "a/translation/ch/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.md" "b/translation/ch/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.md"
new file mode 100644
index 0000000000..4a2690c2e2
--- /dev/null
+++ "b/translation/ch/dishes/aquatic/\351\273\204\346\262\271\347\205\216\350\231\276/\351\273\204\346\262\271\347\205\216\350\231\276.md"
@@ -0,0 +1,46 @@
+# 黄油煎虾的做法
+
+![示例菜成品](./黄油煎虾.jpg)
+
+黄油煎虾是一道制作相对简单、风味极佳的菜式，主要耗时在于处理活虾，总耗时在一个小时内，适合初学者进行烹饪。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鲜虾（强推肉质紧实的九节虾，普通明虾也可以）
+- 黄油（推荐安佳，一次用一小盒 7g）
+- 黑胡椒粒（瓶磨的那种）
+- 生抽
+- 盐
+- 白糖
+- 米酒
+
+## 计算
+
+每份：
+
+- 鲜虾 300g
+- 黄油 7g
+- 黑胡椒粒 大概 15ml
+- 食用油 45ml
+- 生抽 10ml
+- 米酒 5ml
+- 白糖 10ml
+- 盐 2.5ml
+
+## 操作
+
+- 鲜虾摘除头部，顺带扯出虾线（这步处理不好可在下一步开背时取出虾线），使用剪刀剪开或菜刀片开虾背，沥干水分备用
+- 调制酱汁：小碗放入上述量的全部生抽、米酒、白糖、盐搅匀备用
+- 中大火热锅，热锅内放入食用油，等待 10 秒让油温升高
+- 虾全部放入锅中，开始瓶磨黑胡椒，均匀地撒在虾上翻炒
+- 虾变色后加入黄油，黄油完全融化后倒入调制酱汁，继续翻炒
+- 大火翻炒 15 秒收汁即可装盘
+
+## 附加内容
+
+- 虾开背才更好入味，不过处理时切记切记小心用刀，新手容易伤到手
+- [冯小厨的菜谱](https://www.bilibili.com/video/BV1g541177cd)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\345\220\220\345\217\270\346\236\234\351\205\261.md" "b/translation/ch/dishes/breakfast/\345\220\220\345\217\270\346\236\234\351\205\261.md"
new file mode 100644
index 0000000000..c52bc98518
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\345\220\220\345\217\270\346\236\234\351\205\261.md"
@@ -0,0 +1,32 @@
+# 吐司果酱的做法
+
+饱腹感的懒人快速营养早餐，2 分钟 搞定
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 新鲜吐司
+- 果酱
+- 面包机
+
+## 计算
+
+- 吐司两片
+- 果酱足够涂满一面吐司的量
+
+## 操作
+
+- 将吐司放入面包机
+- 设置好档位,时间到了会自动弹出
+- 两分钟后吐司加热完成弹出
+- 先取出一片吐司,涂满果酱再盖上另一片吐司即可
+- 用餐巾纸包一下可以边走边吃也可以吃完再出门
+
+两分钟快速搞定,操作很简单,味道十分美味,十分适合程序员。耗时短,不会产生额外垃圾,也不需要清洗工具什么的。
+
+## 附加内容
+
+面包机一般不会超过一百块,吐司去楼下超市或美团买菜送上门,一般一包十块钱八片,保质期比较短,很干净卫生。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\345\244\252\351\230\263\350\233\213.md" "b/translation/ch/dishes/breakfast/\345\244\252\351\230\263\350\233\213.md"
new file mode 100644
index 0000000000..7de5784eae
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\345\244\252\351\230\263\350\233\213.md"
@@ -0,0 +1,49 @@
+# 太阳蛋的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 盐
+- 油
+- 分可控火候微波炉或不可控火候微波炉（定义和分辨方式请见附加内容）
+- 筷子或牙签
+
+## 计算
+
+- 鸡蛋的用量为 1 个。
+- 盐的用量为 1 g 每个鸡蛋。
+- 油的用量为 5 mL 每个鸡蛋。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 可控火候微波炉
+
+- 准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。
+- 取出一个鸡蛋，打入小碗。
+- 蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。
+- 放入微波炉，中火 3 分钟。
+
+### 不可控火候微波炉
+
+- 准备一个小碗，倒入在上一步计算好的油，撒盐，搅拌均匀。倾斜碗使油沾在碗表面。
+- 取出一个鸡蛋，打入小碗。
+- 蛋黄表面戳孔。牙签戳 5 个或筷子戳 1 个。
+- 放入微波炉，1 分钟。
+- while（太阳蛋 否 大面积成固体状） 用微波炉打(30s);
+
+## 附加内容
+
+while（太阳蛋的熟度 不符合 个人口味） 用微波炉打（1 分钟）;
+
+- 不可控火候微波炉：
+  - 定义： 即无法控制火候仅能控制时长的微波炉。
+  - 辨别方法： 若在微波炉操作面板上无法找到小火，中火， 大火等字样即为不可控火候微波炉
+- 可控火候微波炉：
+  - 定义：即能控制火候又能控制时长的微波炉，
+  - 辨别方法： 若在微波炉操作面板上能找到小火，中火，大火等字样即为可控火候微波炉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\345\256\214\347\276\216\346\260\264\347\205\256\350\233\213.md" "b/translation/ch/dishes/breakfast/\345\256\214\347\276\216\346\260\264\347\205\256\350\233\213.md"
new file mode 100644
index 0000000000..c08ea20359
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\345\256\214\347\276\216\346\260\264\347\205\256\350\233\213.md"
@@ -0,0 +1,45 @@
+# 完美水煮蛋的做法
+
+![完美水煮蛋](https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6)
+
+科学家研发的循环水煮法，可同时达到蛋黄绵密、蛋白均匀凝固且保留最多营养素的效果。需精准控制温度与时间，难度较高。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 新鲜鸡蛋（推荐 AA 级）
+- 100°C 沸水锅（直径≥ 15cm）
+- 30°C 温水锅（直径≥ 15cm）
+- 定时器
+- 漏勺
+
+## 计算
+
+每份：
+
+- 鸡蛋 1 个（约 60g ）
+- 100°C 沸水 1500ml
+- 30°C 温水 1500ml
+
+## 操作
+
+- 准备两锅水： A 锅维持 100°C 沸水， B 锅维持 30°C 温水
+- 用漏勺将鸡蛋放入 A 锅，启动定时器
+- 精准**每 2 分钟**将鸡蛋转移至另一锅水
+- 重复转移操作共 16 次（总时长 32 分钟）
+- 最后一次转移后，在 B 锅静置 30 秒
+- 立即放入冰水（ 0 摄氏度）终止加热（维持 30 秒）
+- 剥壳时从钝端气室处开始，沿纵轴剥离蛋膜
+
+## 附加内容
+
+- 关键参数：
+  - 蛋黄中心温度：67±1°C
+  - 蛋白分层温度：
+    - 外层：100°C→87°C
+    - 中层：87°C→55°C
+    - 内层：55°C→30°C
+- 营养优势：多酚含量比传统煮法高 23%
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\215\267\345\214\205\350\233\213.md" "b/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\215\267\345\214\205\350\233\213.md"
new file mode 100644
index 0000000000..5fdc1f7de7
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\215\267\345\214\205\350\233\213.md"
@@ -0,0 +1,37 @@
+# 微波炉荷包蛋的做法
+
+微波炉荷包蛋是一道简单易做且富含蛋白质的菜。只需要微波炉 120 秒内就可以完成，适合通勤社畜早餐。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 芝麻油
+- 盐
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人早饭佐餐。
+
+每份：
+
+- 鸡蛋 2 个
+- 饮用水 35ml
+- 芝麻油 3ml
+- 盐 0.8g
+
+## 操作
+
+- 将鸡蛋打入小碗中，用筷子在所有鸡蛋黄上扎 2 个洞，避免加热弄脏微波炉
+- 然后向碗内倒入常温饮用水
+- 再向碗内倒入食用盐
+- 最后加入芝麻油
+- 将放好材料的碗放入微波炉中，高火加热 80 秒
+- 到达设定时间后，使用抹布垫着手取出成品
+
+## 附加内容
+
+- 微波炉加热前，如果想进一步避免蛋黄和蛋白溅射，可以在碗上盖个盖子避免弄脏微波炉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\233\213\347\263\225.md" "b/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\233\213\347\263\225.md"
new file mode 100644
index 0000000000..36413779b0
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\345\276\256\346\263\242\347\202\211\350\233\213\347\263\225.md"
@@ -0,0 +1,59 @@
+# 微波炉蛋糕的做法
+
+微波炉"叮"蛋糕，大约需要 2 分钟 就能搞定！初学者所需时间预计延长至 20 分钟。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 微波炉
+- 能放进微波炉的容器
+- 黄油
+- 面粉
+- 泡打粉（不加吃着像饼）
+- 鸡蛋
+
+## 计算
+
+- 鸡蛋🥚 1 个
+- 面粉🍚 15g
+- 泡打粉🍚 2.5g
+- 白（红）糖🍬 10g
+- 盐🧂 1g
+
+（口味可选）
+
+- 咖啡粉☕
+- 巧克力🍫
+- 麦片🍿
+- 牛奶🥛
+- 坚果🥜
+- 饼干屑🍪
+- 香蕉🍌
+- 非黑暗料理🍆
+
+## 操作
+
+- 加入以下食材，注意不要超过容器的 3/4
+  - 挖半个鸡蛋大的黄油放进容器, 在微波炉**加热 15 秒**至融化
+  - 将**巧克力/香蕉** 融化/搅碎成 **颗粒/糊状**
+  - 打入一个鸡蛋并打散搅和
+  - 15g 白（红）糖（甜党可以多加些） （见附 4）
+  - 加入 1g 盐 (**如果后续的口味食材含盐需自己斟酌**)
+  - 加入 2.5g 泡打粉
+  - 加入 15g 面粉（筋度没太大影响）
+  - **加入任何喜欢的口味食材!**（坚果与饼干等干食材不是现在放）
+  - 搅和至看不见干粉的稠酸奶状
+  - 加入可选的干燥食材（不包括冲泡粉）在顶端
+- 夸赞一下自己🥰
+- 微波炉（高火）加热 **1分钟** （至蓬松蛋糕形态）
+- 取出杯子（烫手啊啊啊啊↑）并拍朋友圈就可以吃了
+
+## 附加内容
+
+- 在夸赞自己之前的操作可以重复多遍做出更大的蛋糕
+- 泡打粉用来让蛋糕更蓬松 大多不含铝 几块钱一包 可以买了在家备着
+- 在 **加入任何喜欢的口味食材！** 这一步骤中 若加入**液体**（如牛奶） 请务必确保下一步可以搅和成**稠酸奶状** 建议少量多次加入以防止水分过量而导致成品湿瘪
+- **食材不要超过容器的3/4!!**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\346\211\213\346\212\223\351\245\274.md" "b/translation/ch/dishes/breakfast/\346\211\213\346\212\223\351\245\274.md"
new file mode 100644
index 0000000000..c21c0cb015
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\346\211\213\346\212\223\351\245\274.md"
@@ -0,0 +1,59 @@
+# 手抓饼的做法
+
+预估烹饪难度：★★
+
+---
+
+## 必备原料和工具
+
+- 普通面粉  
+- 开水  
+- 冷水  
+- 食用油  
+- 盐  
+- 鸡蛋  
+- 生菜  
+- 火腿  
+- 芝士片
+
+---
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1~2 人食用。
+
+总量（按每份）：
+
+- 面粉 200 克  
+- 开水 100 毫升  
+- 冷水 50 毫升  
+- 食用油 15 毫升  
+- 盐 3 克  
+- 鸡蛋 1 个  
+- 生菜 30 克  
+- 火腿 30 克  
+- 芝士片 1 片
+
+---
+
+## 操作
+
+1. 面粉放入碗中，加入开水搅拌成絮状，再加入冷水揉成光滑面团，覆盖湿布静置 20 分钟。  
+2. 面团分成每份约 100 克，搓圆，擀成薄片。  
+3. 表面均匀涂抹食用油，撒上盐，卷成蜗牛状，松弛 10 分钟。  
+4. 面团再次擀成薄饼，厚度均匀。  
+5. 热锅中倒入油，小火煎至两面金黄起泡。  
+6. 煎好的饼依次铺入煎蛋、生菜、火腿、芝士片等配料，卷起即可。
+
+---
+
+## 附加内容
+
+- 使用开水与冷水混合和面，有助于提升饼皮柔韧度。  
+- 面团醒发时间不宜少于 20 分钟，否则不易擀薄。  
+- 可根据个人口味增减配料，建议配料总重控制在 100 克以内。  
+- 剩余生饼皮可冷藏保存 24 小时，使用时回温擀平即可。
+
+---
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\346\241\202\345\234\206\347\272\242\346\236\243\347\262\245.md" "b/translation/ch/dishes/breakfast/\346\241\202\345\234\206\347\272\242\346\236\243\347\262\245.md"
new file mode 100644
index 0000000000..12d676c4ec
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\346\241\202\345\234\206\347\272\242\346\236\243\347\262\245.md"
@@ -0,0 +1,33 @@
+# 桂圆红枣粥的做法
+
+桂圆红枣粥，甜口。补血安神，健脑益智，补养心脾。制作时间需要 70 分钟。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 糯米（或大米）
+- 红枣
+- 桂圆
+
+## 计算
+
+每份：
+
+- 糯米 100g
+- 红枣 15 颗
+- 桂圆 15 颗
+
+## 操作
+
+- 将桂圆肉扒出，用清水洗两次，放入碗中浸泡 10 分钟
+- 红枣用清水洗两次，放入碗中浸泡 10 分钟
+- 糯米放入电饭锅中，清水淘米两次后，加入 2000ml 水
+- 将桂圆和红枣加入电饭锅
+- 打开电饭锅煮饭模式，1 小时后粥成
+
+## 附加内容
+
+对粥的稀稠程度有不同喜好的朋友可以酌情增加或减少水的用量，煮出来的粥是甜的，可以通过控制加入桂圆的数量控制甜度
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\346\260\264\347\205\256\347\216\211\347\261\263.md" "b/translation/ch/dishes/breakfast/\346\260\264\347\205\256\347\216\211\347\261\263.md"
new file mode 100644
index 0000000000..449deb19f5
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\346\260\264\347\205\256\347\216\211\347\261\263.md"
@@ -0,0 +1,31 @@
+# 水煮玉米的做法
+
+大约 15 分钟可以完成制作。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 新鲜玉米
+- 放得下玉米的锅
+- 水
+- 盐
+- 糖（可选）
+
+## 计算
+
+- 一个带皮玉米
+- 淹过玉米约半节指头的水
+- 煮玉米的时候，开始和淡盐水，差不多 2 克盐加 50ml 的水
+- 根据口味选择加或者不加糖（可选）
+
+## 操作
+
+- 将新鲜玉米剥去外皮，剩部分玉米皮入锅
+- 加入淹过玉米约半节指头的水，加盐和糖
+- 水煮开之后转至小火，加盖继续煮 15-20 分钟，玉米煮久点没事。
+- 煮熟后沥干水分，冷却后食用。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\346\270\251\346\263\211\350\233\213/\346\270\251\346\263\211\350\233\213.md" "b/translation/ch/dishes/breakfast/\346\270\251\346\263\211\350\233\213/\346\270\251\346\263\211\350\233\213.md"
new file mode 100644
index 0000000000..a878c75826
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\346\270\251\346\263\211\350\233\213/\346\270\251\346\263\211\350\233\213.md"
@@ -0,0 +1,61 @@
+# 温泉蛋的做法
+
+一种传统的日式小吃，可以用于各种佐餐，注意与溏心蛋区分，溏心蛋是蛋黄不熟蛋白熟了，温泉蛋是蛋白不熟蛋黄熟了
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+### 主食材
+
+- 鸡蛋
+
+### 必备工具
+
+- 厨房用温度计（尽量选用带有夹子的温度计）
+- 杯子（无特定要求，只要是杯子就行）
+
+### 副食材
+
+额外用作点缀的食材，可选
+
+- 昆布酱油（一种日式的少盐酱油，用于为温泉蛋调味）
+- 香葱
+
+## 计算
+
+- 鸡蛋的用量为 1 个，按照您的食量和锅的大小计算。
+
+## 操作
+
+### 煮蛋
+
+- 在锅中盛装一定量自来水，确保水面没过约鸡蛋 3cm，水中插入温度计
+- 开火或打开电磁炉，逐渐调整电磁炉功率或火苗大小，使得水温保持在 **70 摄氏度**
+- 将鸡蛋放入锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动
+- 保持当前温度 **25 分钟**
+- 准备一杯冰水
+- 捞出鸡蛋，并立刻放入冰水中，**等待 3 分钟**
+- 将鸡蛋打入小碗，完成制作
+
+## 附加内容
+
+### 流程图解
+
+``` mermaid
+graph TD
+    A[锅中加水，插入温度计] --> B[控制水温到70℃]
+    B --> C[放入鸡蛋，保持水温为70℃ 25分钟]
+    B --> D[准备冰水]
+    C --> E
+    D --> E[鸡蛋捞出放入冰水，等待3分钟]
+    E --> F[鸡蛋打入小碗]
+```
+
+### 备注说明
+
+- 若使用机械式温度计（无需供电）则温度计探头需没入水中至少 6cm，若使用电子温度计则无特殊要求
+- 锅可以采用稍厚的锅，方便控制温度
+- 虽然 70 摄氏度 25 分钟已经完全可以杀死沙门氏菌，但还是要尽量少吃，或购买正规可生食鸡蛋制作
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\346\272\217\345\277\203\350\233\213.md" "b/translation/ch/dishes/breakfast/\346\272\217\345\277\203\350\233\213.md"
new file mode 100644
index 0000000000..a72f18ab6c
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\346\272\217\345\277\203\350\233\213.md"
@@ -0,0 +1,35 @@
+# 溏心蛋的做法
+
+喜欢健身的小伙伴可以在每颗鸡蛋中获得 6 克蛋白质。大约 15 分钟可以完成制作。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 电锅
+- 水
+- 秒表（可选）
+
+## 计算
+
+- 鸡蛋 1 颗或更多（只要您的电锅装得下，不管有几颗鸡蛋都可以）
+- 淹过鸡蛋约 2 公分的冷水
+
+## 操作
+
+- 将鸡蛋放入电锅中。鸡蛋不可互相堆叠，应皆在底部，并留有空间可以晃动
+- 倒入淹过鸡蛋约 2 公分的冷水
+- 开盖，使用最大功率加热至水滚起（大约 85 - 95 度，稍微滚动，不需完全沸腾）
+- 关火，盖上盖子，让鸡蛋静置。
+  - 想要中央有流动的蛋黄，需静置 6 分钟
+  - 若想要完全煮熟的易碎蛋黄，需静置 10 分钟
+- 沥干水分，用冷水冲洗鸡蛋约 1 分钟，即可去壳食用。
+
+## 附加内容
+
+如果觉得鸡蛋不够熟的小伙伴可以依照自己的喜好添加更多的水。
+
+**警告** 溏心蛋有沙门氏菌感染的风险。不建议静置 5 分钟以内。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\347\205\216\351\245\272.md" "b/translation/ch/dishes/breakfast/\347\205\216\351\245\272.md"
new file mode 100644
index 0000000000..0dd4bcda29
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\347\205\216\351\245\272.md"
@@ -0,0 +1,33 @@
+
+# 煎饺的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 饺子（速冻水饺）
+
+## 计算
+
+每份：
+
+- 饺子一包 （根据个人食量选择， 约 10 - 15 个）
+
+## 操作
+
+- 取出平底锅（不沾平底锅最佳）
+- 加入 10ml - 15 ml 食用油
+- 开火，放入饺子（尽量平均铺开，不宜堆叠）
+- 立刻加入清水，水线没过饺子平均高度的 1/2
+- 盖上锅盖（此时炉灶应该处于大火）
+- 等待 8 - 10 分钟
+- 当锅中水分仅剩 2mm 时， 转中火开始煎制
+- 当水分全部蒸发后，摇晃平底锅使饺子受热均匀
+- 放入黑芝麻和葱花再焖 10s
+- 1 - 2 分钟夹出一个饺子观察底部，若出现金黄色脆皮立即取出
+
+## 附加内容
+
+- 操作时，需时刻观察锅内情况，切记不可分神玩手机。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\347\207\225\351\272\246\351\270\241\350\233\213\351\245\274.md" "b/translation/ch/dishes/breakfast/\347\207\225\351\272\246\351\270\241\350\233\213\351\245\274.md"
new file mode 100644
index 0000000000..3c7593eb85
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\347\207\225\351\272\246\351\270\241\350\233\213\351\245\274.md"
@@ -0,0 +1,48 @@
+# 燕麦鸡蛋饼的做法
+
+燕麦鸡蛋饼是极具营养、便于制作、适宜快速制作的早餐。尤其适宜热爱健身的上班族。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 燕麦
+- 牛奶 50-100g，能够将燕麦搅拌粘稠即可
+- 可根据口味选择增加 50g 蔬菜，如菠菜。
+
+## 计算
+
+- 鸡蛋两个，亦可选择两个蛋清，一个蛋黄。
+- 纯干燕麦片 50g （大约等同一个鸡蛋的量）
+- 牛奶一盒 约 250ml
+- 蔬菜碎叶一把
+
+## 操作
+
+- 将牛奶与干燕麦混合搅拌均匀至黏稠状。
+- 将鸡蛋搅拌均匀至颜色单一程度。
+- 将鸡蛋液倒入燕麦牛奶中继续搅拌至黏稠、均匀。
+- 平底锅中加入一层黄油并覆盖均匀。
+- 下入搅拌好的食材，并摊开至饼状。
+- 小火加热两到三分钟。如想要加入蔬菜，可以在加热过程中加入碎菜叶。
+- 翻面继续加热两分钟。
+- 出锅，搭配剩下的牛奶作为早餐。
+
+## 附加内容
+
+- 如果口味偏咸口，可以在搅拌鸡蛋液时加入盐，胡椒等调料。
+- 煎饼时使用小火，避免燕麦部分煎糊。
+
+### 营养成分
+
+一份上述早餐的预估营养价值（三大营养素）如下，供热爱健身人群参考*。
+
+- 碳水化合物：39g
+- 蛋白质：30g
+- 脂肪：19g
+- 总热量：450kcal
+
+*： 牛奶按照常见的 250ml 计算
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\347\211\233\345\245\266\347\207\225\351\272\246.md" "b/translation/ch/dishes/breakfast/\347\211\233\345\245\266\347\207\225\351\272\246.md"
new file mode 100644
index 0000000000..1eea491378
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\347\211\233\345\245\266\347\207\225\351\272\246.md"
@@ -0,0 +1,52 @@
+# 牛奶燕麦的做法
+
+高蛋白，粗谷物纤维，饱腹感的懒人快速营养早餐，3 分钟 搞定
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 牛奶（巴氏奶口感更好）
+- 燕麦
+- 鸡蛋
+
+## 计算
+
+- 🥛 牛奶 280ml/per
+- 🍳 鸡蛋 1 个/per
+- 🍚 燕麦 40g/per
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 燕麦烹饪常规方法
+
+- 将牛奶倒入早餐杯（冷的即可）
+- 准备好 200ml 水，如果是直饮水直接加入燕麦，否则请烧开后加入燕麦
+- 水沸后 2 分钟，燕麦煮好
+- 煮好的燕麦捞出倒入牛奶中（尽量不要将煮燕麦的水也倒入牛奶，影响口感）
+
+### 燕麦烹饪快速方法
+
+- 将燕麦替换为快煮燕麦
+- 将牛奶倒入装有快煮燕麦的容器中并搅拌
+- 将混合物放入微波炉中
+- 中等火力微波 4 分钟
+
+### 煎蛋烹饪方法
+
+- 热锅，锅内放一层底油，油热后煎鸡蛋，每面煎 20s，考虑调底味（3g 椒盐，可选）
+- 关火，装盘
+
+烹饪基本 3 分钟 搞定，做完菜品都是常温，极易入口，一般每次 2 分钟吃完。
+
+> 🥑 水果蔬菜，苏打饼干搭配食用更佳
+
+## 附加内容
+
+- 由于不同微波炉火力不同，故微波炉火力无法精确表明
+- 不建议混合物超过容器容量 50%，否则加热过程中内容物极有可能溢出
+- 不建议使用玻璃杯进行烹饪，理由同上
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\347\251\272\346\260\224\347\202\270\351\224\205\351\235\242\345\214\205\347\211\207.md" "b/translation/ch/dishes/breakfast/\347\251\272\346\260\224\347\202\270\351\224\205\351\235\242\345\214\205\347\211\207.md"
new file mode 100644
index 0000000000..5d2410c651
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\347\251\272\346\260\224\347\202\270\351\224\205\351\235\242\345\214\205\347\211\207.md"
@@ -0,0 +1,35 @@
+# 空气炸锅面包片的做法
+
+健康饱肚子，适宜正在减脂期的程序员食用
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 面包片
+- 空气炸锅
+
+## 计算
+
+每份：
+
+- 面包片（两片）
+
+## 操作
+
+- 取出两片面包片（建议使用粗粮面包片）
+- 将面包片**垂直**放入空气炸锅
+- 200°C 烘烤 5 分钟
+- 取出即可使用
+
+## 附加内容
+
+营养成分表（数据基于全麦面包片）
+
+- 热量 254 千卡
+- 蛋白质 12.3 克
+- 脂肪 3.5 克
+- 碳水化合物 43.1 克
+- 膳食纤维 6.0 克
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\347\276\216\345\274\217\347\202\222\350\233\213.md" "b/translation/ch/dishes/breakfast/\347\276\216\345\274\217\347\202\222\350\233\213.md"
new file mode 100644
index 0000000000..1e1fae7717
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\347\276\216\345\274\217\347\202\222\350\233\213.md"
@@ -0,0 +1,37 @@
+
+# 美式炒蛋的做法
+
+美式炒蛋具有松软鲜嫩的口感,与平时的炒蛋不同,美式炒蛋中加入了少量牛奶,使得蛋花更加的细密均匀,并且营养丰富~
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 全脂牛奶/奶油
+- 黄油
+- 盐
+
+## 计算
+
+每份：
+
+- 鸡蛋 3 个
+- 全脂牛奶/奶油 10g
+- 黄油 5 克
+- 盐 1 克
+
+## 操作
+
+- 鸡蛋打入大碗中，加盐搅打至起泡，静置 15 分钟
+- 黄油切小块入锅，倒入蛋液，开小火不断搅拌
+- 黄油一融化，就快速翻动蛋液，将其打碎成细密状，在蛋液大体凝固前关火
+- 加入牛奶搅拌 15 秒，至炒蛋湿润绵密，装盘
+
+## 附加内容
+
+- 想吃的更丰富可以在最后一步那里加上炒好的番茄丁，洋葱丁，培根丁，切好的芝士小丁，等等。(总之不会再出水的东东）
+- 使用平底锅（不粘锅）。
+- 考虑到很多人是一人食就炒一两个鸡蛋，口径比较小的锅或许更方便在锅中均匀搅拌。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg1.png" "b/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg1.png"
similarity index 100%
rename from "dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg1.png"
rename to "translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg1.png"
diff --git "a/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg2.png" "b/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg2.png"
similarity index 100%
rename from "dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg2.png"
rename to "translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg2.png"
diff --git "a/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg3.png" "b/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg3.png"
similarity index 100%
rename from "dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg3.png"
rename to "translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/egg3.png"
diff --git "a/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/\350\213\217\346\240\274\345\205\260\350\233\213.md" "b/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/\350\213\217\346\240\274\345\205\260\350\233\213.md"
new file mode 100644
index 0000000000..045b925fa8
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\350\213\217\346\240\274\345\205\260\350\233\213/\350\213\217\346\240\274\345\205\260\350\233\213.md"
@@ -0,0 +1,55 @@
+<!-- 这是 HowToCook 菜谱仓库中的示例菜谱模板文件。 -->
+<!-- 注意：在编写时，中文与英文或数字之间必须有且仅有一个空格。 -->
+<!-- 注意：在编写时，标题与正文之间必须有且仅有一个空行。 -->
+
+# 苏格兰蛋的做法
+
+<!-- 标题必须是 `菜名` + `的做法`。和文件名一致。 -->
+
+<!-- 如果有图片更好。 -->
+
+![简易版苏格兰蛋](./egg1.png)
+
+苏格兰蛋是一种用新鲜肉糜裹住鸡蛋，放入油中炸至金黄制成，这个版本比较费事，所以在此就给大家带来简易版,苏格兰蛋复杂版大家就自行查找。
+
+简易版苏格兰蛋是利用手抓饼皮包裹住芝士培根糖心蛋放入油中炸至金黄制成，大约耗时 20-30 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 手抓饼皮
+- 芝士
+- 培根
+- 空气炸锅或者油锅
+
+## 计算
+
+> 一份量
+
+- 鸡蛋 50g（约 1 颗）
+- 手抓饼 1 份-2 份（看鸡蛋大小）
+- 芝士片 1-2 片
+- 培根片 1-2 片
+
+## 操作
+
+- 用冷水下锅水开 3 分钟后捞出
+- 鸡蛋捞出，放入冰水中剥壳更快速也更完整
+- 用芝士片包裹鸡蛋
+- 培根片包裹鸡蛋
+- 手抓饼两端切除以矩形包裹鸡蛋
+- 油温 6 成下锅（油面波动，有青烟，筷子插入油中周围泛起气泡即是 6 成温度） 炸制金黄即可
+- 空气炸锅 160 度 15 分钟
+- 切开即可食用
+
+## 附加内容
+
+- 芝士片、培根片、手抓饼直接淘宝购买即可
+
+![效果图](./egg2.png)
+
+![效果图](./egg3.png)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\350\214\266\345\217\266\350\233\213.md" "b/translation/ch/dishes/breakfast/\350\214\266\345\217\266\350\233\213.md"
new file mode 100644
index 0000000000..e29a448065
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\350\214\266\345\217\266\350\233\213.md"
@@ -0,0 +1,52 @@
+# 茶叶蛋的做法
+
+茶香浓郁，鲜香可口的高蛋白快速营养早餐，大约耗时 30 分钟。烹饪略微耗时，可以周末尝试，做一次大约够 2-3 个人吃。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 八角
+- 香叶
+- 桂皮
+- 茴香
+- 冰糖
+- 红茶
+- 生抽
+- 老抽
+- 食盐
+
+## 计算
+
+- 鸡蛋 400g（约 8 颗）
+- 八角 4g（约 2 颗）
+- 香叶 0.5-1g（约 2 片）
+- 桂皮 3g（1 小块）
+- 茴香 5g
+- 冰糖 15g
+- 红茶 20g
+- 生抽 15g
+- 老抽 25g
+- 食盐 3g
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+- 用冷水将鸡蛋煮熟，大火大约 8 分钟（根据自家厨具决定）
+- 鸡蛋捞出，过冷水
+- 将鸡蛋互相碰撞，使每个鸡蛋产生裂缝
+- 将鸡蛋下锅，放入八角，香叶，桂皮，茴香，冰糖，红茶，生抽，老抽，食盐
+- 加水直至没过鸡蛋
+- 大火煮开之后，转中小火煮 15 分钟
+
+> 中火煮15 分钟之后，捞出料渣，鸡蛋再浸泡一会口感更佳
+
+## 附加内容
+
+- 鸡蛋捞出过冷水是为了让鸡蛋和壳之间产生间隙
+- 食盐可根据个人口味选择不加
+- 八角，香叶，桂皮，茴香，冰糖，自己没有这么多食材可以买现成的卤料包
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\350\222\270\346\260\264\350\233\213.md" "b/translation/ch/dishes/breakfast/\350\222\270\346\260\264\350\233\213.md"
new file mode 100644
index 0000000000..bbbafab135
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\350\222\270\346\260\264\350\233\213.md"
@@ -0,0 +1,32 @@
+# 蒸水蛋的做法
+
+蒸水蛋（北方有些地区叫鸡蛋糕儿）都是饭店的好吃，如何自己做水滑嫩香的蒸水蛋，本教程包教包会！
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 新鲜鸡蛋
+- 热水
+- 锡纸或保鲜膜
+
+## 计算
+
+- 鸡蛋两只
+- 盐 2g
+- 热水 260ml
+
+## 操作
+
+- 鸡蛋打入碗中，打散
+- 取其他容器，倒入 1.5 倍（半个蛋壳为 0.5 倍水）于蛋液的温水（温度 20~30），将盐倒入水中化开
+- 将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃，过筛则口感更加。
+- 使用锡纸包裹盛蛋液的碗（或用盘子盖住），置入提前带盖并加入大约 3cm 深度水的锅中
+- 中火烧至水开，转最小的火继续蒸 4 分钟
+
+## 附加内容
+
+- 一般出锅稍晾即可食用，保留鸡蛋原香的终极口感
+- 也可加入蒸鱼豉油，葱花香油作为佐料。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\350\222\270\350\212\261\345\215\267.md" "b/translation/ch/dishes/breakfast/\350\222\270\350\212\261\345\215\267.md"
new file mode 100644
index 0000000000..5c3e29444d
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\350\222\270\350\212\261\345\215\267.md"
@@ -0,0 +1,35 @@
+# 蒸花卷的做法
+
+蒸花卷是一道简单易做的菜。能补充碳水化合物，膳食纤维。一般初学者只需要半小时即可完成。作为快手早餐，学会做之后，再也不会早上饿肚子了。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 冷冻花卷
+- 圆碟子
+- 蒸架
+- 水 400ml
+
+## 计算
+
+- 冷冻花卷 5 个（女生分量 3 个即可）（可以在超市、各种买菜平台购买）
+- 圆碟子，直径 28cm
+- 蒸架，直径 20cm
+- 水 400ml
+
+## 操作
+
+- 从花卷的包装袋中取出 5 个花卷
+- 把花卷平铺在碟子上，尽量不用重叠
+- 往锅里倒入 400ml 水，把蒸架放里面，把装花卷的碟子放在蒸架上，盖上锅盖。
+- 开大火加热，直至水沸腾。
+- 转中火加热 15 分钟
+- 开盖用手感受花卷的表面温度，如果不够热，就继续盖上盖子加热，否则就可以关火出锅。
+- 碟子取出放凉至 50 度即可食用
+
+## 附加内容
+
+- 操作时，需要注意观察锅里的水不能少于 50ml。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\350\233\213\347\205\216\347\263\215\347\262\221.md" "b/translation/ch/dishes/breakfast/\350\233\213\347\205\216\347\263\215\347\262\221.md"
new file mode 100644
index 0000000000..4ebd18afac
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\350\233\213\347\205\216\347\263\215\347\262\221.md"
@@ -0,0 +1,42 @@
+# 蛋煎糍粑的做法
+
+蛋煎糍粑做法很简单，不需要太多的厨艺基础~
+
+蛋煎糍粑热量高，美味+顶饿+便宜，只需十分钟就可以完成~
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 糍粑
+- 白糖或红糖
+
+## 计算
+
+每份：
+
+- 糍粑 两块
+- 红糖 10g （建议 8g - 15g 之间）
+- 鸡蛋 1 个
+- 食用油 10-15ml
+- 食用盐 2g
+
+## 操作
+
+- 把糍粑切成长方形小块，便于后面煎
+- 碗里打入一个鸡蛋并把鸡蛋搅碎，加入 2g 食用盐
+- 将切好的小糍粑依此放入搅碎的鸡蛋里面，涂抹完糍粑双面为止
+- 锅里倒入植物油 10ml ，把涂抹好的糍粑小块放进去小火慢慢煎软。
+- 将剩下的鸡蛋液慢慢倒在糍粑表面
+- 用筷子或者勺子为糍粑翻面，来回煎至金黄色后开吃
+
+## 附加内容
+
+- 放糍粑进去时候注意把糍粑间隔开来，防止粘在一起
+- 鸡蛋的量根据糍粑的量而定
+- 糖的量根据个人喜好
+
+- [蛋煎糍粑教程](https://www.dachu.co/recipe/378826)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\351\207\221\346\236\252\351\261\274\351\205\261\344\270\211\346\230\216\346\262\273.md" "b/translation/ch/dishes/breakfast/\351\207\221\346\236\252\351\261\274\351\205\261\344\270\211\346\230\216\346\262\273.md"
new file mode 100644
index 0000000000..a6b1c37704
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\351\207\221\346\236\252\351\261\274\351\205\261\344\270\211\346\230\216\346\262\273.md"
@@ -0,0 +1,38 @@
+# 金枪鱼酱三明治的做法
+
+饱腹感很强的懒人早餐，营养很丰富，高蛋白，大概 5 分钟搞定。可以配着牛奶、咖啡等饮品一起吃。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 水浸金枪鱼罐头（不建议用油浸，会很腻）
+- 方形吐司片
+- 蛋黄酱
+- 俄式酸黄瓜汁
+- 芝士片（可选）
+- 火腿片（可选）
+- 轻食机
+
+## 计算
+
+- 水浸金枪鱼 65g
+- 方形吐司片 2 片
+- 蛋黄酱 50 mL
+- 俄式酸黄瓜汁 10-15mL（可根据个人口味调整）
+
+## 操作
+
+- 将金枪鱼、蛋黄酱、俄式酸黄瓜汁倒入碗中，用勺子搅拌，保证将金枪鱼块搅碎，酱整体呈糊状，并备用
+- 将 1 片吐司放在轻食机上
+- 将做好的金枪鱼酱涂抹到吐司上，建议 10-15ml
+- 将另一片方形吐司片覆盖在上面，并按压轻食机，开机
+- 待轻食机自动停止加热，即可装盘使用
+
+## 附加内容
+
+- 金枪鱼酱可以在前一天晚上在冰箱冷藏
+- 金枪鱼酱建议冷藏时间不超过一周，切需要使用保鲜膜盖住
+- 注意在按压操作之前不要将轻食机电源接通，以免引发安全问题
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/breakfast/\351\270\241\350\233\213\344\270\211\346\230\216\346\262\273.md" "b/translation/ch/dishes/breakfast/\351\270\241\350\233\213\344\270\211\346\230\216\346\262\273.md"
new file mode 100644
index 0000000000..379482acac
--- /dev/null
+++ "b/translation/ch/dishes/breakfast/\351\270\241\350\233\213\344\270\211\346\230\216\346\262\273.md"
@@ -0,0 +1,40 @@
+# 鸡蛋三明治的做法
+
+10 分钟的简易鸡蛋三明治 🥪
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 吐司
+- 培根
+- 黄油
+- 蛋黄酱
+- 盐
+- 黑胡椒
+
+## 计算
+
+- 鸡蛋 1 个
+- 吐司 2 片
+- 培根 2 片
+- 黄油 10 g
+- 蛋黄酱 20g
+- 盐 1g
+- 黑胡椒 2g
+
+## 操作
+
+- 吐司切去四边，备用
+- 鸡蛋煮熟，捣碎
+- 混合鸡蛋、蛋黄酱、盐、黑胡椒
+- 锅中加入黄油，煎熟培根
+- 组装吐司，在两片吐司间加入制作好的鸡蛋酱及培根
+- 四边形吐司切成三角形装盘
+
+## 附加内容
+
+- 也可加入芝士、酸黄瓜等食材
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\345\217\243\346\260\264\351\270\241+\346\262\271\346\263\274\350\276\243\345\255\220.jpg" "b/translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\345\217\243\346\260\264\351\270\241+\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
similarity index 100%
rename from "dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\345\217\243\346\260\264\351\270\241+\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
rename to "translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\345\217\243\346\260\264\351\270\241+\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
diff --git "a/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.jpg" "b/translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
similarity index 100%
rename from "dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
rename to "translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.jpg"
diff --git "a/translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.md" "b/translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.md"
new file mode 100644
index 0000000000..e4b2404ce6
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\346\262\271\346\263\274\350\276\243\345\255\220/\346\262\271\346\263\274\350\276\243\345\255\220.md"
@@ -0,0 +1,64 @@
+# 油泼辣子的做法
+
+![image](./口水鸡+油泼辣子.jpg)
+![image](./油泼辣子.jpg)
+
+制作耗时 10 分钟
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 蒜头
+- 干辣椒面
+- 盐
+- 熟白芝麻
+- 小米椒
+- 花生油（可用菜籽油替换）
+- 家庭小陶瓷碗
+- 家庭铁勺子
+- 五香粉 （可选）
+- 草寇（可选）
+- 小葱 （可选）
+- 八角
+- 花椒
+- 香叶
+- 白芷
+- 姜片（可选）
+- 糖
+- 白醋
+
+## 计算
+
+- 蒜头 1 个
+- 干辣椒面 100 克
+- 盐 5 克
+- 熟白芝麻 15 克
+- 小米椒 1 个
+- 花生油 150 毫升 （可用菜籽油替换）
+- 五香粉 10 克（可选）
+- 草寇 1 个（可选）
+- 小葱 3-5 根（可选）
+- 其他配料：八角(1)、花椒（20-50 粒都可，看个人口味）、香叶（2-3 片）、白芷（2-3 片）、姜片（大拇指粗细的姜切片）（可选）
+- 糖 30 克
+- 白醋 5 ml（大概就是小铁勺子的量）
+
+## 操作
+
+- 拿出蒜头掰 2 个`小蒜头`去皮
+- 拿出砧板剁碎`小蒜头`、`小米椒`
+- 拿出碗倒入`花生油`
+- 油热放入`其他配料`和`小葱`,等到香料变焦，捞出扔掉
+- 拿出铁锅将碗内的油放入加热 2 分钟（菜籽油烧至冒烟）
+- 此时是空碗
+- 往空碗加入`干辣椒面`、`白芝麻`、`蒜末`、`小米椒`、`盐`、`五香粉`、`草寇`作为"调料"
+- 关火将油温冷却至 `210` 摄氏度
+- 将锅内热油倒入碗内并用勺子搅拌即可（可以在 `165` 摄氏度时加入同样"调料"的碗最后进行混合进行增辣）
+- 倒入热油稍微搅拌后放入白醋，此时会重新沸腾。继续进行搅拌，白醋增香。
+- 油泼辣子冷却到温热放白糖和味精，白糖可以是辣味柔和，不会那么的呛口
+
+## 附加内容
+
+- 五香粉、草寇作为"调料"加入，可以增加香味，使油泼辣子更香
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\346\262\271\351\205\245.md" "b/translation/ch/dishes/condiment/\346\262\271\351\205\245.md"
new file mode 100644
index 0000000000..6e0b1a40f4
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\346\262\271\351\205\245.md"
@@ -0,0 +1,27 @@
+# 油酥的做法
+
+油酥是由面粉与热油混合调制的，通常在烙饼时涂点油酥，可以使得饼子层层分明，外酥里软，口感更佳。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 面粉
+- 油
+- 盐
+
+## 计算
+
+- 油 = （要烙饼的张数 * 10ml）
+- 盐 = （要烙饼的张数 / 2）g
+- 面粉 = （要烙饼的张数 / 0.13）g
+
+## 操作
+
+- 面粉盛小碗里，加入盐
+- 加入 200 度的热油
+- 用筷子将其搅拌成无固状物体的糊状。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md" "b/translation/ch/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md"
new file mode 100644
index 0000000000..f146518144
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\347\202\270\344\270\262\351\205\261\346\226\231.md"
@@ -0,0 +1,45 @@
+
+# 炸串酱料的做法
+
+炸串酱料，号称淋袜子都好吃，新手友好，预计用时 10 分钟。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 干辣椒面（粗细都准备）
+- 孜然粉
+- 胡椒粉
+- 五香粉
+- 花椒粉
+- 十三香
+- 麻辣鲜
+- 白芝麻
+
+## 计算
+
+- 干辣椒面 60 克
+- 孜然粉 20 克
+- 胡椒粉 10 克
+- 五香粉 15 克
+- 食盐 20 克
+- 花椒粉 15 克
+- 鸡精 8 克
+- 十三香 5 克
+- 麻辣鲜 5 克
+- 白芝麻 30 克
+
+## 操作
+
+- 所有原料在容器内混合，搅拌均匀。
+- 锅里烧热油，油的用量以在容器内没过所有原材料为佳。
+- 分三次淋入热油，每次 1/3，同时搅拌。
+- 最后放入香油 10ml，生抽 10ml，花椒油 10ml，蚝油 10ml。
+
+## 附加内容
+
+- 最后一步的调味可按自己喜好添加。
+- 不得一次性倒入所有热油，必须分次倒入并搅拌。
+- 原料可按比例缩减。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\347\256\200\346\230\223\347\211\210\347\202\222\347\263\226\350\211\262.md" "b/translation/ch/dishes/condiment/\347\256\200\346\230\223\347\211\210\347\202\222\347\263\226\350\211\262.md"
new file mode 100644
index 0000000000..ef936db499
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\347\256\200\346\230\223\347\211\210\347\202\222\347\263\226\350\211\262.md"
@@ -0,0 +1,37 @@
+# 简易版炒糖色的做法
+
+这是简易的糖色的做法。对于更为进阶的技巧和糖色更为进阶的用法，请学习[糖色的炒制](../../tips/advanced/糖色的炒制.md)。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 糖（任选其一）：
+  - 冰糖：炒出来的`糖色`色泽最为鲜艳，红亮，必须水油炒，不加水融化会很慢
+  - 白砂糖：必须水油炒，不加水融化会很慢
+  - 绵白糖：可以不加水
+- 炒糖色过程火不要太大！！！电磁炉温度不够，火候过了发苦，不够发甜
+
+## 计算
+
+- `油`：100ml
+- `开水`：500ml
+- `糖`（这里以冰糖为例）
+
+## 操作
+
+- 开火，并向锅中倒入 100ml 开水
+- 再向锅中倒入 100ml 油，与第一步间隔越短越好，此时锅为大火中火都可以，着急的话可以大火
+- 放入冰糖（如果冰糖过于耦合，可以提前敲碎，做到耦合度越低越好）
+- 调整火力为中火
+- 开始搅拌
+  - 要一直一直一直搅拌，变成棕褐色，此时**转为小火**
+  - 再变稀，变红茶色，再变成酱红色后起小泡泡，准备好执行下面的`操作1`or`操作2`
+  - 小泡泡会逐渐消失，之后会出现大泡泡，大泡泡出现时糖色完成
+  - 需要在此时快速进行下一步操作（无论哪种操作都一定要提前准备好并快速！否则火候过大糖色发苦），根据菜品派别以及个人口味作出选择
+    - 操作 1：可以直接加 400ml 开水降温
+    - 操作 2：也可以加入葱姜蒜花椒等调味品进行翻炒
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\347\263\226\351\206\213\346\261\201.md" "b/translation/ch/dishes/condiment/\347\263\226\351\206\213\346\261\201.md"
new file mode 100644
index 0000000000..ded71bcc4b
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\347\263\226\351\206\213\346\261\201.md"
@@ -0,0 +1,34 @@
+# 糖醋汁的做法
+
+糖醋汁通常情况下由清水、白糖、白醋等制成，有些人喜欢放一些番茄酱来增添不一样的酸甜味或放一些淀粉来增加菜肴汤汁的粘性和浓度，糖醋汁可用于糖醋鱼、糖醋里脊、糖醋排骨等菜品的制作
+
+可依据糖醋汁配制的经典比例 1：2：3：4：5 来调制糖醋汁
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 清水
+- 白糖
+- 白醋/米醋
+- 料酒
+- 生抽
+
+## 计算
+
+- 清水(50ml)
+- 生抽(40ml)
+- 白糖(30g)
+- 白醋(20ml)
+- 料酒(10ml)
+
+## 操作
+
+- 按照比例将各调料在小碗中搅拌均匀
+- 按不同菜肴的方式处理完毕后，将配制好的糖醋汁倒入锅中
+- 根据各菜肴的不同，烹制 5-10 分钟
+- 大火收汁，可增加菜的浓度、香味和光泽
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/condiment/\350\215\211\350\216\223\351\205\261/\345\201\232\345\245\275\347\232\204\350\215\211\350\216\223\351\205\261.png" "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\345\201\232\345\245\275\347\232\204\350\215\211\350\216\223\351\205\261.png"
similarity index 100%
rename from "dishes/condiment/\350\215\211\350\216\223\351\205\261/\345\201\232\345\245\275\347\232\204\350\215\211\350\216\223\351\205\261.png"
rename to "translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\345\201\232\345\245\275\347\232\204\350\215\211\350\216\223\351\205\261.png"
diff --git "a/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\264\227\345\245\275\347\232\204\350\215\211\350\216\223.jpeg" "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\264\227\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
similarity index 100%
rename from "dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\264\227\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
rename to "translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\264\227\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
diff --git "a/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\267\267\345\220\210\345\245\275\347\232\204\350\215\211\350\216\223.jpeg" "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\267\267\345\220\210\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
similarity index 100%
rename from "dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\267\267\345\220\210\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
rename to "translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\346\267\267\345\220\210\345\245\275\347\232\204\350\215\211\350\216\223.jpeg"
diff --git "a/dishes/condiment/\350\215\211\350\216\223\351\205\261/\347\206\254\347\205\256\347\232\204\350\215\211\350\216\223.jpeg" "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\347\206\254\347\205\256\347\232\204\350\215\211\350\216\223.jpeg"
similarity index 100%
rename from "dishes/condiment/\350\215\211\350\216\223\351\205\261/\347\206\254\347\205\256\347\232\204\350\215\211\350\216\223.jpeg"
rename to "translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\347\206\254\347\205\256\347\232\204\350\215\211\350\216\223.jpeg"
diff --git "a/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\350\215\211\350\216\223\351\205\261.md" "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\350\215\211\350\216\223\351\205\261.md"
new file mode 100644
index 0000000000..79e2069628
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\350\215\211\350\216\223\351\205\261/\350\215\211\350\216\223\351\205\261.md"
@@ -0,0 +1,37 @@
+# 草莓酱的做法
+
+可以买那种一筐一筐卖的小草莓，主要是便宜。做成酱抹在面包上非常好吃。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 草莓
+- 白砂糖
+- 保鲜膜
+
+## 计算
+
+每份：
+
+- 草莓 1200 克
+- 白糖 400 克 （如需要低糖饮食，可以考虑降低到 200g）
+
+## 操作
+
+- 草莓洗净去叶
+- 将草莓切碎放入合适的碗中
+- 将白糖倒入碗中与草莓搅拌均匀
+- 碗用保鲜膜覆盖静置 1 小时
+- 将静置的草莓和糖的混合物倒入不粘锅中开大火烧开
+- 烧开后转小火不断搅拌直至果酱呈粘稠状关火
+- 待草莓酱冷却后装入准备好的密封罐中
+
+![洗好的草莓](./洗好的草莓.jpeg)
+![混合好的草莓](./混合好的草莓.jpeg)
+![熬煮的草莓](./熬煮的草莓.jpeg)
+![做好的草莓](./做好的草莓酱.png)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\350\221\261\346\262\271.md" "b/translation/ch/dishes/condiment/\350\221\261\346\262\271.md"
new file mode 100644
index 0000000000..478c38001f
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\350\221\261\346\262\271.md"
@@ -0,0 +1,39 @@
+# 葱油的做法
+
+葱油是用热油萃取以葱为主的各类香辛料得到的产物，可以用来调制肉馅，做凉拌菜，在热炒菜中作为出锅明油使用。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 油
+- 葱（大葱小葱都可以）
+- 姜
+- 洋葱
+- 料酒
+- 香菜（可选）
+- 开洋（可选）
+
+## 计算
+
+- 油 200g
+- 葱 80g
+- 姜 20g
+- 料酒 10ml
+- 洋葱 150g
+- 开洋 50g
+
+## 操作
+
+- 开洋泡入 50 度温水中，加入 10ml 料酒去腥，泡 10 分钟后取出沥干水分
+- 葱，香菜洗净，切成 5cm 长的段，擦干表面水份
+- 洋葱切成丝，在锅里用热水煮 5 分钟，取出沥干水份
+- 姜去皮，切成片
+- 锅里倒入全部油，放入上述预处理好的材料，开中小火炸 20 分钟
+
+## 附加内容
+
+- 渣后的开洋葱渣也可以食用，葱油可以滤掉这些料渣，也可以保留
+- 开洋可以极大提升葱油鲜香，并增加鲜甜风味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/condiment/\350\222\234\351\246\231\351\205\261\346\262\271.md" "b/translation/ch/dishes/condiment/\350\222\234\351\246\231\351\205\261\346\262\271.md"
new file mode 100644
index 0000000000..0b848a97b2
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\350\222\234\351\246\231\351\205\261\346\262\271.md"
@@ -0,0 +1,30 @@
+# 蒜香酱油的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 蒜头
+- 白芝麻
+- 花生油
+- 酱油
+- 蘸料碟
+
+## 计算
+
+- 蒜头 2 瓣
+- 白芝麻 5 克
+- 花生油 15 毫升
+- 酱油 30 毫升
+- 蘸料碟 1 个
+
+## 操作
+
+- 拍碎蒜头
+- 往蘸料碟中加入酱油
+- 起锅，加入花生油，等到油温滚烫后加入拍好的蒜头，炸半分钟
+- 半分钟后，关火，把热油倒入蘸料碟，用筷子搅拌即可
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/bottle.jpg" "b/translation/ch/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/bottle.jpg"
similarity index 100%
rename from "dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/bottle.jpg"
rename to "translation/ch/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/bottle.jpg"
diff --git "a/translation/ch/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/\350\224\227\347\263\226\347\263\226\346\265\206.md" "b/translation/ch/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/\350\224\227\347\263\226\347\263\226\346\265\206.md"
new file mode 100644
index 0000000000..56131be489
--- /dev/null
+++ "b/translation/ch/dishes/condiment/\350\224\227\347\263\226\347\263\226\346\265\206/\350\224\227\347\263\226\347\263\226\346\265\206.md"
@@ -0,0 +1,38 @@
+# 蔗糖糖浆的做法
+
+将糖事先溶解好便于在配制饮料（特别是冷饮）时给饮料增甜
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+原料
+
+- 白砂糖
+- 水
+
+工具
+
+- 可密封容器（建议使用高硼硅试剂瓶，便宜）
+
+![bottle](./bottle.jpg)
+
+## 计算
+
+建议比例=>糖 : 水 = 1 : 1，这样方便进行糖量控制，比如想要 15 克糖，就量取 30 克的糖浆
+
+- 水 100 克
+- 白砂糖 100 克
+
+## 操作
+
+1. 将称好的白砂糖的饮用水于容器混匀
+2. 容器封盖放冰箱冷藏
+
+## 附加内容
+
+水无论冷热都可，如果比较急用，可用热水溶解后再冷却糖浆。
+
+配制好的糖浆不会轻易变质，在冷藏状态下保存一周通常是没问题的。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264.md" "b/translation/ch/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264.md"
new file mode 100644
index 0000000000..d2f3e5a9d2
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264.md"
@@ -0,0 +1,37 @@
+# 反沙芋头的做法
+
+![反沙芋头成品](./反沙芋头成品.jpg)
+
+反沙芋头是一道著名的潮汕小吃，下午茶，制作起来特别方便，～预计制作时间 20 分钟
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 荔浦芋头（电商平台购买即可，实惠新鲜）
+- 白砂糖或冰糖
+- 水
+- 葱
+
+## 计算
+
+- 荔浦芋头 200g
+- 白砂糖 30g
+- 水 15g
+
+## 操作
+
+- 芋头切长条（稍微大条一点，翻炒过程不容易烂）
+- 加入可以没过芋头的油，等油温起来（插入筷子冒小泡即可）
+- 放进芋头到油里，去炸到芋头浮起来，一般是微微泛黄并且可以用筷子很轻松戳洞
+- 炸芋头的油放起来别浪费，后面炒菜啥的都能用
+- 接下来关键的一步，把糖(30g)和水(15g)按照 2：1 比例，加热至不变色且冒小泡
+- 倒入葱花和芋头，关火翻炒，此时等温度下来，糖就会有反沙的效果
+- 装盘上桌！
+
+## 附加内容
+
+- 刚做好的反沙芋头很烫，小心烫嘴哦
+- 再配上茶，啊~真惬意啊
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/dessert/\345\217\215\346\262\231\350\212\213\345\244\264/\345\217\215\346\262\231\350\212\213\345\244\264\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.md" "b/translation/ch/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.md"
new file mode 100644
index 0000000000..0c698fb4ad
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.md"
@@ -0,0 +1,46 @@
+# 咖啡椰奶冻的做法
+
+![咖啡椰奶冻](./咖啡椰奶冻.png)
+
+咖啡椰奶冻是一道简单易于制作的甜品 出品时间约 1 小时（不算冷藏）
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 125ml 淡奶油
+- 250ml 椰树牌椰汁
+- 35ml espresso 意式浓缩
+- 50ml 椰子水
+- 10g 吉利丁(gelatin)
+- 过滤网（可选）
+- （那个...有摆盘需求的话，可以来点蓝莓 and/or 咖啡粉）
+
+## 计算
+
+3-4 人份：
+
+- 125ml 淡奶油(whipping cream, 35% M.E)
+- 250ml 椰树牌椰汁
+- 35ml espresso 意式浓缩（个人不推荐用 fruity 的咖啡豆）
+- 50ml 椰子水（推荐 vita coco coconut water，有条件可以敲一个椰子）
+- 10g 吉利丁
+- 糖（可选）
+
+## 操作
+
+- 将定量淡奶油，椰树牌椰汁，espresso，椰子水混合备用。
+- 将以上液体加热 1 分钟，温度达到 50-60 度即可。
+- （可选）如果格外嗜甜可以加额外的糖。
+- 倒入吉利丁，搅拌至融化，煮 1 分钟。
+- （可选）过筛 （这一步可以让椰奶冻口感更佳顺畅）。
+- 放入模具。
+- （可选）过滤掉表层的泡泡。这一步可以让椰奶冻口感更好，并且看着也会更棒。
+- 放入冰箱冷藏区，等待 3 小时。
+
+## 附加内容
+
+注意事项：请务必不要让液体煮沸！！！也不要冒泡泡！！！
+关于厨具清洗：建议直接用洗碗机，如果没有的话可以用温水洗。（因为 gelatin 不好清洗，洗碗机会比较好）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.png" "b/translation/ch/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.png"
similarity index 100%
rename from "dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.png"
rename to "translation/ch/dishes/dessert/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273/\345\222\226\345\225\241\346\244\260\345\245\266\345\206\273.png"
diff --git "a/translation/ch/dishes/dessert/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213.md" "b/translation/ch/dishes/dessert/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213.md"
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+++ "b/translation/ch/dishes/dessert/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213/\345\245\245\345\210\251\345\245\245\345\206\260\346\267\207\346\267\213.md"
@@ -0,0 +1,40 @@
+# 奥利奥冰淇淋的做法
+
+奥利奥冰淇淋是简单但好吃的冰淇淋，纯动物奶油不腻口，预计制作时长半小时（主要消耗在搅打奶油和去除奥利奥夹心上）。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 淡奶油（推荐品牌 安佳动物淡奶油）
+- 原味奥利奥
+- 电动打蛋器
+- 一个容量在 600 毫升以上且直径小（PS: 需要注意能放得下电动打蛋仪）深度深的容器（如准备了冰淇淋模具 容器需要有尖嘴方便转移）
+- 小刀（或者可以去除夹心的工具）
+- 冰淇淋模具（可选）
+
+## 计算
+
+每份：
+
+- 奥利奥 6 块
+- 白砂糖 18 克
+- 淡奶油 250 毫升
+
+## 操作
+
+- 将奥利奥拧开后去除利利（夹心），备用
+- 用筷子将奥奥剁碎，需要有一半奥奥变成粉状，另一半的奥奥最大长度小于 0.5 厘米，备用（某宝可搜“奥利奥饼干碎”，节省时间精力^-^）
+- 将奶油全部倒置于深容器中，并加入准备好的糖
+- 开始用电动打蛋器高速挡 搅打至 电动打蛋器提起后下方会出现**悬挂住**的奶油（ 0.5 厘米 - 1 厘米），而不是**全部**像液体一样滴下（部分滴下是正常现象）。
+- 搅打完成后将奥奥放入奶油中，搅拌均匀直至底部有奥奥。
+- 可选：将混合物倒入冰淇淋模具中
+- 放置冰箱冷冻室（ -18 度） 4 小时以上可取出
+
+## 附加内容
+
+- 剁碎奥利奥的容器注意不要使用易碎容器。
+- 去除奥利奥夹心时切忌注意割到手。
+- 参考资料：[5分钟搞定【奥利奥麦旋风】太解馋叭！](https://www.xiachufang.com/recipe/106178429/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/DSC08606.jpg" "b/translation/ch/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/DSC08606.jpg"
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diff --git "a/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/IMG_0269.jpg" "b/translation/ch/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/IMG_0269.jpg"
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diff --git "a/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/IMG_1516.jpg" "b/translation/ch/dishes/dessert/\346\210\232\351\243\216\350\233\213\347\263\225/IMG_1516.jpg"
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+# 戚风蛋糕的做法
+
+戚风蛋糕是一道烘焙入门菜品，有一定操作难度。但成功制作后，其口感细腻绵软，令人回味。加上烘烤时间，一般初学者需要 **1.5 - 2 小时**即可完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+### 工具
+
+* 烤箱（电饭锅可替代，但大多情况下由于锅胆材质问题易失败）
+* 打蛋器（电动最好，手动费力且有一定失败概率）或筷子（非常不推荐）
+* 铝合金阳极模具（千万不能选不沾模具，常用尺寸为 6 寸或 8 寸）
+* 刮刀（用于翻拌蛋糕糊）
+
+### 原料
+
+- 鸡蛋
+- 白糖
+- 牛奶（或水）
+- 食用油（或黄油，但需加热软化）
+- 低筋面粉（推荐惠宜）
+- [可选] 柠檬汁或白醋
+
+## 计算
+
+每份（12 个面积单位）：
+
+- 1 个鸡蛋（正常中等大小，约 50g）
+- 白糖 16g
+- 食用油 8g
+- 牛奶 10g
+- 低筋面粉 17g
+
+具体来说，对于常见 6 寸及 8 寸蛋糕：
+
+* 6 寸：大小为 3 份（即三个鸡蛋）。面积 36 个单位。
+  * 鸡蛋 3 个，白糖 50g，食用油 25g，牛奶 30g，低筋面粉 50g
+* 8 寸：大小为 5 份（即五个鸡蛋）。面积 64 个单位。
+  * 鸡蛋 5 个，白糖 80g，食用油 40g，牛奶 50g，低筋面粉 90g
+
+## 操作
+
+### 前期分离操作
+
+* 从冰箱中取出新鲜的鸡蛋
+* 准备两个容器并擦干，分别盛放蛋清与蛋黄
+* 对盛放蛋清的容器，可稍有水珠，但**不能有任何油**；盛放蛋黄的容器不能有水珠
+* 打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。
+* 分离过程中蛋黄不能破碎，**蛋清中不能混有任何蛋黄**，否则会严重影响打发。（白色系带可进入蛋清，不影响）
+* （注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 **1/8**）
+
+### 搅拌蛋黄液
+
+* 准备一个新的空碗，加入全部食用油，然后放入低筋面粉搅拌
+  * 油会直接阻断面筋的形成
+* 将蛋黄加入碗中，再加入牛奶以及 **1/4** 的白糖，用刮刀搅拌均匀
+  * 此时加入的牛奶虽然含水，但是不应形成面筋了。
+* 准备好低筋面粉，一边慢慢撒入容器一边用刮刀“Z 字形搅拌”（之字形搅拌），即刮刀只能沿着刀刃的方向两侧或前后移动。**不可无序地逆时针或顺时针搅拌**
+* 继续，加入全部面粉，仍使用上述搅拌方式，直到混合均匀、无干粉状态。（出现一些团块是正常现象，可继续搅拌使其分散）
+* 静置，备用
+
+### 打发蛋白
+
+* 准备好剩余 **3/4** 的白糖。分为三份，每份为总量的 **1/4**
+* 蛋清中加入柠檬汁或白醋（可选）
+* 打蛋器中速，打发蛋白至有*粗大气泡的状态*，加入**第一份白糖**
+* 打蛋器高速，打发蛋白至*气泡较细腻的状态*，加入**第二份白糖**
+* 打蛋器高速，打发蛋白至*“湿性发泡”*的状态（此时提起打蛋器头，有长长的弯曲尖角），加入**第三份白糖**
+* 打蛋器中低速，打发蛋白至“干性发泡”的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）
+* 此时蛋白打发程度已符合要求
+  * 关于蛋白状态的判断可参考附件链接中的图片。）
+  * 打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）
+
+### 混合搅拌
+
+* 简单搅拌几下蛋黄液
+* 用刮刀取 **1/3** 的蛋白霜，加入到蛋黄糊中
+* 采用“翻拌”的手法，此手法是为了避免消泡
+  * 翻拌手法是
+  * 先用右手拿刮刀从搅拌盆中心插入面糊底部
+  * 向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内
+  * 左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了一次循环
+  * 速度大约是 1 秒钟两下
+  * 此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。
+* 将 **1/3** 的蛋白霜与蛋黄液的混合液倒入剩余 **2/3** 的蛋白霜中，继续翻拌均匀
+* 将蛋糕糊倒入模具，震荡几下避免大气泡
+
+### 烘烤
+
+* 烘烤总时间：6 寸蛋糕 **30-35** 分钟，8 寸蛋糕 **50** 分钟。根据自己烤箱特性灵活调整，一般不超过 $\pm 5$ 分钟。（最后几分钟时可在烤箱前观察）
+* 以**上管 **150** 摄氏度，下管 **160** 摄氏度**预热烘烤，约 10 分钟可到达预定温度。
+* 预热完成后，将模具放入烤箱下层
+* 选择**变温烘烤**，分为两个阶段。
+  * 第一阶段烤箱设定温度为：上管 **150** 摄氏度，下管 **160** 摄氏度；
+  * 烘烤总时长的前 **3/5** 为第一阶段烘烤
+  * 第二阶段温度为：上管 **160** 摄氏度，下管 **170** 摄氏度；
+  * 烘烤总时长的后 **2/5** 为第二阶段烘烤。直接调整烤箱温度即可切换。
+* 烤好后，出炉
+  * 此操作可能会**烫手**，注意用毛巾辅助
+
+### 冷却与脱模
+
+- （可选） 将模具从高处落下，震出其中的热气
+- 模具倒扣 10 分钟，使蛋糕冷却
+  - 没有冷却的蛋糕立刻脱模会损伤蛋糕
+  - 此操作可能会**烫手**，注意用毛巾辅助
+- 脱模，食用
+
+## 附加内容
+
+- 参考了以下教程，文中说明非常详细且有每一步骤的配图。同时，对于为什么做某一个操作、背后的原理也有阐释，以及出现某些问题的分析：
+- [为了做好这个戚风蛋糕，用了一整箱鸡蛋，从此告别凹底和塌陷](https://zhuanlan.zhihu.com/p/86865919)
+- 对戚风蛋糕而言，蛋清打发是次要问题，关键是**烤制时的温度和时间**。
+- 蛋清容器而言，可有水珠，蛋黄容器不能有。
+  - 原因：油会影响蛋白的打发，蛋清 85%是水，稍有水珠并不影响打发。
+  - 特别新鲜的鸡蛋蛋清会比较硬，应对硬蛋清 5 个鸡蛋配方的话加 15ml 水会帮助蛋清打发（1 个鸡蛋配方则是 3g 水）
+- 蛋清打发途中加的糖，实际也是先融于蛋清中的水里，成为糖浆溶液包裹在气泡外，对打发的气泡起保护作用。
+- 温度对糖融于水的速率以及溶解度影响较大，刚从冰箱拿出的蛋清不易打发。但温度较低的鸡蛋容易分离蛋清蛋黄，建议分离后恢复室温再进行打发。
+- 一些参考图片
+
+  ![配方](./IMG_1516.jpg)
+
+  ![筛子分离蛋黄](./DSC08606.jpg)
+
+  ![手动分蛋黄](./DSC08608.jpg)
+
+  ![蛋黄](./DSC08612.jpg)
+
+  ![打发蛋白](./IMG_0269.jpg)
+
+  ![倒入模具](./DSC08618.jpg)
+
+  ![预热烤箱](./DSC08621.jpg)
+
+  ![烤制](./DSC08627.jpg)
+
+  ![成品](./DSC08716.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\346\217\220\346\213\211\347\261\263\350\213\217/\346\217\220\346\213\211\347\261\263\350\213\217.md" "b/translation/ch/dishes/dessert/\346\217\220\346\213\211\347\261\263\350\213\217/\346\217\220\346\213\211\347\261\263\350\213\217.md"
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+# 提拉米苏的做法
+
+![自家提拉米苏成品](提拉米苏成品.jpg)
+
+提拉米苏，是意大利传统甜品。无需烤箱操作简便，烘焙新手也可以零失误获得一份美味的提拉米苏。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 马斯卡彭芝士
+- 手指饼干
+- 放凉浓缩咖啡
+- 无菌鸡蛋
+- 白砂糖
+- 可可粉
+- 朗姆酒（不喜欢酒的朋友可省略，可按照自己口味调节）
+- 一个装成品的容器（这里用的是玻璃乐扣）
+- 打蛋器（手劲儿大的朋友也可以锻炼臂力）
+
+## 计算
+
+- 马斯卡彭芝士 450g
+- 手指饼干 1 包
+- 放凉浓缩咖啡 350ml
+- 无菌鸡蛋 4 个
+- 白砂糖 50g
+- 可可粉 10g
+- 朗姆酒 35ml
+
+## 操作
+
+- 分离蛋黄蛋清
+- 盛有蛋白的碗中加 10g 白砂糖湿性打发
+- 盛有蛋黄的碗中将 40g 白砂糖分三次加入，搅拌至均匀
+- 蛋黄中分三次加入马斯卡彭芝士，搅拌至均匀
+- 蛋黄中最后加入朗姆酒，搅拌均匀
+- 将打发好的蛋白分三次加入蛋黄芝士液中
+- 手指饼干两面浸湿咖啡液，平铺入容器
+- 两层芝士液两层饼干交替放入容器（这一步按照大家意愿及容器高度酌情处理）
+- 放入冰箱冷藏四个小时（心急的小伙伴可以提早拿出来）
+- 取出后在表面筛上可可粉，即可享用啦
+
+## 附加内容
+
+- [下厨房蛋白打发具体教程](https://www.xiachufang.com/recipe/101779500/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\346\217\220\346\213\211\347\261\263\350\213\217/\346\217\220\346\213\211\347\261\263\350\213\217\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/dessert/\346\217\220\346\213\211\347\261\263\350\213\217/\346\217\220\346\213\211\347\261\263\350\213\217\346\210\220\345\223\201.jpg"
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+# 无厨师机蜂蜜面包的做法
+
+![自家成品](./无厨师机蜂蜜面包.jpg)
+
+这个菜谱不需要厨师机，只需要等待！可以晚上的时候准备好放入冰箱，第二天再烤。口感虽然不如使用厨师机的但是还行，冰箱保存要吃的时候微波炉叮一下更好。花费时间大多在发面。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+面包本体
+
+- 高筋面粉：400g
+- 牛奶: 200g
+- 酵母：4g
+- 鸡蛋：1 个
+- 白砂糖：70g
+- 盐: 2g
+- 黄油: 30g
+
+蜂蜜水（涂在顶部）
+
+- 蜂蜜：20g
+- 水: 20g
+
+可选（洒在顶部）
+
+- 芝麻
+
+## 计算
+
+以下用料烤制时使用一个长方形烤盘（10 x 15 英寸（约 25 x 38 厘米）） + 一个正方形烤盘（9 × 9 英寸（约 23 × 23 厘米）） + 油纸。建议按照需求减少用量，每顿早餐吃大概可以吃两周（冰箱储存）, 冰箱储存会变硬, 微波炉加热 10 - 20s 即可。
+
+## 操作
+
+- 制作面团：将面粉，牛奶（建议加热到 40°，本人使用微波炉 15 - 20s），酵母，鸡蛋，面粉，糖和盐混合起来。
+- 搅拌面团，将原料混合均匀成团。
+- 加入黄油混合。
+- 继续搅拌 + 手揉，均匀混合。
+- 开始发面，使用保鲜膜覆盖容器，普通气温(10 - 20°)放置 1 - 2 小时，稍长时间对效果影响不大。
+- 明显看到面团发酵变大（2 倍）即可开始切分面团, 此时面团应该不再十分黏手。
+- 切分面团：理想状态每一份 60g（美观），可根据喜好适当调整大小。
+- 将每一份小面团使用擀面杖擀成舌状后卷起, 再次醒面 10 分钟左右。
+- 再次使用擀面杖擀成舌状后卷起, 从中间切开（一个变成两个）。
+- 再次使用擀面杖擀成舌状后卷起, 从中间切开（两个变成四个）。（此步骤可以按照自己的时间多擀/卷几次, 把握一份的大小就行）
+- 烤盘放入油纸并倒入花生油, （每份卷好的）底部蘸水 + 面粉后放入烤盘。
+- 再次醒发（盖上保鲜膜）, 这一步可以放入冰箱, 第二天再烤。
+- 刷上蛋液。
+- 烤箱 180°(355°F), 18 - 20 分钟。
+- 出炉后, 刷上蜂蜜水, 撒上芝麻。
+
+## 附加内容
+
+- 发面时间并不固定, 每 1 小时左右看一下确认就可以, 明显发酵变大即可, 建议发酵 2 - 2.5 倍大。
+- 面团大小不会显著影响口感和烘烤效果，可根据喜好调整。
+- 参考资料：下厨房 - 脆底蜂蜜小面包
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.jpg" "b/translation/ch/dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.jpg"
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rename from "dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.jpg"
rename to "translation/ch/dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.jpg"
diff --git "a/translation/ch/dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.md" "b/translation/ch/dishes/dessert/\347\202\270\351\262\234\345\245\266/\347\202\270\351\262\234\345\245\266.md"
new file mode 100644
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@@ -0,0 +1,53 @@
+# 炸鲜奶的做法
+
+![炸鲜奶成品](./炸鲜奶.jpg)
+
+炸鲜奶是一种外脆里嫩的甜点，营养价值适中，制作难度中等，预计制作时长约为 20 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 牛奶
+- 玉米淀粉
+- 面包糠
+- 鸡蛋
+- 白糖
+- 面包模具（或浅盘子）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份约 12 个。
+
+每份：
+
+- 牛奶 250g
+- 玉米淀粉 30g
+- 面包糠 100g
+- 鸡蛋 2 个
+- 白糖 30g
+
+## 操作
+
+- 将牛奶倒入碗中
+- 加入玉米淀粉和白糖，搅拌均匀
+- 将模具刷上食用油
+- 牛奶下锅，中火烧开
+- 烧开后转小火，边煮边搅拌
+- 牛奶*变粘稠*后出锅，倒入模具
+- 将模具放冰箱**冷却 1 小时**
+- 拿出，切成大小均匀的条，随后放入碗中
+- 向碗中倒入一半的面包糠，奶糊裹上后取出，备用
+- 在一个新碗中打入鸡蛋，搅匀，备用
+- 将奶糊裹上蛋液和剩余的面包糠
+- 锅中倒入足以覆盖奶糊的油，下锅
+- 奶糊外观*呈金黄状态*后停火，摆盘
+
+## 附加内容
+
+- 煮牛奶时必须小火慢煮，才能均匀受热
+- 奶糊下锅时油温不能过高或过低，最好保持在 5 分热
+  
+- 参考资料：[王刚的教学视频](https://www.bilibili.com/video/BV1U7411E7LH/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.jpg" "b/translation/ch/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.jpg"
similarity index 100%
rename from "dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.jpg"
rename to "translation/ch/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.jpg"
diff --git "a/translation/ch/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.md" "b/translation/ch/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.md"
new file mode 100644
index 0000000000..648e920bb3
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225/\347\203\244\347\256\261\347\211\210\345\267\264\346\226\257\345\205\213\350\212\235\345\243\253\350\233\213\347\263\225.md"
@@ -0,0 +1,41 @@
+# 烤箱版巴斯克芝士蛋糕的做法
+
+![自家成品](./烤箱版巴斯克芝士蛋糕.jpg)
+
+成品不像网上的图片是黑顶是因为烤箱没有热风/仅上管加热等功能，有这些功能的话可以使用热风上色。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 奶油奶酪：212g （这是一块的质量，比较方便，原教程是 250g）
+- 白砂糖：60g
+- 鸡蛋：2 个
+- 鸡蛋黄：1 个
+- 淡奶油：120g
+- 低筋面粉：10g
+
+可选（巧克力味）
+
+- 巧克力：38g（只尝试过将普通巧克力融化，在淡奶油那一步加入搅拌均匀即可）
+
+## 计算
+
+以下用料使用烤制时使用一个 7 寸圆形模具，原教程使用 6 寸圆形模具。
+
+## 操作
+
+- 奶油奶酪软化，微波炉 10s + 10s。
+- 奶油奶酪加入白砂糖，打蛋器打至顺滑。
+- 加入 2 个全蛋 + 1 个蛋黄，搅拌均匀。
+- 加入淡奶油，搅拌均匀。
+- 加入低筋面粉，搅拌均匀。
+- 烤箱 220°(425°F)，20 - 25 分钟（本人一般 20 或者 22 分钟）。
+- 放凉之后放入冰箱，最好过夜。
+
+## 附加内容
+
+- 烤箱出来成品抖动是正常的，放凉后口感还不是最好的，一定要冷藏才好吃！
+- 参考资料：下厨房 - 巴斯克芝士蛋糕『最简单的蛋糕』零失败🔥芝士控
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.md" "b/translation/ch/dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.md"
new file mode 100644
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--- /dev/null
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@@ -0,0 +1,54 @@
+# 烤蛋挞的做法
+
+![烤蛋挞](./烤蛋挞.png)
+
+烤蛋挞是一道简单易于制作的甜品 且半成品可置于冰箱冷冻长时间保存 随吃随取 出品时间约 1 小时
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+该配方为整包蛋挞皮所需量 填充后可直接冷冻保存
+
+- 蛋挞皮 品牌不限
+- 鸡蛋
+- 牛奶
+- 淡奶油
+- 白砂糖
+- 烤箱 大小不限
+- 克数称
+- 搅拌器 包含且不限于筷子 打蛋器等工具
+- 筛网 网孔约为 1 毫米
+
+## 计算
+
+每份：
+
+该配方为整包蛋挞皮所需量 填充后可直接冷冻保存
+
+- 蛋挞皮 品牌不限 整包蛋挞皮约为 30 只
+- 鸡蛋 8 个 普通鸡蛋即可
+- 牛奶 200 毫升 普通袋装牛奶即可
+- 淡奶油 450 毫升 烘焙店或超市即有售
+- 白砂糖 80 克 普通砂糖即可 细砂糖更优 易于融化
+
+## 操作
+
+- 将碗置于克数称上 称量 450 克 淡奶油（淡奶油密度在此处记为 1 ）
+- 加入 80 克白砂糖 （甜度中等 可按个人口味增减 建议范围 60-100 克）
+- 加入 200 克牛奶 （牛奶密度在此处记为 1 ）
+- 取 8 个蛋黄加入 蛋清可留作他用
+- 均匀搅拌所有材料直至白砂糖全部融化
+- 使用网筛对搅拌完成的食材进行过滤 滤除鸡蛋黏膜 鸡蛋壳 未融化的白砂糖 结块的淡奶油
+- 此时请将烤箱设置 220 摄氏度开始预热（约 10 分钟） 记得拿出烤盘
+- 将蛋挞皮以 0.5 厘米的间隔均匀放置于烤盘中
+- 将过滤完成的食材倒入蛋挞皮中 液面距离蛋挞皮上沿 0.5 厘米即可不宜过多
+- 截止此步骤 半成品蛋挞的制作已经完成 可直接放入冰箱速冻 12 小时以上保存
+- 将半成品蛋挞放入烤箱中进行烤制 温度为 200 摄氏度 时间为 25 分钟
+- 烤制结束后即可食用
+
+## 附加内容
+
+操作时 请务必小心烤箱高温 防止烫伤
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.png" "b/translation/ch/dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.png"
similarity index 100%
rename from "dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.png"
rename to "translation/ch/dishes/dessert/\347\203\244\350\233\213\346\214\236/\347\203\244\350\233\213\346\214\236.png"
diff --git "a/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.jpg" "b/translation/ch/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.jpg"
similarity index 100%
rename from "dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.jpg"
rename to "translation/ch/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.jpg"
diff --git "a/translation/ch/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.md" "b/translation/ch/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.md"
new file mode 100644
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+++ "b/translation/ch/dishes/dessert/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262/\347\216\233\346\240\274\344\270\275\347\211\271\351\245\274\345\271\262.md"
@@ -0,0 +1,50 @@
+# 玛格丽特饼干的做法
+
+![玛格丽特成品](./玛格丽特饼干.jpg)
+
+玛格丽特饼干通常作为下午茶点心或伴随热饮享用，是一种经典而受欢迎的点心。它们的酥脆质地和丰富的黄油味道使它们成为许多人喜爱的饼干之一。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 熟蛋黄
+- 黄油
+- 白砂糖
+- 盐
+- 低筋面粉
+- 玉米淀粉
+- 烤箱
+
+## 计算
+
+鉴于这种小甜点的高热量，每次制作前需要确定计划做几份。一份正好够一个人食用。
+
+每份：
+
+- 熟蛋黄 1 个
+- 黄油  50 克
+- 白砂糖  20 克
+- 盐 1 克
+- 低筋面粉 50 克
+- 玉米淀粉 50 克
+
+## 操作
+
+- 黄油隔热水融化、将蛋黄磨碎备用。
+- 在融化的黄油中添加糖、盐、以及碾碎的鸡蛋黄，搅拌均匀
+- 加入低筋面粉与玉米淀粉，揉成面团
+- 将面团均匀分割成大约 8 克重的小面团，然后将它们搓成球状。
+- 使用大拇指轻压在每个小面团上，以形成裂纹。
+- 预热烤箱至 150℃，将小面团放入烤箱中，烘烤 20 分钟。
+- 微微放凉即可食用
+
+## 附加内容
+
+- 可根据个人口味微调盐与糖的比例，如果喜欢其他风味可以把每份的 3 克玉米淀粉换成可可粉或抹茶粉。
+- 如果条件允许可以把蛋黄、低筋面粉等食材过筛，口感会更好。
+- 介于材料获取难度选择了白砂糖，如果条件允许可以换成糖粉 30 克。
+- 如果没有烤箱可使用微波炉、空气炸锅等，微波炉为高火 2-3 分钟，空气炸锅为 150℃20 分钟
+- 参考资料：[第一百种可邮寄的小饼干 酥酥糯糯入口即化~-哔哩哔哩](https://b23.tv/NZCsV0x)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\347\272\242\346\237\232\350\233\213\347\263\225/\347\272\242\346\237\232\350\233\213\347\263\225.md" "b/translation/ch/dishes/dessert/\347\272\242\346\237\232\350\233\213\347\263\225/\347\272\242\346\237\232\350\233\213\347\263\225.md"
new file mode 100644
index 0000000000..65d2fe58dc
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\347\272\242\346\237\232\350\233\213\347\263\225/\347\272\242\346\237\232\350\233\213\347\263\225.md"
@@ -0,0 +1,51 @@
+# 红柚蛋糕的做法
+
+红柚蛋糕是空气炸锅基础甜点，一份适合单人食用，食材处理需要 10 分钟，烹饪需要 25 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 空气炸锅
+- 鸡蛋
+- 红柚果肉
+- 面粉
+- 锡纸盘
+- 油
+- 糖
+- 水
+
+## 计算
+
+一份为一人餐，多人餐请等比例增加，本例中锡纸盘直径 18 厘米，若使用更大锡纸盘也请等比例增加材料用量。
+
+一份：
+
+- 鸡蛋 2 个
+- 面粉 80g
+- 红柚果肉 20g
+- 油 15ml
+- 水 80ml
+- 糖 15g
+
+## 操作
+
+- 锡纸盘里打入鸡蛋 2 个， 加入红柚果肉 20g
+- 锡纸盘中倒入 15ml 油并摇晃锡纸盘时期均匀覆盖盘底
+- 锡纸盘中放入 10g 糖， 以及 40g 面粉和 40ml 水
+- 用筷子顺时针方向搅拌至淡黄色糊状
+- 锡纸盘中放入 5g 糖， 以及 40g 面粉和 40ml 水
+- 继续用筷子搅拌至淡黄色糊状
+- 锡纸盘放入空气炸锅的烤篮上，用 180 摄氏度烤 15 分钟
+- 打开空气炸锅，小心取出锡纸盘，用筷子或勺子将蛋糕翻面
+- 继续 180 摄氏度烤 8 分钟
+- 取出即可食用
+
+## 附加内容
+
+- 如果喜欢较甜的口感可以增加 10g 糖
+- 红柚果肉可以酌情添加，但每份最好不超过 40g 以免影响成品观感
+- 糊状指没有面粉疙瘩且整体颜色均匀
+- 刚出锅的锡纸盘比较烫，请用夹子夹取或使用湿抹布之类的隔热材料拿取
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230.md" "b/translation/ch/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230.md"
new file mode 100644
index 0000000000..956ab40f1f
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230.md"
@@ -0,0 +1,54 @@
+# 芋泥雪媚娘的做法
+
+![芋泥雪媚娘成品](./芋泥雪媚娘成品.jpg)
+
+芋泥雪媚娘是一道甜品，很适合做给孩子吃，无需烤箱，手残党也可以做成功～预计制作时间 2 小时。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 荔浦芋头（电商平台购买即可，实惠新鲜）
+- 紫薯粉
+- 牛奶
+- 糯米粉
+- 玉米淀粉
+- 黄油
+- 淡奶油
+- 白砂糖
+- 料理搅拌机（电动打蛋器也可以）
+- 筛网
+- 保鲜膜
+- 白砂糖
+
+## 计算
+
+- 荔浦芋头 200g
+- 紫薯粉 3g
+- 牛奶 165g
+- 糯米粉 a 50g
+- 糯米粉 b 75g
+- 玉米淀粉 22g
+- 黄油 30g
+- 淡奶油（推荐安佳） 145g
+- 白砂糖 26g
+
+## 操作
+
+- 芋头切块，大火煮熟至软（40 分钟即可），全部放入料理机
+- 向内加入 30g 牛奶，25g 淡奶油，将其打成泥状
+- 再向内加入 3g 紫薯粉，18g 白砂糖，继续搅拌打成细腻芋泥
+- 取出另一个碗，加入全部糯米粉 b，22g 玉米淀粉，135g 牛奶，50g 白砂糖，混匀并过筛一遍，保鲜膜盖上并扎小洞，中火蒸半个小时
+- 在蒸的过程中，将糯米粉 a 放入平底锅小火翻炒至微微发黄（即炒熟），作为手粉备用
+- 将中火蒸完半小时的糯米牛奶混合物（果冻状）趁热加入黄油 30g，将黄油揉至面团完全吸收，然后放冰箱冷藏一小时
+- 取出另一只碗，加入 120g 淡奶油，8g 白砂糖，打发至有纹路，装进裱花袋备用
+- 取出冷藏后的面团，搓揉 5 分钟，分成 30g 一个，均匀撒上 2g 手粉防粘，擀成圆形，先挤上 5g 裱花奶油，然后放上 30g 芋泥，最后将面饼像包包子一样包起来（可以减去多余的皮）
+- 包好后再均匀撒 2g 手粉防粘
+- 重复以上两步直至原材料用光
+
+## 附加内容
+
+- 制作时最好佩戴不粘手套
+- 制作完即可食用，不用再加热
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/dessert/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230/\350\212\213\346\263\245\351\233\252\345\252\232\345\250\230\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.md" "b/translation/ch/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.md"
@@ -0,0 +1,49 @@
+# 英式司康的做法
+
+![示例菜成品](./英式司康.png)
+
+英式司康是非常简单快手的下午茶甜品，可以搭配果酱、茶与咖啡。成品以蛋奶香气为主轴风味，糖量适中不会过于甜腻。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 无盐黄油（推荐品牌总统）
+- 低筋面粉
+- 糖
+- 盐
+- 泡打粉
+- 鸡蛋
+- 淡奶油
+- 奶油奶酪（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 4-6 个人吃。
+
+每份：
+
+- 无盐黄油 40g
+- 低筋面粉 180g
+- 糖 30g
+- 盐 1g
+- 泡打粉 5g
+- 鸡蛋 1 个（约 50g）
+- 淡奶油 45g
+- 奶油奶酪 50g
+
+## 操作
+
+- 鸡蛋打散，称量出 30g 蛋液放入干净容器中，放入全量淡奶油和奶油奶酪混合均匀。如果奶酪太硬可以水浴加热至大约 40 度再混合。
+- 将低筋面粉，盐，糖，泡打粉放入干净容器中混合均匀
+- 黄油切成小块，放入上一步的混合物中，用手将黄油捏入混合物中，呈粗玉米粉质地
+- 将第一步的蛋奶混合液倒入上一步得到的粉油混合物种，搅拌均接近。叠压成均匀面团
+- 面团放到案板上，擀成 1.5cm 厚的面片，用刀或者模具分切成合适的形状
+- 用刷子蘸取剩余的 20g 鸡蛋液，刷在司康表面
+- 烤箱预热 180 度，烤制 27 分钟
+
+## 附加内容
+
+- 最简单的分切方案是擀成圆形面皮，用刀切成 6 个扇形
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.png" "b/translation/ch/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.png"
similarity index 100%
rename from "dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.png"
rename to "translation/ch/dishes/dessert/\350\213\261\345\274\217\345\217\270\345\272\267/\350\213\261\345\274\217\345\217\270\345\272\267.png"
diff --git "a/translation/ch/dishes/dessert/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213.md" "b/translation/ch/dishes/dessert/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/dessert/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213/\350\215\211\350\216\223\345\206\260\346\267\207\346\267\213.md"
@@ -0,0 +1,45 @@
+
+# 草莓冰淇淋的做法
+
+草莓冰淇淋是简单但好吃的冰淇淋，可以做很多不同的口味。这次将用当季的新鲜草莓制作美味，**不需要搅拌**的草莓冰淇淋。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 加糖炼乳
+- 草莓
+- 重奶油
+- 香草精
+- 冰淇淋模具（可选）
+
+## 计算
+
+一份：
+
+- 草莓糖浆:
+- 草莓 500 克
+- 白砂糖 45 克
+- 香草精 1 克
+- 食盐 1 克
+- 冰淇淋底料:
+- 香草精 5 克
+- 食盐 1 克
+- 重奶油 6 克
+- 加糖炼乳 400 克
+
+## 操作
+
+- 先做草莓糖浆。把草莓洗干净，去掉顶部叶子。将草莓切成 **5mm** 的小块。保留一半切碎的草莓，稍后折叠成冰淇淋。
+- 将另一半切碎的草莓和糖一起放入酱汁锅中。用中火搅拌和烹饪，直到草莓释放液体并在锅中形成糖浆。
+- 让草莓在糖浆中加热，不时搅拌，直到它们分解并变形，糖浆稍微变稠。
+- 当糖浆保持分开 **3秒钟** 时，就已经准备好了。把糖浆从火上移开，加入香草和盐搅拌。将草莓糖浆放在一边冷却。
+- 当糖浆冷却时，准备冰淇淋基料。在碗中加入甜炼乳、浓奶油、香草精和盐。使用手动搅拌器搅打混合物，直到它变得轻盈蓬松，并形成柔软的尖峰。
+- 将保留的切碎的新鲜草莓折叠到冰淇淋底座中。将生过的冰淇淋底座转移到冷冻安全容器中。将冷却的草莓糖浆淋在冰淇淋上，然后轻轻地将其旋入混合物中。
+- 盖上冰淇淋并冷冻 **八小时** ，然后舀取和食用。
+
+## 附加内容
+
+- 制作过程中注意安全，避免割/烫到手。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.md" "b/translation/ch/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.md"
@@ -0,0 +1,41 @@
+# 酸奶意式奶冻的做法
+
+![示例菜成品](./酸奶意式奶冻.png)
+
+意式奶冻非常适合作为餐后甜品，可以搭配果酱、水果和香草。成品增加了原味酸奶，不会过于甜腻。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 淡奶油
+- 糖
+- 原味酸奶
+- 吉利丁片
+- 筛网
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 3-6 个人吃。
+
+每份：
+
+- 淡奶油 200g
+- 糖 40g
+- 原味酸奶 250g
+- 吉利丁片 6g
+
+## 操作
+
+- 吉利丁片剪成小片，泡入冷水中
+- 淡奶油和糖放入锅中，加热至 60 度
+- 关火，吉利丁从水中取出，控干水份，加入热淡奶油中，搅拌均匀
+- 淡奶油降温至 40 度，加入原味酸奶，搅拌均匀
+- 将上述步骤得到的混合物过两遍筛网
+- 分装入合适的容器，放入冰箱冷藏 4 小时以上
+
+## 附加内容
+
+- 传统版本的意式奶冻只用淡奶油，且糖量更大，比较甜腻。此版本做了改良，吃起来负担更小。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.png" "b/translation/ch/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.png"
similarity index 100%
rename from "dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.png"
rename to "translation/ch/dishes/dessert/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273/\351\205\270\345\245\266\346\204\217\345\274\217\345\245\266\345\206\273.png"
diff --git "a/translation/ch/dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245.md" "b/translation/ch/dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245.md"
new file mode 100644
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@@ -0,0 +1,53 @@
+# 雪花酥的做法
+
+![雪花酥成品](./雪花酥成品.jpg)
+
+雪花酥是一个快捷简便的甜点，适合装盒送礼，制作耗时 30 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+### 工具
+
+- 不粘平底锅
+- 烘焙刮刀（可用锅铲代替，小心使用破坏不粘锅涂层）
+- 一次性塑料手套
+- 雪花酥/牛轧糖模具
+- 擀面杖
+
+### 原料
+
+- 无盐黄油
+- 棉花糖
+- 全脂奶粉
+- 混合坚果（三只松鼠每日坚果）
+- 饼干（非夹心型饼干，推荐小奇福或购买使用雪花酥烘焙专用小饼干）
+
+## 计算
+
+每份：
+
+- 无盐黄油 20g
+- 棉花糖 75g
+- 全脂奶粉 40g
+- 混合坚果 60g
+- 饼干 75g
+
+## 操作
+
+- 饼干超过一元硬币大小先切成小块
+- 无盐黄油加入锅中，小火加热至无盐黄油完全融化
+- 棉花糖加入锅中，使用刮刀搅拌，直至棉花糖融化并与无盐黄油均匀融合
+- 20g 奶粉加入锅中，使用刮刀搅拌，奶粉与黄油棉花糖混合物搅拌均匀后立即关火
+- 准备好的所有混合坚果与饼干趁热加入锅中，使用刮刀搅拌
+- 搅拌到温度下降到手可以接触的温度后，戴上一次塑料手套，在锅中搓揉或者双手拿起拉扯，让饼干混合坚果与棉花糖黄油奶粉混合物分散均匀。
+- 将上述步骤混合物压入模具中，边角压实，擀面杖擀平，未满的一边用手尽量压成直边
+- 室温放凉，完全冷却后脱模，按照模具纹路切块，或切成自己喜欢的大小，撒上剩余奶粉，尽量使雪花酥每面都沾上奶粉
+
+## 附加内容
+
+- 棉花糖加热时间越长，最后成品越硬
+- 参考资料：[【一口小锅 十分钟搞定的网红草莓“雪花酥”-哔哩哔哩】](https://b23.tv/P547ILO)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/dessert/\351\233\252\350\212\261\351\205\245/\351\233\252\350\212\261\351\205\245\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/dessert/\351\255\224\350\212\213\350\233\213\347\263\225/\351\255\224\350\212\213\350\233\213\347\263\225.md" "b/translation/ch/dishes/dessert/\351\255\224\350\212\213\350\233\213\347\263\225/\351\255\224\350\212\213\350\233\213\347\263\225.md"
new file mode 100644
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+++ "b/translation/ch/dishes/dessert/\351\255\224\350\212\213\350\233\213\347\263\225/\351\255\224\350\212\213\350\233\213\347\263\225.md"
@@ -0,0 +1,92 @@
+# 魔芋蛋糕的做法
+
+魔芋蛋糕是一款低热量的甜点。蛋糕本身无麸质，并使用无热量的甜味剂代替白砂糖，非常适合减脂人群。加上烘烤时间，一般需要 **0.5 小时**即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+### 工具
+
+* 烤箱
+* 电动打蛋器
+* 金属蛋糕模具（形状任意）
+* 烘焙纸
+* 餐刀（用于翻拌和抹平蛋糕糊）
+* 隔热手套
+* [可选] 分蛋器
+
+### 原料
+
+* 鸡蛋
+* 赤藓糖醇
+* 可可粉
+* 魔芋粉
+* 塔塔粉
+
+## 计算
+
+每份（9.25 × 5 × 1 英寸）：
+
+* 3 个鸡蛋
+* 赤藓糖醇 50g
+* 可可粉 10g
+* 魔芋粉 10g
+* 塔塔粉 1g
+
+## 操作
+
+### 预热烤箱
+
+* 在准备蛋糕糊之前，可以开始预热烤箱至 350 ℉( 150 ℃)以节省时间
+
+### 前期分离操作
+
+* 从冰箱中取出新鲜的鸡蛋
+* 准备两个容器并擦干，分别盛放蛋清与蛋黄
+* 对盛放蛋清的容器，可稍有水珠，但**不能有任何油**；盛放蛋黄的容器不能有水珠
+* 打蛋，手工或利用分蛋器，将蛋清与蛋黄分离到两个容器中。
+* 分离过程中蛋黄不能破碎，**蛋清中不能混有任何蛋黄**，否则会严重影响打发。（白色系带可进入蛋清，不影响）
+* （注意，不使用厨房机的情况下，盛放蛋清的容器也是打蛋的容器，为避免溢出，加入全部蛋清后不要超过容器的 **1/8**）
+
+### 打发蛋白
+
+* 蛋清中加入 1g 塔塔粉
+* 打蛋器高速，打发蛋白至*粗大气泡的状态*，加入 50g 赤藓糖醇
+* 打蛋器中低速，打发蛋白至*干性发泡*的状态（提起打蛋器头，有短小直立的尖角；倒扣容器，蛋白可粘住容器不掉下来）
+* 此时蛋白打发程度已符合要求
+  * 打蛋器应尽量贴近容器底部，防止出现上面浮着的表层打发，底部仍然是液体的情况）
+
+### 混合其他原料
+
+* 把分离的蛋黄加入打发的蛋清中，打蛋器中低速搅拌均匀
+* 蛋清中加入 **10g 可可粉**和 **10g 魔芋粉**，先用餐刀翻拌，这是由于如果直接用打蛋器搅拌会造成粉末飞溅
+* 翻拌手法是
+  * 先用右手拿刮刀从搅拌盆中心插入面糊底部
+  * 向 8 点钟方向刮去直到碰到盆壁，顺势舀起面糊提到空中，然后再移回盆中心将面糊放入盆内
+  * 左手握住搅拌盆从 9 点钟方向转到 7 点钟方向，刚好旋转了 60 度，就完成了 1 次循环
+  * 速度大约是 1 秒钟 2 下
+  * 此方法出自《小岛老师的蛋糕教室》。用接地气的话说就是，像炒菜一样翻炒。
+* 翻拌结束后，打蛋器低速搅拌均匀
+
+### 烘烤
+
+* 模具铺好烘焙纸，贴合底部与内壁
+* 将蛋糕糊倒入模具，然后用餐刀抹平，再然后震荡几下避免大气泡
+* 烘烤 25 分钟
+* 烤好后，戴好隔热手套取出
+
+### 冷却与脱模
+
+* （可选） 将模具从高处落下，震出其中的热气
+* 模具倒扣 10 分钟，使蛋糕冷却
+  * 没有冷却的蛋糕立刻脱模会损伤蛋糕
+  * 此操作可能会**烫手**，注意戴好隔热手套
+* 脱模，餐刀切块食用
+
+## 附加内容
+
+* 本食谱主要参考视频[Keto Konjac Chocolate Cake｜生酮蛋糕](https://youtu.be/gzXlOrGI54U)
+* 打发蛋白等部分大幅借鉴[戚风蛋糕](../戚风蛋糕/戚风蛋糕.md)制作流程
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217.md" "b/translation/ch/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217.md"
new file mode 100644
index 0000000000..d8f58a153f
--- /dev/null
+++ "b/translation/ch/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217.md"
@@ -0,0 +1,47 @@
+# 龟苓膏的做法
+
+![龟苓膏成品](./龟苓膏成品.jpg)
+
+预估烹饪难度：★★
+
+---
+
+## 必备原料和工具
+
+- 龟苓膏粉 25 克  
+- 冷水 120 毫升  
+- 开水 500 毫升  
+- 白砂糖 100 克  
+- 小锅  
+- 搅拌工具  
+- 模具或碗
+
+---
+
+## 计算
+
+每次制作约可获得 3-4 小碗成品，适合 2-4 人食用。
+
+---
+
+## 操作
+
+1. 在锅中倒入龟苓膏粉 25 克与冷水 120 毫升，充分搅拌至无颗粒感。
+2. 在另一个容器中加入白砂糖 100 克，倒入沸水 500 毫升，搅拌至糖完全溶解。
+3. 将糖水缓慢倒入龟苓膏粉液中，立即搅拌均匀，避免结块。
+4. 将混合液体放入锅中，加热时保持中小火，并持续搅拌以防粘锅。
+5. 加热至液体变粘稠并开始冒小泡，即可关火。
+6. 快速将液体倒入模具中，自然冷却凝固。建议冷藏 1~2 小时后食用，口感更佳。
+
+---
+
+## 附加内容
+
+- 龟苓膏冷却过程中不可随意移动容器，否则可能影响成型。  
+- 加热时应避免使用大火，防止结块或糊底。  
+- 可根据个人口味添加蜂蜜、炼乳或水果食用。  
+- 不同品牌龟苓膏粉浓度略有差异，建议参照包装说明调整配比。
+
+---
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/dessert/\351\276\237\350\213\223\350\206\217/\351\276\237\350\213\223\350\206\217\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/drink/B52\350\275\260\347\202\270\346\234\272.md" "b/translation/ch/dishes/drink/B52\350\275\260\347\202\270\346\234\272.md"
new file mode 100644
index 0000000000..58d79e03bb
--- /dev/null
+++ "b/translation/ch/dishes/drink/B52\350\275\260\347\202\270\346\234\272.md"
@@ -0,0 +1,42 @@
+
+# B52轰炸机的做法
+
+B-52 是鸡尾酒中喝法比较独特的一种，要配上短吸管，餐巾纸和打火机。
+
+把酒点燃，用吸管一口气喝完，然后就能体验到先冷后热那种冰火两重天的感觉。那种感觉，只有试过才知道。
+
+用吸管适用于女士，最刺激的喝法是一口喝下，喝的时候注意尽量避免碰到杯口引起烫伤，让火在嘴里灭掉，才能喝出最好的味道。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 甘露咖啡酒
+- 爱尔兰百利甜酒
+- 蓝天原味伏特加
+- 吧勺
+- 利口酒杯
+- 打火机
+
+## 计算
+
+每份：
+
+- 甘露咖啡酒 10ml
+- 爱尔兰百利甜酒 10ml
+- 蓝天原味伏特加 10ml
+
+## 操作
+
+- 在利口酒杯的最底层倒入甘露咖啡酒到 1/3 处。(10ml)
+- 顺着吧勺缓缓倒入爱尔兰百利甜酒，也是 1/3 处 (10ml)。注意要慢，保证层次分明。（太快甜酒会和咖啡混合）
+- 最后在上层倒入蓝天原味伏特加 （10ml)
+- 用打火机热一下杯口
+- 最后一步点火： 看到淡蓝色的小火苗了吗？
+
+## 附加内容
+
+- 喝的时候，现在酒吧常用的方法是提供一个吸管，在火还燃烧的时候插入，然后快速全部吸入。
+- 由于吸管太细，其中氧气不足，所以火苗会灭掉，不必担心。这时候，会感到一股热辣顺着喉咙一直烈到胃，之后就是久久的咖啡奶油回甘。非常刺激又好喝。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/Mojito\350\216\253\345\220\211\346\211\230.md" "b/translation/ch/dishes/drink/Mojito\350\216\253\345\220\211\346\211\230.md"
new file mode 100644
index 0000000000..f723adcbe4
--- /dev/null
+++ "b/translation/ch/dishes/drink/Mojito\350\216\253\345\220\211\346\211\230.md"
@@ -0,0 +1,46 @@
+
+# Mojito莫吉托的做法
+
+Mojito 是一种传统的古巴高球鸡尾酒。
+
+这种调酒有着相对低的酒精含量（大约 10%）。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 打碎的冰块
+- 冰镇苏打水
+- 压汁器
+- 海波杯
+- 研杵
+
+## 计算
+
+每份：
+
+- 一块青柠（切成两个半块）
+- 五珠薄荷叶
+- 糖浆 20ml
+- 金色朗姆酒 45ml
+- 蓝天原味伏特加 10ml
+
+## 操作
+
+- 将切成半块的青柠之一切成小块，放入海波杯，随后用研杵将其捣出汁；
+- 用 3-4 珠薄荷叶沿着杯口涂抹，随后将其放入杯中；
+- 加入 糖浆 20ml；
+- 加入 金色朗姆酒 45ml；
+- 将剩下的半块青柠压出汁水放入杯中；
+- 轻轻搅拌，使砂糖/糖浆处于半融合状态；
+- 将打碎的冰块放入杯中，直到占杯中 3/4；
+- 加入冰镇苏打水直到刚好淹没碎冰；
+- 旋转搅拌半分钟；
+- 使用碎冰将海波杯补满；
+- 将剩下的一株薄荷叶拍醒，插入碎冰，作装饰。
+
+## 附加内容
+
+- 参考资料：[【哔哩哔哩】莫吉托(Mojito)世界上最著名的经典鸡尾酒之一。](https://www.bilibili.com/video/BV1jg4y187kB)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\345\206\254\347\223\234\350\214\266.md" "b/translation/ch/dishes/drink/\345\206\254\347\223\234\350\214\266.md"
new file mode 100644
index 0000000000..6a33cef6d0
--- /dev/null
+++ "b/translation/ch/dishes/drink/\345\206\254\347\223\234\350\214\266.md"
@@ -0,0 +1,38 @@
+# 冬瓜茶的做法
+
+冬瓜茶是一种清爽的传统饮料，一般初学者需要 4~5 小时完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 冬瓜
+- 冰糖
+- 保鲜膜
+- 过滤网
+- 大锅
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 4-5 个人饮用。
+
+每份：
+
+- 冬瓜 1000g
+- 冰糖 300g
+
+## 操作
+
+1. **准备冬瓜**：将冬瓜去皮，去籽，切成小块（每块不超过 4cm）。
+2. **加入冰糖**：冬瓜加入冰糖，搅拌均匀，盖上保鲜膜放冰箱冷藏 2 小时以上。
+3. **煮冬瓜**： 此时冬瓜出了很多水, 倒入锅中 大火煮开，然后转中小火慢慢熬制 1~2 个小时，中途多搅拌防止糊锅。
+4. **过滤冬瓜茶**：使用过滤网将煮好的冬瓜茶液过滤，取出冬瓜块，只保留茶液。
+5. **冷却**：将冬瓜茶液放凉后，倒入干净的容器中，放入冰箱冷藏即可。
+6. **享用**: 熬好的冬瓜茶液是浓缩汁，根据个人喜好添加水或其他饮品，冷热皆宜。
+
+## 附加内容
+
+- **口感调整**：冰糖的用量可以调整，以达到个人喜好的甜度。
+- **保存方法**：冷藏保存，建议 1 周内喝完。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\345\206\260\347\262\211/\345\206\260\347\262\211.md" "b/translation/ch/dishes/drink/\345\206\260\347\262\211/\345\206\260\347\262\211.md"
new file mode 100644
index 0000000000..e460de816d
--- /dev/null
+++ "b/translation/ch/dishes/drink/\345\206\260\347\262\211/\345\206\260\347\262\211.md"
@@ -0,0 +1,43 @@
+# 冰粉的做法
+
+![石凉粉(冰粉)成品1](./石凉粉(冰粉)成品1.jpg)
+![石凉粉(冰粉)成品2](./石凉粉(冰粉)成品2.jpg)
+
+石凉粉，在有些地区也叫作冰粉，是河南省信阳市浉河区的一种著名特色小吃，属于豫菜系。该菜品类似果冻，但因为是天然植物做出来的，所以比果冻更健康，配上薄荷汁、柠檬汁、红豆等调料，清凉解暑。该食物深当地人的喜爱，老少皆宜。
+
+制作方法简单，只是有些耗时，预计制作时长 3 小时（其中包含 2.5 小时静置成型时间）。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 冰粉籽 200g
+- 过滤豆浆渣的纱布一块
+- 凉白开 2000g
+- 薄荷汁 10ml / 薄荷粉 10g
+- 一次性透明塑料杯（可选）
+- 遇水发光冰块（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份够 5 个人吃。
+
+每份：
+
+- 冰粉籽 200g
+- 凉白开 2000g
+- 薄荷汁 10ml / 薄荷粉 10g
+
+## 操作
+
+- 将凉白开倒入盆中；
+- 将冰粉籽全部用纱布包起来，开口处打结
+- 将包好的冰粉籽放入凉白开中，在凉白开中用力揉搓 6 分钟
+- 然后将凉白开放置 2.5 小时，即可成型
+- 随后将石凉粉用勺子装进准备好的一次性透明塑料杯中，加入 10ml 薄荷汁或者 10g 薄荷粉（柠檬汁、山楂汁、桑椹汁也可），再放入遇水发光冰块，用勺子慢慢搅拌均匀
+
+## 附加内容
+
+- 操作时，需要注意观察凉白开的颜色和粘度变化，如颜色过浅或者水不黏，则说明冰粉籽量不足，或者是揉搓力度和时间没有到位。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2011.jpg" "b/translation/ch/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2011.jpg"
similarity index 100%
rename from "dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2011.jpg"
rename to "translation/ch/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2011.jpg"
diff --git "a/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2012.jpg" "b/translation/ch/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2012.jpg"
similarity index 100%
rename from "dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2012.jpg"
rename to "translation/ch/dishes/drink/\345\206\260\347\262\211/\347\237\263\345\207\211\347\262\211(\345\206\260\347\262\211)\346\210\220\345\223\2012.jpg"
diff --git "a/translation/ch/dishes/drink/\345\217\257\344\271\220\346\241\266.md" "b/translation/ch/dishes/drink/\345\217\257\344\271\220\346\241\266.md"
new file mode 100644
index 0000000000..aab314a099
--- /dev/null
+++ "b/translation/ch/dishes/drink/\345\217\257\344\271\220\346\241\266.md"
@@ -0,0 +1,49 @@
+# 可乐桶的做法
+
+**饮酒有害健康，未成年人禁止饮酒**
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+原料
+
+- 波旁威士忌
+- 可口可乐
+- 冰块
+- 柠檬（可选，提升口感用）
+
+工具
+
+- 手动压汁器
+
+## 计算
+
+一杯分量，约 900 毫升（含冰）
+
+- 威士忌 100 毫升
+- 可口可乐 500 毫升
+- 柠檬 1 个
+- 冰块 300 克
+
+## 操作
+
+柠檬的处理
+
+1. 将柠檬对半切（**刀方向垂直于柠檬的头尾连线**），并从其中的一半中切取一片柠檬备用
+2. 再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用
+3. 将挤压过的柠檬置于容器中备用
+
+正式调配
+
+1. 选择一个杯子，建议使用容量在大约 1 升的大型玻璃杯或铁皮酒桶
+2. 将冰块和挤压过的柠檬入杯中（可根据个人喜好设计柠檬与冰块的摆放）
+3. 倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）
+4. 沿杯壁缓慢倒入可口可乐至距离杯口 3/4 处（控制可乐和威士忌的比例约在 5:1 ）
+5. 倒入威士忌直至满杯
+
+## 附加内容
+
+可乐桶因冰块和可乐的口感掩盖了威士忌的酒味，因此不善酒力的人也容易在不知不觉中过量饮酒，请在保证个人与饮酒者的安全下调配。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/kiwi-example.jpg" "b/translation/ch/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/kiwi-example.jpg"
similarity index 100%
rename from "dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/kiwi-example.jpg"
rename to "translation/ch/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/kiwi-example.jpg"
diff --git "a/translation/ch/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203.md" "b/translation/ch/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203.md"
new file mode 100644
index 0000000000..623a420bcb
--- /dev/null
+++ "b/translation/ch/dishes/drink/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203/\345\245\207\345\274\202\346\236\234\350\217\240\350\217\234\347\211\271\350\260\203.md"
@@ -0,0 +1,45 @@
+# 奇异果菠菜特调的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 原料:
+  - 奇异果
+  - 苹果
+  - 菠菜叶（ 2-5 片）
+  - 水
+  - 白砂糖
+- 工具
+  - 榨汁机
+
+## 计算
+
+- 饮用水 700ml
+- 奇异果 2 个
+- 苹果 1/2 个
+- 菠菜叶 4 叶
+- 白砂糖 12 克
+
+## 操作
+
+- 将猕猴桃切成两半，每半再分四份小块
+- 将苹果切丁
+- 将菠菜叶去梗，只留叶子部分
+- 将菠菜切碎
+- 一起倒入榨汁机搅拌杯
+- 注水
+- 加入白砂糖
+- 启动搅拌机，搅拌约 4 个 15 秒（每 15 秒停下看状态）
+
+## 附加内容
+
+- 关于白砂糖的量：全糖为 12g，可根据个人情况在 0-12g 中调整
+- 本品是仿照宜家的奇异果菠菜汁自己研制的，没有宜家的好喝，但也不错
+- 欢迎改进！
+
+### 成品
+
+![奇异果菠菜特调](kiwi-example.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\345\245\266\350\214\266.md" "b/translation/ch/dishes/drink/\345\245\266\350\214\266.md"
new file mode 100644
index 0000000000..e85b7bb3ec
--- /dev/null
+++ "b/translation/ch/dishes/drink/\345\245\266\350\214\266.md"
@@ -0,0 +1,33 @@
+# 奶茶的做法
+
+奶茶是一种简单易做的饮料。一般初学者只需要 30 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 袋泡红茶（推荐立顿黄牌精选红茶）
+- 全脂奶粉或淡奶
+- 杯子，例如带刻度的杯子，陶瓷杯或保温杯
+
+## 计算
+
+每份：
+
+- 袋泡红茶 2 包（约 4g）
+- 奶粉 11-12g
+- 砂糖 5-7g
+
+## 操作
+
+- 取袋泡红茶 2 包放入杯中，加入 180-200mL **沸水**。
+- **等待 20 - 30 分钟**。
+- 称取 11-12g 奶粉和 5-7g 砂糖，分别加入前一步骤得到的液体中。
+- 搅拌均匀即可饮用。
+
+## 附加内容
+
+- 加入沸水后，尽量保持杯子内部温暖，例如使用开口较小的杯子或盖上盖子。如果气温较低时，使用量杯量取可能导致沸水在冲入红茶前冷却，则可以不使用量杯量取而直接估计其体积。
+- 等待时间结束后可提起或搅动茶包以使冲泡更加均匀。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\346\235\250\346\236\235\347\224\230\351\234\262.md" "b/translation/ch/dishes/drink/\346\235\250\346\236\235\347\224\230\351\234\262.md"
new file mode 100644
index 0000000000..4062f9b63c
--- /dev/null
+++ "b/translation/ch/dishes/drink/\346\235\250\346\236\235\347\224\230\351\234\262.md"
@@ -0,0 +1,41 @@
+# 杨枝甘露的做法
+
+没用西谷米的原因是家里没有，但是有很多的奇亚籽就拿来代替。而且奇亚籽用泡不用煮，省了很多时间!
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 杯子
+- 水果刀
+- 牛奶
+- 冰块
+- 调理机/果汁机
+
+## 计算
+
+每份：
+
+- 奇亚籽 24g
+- 牛奶 50ml
+- 冰块 2 小块
+- 芒果 1 粒
+- 葡萄柚 1/2 粒
+- 椰奶 150ml
+
+点缀:
+
+- 切丝芒果干 （可选）
+- 切丝柳橙干 （可选）
+
+## 操作
+
+- 奇亚籽泡牛奶 10 分钟。
+- 泡籽之时，把半粒芒果、葡萄柚去皮切丁，放入杯中。
+- 半粒芒果切小块放入调理机加冰块、椰奶打成泥。
+- 倒入杯中，放上点缀材料（如有）。
+- 一边享用一边写代码！！
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.jpg" "b/translation/ch/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.jpg"
similarity index 100%
rename from "dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.jpg"
rename to "translation/ch/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.jpg"
diff --git "a/translation/ch/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.md" "b/translation/ch/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.md"
new file mode 100644
index 0000000000..337fceb193
--- /dev/null
+++ "b/translation/ch/dishes/drink/\346\237\240\346\252\254\346\260\264/\346\237\240\346\252\254\346\260\264.md"
@@ -0,0 +1,37 @@
+# 柠檬水的做法
+
+![柠檬水成品](./柠檬水.jpg)
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 原料
+  - 柠檬
+  - 果蜜
+  - 冰（可选）
+- 工具
+  - 雪克杯
+
+## 计算
+
+一杯分量，约 500 毫升
+
+- 柠檬 40~45 克
+- 果蜜 40~45 克
+- 冰几块（可选）
+
+## 操作
+
+- 称 40~45 克柠檬，放入雪克杯中
+- 雪克杯盖盖子锤大约 10 次
+- 加入果蜜 40~45 克
+- 补水
+- 摇晃均匀
+- 最后根据喜好加冰
+
+## 附加内容
+
+- 参考资料：[柠檬水教程](https://v.douyin.com/TVNTcXDi46I)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.jpg" "b/translation/ch/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.jpg"
similarity index 100%
rename from "dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.jpg"
rename to "translation/ch/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.jpg"
diff --git "a/translation/ch/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.md" "b/translation/ch/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.md"
new file mode 100644
index 0000000000..024585db20
--- /dev/null
+++ "b/translation/ch/dishes/drink/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266/\346\263\260\345\233\275\346\211\213\346\240\207\347\272\242\350\214\266.md"
@@ -0,0 +1,44 @@
+
+# 泰国手标红茶的做法
+
+![泰国手标红茶成品](./泰国手标红茶.jpg)
+
+泰国手标红茶是泰国街头随处可见的奶茶，味道香纯，绵密。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 水
+- 茶粉
+- 炼乳
+- 白糖
+- 牛奶
+- 克称
+- 带刻度容器
+- 港式奶茶过滤袋
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 水(600cc)
+- 茶粉(20g)
+- 白糖(24g)
+- 牛奶(18ml)
+- 炼乳(24g)
+
+## 操作
+
+- 600cc 水大火烧开
+- 在过滤袋中装入 20g 茶粉，开水倒入过滤袋中，过滤 20 遍
+- 使用克称量取 24g 炼乳、24g 白糖和 18ml 牛奶放入 1000ml 以上的水壶中
+- 将过滤好的茶水倒入水壶中搅拌，直到白糖融化
+- 将水壶放到冰箱 4 小时以上
+- 喝前可以加 6-8 颗冰块
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.jpg" "b/translation/ch/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.jpg"
similarity index 100%
rename from "dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.jpg"
rename to "translation/ch/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.jpg"
diff --git "a/translation/ch/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.md" "b/translation/ch/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.md"
new file mode 100644
index 0000000000..4465f5e25b
--- /dev/null
+++ "b/translation/ch/dishes/drink/\346\265\267\350\276\271\350\220\275\346\227\245/\346\265\267\350\276\271\350\220\275\346\227\245.md"
@@ -0,0 +1,66 @@
+# 海边落日的做法
+
+**饮酒有害健康，未成年人禁止饮酒**
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+原料
+
+- 红石榴糖浆
+- NFC 橙汁
+- 苏打水
+- 白朗姆
+- 蓝橙力娇酒
+- 柠檬汁
+- 冰块
+- 柠檬
+
+工具
+
+- 大号的玻璃杯
+- 搅拌棒
+- 量酒器
+- 调酒杯
+- 吸管
+- 水果刀
+
+## 计算
+
+一杯分量（含冰）
+
+- 红石榴糖浆 15ml
+- 橙汁 35~50ml
+- 苏打水 50ml
+- 白朗姆 30ml
+- 蓝橙力娇酒 15ml
+- 柠檬汁 15ml
+- 大冰块差不多就行
+- 柠檬 1 片
+
+## 操作
+
+柠檬的处理
+
+1. 柠檬洗净切出一片
+
+正式调配
+
+1. 选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯
+2. 放入大冰块，用搅拌棒搅拌冰杯
+3. 加入红石榴糖浆
+4. 让橙汁沿搅拌棒导入酒杯，到就被一半就行
+5. 轻轻搅拌半圈
+6. 倒入苏打水
+7. 拿出调酒杯，加入白朗姆 + 蓝橙力娇酒 + 柠檬汁 + 冰块。然后 shake，shake
+8. 轻轻倒入酒杯中
+9. 插上柠檬和吸管
+
+## 附加内容
+
+### 成品
+
+![海边落日](./海边落日.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/soda-version.jpg" "b/translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/soda-version.jpg"
similarity index 100%
rename from "dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/soda-version.jpg"
rename to "translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/soda-version.jpg"
diff --git "a/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/tea-version.jpg" "b/translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/tea-version.jpg"
similarity index 100%
rename from "dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/tea-version.jpg"
rename to "translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/tea-version.jpg"
diff --git "a/translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203.md" "b/translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203.md"
new file mode 100644
index 0000000000..47215b1357
--- /dev/null
+++ "b/translation/ch/dishes/drink/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203/\347\231\276\351\246\231\346\236\234\346\251\231\345\255\220\347\211\271\350\260\203.md"
@@ -0,0 +1,68 @@
+# 百香果橙子特调的做法
+
+茉莉绿茶版本
+
+![tea](./tea-version.jpg)
+
+苏打气泡水版本
+
+![tea](./soda-version.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 原料:
+  - 百香果
+  - 橙子
+  - 茉莉绿茶茶叶/苏打气泡水二选一
+  - 白砂糖
+  - 冰块
+  - 蜂蜜（可选）
+  - 薄荷叶或其他绿叶（可选，装饰使用）
+- 工具
+  - 手动压汁器
+
+## 计算
+
+- 基于茉莉绿茶版本准备，一杯分量，约 380 毫升
+  - 橙子 1 个（约 200 克，拳头大小）
+  - 茉莉绿茶茶叶 3~6 克
+  - 开水 150 毫升
+  - 冰块 160 克以上
+
+- 腌制百香果部分（因为量小不好配置，这里是两次的分量）
+  - 百香果 3 个
+  - 白砂糖 30 克
+  - 蜂蜜 10 克（如果没有可以用 5 克白砂糖代替）
+
+## 操作
+
+- 百香果腌制（因为量小不好配置，这里是两次的分量）
+  - 将三个百香果的果肉取出来（里面的汁也不能放过），置于容器中
+  - 称量 30 克白砂糖放入
+  - 称量 10 克蜂蜜放入（如果没有可以用 5 克白砂糖代替）
+  - 搅拌均匀
+  - 容器保鲜膜封口，放入冰箱中进行 12~24 小时的腌制
+- 茉莉绿茶调配（推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30）
+  - 称量 3~6 克茶叶置于容器，加入 150 毫升开水，泡 6 分钟
+  - 往泡好的绿茶中放入 90 克冰块冷却，可搅拌加速冷却
+  - 待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 240 毫升
+- 橙子的处理（可在泡茶期间处理）
+  - 将橙子对半切（**刀方向垂直于橙子的头尾连线**），并从其中的一半中切取一片橙子备用
+  - 再次将橙子对半切，将得到的 4 角橙子用压汁器压出橙汁置于容器中备用
+- 正式调配
+  - 选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯
+  - 将 70 克冰块放置在杯底，并将所有橙汁倒入
+  - 将之前准备的一片橙子贴杯内壁放置
+  - 将一次分量的腌制百香果浇在冰上
+  - 缓慢注入茉莉绿茶直至满杯，便于分层
+  - 在液面放置好装饰用的绿叶（可选）
+
+搅拌均匀后享用
+
+## 附加内容
+
+如果缺少或不喜欢茉莉绿茶，可以使用苏打气泡水代替，免去茉莉绿茶的调配流程
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231-1.jpg" "b/translation/ch/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231-1.jpg"
similarity index 100%
rename from "dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231-1.jpg"
rename to "translation/ch/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231-1.jpg"
diff --git "a/translation/ch/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231.md" "b/translation/ch/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231.md"
new file mode 100644
index 0000000000..6d6d3fbf45
--- /dev/null
+++ "b/translation/ch/dishes/drink/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231/\347\240\202\347\263\226\346\244\260\345\255\220\345\206\260\346\262\231.md"
@@ -0,0 +1,37 @@
+# 砂糖椰子冰沙的做法
+
+![alt text](砂糖椰子冰沙-1.jpg)
+
+砂糖椰子冰沙是一种制作极其快速方便的饮料，若原料选择得当则口感丰富。然而制作时动静较大，适合白天在家制作以作为下午茶。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 瓶装椰汁（瓶口较大为佳）
+- 咖啡调糖（黄色粗粒）
+
+## 计算
+
+冰沙最佳份量通常与融化速度有关，300g 在零下 18 度制成的冰沙在室温下通常可维持 30 分钟。
+
+每份：
+
+- 瓶装椰子汁 500ml
+- 咖啡调糖 10g（两包太古咖啡调糖）
+- 坚果碎（可选）
+
+## 操作
+
+- 500ml 瓶装椰汁倒掉 200ml，立刻拧紧瓶盖。
+- 将这瓶椰汁放入冰箱冷冻区并冷冻 10 小时以上。
+- 将这瓶椰汁取出，若确认瓶中椰汁已彻底冻结，则在墙角、椅背、桌角等坚硬表面上用力抽打。（请务必确认表面不会因此受到损伤）
+- 当抽打到冻结椰汁变成冰沙状态，打开瓶盖倒出冰沙。
+- 在冰沙表面均匀撒上咖啡调糖或坚果碎。
+- 完成
+
+## 附加内容
+
+- 在以上步骤中，瓶装椰汁可以提前冰冻，但是不宜超过 7 天，否则有变质风险。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/citrus-tea.jpg" "b/translation/ch/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/citrus-tea.jpg"
similarity index 100%
rename from "dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/citrus-tea.jpg"
rename to "translation/ch/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/citrus-tea.jpg"
diff --git "a/translation/ch/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/\350\200\231\350\200\231\346\237\221\350\214\266.md" "b/translation/ch/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/\350\200\231\350\200\231\346\237\221\350\214\266.md"
new file mode 100644
index 0000000000..f2b76c8bcb
--- /dev/null
+++ "b/translation/ch/dishes/drink/\350\200\231\350\200\231\346\237\221\350\214\266/\350\200\231\350\200\231\346\237\221\350\214\266.md"
@@ -0,0 +1,47 @@
+# 耙耙柑茶的做法
+
+![citrus-tea](citrus-tea.jpg)
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 原料:
+  - 耙耙柑（替换物请看附加内容）
+  - 茉莉绿茶
+  - 冰块
+  - [蔗糖糖浆](../../condiment/蔗糖糖浆/蔗糖糖浆.md)（可选）
+- 工具
+  - 搅拌机
+
+## 计算
+
+一杯分量，约 300 毫升
+
+- 耙耙柑 1~2 个（200 克以上）
+- 茉莉绿茶 2~4 克
+- 冰块 60 克
+- 1 : 1 蔗糖糖浆 10 克（可选）
+
+## 操作
+
+- 茉莉绿茶调配（推荐比例=>茶 : 水 : 冰 = 1~2 : 50 : 30）
+  - 称量 2~4 克茶叶置于容器，加入 100 毫升开水，泡 6 分钟
+  - 往泡好的绿茶中放入 60 克冰块冷却，可搅拌加速冷却
+  - 待冰块消失后，将茶叶过滤得到茉莉绿茶茶水约 160 毫升
+- 正式调配
+  - 选择一个杯子，建议使用容量在大约 300 毫升的透明玻璃杯
+  - 取出耙耙柑的肉瓣，并将外皮剥去，取得果肉
+  - 取 130 克果肉和 130 毫升茉莉绿茶放入搅拌机中
+  - 倒入 10 克蔗糖糖浆（可选，如果喜甜可放）
+  - 封盖启动搅拌机，搅拌 20 秒后将搅拌产物倒入杯中
+  - 取一点果肉撕碎撒在液面上
+
+开始享受
+
+## 附加内容
+
+- 耙耙柑可以用其他容易分离果肉的柑橘替代，比如丑橘
+- 果肉和茶水比例为 1 : 1，如果需要配置更大的分量，可按比例提升用量
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.md" "b/translation/ch/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.md"
new file mode 100644
index 0000000000..93b28b5511
--- /dev/null
+++ "b/translation/ch/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.md"
@@ -0,0 +1,50 @@
+# 菠萝咖啡特调的做法
+
+![示例菜成品](./菠萝咖啡特调.png)
+
+菠萝咖啡特调是非常适合家庭出品的饮料，酸甜可口。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 咖啡液（推荐浓缩或者冷萃）
+- 菠萝汁（鲜榨或者 nfc）
+- 冰块
+- 苏打水
+- 奶油
+- 牛奶
+- 糖
+- 海盐（可选）
+- 朗姆酒 （可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 咖啡液 30ml
+- 菠萝汁 60ml
+- 冰块 50g
+- 苏打水 30ml
+- 奶油 30ml
+- 牛奶 10ml
+- 糖 8g
+- 海盐 0.5g
+- 朗姆酒 5ml
+
+## 操作
+
+- 杯子里依次加入冰块，咖啡液，菠萝汁和苏打水
+- 奶油加糖打发至湿性发泡，加入朗姆酒和牛奶均匀只有流动性
+- 在第一部混合液上方倒入奶油
+- 奶油顶面撒上海盐
+
+## 附加内容
+
+- 咖啡液建议选用花果风味，浓缩可以用中烘豆，冷萃可以用普通水洗或者日晒
+- 倒入奶油时，高度尽量放低，让奶油能均匀漂浮在饮料表面形成奶盖
+- 用新鲜的咖啡液和菠萝汁能大大提升整体风味口感
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.png" "b/translation/ch/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.png"
similarity index 100%
rename from "dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.png"
rename to "translation/ch/dishes/drink/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203/\350\217\240\350\220\235\345\222\226\345\225\241\347\211\271\350\260\203.png"
diff --git "a/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\347\261\263\347\263\225.jpeg" "b/translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\347\261\263\347\263\225.jpeg"
similarity index 100%
rename from "dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\347\261\263\347\263\225.jpeg"
rename to "translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\347\261\263\347\263\225.jpeg"
diff --git "a/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.jpeg" "b/translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.jpeg"
similarity index 100%
rename from "dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.jpeg"
rename to "translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.jpeg"
diff --git "a/translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.md" "b/translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.md"
new file mode 100644
index 0000000000..0182fea716
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\205\222\351\205\277\351\206\252\347\263\237/\351\205\222\351\205\277\351\206\252\347\263\237.md"
@@ -0,0 +1,55 @@
+# 酒酿（醪糟）的做法
+
+![酒酿成品](./酒酿醪糟.jpeg)
+
+酒酿，也叫醪糟，是一道传统中式发酵甜品。成品清甜微醺，含少量酒精，具有健脾开胃、促进消化的功效。虽然制作需要一定发酵技巧，但过程简单有趣，是发酵入门好选择。预计制作时间为 2 天（不含等待时间操作仅需 1 小时左右）。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 糯米 800g（推荐使用圆糯米）
+- 安琪甜酒曲一包 (8g)（虽然按比例为每 1000g 糯米用 3g，但多放酒曲能提高成功概率）
+- 清水 720g + 600g（720 克用于蒸饭，后 500g 用于发酵）
+- 蒸锅（电饭煲即可）
+- 温度计（可选但推荐）
+- 干净密封玻璃或陶瓷容器 1 个
+
+## 计算
+
+本菜谱为 1 份，可供 6～8 人食用。
+
+## 操作
+
+- 将 800g 糯米淘洗干净放入电饭煲，加入 720g 清水选择蒸饭模式
+- 蒸熟后将米饭倒出摊凉，使用干净的工具将其摊至 30°C 左右（用温度计测量为宜，体感温热但不烫手）
+- 将 8g 安琪甜酒曲用 20ml 温水（约 30°C）化开，均匀撒在糯米饭中，同时翻拌均匀
+- 向糯米饭中加入 600g 清水帮助酒曲翻拌均匀。静置 2-3 分钟后发现糯米饭吸饱水分。这次加水可以让酒酿首次发酵便汤汁丰富
+- 用擀面杖在糯米饭中央挖一个小洞（便于出酒）
+- 将混合好的米饭装入干净容器中，轻轻压平表面，盖上盖子或保鲜膜密封好
+- 放置于 28 ～ 32°C 环境下发酵 24 ～ 48 小时。发酵期间不可剧烈摇晃或移动
+- 发酵成功标准为：中间凹槽有透明酒液渗出，整体略带酒香，无异味、不酸败
+- 发酵结束后可立即冷藏保存（过程中可以加入桂花），每次食用用干净工具取出，可冷藏保存 7 ～ 10 天
+
+- 可以继续二次发酵，加入适量清水增加酒酿产量（800g 水以内即可）
+- 酒酿会一直持续发酵。如果想停止发酵，可以上锅蒸 10 分钟
+
+## 进阶版本 1：提前泡米版本
+
+- 将 800g 糯米淘洗干净，倒入清水中浸泡 6 ～ 8 小时（冬季建议泡 8 ～ 10 小时），泡至米粒饱满
+- 沥干糯米，放入蒸布中，隔水蒸 40 ～ 60 分钟。每 20 分钟打开锅盖翻动一次确保蒸熟均匀
+- 蒸熟后将米饭倒出摊凉，加入酒曲，后续步骤同上
+
+## 进阶版本 2：混合米
+
+- 当然，酒酿老手可以随意尝试不同米搭配。可以替换 20%的糯米为小米、燕麦、黄米、血糯米等
+
+## 附加内容
+
+- 发酵温度至关重要，低温会发酵缓慢或失败，高温会杀死酒曲
+- 发酵失败常见原因：温度过高、米饭太热时拌入酒曲、容器未清洁干净或进水进油
+- 可搭配汤圆、蛋花、枸杞等加热食用，但注意不要煮沸时间过长以免酒香散失
+- 酒酿汁可用于制作酒酿米糕、酒酿饼等，还可以用作调料为肥牛饭、照烧汁增添风味
+![酒酿米糕](./酒酿米糕.jpeg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\351\205\270\346\242\205\346\261\244/imges/sour_plum_soup.jpg" "b/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244/imges/sour_plum_soup.jpg"
old mode 100755
new mode 100644
similarity index 100%
rename from "dishes/drink/\351\205\270\346\242\205\346\261\244/imges/sour_plum_soup.jpg"
rename to "translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244/imges/sour_plum_soup.jpg"
diff --git "a/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244/\351\205\270\346\242\205\346\261\244.md" "b/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244/\351\205\270\346\242\205\346\261\244.md"
new file mode 100644
index 0000000000..76013e26a3
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244/\351\205\270\346\242\205\346\261\244.md"
@@ -0,0 +1,48 @@
+# 酸梅汤的做法
+
+![酸梅汤](./imges/sour_plum_soup.jpg)
+
+视频演示： [链接](https://www.bilibili.com/video/BV1164y1F7hv/)
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 水
+- 乌枣
+- 乌梅
+- 山楂片（生）
+- 黄冰糖
+- 甘草
+- 陈皮
+- 红豆蔻
+- 干桂花
+
+## 计算
+
+- 两升水
+- 乌枣 25 克
+- 乌梅 25g
+- 黄冰糖 100 克
+- 山楂片 30 克
+- 甘草 2 克
+- 陈皮 4 克
+- 红豆蔻 1 克
+- 干桂花 3 克
+
+上述所有用量可以等比例增加或减小。
+
+## 操作
+
+- 冲洗材料（干桂花和冰糖除外）， 1.5 升水常温浸泡两小时以上（干桂花和冰糖除外）
+- 开中大火煮沸，盖盖，转小火煮 40 分钟，为头煎
+- 将冰糖放入盆内，再将沥好用材的头汤趁热倒入，搅拌至冰糖融化。
+- 药材重新装回锅内再 600 毫升的水，开大火煮沸，盖盖，转中火，再煮 20 分钟为二煎
+- 最后将二煎和冰糖水趁热混合为成品。在成品 60-70℃加入干桂花（不要超过 80℃）加盖晾凉再放入冰箱冷藏 3 小时以上。
+- 饮用时记得将干桂花沥出。如饮茶般细啜，冰凉振齿，酸醒人、甜适度，滋味丰满而悠长
+
+## 附加内容
+
+放入冰箱冷藏后再饮用效果更佳。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244\357\274\210\345\215\212\346\210\220\345\223\201\345\212\240\345\267\245\357\274\211.md" "b/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244\357\274\210\345\215\212\346\210\220\345\223\201\345\212\240\345\267\245\357\274\211.md"
new file mode 100644
index 0000000000..7b6ab11c37
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\205\270\346\242\205\346\261\244\357\274\210\345\215\212\346\210\220\345\223\201\345\212\240\345\267\245\357\274\211.md"
@@ -0,0 +1,36 @@
+# 酸梅汤（半成品加工）的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 酸梅晶固体饮料
+- 方糖（可选）
+- 北京二锅头酒（可选）
+
+## 计算
+
+- 饮用水 1177 克
+- 酸梅晶固体饮料 120 克
+- 方糖 9 克
+- 北京二锅头酒 48 克
+
+上述所有用量可以等比例增加或减小。
+
+## 操作
+
+- 取饮用水 1177 克。
+- 放入酸梅晶固体饮料 60 克，使用汤匙顺时针搅拌 50 圈。
+- 再放入剩下 60 克酸梅晶固体饮料，再次使用汤匙顺时针搅拌 50 圈。
+- 放入 9 克的方糖，使用汤匙顺时针搅拌 100 圈。
+- 放入北京二锅头酒 48 克，用汤匙顺时针搅拌 30 圈。
+
+## 附加内容
+
+如果没有准备方糖或北京二锅头，可以省略操作中的第 4 步或第 5 步。
+
+放入冰箱冷藏后再饮用效果更佳。
+
+**饮酒请勿驾车。**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\351\207\221\346\261\244\345\212\233/gin-tonic.jpg" "b/translation/ch/dishes/drink/\351\207\221\346\261\244\345\212\233/gin-tonic.jpg"
similarity index 100%
rename from "dishes/drink/\351\207\221\346\261\244\345\212\233/gin-tonic.jpg"
rename to "translation/ch/dishes/drink/\351\207\221\346\261\244\345\212\233/gin-tonic.jpg"
diff --git "a/translation/ch/dishes/drink/\351\207\221\346\261\244\345\212\233/\351\207\221\346\261\244\345\212\233.md" "b/translation/ch/dishes/drink/\351\207\221\346\261\244\345\212\233/\351\207\221\346\261\244\345\212\233.md"
new file mode 100644
index 0000000000..856dd5d3ea
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\207\221\346\261\244\345\212\233/\351\207\221\346\261\244\345\212\233.md"
@@ -0,0 +1,55 @@
+# 金汤力的做法
+
+**饮酒有害健康，未成年人禁止饮酒**
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+原料
+
+- 金酒
+- 汤力水气泡水
+- 柠檬
+- 冰块
+- 新鲜绿叶（可选，装饰用）
+
+工具
+
+- 手动压汁器
+
+## 计算
+
+一杯分量，约 350 毫升（含冰）
+
+- 金酒 30~40 毫升
+- 汤力水气泡水 1 罐
+- 柠檬 1 个
+- 冰块 100 克
+
+## 操作
+
+柠檬的处理
+
+1. 将柠檬对半切（**刀方向垂直于柠檬的头尾连线**），并从其中的一半中切取一片柠檬备用
+2. 再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用
+
+正式调配
+
+1. 选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯
+2. 将 100 克冰块放置在杯底
+3. 倒入 30~40 毫升金酒
+4. 倒入 15 毫升柠檬汁（如果喜酸可以加多点或全加）
+5. 用勺子搅拌均匀
+6. 将之前准备的一片柠檬放置好
+7. 缓慢沿杯壁注入汤力水直至满杯（不要倒在冰上，避免起泡流失）
+8. 用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）
+9. 在液面放置好装饰用的绿叶（可选）
+
+## 附加内容
+
+### 成品
+
+![gin-tonic](./gin-tonic.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/drink/\351\207\221\350\217\262\345\243\253/gin-fizz.jpg" "b/translation/ch/dishes/drink/\351\207\221\350\217\262\345\243\253/gin-fizz.jpg"
similarity index 100%
rename from "dishes/drink/\351\207\221\350\217\262\345\243\253/gin-fizz.jpg"
rename to "translation/ch/dishes/drink/\351\207\221\350\217\262\345\243\253/gin-fizz.jpg"
diff --git "a/translation/ch/dishes/drink/\351\207\221\350\217\262\345\243\253/\351\207\221\350\217\262\345\243\253.md" "b/translation/ch/dishes/drink/\351\207\221\350\217\262\345\243\253/\351\207\221\350\217\262\345\243\253.md"
new file mode 100644
index 0000000000..e6b800cd08
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\207\221\350\217\262\345\243\253/\351\207\221\350\217\262\345\243\253.md"
@@ -0,0 +1,64 @@
+# 金菲士的做法
+
+**饮酒有害健康，未成年人禁止饮酒**
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+原料
+
+- 金酒
+- 苏打气泡水
+- 柠檬
+- [蔗糖糖浆](../../condiment/蔗糖糖浆/蔗糖糖浆.md)
+- 冰块
+- 新鲜绿叶（可选，装饰用）
+
+工具
+
+- 手动压汁器
+- 雪克瓶（可选）
+
+## 计算
+
+一杯分量，约 350 毫升（含冰）
+
+- 金酒 30~40 毫升
+- 苏打气泡水 1 罐
+- 柠檬 1 个
+- 1 : 1 蔗糖糖浆 30~40 克
+- 冰块 100 克
+
+## 操作
+
+柠檬的处理
+
+1. 将柠檬对半切（**刀方向垂直于柠檬的头尾连线**），并从其中的一半中切取一片柠檬备用
+2. 再次将柠檬对半切，将得到的 4 角柠檬用压汁器压出柠檬汁置于容器中备用
+
+正式调配（无雪克瓶）
+
+1. 选择一个杯子，建议使用容量在 350~400 毫升的透明玻璃杯
+2. 将 100 克冰块放置在杯底
+3. 倒入 30~40 毫升金酒
+4. 倒入 20 毫升柠檬汁（如果喜酸可以加多点或全加）
+5. 倒入 30~40 克蔗糖糖浆
+6. 用勺子搅拌均匀
+7. 将之前准备的一片柠檬放置好
+8. 缓慢沿杯壁注入苏打气泡水直至满杯（不要倒在冰上，避免起泡流失）
+9. 用勺子轻轻上下提拉将液体搅拌均匀（不要旋转搅拌，避免起泡流失）
+10. 在液面放置好装饰用的绿叶（可选）
+
+如果有雪克瓶，可以将以上步骤 2~6 替换为以下步骤
+
+1. 将冰块、金酒、柠檬汁、蔗糖糖浆倒入雪克瓶，雪克均匀
+2. 将充分雪克的产物倒到杯子中（如果里面的冰太碎了，可以选择过滤其中的冰，重新往杯中补充冰块）
+
+## 附加内容
+
+### 成品
+
+![gin-fizz](./gin-fizz.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/drink/\351\225\277\345\262\233\345\206\260\350\214\266.md" "b/translation/ch/dishes/drink/\351\225\277\345\262\233\345\206\260\350\214\266.md"
new file mode 100644
index 0000000000..77498ccb2e
--- /dev/null
+++ "b/translation/ch/dishes/drink/\351\225\277\345\262\233\345\206\260\350\214\266.md"
@@ -0,0 +1,58 @@
+
+# 长岛冰茶的做法
+
+**饮酒有害健康，未成年人禁止饮酒**
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 金酒
+- 龙舌兰酒
+- 伏特加
+- 白朗姆酒
+- 橙味甜酒
+- 柠檬
+- 枫糖浆
+- 可乐
+- 冰块
+- 高球杯（容量 300ml）
+
+## 计算
+
+一杯分量，约 300ml（含冰）：
+
+- 金酒 15ml
+- 龙舌兰酒 15ml
+- 伏特加 15ml
+- 白朗姆酒 15ml
+- 橙味甜酒 15ml
+- 柠檬汁 30ml
+- 枫糖浆 20ml
+- 可乐 75ml
+- 柠檬 1 个
+- 冰块 100 克
+
+## 操作
+
+- 柠檬对半切，挤出 30ml 柠檬汁至杯中；
+- 依次向杯中加入：
+  - 15ml 金酒，
+  - 15ml 龙舌兰酒，
+  - 15ml 伏特加，
+  - 15ml 白朗姆酒，
+  - 15ml 橙味甜酒；
+
+- 向杯中缓慢倒入 20ml 枫糖浆，边倒边搅拌；
+- 向杯中加入 75ml 可乐；
+- 向杯中加入冰块直至满杯；
+- 轻轻搅拌 20 秒；
+- 开始享用.
+
+## 附加内容
+
+长岛冰茶，不含茶却有着冰茶的口感，是一种有着较高酒精度（约 15%），但口感柔和易于接受的鸡尾酒。
+
+参考资料：[国际调酒师协会：长岛冰茶](https://iba-world.com/long-island-ice-tea/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\344\271\241\346\235\221\345\225\244\351\205\222\351\270\255.md" "b/translation/ch/dishes/meat_dish/\344\271\241\346\235\221\345\225\244\351\205\222\351\270\255.md"
new file mode 100644
index 0000000000..1b43b41311
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\344\271\241\346\235\221\345\225\244\351\205\222\351\270\255.md"
@@ -0,0 +1,85 @@
+# 乡村啤酒鸭的做法
+
+![乡村啤酒鸭](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E6%88%90%E5%93%812.jpg)
+
+将鸭肉与啤酒一同炖煮成菜，使滋补的鸭肉味道更加浓厚，鸭肉不仅入口鲜香，还带有一股啤酒清香。一般初学者只需要 1 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鸭肉
+- 啤酒
+- 32 厘米以上的炒锅一个(锅太小难炒
+- 青椒
+- 红椒
+- 大蒜
+- 生姜
+- 小米椒
+- 蒜苗
+- 大葱
+- 草果
+- 桂皮
+- 八角
+- 香叶
+- 干辣椒
+
+## 计算
+
+- 鸭肉（半只,1 kg,让市场老板剁成小块）
+- 啤酒 1000 ml （可以买 500 ml 的罐装啤酒两瓶）
+- 青椒 2 条,红椒 1 条 （ 长度 10 厘米到 15 厘米 之间都可以）（切段 或者切片都可以, 2 厘米一段）
+
+### 辅料
+
+- 大蒜 4 颗 ,拍散备用
+- 生姜 3 厘米长,拍散备用
+- 小米辣 3 颗,切两段即可(不吃辣的可以不用
+- 蒜苗 2 根 切段备用
+- 大葱 2 根  1 根切段,1 根备用
+
+### 香料
+
+- 草果 两颗,拍散去仔备用
+- 桂皮 4 厘米一小片
+- 八角 3 颗
+- 香叶 3 片
+- 干辣椒 6 条 (不吃辣可以不用
+
+![酱料](https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E5%A4%87%E6%96%99.jpg)
+
+## 操作
+
+### 鸭肉焯水以去腥去血水
+
+- 鸭肉清洗一遍放进锅中
+- 加清水淹没鸭肉
+- 加 20 ml 料酒
+- 加备用的 1 根 大葱
+- 加生姜 ,拍散的 2 厘米
+- 开火烧滚
+- 捞出浮沫
+- 鸭肉捞出,清水洗干净备用
+
+### 开始煮
+
+- 锅清洗感觉烧热,加 60ml 的花生油
+- 油温到 60 度的时候,加一把花椒（ 30 颗）
+- 加鸭肉翻炒 4 分钟
+  - 2 分钟后加入所有的香料
+  - 3 分钟的时候加入所有的料头（生姜,大蒜,小米辣）
+- 加入 1000 ml 的啤酒
+- 烧鸭肉 30 分钟
+  - 10 分钟的时候加 盐 （3 克） 生抽( 10 ml ) 老抽( 5 ml)
+  - 20 分钟 加入所有的辅料 （青椒和红椒段）
+  - 29 分钟加入 蒜苗段 和 大葱段
+  - 翻炒 1 分钟
+- 出锅
+
+## 附加内容
+
+- 操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水或者加啤酒。
+
+- [厨师长：用土灶烧“乡村啤酒鸭”，味道安逸得不摆了](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231.md" "b/translation/ch/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231.md"
new file mode 100644
index 0000000000..8c1455d14b
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231.md"
@@ -0,0 +1,50 @@
+# 农家一碗香的做法
+
+![农家一碗香](./农家一碗香成品.jpg)
+
+农家一碗香，是一道地道的湖南菜，里面主要食材有青椒、鸡蛋和猪肉。味道咸香下饭，而且这道菜烹饪简单，不需要特别的处理。
+
+农家一碗香是一道中等难度的菜品。预计备菜 7 分钟，烹饪 10 分钟，总计 17 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
++ 猪肉（推荐五花肉）
++ 青椒
++ 蒜片
++ 豆瓣酱
++ 酱油
++ 小米椒
++ 白糖
++ 姜片
+
+## 计算
+
+每次制作前需要确定计划做几份。这里一份够 1~2 个人吃。
+
++ 猪肉 250g
++ 青椒 3 个
++ 蒜片 2 片
++ 豆瓣酱 10g
++ 小米椒 1 个
++ 白糖 5mg
++ 酱油 15ml
++ 姜 2 片
+
+## 操作
+
++ 备菜阶段：将猪肉切片，最好把肥瘦分开放。同时要把青椒和小米辣切成段，蒜片用刀背拍成末，姜切成丝。鸡蛋打到小碗中，用筷子打散。
++ 备好菜，就可正式煮菜了。先将油倒入锅中，锅中开小火，油热后将蛋液倒入锅中，将鸡蛋炒散，炒至断生即可，放回小碗中备用。
++ 将锅中继续加一点油，开小火，锅热后将之前切的肥猪肉倒入锅中逼出猪油。
++ 肥肉出现金黄色的时候，加大火力到中火，将瘦肉一起放入锅中翻炒。
++ 瘦肉全部炒至变色的时候加入备好的姜丝、蒜末和豆瓣酱翻炒均匀给猪肉上色。
++ 放入青红椒、炒至断生的鸡蛋后加入酱油和白糖，继续将它们翻炒到青椒微微断生，保持青椒清脆口感。
++ 出锅上菜！
+
+## 附加内容
+
++ 如果第一次炒鸡蛋的时候放的油太多，炒猪肉的时候可以视情况不加油。
++ 参考资料[下厨房](https://www.xiachufang.com/recipe/106817581/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231/\345\206\234\345\256\266\344\270\200\347\242\227\351\246\231\346\210\220\345\223\201.jpg"
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\345\275\242\347\212\266.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\345\275\242\347\212\266.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\345\275\242\347\212\266.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\345\275\242\347\212\266.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211.md"
new file mode 100644
index 0000000000..43c03ebe75
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211.md"
@@ -0,0 +1,72 @@
+# 冬瓜酿肉的做法
+
+![冬瓜酿肉成品](./冬瓜酿肉成品.jpg)
+
+荤素搭配，鲜嫩爽滑,做法简单。一般 30 分钟。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 冬瓜
+- 猪肉末
+- 鸡蛋
+- 葱
+- 葱姜末
+- 胡椒粉
+- 生抽
+- 淀粉
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 猪肉末 300g
+- 鸡蛋 1 个（可选,不习惯的人可能会有点腥）
+- 冬瓜 200g
+- 葱花（一根,约 20g）
+- 胡椒粉 5g
+- 生抽 10ml
+- 淀粉 5g
+- 水淀粉 25g（淀粉 25g,水 50ml）
+- 葱姜末（姜 3-4 片约 30g, 取上面一根葱花中的葱白部分即可）
+- 盐 20g
+
+## 操作
+
+- 冬瓜去皮，切成 25cm 长 3cm 厚的片
+
+![冬瓜形状](./冬瓜形状.jpg)
+
+- 将切好的冬瓜放入碗中，放入 15g 盐，将冬瓜抹匀，放置 10 分钟
+- 放置冬瓜的同时，换个碗放入肉末，葱姜末， 5g 盐，淀粉 5g，胡椒粉，生抽，胡椒粉
+- 使用筷子在肉末中进行顺时针搅拌，搅拌到食材颜色没有明显对比（约 2 分钟）
+- 将腌制好的冬瓜（会变软）使用清水洗三遍
+
+![腌制好的冬瓜](./腌制好的冬瓜.jpg)
+
+- 拿出 1 片冬瓜片卷起来，并把肉塞进去
+
+![卷肉](./卷肉.jpg)
+
+- 放入碟子中摆到碟子的边缘
+
+![摆盘](./摆盘.jpg)
+
+- 打入 1 个鸡蛋到中间圆圈处
+
+![打鸡蛋](./打鸡蛋.jpg)
+
+- 放入普通铁锅中水烧开后，蒸 15 分钟，盖上锅盖
+- 开盖，取出蒸好的冬瓜酿肉
+- 将冬瓜酿肉碟子的水倒入锅中，放入水淀粉，加入 50ml 清水倒入锅中烧开
+- 淋到冬瓜酿肉上
+
+## 附加内容
+
+- 操作时，拿出冬瓜酿肉时注意碟子很烫，小心操作。
+- 参考资料：[b站视频](https://www.bilibili.com/video/BV1oF411F7wD?spm_id_from=333.337.search-card.all.click&vd_source=9f568660d497311d3f945e5dce319705)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\206\254\347\223\234\351\205\277\350\202\211\346\210\220\345\223\201.jpg"
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\215\267\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\215\267\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\215\267\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\345\215\267\350\202\211.jpg"
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\211\223\351\270\241\350\233\213.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\211\223\351\270\241\350\233\213.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\211\223\351\270\241\350\233\213.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\211\223\351\270\241\350\233\213.jpg"
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\221\206\347\233\230.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\221\206\347\233\230.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\221\206\347\233\230.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\346\221\206\347\233\230.jpg"
diff --git "a/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\350\205\214\345\210\266\345\245\275\347\232\204\345\206\254\347\223\234.jpg" "b/translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\350\205\214\345\210\266\345\245\275\347\232\204\345\206\254\347\223\234.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\350\205\214\345\210\266\345\245\275\347\232\204\345\206\254\347\223\234.jpg"
rename to "translation/ch/dishes/meat_dish/\345\206\254\347\223\234\351\205\277\350\202\211/\350\205\214\345\210\266\345\245\275\347\232\204\345\206\254\347\223\234.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\206\267\345\220\203\345\205\224.md" "b/translation/ch/dishes/meat_dish/\345\206\267\345\220\203\345\205\224.md"
new file mode 100644
index 0000000000..5825a0cdd5
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\206\267\345\220\203\345\205\224.md"
@@ -0,0 +1,66 @@
+# 冷吃兔的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 兔肉
+- 盐
+- 味精
+- 蚝油
+- 料酒
+- 蒜
+- 姜
+- 小葱/大葱/洋葱
+- 干辣椒
+- 青花椒
+- 八角
+- 桂皮
+- 香叶
+- 山奈
+- 白蔻
+- 小茴香
+- 白芝麻
+
+## 计算
+
+- 盐量 = 兔肉斤数 * 2 克
+- 味精量 = 兔肉斤数 * 1 克
+- 蚝油量 = 兔肉斤数 * 5 克
+- 料酒量 = 兔肉斤数 * 10 克
+- 油量 = 兔肉斤数 * 0.9 ～ 1 升
+- 蒜量 = 兔肉斤数 * 二分之一头蒜
+- 姜量 = 蒜量
+- 小葱/大葱/洋葱总量 = 兔肉斤数 * 15 克
+- 干辣椒量 = 辣椒段的总体积等于兔肉的总体积
+- 青花椒量 = 3 斤兔肉对应吃饭用的小碗，一整碗花椒
+- 八角量 = 兔肉斤数 * 1 粒
+- 桂皮量 = 兔肉斤数 * 大拇指长短的一块
+- 香叶量 = 兔肉斤数 * 5 片
+- 山奈量 = 兔肉斤数 * 黄豆大小的一块
+- 白蔻量 = 兔肉斤数 * 2 颗
+- 小茴香量 = 兔肉斤数 * 15 克
+- 白芝麻量 = 兔肉斤数 * 25 克
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+1. 蒜、姜扒皮并剁碎备用，八角、桂皮、香叶、山奈、白蔻、小茴香洗净备用。
+2. 干辣椒剪成 2 厘米的小段，洗净备用。
+3. 小葱/大葱/洋葱洗净，洋葱切成小块。
+4. 兔肉剁成 2 厘米的小块，加入盐、料酒、味精调味，腌制 15 分钟。
+5. 锅中倒油，油温 4 成热下小葱/大葱/洋葱，中小火煸炒出香味，待到小葱/大葱/洋葱微焦，将其捞出。
+6. 开大火升高油温，油温 8 成热时下入兔肉，炸制过程转中小火，炸至兔肉微微焦黄时捞出兔肉。
+7. 升高油温，倒入干辣椒、青花椒、八角、桂皮、香叶、山奈、白蔻、小茴香；转小火将辣椒段炸脆。
+8. 重新倒入兔肉，加入蚝油、翻炒几分钟。
+9. 关火，加入蒜、姜、白芝麻，翻炒均匀。
+10. 放置一夜更加入味。
+
+## 附加内容
+
+在操作的第 6 步骤中要注意：油量应该淹没兔肉，若未淹没需要及时补充。
+
+在操作的第 7 步骤中要注意：辣椒极容易炸糊，炸糊会变成黑色，这个过程非常快，所以一定要小火，基本等到没太多水气蒸发时，就可以下兔肉了。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.jpg" "b/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.jpg"
rename to "translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.md" "b/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.md"
new file mode 100644
index 0000000000..63b4ddab75
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235.md"
@@ -0,0 +1,59 @@
+# 凉拌鸡丝的做法
+
+![凉拌鸡丝成品](./凉拌鸡丝.jpg)
+隔离期间的一道快手菜，少油低卡，制作简单，预计制作时间 30 分钟
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡胸肉（常温冷冻均可）
+- 麻油（花椒油）
+- 生抽
+- 香醋
+- 白糖
+- 盐
+- 料酒
+- 姜
+- 凉白开水
+
+## 计算
+
+每份：
+
+- 鸡胸肉 200 克
+- 麻油 5 毫升
+- 生抽 4 毫升
+- 香醋 4 毫升
+- 白糖 3 克
+- 盐 2 克
+- 姜 20 克
+
+## 操作
+
+- 姜切片，备用
+- 锅中倒入 4 升水
+- 加入鸡胸肉、姜片
+- 倒入 20 毫升料酒
+- 开大火不盖盖将水烧开
+- 水开后转中火，用勺子将浮沫捞出
+- 继续煮 **5-7** 分钟，如果是非冷冻肉煮 5 分钟，冷冻肉煮 7 分钟
+- 鸡胸肉大小会影响成熟时间，用筷子插入鸡胸肉，如果能轻松插入，代表鸡肉熟了。如果不熟需延长煮制时间
+
+![凉拌鸡丝焯水](./凉拌鸡丝_焯水.jpg)
+
+- 用凉白开水冲泡鸡胸肉，使鸡胸肉降至室温
+- 顺着鸡胸肉纹理将鸡胸肉撕成细丝
+
+![凉拌鸡丝_细丝](./凉拌鸡丝_撕.jpg)
+
+- 准备一个碗
+- 碗中加入准备好的麻油、生抽、香醋、白糖、盐
+- 搅拌料汁，使糖和盐尽量溶化
+- 将料汁倒入鸡丝中，搅拌均匀
+
+## 附加内容
+
+- 这道菜是隔离期间用现有材料做的，有条件可以加入香菜、小葱等进行调味，喜欢吃辣的可以加入辣椒油
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\346\222\225.jpg" "b/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\346\222\225.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\346\222\225.jpg"
rename to "translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\346\222\225.jpg"
diff --git "a/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\347\204\257\346\260\264.jpg" "b/translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\347\204\257\346\260\264.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\347\204\257\346\260\264.jpg"
rename to "translation/ch/dishes/meat_dish/\345\207\211\346\213\214\351\270\241\344\270\235/\345\207\211\346\213\214\351\270\241\344\270\235_\347\204\257\346\260\264.jpg"
diff --git "a/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\346\260\264.jpeg" "b/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\346\260\264.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\346\260\264.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\346\260\264.jpeg"
diff --git "a/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\347\211\233\350\202\211.jpeg" "b/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\347\211\233\350\202\211.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\347\211\233\350\202\211.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\347\211\233\350\202\211.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\350\217\234.md" "b/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\350\217\234.md"
new file mode 100644
index 0000000000..cf3c41618c
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\345\215\244\350\217\234.md"
@@ -0,0 +1,99 @@
+# 卤菜的做法
+
+卤菜是一道经典的中式卤味料理，富含蛋白质和多种维生素。肉质鲜嫩多汁，香气四溢，入味程度可根据浸泡时间自行调整。这道菜适合作为凉菜、下酒菜或搭配主食食用，卤水还可多次使用，越陈越香。
+本教程以卤牛肉为例，其他肉类同理。
+
+![卤牛肉](./卤牛肉.jpeg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 卤料包（超市即可购买）
+- 黄豆酱
+- 豆瓣酱
+- 蚝油
+- 南腐乳
+- 洋葱
+- 生姜
+- 大蒜
+- 干辣椒
+- 生抽
+- 老抽
+- 盐
+- 白糖（最好是黄冰糖，用于熬糖色）
+- 啤酒
+- 牛腱子（或其他肉类）
+- 高压锅
+- 滤网
+
+## 计算
+
+每次制作前需要确定计划做几份。一份约可供 2-3 人食用。
+
+每份：
+
+- 卤料包 1 包（约 10g）
+- 黄豆酱 15ml
+- 豆瓣酱 15ml
+- 蚝油 15ml
+- 南腐乳 15ml
+- 洋葱 半个（约 100g）
+- 生姜 30g
+- 大蒜 40g
+- 干辣椒 10g
+- 生抽 120ml
+- 老抽 60ml
+- 盐 10-15g
+- 白糖 30g（用于熬糖色）
+- 啤酒 1 罐(330ml)
+- 牛腱子 500g
+- 清水 足量（需要没过所有肉类）
+
+## 操作
+
+建议在此之前查看炒[糖色](./../../condiment/糖色.md)教程
+
+- 牛腱子提前浸泡在冷水中 3 小时以上，去除血水
+
+### 准备卤水
+
+- 准备糖色：锅中加入 30g 白糖，小火加热至糖完全融化并呈现棕褐色，加入 150ml 热水，搅拌均匀备用
+- 将洋葱切块，生姜和大蒜拍碎，干辣椒掰断备用
+- 在锅中加入足量的水，放入卤料包、洋葱、生姜、大蒜、干辣椒，大火烧开
+- 加入黄豆酱、豆瓣酱、蚝油和南腐乳各 15ml，搅拌均匀
+- 倒入准备好的糖色，混合均匀
+- 加入生抽 120ml 和老抽 60ml，搅拌均匀
+- 加入 10-15g 盐调味
+- 倒入 1 罐啤酒(330ml)，再次烧开
+
+### 卤制牛肉
+
+- 牛腱子放入锅中焯水 2-3 分钟，捞出并用热水冲洗干净表面的浮沫
+- 将焯水后的牛腱子放入已烧开的卤水中，确保卤水没过所有肉类
+- 盖上高压锅盖，上汽后继续烹饪 25-30 分钟
+- 烹饪完成后，不要开盖保温，自然冷却并浸泡一晚上（这样会更入味）
+- 将卤好的肉取出放入冰箱冷藏，使其成型
+- 食用前取出切片，可直接食用或凉拌
+
+### 保存卤水
+
+- 卤水重复使用方法：每次卤完肉后，将卤水过滤，去除所有固体内容物，重新烧开杀菌，冷却后可冷藏或冷冻保存。使用时按原配方比例重新添加调味料。（加水量根据卤水使用情况而定）
+- 卤水保存得当可以使用很长时间，且越老越香。
+- **重要提示**：如卤制素菜，必须另取一部分卤水，单独使用，并且卤制完素菜的卤水不可重复使用。
+
+### 凉拌调料
+
+- 将蒜末、葱花、白芝麻、辣椒粉按 1:1:1:1 的比例混合，依个人口味加小米辣，热植物油中加入少量芝麻油或藤椒油，分次泼在调料上，再加入生抽、醋、蚝油各 10ml，5ml 糖，味精/鸡精，最后 15ml 卤汤混合均匀。
+- 凉拌时可搭配拍黄瓜、木耳、油炸花生米、香菜等配菜。
+
+## 附加内容
+
+- 卤水可另取一部分做牛肉面，作为白水面条的汤底，再加上自己喜欢的蔬菜，味道极佳。
+
+![牛肉面](./牛肉面.jpeg)
+
+卤水：
+![卤水](./卤水.jpeg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\215\244\350\217\234/\347\211\233\350\202\211\351\235\242.jpeg" "b/translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\347\211\233\350\202\211\351\235\242.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\215\244\350\217\234/\347\211\233\350\202\211\351\235\242.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\215\244\350\217\234/\347\211\233\350\202\211\351\235\242.jpeg"
diff --git "a/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.jpg" "b/translation/ch/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.jpg"
rename to "translation/ch/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.md" "b/translation/ch/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.md"
new file mode 100644
index 0000000000..04731c8466
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\217\243\346\260\264\351\270\241/\345\217\243\346\260\264\351\270\241.md"
@@ -0,0 +1,64 @@
+# 口水鸡的做法
+
+![口水鸡](./口水鸡.jpg)
+
+口水鸡（凉菜），炎炎夏日里，热菜难以入口，但又嗜肉如命，
+除了口水鸡，实在想不出更好的适合在夏天吃的肉菜了。
+被红油包裹的鸡肉，红艳鲜亮，冰爽 Q 弹，鲜美而不腻。夏日米饭杀手当之无愧!
+（注：口水鸡做法多样，欢迎补充）
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 半只鸡
+- 辣椒粉
+- 花椒
+- 花生
+- 葱姜蒜
+- 花椒
+- 白糖
+- 生抽
+- 醋
+- 味精
+
+## 计算
+
+每份：
+
+- 食用油   20ml
+- 鸡     半只(500g)
+- 辣椒粉   20g
+- 花椒     30 颗(20g)
+- 花生     10 颗(30g)
+- 小葱     2 颗(50g)
+- 姜       1 小块(20g)
+- 蒜       2 个 (10g)
+- 白糖     5g
+- 生抽     5ml
+- 醋       5ml
+- 味精     5g
+- 花椒粉   5g
+- 香菜     5g
+
+## 操作
+
+- 姜切片，1 颗小葱，15 颗花椒备用
+- 鸡肉洗干净，放入锅中，清水没过鸡肉，放入姜片、小葱和花椒，开大火烧开。
+- 大火烧开后，转中小火 20 分钟关火
+- 取出鸡肉，放入冰水中，直至冰凉
+- 取出鸡肉，切块摆盘子中，备用
+- 小火把锅烧热，导入花生，烘烤至表皮爆裂。（注意随时翻动，不要糊了）
+- 一颗葱切成段，蒜拍成末，花椒 15 颗，花生去皮切碎。
+- 锅内导入油烧热后，放入葱段，花椒和一半蒜末，炒香
+- 炒至油温 8 成热，关火，滤出热油
+- 将热油倒入放辣椒粉的碗中，搅拌，并滤出红油
+- 红油中放入剩余蒜末、生抽、醋、盐、味精、糖、香油、花椒粉。拌匀放凉
+- 在鸡肉上撒上花生碎，把红油淋到切好的鸡肉上，撒上香菜。成盘
+
+## 附加内容
+
+- 口水鸡第二种做法待更
+- 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\217\257\344\271\220\351\270\241\347\277\205.md" "b/translation/ch/dishes/meat_dish/\345\217\257\344\271\220\351\270\241\347\277\205.md"
new file mode 100644
index 0000000000..03e6c73392
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\217\257\344\271\220\351\270\241\347\277\205.md"
@@ -0,0 +1,47 @@
+# 可乐鸡翅的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 鸡翅中
+* 可乐
+* 白糖
+* 生抽
+* 盐
+* 生姜
+* 料酒或啤酒
+* 小葱
+
+## 计算
+
+按照 1 盘的份量：
+
+* 鸡翅 10 ～ 12 只
+* 可乐 500ml
+* 白糖 10 克
+* 生抽 15 克
+* 老抽 3 克
+* 盐 2 克
+* 生姜 2 片
+* 料酒 20 毫升
+* 小葱挽成结
+
+## 操作
+
+* 鸡翅入锅，倒入冷水淹没。放生姜 1 片和料酒 10 ～ 20 毫升。大火煮开（ 大约 2 分钟 ）后，撇去浮沫，沥出水分
+  * 这一步针对冰鲜鸡翅，刚买来的鸡翅直接改刀用生抽进行腌制即可。
+* 捞出鸡翅，可用刀将两边各划上两口改刀。生抽约 10 克腌制鸡翅 10 分钟（生抽能完全包裹鸡翅表面入味就行）
+* 锅重新小火起油，先将剩余姜片爆香，然后下入腌好的鸡翅。将鸡翅煎至金黄翻面（直到两面金黄），用炒菜勺子翻动一下鸡翅，与姜片一起翻炒 4～5 下（目的是防止鸡翅和姜片粘黏）。
+* 鸡翅金黄，倒入可乐没过鸡翅，开大火将锅中可乐煮沸，然后撇去漂浮的黑色浮沫（包含血水）。此时加入葱结。
+* 调味：加入食用盐 2 克，白糖 10 克，生抽 3 克调味（可以适当用老抽调底色，3 克）。
+* 等到葱结变黄，和姜片一起捞出，转中火继续慢煮可乐鸡翅。
+* 等到可乐呈现挂丝状态，关小火让汁牢牢挂在鸡翅上。出锅，装盘。
+
+## 附加内容
+
+* 加入生姜爆香的同时能防止鸡翅粘锅。
+* 最后收汁时勿开过大火，防止味道偏苦。
+* 本菜品偏甜。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/1.jpg" "b/translation/ch/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/1.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/1.jpg"
rename to "translation/ch/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/1.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255.md" "b/translation/ch/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255.md"
new file mode 100644
index 0000000000..c66d33a3ae
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255/\345\217\260\345\274\217\345\215\244\350\202\211\351\245\255.md"
@@ -0,0 +1,75 @@
+# 台式卤肉饭的做法
+
+糖和脂肪是人类快乐的源泉，富含这二者的台式卤肉饭每一口都能带来直击灵魂的满足感。
+
+本文提供一种操作简单但风味不减的台式卤肉饭做法，预计制作时间 1.5 小时（0.5 小时操作，1 小时炖煮）。
+
+厨房小白可上手。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 红葱头（火葱）
+- 带皮五花肉 （可用猪绞肉代替）
+- 鸡蛋（可选）
+- 食用油
+- 生抽酱油
+- 米酒（可用料酒代替）
+- 大蒜
+- 香叶
+- 八角
+- 冰糖
+- 白胡椒粉
+- 五香粉（可选）
+- 米饭
+
+## 计算
+
+每次制作前需要确定计划做几份。以下约莫 2~3 人份。
+
+- 红葱头 25 g
+- 带皮五花肉 500g
+- 鸡蛋 4 个（可任意修改鸡蛋个数）
+- 食用油 15 ml
+- 生抽酱油 75 ml
+- 米酒 10 + 25 ml
+- 大蒜 25 g
+- 香叶 2 片
+- 八角 1 颗
+- 冰糖 20 g
+- 白胡椒粉 6 g
+- 五香粉 6 g
+- 米饭 （根据个人食量决定）
+
+## 操作
+
+- 带皮五花肉切成 $0.7cm（长）\times 0.7cm（宽） \times 2.5cm（高）$ 的细长条
+
+![肉条示例](./1.jpg)
+
+- 红葱头、大蒜切末备用
+- 鸡蛋煮熟剥壳，并用刀划破蛋白（便于入味），备用。
+- **大火**热锅，锅内放入 15 ml 食用油，让油滑满锅底即可。
+  - 放油的目的是防止五花肉刚下锅时粘锅。等待 5s 使油温稍微升高。
+- 放入五花肉条，翻炒至肉色稍微变白，沿锅边淋入米酒 10ml 。继续翻炒至五花肉不再出油。
+- 将切好的红葱头加入锅中，翻炒 1 分钟爆出油葱香味。
+- 将切好的红葱头加入锅中，翻炒 30 秒。
+- 把猪肉推到旁边，放入冰糖加热到融化冒泡变成焦糖，再把猪肉一起翻拌，让焦糖均匀附着。
+- 加入生抽炒出香气。
+- 呛入米酒 25 ml ，水加到淹过猪肉，加入白胡椒粉、五香粉、八角、香叶、水煮蛋，沸腾后转小火卤 1 小时。
+  - 注意: 不同酱油的咸淡不一，卤的时候务必试味道，太甜加酱油，太咸加点糖或水调整。
+  - 小火炖煮过程中，每隔 15 分钟 搅拌检查一次，防止粘锅。
+  - 如发现过干，则可加入 100ml 清水继续炖煮。
+- 1 小时后，开大火收汁直到酱汁浓稠，呈现有光泽的琥珀色，即完成。
+- 炖煮结束后，乘一碗米饭，将软烂的卤肉浇在米饭上，并加上卤蛋，开始享用。
+
+## 附加内容
+
+- 对于五花肉切条步骤，定义：五花肉带皮面向上摆在桌上，此时肉皮所在平面为长宽形成的平面，垂直此平面的为高。肉条最终效果是肥瘦相间的细长条。（注意：此处肉条一定要细，即长宽较小。细肉条更易于炖煮软糯）。
+- 五花肉切条小技巧：
+  - 若五花肉是**未冷冻**的，可以放入冰箱**冷冻室 30 分钟** 再取出切条。
+  - 若是**冷冻五花肉**，可以在**常温**下放置 **30 分钟** 后再切条。
+  - 切条时可以较小的力度将刀刃与肉快速摩擦，如此更易于切割并保护五花肉肥瘦相间的结构。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\222\225\345\231\234\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\222\225\345\231\234\350\202\211.md"
new file mode 100644
index 0000000000..2db06f797c
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\222\225\345\231\234\350\202\211.md"
@@ -0,0 +1,59 @@
+
+# 咕噜肉的做法
+
+咕噜肉是非常下饭的菜肴，只需一道就可以吃得津津有味，大人小孩都爱吃。而这次做的是简易版菠萝咕噜肉，利用简单的材料就可以在家做出特有风味的咕噜肉 。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 梅头猪肉
+- 青椒
+- 罐头菠萝片
+- 盐
+- 茄汁
+- 白醋
+- 蒜蓉
+- 生抽
+- 生粉
+- 白砂糖
+
+## 计算
+
+每份：
+
+- 1 汤匙 = 15ml
+- 1 茶匙 = 5ml
+
+- 梅头猪肉 100g
+- 青椒 25g
+- 罐头菠萝片 75g
+- 盐 1/4 茶匙
+- 茄汁 4 汤匙
+- 白醋 2 茶匙
+- 蒜蓉 1 汤匙
+- 生抽 1/2 茶匙
+- 生粉 2 1/2 茶匙
+- 白砂糖 2 汤匙
+- 水 200 毫升
+
+## 操作
+
+- 将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。
+- 用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。
+- 将青椒（25 克）切碎。
+- 将菠萝片（75 克）切件。
+- 在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。
+- 将梅头猪肉粒沾上生粉（6 汤匙）。
+- 加入油（500 毫升）中火加热。
+- 将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。
+- 加入梅头猪肉粒，再大火翻炸 1 分钟。
+- 加入油（1 茶匙）和酱汁，中火加热 3 分钟。
+- 加入青椒和菠萝，大火加热 2 分钟。
+- 将已炸好的梅头猪肉粒与酱汁拌匀即可。
+
+## 附加内容
+
+- 想让肉更有层次可以在生粉中加鸡蛋，炸出来会更香脆
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.jpg" "b/translation/ch/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.jpg"
old mode 100755
new mode 100644
similarity index 100%
rename from "dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.jpg"
rename to "translation/ch/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.md" "b/translation/ch/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.md"
new file mode 100644
index 0000000000..c8aa7a20d4
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\222\226\345\226\261\350\202\245\347\211\233/\345\222\226\345\226\261\350\202\245\347\211\233.md"
@@ -0,0 +1,53 @@
+# 咖喱肥牛的做法
+
+![咖喱肥牛成品](./咖喱肥牛.jpg)
+
+咖喱肥牛美味营养并且下饭，吃多了炒炸菜后再吃个咖喱肥牛相当美滋滋。
+
+适合在家吃或者做成便当带去公司吃（微波炉加热也不会有太大味道~）。
+
+并且所需材料少，容易购买，新手一般 40 分钟即可出锅。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 香叶
+- 纯牛奶（推荐卫岗鲜奶）
+- 洋葱
+- 胡萝卜
+- 土豆
+- 肥牛卷
+- 咖喱块
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 香叶 1 片
+- 纯牛奶 50ml
+- 洋葱 100g
+- 胡萝卜 150g
+- 土豆 200g （挺饱腹的，酌情添加）
+- 肥牛卷 300g （喜欢吃肉就多来点）
+- 咖喱块 2 块 （大约 100g）
+
+## 操作
+
+- 洋葱切成条状、胡萝卜以及土豆切成块状，备用
+- 烧一锅开水，水沸时将肥牛卷下锅，捞出血沫后放在一边沥水，备用
+- 热锅，锅内放入 10ml - 15ml 食用油，**等待 10 秒让油温升高**
+- 放入洋葱，翻炒至洋葱变软变透明
+- 放入土豆以及胡萝卜**翻炒 2 分钟**
+- 加入冷水至淹没所有食材即可
+- 将香叶、咖喱块投入锅中，盖上锅盖，**待水沸腾后将火调小然后等待直至土豆块以及胡萝卜块炖至软烂（可用筷子确认）**
+- 加入肥牛卷以及牛奶，盖上锅盖再小火煮 2-3 分钟即可出锅（用勺子搅拌食材，注意力度，避免肥牛卷破碎）
+
+## 附加内容
+
+- 咖喱块不用捣碎，直接整块投入即可。
+- 操作时，需要注意搅拌食材，避免食材调味料不均匀。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\225\206\350\212\235\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\225\206\350\212\235\350\202\211.md"
new file mode 100644
index 0000000000..81aa28ad79
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\225\206\350\212\235\350\202\211.md"
@@ -0,0 +1,57 @@
+# 商芝肉的做法
+
+此菜色泽红润，质地软嫩，肥而不腻，有浓郁的商芝香味，是陕西省商县特有的风味菜。因商芝属于陕西特产，此菜原料获取难度较大，不易制作。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 带皮猪五花肉（去骨）
+- 商芝（又名紫萁，属蕨类，嫩叶可食）
+- 葱
+- 姜
+- 八角
+- 蜂蜜
+- 醋
+- 料酒
+- 味精
+- 酱油
+- 摊鸡蛋皮
+- 精盐
+- 鸡汤
+- 芝麻油
+- 熟猪油
+
+## 计算
+
+每份：两人量
+
+- 带皮猪五花肉: 500 克
+- 商芝: 50 克
+- 葱: 10 克
+- 姜: 2 克
+- 八角: 3 个
+- 蜂蜜: 15 克
+- 醋: 5 克
+- 料酒: 15 克
+- 味精: 1.5 克
+- 酱油: 10 克
+- 摊鸡蛋皮:一张约 15 克
+- 精盐: 1 克
+- 鸡汤: 200 克
+- 芝麻油: 10 克
+- 熟猪油: 2000 克（消耗约 60 克）
+
+## 操作
+
+- 将肉刮洗干净，入煮锅煮至六成熟（变色为白），捞出趁热用蜂蜜、醋涂抹肉皮。
+- 炒锅内放入熟猪油，用旺火烧至八成熟（约 200 度，油表有大量青烟，油状平静），将肉块皮朝下投入，炸至呈金红色时，捞入凉肉煮锅（之前煮完的煮锅）中泡软，放在案板上，切成三寸(10 cm)长、两分(0.6 cm)厚的片，仍然皮朝下，整齐装入蒸碗内。
+- 将 5 克大葱切成 2.4 cm 长的段，5 克切成 2.4 cm 长的斜形片。姜去皮洗净，1.5 克切成片，5 克切成末，摊的鸡蛋皮切成 2.4 cm 长的等腰三角形片。
+- 商芝入沸水锅中煮软捞出，去除老茎、杂质，淘洗干净，切成 3 cm 长的段，放入碗中,加酱油（5 克）、精盐（1 克）、熟猪油（10 克）拌匀，盖在肉片上，另将鸡汤（100 克）放入一小碗中，加酱油（5 克）、精盐（0.5 克）、料酒（15 克）搅匀，浇入蒸碗，再放入姜片、葱段、八角上笼用旺火蒸约半小时后，转用小火继续蒸约一小时三十分钟，熟烂后取出，拣去姜、葱、八角，倒、过滤原汁，将肉扣入汤盘。
+- 炒锅内，放入鸡汤（100 克），加入原汁，用旺火烧沸，下入姜末、葱片、味精后搅匀，投入摊鸡蛋皮，淋芝麻油，浇入汤盘即成。
+
+## 附加内容
+
+- 商芝属于小地方不特别有名的特产，至少本人在其他地方没有见到过，在制作时可换成其他蕨类蔬菜。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.jpg" "b/translation/ch/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.jpg"
rename to "translation/ch/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.md" "b/translation/ch/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.md"
new file mode 100644
index 0000000000..a86990124f
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\225\244\351\205\222\351\270\255/\345\225\244\351\205\222\351\270\255.md"
@@ -0,0 +1,60 @@
+# 啤酒鸭的做法
+
+![啤酒鸭成品](./啤酒鸭.jpg)
+
+啤酒鸭不仅入口鲜香,还带有一股啤酒清香。肉久吃不腻,汤久涮而不淡。风味独特,具有热而不浮,香而不腻的独特口味让人赞口不绝。一般初学者需要 1 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鸭肉
+- 啤酒
+- 生抽酱油
+- 老抽酱油
+- 姜
+- 蒜
+- 冰糖
+- 干辣椒
+- 料酒
+- 盐
+- 鸡精
+- 丁香
+- 八角
+- 香叶
+- 豆瓣酱
+
+## 计算
+
+每份：
+
+- 鸭肉半只（约 1kg）
+- 啤酒 800ml
+- 生抽酱油 10-15ml
+- 老抽酱油 5-10ml
+- 姜 5 片
+- 蒜头 12 瓣
+- 冰糖 10g
+- 干辣椒 5 个
+- 料酒 30ml
+- 盐 8g
+- 鸡精 5g
+- 丁香 4 颗
+- 八角 3 个
+- 香叶 3 片
+- 豆瓣酱 20g
+
+## 操作
+
+- 把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。
+- 炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。
+- 待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。
+- 加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。
+- 倒入啤酒，没过鸭肉，加入盐、鸡精，然后中火将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。
+- 出锅盛盘，上桌食用。
+
+## 附加内容
+
+- 啤酒的量一定要足够把所有鸭肉没过，啤酒最好选择清香型的。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/1.jpeg" "b/translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\233\236\351\224\205\350\202\211/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/1.jpeg"
diff --git "a/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/2.jpeg" "b/translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\233\236\351\224\205\350\202\211/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/2.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/\345\233\236\351\224\205\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/\345\233\236\351\224\205\350\202\211.md"
new file mode 100644
index 0000000000..1806d7ccd5
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\233\236\351\224\205\350\202\211/\345\233\236\351\224\205\350\202\211.md"
@@ -0,0 +1,84 @@
+# 回锅肉的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 五花肉
+- 小葱
+- 生姜
+- 青红椒
+- 蒜苗
+- 料酒
+- 豆瓣酱
+- 生抽酱油
+- 味精
+
+## 计算
+
+- 五花肉的用量为 0.5 斤/男人 0.3 斤/女人 （正宗回锅肉使用二刀肉[俗称：臀尖]制作，肉质坚实，肥瘦合适）
+- 小葱 2 棵
+- 生姜 10-40g
+- 青红椒（根据受辣程度选择, 0-30g）*注：不建议使用肉厚的菜椒
+- 蒜苗 1 把
+- 料酒 5ml
+- 豆瓣酱 10ml
+- 味精 5g
+- 生抽 5ml
+
+## 操作
+
+### 五花肉一段处理
+
+- 锅烧热，用手将五花肉紧紧压在锅上炙皮
+  - 这一步是为了处理猪皮上的汗腺（或者买肉的时候让师傅烧一下皮，喜欢汗腺的可以无视）
+- 用钢丝球把皮刷干净，至黑色部分碳化部分被完全去除，不刷干净会有苦味
+- 将五花肉放入锅中，放入能淹没五花肉的冷水，放入生姜片、料酒和小葱（取 2 棵小葱打结）
+- 开大火煮，水开后撇去浮沫，继续煮 15 分钟，煮至瘦肉部分可以用筷子轻松刺穿
+
+### 配菜处理
+
+- 青红椒切圈
+- 蒜苗切段
+- 生姜切小薄片
+- 将 5ml 豆瓣酱和 5ml 生抽提前混合
+
+### 五花肉二段处理
+
+- 将煮熟的五花肉捞出放入冷水晾凉
+- 擦干五花肉的水，切成上肥下瘦的 2mm 的薄片（切厚了口感不好，而且很油）
+
+### 开始炒肉
+
+注意，此步骤**操作要迅速，小心糊锅**
+
+1. 锅烧热，放入一层底油滑锅
+2. 放入五花肉煸炒至肥肉透明，肉片微卷（欲称起灯盏窝），二刀肉效果最佳。
+3. 倒入豆瓣生抽混合物，5g 味精翻炒 15 秒
+4. 放入青红椒圈和小姜片，放入另 5ml 豆瓣酱翻炒 30 秒
+5. 放入蒜苗翻炒 60 秒
+6. 出锅
+
+### 简易版本
+
+- 选用冰冻五花肉常量放置 0.5 小时 或者鲜五花肉放冰箱冷藏 1 个小时，切成 2-5 mm 薄片
+- 开中火，辣椒放过锅中干煸 30-45 秒后取出
+- 锅烧热，放入一层底油滑锅，放入姜片煸炒 15 秒
+- 倒入五花肉，间隔 10 S 翻炒一次，待五花肉出现焦黄色（翻炒时间越久五花肉口感越硬）
+- 倒入之前干煸过的辣椒、10ml 豆瓣酱，生抽调味，继续翻炒 60 秒
+- 倒入切成段的蒜苗翻炒 10 秒
+- 出锅
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+- 不喜欢蒜苗可以换成洋葱或者其他蔬菜，但是要注意蔬菜的易熟程度将蔬菜提前炒至，不然会出现蔬菜半生不熟的情况
+- 如果回锅肉比较大块可以切成 5 厘米见方的块，五花肉煮至筷子稍微用力即可插入猪皮即可
+- 回锅肉过冷水晾凉后肉质会更紧致
+- 回锅肉擦干水是为了避免炒至的时候爆油溅伤
+- 回锅肉切记不要切厚了，不然很腻
+- 如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250.md" "b/translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250.md"
new file mode 100644
index 0000000000..ea390cd213
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250.md"
@@ -0,0 +1,55 @@
+# 土豆炖排骨的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 肋排
+- 土豆
+- 姜
+- 小葱
+- 料酒
+- 白糖
+- 干辣椒
+- 八角
+- 花椒
+- 桂皮
+- 生抽
+- 老抽
+- 蚝油
+- 黄豆酱
+
+## 计算
+
+- 肋排 = 750g
+- 土豆 = 300g
+- 姜 = 30g
+- 小葱 = 25g
+- 料酒 = 25g
+- 白糖 = 10g
+- 干辣椒 = 5g
+- 八角 = 5g
+- 花椒 = 5g
+- 桂皮 = 5g
+- 生抽 = 10g
+- 老抽 = 5g
+- 蚝油 = 5g
+- 黄豆酱 = 5g
+
+## 操作
+
+- 土豆两个滚刀切片，姜片切片
+- 排骨 750g 冷水下锅，加入姜片、葱段、料酒焯水 2 分钟，焯干水后捞出清洗干净（一定要用热水，不能用冷水）
+- 热锅凉油，将白糖倒入锅中，翻炒至融化为焦糖色
+- 加入排骨煎至两面金黄，让排骨裹满焦糖
+- 加入干辣椒、八角、花椒、桂皮、姜片（建议买超市的香料包）、10ml 生抽、5ml 老抽、5ml 料酒、5ml 蚝油、5ml 黄豆酱
+- 大火翻炒均匀后加入 700ml 开水，大火烧开后转小火焖煮 1 小时
+- 最后加入土豆煮 10 分钟就可以出锅啦（喜欢吃青红椒的也可以按自己喜好加入）
+- ![成果展示](./排骨1.jpg)
+- ![成果展示](./排骨2.jpg)
+
+## 附加内容
+
+这道菜难度系数简单，对新手友好，超级下饭
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2501.jpg" "b/translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2501.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2501.jpg"
rename to "translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2501.jpg"
diff --git "a/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2502.jpg" "b/translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2502.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2502.jpg"
rename to "translation/ch/dishes/meat_dish/\345\234\237\350\261\206\347\202\226\346\216\222\351\252\250/\346\216\222\351\252\2502.jpg"
diff --git "a/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/onepot.png" "b/translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/onepot.png"
similarity index 100%
rename from "dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/onepot.png"
rename to "translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/onepot.png"
diff --git "a/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/oven.jpg" "b/translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/oven.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/oven.jpg"
rename to "translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/oven.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211.md" "b/translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211.md"
new file mode 100644
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+++ "b/translation/ch/dishes/meat_dish/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211/\345\245\266\351\205\252\345\237\271\346\240\271\351\200\232\345\277\203\347\262\211.md"
@@ -0,0 +1,60 @@
+# 奶酪培根通心粉的做法
+
+![烘烤成品](./oven.jpg)
+![非烘烤成品](./onepot.png)
+
+这是一道美味的奶酪培根通心粉(Mac and Cheese)，适合四人享用。它结合了浓郁的奶酪和香脆的培根，简单易做，是一道受欢迎的美式家常菜。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 通心粉
+- 奶酪
+- 肉类
+- 洋葱
+- 黄油
+- 面粉
+- 牛奶
+- 大蒜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+- 通心粉 100-125g
+- 奶酪 40-55g，若要烘烤额外准备 25g， 条状
+- 培根或其他肉类 100-125g
+- 洋葱 25g-40g 切成碎
+- 黄油 15g
+- 面粉 10g
+- 牛奶 125ml
+- 大蒜半瓣，切碎
+
+## 操作
+
+- 奶酪要磨成碎末
+- 洋葱切成条状
+- 通心粉用微咸的水煮 6 分钟
+- **中火**
+- 锅中放入黄油，等待融化
+- 加入洋葱
+- 洋葱软化后加入大蒜
+- 大蒜香味出来后，加入肉类，等待 5 秒
+- **小火**
+- 分四次加入牛奶，每次搅拌 5 秒后再加下一次
+- 加入面粉并充分搅拌
+- 加入奶酪并搅拌均匀
+- 将通心粉和奶酪搅拌
+- 如果不打算烘烤，可以直接吃了
+- **烘烤：**
+- 预热烤箱至 180°C
+- 将额外的 50g 芝士铺在通心粉之上
+- 等待烤箱预热至 180°C 后，将通心粉放入
+- 烤至表面金黄,约 24 分钟
+
+## 附加内容
+
+本料理及其不健康，有大约 1300 大卡，80g 脂肪，不建议常吃。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.jpg" "b/translation/ch/dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.jpg"
rename to "translation/ch/dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.md" "b/translation/ch/dishes/meat_dish/\345\247\234\347\202\222\351\270\241/\345\247\234\347\202\222\351\270\241.md"
new file mode 100644
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@@ -0,0 +1,48 @@
+# 姜炒鸡的做法
+
+![姜炒鸡](./姜炒鸡.jpg)
+
+姜炒鸡是一道湖南口味菜，下饭五颗星，食材平平无奇又十分容易烹制，一学就会。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡
+- 生姜
+- 啤酒
+- 生抽
+- 老抽
+- 盐
+- 小米椒
+- 美人辣
+- 泡椒
+- 大蒜
+
+## 计算
+
+- 鸡 = 半只（土鸡最好，预计 650g）
+- 食用油 = 50ml（茶油最好，没有就用菜籽油）
+- 生姜 = 半斤 (250g)
+- 啤酒 = 半瓶 250ml
+- 生抽 = 20ml
+- 老抽 = 10ml
+- 盐 = 3g
+- 小米椒 = 0-5 个 (0-50g)（根据辣口味调整）
+- 美人辣 = 0-5 个 (0-50g)（没有可以用小米椒代替）
+- 泡椒 = 5 个 (50g)
+- 大蒜 = 3 头 (50g)
+
+## 操作
+
+- 鸡尽量剁成 1cm 的小块，洗净后滤干，再放生抽腌和料酒腌制 30 分钟
+- 大先热锅到微微冒烟，放入食用油，等 5 秒
+- 下入姜片后转中火炒 30 秒，
+- 下入鸡块翻炒 3 分钟，炒干水分，炒出鸡油
+- 放入各种剁碎的辣椒和大蒜子，加盐和老抽继续翻炒 30 秒
+- 倒入啤酒，中小火焖 2 分钟
+- 大火收汁盛盘
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\247\234\350\221\261\346\215\236\351\270\241/\345\247\234\350\221\261\346\215\236\351\270\241.md" "b/translation/ch/dishes/meat_dish/\345\247\234\350\221\261\346\215\236\351\270\241/\345\247\234\350\221\261\346\215\236\351\270\241.md"
new file mode 100644
index 0000000000..a48f7ec644
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\247\234\350\221\261\346\215\236\351\270\241/\345\247\234\350\221\261\346\215\236\351\270\241.md"
@@ -0,0 +1,45 @@
+# 姜葱捞鸡的做法
+
+嫩滑爆汁，白饭杀手，简单易做，
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡腿肉
+- 盐焗鸡粉
+- 葱，姜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 鸡腿 4 个， 约 400g
+- 盐焗鸡粉 5g
+- 姜 50g
+- 葱 1 根
+- 盐 5g
+- 糖 5g
+- 油 35ml
+
+## 操作
+
+- 四个鸡腿清洗干净，放入碗中
+- 碗中加入盐焗鸡粉和 5ml 油，搅拌均匀
+- 让鸡腿静置腌制 15 分钟， 同时准备蒸锅并把水煮开
+- 鸡腿腌制完成后， 放入水开后的蒸锅中，蒸制 20 分钟
+- 将姜根据个人口味切成 1）姜蓉或 2）姜丝或 3）姜粒
+- 将葱切成 0.5cm 小段
+- 将葱姜放入蘸料碗，并加入盐和糖
+- 将剩余的油倒入另一个锅中加热至六至七层热
+- 将热油淋入葱姜碗中
+- 鸡腿蒸好后将其撕碎成鸡丝，不需要特别细，大概 1cm 粗就可以
+- 姜葱姜油淋在鸡丝上，搅拌均匀即可
+
+## 附加内容
+
+- 参考: [白饭杀手来啦 #姜葱捞鸡-哔哩哔哩](https://b23.tv/2trBdqJ)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\255\234\347\204\266\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\255\234\347\204\266\347\211\233\350\202\211.md"
new file mode 100644
index 0000000000..dc1bf2ea92
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\255\234\347\204\266\347\211\233\350\202\211.md"
@@ -0,0 +1,45 @@
+# 孜然牛肉的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 牛柳或牛肩肉
+* 青椒
+* 孜然（颗粒>粉）
+* 小米椒
+* 生抽酱油
+* 淀粉
+* 油
+* 盐
+* 葱
+* 捣药罐（可选）
+
+## 计算
+
+* 牛肉用量为 250 g/人
+* 青椒用量为 2 颗/人, 每颗 100g
+* 孜然用量为 20 g/人
+* 小米椒用量为 3 颗/人, 每颗 5g
+* 生抽酱油用量为 20 ml/人
+* 淀粉用量为 10g/人
+* 油用量为 15ml/人
+* 盐量用量为 3 g/人
+* 葱用量为 1 根/人, 每颗 20g
+
+使用上述条件，计算出计划使用的原材料比例，依口味调整。
+
+## 操作
+
+* 首先将小米椒切碎，和孜然粒一起放入捣药罐捣碎成颗粒，这样更入味。如果时间紧张可跳过捣碎步骤
+* 青椒切头去籽（喜欢辣的可不去），切成丝。葱切段。
+* 牛肉提前解冻，过一边水洗干净，晾干或用厨用纸吸干，将牛肉顺着纹理切成片
+* 然后进行腌肉，加入生抽，淀粉，油，均匀搅拌，静止 30 分钟。腌肉方法也可参考[学习腌](../../tips/learn/学习腌.md)
+* 热锅下油，放入葱，爆出香味后放入腌好的牛肉煸炒
+* 牛肉变色后均匀放入孜然辣椒颗粒并炒熟
+* 然后下入青椒丝，断生后放盐
+* 大🔥炒 1 分钟后关火再翻炒 30 秒保证受热均匀即可出锅
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.jpg" "b/translation/ch/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.jpg"
rename to "translation/ch/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.md" "b/translation/ch/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.md"
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+++ "b/translation/ch/dishes/meat_dish/\345\256\253\344\277\235\351\270\241\344\270\201/\345\256\253\344\277\235\351\270\241\344\270\201.md"
@@ -0,0 +1,97 @@
+# 宫保鸡丁的做法
+
+老派川菜的简单做法分享
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 手枪腿（或者鸡胸脯肉）
+- 大葱
+- 干辣椒（或者二荆条）
+- 熟花生
+- 生抽酱油
+- 香醋
+- 白糖
+- 料酒
+- 盐
+- 鸡精
+- 淀粉
+- 植物油
+- 芝麻油
+
+### 可选原料
+
+- 油泼辣子
+- 莴笋
+- 生花生
+- 豆瓣酱
+
+## 计算
+
+注意，这道菜默认一人版本，两人也够吃，理论上多人只需简单加倍即可。
+
+- 必须配料
+  - 手枪腿（或者鸡胸脯肉） = 1 支（约 350g）
+  - 大葱 = 1 根（约 180g）
+  - 熟花生 = 150g
+  - 姜片 = 10g
+  - 干辣椒（或者二荆条） = 10g（若选择二荆条，则需要大约 4 支）
+  - 生抽酱油 = 10g
+  - 白糖 = 2g
+  - 盐 = 2g
+  - 植物油 = 20g
+  - 淀粉 = 15g
+  - 料酒 = 15g
+- 进阶配料
+  - 老抽酱油 = 5g
+  - 花椒 = 5g
+  - 香醋 = 5g
+  - 鸡精 = 2g
+  - 芝麻油 = 10g
+  - 淀粉（用以勾芡） = 10g
+  - 豆瓣酱 = 10g
+- 可选配料
+  - 莴笋 = 约 250g
+  - 油泼辣子 = 5g
+
+使用上述条件，计算出计划使用的原材料比例，依口味调整。
+
+## 操作
+
+### 简易版本
+
+- 手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）
+- 取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用；取花生放入微波炉高火 5 分钟焙干备用
+- 鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时
+- 干辣椒切段；起锅，大火烧热转小火；放入干辣椒焙干至微微发糊，捞起备用；花椒焙干至有香味，捞起备用
+- 转大火，倒入 20g 植物油，7 成热（竹筷子起泡）下入鸡丁，煎至上面开始发白，用锅铲翻面，煎 30s 后翻炒均匀
+- 下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；盖上锅盖，转中小火焖 2 分钟；
+- 转大火，下入熟花生，干辣椒和花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；
+- 淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度
+- 关火，淋入芝麻油 10g，即可出锅
+
+### 稍加复杂但是更加令人垂涎欲滴的版本
+
+相较于简单版本，这里更加推荐使用二荆条与生花生。并且加入了莴笋陪衬花生的香脆与鸡肉的松软
+
+- 莴笋去皮切至 1cm 见方的小块，备用；
+- 二荆条切成 1cm 长段；
+- 手枪腿用剪刀去骨，鸡肉面用刀背拍打一遍，切条后切至 1.5cm 见方肉丁；泡于清水 10 分钟，捞出控干备用（若是鸡胸脯肉，则可以直接进行切丁以及之后的动作）；
+- 取大葱葱绿与姜片 5g 于碗中，倒入 50g 开水备用；葱白切 1.5cm 圆粒备用
+- 鸡丁中加入盐 2g，老抽酱油 5g，料酒 15g，淀粉 15g 搅拌均匀，至微微发干；缓慢加入部分葱姜水，搅拌鸡丁至粘手；保鲜膜密封，放入冰箱腌制 1 小时
+- 转中火，倒入 20g 植物油，放入生花生翻炒至其表面微微焦糊，捞起花生但是油留在锅内；
+- 继续加热，7 成热（竹筷子起泡）下入鸡丁，放入豆瓣酱，翻炒大概 1 分钟；
+- 加入备好的莴笋丁，继续翻炒 1 分钟；
+- 下入葱粒翻炒，加入余下葱姜水不够 100g 再加一点清水（务必是热水）；加入二荆条段；盖上锅盖，转中小火焖 2 分钟；
+- 转大火，下入先前捞起来备用的花生，花椒；加入鸡精 2g，香醋 5g，白糖 2g，翻炒均匀；
+- 淀粉 10g 加 50g 清水调成水淀粉，加入锅中，翻炒均匀，收汁到自己想要的浓度
+- 关火，淋入芝麻油 10g 与油泼辣子 5g 再翻炒 10s，即可出锅
+
+![宫保鸡丁](./宫保鸡丁.jpg)
+
+## 附加内容
+
+辣椒依据个人口味酌量添加，怕辣可去籽；
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..49994bd2f6
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\350\202\211.md"
@@ -0,0 +1,50 @@
+# 小炒肉的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 五花肉
+- 朝天椒
+- 小米椒
+- 豆豉
+- 豆瓣酱
+- 老抽
+- 淀粉
+- 盐
+- 葱
+- 蒜
+
+## 计算
+
+每份：
+
+- 五花肉 500g
+- 朝天椒 4 条
+- 小米椒 4 颗
+- 豆豉 10g，根据个人口味加减 ±5g
+- 豆瓣酱 10g，根据个人口味加减 ±5g
+- 老抽 10ml
+- 淀粉 10g
+- 盐 1-2g
+- 葱 0.5-1 根
+- 蒜 2 瓣
+- 食用油 15ml
+
+## 操作
+
+- 五花肉切片
+- 把肉放入器皿内，加入淀粉、老抽、盐搅拌腌制半小时
+- 葱切段
+- 小米椒、朝天椒斜刀切好
+- 热锅、倒油
+- 油热后加入五花肉煸炒。炒至变色后盛出来
+- 向锅中加蒜，煸出香味，加入豆豉，翻炒均匀
+- 加入豆瓣酱翻炒均匀
+- 加入炒好的五花肉继续的翻炒均匀
+- 加入小米椒、朝天椒、葱段翻炒 40 秒
+- 出锅。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\345\260\217\347\202\222\351\270\241\350\202\235.md" "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\345\260\217\347\202\222\351\270\241\350\202\235.md"
new file mode 100644
index 0000000000..456d638239
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\345\260\217\347\202\222\351\270\241\350\202\235.md"
@@ -0,0 +1,73 @@
+# 小炒鸡肝的做法
+
+![小炒鸡肝](./成品.jpg)
+
+一道稍微麻烦的菜。
+
+适合喜欢吃肝的人，也可以用其他的动物的肝，但是鸡肝会更好吃。
+
+需要初学者具有一定的焯水技巧。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 生鸡肝
+- 蒜苗（蒜苗指的是：大蒜幼苗发育到一定时期的青苗。有些地方叫做青蒜，特别说明一下。）
+- 大葱、姜、料酒
+- 食用盐、鸡精（味精）、五香粉（十三香）、胡椒粉
+- 烧烤料或孜然粉（可选）
+- 芝麻（可选）
+- 食用油
+
+## 计算
+
+每次制作前需要确定计划做几份。
+一份正好够 2 个人吃。
+
+每份：
+
+- 生鸡肝 5 个（约 800g）
+- 蒜苗（约 200g，喜欢吃的可以多放）
+- 大葱 150g（分成两份，一份切段 100g，一份切片 50g）
+- 姜 120g（分成两份，一份切片 70g，一份切丁 50g）
+- 料酒 30ml
+- 食用盐 5g
+- 鸡精 5g（也可以是味精）
+- 五香粉 5g（十三香）
+- 胡椒粉 5g
+- 烧烤料或孜然粉 10g（可选）
+- 芝麻 5g （可选）
+- 食用油 30ml
+
+## 操作
+
+- 鸡肝清洗，备用
+- 蒜苗清洗，切段，备用
+- 大葱清洗，取 100g 切段，取 50g 切片，备用
+- 姜清晰，取 70g 切片， 取 50g 切丁，备用
+- 第一步：焯水
+  - 清洗后的鸡肝放入锅内，加入凉水淹没鸡肝，并放入 100g 切段的大葱、70g 切片的姜和 30ml 料酒
+  - 开大火，待水沸腾调至中火并撇去浮沫后**等待5-10分钟**
+  - 关火，捞出过凉水并清洗干净
+  - 清洗干净后切片，备用
+- 第二步：炒制
+  - 开中火。锅内加入 30ml 食用油，等待 10 秒使油升温
+  - 加入 50g 切片的大葱和 50g 切丁的姜，翻炒爆香
+  - 爆香后加入切片的鸡肝，翻炒至微微发黄
+  - 加入蒜苗，翻炒 30 秒，断生后调至为小火
+  - 加入调味料
+    - 食用盐 5g
+    - 鸡精（味精） 5g
+    - 五香粉（十三香） 5g
+    - 胡椒粉 5g
+    - 烧烤料或 10g （可选）
+  - 调至为大火，快速翻炒 30 秒防止糊锅，关火
+  - 盛出盘内，可以撒入 5g 芝麻作为装饰，如果不喜欢或者没有则可以不用添加。
+
+## 附加内容
+
+- 焯水时，需要注意观察沸腾的水位线，不要让水溢出避免发生危险。
+- 焯完水的鸡肝建议用凉水冲洗，更推荐冰水，可以让口感更好。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\270\241\350\202\235/\346\210\220\345\223\201.jpg"
diff --git "a/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.md"
new file mode 100644
index 0000000000..5d7b186977
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211/\345\260\217\347\202\222\351\273\204\347\211\233\350\202\211.md"
@@ -0,0 +1,45 @@
+# 小炒黄牛肉的做法
+
+![小炒黄牛肉成品](./小炒黄牛肉.jpg)
+
+小炒黄牛肉是一道简单易做的湘菜。口味十分劲爆爽口。一般初学者只需要 1 小时即可完成
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 牛里脊
+- 芹菜
+- 小米椒
+- 野山椒
+- 香菜
+
+## 计算
+
+每份：
+
+- 牛里脊 400g
+- 芹菜 200g
+- 小米椒 30g
+- 野山椒 30g
+- 香菜 30g
+- 食用油 15ml
+- 酱油 6ml
+
+## 操作
+
+- 牛里脊切成不超过 3cm 宽，3mm 厚的薄片，倒入 6ml 酱油，用手抓匀备用
+- 芹菜切成不超过 5cm 的小段，备用
+- 小米椒切成丝状，备用
+- 野山椒切成颗粒，备用
+- 香菜切成成不超过 3cm 的小段，备用
+- 热锅，锅内放入 15ml 食用油，大火等待 30 秒让油温升高
+- 放入小米椒和野山椒爆香
+- 放入牛里脊和芹菜，然后**大火翻炒 1 分钟**
+- 关火，撒上香菜，盛盘
+
+## 附加内容
+
+- 操作时，全程需要开大火
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\260\217\347\261\263\350\276\243\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\260\217\347\261\263\350\276\243\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..4d53aa533f
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\217\347\261\263\350\276\243\347\202\222\350\202\211.md"
@@ -0,0 +1,47 @@
+# 小米辣炒肉的做法
+
+⚠️注意：不建议清淡饮食的尝试。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 小米辣
+* 花生油
+* 五花肉/瘦肉
+* 盐
+* 生抽
+* 蚝油
+* 大蒜
+* 姜
+* 豆瓣酱
+* 鸡精
+* 白糖
+
+## 计算
+
+每份：
+
+- 小米椒 20 个，根据个人口味加减
+- 花生油 20ml
+- 五花肉/瘦肉 200g
+- 盐 1-2g
+- 生抽 10ml
+- 蚝油 10ml
+- 姜蒜 50g
+- 豆瓣酱 10g，根据个人口味加减
+- 鸡精 10g
+- 白糖 5g
+
+## 操作
+
+* 将小米辣洗净，斜刀切大一点
+* 肉的话，想切丝切丝，想切片切片，倒入调料（生抽、蚝油、盐）腌制 5 分钟
+* 热锅倒油，先把肉炒好盛起
+* 姜蒜爆香，倒入豆瓣酱翻炒，到入切好的小米辣，再倒入瘦肉，翻炒一下，放点生抽、鸡精、盐、糖翻炒
+
+## 附加内容
+
+**调料可以根据自己的喜好放，也可以加老抽，老抽更香！**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\260\217\351\205\245\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\260\217\351\205\245\350\202\211.md"
new file mode 100644
index 0000000000..a703a6eead
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\217\351\205\245\350\202\211.md"
@@ -0,0 +1,94 @@
+# 小酥肉的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 去皮猪肉（根据喜好选择肥瘦）
+- 植物油
+- 老姜
+- 小葱
+- 料酒
+- 盐
+- 十三香
+- 胡椒粉
+- 味精
+- 鸡精
+- 花椒碎
+- 花椒粒
+- 生抽
+- 鸡蛋
+- 面粉
+- 红薯淀粉
+
+## 计算
+
+### 主料
+
+- 猪肉 500 克
+
+### 辅料
+
+- 鸡蛋 2 个
+- 面粉 30 克
+- 红薯淀粉 120 克
+
+### 葱姜水
+
+- 老姜 20 克
+- 小葱 15 克
+- 料酒 15 克
+- 清水 80 克
+
+### 腌制调料
+
+- 盐 4 克
+- 十三香 2 克
+- 胡椒粉 3 克
+- 味精 5 克
+- 鸡精 5 克
+- 花椒碎 3 克
+- 花椒粒 3 克
+- 生抽 8 克
+
+## 操作
+
+### 葱姜水制作
+
+- 老姜切丝,小葱不用切。
+- 根据计算公式倒入料酒、清水。
+- 用手捏揉 5 分钟，使姜葱的味道充分溶解在水中。
+
+### 猪肉处理
+
+- 将猪肉去皮洗净
+- 切成长度 8~10 厘米，厚度 1.5 厘米的肉条。
+- 根据上面的计算公式加入盐，十三香、胡椒粉、味精、鸡精、花椒碎、花椒粒、生抽。
+- 倒入前面制作好的葱姜水
+- 抓匀并且充分揉制 10 分钟，直至肉吸收所有水分并且变得粘手。
+- 封上保鲜膜放冷藏室静置 30 分钟。
+
+### 猪肉裹粉
+
+- 将面粉、红薯粉倒入腌制好的肉中，加入鸡蛋清。
+- 充分揉制 15 分钟。
+
+### 初炸定形状
+
+- 锅中倒入植物油，根据锅大小控制油量，油面高度 3 厘米以上。
+- 大火将温加热至 150° 后，转小火保持温度。
+- 将裹好粉的肉条用筷子夹入油锅中，捋成自己喜欢的形状，炸 3~5 分钟定型。目测颜色微黄，用锅铲翻动感受倒略微有些硬了就可以。具体时间受肉块大小、油温、裹粉程度影响。
+- 捞出沥油。
+
+tips: 如果对时间没把握可以稍微多炸一下，否则肉会带一点生味。 没有经验可以一条一条的下锅，防止粘连。
+
+### 复炸出成品
+
+- 将油温升至 180° 放入初炸好的肉条，炸至金黄色即可捞出。
+
+## 附加内容
+
+- 裹粉一定要把红薯粉揉散，不要有干的颗粒裹在里面，否则会炸！！！
+- 如果肉太多吃不完，可以只炸一遍然后放冰箱。后面再吃的时候拿出来复炸，口感基本没影响。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.jpg" "b/translation/ch/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.jpg"
rename to "translation/ch/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.md" "b/translation/ch/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.md"
new file mode 100644
index 0000000000..815fa44086
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\226\345\217\253\347\211\233\350\233\231/\345\260\226\345\217\253\347\211\233\350\233\231.md"
@@ -0,0 +1,68 @@
+# 尖叫牛蛙的做法
+
+![示例菜成品](./尖叫牛蛙.jpg)
+
+尖叫牛蛙是一道容易完成的菜。一般初学者只需要 1-2 小时即可完成。该菜品味道鲜美之外，还具有开胃功效，非常适宜食欲不佳的时候做，老少皆宜。（能吃辣最好）
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 牛蛙肉
+- 泡姜
+- 泡椒
+- 野山椒（也可以用干红辣椒替代）
+- 青红辣椒
+- 大蒜
+- 豆瓣酱（推荐郫县豆瓣）
+- 盐巴
+- 胡椒粉
+- 生粉（干淀粉也可）
+- 啤酒（推荐雪花）
+- 料酒
+- 藤椒油（可选）
+- 猪油（可选）
+- 葱花
+
+## 计算
+
+1 份
+
+每份：
+
+- 牛蛙肉块 800g （买 3 斤活蛙，建议挑小个头的，肉质鲜嫩）
+- 泡姜 20-30 克 （看个人口味，喜欢重口一点可以多放）
+- 泡椒 5-10 克 （看个人吃辣的承受能力，不能吃辣的建议减半为 2.5 克，微微辣）
+- 野山椒 10 克
+- 青红辣椒 20 克
+- 大蒜 30-50 克 （可以根据口味偏好调整，最好不低于 30 克）
+- 豆瓣酱 20-30 克 （重口选 30，想吃清淡点 20 克。PS 这菜不可能太清淡，哈哈）
+- 盐巴 15 克
+- 胡椒粉 10 克
+- 啤酒 400-500ml
+- 料酒 10ml
+- 藤椒油 5-10ml
+- 生粉 30 克 （干淀粉可以平替）
+- 猪油 20ml（没有猪油也可，用食用油替代）
+- 食用油 200ml
+- 葱花 5 克
+
+## 操作
+
+- 牛蛙肉洗净后控干水分，加入 10 克以上的盐巴和 50ml 以上的啤酒，用手抓 5 分钟，去除牛蛙肉的腥味
+- 然后对着清水冲洗，直至不再流出血水和杂质，控干水分，放到合适的器皿中，准备腌制
+- 加入 5 克盐，30 克生粉，10ml 料酒，5 克胡椒粉，用手抓均匀，腌制 5-10 分钟
+- 将泡姜 泡椒 野山椒 切丝或者片（根据自己刀工选择），青红辣椒切成圈圈 大蒜拨开即可
+- 起锅烧热，加入 200ml 食用油（锅底比较平的可以再加 100ml）,烧至 6 成油温（有小气泡出现），将腌制好的牛蛙倒入，快速过油炸制，10 秒钟后捞出（不能超时太多，否则会导致蛙肉老柴）
+- 捞出蛙肉后，控油，并将锅中的热油倒出到碗中，保留 30ml,加入 20ml 猪油（如果没有，则在锅中保留总共 50ml 食用油）
+- 待油温 6 成热，加入泡姜、泡椒、野山椒、大蒜，超出香味，加入豆瓣酱 20 克，中火翻炒至出红油（时间控制在 30 秒），倒入 400ml 啤酒，
+- 然后倒入炸过的牛蛙肉，用勺子推着翻，不要用力搅拌，加入 5 克胡椒粉，加入 5ml 藤椒油，中火慢焖 3 分钟
+- 加大火力，大火收汁半分钟，加入青红辣椒圈，再煮 10 秒准备起锅
+- 盛到盆里，撒上葱花，可以开动了！
+
+## 附加内容
+
+- 控干水分的时候可以选择漏勺按压
+- 生粉抓揉的时候要均匀覆盖蛙肉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\260\226\346\244\222\347\202\222\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\260\226\346\244\222\347\202\222\347\211\233\350\202\211.md"
new file mode 100644
index 0000000000..87ac08baf9
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\260\226\346\244\222\347\202\222\347\211\233\350\202\211.md"
@@ -0,0 +1,54 @@
+# 尖椒炒牛肉的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 牛肉
+* 葱、姜、蒜
+* 尖椒
+* 酱油
+* 盐
+* 糖
+
+## 计算
+
+* 牛肉用量为 250 g/人
+* 葱的用量为 0.5 根/人
+* 姜的用量为 1 个/人
+* 盐的用量为 3 g/人
+* 糖的用量为 1.5 g/人
+* 酱油的用量为 9 ml/人
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 配菜处理
+
+* 蒜剁成蒜泥
+* 葱切段
+* 姜切成姜片
+* 尖椒切成段
+
+### 牛肉的预处理
+
+* 牛肉放入碗中
+* 加姜、盐、酱油、糖进行腌制 30-40 分钟
+* 腌制完姜可以去掉
+
+### 炒熟
+
+* 冷油下锅，待油变热至偶有气泡
+* 加入蒜泥
+* 蒜泥变金黄后加入尖椒
+* 待尖椒表皮微皱，加入腌制好的牛肉翻炒
+* 翻炒变熟之前加入葱，继续翻炒
+* 翻炒至牛肉变熟，关火出锅
+
+## 附加内容
+
+* 腌制可以加入小苏打使牛肉变嫩，牛肉苏打比例为 500g：3g。
+* 腌制的时候姜片可用料酒代替，料酒的用量为 3 g/人
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\261\261\350\245\277\350\277\207\346\262\271\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\261\261\350\245\277\350\277\207\346\262\271\350\202\211.md"
new file mode 100644
index 0000000000..c48b9c3848
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\261\261\350\245\277\350\277\207\346\262\271\350\202\211.md"
@@ -0,0 +1,55 @@
+# 山西过油肉的做法
+
+过油肉是山西传统名菜，有很多年历史，基本家家都会做。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 猪里脊
+- 蒜苔
+- 盐
+- 酱油
+- 葱姜蒜
+- 鸡蛋
+- 淀粉
+- 食用油
+- 木耳
+- 葱头
+- 料酒
+- 陈醋
+- 花椒粉
+- 鸡精
+
+## 计算
+
+本人饭量较大，这是本人一人量
+
+- 猪里脊 150 g
+- 蒜苔 6 根
+- 食用油 300ml
+- 葱姜蒜 50g
+- 生抽 20ml
+- 食盐 10g
+- 鸡蛋 1 个
+- 淀粉 10g
+- 木耳 20g
+- 葱头 100g
+- 其他调料 20g
+
+## 操作
+
+- 木耳提前泡发好，如果着急可以用热水泡发。
+- 猪里脊切片放入碗中，加 20ml 生抽、料酒、花椒粉，打入一个鸡蛋，拿自己的小手搅拌均匀，加入淀粉（建议红薯淀粉）拌匀，倒入 300ml 食用油封浆，腌制 15 分钟。
+- 蒜苔切段大约 3cm，葱头切菱形块备用。
+- 起锅烧油油要多一点，油温五成热，下入腌制好的肉片，将肉片打散，捞出控油备用。
+- 将锅中多余油倒出，留 10ml 油炒菜，油温七成热
+- 下入葱姜蒜爆香，先下蒜苔炒至断生，再下入木耳葱头，加入生抽，花椒粉，翻炒几下将之前炸好的肉片下入翻炒
+- 加 10g 的盐，起锅前加 10ml 的醋和鸡精，起锅装盘。
+
+## 附加内容
+
+- 炸肉片时，表面微焦即可，注意控制火候。
+- 起锅前也可以打个薄薄的水淀粉，口感更佳。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\200\222\345\205\245\347\225\252\350\214\204\350\223\211.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\200\222\345\205\245\347\225\252\350\214\204\350\223\211.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\200\222\345\205\245\347\225\252\350\214\204\350\223\211.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\200\222\345\205\245\347\225\252\350\214\204\350\223\211.png"
diff --git "a/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.md" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.md"
new file mode 100644
index 0000000000..a6c2e2620d
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.md"
@@ -0,0 +1,61 @@
+# 巴基斯坦牛肉咖喱的做法
+
+![巴基斯坦牛肉咖喱成品](./巴基斯坦牛肉咖喱.png)
+
+Achar gosht（巴基斯坦牛肉咖喱）是一道来自巴基斯坦的特色咖喱菜品。这道菜融合了咖喱的香浓和牛肉的软糯口感，风味独特，偏辣口。它富含优质蛋白质和多种维生素，营养价值丰富。制作过程需要 2.5 小时，步骤并不复杂，是一道适合在周末慢慢烹饪的美味佳肴。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 普通的炒锅
+- 电饭煲/电炖锅
+- Masala 粉（品牌可选 Shan）
+- 牛肉
+- 番茄
+- 螺丝椒
+- 原味酸奶
+- 蒜粉
+- 姜粉
+
+## 计算
+
+这里以 1kg 牛肉的所需要的配菜量作为标的，可以通过它计算出不同菜量。1kg 牛肉做出的咖喱大概够 5 个人吃。
+
+1kg 牛肉所需要的配菜量：
+
+- 番茄🍅 4 个
+- 螺丝椒 2 个（大个的）
+- 原味酸奶 1 盒
+- Masala 粉一包 50g
+- 蒜粉 5g
+- 姜粉 5g
+
+## 操作
+
+- 全部螺丝椒切成段状，备用
+- 全部番茄打成番茄蓉，备用
+![番茄蓉](./番茄蓉.png)
+- 牛肉切成 2cm 的小块，洗净备用
+![牛肉](./牛肉.png)
+- 炒锅中倒入一层油（用来防止番茄蓉沸腾蒸发）
+![油](./油.png)
+- 倒入番茄蓉，持续搅拌 2-3 分钟，等待它越变越红
+![倒入番茄蓉](./倒入番茄蓉.png)
+![红](./红.png)
+- 加入 5g 蒜粉，5g 姜粉和 1 包 50g 的 Masala 粉，搅拌均匀
+- 加入牛肉和螺丝椒段，搅拌均匀
+- 加入 1 盒酸奶（为了让整个酱汁变得粘稠），搅拌均匀
+- 将整锅材料转移到电饭煲/电炖锅，并加入 250 ml 的水，开启炖肉/慢炖档，设定时间 2-3 个小时
+- 等待完成，开锅检查牛肉软糯，就可以吃了
+![巴基斯坦牛肉咖喱成品](./巴基斯坦牛肉咖喱.png)
+
+## 附加内容
+
+这道菜是从一个巴基斯坦的朋友那里偷师而来，特地整理了笔记，绝对正宗。
+
+通常配以 烙饼(roti)、馕(naan) 或 米饭 食用。
+
+如果想做 Chicken karahi 流程几乎是一样的，除了是先用油和各种花椒胡椒煎鸡肉变黄。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261.png"
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\346\262\271.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\346\262\271.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\346\262\271.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\346\262\271.png"
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\211\233\350\202\211.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\211\233\350\202\211.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\211\233\350\202\211.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\211\233\350\202\211.png"
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\225\252\350\214\204\350\223\211.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\225\252\350\214\204\350\223\211.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\225\252\350\214\204\350\223\211.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\225\252\350\214\204\350\223\211.png"
diff --git "a/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\272\242.png" "b/translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\272\242.png"
similarity index 100%
rename from "dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\272\242.png"
rename to "translation/ch/dishes/meat_dish/\345\267\264\345\237\272\346\226\257\345\235\246\347\211\233\350\202\211\345\222\226\345\226\261/\347\272\242.png"
diff --git "a/translation/ch/dishes/meat_dish/\345\270\246\346\212\212\350\202\230\345\255\220.md" "b/translation/ch/dishes/meat_dish/\345\270\246\346\212\212\350\202\230\345\255\220.md"
new file mode 100644
index 0000000000..71e735422d
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\270\246\346\212\212\350\202\230\345\255\220.md"
@@ -0,0 +1,60 @@
+# 带把肘子的做法
+
+肘肉酥烂不腻，肘皮胶粘，香醇味美，辅佐以葱段，甜面酱，别有一番风味，因脚爪形似把柄，故得其名，是陕西省大荔县名菜。营养价值丰富，但制作难度较高。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+### 原料
+
+- 带脚、爪猪前肘
+- 红豆腐乳
+- 甜面酱
+- 精盐
+- 红酱油
+- 白酱油
+- 料酒
+- 蒜片
+- 姜末
+- 八角
+- 桂皮
+- 葱
+
+### 工具
+
+- 小斧头（砸断骨头用）
+- 消毒纱布（能盖住肘子）
+
+## 计算
+
+每份：三人量
+
+- 带脚、爪猪前肘: 一个（大约二斤五两 = 1250 克）
+- 红豆腐乳: 1 块 = 10 克
+- 甜面酱: 150 克
+- 精盐: 15 克
+- 红酱油: 35 克
+- 白酱油: 25 克
+- 料酒: 25 克
+- 蒜片: 50 克
+- 姜末: 10 克
+- 八角: 3 个
+- 桂皮: 5 克
+- 葱: 200 克
+
+## 操作
+
+- 将肘子刮洗干净，肘头朝外、肘把（脚爪）朝里、肘皮朝下放在案板上。
+- 用刀在正中由肘头向肘把沿着腿骨将皮剖开，剔去腿骨两边的肉（三面离肉），底部骨与肉相连，使骨头露出，然后将两节腿骨由中间用刀背（还是用斧头吧）砸断。
+- 肘子放入煮锅煮至七成熟捞出（外观正常，内部淡红色），用干净抹布擦干水，趁热用红酱油涂抹肉皮。
+- 取蒸锅一个，锅底放入八角、桂皮，先将肘把的关节处用手掰断，不伤外皮，再将肘皮朝下装进蒸锅内，装锅时根据肘子体型，将肘把贴住锅边窝着装进锅内，成为圆形。
+- 撒入精盐，用消过毒的干净纱布盖在肉上，再将甜面酱（50 克）、葱（75 克）、红豆腐乳、红酱油、白酱油、姜、蒜等在纱布上抹开，用旺火蒸大约三小时（以蒸烂为准）。
+- 蒸完取出，揭去纱布，扣入盘中，拣去八角，上桌时另带葱段和甜面酱小碟（或将甜面酱抹到肘面上，另带葱段小碟亦可）。
+
+## 附加内容
+
+- 肘子七成熟要根据实际情况判断，有条件可询问家中长辈。
+- 蒸锅下半放水，上半放肘子，蒸时及时加水防止蒸干。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241.md" "b/translation/ch/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241.md"
new file mode 100644
index 0000000000..6d2b9bc2a5
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241.md"
@@ -0,0 +1,62 @@
+# 干煸仔鸡的做法
+
+![干煸仔鸡成品](./干煸仔鸡成品.jpg)
+
+干煸仔鸡是一道甜辣口味的川菜，是北京大学食堂赵春月厨师长研发的美食，广受师生喜爱。赵厨师长已将菜谱公开，方便大家自己动手制作，疫情居家下饭必备！
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鸡腿
+- 土豆
+- 青椒
+- 大蒜
+- 盐
+- 胡椒粉
+- 生抽
+- 老抽
+- 料酒
+- 淀粉
+- 郫县红油豆瓣酱（注意区分，不是那种棕黄色的豆瓣酱）
+- 白糖
+- 花椒碎
+
+## 计算
+
+1-2 人份：
+
+- 鸡腿肉 400g
+- 土豆 200g
+- 青椒 60g
+- 蒜瓣 10g
+- 盐 3g
+- 鸡精 3g （可选）
+- 胡椒粉 2g
+- 生抽 5g
+- 老抽 2g
+- 料酒 5g
+- 淀粉 20g
+- 郫县红油豆瓣酱 40g
+- 白糖 30g
+- 花椒碎 2g
+
+## 操作
+
+- 鸡腿去骨（如使用鸡腿排可忽略此步骤），鸡腿肉用刀背砸一砸，切成 2cm 的块。
+- 鸡腿肉中加入盐、鸡精（可选）、胡椒粉、生抽、老抽、料酒，抓拌至粘手时加入淀粉拌匀，加入食用油防止粘连，腌制 30 分钟。
+- 土豆去皮，切成 2cm 的块，沸水煮 5 分钟后捞出，控干水分，防止油炸时爆锅。
+- 青椒去籽，切成 2cm 小片，放在笊篱中备用。
+- 锅中加入宽油（根据锅的形状，能没过食材即可），油温烧至 180℃ 时，下入土豆块炸 3 分钟后捞出。
+- 待油温再次升高到 180℃时，下入鸡块炸 2 分钟后捞出。
+- 待油温再次升高到 180℃时，下入鸡块复炸 1 分钟后捞出。
+- 待油温再次升高到 180℃时，下入土豆块复炸 1 分钟后，将锅中的油和土豆块经过笊篱过滤倒出，让笊篱上的青椒片断生。
+- 锅中加入 5ml 食用油，小火煸炒蒜瓣至发黄，下入红油豆瓣酱煸炒出香，下入白糖炒融化，下入花椒碎，加 40ml 清水，不停搅拌至酱汁粘稠。
+- 下入炸好的鸡块、土豆块、青椒片，搅拌均匀后出锅。
+
+## 附加内容
+
+- 不舍得使用宽油油炸的话，可改用更少的油煎鸡块和土豆块。会增长用时，部分影响口感，但不会影响总体味道。
+- 参考资料：[北大餐饮中心官方资讯](https://mp.weixin.qq.com/s/gd7F1bezTyd3OQsUVVur1w)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\345\271\262\347\205\270\344\273\224\351\270\241/\345\271\262\347\205\270\344\273\224\351\270\241\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.md" "b/translation/ch/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.md"
new file mode 100644
index 0000000000..176c47d49a
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.md"
@@ -0,0 +1,65 @@
+# 广式萝卜牛腩的做法
+
+![广式萝卜牛腩](./广式萝卜牛腩.webp)
+
+广式萝卜牛腩营养丰富，味道鲜美，汤汁浓郁、孩子食欲好了，成绩也好了。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 牛腩
+- 白萝卜
+- 姜片
+- 蒜瓣
+- 葱
+- 八角
+- 桂皮
+- 干辣椒
+- 香叶
+- 南乳
+- 柱侯酱
+- 蚝油
+- 酱油
+- 冰糖
+- 盐
+- 老抽
+
+## 计算
+
+一份正好够 3-4 人吃。
+
+- 牛腩 500g
+- 白萝卜 1 根
+- 姜片 8 片
+- 蒜瓣 5 片
+- 葱结 一把
+- 八角 2 片
+- 桂皮 1 小块
+- 干辣椒 2 个
+- 香叶 2 片
+- 南乳 1 块
+- 柱侯酱 30g
+- 蚝油 15g
+- 酱油 15g
+- 冰糖 10g
+- 盐 5g
+- 老抽 15g
+
+## 操作
+
+### 开始制作
+
+* 萝卜滚到切块备用
+* 牛腩整块焯水，加入 2 片姜和一把葱结，等水开之后煮 5-10 分钟，然后捞出切件
+* 将牛腩切块，切成自己喜欢的大小（牛腩焯过水，待会儿焖的时候基本不会缩水了，大块的会焖相对就一点的时间）
+* 准备焖牛腩的酱料，将南乳、柱侯酱、酱油、蚝油、糖、盐按上面的量调和（冰糖刚刚没了换成了白糖）
+* 热锅下油，将姜蒜爆香,放入牛腩，炒至干身,加入调好的酱料，炒香,如果喜欢色泽浓一点的可以加一点老抽润色一下
+* 调料充分混合之后倒入热水
+* 将牛腩换到汤锅中，放入桂皮、八角、香叶和干辣椒，焖大概 2 个小时
+* 牛腩焖到半软之后加入白萝卜继续焖 30 分钟
+* 等到萝卜焖软之后就完成,一锅浓香的萝卜牛腩就完成了
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.webp" "b/translation/ch/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.webp"
similarity index 100%
rename from "dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.webp"
rename to "translation/ch/dishes/meat_dish/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251/\345\271\277\345\274\217\350\220\235\345\215\234\347\211\233\350\205\251.webp"
diff --git "a/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/1.jpeg" "b/translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/1.jpeg"
diff --git "a/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/2.jpeg" "b/translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/2.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211.md" "b/translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211.md"
new file mode 100644
index 0000000000..61fdb751b3
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211/\345\276\275\346\264\276\347\272\242\347\203\247\350\202\211.md"
@@ -0,0 +1,58 @@
+# 徽派红烧肉的做法
+
+徽式红烧肉是一道由五花肉等食材制成的菜肴。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 五花肉
+* 白砂糖
+* 食用油
+* 生抽
+* 蚝油
+* 老抽
+* 姜片
+* 蒜头
+* 料酒
+* 葱
+* 五香粉
+* 盐
+
+## 计算
+
+每份：
+
+* 五花肉 300 g
+* 白砂糖 100 g
+* 食用油 200 g
+* 生抽 10 ml
+* 蚝油 5 ml
+* 老抽 5 ml
+* 姜片 2 片
+* 蒜头 3 颗
+* 料酒 100 ml
+* 葱 1 根
+* 五香粉 10 g
+* 盐 10 g
+
+## 操作
+
+* 五花肉切块，每块 2-3 cm 大小
+* 锅中加入 150 ml 食用油，倒入五花肉，煎炸 2 分钟 后，加入盐，翻炒五花肉，2 分钟 后出锅
+* 锅中加入 50 ml 食用油，倒入白砂糖，翻炒到咖啡色
+* 倒入五花肉，翻炒 30 S ，加入姜片、蒜头后翻炒 30 S
+* 加入料酒，五香粉、葱，加入水没过五花肉，盖上锅盖煮 10 分钟
+* 加入生抽、老抽、蚝油，中火煮 20 分钟
+* 开锅，大火烧汁，端盘
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+* 葱是整根，不需要切碎
+* 步骤二加盐的目的是锁住五花肉的油脂
+* 制作过程，用部分五花肉做了水煮处理，跟未处理的一起做后续制作，发现未水煮的肉质更 Q 弹
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\204\217\345\274\217\347\203\244\351\270\241.md" "b/translation/ch/dishes/meat_dish/\346\204\217\345\274\217\347\203\244\351\270\241.md"
new file mode 100644
index 0000000000..3d14114131
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\204\217\345\274\217\347\203\244\351\270\241.md"
@@ -0,0 +1,50 @@
+# 意式烤鸡的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡腿肉
+- 盐
+- 黑胡椒
+- 橄榄油
+- 蒜
+- 柠檬汁
+- 欧芹
+
+## 计算
+
+- 鸡腿肉用量通常来说为 1-2 个/人
+- 盐用量为 2 g/人
+- 黑胡椒用量为 0.5 g/人
+- 橄榄油用量为 5 ml/人
+- 蒜用量为 1 瓣/人
+- 柠檬汁用量为 5ml/人
+- 欧芹用量为 1 根/人
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 鸡肉的预处理
+
+- 鸡腿肉涂上盐、黑胡椒、橄榄油和蒜末
+- 放入预热至 180 度的烤箱中，烤 30-40 分钟或至熟
+
+### 佐料的准备
+
+- 欧芹切成碎末备用
+- 柠檬挤出汁备用
+
+### 烤制
+
+- 烤好的鸡肉取出，淋上柠檬汁
+- 撒上欧芹碎即可
+
+## 附加内容
+
+- 烤制时可以将鸡肉淋上蜂蜜或其他烤肉酱提升口感
+- 烤箱预热至 180 度，烤制时间根据鸡肉的大小和厚度而定，需确保鸡肉熟透
+- 鸡肉必须全熟才能吃，吃未全熟的鸡肉可能会导致食物中毒和感染细菌，如沙门氏菌和福氏杆菌等。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241.jpeg" "b/translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241.jpeg"
diff --git "a/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241\347\232\256\345\270\246\351\235\242.jpeg" "b/translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241\347\232\256\345\270\246\351\235\242.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241\347\232\256\345\270\246\351\235\242.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\345\244\247\347\233\230\351\270\241\347\232\256\345\270\246\351\235\242.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241.md" "b/translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241.md"
new file mode 100644
index 0000000000..d2af0fda39
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241/\346\226\260\347\226\206\345\244\247\347\233\230\351\270\241.md"
@@ -0,0 +1,45 @@
+# 新疆大盘鸡的做法
+
+![大盘鸡](./大盘鸡.jpeg)
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 花椒，香叶，香果，干线椒，大蒜，大葱
+- 油，盐，生抽，蚝油，料酒（可拿啤酒），白糖
+- 鸡肉（鸡腿肉最好），土豆，菜椒和甜椒（可以不用，加上配色好看）
+
+## 计算
+
+2 人食用
+
+- 两个火枪腿的鸡肉（这大约是 1kg ）
+- 土豆 2 个适中大小：750g
+- 大葱 100g
+- 菜椒甜椒各一个，各 50g
+- 白糖 20g
+- 干线椒 5 个
+- 大蒜 4 瓣
+- 油 50g
+
+## 操作
+
+- 肉先剁好，块状，用清水+盐浸泡 5 分钟，去除血水，去腥，然后空干水
+- 葱蒜辣椒土豆等洗干净，土豆削皮
+- 葱白切长段，长度 4cm 一段，菜椒和线椒切块状
+- 土豆切成滚刀土豆，即切一刀动滚动一下，一块土豆大概有 4cm*4cm 大小即可
+- 炒糖色：先将油加入锅中，然后将白砂糖放入，用锅铲来回搅拌，将糖炒化，然后炒出焦黄色，此时将空干水的鸡肉倒入锅中翻炒，进行上色
+- 放入花椒，香叶，香果，干线椒等进行翻炒
+- 放入 5g 盐，生抽 7ml，蚝油 10g ，料酒 100g，倒入 1 升清水，料酒可以用啤酒代替
+- 调至中火，将水烧开，调制中小火慢炖入味
+- 当水收至鸡肉即将露出时，将土豆放在锅表面：注意不要翻动土豆，就盖在表面，不然翻到下面容易粘锅，继续盖锅盖炖，炖一会后将大葱，菜椒和甜椒放入，继续炖。
+- 炖到汁收的差不多时可以进行翻面，将土豆与汤汁相吸，最后关火盛出。
+
+**另：此做法可以吃面，买粗面剂子，将粗面剂子压扁，然后用手拉成宽面，一定要是宽面，下好后可以放入到大盘鸡中，与汤汁搅拌味道极佳！**
+
+![大盘鸡皮带面](./大盘鸡皮带面.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.jpg" "b/translation/ch/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.jpg"
similarity index 100%
rename from "dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.jpg"
rename to "translation/ch/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.md" "b/translation/ch/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.md"
new file mode 100644
index 0000000000..959dade7c1
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\227\240\351\252\250\351\270\241\347\210\252/\346\227\240\351\252\250\351\270\241\347\210\252.md"
@@ -0,0 +1,89 @@
+# 无骨鸡爪的做法
+
+![无骨鸡爪成品](./无骨鸡爪.jpg)
+**图片里的颜色比较浅，家里人爱吃酱油少的**
+
+这是一道做法简单但消耗体力和耐力的无骨鸡爪，酸辣开胃，Q 弹爽口，第一次做的话总耗时 8 个小时 15 分钟。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 鸡爪
+- 姜
+- 料酒
+- 大葱
+- 大蒜
+- 小米辣
+- 洋葱
+- 生抽
+- 蚝油
+- 黑醋（推荐陈醋）
+- 白糖
+- 盐
+- 花椒油
+- 香菜
+- 柠檬
+
+## 计算
+
+一份正好够 2-3 个人吃。
+
+- 鸡爪 1kg
+- 姜 4 片
+- 料酒 65g
+- 大葱 3 段（5cm 一段）
+- 大蒜 10 瓣
+- 小米辣 4 个少辣，6 个中辣，12 个大辣（推荐大辣）
+- 洋葱 （半个）
+- 生抽 75g = 15g * 5
+- 蚝油 30g = 15g * 2
+- 黑醋（推荐陈醋） 50g
+- 白糖 10g
+- 盐 3g
+- 花椒油 10ml
+- 香菜 3 颗
+- 柠檬 2 颗（以 1 颗为单位来调整酸度）
+
+## 操作
+
+### 鸡爪处理
+
+- 用剪刀 / 刀 把鸡爪上的指甲的部分全部剪掉 **包括指甲下面的肉和骨头，让它一点指甲都不剩**
+- 用水把他们洗干净，放一边
+- 把`鸡爪`放入大锅中，准备去腥味
+- `大葱`，`料酒`，`姜` 全放进去
+- 加水没过`鸡爪`
+- 大火煮开 **中途可以把浮末捞起来**
+- 水开**100度，沸腾**后等 10 分钟
+- 关火，捞出来，把水沥干，洗干净，放入盆里
+
+### 去骨
+
+这一步可以省略，此步骤大约花费 2 小时
+
+- 放入冰箱，**冷冻层** 20 分钟
+- 把全部放入不是冷冻层的冰箱，然后分批**10个一批**拿出来去骨
+- 从手指（鸡爪的）最前端开始，每只手指都要用刀划开**划到它的手背部分**
+- 再从手背部用刀分划开至整个手臂
+- 把每只手指关节处都掰一掰**按手指出声音时那种**
+- 按着它的手指最前端，往里推，每只手指都一样，先推到中间手掌手背部分
+- 每只手指皮脱离后，从手掌开始往手臂部分推直到整个脱下来了
+- 放入碗中，备用
+
+### 调配腌料
+
+- `小米辣` 切均匀小颗
+- `大蒜`，`洋葱`，`香菜`切碎
+- `柠檬`对半切开，把柠檬汁挤入鸡爪的容器里
+- 把`全部`调料倒入装鸡爪的容器，`小米辣`，`大蒜`，`洋葱`和`香菜`也放进去
+- 抓拌均匀
+- 放入冰箱一个晚上（6 个小时）
+- 调配好后全部放入准备好的鸡爪
+
+## 附加内容
+
+- 操作时，需要注意观察沸腾的水位线，如发现低于 3/4 的食材应加热水至没过食材。
+- 鸡爪去骨教程 ：[bili_89324373958](https://www.bilibili.com/video/BV1t44y117D8?share_source=copy_web)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\235\200\347\214\252\350\217\234.md" "b/translation/ch/dishes/meat_dish/\346\235\200\347\214\252\350\217\234.md"
new file mode 100644
index 0000000000..cc19b52ba8
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\235\200\347\214\252\350\217\234.md"
@@ -0,0 +1,56 @@
+# 杀猪菜的做法
+
+杀猪菜的做法 （荤菜）
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 血肠
+- 酸菜
+- 排骨
+- 料酒
+- 辣椒
+- 香叶
+- 八角
+- 葱结
+- 香油
+- 菜籽油
+- 蒜
+
+## 计算
+
+这道菜适合 2-3 人一起吃。这道菜每份应该加入的材料有：
+
+- 血肠 200 克
+- 酸菜 500 克
+- 排骨 400 克
+- 料酒 10 克
+- 蒜瓣 5 个
+- 姜粉 5 克
+- 干辣椒 5 个
+- 香叶 2 片
+- 八角 1 个
+- 葱结 1 个
+- 香油 10 克
+- 菜籽油 10 克
+- 盐 5 克
+- 蘸料：辣椒油 5 克、生抽 10 克、蒜蓉 5 克、香油 2 克。
+
+## 操作
+
+- 血肠用牙签多扎一些小孔，然后放水中小火煮十分钟，不要让水烧开，保持 80 度，否则血肠非常容易爆开。
+- 煮好的血肠切块备用。
+- 排骨放料酒焯水，控干水分备用。
+- 锅内放入菜籽油，放蒜瓣，干辣椒，姜粉炒香。
+- 放入排骨翻炒至表面金黄。
+- 酸菜洗净拧干水分，放入锅中，加入香油翻炒，香油可以更好的去除酸味而且让酸菜更香，大火翻炒二分钟。
+- 加入 600 毫升热水。
+- 转入电压力锅，加香叶，八角，葱结，盐。
+- 浓香模式压 40 分钟。
+- 到时间后放气开盖。加入血肠和枸杞，盖上锅盖焖二分钟即可，血肠是熟的，不需再加热。
+- 倒入盆中，按照上表调制蘸料，即可开吃。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262.md" "b/translation/ch/dishes/meat_dish/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262.md"
new file mode 100644
index 0000000000..32f3c915d0
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262/\346\236\235\347\253\271\347\276\212\350\205\251\347\205\262.md"
@@ -0,0 +1,78 @@
+# 枝竹羊腩煲的做法
+
+枝竹羊腩煲是一份老少皆宜，适合冬季暖胃的美食。 此道菜肥而不腻，搭配米饭堪称一绝。一般初学者需 2 个半小时即可完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 羊腩
+- 腐竹
+- 柱侯酱
+- 腐乳
+- 南乳
+- 老抽
+- 料酒
+- 蚝油
+- 清水
+- 冰糖
+- 葱段
+- 姜片
+- 香菇
+- 洋葱或红葱头
+- 蒜瓣
+- 香叶
+- 八角
+- 桂皮
+- 其余配菜例如马蹄、土豆或者萝卜可依据个人喜好自行添加
+
+## 计算
+
+每份：
+
+- 羊腩 500g
+- 炸腐竹 30g-50g
+- 柱侯酱 30g
+- 腐乳 40g
+- 南乳 35g
+- 老抽 5ml
+- 辣椒油 5ml
+- 清水 500ml
+- 冰糖 20g
+- 砂糖 10g
+- 小葱 5 根
+- 姜片 6-8 片
+- 香菇 7-8 个
+- 洋葱 1 个或红葱头 4 - 5 个
+- 蒜瓣 7-8 瓣
+- 香叶 1 片
+- 八角 4-5 个
+- 桂皮 10g
+
+## 操作
+
+- 准备工作: 香菇提前浸泡 2 - 3 小时至变软。腐竹提前浸泡 30 分钟至变软
+- 准备酱汁 1: 南乳、柱侯酱、20g 腐乳、老抽放入同个小碗中搅拌均匀
+- 准备酱汁 2: 20g 腐乳、砂糖、辣椒油放入同个小碗搅拌均匀
+- 泡好的香菇去除根部
+- 泡好的腐竹切成 5cm 的小段，挤干水分
+- 洋葱去皮切丝。也可以用去皮红葱头进行替代，口味更佳。
+- 小葱切成大约 5cm 的葱段
+- 羊腩冷水下锅，放入 2 - 3 片姜片，倒入凉水，大火煮至水滚后关火
+- 捞出羊腩，放入准备好的冷水盆中放凉，使其更有嚼劲
+- 锅烧热后放入冷油，放入 4 - 5 片姜片、洋葱/红葱头、葱白段、7 - 8 瓣蒜瓣进行爆香
+- 放入冷却好的羊腩，用筷子搅拌大约 2 - 5 分钟直至出现金黄色
+- 放入调好的酱汁 1 ，翻炒大约 2 分钟至颜色均匀
+- 倒入清水至刚好没过食材
+- 放入香菇、冰糖、香叶、八角、桂皮
+- 加盖转小火炖 90 分钟
+- 开盖加入腐竹，加盖转中火煮 20 分钟
+- 开盖加入酱汁 2 搅拌均匀
+- 关火，出锅前加入葱绿段或香菜
+
+## 附加内容
+
+- 此菜属于粤菜，正宗做法多会添加马蹄。考虑到萝卜青菜各有所爱，也可根据个人口味替换成土豆、萝卜等其他食材
+- 参考资料：[枝竹羊腩煲 Lamb Stew with Bean Curd Sheet [by 點Cook Guide]](https://www.youtube.com/watch?v=ThVDpVoToDQ)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\345\234\237\350\261\206\345\210\207\347\211\207.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\345\234\237\350\261\206\345\210\207\347\211\207.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\345\234\237\350\261\206\345\210\207\347\211\207.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\345\234\237\350\261\206\345\210\207\347\211\207.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.md" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.md"
new file mode 100644
index 0000000000..1561cdfa09
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251.md"
@@ -0,0 +1,96 @@
+# 柱候牛腩的做法
+
+![柱候牛腩成品](./柱候牛腩.jpeg)
+![柱候牛腩搭配米饭](./柱候牛腩配米饭.jpeg)
+
+肉香味美，色泽诱人，滋补强壮，口感甚佳，令人垂涎的广式菜肴。有高压锅只需 1 个小时，否则需要炖煮 3 个小时。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 炖煮锅，高压锅（可选，但极度推荐！）
+- 牛腩（首选坑腩，带筋的部位）
+  ![牛腩部位](./牛腩部位.jpeg)
+- 柱候酱（核心酱），郫县豆瓣酱，南腐乳，叉烧酱（可选），蚝油， 老抽，生抽
+- 花雕酒，白酒
+- 香叶， 花椒，八角，干辣椒，丁香，甘草，干辣椒，小米辣（可选），姜，蒜
+
+## 计算
+
+以下为一份两人食用的量：
+
+- 牛腩 500-600g
+- 姜 30g
+- 蒜半头
+- 小米辣 1 条（可根据口味调整用量）
+- 香叶 2 片
+- 花椒 0.5g
+- 八角 2 个
+- 干辣椒 3 个（可根据口味调整用量）
+- 丁香 3 个
+- 甘草 2 片
+- 南腐乳 2 块
+- 郫县豆瓣酱 15g
+- 冰糖 10g
+- 花雕酒 10g
+- 白酒 20g
+- 柱候酱 50g
+- 蚝油 20g
+- 老抽 5g
+- 生抽 60g
+- 叉烧酱 20g
+
+## 操作
+
+- 先把辅料备好：
+
+  - 碗 1：姜切成 1.5cm\*1.5cm 的小块，半头蒜剥好皮，如果有小米辣切成 1cm 小段
+    ![碗 1](./碗1.jpeg)
+  - 碗 2：放入 2 片香叶，0.5g 花椒，2 个八角，3 个干辣椒，3 个丁香， 2 片甘草
+    ![碗 2](./碗2.jpeg)
+  - 碗 3: 放入 2 块南乳
+    ![碗 3](./碗3.jpeg)
+  - 碗 4: 放入 15g 豆瓣酱
+    ![碗 4](./碗4.jpeg)
+  - 碗 5: 放入 10g 冰糖
+    ![碗 5](./碗5.jpeg)
+  - 碗 6：倒入花雕酒 10g 和白酒 10g
+    ![碗 6](./碗6.jpeg)
+  - 碗 7：加入 50g 柱候酱，20g 蚝油，20g 叉烧酱，5g 老抽，60g 生抽
+    ![碗 7](./碗7.jpeg)
+
+- 牛肉不用切，直接冷水下锅，开大火焯水，水沸腾时将牛肉捞出
+  ![牛腩焯水](./牛腩焯水.jpeg)
+- 冲洗牛肉表面的杂质后，切成 4cm\*4cm\*4cm 的大块，控干水后放入碗中备用
+  ![牛腩切块](./牛腩切块.jpeg)
+- 大火，热锅下油，把碗 1（姜、蒜、小米辣）倒入锅中，炒香
+- 中小火，倒入碗 2（香料），翻炒均匀，大概 30 秒
+- 中小火，放入碗 3（南乳），用锅铲把南乳压碎
+- 中小火，放入碗 4（豆瓣酱），翻炒均匀，大概 30 秒
+- 中小火，放入碗 5（冰糖），炒至融化
+- 中小火，下入牛腩，炒至牛肉上色
+- 大火，沿锅边淋入碗 6（酒），快速翻炒，炒至牛肉表面略微焦褐
+- 倒入碗 7（酱料），快速翻炒，留意底层汁水，炒至不停冒小气泡，汤汁略微浓稠
+  ![牛腩此时可开始炖煮](./牛腩此时可开始炖煮.jpeg)
+- 将锅内全部食材转移至另一个炖煮锅或高压锅，加水淹过食材
+  ![牛腩入锅](./牛腩入锅.jpeg)
+- 根据使用的锅来选择炖肉的时间：
+
+  - a. 普通炖煮锅：小火炖煮 3 个小时
+  - b. 高压锅：压 40 分钟
+
+- 时间到后开盖调味，如果不够咸加盐或生抽（少量加，不断尝味道，直到合适），不够甜则同理加糖
+- 调好味道后便可以把牛腩先捞出
+- 如果要吃萝卜土豆，则削皮切成 2cm 厚片倒入锅中煮 10 - 15 分钟（或煮至想要吃的口感），如果是高压锅则在加压煮 5 分钟
+  ![土豆切片](./土豆切片.jpeg)
+- 煮好后捞出萝卜土豆和牛腩放一起
+- 把汤汁过滤淋入碗中
+  ![过滤汤汁](./过滤汤汁.jpeg)
+
+## 附加内容
+
+- 参考: [柱候牛腩+茅根马蹄竹蔗水教程](https://www.bilibili.com/video/BV12C4y1W7ox)
+- 操作高压锅要注意安全哦！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251\351\205\215\347\261\263\351\245\255.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251\351\205\215\347\261\263\351\245\255.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251\351\205\215\347\261\263\351\245\255.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\346\237\261\345\200\231\347\211\233\350\205\251\351\205\215\347\261\263\351\245\255.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\205\245\351\224\205.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\205\245\351\224\205.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\205\245\351\224\205.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\205\245\351\224\205.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\210\207\345\235\227.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\210\207\345\235\227.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\210\207\345\235\227.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\345\210\207\345\235\227.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\346\255\244\346\227\266\345\217\257\345\274\200\345\247\213\347\202\226\347\205\256.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\346\255\244\346\227\266\345\217\257\345\274\200\345\247\213\347\202\226\347\205\256.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\346\255\244\346\227\266\345\217\257\345\274\200\345\247\213\347\202\226\347\205\256.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\346\255\244\346\227\266\345\217\257\345\274\200\345\247\213\347\202\226\347\205\256.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\347\204\257\346\260\264.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\347\204\257\346\260\264.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\347\204\257\346\260\264.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\347\204\257\346\260\264.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\351\203\250\344\275\215.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\351\203\250\344\275\215.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\351\203\250\344\275\215.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\211\233\350\205\251\351\203\250\344\275\215.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2271.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2271.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2271.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2271.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2272.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2272.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2272.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2272.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2273.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2273.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2273.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2273.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2274.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2274.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2274.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2274.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2275.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2275.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2275.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2275.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2276.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2276.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2276.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2276.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2277.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2277.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2277.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\347\242\2277.jpeg"
diff --git "a/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\350\277\207\346\273\244\346\261\244\346\261\201.jpeg" "b/translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\350\277\207\346\273\244\346\261\244\346\261\201.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\350\277\207\346\273\244\346\261\244\346\261\201.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\237\261\345\200\231\347\211\233\350\205\251/\350\277\207\346\273\244\346\261\244\346\261\201.jpeg"
diff --git "a/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/1.jpeg" "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/1.jpeg"
diff --git "a/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/2.jpeg" "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/2.jpeg"
diff --git "a/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/3.jpeg" "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/3.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/3.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/3.jpeg"
diff --git "a/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/4.jpeg" "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/4.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/4.jpeg"
rename to "translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/4.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/\346\242\205\350\217\234\346\211\243\350\202\211.md" "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/\346\242\205\350\217\234\346\211\243\350\202\211.md"
new file mode 100644
index 0000000000..5434d30a48
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\242\205\350\217\234\346\211\243\350\202\211/\346\242\205\350\217\234\346\211\243\350\202\211.md"
@@ -0,0 +1,61 @@
+# 梅菜扣肉的做法
+
+梅菜扣肉造型别致、大方得体，颜色酱红油亮，汤汁黏稠鲜美，扣肉肥而不腻，食之软烂醇香。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 五花肉
+* 梅菜
+* 五香粉
+* 食用油
+* 白砂糖
+* 老抽
+* 生抽
+* 小米椒
+* 蒜末
+* 食用盐
+* 鸡精
+
+## 计算
+
+每份：
+
+* 五花肉 200 g
+* 梅菜 30 g
+* 五香粉 2 g
+* 食用油 300 ml
+* 白砂糖 5 g
+* 老抽  30 ml
+* 生抽  20 ml
+* 小米椒  1 个
+* 蒜末 10 g
+* 食用盐 2 g
+* 鸡精 2 g
+
+## 操作
+
+* 梅菜放到清水中，浸泡 1 小时
+* 锅中倒入 50 ml 食用油，将整个五花肉猪皮朝下，放到锅中 1 分钟 ，取出挂掉猪皮 【可选】
+* 锅中加入开水，放入五花肉，大火煮 20 分钟 （筷子可以插进五花肉），取出五花肉
+* 在五花肉表面涂抹均匀老抽、五香粉、白砂糖，放置 15 分钟
+* 起锅烧油，加入五花肉，中火油炸直至两面金黄色（3-5 分钟）
+* 起锅烧油，倒入梅菜，加上小米椒、蒜蓉、鸡精、食用盐后翻炒，直至炒干梅干菜水分
+* 五花肉切片（后端 0.5-1 cm）,放在大碗中，散上梅干菜
+* 中火蒸 45 分钟
+* 拿个盘子倒盖在五花肉大碗中，将五花肉倒在盘子中
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+![示例菜成品](./4.jpeg)
+
+## 附加内容
+
+* 制作过程中发现，脆皮五花肉真香 Orz~
+* 不喜欢吃甜的可以去掉白砂糖，不影响主流程
+* 倒数第二个步骤，可以根据个人喜好调整时间
+* 炒干梅干菜的作用是为了后续吸油（盲猜）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\244\222\347\233\220\346\216\222\346\235\241.md" "b/translation/ch/dishes/meat_dish/\346\244\222\347\233\220\346\216\222\346\235\241.md"
new file mode 100644
index 0000000000..7660f304f3
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\244\222\347\233\220\346\216\222\346\235\241.md"
@@ -0,0 +1,52 @@
+# 椒盐排条的做法
+
+椒盐排条是道非常经典的本帮菜，咸、香，也容易制作。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 大排
+- 鸡蛋
+- 盐
+- 椒盐粉
+- 葱姜水
+- 面粉
+- 淀粉
+- 吉士粉（增色增香，没有可以不放）
+- 水
+- 油
+
+## 计算
+
+每次制作前需要确定计划做几份。一份够 1 - 2 个人吃。
+
+- 大排 4 块（大约 360 克）
+- 鸡蛋 1 个 50 g
+- 盐 1 g
+- 椒盐粉 10 g
+- 葱姜水 100 ml
+- 面粉 80 g
+- 淀粉 80 g
+- 吉士粉 2-3 g（增色增香，没有可以不放）
+- 水 10 g
+- 油 10 g
+
+## 操作
+
+- 大排洗干净，剔骨，用刀面拍松，切成厚片，再改成粗条。
+- 加入椒盐粉，搅匀，待到出胶质了**分次**加入葱姜水，放入冰箱腌制 20 分钟。
+- 制作炸糊。放入 80 g 面粉，20 g 淀粉（注意是 20 g 淀粉，剩下 60 g 备用），2 - 3 g 吉士粉，盐 1 g。
+- 打入一个鸡蛋，搅拌，再分次加入水 100 g ，再加 10 g 油，反复搅拌。直到炸糊完全调开，略粘稠即可。
+- 取出剩余的 60 g 淀粉，取出排条，裹上一层淀粉，再裹上面糊。
+- 锅中加入油，能没过食材即可，加热到大约 150 ℃ - 160 ℃ 。下入排条炸成浅金黄色后捞出。刚下入排条时可能会有粘连，不要动。待排条定型后可用筷子翻动，即可分开。
+- 待油温再次升高到 150 ℃ - 160 ℃ 时，下入排条复炸至金黄色后捞出。
+- 撒上椒盐粉，搅拌均匀后出锅。
+
+## 附加内容
+
+- 也可以用面包糠代替炸糊，但口感差距很大。
+- 炸糊也可以用来炸鸡腿、炸鱼等。
+- 参考：[椒盐排条的做法](https://www.bilibili.com/video/BV14s4y1c76H)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr1.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr1.jpg"
similarity index 100%
rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr1.jpg"
rename to "translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr1.jpg"
diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr10.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr10.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr11.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr11.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr12.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr12.jpg"
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rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr12.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr2.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr2.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr3.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr3.jpg"
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rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr3.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr4.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr4.jpg"
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rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr4.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr5.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr5.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr7.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr7.jpg"
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diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr8.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr8.jpg"
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rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr8.jpg"
rename to "translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr8.jpg"
diff --git "a/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr9.jpg" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr9.jpg"
similarity index 100%
rename from "dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr9.jpg"
rename to "translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/sznr9.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/\346\260\264\347\205\256\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\347\211\233\350\202\211/\346\260\264\347\205\256\347\211\233\350\202\211.md"
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+# 水煮牛肉的做法
+
+![shuizhuniurou](./sznr1.jpg)
+
+麻辣鲜香
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 牛肉
+- 豆芽
+- 鸡蛋
+- 香菜
+- 豆瓣酱
+- 料酒
+- 淀粉
+- 干辣椒粉
+- 姜
+- 蒜
+- 红辣椒
+- 蚝油
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+这是一份的量：
+
+- 牛肉 300g
+- 豆芽 100g
+- 鸡蛋 1 个
+- 香菜 5 根
+- 豆瓣酱 10g
+- 料酒 10ml
+- 淀粉 15g
+- 干辣椒粉 5g
+- 姜 20g
+- 蒜 3 瓣
+- 红辣椒 1 根
+- 蚝油 8g
+
+## 操作
+
+- 牛肉洗干净切片。
+
+![shuizhuniurou](./sznr2.jpg)
+
+- 加入 15g 姜丝，1 个鸡蛋，15g 淀粉，8g 蚝油，10ml 料酒搅拌均匀，腌制 15 分钟。
+
+![shuizhuniurou](./sznr3.jpg)
+
+- 香菜洗干净切好。
+
+![shuizhuniurou](./sznr4.jpg)
+
+- 锅里倒油，加入豆瓣酱，5g 姜丝，蒜片。
+
+![shuizhuniurou](./sznr5.jpg)
+
+- 倒入开水，煮成红汤。
+
+![shuizhuniurou](./sznr6.jpg)
+
+- 豆芽洗干净去掉尾须，放进开水里焯熟。
+
+![shuizhuniurou](./sznr7.jpg)
+
+- 将豆芽铺入碗底。
+
+![shuizhuniurou](./sznr8.jpg)
+
+- 将牛肉片一片一片的放进红汤中，煮熟以后捞出。
+
+![shuizhuniurou](./sznr9.jpg)
+
+- 将牛肉铺在豆芽上，撒上香菜梗。
+
+![shuizhuniurou](./sznr10.jpg)
+
+- 撒上香菜叶，辣椒粉，辣椒圈。
+
+![shuizhuniurou](./sznr11.jpg)
+
+- 另起锅烧热油，将热油淋在菜上面，就完成了。
+
+![shuizhuniurou](./sznr12.jpg)
+
+## 附加内容
+
+- 参考: [水煮牛肉的详细步骤](https://www.zhms.cn/recipe/blrqm.html?source=2)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\350\202\211\347\211\207.md" "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\350\202\211\347\211\207.md"
new file mode 100644
index 0000000000..1383830269
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\260\264\347\205\256\350\202\211\347\211\207.md"
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+# 水煮肉片的做法
+
+水煮肉片麻辣鲜香，适合干饭，但是做法稍微有点麻烦。难度主要在肉滑嫩，初学者一般需要 1 - 2 小时完成。干饭人，一切都值~
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 猪里脊肉
+- 食用盐
+- 胡椒粉
+- 生抽酱油
+- 料酒
+- 鸡蛋清
+- 土豆淀粉
+- 植物油
+- 豆芽
+- 凤尾
+- 芹菜
+- 蒜苗
+- 大蒜
+- 生姜
+- 红泡椒
+- 青花椒
+- 干辣椒
+- 红油豆瓣
+- 鸡精
+- 白砂糖
+- 小葱
+- 菜籽油
+
+## 计算
+
+- 里脊肉的用量为 300g
+- 小葱 2 根
+- 生姜 10g
+- 大蒜 20g
+- 红泡椒 20g（根据受辣程度选择 0-40 g）
+- 蒜苗 2 根
+- 芹菜 3 根
+- 红油瓣酱 5ml
+- 鸡精 1.5g
+- 生抽酱油 5g
+- 食用盐 5g
+- 胡椒粉 2g
+- 料酒 3g
+- 鸡蛋清  1 个
+- 土豆淀粉 7g
+- 植物油 280g（根据情况选择，想吃重油就多加 100g）
+- 菜籽油 200g（根据情况选择，想吃重油就多加 100g）
+- 绿豆芽 100g
+- 凤尾 1 根
+- 白砂糖 1g
+- 小米辣干辣椒 20g（根据受辣程度选择 0-40g）
+- 青花椒 5g（根据情况选择，想吃麻就多 5g）
+
+## 操作
+
+- 里脊肉改刀成小块，再切成 2 毫米薄片（可根据自己的口感改进），放入碗中，加入清水清洗两遍来去除血水和杂质，捞出挤干水分备用。
+- 碗中加入食用盐 1.5g，胡椒粉 1g，生抽酱油 5g，料酒 3g，然后朝着一个方向搅拌 2 分钟，使其入味。
+- 另外准备一个碗，加入一个鸡蛋清，加入 7g 土豆淀粉，一个方向搅拌均匀，倒入肉中
+  - 再次一个方向搅拌均匀（肉表面就形成了润滑膜，这样会使肉更加鲜嫩）
+  - 最后再加入 30g 植物油轻轻搅拌（防止肉片粘连）。
+- 绿豆芽 100g，凤尾 1 根（改刀成小条），芹菜 3 根切成小段，蒜苗 2 根拍散切成小段。
+- 大蒜 20g 剁碎，生姜小块剁碎，红泡椒 20g 剁碎。
+- 小米辣干辣椒 15g，青花椒 3g，锅内加入油滑锅，油稍许热了将多余的倒出备用留 50g 底油，下入干辣椒、花椒，开小火炒香，切记不要炒糊（颜色要变黑即可），倒出在菜板上剁细。
+- 锅烧热，放入 100g 植物油烧至 6 成热，加入 2g 青花椒、干辣椒爆香，配菜下锅，加入 1g 食用盐，炒至断生，盛入碗中垫底备用。
+- 锅洗干净，加入 150g 植物油烧至 6 成热，加入制作好的姜蒜红泡椒，爆香后加入豆瓣 10g，开小火把豆瓣爆香炒出红油即可。
+- 加入 800 毫升清水（根据实际情况选择），大火烧开，转小火调味，加入食用盐 2.5g，鸡精 1.5g，1g 白砂糖提鲜，1g 胡椒粉，5g 水淀粉（根据实际情况选择）将汤汁收浓稠一点。
+- 汤汁开后，开小火将腌制好的肉片分开依次下锅，然后开中火将肉片烫熟，用锅铲轻轻推动一下避免粘连，待汤汁烧开，肉片熟后捞出放入碗中配菜上，再将原汤倒入（不超过菜品）。
+- 碗中均匀撒上刀口辣椒、蒜蓉和葱花。
+- 锅洗干净，加入 200g 菜籽油，烧至 7 成热，然后一次性均匀泼在碗中肉片上（注意安全），美味完成。
+
+## 附加内容
+
+- 垫底的蔬菜根据自己口味选择（蘑菇、白菜、油麦菜等）。
+- 刀口辣椒制作嫌麻烦也可以直接用干辣椒段和青花椒代替。
+- 特别注意肉的腌制（搅拌的时候朝着一个方向、血水处理干净），保证肉滑嫩（鸡蛋清、淀粉搅拌均匀）。
+- 水煮牛肉也可以按照这个做法。
+
+### 参考资料
+
+- [美食作家王刚R](https://www.bilibili.com/video/BV1ys411u7Z4)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\264\213\350\221\261\347\202\222\347\214\252\350\202\211.md" "b/translation/ch/dishes/meat_dish/\346\264\213\350\221\261\347\202\222\347\214\252\350\202\211.md"
new file mode 100644
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+++ "b/translation/ch/dishes/meat_dish/\346\264\213\350\221\261\347\202\222\347\214\252\350\202\211.md"
@@ -0,0 +1,53 @@
+# 洋葱炒猪肉的做法
+
+咸中带甜，简单上手，一不小心可能让人多吃一碗饭。一般只需 15 分钟即可完成。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 洋葱
+- 猪肉片
+- 蕃茄酱
+- 麻油
+
+## 计算
+
+每份：
+
+食材
+
+- 洋葱 一颗 （是主角，喜欢吃洋葱可以多半颗～一颗）
+- 猪肉 (250g)
+- 蒜头 （3 瓣）
+
+调味料
+
+- 食用油 (15ml)
+- 黑胡椒 (1.25g)
+- 酱油 (30ml)
+- 糖 (15g)
+- 麻油 (5ml)
+- 番茄酱 (15ml)
+- 料酒 (15ml)
+
+备注：可以考虑购买[茶匙，大匙](https://www.sohu.com/a/127293243_570657)来精准确定用料的量。
+
+## 操作
+
+- 洋葱切片，猪肉，蒜头拍碎，以及混合上述调味料备用
+- 炒锅内倒入 1 大匙食用油（等待 10 秒让油温升高），倒入猪肉
+- 炒至变色后下蒜头炒香盛起备用
+- 原锅下洋葱翻炒 3~4 分钟后加入调味料炒匀
+- 下刚盛起备用的猪肉翻炒至猪肉熟后
+- 待猪肉熟后再翻炒 1、2 分钟即可起锅
+
+## 附加内容
+
+- 猪肉可选猪肩肉片或是切好的肉丝看个人喜好
+
+### 参考资料
+
+- [爱料理](https://icook.tw/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274.md" "b/translation/ch/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274.md"
@@ -0,0 +1,53 @@
+# 清蒸鳜鱼的做法
+
+![清蒸鳜鱼成品图](./清蒸鳜鱼成品图.jpg)
+
+鳜鱼可以称的上淡水鱼之王，味道鲜美，所谓高端的食材只需要最简单的烹饪方式，清蒸最能体现鳜鱼的鲜美。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鳜鱼
+- 大葱
+- 小葱
+- 生抽
+- 红辣椒
+- 姜片
+- 食用油
+
+## 计算
+
+每份（约 2 人份）：
+
+- 鳜鱼 500g
+- 大葱 1 节
+- 小葱 2 根
+- 生抽 30g
+- 红辣椒 1 颗
+- 姜片 3 片
+- 食用油 20ml
+
+## 操作
+
+1. **食材处理**：
+   - 鳜鱼从腹部切开，去除鱼鳃和内脏，打去鱼鳞，用到在表皮上刮去粘液（这一步也可让热心摊主处理）
+   - 鳜鱼身上打上花刀，放姜片，有条件的可以放点猪油，装盘在下面垫一个筷子，便于蒸制时受热均匀
+   - 大葱划开后去除中间的芯，只保留外面两层
+   - 小葱划开备用
+   - 红椒去除辣椒籽和里层辣椒肉备用
+   - 将准备好的大葱、小葱、辣椒码在一起，切成丝泡在水里备用
+
+2. **炒制过程**：
+   - 锅里加水，水量大一些，水热后放入鳜鱼，盖上锅盖，大火蒸制 8 - 10 分钟，蒸鱼四字窍门：汽大火足
+   - 蒸鱼过程，另起一个过热油，油需要烧到冒烟
+   - 蒸制结束后，倒掉蒸鱼的水，去除姜片，放上葱丝，浇上热油
+   - 在倒入生抽或蒸鱼豉油即可上桌
+
+## 附加内容
+
+- **注意事项**：
+  1. 鳜鱼背部鱼鳍容易伤人，处理时候需要注意，最好用剪刀剪掉
+  2. 蒸制时间需要根据鱼的大小调整，蒸鱼的关键在于水多汽大火足
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274\346\210\220\345\223\201\345\233\276.jpg" "b/translation/ch/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274\346\210\220\345\223\201\345\233\276.jpg"
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rename from "dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274\346\210\220\345\223\201\345\233\276.jpg"
rename to "translation/ch/dishes/meat_dish/\346\270\205\350\222\270\351\263\234\351\261\274/\346\270\205\350\222\270\351\263\234\351\261\274\346\210\220\345\223\201\345\233\276.jpg"
diff --git "a/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.jpeg" "b/translation/ch/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.jpeg"
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rename to "translation/ch/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.md" "b/translation/ch/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.md"
new file mode 100644
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+++ "b/translation/ch/dishes/meat_dish/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211/\346\271\226\345\215\227\345\256\266\345\270\270\347\272\242\347\203\247\350\202\211.md"
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+# 湖南家常红烧肉的做法
+
+![湖南家常红烧肉](./湖南家常红烧肉.jpeg)
+
+湖南家常红烧肉，入口软糯，肥而不腻
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 带皮五花肉
+- 干小米椒🌶（根据个人情况而定）
+- 姜
+- 生抽
+- 老抽
+- 香叶
+- 桂皮
+- 八角
+- 冰糖
+- 料酒
+- 盐
+- 冰糖（锁油上色）
+- 食用油
+- 开水
+
+## 计算
+
+一份正好够 2 人吃。
+
+- 五花肉：500g
+- 食用油：10g
+- 香叶 5 片
+- 姜 3 片
+- 桂皮 1 小块
+- 冰糖 6 颗
+- 料酒 20 克
+- 生抽 5 克
+- 老抽 2 克
+- 盐 2 克
+- 八角 3 颗
+
+## 操作
+
+* 带皮五花肉洗净冷水下锅，加入姜片 2~3 片去腥味，煮到沸腾捞出冷水冲净白沫
+* 五花肉切块，尺寸 1.5cm*1.5cm 块状大小
+* 热锅加入油，加入冰糖小火搅拌至焦糖色即可，加入切好的五花肉，中火翻炒上色
+* 加入备好的姜片、八角、桂皮、生抽、老抽、料酒、干小米椒、盐，小火翻炒 1 分钟，加开水没过肉
+* 加盖中火煮沸，转小火慢顿 30 分钟，慢炖期间，间隔 10 分钟搅拌一次防止粘锅
+* 小火慢炖汤汁剩三分之一的时，调成中火收汁出锅。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\240\357\274\232\345\207\206\345\244\207\347\261\263\347\262\211.jpg" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\240\357\274\232\345\207\206\345\244\207\347\261\263\347\262\211.jpg"
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rename from "dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\240\357\274\232\345\207\206\345\244\207\347\261\263\347\262\211.jpg"
rename to "translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\240\357\274\232\345\207\206\345\244\207\347\261\263\347\262\211.jpg"
diff --git "a/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\241\357\274\232\347\205\270\347\202\222\351\270\255\345\255\220.jpg" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\241\357\274\232\347\205\270\347\202\222\351\270\255\345\255\220.jpg"
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rename from "dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\241\357\274\232\347\205\270\347\202\222\351\270\255\345\255\220.jpg"
rename to "translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\241\357\274\232\347\205\270\347\202\222\351\270\255\345\255\220.jpg"
diff --git "a/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\242\357\274\232\347\261\263\347\262\211\350\243\271\351\270\255.jpg" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\242\357\274\232\347\261\263\347\262\211\350\243\271\351\270\255.jpg"
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rename from "dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\242\357\274\232\347\261\263\347\262\211\350\243\271\351\270\255.jpg"
rename to "translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\242\357\274\232\347\261\263\347\262\211\350\243\271\351\270\255.jpg"
diff --git "a/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\243\357\274\232\351\253\230\345\216\213\351\224\205\350\222\270\347\205\256.jpg" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\243\357\274\232\351\253\230\345\216\213\351\224\205\350\222\270\347\205\256.jpg"
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rename from "dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\243\357\274\232\351\253\230\345\216\213\351\224\205\350\222\270\347\205\256.jpg"
rename to "translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/step\342\221\243\357\274\232\351\253\230\345\216\213\351\224\205\350\222\270\347\205\256.jpg"
diff --git "a/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.jpg" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.jpg"
similarity index 100%
rename from "dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.jpg"
rename to "translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.md" "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.md"
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+++ "b/translation/ch/dishes/meat_dish/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255/\346\271\230\347\245\201\347\261\263\345\244\253\351\270\255.md"
@@ -0,0 +1,63 @@
+# 湘祁米夫鸭的做法
+
+![湘祁米夫鸭](./湘祁米夫鸭.jpg)
+
+湖南两祁地区特色菜品，逢年过节家家桌上有。鸭肉被米粉子包裹，入口咸香回味悠长可解乡愁。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鸭子（必须新鲜现杀的）
+- 糯米粉
+- 粘米粉
+- 蒸肉粉
+- 细辣椒粉（吃辣则加）
+- 白胡椒粉
+- 五花肉（可加可不加）
+- 姜蒜
+- 盐
+- 食用油
+- 开水
+
+## 计算
+
+正常 3-4 人吃
+
+- 鸭子：1000g
+- 糯米粉：100g
+- 粘米粉: 300g
+- 蒸肉粉: 50g
+- 细辣椒粉: 50g
+- 白胡椒粉：5g
+- 五花肉：50g
+- 姜蒜：20g
+- 盐：10g
+- 食用油：10g
+- 开水：100g
+
+## 操作
+
+* 将糯米粉、粘米粉、蒸肉粉、细辣椒粉、5 克盐、白胡椒粉倒一起搅匀
+* 鸭子让热心摊主剁成蒸煮块，姜切片，蒜子剥皮，五花肉切片即可
+* 热锅凉油煸炒五花肉出油，再加食用油烧热，下入鸭子煸炒
+* 鸭子煸炒到表皮焦变色，下入姜蒜和盐继续煸炒香味
+* 关小火倒入米粉翻炒，鸭肉均匀裹满米粉子，加入开水，少量多次的加，边加边翻炒
+* 翻炒鸭肉和米粉有湿感，铲出入碗中，高压锅放水蒸 20-25 分钟
+* 出锅前撒点葱花即可享用了
+
+## 附加内容
+
+这是一道家乡菜。
+鸭子品种不限，这里买的是水鸭，价格 24。
+蒸 20 分钟，是老鸭的话，蒸一个小时以上。
+第一步中粘米粉是主要的粉子，糯米粉是加软糯口感，蒸肉粉是加五香味道，辣椒粉和胡椒粉是加复合香味。
+
+下面贴出重要步骤以供参考：
+
+![step①：准备米粉.jpg](./step①：准备米粉.jpg)
+![step②：煸炒鸭子.jpg](./step②：煸炒鸭子.jpg)
+![step③：米粉裹鸭.jpg](./step③：米粉裹鸭.jpg)
+![step④：高压锅蒸煮.jpg](./step④：高压锅蒸煮.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\203\244\351\270\241\347\277\205.md" "b/translation/ch/dishes/meat_dish/\347\203\244\351\270\241\347\277\205.md"
new file mode 100644
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+++ "b/translation/ch/dishes/meat_dish/\347\203\244\351\270\241\347\277\205.md"
@@ -0,0 +1,43 @@
+# 烤鸡翅的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡翅中
+- 盐
+- 黑胡椒粉
+- 酱油
+- 料酒
+- 烤箱
+
+## 计算
+
+- 鸡翅用量为 3-4 个/人
+- 盐的用量为 2 g/人
+- 黑胡椒粉的用量为 1 g/人
+- 酱油的用量为 3 ml/人
+- 料酒的用量为 3 ml/人
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 鸡翅的预处理
+
+- 鸡翅放入碗中
+- 加盐、黑胡椒粉、酱油、料酒进行腌制 30-40 分钟
+
+### 烤制过程
+
+- 将烤箱预热至 200℃
+- 将腌制好的鸡翅均匀地放在烤盘上
+- 将烤盘放入烤箱中层，烤 15-20 分钟
+- 取出烤盘，将鸡翅翻面，再烤 15-20 分钟，直到熟透
+
+## 附加内容
+
+- 可以在腌制鸡翅时加入蜂蜜、酱油、姜蒜粉、五香粉等作为调味料，提升口感和香气
+- 烤鸡翅时，建议将烤盘底部垫上一层锡纸，便于清洁烤盘
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\205\216\347\203\244\347\276\212\346\216\222/\347\205\216\347\203\244\347\276\212\346\216\222.md" "b/translation/ch/dishes/meat_dish/\347\205\216\347\203\244\347\276\212\346\216\222/\347\205\216\347\203\244\347\276\212\346\216\222.md"
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@@ -0,0 +1,51 @@
+# 煎烤羊排
+
+> 煎烤羊排是一道兼具炖煮与煎制工艺的菜品，外酥里嫩、香气四溢。既可作为家庭聚餐的硬菜，也能在宴会大餐中作为亮点端上桌。炖煮后的羊排酥烂入味，再经过煎制激发香料，味道浓郁而不腻。
+
+- 难度：⭐⭐⭐⭐
+- 份量：3–4 人份
+
+## 所需食材
+
+- 羊排 750g（建议带一些肥肉，香味更足）
+- 桂皮 2g
+- 花椒 5g（不可缺少）
+- 八角 1 颗
+- 白芷 6g（不可缺少）
+- 香叶 5 片
+- 盐 25g（若煮制时放盐，则放弃喝汤；若不放盐，则煎制时再加）
+- 料酒 10ml
+- 辣椒粉 5g（可自行调节）
+- 孜然粒 2g
+- 烧烤撒料 2g
+- 孜然粉 2g
+- 白芝麻 2g
+- 糖 1g
+
+## 所需工具
+
+- 高压锅（30 分钟）或普通锅（约 80 分钟）
+- 炒锅 / 煎锅（无油无水）
+- 菜刀、砧板
+
+## 制作步骤
+
+1. **准备羊排**  
+   购买时选择带适量肥肉的羊排。按照骨头分布，将羊排切成小块。  
+2. **焯水**  
+   冷水下锅加入羊排，水开后继续焯水 2–3 分钟，捞出备用。
+3. **炖煮羊排**  
+   将羊排放入锅中（高压锅 30 分钟；普通锅 1 小时 20 分钟），同时加入桂皮、花椒、八角、白芷、香叶、料酒。若要喝汤，此时不要放盐；若不喝汤可加入 25g 盐。
+4. **煎烤羊排**  
+   将炖好的羊排放入无油无水的煎锅，中大火煎 6–7 分钟，煎出肥肉油脂。表面金黄酥脆后，不要倒出羊油。
+5. **调味收香**  
+   向锅中加入辣椒粉、孜然粒、烧烤撒料、孜然粉、白芝麻，翻炒均匀以羊油激发香味；根据口味补充盐和糖。
+6. **出锅**  
+   外酥里嫩即可装盘。
+
+## 小贴士
+
+- 羊排肥瘦相间更香。花椒和白芷为关键调料，不可缺少。
+- 肉不宜炖过久或过于软烂，否则煎制时易碎。
+- 焯水、炖煮、煎制过程中会产生较多羊油，请妥善处理，避免堵塞下水道。
+- 煎制阶段利用羊油炒香调料，风味更佳。
diff --git "a/dishes/meat_dish/\347\211\233\346\216\222/\347\211\233\346\216\222.jpg" "b/translation/ch/dishes/meat_dish/\347\211\233\346\216\222/\347\211\233\346\216\222.jpg"
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+
+# 牛排的做法
+
+![牛排成品](./牛排.jpg)
+
+牛排是一种广受欢迎的西式肉类料理，富含蛋白质、油脂和铁、锌等矿物质。牛排的烹饪过程通过灵活的烹饪手法（如煎、烤、慢煮、熟成）控制牛排的熟度，从三分熟（中心为粉红色）到全熟（完全熟透）可选。高温烹饪能形成焦香外壳，搭配盐、大蒜、黄油、香料可以得到丰富的风味。牛排烹饪的入门较为简单，但精通困难。本文主要介绍最简单的煎牛排，全部烹饪过程耗时 15-30 分钟。图示为 5 分熟的牛小排(short ribs)。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 平底锅（有条件的推荐铸铁平底锅）
+- 锡箔纸（可选）
+- 厨房纸（可选）
+- 汤匙
+- 牛排，参见[如何选择不同种类的牛排](https://zhuanlan.zhihu.com/p/72352426)
+- 橄榄油（推荐特级初榨橄榄油）
+- 黄油
+- 盐（推荐大颗粒海盐）
+- 黑胡椒粉（推荐粗颗粒现磨黑胡椒）
+- 大蒜
+- 香料（可选，推荐迷迭香或者百里香，尽量使用新鲜的植物枝条而不是这些香料磨成的粉）
+- 预制牛排酱汁（可选）
+- 配菜（ 可选，按喜好准备，这里推荐芦笋，口蘑，小番茄，小土豆，选其中的 1-2 种即可）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 牛排 450-500g（两片牛排）
+- 黑胡椒粉 2g
+- 盐 5g
+- 大蒜 1 个（约 25-30g，实际用量约为 5-10g）
+- 橄榄油 10-15ml
+- 黄油 20-25g
+- 口蘑 5-10 个
+- 小土豆 5-10 个（每个约 20g）
+- 小番茄 5-10 个（每个约 15g）
+- 百里香 2g（若使用新鲜百里香枝条，取 3-6 根，每根约 10cm 长即可）
+
+## 操作
+
+### 备料
+
+1. 从冰箱中取出牛排解冻。
+
+  - 如果牛排处于冰冻状态，需提前一晚转移至冷藏室，并在烹饪前半小时放置在常温中。
+  - **请勿**将牛排**置于水中或加热解冻**。
+
+2. 将小番茄，小土豆和口蘑洗净，对半切开备用。
+3. 将大蒜剥皮，留 5-8 个较大的蒜瓣，用刀背**压扁**备用。
+4. 牛排的预处理
+
+  - 对于肉眼牛排（见[如何选择不同种类的牛排](https://zhuanlan.zhihu.com/p/72352426)），使用厨房剪刀竖直插入到肉眼牛排中心的结缔组织，剪 1-2 刀。这是因为肉眼牛排的“肉眼”（即这块结缔组织）在高温下会剧烈收缩导致牛排变形，使得牛排无法均匀受热。
+  - 对于西冷牛排，如果您不喜欢西冷牛排边上的油脂，可以用刀慢慢将其剔除。
+  - 随后，使用厨房纸包裹牛排，将牛排上附着的水全部吸干，直至牛排放在案板上拿起后不留下明显水渍即可。
+
+### 烹饪
+
+ 注：本过程适用于制作 2-3cm 厚、5-7 成熟的牛排。如果您喜欢不同的熟度，考虑将前半部分煎制时间在此基础上增加或缩短 20-30%。
+
+1. 将炉灶打开高火（见附录对于火力大小的说明），同时锅中加入橄榄油，热锅 15-30 秒。
+2. 腌制牛排。将海盐和黑胡椒均匀的洒在牛排的全部表面并用手涂抹，揉搓，使得盐和胡椒颗粒尽量嵌入到肉中。注意，腌制完成后牛排**需要立即下锅，不推荐提前腌制牛排**。这是因为外表涂抹的盐会析出牛肉中的水分，影响烹饪的同时丧失风味。
+3. 热锅至油温 6-8 成（参见[油温判断技巧](./../../../tips/advanced/油温判断技巧.md)），将牛排由近及远的缓慢放入锅中。
+4. 如果您使用了土豆作为配菜，可以将土豆放入碗中，然后放进微波炉加热 10 分钟，或者放入开水煮 3-5 分钟。
+5. 单面煎制 1.5 分钟（这个时间适用于 2-3cm 厚大约的牛排。如果您的牛排更薄，考虑将这个时间缩短为 1 分钟。如果您的牛排更厚，考虑将这个时间增加至 2-2.5 分钟。）
+6. 翻面，再煎制 1.5 分钟。
+
+  - 对于西冷牛排和菲力牛排，您需要使用筷子或者锅铲将牛排竖起来，煎它的侧面约 30 秒。
+
+7. 将炉灶切换至中火，随后按顺序**快速加入**黄油、大蒜、百里香。用锅铲推动黄油在锅中快速涂抹直至完全融化。将大蒜压在牛排下以增加风味。
+8. 将平底锅**倾斜地放在灶上**，使得油全部流到锅的一侧。
+9. 将香料和大蒜放置在牛排上，用汤匙舀起锅中的油，不断地淋在牛排上。这个过程持续 30 秒，随后将牛排翻面，再重复这个过程 30 秒。
+
+  - 您可以通过观察油淋在牛排表面时的状态来判断当前的火候。如果油淋在牛排上时冒泡并且油的颜色没有变成深褐色，则油温合适。
+  - 如果您的牛排没有擦干净或使用了不推荐的方式解冻，或者使用盐进行了提前腌制，这个时候锅中会出现大量水，导致牛排最后是被“煮熟”的，从而丧失风味。
+  - 如果牛排表面出现大量的油泡并且油的颜色变成深褐色，则说明油温过高，您需要将锅移开灶台，稍等片刻再继续淋油。
+
+10. 将牛排盛出放在案板上，用锡箔纸包裹，等待 5-10 分钟。这个过程（称为醒肉）的作用是利用牛排自身的温度继续加热，锁住水分。
+11. 将配菜（土豆，番茄，蘑菇）倒入锅中，开中火煎 5 分钟。
+12. 取出牛排，用刀切成宽度 1.5cm 宽度的肉条，此时您可以观察到牛肉的熟度。
+13. 取出配菜，装盘，淋上锅中剩余的油或者牛排酱汁（可选）
+
+## 附加内容
+
+### 火候的控制
+
+煎制牛排是控制火候的艺术。限于篇幅，这里简单给出一些定量评估火力的方法和本文中用到的与火候相关的术语。更多内容参见[油温判断技巧](./../../../tips/advanced/油温判断技巧.md)。
+
+- 对于电磁炉：
+  - 高火：功率 1.8Kw - 2.2kw。
+  - 中火：功率 800w - 1.4kw。  
+  - 小火：功率 200w - 600w。
+- 对于燃气灶：
+  - 高火：旋转气阀至最大出气速度的 70%-90%。
+  - 中火：旋转气阀至最大出气速度的 40%-60%。
+  - 小火：旋转气阀至最大出气速度的 10%-30%。
+
+### 关于调味
+
+牛排的调味不一定需要遵循本指南的规范。通常来说，大蒜、黑胡椒和黄油是必须的，但如果您不喜欢迷迭香或百里香等唇形科植物等味道，您可以自由尝试其他牛排调味料进行调味。市面上也有售卖的多种烤肉调味盐可供选择。笔者曾发现一种中西结合的做法，即将小米辣切开与蒜片加入橄榄油中煎，并作为调味在最后淋到牛排上，也独具风味。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\214\252\347\232\256\345\206\273/\347\214\252\347\232\256\345\206\273.jpg" "b/translation/ch/dishes/meat_dish/\347\214\252\347\232\256\345\206\273/\347\214\252\347\232\256\345\206\273.jpg"
similarity index 100%
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rename to "translation/ch/dishes/meat_dish/\347\214\252\347\232\256\345\206\273/\347\214\252\347\232\256\345\206\273.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\347\214\252\347\232\256\345\206\273/\347\214\252\347\232\256\345\206\273.md" "b/translation/ch/dishes/meat_dish/\347\214\252\347\232\256\345\206\273/\347\214\252\347\232\256\345\206\273.md"
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+# 猪皮冻的做法
+
+![无骨鸡爪成品](./猪皮冻.jpg)
+
+猪皮冻是一道简单易做的菜。北方人年夜饭餐桌上的“常青树”，晶莹剔透的外表，滑嫩 Q 弹的口感，是不折不扣的超级下酒菜。
+
+猪皮美容养颜，难度稍高，预计制作时长 24 小时。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+<!-- 可以推荐购买哪个品牌的来方便决策。 -->
+
+- 猪皮
+- 大料、花椒、白芷、桂皮、丁香、香叶、小茴香
+
+## 计算
+
+每份：
+
+* 主料:猪皮 1kg、水 4kg
+* 调料：盐 13g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml、葱 10g、葱 10g、姜片 20g
+* 香料包：八角 10g、花椒 5g
+
+## 操作
+
+- 将猪皮，剁成不超过 10cm 小块，用清水浸泡 12 小时，然后冷水下锅，加入姜 10g、料酒 50ml 后，汆烫 5-10 分钟，捞出放入冷水中
+- 将焯过水的猪皮，放到案板上，将里面的白肉部分全部剔除，然后再切成成不超过 3mm 的长条，放入盆中
+- 加入白醋 20g，盐 5g，用力搓洗 3 分钟，再用清水洗净，这时的猪皮已经基本没什么腥味
+- 锅内加入 4kg 水，放入猪皮，葱 10g，姜片 10g，八角 10g，花椒 5g，大火烧开后，小火煲煮 90 分钟至猪皮软烂
+- 再加入盐 8g、味精 10g、鸡精 15g、生抽 50ml、老抽 20ml 调味后，倒入盘中，将葱姜，八角拣出，晾凉至果冻状
+- 放冰箱冷藏即可，食用时，切成小块或者厚片
+
+## 附加内容
+
+- 操作时，需要注意，做猪皮冻，直接下锅煮就“废”了，也是最忌讳的，一定要用白醋和盐不断搓洗猪皮，这样保证煮好的猪皮晶莹剔透，而且还没腥味
+- 参考资料：[铭哥说美食](https://www.bilibili.com/video/BV1hh41117TL?spm_id_from=333.999.0.0)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\214\252\350\202\211\347\203\251\351\205\270\350\217\234.md" "b/translation/ch/dishes/meat_dish/\347\214\252\350\202\211\347\203\251\351\205\270\350\217\234.md"
new file mode 100644
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+# 猪肉烩酸菜的做法
+
+猪肉烩酸菜是一道北方名菜，简单易做。富含蛋白质。一般初学者需要 3 小时完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+* 猪五花肉或猪肉排骨
+* 东北酸菜
+* 大葱
+* 姜
+* 蒜
+* 盐
+* 生抽酱油
+* 五香粉
+* 料酒
+* 大料
+
+## 计算
+
+按照 3-5 个人吃的量：
+
+* 猪排骨或者五花肉（总共） 1500 克
+* 东北酸菜 1000 克
+* 大葱 1 根
+* 姜 100 克
+* 蒜 4 瓣
+* 盐 10 克
+* 生抽酱油 15 克
+* 五香粉 10 克
+* 料酒 20 毫升
+* 大料 2 颗
+
+## 操作
+
+- 大葱切段；生姜 50 克切段， 50 克切末；大蒜切末，备用。
+- 全部酸菜切丝，用水冲洗 2 ～ 3 遍备用。
+  -冲洗次数取决于个人口味，喜欢酸味，可以冲洗 2 遍。害怕酸味，可以冲洗 3 ～ 4 遍。不能不冲洗，否则会过酸。
+- 排骨和五花肉入锅，倒入冷水淹没。放入全部葱段， 50 克生姜段和料酒 20 毫升。大火煮开后，等待 5 分钟。关火，将排骨和五花肉捞出，冷水冲洗掉浮沫，备用
+- 煮好的五花肉切片或者切块，备用。
+- 将之前的锅洗干净，并且擦干（不然加入油会崩出来）。
+- 锅中加入油，开中火，放入姜蒜末爆香，放入五花肉和排骨。将五花肉和排骨煎至金黄，倒入 10 克五香粉和 15 克 生抽酱油，用铲子翻动 1 ～ 2 分钟。
+- 将冲洗好的酸菜丝加入锅中，翻炒 3 分钟。
+- 倒入纯净水至刚好没过食材，加入 2 颗大料，转大火，直到锅中水沸腾。转中火，盖锅盖焖煮。
+- 等待 1.5 ～ 2 小时，直至五花肉软烂 （可以用筷子轻松扎穿）
+- 掀开锅盖，开大火收汤，翻动锅中食材直至锅中剩余水分只覆盖锅底，转小火，准备调味。
+- 调味：加入食用盐 10 克，搅拌均匀。
+- 关火，出锅。
+
+## 附加内容
+
+- 大火收汤时，注意不要糊锅，可以适当翻动来检查水位。
+- 调味的技巧，最后加盐时，可以一点一点加入，搅拌后品尝味道，直到可以接受的口味
+- 本菜品有酸菜的特殊风味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\224\234\350\276\243\347\203\244\345\205\250\347\277\205.md" "b/translation/ch/dishes/meat_dish/\347\224\234\350\276\243\347\203\244\345\205\250\347\277\205.md"
new file mode 100644
index 0000000000..7b9226295a
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+++ "b/translation/ch/dishes/meat_dish/\347\224\234\350\276\243\347\203\244\345\205\250\347\277\205.md"
@@ -0,0 +1,64 @@
+# 甜辣烤全翅的做法
+
+本甜辣烤全翅使用空气炸锅烹饪并仅使用家中常见调料，低油脂并且不需要成品烧烤酱，一份适合单人食用，食材处理需要 15 分钟，腌制需要 120 分钟， 烹饪需要 50 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 空气炸锅
+- 鸡全翅
+- 生抽
+- 老抽
+- 蒜粉
+- 胡椒粉
+- 糖
+- 甜椒粉
+- 辣椒粉
+- 蚝油
+- 水
+- 油
+- 锡纸盘
+- 保鲜膜
+
+## 计算
+
+一份为一人餐，多人餐请等比例增加。
+
+一份：
+
+- 鸡全翅 4 个
+- 生抽 45ml
+- 老抽 15ml
+- 蒜粉 10g
+- 胡椒粉 5g
+- 糖 10g
+- 甜椒粉 10g
+- 辣椒粉 5g
+- 蚝油 15ml
+- 水 20ml
+- 油 10ml
+
+## 操作
+
+- 将 4 个新鲜鸡全翅取出，在翅中两根骨头之间用刀划开表皮，正反面各一刀
+- 将 4 个鸡全翅放入碗中，加入生抽 45ml ， 老抽 15ml ， 蒜粉 10g ， 胡椒粉 5g ， 糖 10g ， 甜椒粉 10g ，辣椒粉 5g ， 蚝油 15ml ， 水 20ml 以及油 10ml
+- 用勺子将酱汁均匀的抹在鸡全翅上，尤其是翅中的刀口处，大约花费 3 分钟
+- 用保鲜膜盖住防油腌制中鸡全翅的碗，放入冰箱冷藏格静置 120 分钟
+- 取出鸡全翅，锡纸盘中放入鸡全翅 4 个，将碗中残余酱料均匀倒在鸡全翅上
+- 锡纸盘放入空气炸锅的烤篮上，用 200 摄氏度烤 25 分钟
+- 打开空气炸锅，小心取出锡纸盘，将鸡全翅翻面
+- 继续 200 摄氏度烤 25 分钟
+- 取出即可食用
+
+## 附加内容
+
+- 本例中鸡全翅口感为微辣，需增加辣度请增加辣椒粉用量，但不宜超过 30g
+- 鸡全翅指包含翅尖，翅中和翅根的鸡翅
+- 本品效果微焦，如不喜欢焦褐色外观可 不向锡纸盘中倒入残余酱汁并 每面只烤制 20 分钟
+- 实际烤制效果请根据自己空气炸锅的功率判断
+- 甜椒粉起增加色泽和风味作用，本身不能作为辣味剂
+- 腌制时间可自由掌控，建议在 60 分钟到 180 分钟之间为宜
+- 刚出锅的锡纸盘比较烫，请用夹子夹取或使用湿抹布之类的隔热材料拿取
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\225\252\350\214\204\347\272\242\351\205\261.md" "b/translation/ch/dishes/meat_dish/\347\225\252\350\214\204\347\272\242\351\205\261.md"
new file mode 100644
index 0000000000..366d78d064
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\225\252\350\214\204\347\272\242\351\205\261.md"
@@ -0,0 +1,52 @@
+# 番茄红酱的做法
+
+番茄红酱香浓可口，营养丰富，咱很喜欢。可以作为薄饼、意面~~热干面~~等主食的百搭酱料。有些繁琐，适合有烹饪经验的人尝试。一次吃不完也没有关系，可以冷冻后随时拿出来加热哦。（但是千万要记得吃）
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 碎牛肉
+- 蒜瓣
+- 胡萝卜
+- 芹菜
+- 洋葱
+- 橄榄油
+- 糖
+- 食盐
+- 胡椒粉
+- 番茄酱
+- 牛奶
+- 干罗勒或百里香（可选）
+
+## 计算
+
+每份：
+
+- 碎牛肉 500g
+- 蒜瓣 2 个
+- 胡萝卜 半根
+- 芹菜 一根
+- 洋葱 半个
+- 橄榄油
+- 糖 2g
+- 食盐 10g
+- 黑胡椒粉 5g
+- 番茄酱 300g
+- 牛奶 300ml
+
+## 操作
+
+- 将胡萝卜、芹菜、洋葱切碎，蒜瓣切片。
+- 加入 10ml 橄榄油，热油下锅蔬菜，大火翻炒开始略微变色后盛出。
+- 锅内加油 10ml，加蒜翻炒 10 秒，加入碎牛肉、糖、盐、胡椒粉和香料将牛肉炒脆（有颗粒感）。
+- 加入炒好的蔬菜们和番茄酱继续翻炒，搅拌均匀。
+- 分多次缓缓倒入牛奶，中小火煮 30 分钟，完成。
+
+## 附加内容
+
+- **考虑各个品牌的番茄酱内含盐量不同，建议在炒牛肉时少放盐，煮的时候尝一下再调味**
+- **煮酱料期间请搅动，以免粘锅。如果酱料变粘稠就可以出锅啦！**
+- 可根据个人口味，将碎牛肉替换成一半碎猪肉一半碎牛肉，牛奶替换成鸡汤或饮用水。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.jpg" "b/translation/ch/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.jpg"
similarity index 100%
rename from "dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.jpg"
rename to "translation/ch/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.md" "b/translation/ch/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.md"
new file mode 100644
index 0000000000..6885d74367
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207/\347\230\246\350\202\211\345\234\237\350\261\206\347\211\207.md"
@@ -0,0 +1,47 @@
+# 瘦肉土豆片的做法
+
+![示例菜成品](./瘦肉土豆片.jpg)
+
+瘦肉土豆片是一道简单易做的菜。小炒家常菜，方便快速，适合上班族用于带饭必备小炒菜。一般初学者只需要 1 小时即可完成。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 纯瘦肉
+- 土豆
+- 蒜苗
+- 生粉（玉米淀粉或其他淀粉）
+- 生抽
+- 老抽
+- 食用盐
+
+## 计算
+
+1 人食用版本
+
+- 纯瘦肉 200g
+- 土豆 200g
+- 蒜苗 2 根（约 20 g）
+- 生粉 5g
+- 生抽 10g
+- 老抽 3g
+- 食用盐 2g
+
+## 操作
+
+- 土豆去皮、对半切开，再切成约 2mm 的薄片，备用
+- 蒜苗洗净，切成约 1cm 的段，备用
+- 瘦肉洗净切成约 2mm 的薄片，放入碗中，加入 5g 生粉、5g 生抽、3g 老抽腌制十分钟，备用
+- 瘦肉腌制时，烧一锅开水，将土豆片放入锅中，焯水，约 5 分钟
+- 热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高
+- 放入瘦肉，翻炒至变色，倒入蒜苗一起炒，蒜苗炒约 20 秒
+- 放入土豆，保持翻炒，加入 2g 食用盐、5g 生抽，
+- 炒约 3 分钟，盛盘
+
+## 附加内容
+
+- 土豆片焯水注意不宜太久，防止土豆片变软
+- 腌制瘦肉要搅拌均匀
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\231\275\350\217\234\347\214\252\350\202\211\347\202\226\347\262\211\346\235\241.md" "b/translation/ch/dishes/meat_dish/\347\231\275\350\217\234\347\214\252\350\202\211\347\202\226\347\262\211\346\235\241.md"
new file mode 100644
index 0000000000..2ffa65ee28
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\231\275\350\217\234\347\214\252\350\202\211\347\202\226\347\262\211\346\235\241.md"
@@ -0,0 +1,50 @@
+# 白菜猪肉炖粉条的做法
+
+白菜猪肉炖粉条是一道简单易做的菜。这是一道传统的东北家常菜，以做法简单、味道上乘的特点，在广大东北人民群众中备受喜爱。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 五花肉
+- 白菜
+- 土豆干粉条
+- 十三香
+- 鸡精
+- 食用盐
+- 老抽
+- 生抽
+
+## 计算
+
+每份：
+
+- 五花肉 300g
+- 大白菜 500g
+- 土豆干粉条 50g
+- 十三香 10g
+- 鸡精 5g
+- 食用盐 15g
+- 老抽 5ml
+- 生抽 5ml
+
+## 操作
+
+- 锅内烧水，水开后放入干粉条，煮 5 分钟后同水一起倒出容器中，盖上盖子继续浸泡泡 备用（第一步先做这个，期间可以进行以下步骤）
+- 五花肉切 3mm 的肉片，备用
+- 大白菜嫩叶与白菜帮子分开切成 2 份菜片，备用
+- 热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高
+- 放入五花肉，保持翻炒至肉变色
+- 加入老抽，炒 **1 分钟**，给肉上色
+- 加入白菜帮子，加入食用盐、生抽，炒一分钟（如果粘锅，烹入 10ml 水）
+- 加水没过所有食材，加入鸡精 ，十三香，沸腾后，将火调小然后**等待 20 分钟**
+- 粉条滤水切成小段放入碗中 备用
+- 加入白菜嫩叶，炒匀后将粉条放在菜上方，加盖再煮 **5 分钟**
+- 尝味、关火，收汁
+
+## 附加内容
+
+- 土豆干粉条煮制时间长，可以放在第一步，期间进行其他步骤
+- 最后一步尝味，如果发现有味道淡、未熟，继续加盖煮一段时间
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\262\211\350\222\270\350\202\211.md" "b/translation/ch/dishes/meat_dish/\347\262\211\350\222\270\350\202\211.md"
new file mode 100644
index 0000000000..362f3c8f4a
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\262\211\350\222\270\350\202\211.md"
@@ -0,0 +1,61 @@
+# 粉蒸肉的做法
+
+粉蒸肉是一道经典的中式蒸菜，香味浓郁，口感软糯，营养丰富。适合家庭聚餐或节日宴客。此菜适合有一定烹饪经验的人士制作，预计从准备到完成约需 90 分钟。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 五花肉 500g（肥瘦相间）
+- 蒸肉米粉 100g（推荐使用李锦记或自制）
+- 生抽 15ml
+- 老抽 10ml
+- 料酒 15ml
+- 郫县豆瓣酱 10g（可选）
+- 姜末 10g
+- 蒜末 10g
+- 白砂糖 5g
+- 土豆 300g（或南瓜 300g，作为垫底食材）
+- 清水（蒸锅用）2000ml
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 3 个人吃。
+
+每份：
+
+- 五花肉 250g
+- 蒸肉米粉 50g
+- 生抽 7.5ml
+- 老抽 5ml
+- 料酒 7.5ml
+- 郫县豆瓣酱 5g（可选）
+- 姜末 5g
+- 蒜末 5g
+- 白砂糖 2.5g
+- 土豆或南瓜 150g
+- 蒸锅用水 1000ml
+
+## 操作
+
+- 将五花肉洗净，切成长约 5cm、宽约 3cm、厚度约 0.5cm 的肉片
+- 将姜、蒜切成颗粒直径不大于 1mm 的细末
+- 取一大碗，放入切好的五花肉、15ml 生抽、10ml 老抽、15ml 料酒、10g 郫县豆瓣酱、10g 姜末、10g 蒜末、5g 白砂糖
+- 用筷子搅拌均匀后，盖上保鲜膜，室温(20°C - 25°C)静置腌制 30 分钟
+- 腌制完成后，加入 100g 蒸肉米粉，继续翻拌 2 分钟，确保每片肉都均匀裹粉
+- 土豆去皮，切片厚度控制在 0.8cm，片面积约为 5cm x 5cm，重量控制在 300g
+- 在直径 20cm 的深碗底部铺满土豆片，尽量无重叠
+- 将拌好粉的五花肉均匀铺在土豆片上，压实
+- 蒸锅中加入 2000ml 清水，开火加热至水面持续冒泡(100°C)
+- 将装好食材的碗放入蒸锅内，盖好锅盖
+- 保持中火蒸 60 分钟（火力保持在可持续沸腾的程度，约 600W 热功率）
+- 时间结束后，用筷子插入肉块中央，若能轻松穿透并无明显阻力，则表明蒸熟
+- 若未达到此状态，则继续加热 10 - 15 分钟，直至肉质软烂，油脂渗出
+- 取出盛盘，即可食用
+
+## 附加内容
+
+- 如需自制米粉，可将大米 150g 放入锅中，中小火炒至微黄色（约 8 分钟），再加入干辣椒 1g、花椒 1g、八角 0.5g，炒香后用料理机打碎，过筛备用
+- 蒸制期间如水量低于锅底高度 1cm，应立即补充 500ml 热水（90°C 以上），以维持蒸汽充足
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/1.jpeg" "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/1.jpeg"
diff --git "a/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/2.jpeg" "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/2.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/\347\263\226\351\206\213\346\216\222\351\252\250.md" "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/\347\263\226\351\206\213\346\216\222\351\252\250.md"
new file mode 100644
index 0000000000..fa7ae77933
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\346\216\222\351\252\250/\347\263\226\351\206\213\346\216\222\351\252\250.md"
@@ -0,0 +1,59 @@
+# 糖醋排骨的做法
+
+糖醋排骨是一道具有代表性的传统名菜，以其独特的酸甜口味深受大众喜爱。本菜谱在保留原有风味的基础上，对用料绑定、火候控制以及操作细节作了优化，旨在提高菜谱的可迁移性和可执行性。
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 排骨
+- 白砂糖
+- 食用油
+- 生抽
+- 蚝油
+- 老抽
+- 鸡精
+- 姜片
+- 芝麻
+- 番茄酱
+- 香醋
+- 五香粉
+
+## 计算
+
+每份：
+
+- 排骨 300 g
+- 白砂糖 30 g
+- 食用油 300–350 ml  （油量需根据锅具大小调整，如用于深炸则以足以覆盖排骨 2/3 为准）
+- 生抽 5 ml
+- 蚝油 5 ml
+- 老抽 5 ml
+- 鸡精 2 g
+- 姜片 2 片
+- 芝麻 2 g
+- 番茄酱 10 g
+- 香醋 5 ml
+- 五香粉 2 g
+
+## 操作
+
+- 排骨与姜片放入冷水中，大火加热至水沸腾、出现大量泡沫后转中火，待水持续沸腾时再转小火焯水 2–3 分钟，捞出备用。
+- 用开水反复清洗排骨 2–3 遍，确保彻底去除血沫。
+- 在锅中倒入足够量的食用油进行深炸（油量依据锅具大小而定，建议约 300 ml 供一般家庭使用），待油温升至约 170°C 后，下排骨炸制 3–5 分钟，直至表面略呈金黄色，捞出控油。
+- 另取干净锅，置于小火上加热 50 ml 热水，加入白砂糖 30 g，轻轻搅拌直至糖完全溶解，并略呈淡黄色。此步骤的重点在于观察糖溶解情况，无需过分依赖颜色变化。
+- 将炸好的排骨倒入炒制糖水的锅中，迅速翻炒 30 秒后，依次加入香醋 5 ml、生抽 5 ml、蚝油 5 ml、鸡精 2 g、番茄酱 10 g、五香粉 2 g，再次翻炒 30 秒，使调料均匀裹覆排骨，然后加入开水至刚好没过排骨。
+- 用大火将锅中液体煮沸后，加入老抽 5 ml 进行上色，并快速收汁；若排骨块较大，可转小火焖煮 5–10 分钟以便更好地入味，切勿采用中火长时间炖煮 20 分钟，以免损伤口感。
+- 起锅装盘，撒上芝麻 2 g，即可享用。
+
+## 附加内容
+
+- 炸排骨时可根据实际情况轻撒少量干淀粉于排骨表面，以提升酥脆口感。
+- 焯水时注意火力变化：冷水下锅后先用大火至水沸腾、泡沫丰富，再转中火，最后转小火焯水；焯水后应使用开水清洗，避免因温差过大导致肉质变柴。
+- 步骤四的关键在于确保白糖完全溶解，无须过分依赖颜色变化判断。
+- 收汁时应快速翻炒，使排骨均匀裹上调料，避免长时间煮炖造成口感损失。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\351\207\214\350\204\212.md" "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\351\207\214\350\204\212.md"
new file mode 100644
index 0000000000..9c00e06628
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\263\226\351\206\213\351\207\214\350\204\212.md"
@@ -0,0 +1,54 @@
+
+# 糖醋里脊的做法
+
+糖醋里脊是中国经典传统名菜之一，该菜品以猪里脊肉为主材，配以面粉、淀粉、醋等佐料，酸甜可口，让人食欲大开；该菜品在陕菜、豫菜、浙菜、鲁菜、川菜、淮扬菜、粤菜、闽菜里均有此菜。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 里脊肉
+- 醋
+- 白糖
+- 淀粉
+- 鸡蛋
+- 生抽
+- 料酒
+- 蚝油
+- 番茄酱
+- 白胡椒粉
+- 盐
+
+## 计算
+
+每份：
+
+- 里脊肉 500g
+- 醋 10g
+- 白糖 30g
+- 淀粉 50g
+- 鸡蛋 50g
+- 生抽 10ml
+- 料酒 20g
+- 蚝油 10g
+- 番茄酱 30ml
+- 白胡椒粉 5g
+- 食盐 10g
+
+## 操作
+
+- 腌肉：将猪里脊肉先切厚片，用刀背拍一拍，把肉拍松一点。切成一个手指头粗的条，加料酒，生抽，蚝油，食盐，白胡椒粉，一个鸡蛋，将肉用手抓匀，腌制 20 分钟以上。
+- 调酱：番茄酱+10g 醋+30g 白糖+150ml 清水，搅拌至糖融化，备用。
+- 裹粉：先把粉全部裹好再来炸，这样在炸的时候就不会手忙脚乱。准备一个大碗，里面放淀粉，把每一根肉条都满满裹上淀粉。
+- 炸制：油温 160 摄氏度下里脊，可以拿一个干筷子放在油里面试一下，周围冒小泡就可以下锅。
+- 炸到表面微黄可以捞出，全程中火。然后等油温升高到 200 摄氏度，把里脊倒进去重新炸一次，只需 40 秒，表皮就会很脆，马上捞出。
+- 裹酱：另外拿一个锅，锅里放底油，把调好的酱汁倒进去，煮到冒泡，把炸好的里脊放进去，翻炒，让每一根都裹上酱汁。
+- 下炸好的里脊肉翻炒，关火盛出。
+
+## 附加内容
+
+- 里脊要多炸几遍，注意火候，否则达不到外焦里嫩的效果！
+- [下厨房](https://www.xiachufang.com/recipe/104483435/)
+- [百度百科](https://baike.baidu.com/item/%E7%B3%96%E9%86%8B%E9%87%8C%E8%84%8A/135832)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.jpg" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.jpg"
similarity index 100%
rename from "dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.jpg"
rename to "translation/ch/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.md" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.md"
new file mode 100644
index 0000000000..2e640da31b
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\347\214\252\350\271\204/\347\272\242\347\203\247\347\214\252\350\271\204.md"
@@ -0,0 +1,56 @@
+# 红烧猪蹄的做法
+
+![红烧猪蹄](./红烧猪蹄.jpg)
+
+红烧猪蹄营养丰富，味道香，汤汁浓郁、下饭强。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 猪蹄
+- 香叶
+- 姜
+- 葱
+- 老抽
+- 桂皮
+- 冰糖
+- 料酒
+- 生抽
+- 盐
+- 八角
+- 食用油
+
+## 计算
+
+一份正好够 3-4 人吃。
+
+- 猪蹄：2~3 根
+- 食用油：30ml
+- 香叶 2 片
+- 姜 5 片
+- 葱半根
+- 桂皮 1 块
+- 冰糖 7-8 粒
+- 料酒 30 ml
+- 生抽 20 ml
+- 老抽 20 ml
+- 盐 8 克
+- 八角 4 个
+
+## 操作
+
+### 开始制作
+
+* 冷水锅中放入热心摊主剁好的猪蹄，加入 20 ml 料酒与葱姜，煮 15 分钟去掉血腥
+* 热锅冷油，倒入 30ml 食用油，放入 7-8 粒冰糖，开小火，熬成糖色，期间用锅铲把冰糖压碎，大概熬 2 分钟
+* 熬成糖色后，放入焯过水的猪蹄，继续小火，翻炒猪蹄，直至所有猪蹄两面微黄
+* 加入香叶 2 片、桂皮 1 块、八角 4 个、生抽 20 ml、老抽 20 ml、料酒 10 ml、姜 3 片、盐 8 克，转中火、继续翻炒 1 分钟
+* 加入开水或者冷水，水需要没过猪蹄，盖上锅盖，大火烧开，烧开之后关火
+* 把锅内的食材全部倒入高压锅中，高压锅中需要 15 分钟（如果同学没有高压锅，可放在锅中大火转小火熬制即可）
+* 15 分钟之后，把高压锅的食材倒入炒锅中，开大火收汁，此时可用筷子尝下味道、淡的话可以加 2~3g 盐
+* 大火收汁时长根据锅中的水来算，一般 30 秒即可，多留点也无碍、红烧猪蹄汤也是很下饭的
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/000.jpg" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/000.jpg"
similarity index 100%
rename from "dishes/meat_dish/\347\272\242\347\203\247\350\202\211/000.jpg"
rename to "translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/000.jpg"
diff --git "a/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/001.jpg" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/001.jpg"
similarity index 100%
rename from "dishes/meat_dish/\347\272\242\347\203\247\350\202\211/001.jpg"
rename to "translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/001.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\345\215\227\346\264\276\347\272\242\347\203\247\350\202\211.md" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\345\215\227\346\264\276\347\272\242\347\203\247\350\202\211.md"
new file mode 100644
index 0000000000..61028f617b
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\345\215\227\346\264\276\347\272\242\347\203\247\350\202\211.md"
@@ -0,0 +1,54 @@
+# 南派红烧肉的做法
+
+这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 注：如果有可能，请尽量把刀磨的锋利一些。
+* 工具：`锅`（砂锅为宜，铝锅其次，高压锅也可以，最好不要铁锅、铜锅）
+* 主料：`五花肉`
+* 辅料：`油`、`冰糖`、`老抽`、`料酒`、`香叶`、`八角`、`生姜`、`盐`、`葱`、`开水`、`凉水`、`蒜`、`花椒`
+
+## 计算
+
+一份正好够 1-3 人吃。
+
+- 猪五花肉：约 2 斤
+- 油：100-150ml，色拉油、猪油、花生油都可以
+- 姜： 6 片
+- 冰糖：约 15 块
+- 白砂糖：30g
+- 老抽：15ml
+- 料酒：20ml
+- 凉水：没过食材的量即可，看锅大小准备
+- 开水：没过食材的量即可，看锅大小准备
+- 香叶：4 片
+- 八角：3 个
+- 盐：2-3g
+- 花椒：10g
+
+## 操作
+
+建议在此之前查看炒[糖色](./../../condiment/简易版炒糖色.md)教程
+
+- `猪五花肉`切大块（约 4.5cm ）
+- `生姜`切片（每片厚度约 3mm ）
+- `开水`烧开
+- `凉水`自来水即可
+- `小葱`小葱白色的部分`葱白`切成小段（小葱最佳，大葱也可以）
+- `蒜`中间切开，不要拍扁，否则难以捞出以至最后`收汁`时影响味道
+- 建议先拿出来一半葱姜，再将剩下的`生姜、葱白、蒜、花椒、八角、香叶`提前放入一个碗中备用
+- 凉水锅中放入切好的五花肉，加入料酒与 2/5 葱姜，煮 15 分钟去掉血腥，捞出来后洗干净；
+- 炒[糖色](./../../condiment/简易版炒糖色.md)，注意采用其中提到的操作 2 来制作糖色。
+- 将准备好的`生姜、葱白、蒜、花椒、八角、香叶`还有`五花肉`倒入锅中`大火`翻炒，期间加入至闻到香味，倒入开水至没过全部肉炖煮 50 分钟-60 分钟
+  - 高压锅的话 40 分钟；
+- 加入 10ml 料酒；
+- 盖上锅盖煮至沸腾后，每隔 25 分钟打开盖子将浮在表面的油和沫捞出；
+- 当水的高度减至肉最高的高度与锅底高度的 3/5 时，转中火，并捞出除肉和水以外的所有辅料，开始收汁；
+- 打开锅盖，待汤汁快没有的时粘稠状出锅（切记不可收干）；
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\347\256\200\346\230\223\347\272\242\347\203\247\350\202\211.md" "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\347\256\200\346\230\223\347\272\242\347\203\247\350\202\211.md"
new file mode 100644
index 0000000000..701b2df751
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\272\242\347\203\247\350\202\211/\347\256\200\346\230\223\347\272\242\347\203\247\350\202\211.md"
@@ -0,0 +1,68 @@
+# 简易红烧肉的做法
+
+这份红烧肉教程是一道新手不败的菜谱。配着米饭好吃的停不下来，香糯无敌棒色泽诱人肥而不腻。建议搭配米饭食用。
+
+![红烧肉成品](./000.jpg)
+
+![红烧肉成品](./001.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 注：如果有可能，请尽量把刀磨的锋利一些。
+- 主料：`大肉`、`鸡蛋`（可选）、`豆皮`（可选）
+- 辅料：`生姜`、`冰糖`、`生抽`、`老抽`、`料酒`、`香叶`、`八角`、`盐`、`水`、`葱`（记得要开水）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2-3 个人吃。
+
+如果只有 1 人食用，可以考虑食材减半。
+
+- 猪五花肉：约 3~4 斤
+- 姜： 6 片
+- 冰糖：15 克（约 7 块）
+- 生抽：10ml
+- 老抽：15ml
+- 料酒：5ml
+- 开水：没过食材的量，需要 600ml-900ml
+- 香叶：3 片
+- 八角：2 个
+- 鹌鹑蛋（可选，没有鹌鹑蛋，可以用同等重量的鸡蛋代替）：0-2 个
+- 豆皮（可选）：0-80g
+- 盐：2-3g
+
+## 操作
+
+### 原材料准备
+
+- `猪五花肉`切大块（约 4.5cm ，冷冻半小时至一小时更好切）
+- `豆皮`切 2cm 的宽度
+- `生姜`切片（每片厚度约 3mm ）
+- `水`烧开
+- `鹌鹑蛋`煮熟并用`叉子`/`牙签`扎孔（尽量多些好入味）
+- `大葱`大葱白色的部分`葱白`
+
+### 开始制作
+
+- 冷水锅中放入切好的`猪五花肉`，加入料酒与葱姜，煮 15 分钟去掉血腥
+- 锅中放入两片`生姜`提味
+- 开中小火后直接加入`五花肉`，不需要放入食用油，每块`五花肉`六个面都煎一下，煎至出油即可
+- 将煎出的油倒出备用，并将`五花肉`推至一边，加入 15g `冰糖`，翻炒至`冰糖`融化；
+- 融化后将五花肉与冰糖炒至融合上色，加入
+  - `生抽` 10ml
+  - `老抽` 15ml
+  - `料酒` 5ml
+  - 翻炒至上色；
+- 加入`烧好的开水`炖煮 40 分钟（刀工差的同学切的过大请自觉延长炖煮时间），并放入
+  - `生姜` 2 片
+  - `香叶` 3 片
+  - `八角` 2 个
+- 盖上锅盖煮至沸腾后，加入煮好扎好孔的`鹌鹑蛋`和`豆皮`，开中小火，等待 40 分钟。（中途可适当翻搅防止粘锅）；
+- 打开锅盖，待汤汁快没有的时候开大火收汁（切记不可收干）；
+- 加入 2-3g `盐`，翻炒一下，就可以出锅了。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.jpg" "b/translation/ch/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.jpg"
similarity index 100%
rename from "dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.jpg"
rename to "translation/ch/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.md" "b/translation/ch/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.md"
new file mode 100644
index 0000000000..2aa2bd774d
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\347\276\212\346\216\222\347\204\226\351\235\242/\347\276\212\346\216\222\347\204\226\351\235\242.md"
@@ -0,0 +1,61 @@
+# 羊排焖面的做法
+
+![羊排焖面](./羊排焖面.jpg)
+羊排焖面是一道硬菜，适合聚会时候大展身手。缺点就是有点花时间，优点就是好吃，而且一道菜补齐人体所需的三大营养物质。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 带皮羊排肉
+- 青椒
+- 甜椒
+- 青椒
+- 大葱
+- 花椒
+- 干辣椒
+- 生姜
+- 白砂糖
+- 老抽
+
+## 计算
+
+1 人份 * 2 顿 = 2 人份
+
+- 带皮羊排 500g
+- 青椒，甜椒 各 2 个
+
+## 操作
+
+- 羊肉冷水下锅焯水，水开了之后把血沫撇掉，捞出羊肉。
+- 切好生姜（ 4 片)，放入干辣椒与花椒在碗里备用。
+- 在炒锅加入油。（多一点也没关系）
+- 油热之后，放入白砂糖，给羊肉炒出焦糖色。
+- 羊肉水份炒干之后，放入盐、老抽，以及备好的调味料。
+- 加入清水没过羊肉，大火煮沸之后，让其继续煮 10 分钟，之后小火炖煮 30 分钟。
+- 在此期间，可以和面。和面的量以及操作方法在附加内容里讲解 *（注 1）。
+- 放入青椒，甜椒，大葱，以及面皮进行翻炒。
+- 翻炒均匀之后，即可出锅。
+
+*注 1：可以用超市的面条代替，但是尽量选择宽面。
+
+## 附加内容
+
+(和面小指南 之 材料）
+
+- 中筋面粉 300 g
+- 盐 3 g
+- 水 180 ml
+
+(和面小指南 之 操作）
+
+- 先把材料混合均匀，加水边和边搅拌，然后把面团和到光滑
+- 醒面（ 10 分钟）
+- 再次和面到光滑
+- 醒面（ 5 分钟）
+- 把面团揉成条，切成 6 到 8 个小剂子
+- 抹上油，等待 5 分钟
+- 把面团剂子擀成面皮
+- 放入锅中焖煮 4 分钟（一片一片操作）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result1.jpg" "b/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result1.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result1.jpg"
rename to "translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result1.jpg"
diff --git "a/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result2.jpg" "b/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result2.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result2.jpg"
rename to "translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result2.jpg"
diff --git "a/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result3.jpg" "b/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result3.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result3.jpg"
rename to "translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/result3.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/\350\200\201\345\246\210\350\271\204\350\212\261.md" "b/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/\350\200\201\345\246\210\350\271\204\350\212\261.md"
new file mode 100644
index 0000000000..b776daa05d
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\200\201\345\246\210\350\271\204\350\212\261/\350\200\201\345\246\210\350\271\204\350\212\261.md"
@@ -0,0 +1,60 @@
+# 老妈蹄花的做法
+
+![result 3](./result3.jpg)
+
+红烧猪蹄营养丰富，口感细腻，软烂脱骨，配上酸辣汁简直太香！
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 猪蹄（尽量选择猪前蹄：肉多筋多骨头少）
+- 葱
+- 姜
+- 料酒
+- 生抽
+- 白芷
+- 当归（可选）
+- 鸡精
+- 盐
+- 蒜
+- 小米椒
+- 白胡椒粉
+- 生抽
+- 香醋
+- 花椒油
+- 油泼辣子（可选）
+- 白芸豆（没有可用海带）
+
+## 计算
+
+- 猪蹄：3 根
+- 白芸豆：200g
+- 当归：2g
+- 白胡椒粉：5g
+- 姜片：30g
+- 当归：2g
+- 蒜末：8g
+- 鸡精：2g
+- 生抽：25g
+- 葱花：10g
+
+## 操作
+
+### 开始制作
+
+- 200g 白芸豆提前一晚清水浸泡备用
+- 准备猪前蹄，买菜的时候让师傅从中间劈开，用喷火枪去除毛囊，拿回家清洗
+- 冷水锅中加入猪蹄、大葱段、姜片、料酒，焯水十分钟，撇去浮沫，捞出洗干净备用
+- 高压锅中放入猪蹄、当归、白芷、白胡椒粉、姜片，上汽后压三十分钟，放入白芸豆，再压十分钟，这个时候如果汤底是奶白色，那么恭喜是正确的（如果中途需要加水，只能加热水）
+
+![result1](./result1.jpg)
+
+- 揭盖后加入盐、鸡精、葱花调味
+- 调制灵魂汁子：放入葱、蒜、小米椒，白胡椒粉、生抽、香醋、油泼辣子、花椒油、猪蹄原汤
+  ![result2](./result2.jpg)
+- 灵魂汁子，浇给
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211.md" "b/translation/ch/dishes/meat_dish/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211.md"
new file mode 100644
index 0000000000..8f13287c0e
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211/\350\200\201\345\274\217\351\224\205\345\214\205\350\202\211.md"
@@ -0,0 +1,107 @@
+# 老式锅包肉的做法
+
+锅包肉是东北名菜，创始于光绪年间哈尔滨道台府厨师郑兴文之手。老式锅包肉的酸味来源于白醋汁，口味酸甜酥脆。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 猪通脊肉
+- 大葱
+- 姜
+- 蒜
+- 胡萝卜（可无）
+- 香菜
+- 白醋（建议使用 9 度的醋，这样才会有较为突出的老式锅包肉特有的醋香）
+- 白糖
+- 料酒
+- 盐
+- 味精
+- 土豆淀粉
+- 中筋面粉
+- 小苏打
+- 白熟芝麻（可无）
+- 食用油
+
+## 计算
+
+每份（约 2 人份）：
+
+- 猪通脊肉 300g
+- 大葱 50g
+- 姜 30g
+- 蒜 3-4 瓣
+- 胡萝卜 10g（可无）
+- 香菜 10g
+- 白熟芝麻 5g（可无）
+- 白醋 40g
+- 白糖 40g
+- 料酒 20ml
+- 盐 8g
+- 味精 5g
+- 米醋 5ml（可无）
+- 土豆淀粉 210g
+- 中筋面粉 70g
+- 小苏打 5g
+- 食用油 1000ml（用于炸制）
+
+## 操作
+
+1. **处理猪肉**：
+   - 将猪通脊肉切成厚度 8mm 的均匀肉片，去除白色筋膜。
+   - 用清水冲洗肉片，去除血水。
+   - 加入小苏打 5g，抓匀，静置 5 分钟。
+   - 用清水冲洗 1-2 次，去除多余小苏打。
+
+2. **腌制肉片**：
+   - 在肉片中加入盐 4g、料酒 5ml，拌匀，腌制 15 分钟。
+
+3. **准备挂浆**：
+   - **方法一**：
+     - 将土豆淀粉 100g 加入 200ml 清水，搅匀，静置 20 分钟。
+     - 倒出上层 2/3 的清水，保留底部淀粉浆，搅匀至酸奶状。
+   - **方法二（推荐）**：
+     - 将土豆淀粉 210g 和中筋面粉 70g 混合。
+     - 少量多次加入清水，搅拌至酸奶状，提起可拉丝，浆糊能在盆中堆积。
+     - 加入食用油 10ml，小苏打 1g，搅拌均匀。
+
+4. **挂浆**：
+   - 将腌制好的肉片放入浆糊中，拌匀，使每片肉均匀裹上浆。
+
+5. **调制糖醋汁**：
+   - 混合白糖 40g、白醋 40g、盐 4g、味精 5g、米醋 5ml（可无），搅拌均匀，备用。
+
+6. **准备配菜**：
+   - 大葱、姜、胡萝卜切丝，香菜切段，蒜切片。
+
+7. **炸制肉片**：
+   - **第一次炸制**：
+     - 锅中加入食用油，加热至 150℃（五成热）。
+     - 将肉片逐片放入油中，炸至表面定型，颜色浅黄，约 30 秒，捞出备用。
+   - **第二次炸制**：
+     - 油温升至 170℃（六成热）。
+     - 将所有肉片放入油中，炸至外壳金黄酥脆，约 1 分钟，捞出备用。
+   - **第三次炸制（可选）**：
+     - 油温升至 200℃（七成热）。
+     - 将肉片快速复炸 10-20 秒，增强酥脆度，捞出沥油。
+
+8. **炒制**：
+   - 锅中留 20ml 底油，加热后放入姜丝、蒜片，煸香 10 秒。
+   - 倒入调好的糖醋汁，大火加热至沸腾，熬至汤汁粘稠，约 30-60 秒。
+   - 放入炸好的肉片、葱丝、胡萝卜丝、香菜段，快速翻炒 3 次，使汤汁均匀裹在肉片上。
+
+9. **出锅装盘**：
+   - 将锅包肉盛入盘中，撒上白熟芝麻（可无），即可上桌。
+
+## 附加内容
+
+- **注意事项**：
+  1. 肉片厚度应为 8mm，过厚过薄都会影响口感。
+  2. 炸制时控制油温，避免外壳过深或不酥脆。
+  3. 熬糖醋汁时，注意熬至粘稠但不结块，避免变成糖浆。
+
+- **参考资料**：
+  - [老饭骨版本](https://www.bilibili.com/video/BV19F411b7ME)
+  - [老东北美食版本](https://www.bilibili.com/video/BV1wa4y1C7Cd)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\202\211\351\245\274\347\202\226\350\233\213.md" "b/translation/ch/dishes/meat_dish/\350\202\211\351\245\274\347\202\226\350\233\213.md"
new file mode 100644
index 0000000000..1d535b09f5
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\202\211\351\245\274\347\202\226\350\233\213.md"
@@ -0,0 +1,35 @@
+# 肉饼炖蛋的做法
+
+肉饼炖蛋是一道传统的中国家常菜，也是一道非常受欢迎的下饭菜。初学者只需要 20 分钟即可完成。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 猪肉末
+- 鸡蛋
+- 料酒
+- 生抽
+- 白胡椒粉
+- 芝麻香油
+
+## 计算
+
+- 猪肉末 300g
+- 鸡蛋 2 个
+- 料酒 10ml
+- 生抽 20ml
+- 白胡椒粉 5g
+- 芝麻香油 10-15ml
+
+## 操作
+
+- 在碗中加入猪肉末、料酒、生抽、白胡椒粉、鸡蛋和芝麻香油，搅拌均匀。
+- 将调好味的猪肉末铺在盘子里，肉末中间用勺子挖一个洞，往洞中打入 1 个鸡蛋。
+- 锅中加水至 1/4 高度，水烧开后，将盘子放入锅中，盖上锅盖，蒸 15 分钟。
+
+## 附加内容
+
+- 在取出肉饼炖蛋时，注意盘子很烫，请小心操作。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276.md" "b/translation/ch/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276.md"
new file mode 100644
index 0000000000..92f6d3d9a0
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276.md"
@@ -0,0 +1,64 @@
+# 芥末罗氏虾的做法
+
+![芥末罗氏虾成品](./芥末罗氏虾成品.jpg)
+
+本菜品可替换成任意虾种类，包括但不限于基围虾、花虾、黑虎虾等。鲜香入味、芥末风味十足、吃完吮指，且操作十分简单。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 罗氏虾
+- 蒜
+- 青芥末
+- 生抽
+- 生粉
+- 胡椒粉
+- 白糖
+- 蚝油
+- 盐
+- 小米辣（不吃辣可不放或替换成红菜椒）
+- 黄油
+- 食用油
+
+## 计算
+
+每份（约 2 人份）：
+
+- 罗氏虾 250g
+- 蒜 1-2 个
+- 青芥末 20g，用于碗汁
+- 生粉 10g，用于碗汁
+- 生抽 30g，用于碗汁
+- 胡椒粉 5g，用于碗汁
+- 白糖 3g，用于碗汁
+- 蚝油 15g，用于碗汁
+- 盐 3g，用于碗汁
+- 小米辣 1-2 个
+- 黄油 20g
+- 食用油 80ml
+
+## 操作
+
+1. **处理虾**：
+   - 将虾从背部切开，去除虾线和沙袋，也可从腹部切开，炸出来会胀开，成菜比较漂亮
+   - 用清水洗干净，控干水分后可拍上生粉，也可不拍
+
+2. **蒜蓉及碗汁处理**：
+   - 将 2 颗大蒜切成蒜末
+   - 准备碗汁，放入生抽、蚝油、白糖、胡椒粉、盐，依据个人口味挤入芥末，加清水稀释后加入生粉化开
+
+3. **炒制过程**：
+   - 锅热倒入食用油，大概能覆盖锅底
+   - 放入控干水分的罗氏虾，慢慢煎制
+   - 虾油煎出来后（表现为锅中出现大量气泡），加入准备好的蒜蓉及小米辣
+   - 闻到蒜蓉的香味后，加入黄油
+   - 黄油融化后翻拌均匀，加入准备好的碗汁
+   - 盖锅盖焖煮 2 分钟汤汁浓稠后出锅
+
+## 附加内容
+
+- **注意事项**：
+  1. 黄油入锅后不宜炸制太久，融化翻拌均匀即可烹入碗汁
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276/\350\212\245\346\234\253\347\275\227\346\260\217\350\231\276\346\210\220\345\223\201.jpg"
diff --git "a/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/1.jpeg" "b/translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/1.jpeg"
diff --git "a/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/2.jpeg" "b/translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/2.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/\350\214\255\347\231\275\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/\350\214\255\347\231\275\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..d963683297
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\214\255\347\231\275\347\202\222\350\202\211/\350\214\255\347\231\275\347\202\222\350\202\211.md"
@@ -0,0 +1,55 @@
+# 茭白炒肉的做法
+
+茭白味道鲜美，有一定营养价值
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 茭白
+* 瘦肉
+* 淀粉
+* 食用油
+* 鸡精
+* 姜
+* 蒜
+* 料酒
+* 盐
+
+## 计算
+
+每份：
+
+* 茭白 2 根
+* 瘦肉 100 g
+* 淀粉 15 g
+* 食用油 30 ml
+* 鸡精 5 g
+* 姜 1 片
+* 蒜 1 个
+* 料酒 5 ml
+* 盐 2 g
+
+## 操作
+
+### 准备
+
+* 茭白切片，每片厚度 0.5 cm
+* 瘦肉切条，厚度 0.3-0.5 cm，加入料酒、生粉、盐、水搅拌
+* 姜切片、蒜头剁碎
+
+### 制作
+
+* 起锅水烧开，放入茭白，水煮 60-90 S 后取出沥干
+* 起锅，倒入 15 ml 油，倒入瘦肉，反复翻炒 60 S 取出
+* 起锅，倒入 15 ml 油，倒入姜、蒜翻炒 30S，加入茭白继续翻炒 30 S
+* 继续加入瘦肉翻炒 60 S，加入 20 ml 水，加入盐、鸡精后翻炒 60S 出锅
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+* 最后一个步骤，可以考虑加蚝油、生抽代替盐上色
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/1.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/1.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/2.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/2.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/3.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/3.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/3.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/3.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/4.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/4.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/4.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/4.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/5.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/5.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/5.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/5.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/6.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/6.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/6.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/6.jpeg"
diff --git "a/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/7.jpeg" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/7.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\215\224\346\236\235\350\202\211/7.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/7.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/\350\215\224\346\236\235\350\202\211.md" "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/\350\215\224\346\236\235\350\202\211.md"
new file mode 100644
index 0000000000..699d570726
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\215\224\346\236\235\350\202\211/\350\215\224\346\236\235\350\202\211.md"
@@ -0,0 +1,68 @@
+# 荔枝肉的做法
+
+荔枝肉独具闽菜特点，味道酸甜可口。是福州地区比较常见的一道菜肴
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 瘦肉
+* 凤梨
+* 鸡蛋
+* 食用油
+* 白砂糖
+* 淀粉
+* 生抽
+* 鸡精
+* 姜末
+* 芝麻
+* 番茄酱
+* 香醋
+
+## 计算
+
+每份：
+
+* 鲜香菇 2 朵
+* 蟹味菇 30 g
+* 瘦肉 150 g
+* 凤梨 100 g
+* 鸡蛋 1 个
+* 食用油 500 ml
+* 白砂糖 5 g
+* 淀粉 100 g
+* 生抽 5 ml
+* 鸡精 5 g
+* 姜末 5 g
+* 芝麻 2 g
+* 番茄酱 20 g
+* 香醋 2 ml
+
+## 操作
+
+* 瘦肉切块（每块 2-3 cm ），放入大碗中，加入鸡蛋 1 个 、生粉 50 g 、生抽 3 ml 、鸡精 2 g
+* 充分搅拌,直至生粉包裹住瘦肉块（太稀则继续加生粉，太干则加水），然后加入 5 ml 油，在充分搅拌后备用
+* 在准备一个碗，加入番茄酱、鸡精 3 g 、生抽 2 ml 、姜末、白砂糖、生粉 10 g \香醋、凉水 200 ml ,充分搅拌后备用
+* 切一个凤梨, 准备 6 个 （每个 1.5-2 cm）凤梨块
+* 起锅烧油，倒入 500 ml 油，一直烧油直到听到油炸声
+* 将瘦肉一个一个放入锅中（切记不可以整碗倒入），保证每个肉不要粘在一起
+* 全部放入瘦肉后，每 30 S 用勺子来回两面翻转瘦肉块，直至瘦肉块表面金黄
+* 取出瘦肉，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用
+* 起锅，倒入汤汁，30 S 后倒入瘦肉块、凤梨块，充分翻炒后 出锅
+* 摆上芝麻
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+![示例菜成品](./4.jpeg)
+![示例菜成品](./5.jpeg)
+![示例菜成品](./6.jpeg)
+![示例菜成品](./7.jpeg)
+
+## 附加内容
+
+* 更多情况下，福州当地会选用马蹄（解腻）和马铃薯（洗油），因为疫情期间买不到，所以选用了凤梨
+* 闽菜以甜为主，如果吃不惯的可以放弃白糖
+* 可以通过勺子敲打瘦肉块，听到声响来判断是否炸透瘦肉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/1.png" "b/translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/1.png"
similarity index 100%
rename from "dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/1.png"
rename to "translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/1.png"
diff --git "a/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/2.png" "b/translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/2.png"
similarity index 100%
rename from "dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/2.png"
rename to "translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/2.png"
diff --git "a/translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240.md" "b/translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240.md"
new file mode 100644
index 0000000000..5fae12697e
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240/\350\215\267\345\205\260\350\261\206\347\202\222\350\205\212\350\202\240.md"
@@ -0,0 +1,48 @@
+# 荷兰豆炒腊肠的做法
+
+![荷兰豆炒腊肠](./1.png)
+
+荷兰豆炒腊肠是一道营养丰富，口感清爽，有利于开胃助食，增进食欲的美味菜肴。荷兰豆中富含人体所需的各种营养物质，尤其是含有优质蛋白质，可以提高机体的抗病能力和康复能力。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 荷兰豆
+- 腊肠
+- 生抽
+- 食用油
+
+## 计算
+
+下面是一人份。
+
+每份：
+
+- 荷兰豆大约 50 个
+- 腊肠约 100 g
+- 食用油 10ml
+- 生抽 10ml
+
+## 操作
+
+- 把荷兰豆去掉蒂，有时间的也可以同时把尾部去掉
+
+- 买腊肠之前可以问老板是生的还是熟的，如果是生的，需要提前蒸一下，如果是熟的可以直接使用
+
+- 把荷兰豆清洗一下，然后焯一下水，大概 45s，荷兰豆焯至变色即可，捞出过凉水备用
+
+- 热锅，锅内放入大约 10ml 食用油。等待 10 秒让油温升高
+
+- 放入腊肠，保持翻炒至腊肠*微微卷边*，注意这里一定要**保持小火**，小到不能小的那种，不然容易糊
+
+- 放入荷兰豆，转为中大火，翻炒 30s 放入生抽，接着再翻炒 20-30s 即可
+
+  ![荷兰豆炒腊肠](./2.png)
+
+## 附加内容
+
+- 在制作过程中没有放盐，是因为腊肠本身会有一些味道，同时生抽也会有一些咸味。
+- 腊肠虽然味道不错，但属于不太健康的食物，建议少放。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\220\235\345\215\234\347\202\226\347\276\212\346\216\222.md" "b/translation/ch/dishes/meat_dish/\350\220\235\345\215\234\347\202\226\347\276\212\346\216\222.md"
new file mode 100644
index 0000000000..92dc6dced6
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\220\235\345\215\234\347\202\226\347\276\212\346\216\222.md"
@@ -0,0 +1,52 @@
+
+# 萝卜炖羊排的做法
+
+萝卜炖羊排是一道常见家常菜，老少皆宜。一般初学者只需要最多 2 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 羊排
+- 白萝卜
+- 大葱
+- 花椒
+- 白芷（可选）
+- 姜
+- 料酒或者黄酒
+- 食用盐
+- 冰糖
+- 水
+
+## 计算
+
+每份：
+
+- 羊排 400g
+- 白萝卜一根
+- 大葱一根
+- 花椒 10 粒
+- 姜 10g ，一般买一头姜，从中切大约 4 片即可
+- 料酒或者黄酒 30ml-40ml
+- 食用盐 10g
+- 冰糖 2-4 粒
+- 水：没过食材的量，需要 1000ml
+
+## 操作
+
+- 萝卜去皮、滚刀切成 3-5cm 的大块，备用
+- 羊排在购买时可以让卖家切好，因为家用刀一般难以切动，备用
+- 羊肉冷水下锅，加入一半的料酒，一半的葱姜，煮 10 分钟去掉血腥，（可选）把焯的过程中出现的血沫子可以用勺子盛出来
+- 另起一锅冷水，放入切好的白萝卜，放入一半的冰糖，等水开后煮 5 分钟去掉白萝卜的辣味
+- 盛出来焯好的羊排，放入高压锅中，加水没过所有食材后再增加大约 300ml 的水
+- 将剩余的葱姜料酒，花椒，冰糖，白芷（可选），盐放入锅中，盖锅等待上汽后计时，中火炖大约 15 分钟。
+  - 如没有高压锅，则放入普通锅中，炖大约 40 分钟到 1 小时。
+- 关火，等待高压锅放气完毕，开盖，加入之前焯好的萝卜，调味，加入 3-10g 的食盐或者水，品尝汤的咸淡，
+- 再开火，中火，高压锅上汽再炖 10 分钟，普通锅盖盖再炖 20 分钟
+- 关火，盛盘
+
+## 附加内容
+
+- 操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\222\234\350\213\224\347\202\222\350\202\211\346\234\253.md" "b/translation/ch/dishes/meat_dish/\350\222\234\350\213\224\347\202\222\350\202\211\346\234\253.md"
new file mode 100644
index 0000000000..cdb947377f
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\222\234\350\213\224\347\202\222\350\202\211\346\234\253.md"
@@ -0,0 +1,44 @@
+# 蒜苔炒肉末的做法
+
+蒜苔炒肉末是一道简单易做的菜。这是一道北方家常菜，以做法简单、味道上乘的特点，在广大北方人民群众中备受喜爱。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 五花肉薄片
+- 蒜苔
+- 食用盐
+- 生抽
+- 食用油
+- 蒜瓣
+
+## 计算
+
+1 人食用版本
+
+- 蒜苔 1 扎（每扎蒜苔约 190g）
+- 五花肉薄片 4 片（约 20g）
+- 食用油 10ml
+- 蒜瓣 2 瓣
+- 生抽 15ml
+- 食盐 2g
+
+## 操作
+
+- 蒜苔切成 5cm 小段，备用
+- 五花肉切成 5mm * 5cm 丝状，备用
+- 蒜瓣拍碎切成末，备用
+- 热锅，锅内放入 10ml 食用油。等待 10 秒让油温升高
+- 放入蒜末，中火翻炒 **10 秒** 将蒜末炒出香味
+- 放入五花肉和 5ml 生抽，中火翻炒 **30 秒** 将肉炒熟并上色
+- 将蒜苔放入锅内并加入 10ml 生抽，翻炒 **30 秒**
+- 锅内加入 20g 水，中火翻炒 **5 分钟** 将蒜苔炒至稍稍变软
+- 最后加入 2g 食盐，中火翻炒 **30 秒**，即可出锅装盘
+
+## 附加内容
+
+- 加入食盐前可尝一下咸淡，自行决定是否增减盐量
+- 选用五花肉薄片是因为切肉简单且不用腌制即可入味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\231\216\347\232\256\350\202\230\345\255\220.md" "b/translation/ch/dishes/meat_dish/\350\231\216\347\232\256\350\202\230\345\255\220.md"
new file mode 100644
index 0000000000..7e2485b2e2
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\231\216\347\232\256\350\202\230\345\255\220.md"
@@ -0,0 +1,109 @@
+# 虎皮肘子的做法
+
+虎皮肘子是一道传统名菜，以猪肘为主料，通过先烧再炸后炖三个步骤使肘子皮呈现出虎皮状。肘子皮软烂入味，肥而不腻，瘦肉松软可口。这道菜是逢年过节让老辈子闭嘴猛炫的不二之选，可谓是救命法宝。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 猪前肘
+- 食用植物油
+- 冰糖
+- 盐
+- 老抽
+- 生抽
+- 白醋
+- 香叶
+- 肉桂皮
+- 豆蔻
+- 花椒
+- 大料
+- 淀粉
+- 葱
+- 姜
+- 蒜
+- 水
+- 料酒
+
+## 计算
+
+- 1 汤匙 = 15ml
+- 1 茶匙 = 5ml
+
+|原料|数量|单位|
+|:---:|:---:|:---:|
+|猪前肘|1|个|
+|食用植物油|1|桶|
+|冰糖|5|桶|
+|盐|1-2|茶匙|
+|老抽|1|茶匙|
+|生抽|1|汤匙|
+|白醋|1|汤匙|
+|香叶|3|片|
+|肉桂皮|2-3|克|
+|豆蔻|3|个|
+|花椒|8-12|个|
+|大料|2-4|个|
+|淀粉|1|汤匙|
+|葱|2|棵|
+|姜|6|克|
+|蒜|6|粒|
+|料酒|2|汤匙|
+
+## 操作
+
+### 预处理
+
+- 猪肘解冻后水泡 1 小时去除血水。
+- 如有火焰喷枪，则使用火焰喷枪灼烧**猪肘皮**表面至**棕黑色**以去除猪毛，破坏汗腺。注意不要长时间炙烤同一个位置以避免烧焦，当猪肘皮几乎完全呈现棕黑色时则停止灼烧。
+- 如无火焰喷枪，将铁锅烧至 200 以上，将猪肘直接放入锅内，用锅铲或筷子使猪肘皮充分接触铁锅表面，当猪肘皮与铁锅接触位置呈现出棕色时，更换位置继续烫猪肘皮，直到整个猪肘被充分烫过。注意再次过程中注意铁锅温度，不要使铁锅红热。
+- 使用清洁球在水中刷洗猪肘，将其表面烧焦的部分去除。刷洗结束后，猪肘再次呈现出未被灼烧前的状态。
+- 将猪肘置于铁锅中，加尽量多的冷水，具体视铁锅深度与猪肘大小而定，在保证可以拿得动铁锅及其内容物的情况下，能浸没猪肘 3/4 以上为最佳。
+
+### 去腥
+
+- 取 1 棵葱的葱白，分成 3 段，放入锅中。
+- 取 3 粒蒜，分别用刀身拍扁，放入锅中。
+- 取 3 克姜，放入锅中。
+- 将 2 汤匙料酒加入锅中。
+- 锅中水烧开后，等待五分钟，随后将猪肘取出，捡出锅中所有配料，更换容器保留所有肉汤备用。
+
+### 油炸
+
+- 向锅中加入冷油，以之前水量为参考，能浸没猪肘 3/5 以上为佳，开中火加热。
+- 当[油温](tips/advanced/油温判断技巧.md)达到五成时，转为小火，放入猪肘油炸。
+- 在油炸过程中烹饪者应注意人身安全。
+- 在油炸过程中，使用锅铲或其他耐高温厨具将锅中的油均匀淋到猪肘未被浸没的部分，如果条件允许应以 3 分钟的间隔翻转猪肘，使其油炸均匀。
+- 油炸过程持续大约 20 分钟，当观察到猪肘皮已经全部呈现出浅棕色，而瘦肉部分已经微焦，则可捞出备用。
+- 炸制完后的油可用于制作其他油炸类食物，但注意不要使用太多次。
+
+### 炒糖色
+
+- [炒糖色](../../tips/advanced/糖色的炒制.md)200ml 备用。
+
+### 炖煮
+
+- 将猪肘加入高压锅内，加入所有肉汤、糖色、香叶、肉桂皮、豆蔻、花椒、大料、老抽、生抽、白醋。如果喜欢甜口，可以再额外加入 2-3 克冰糖。
+- 取 1 棵葱的葱白，分成 3 段，放入锅中。
+- 取 3 粒蒜，分别用刀身拍扁，放入锅中。
+- 取 3 克姜，放入锅中。
+- 盖上锅盖，加压炖煮 40 分钟。
+
+### 收汁
+
+- 在炖煮期间调制水淀粉。取碗 1 个，加入 1 汤匙淀粉，100ml 水，搅拌使其成为白色悬浊液
+- 炖煮时间结束后，打开高压锅锅盖，捡出锅中所有的配料，只保留猪肘。
+- 将高压锅中剩余的肉汤转移至铁锅内，猪肘转移至盘子或盆内
+- 将铁锅置于灶台上，开大火。在收汁过程中可以用筷子头蘸取锅内汤汁判断咸淡，并根据口味添加盐。注意，汤汁多的时候味道会比汤汁少的时候味道更淡，加入盐时需要考虑这一点。
+- 当肉汤沸腾时，注意观察剩余肉汤余量
+- 当剩余肉汤少于原肉汤体积的 1/2 时，再次搅拌之前调制好的水淀粉，并加入一半
+- 等待肉汤沸腾，加入剩下的一半
+- 等待肉汤沸腾，沸腾后等待 1-2 分钟关火，此时锅内的肉汤呈红棕色粘稠状
+- 用汤匙舀起肉汤均匀地淋在猪肘上，尽量使猪肘的每一处都淋到汤汁。如果在猪肘被完全淋到前汤汁已经用完则可直接上桌，否则剩余汤汁不需要再淋，可直接上桌。
+
+## 附加内容
+
+- 参考资料：[Bilibili老饭骨的视频教程](https://www.bilibili.com/video/BV1P4421c7s5)
+
+<!-- 必须保留下面的文字。 -->
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\232\202\350\232\201\344\270\212\346\240\221.md" "b/translation/ch/dishes/meat_dish/\350\232\202\350\232\201\344\270\212\346\240\221.md"
new file mode 100644
index 0000000000..b02fae6d13
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\232\202\350\232\201\344\270\212\346\240\221.md"
@@ -0,0 +1,53 @@
+# 蚂蚁上树的做法
+
+蚂蚁上树是一道经典的川菜，主要材料为粉丝和肉末。它咸香微辣、入味透彻，粉丝软滑爽口，肉末细嫩鲜香。全程只需 20 分钟，是非常适合家庭操作的一道菜。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 红薯粉丝
+- 猪肉末（或牛肉末）
+- 郫县豆瓣酱
+- 生抽
+- 老抽
+- 食用油
+- 蒜末、姜末
+- 小葱（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 红薯粉丝 80g（干重）
+- 猪肉末 150g
+- 郫县豆瓣酱 15g
+- 生抽 10ml
+- 老抽 5ml
+- 食用油 10ml
+- 蒜末 10g
+- 姜末 5g
+- 清水 300ml（用于煮粉丝）
+
+## 操作
+
+- 红薯粉丝提前泡软，泡水时间为 20 分钟，备用
+- 将蒜、姜分别剁碎，备用
+- 锅烧热，加入 10ml 食用油，加入蒜末、姜末炒香
+- 加入猪肉末翻炒至**肉色发白且微微出油**
+- 加入郫县豆瓣酱，炒至**红油析出**
+- 加入生抽和老抽，翻炒均匀
+- 倒入 300ml 清水，煮沸
+- 放入泡软沥干的粉丝，用筷子轻轻拨动防止粘连
+- 中小火煮约 5 分钟，直至粉丝**完全吸收汤汁**、呈现微微收干状态
+- 依据口味可撒入小葱末，关火装盘
+
+## 附加内容
+
+- 粉丝不建议煮太久，易断且口感变差；若时间过长汤汁应适当减少
+- 郫县豆瓣酱含盐量较高，可根据口味酌情减少生抽用量
+- 可加入 0.5g 白胡椒粉调味，风味更佳
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\345\276\256\350\276\243).jpg" "b/translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\345\276\256\350\276\243).jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\345\276\256\350\276\243).jpg"
rename to "translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\345\276\256\350\276\243).jpg"
diff --git "a/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\347\211\271\350\276\243).jpg" "b/translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\347\211\271\350\276\243).jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\347\211\271\350\276\243).jpg"
rename to "translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255(\347\211\271\350\276\243).jpg"
diff --git "a/translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255.md" "b/translation/ch/dishes/meat_dish/\350\241\200\346\265\206\351\270\255/\350\241\200\346\265\206\351\270\255.md"
new file mode 100644
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@@ -0,0 +1,59 @@
+# 血浆鸭的做法
+
+![血浆鸭(特辣)](./血浆鸭(特辣).jpg)
+
+![血浆鸭(微辣)](./血浆鸭(微辣).jpg)
+
+血浆鸭是湖南武冈特色传统名菜，香、脆可口，由于醋血的作用，不仅鸭骨酥而脆，就是姜和辣椒也变得不辣而甜净。一般初学者只需要 2 小时就可以完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 鲜仔鸭肉
+- 鲜鸭血（宰杀鸭子时加醋接鸭血，用筷子顺时针搅拌防凝固）
+- 姜
+- 蒜仔
+- 葱
+- 辣椒
+- 酒（或者白酒、啤酒、米酒皆可）
+- 生抽
+- 料酒
+- 盐
+- 鸡精
+
+## 计算
+
+每份（建议 2-4 人份）：
+
+- 鲜仔鸭肉 2000g
+- 鲜鸭血 250ml
+- 姜 6 片 （根据个人吃辣喜好程度可多放 1-3 片姜）
+- 蒜仔 6 瓣
+- 香葱 2 根，切好备用
+- 辣椒 1000g（根据个人吃辣喜好程度可选青椒，线椒，美人椒等，喜欢吃辣可增加 5-8 个小米辣或朝天椒，切好备用）
+- 酒（任选其一）：
+  - 高度白酒 50ml + 水 150ml
+  - 啤酒 200ml
+  - 米酒 200ml
+- 生抽 10ml
+- 料酒 30ml
+- 盐 8g
+- 鸡精 5g
+
+## 操作
+
+- 鲜仔鸭肉切成约 3cm 小块，加料酒、姜片，去除血水。
+- 炒锅烧热，放入约 100ml 食用油，大火待油烧开，放入腌制好的鲜鸭肉，不断翻炒。
+- 待鸭肉完全变色（肉眼可见泛白），放入酒，再加入 200ml 开水，刚好淹没鸭肉即可，盖上锅盖中火煮 15 分钟。
+- 水开之后，打开锅盖放入姜蒜，翻炒一遍，盖上锅盖持续加热 10 分钟。
+- 打开锅盖放入辣椒，不断翻炒，待至肉眼可见辣椒炒软，放入鲜鸭血，此时需要不断翻炒，确保每块鸭肉和每片辣椒都有鸭血的浸润（此乃血浆鸭的精髓）。
+- 翻炒至肉眼可见鸭血均为黑色，加入盐，鸡精，香葱，（喜欢食用山胡椒油的朋友也可以在此时放入 3-6 滴山胡椒油）再次翻炒一到二次即可。
+- 出锅盛盘，上桌食用。
+
+## 附加内容
+
+- 操作时，需要注意观察水位线，调整炉火大小，以防水烧干粘锅。
+- 放入鲜鸭血时，需要不断翻炒搅拌，防止鸭血抱团凝固成块。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/abaaba_1.png" "b/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/abaaba_1.png"
similarity index 100%
rename from "dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/abaaba_1.png"
rename to "translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/abaaba_1.png"
diff --git "a/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211/\350\245\277\347\272\242\346\237\277\345\234\237\350\261\206\347\202\226\347\211\233\350\202\211.md"
@@ -0,0 +1,80 @@
+# 西红柿土豆炖牛肉的做法
+
+![效果图](./abaaba_1.png)
+
+西红柿土豆炖牛肉（腩）的特点就是还挺好吃，牛肉是优质蛋白，换成牛腩更好吃。
+
+难度基本没有，90 岁老奶奶拄拐杖都能做。
+
+预计制作总时常 1～1.5h。炖的时间:做的时间≈3:1
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 牛肉
+- 小料
+- 葱
+- 姜
+- 料酒
+- 花椒
+- 八角
+- 香叶
+- 白糖 or 冰糖
+- 酱油（可选）
+- 老抽
+- 黑胡椒粉（或白胡椒粉）
+- 土豆
+- 西红柿
+- 洋葱
+
+## 计算
+
+- 牛肉 500-700g
+- 小料
+  - 葱一根，姜四片，料酒
+  - 花椒 3g
+  - 八角一个（半）
+  - 香叶两片
+  - 油 15ml （若用牛腩可根据喜好减少为 10ml）
+- 调味品
+  - 白糖 or 冰糖
+  - 酱油（千禾酿造生抽无添加），老抽
+  - 黑胡椒粉（白的也行）2g
+- 土豆两三个（看喜好，锅能盛了为准）
+- 西红柿拳头大小中等个头两三个
+- 比拳头大一点的洋葱一个
+
+## 操作
+
+- 备菜:
+  - 土豆去皮、切成 5cm 大块，备用
+  - 西红柿切十字花刀，开水烫后去皮，把中间的芯去掉，切 3cm 小块备用
+  - 葱切 4g 的葱花出来，剩下的掰成 5-8cm 大段
+  - 牛肉泡凉水半小时去血水，或凉水下锅煮至表面变白捞出，期间撇去浮末
+  - 洋葱切 0.5-1cm 小粒
+- 制作
+  - 全程中火
+  - 凉水没过牛肉，放入高压锅，放入葱段，姜片，放入 20g 料酒，上汽压 20 分钟
+  - 取出牛肉后，切 5cm 大块，挑出姜，汤盛到一个大碗里一会炖煮用
+  - 倒油，油四到五成热以后下花椒八角香叶，出香味之后糊之前挑出不用
+  - 下入牛肉，葱姜，炒香，炒多久都无所谓，看着有点要糊可以舀 10ml 汤，此下同理
+  - 炒香后加入生抽 15ml，料酒 15ml，胡椒粉，5-10g 番茄膏番茄酱或一个番茄罐头，加入洋葱炒至透明
+  - （可选）可以加一点点盐使洋葱出水不容易糊，不要加太多，后面再调味
+  - 加入西红柿炒至西红柿化开软烂，倒入剩下的汤
+- 炖煮
+  - 中火开锅后，全程小火
+  - 出锅前 30-40 分钟 加土豆并调味
+  - 依据个人口味边尝边加糖盐，合适为止
+  - 筷子戳牛肉软烂后出锅！
+
+## 附加内容
+
+- 炖煮时保证汤加入的时候是温热的
+- 炖煮时不要扣盖否则土豆会烂
+- 炖煮时时不时翻动避免糊底
+- 砂锅炖煮会更好吃，可以在炒锅里炒完倒到煮锅里炖，如果用砂锅开锅之前不要用大火避免裂开
+- 酱油总量不要太多，汤汁浓缩的时候会变咸，稀的时候稍微淡点没事，炖煮时候觉得不够也可以再加酱油
+- 不要用鸡精味精，会抢夺牛肉的鲜味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251.md" "b/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251.md"
new file mode 100644
index 0000000000..f7d53537f3
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251/\350\245\277\347\272\242\346\237\277\347\211\233\350\205\251.md"
@@ -0,0 +1,43 @@
+# 西红柿牛腩的做法
+
+西红柿牛腩汤汁浓厚酸甜可口，牛肉软绵醇香，搭配米饭绝配。一般初学者需要 90 分钟完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+* 西红柿
+* 牛腩
+* 燃气灶（西红柿去皮用）
+* 高压锅/砂锅/普通铝锅（铁锅）
+* 2cm 两段葱段、两片姜片，葱花、姜各 10g
+* 生抽、白胡椒粉，白糖，料/黄酒，八角三小片
+* 牛腩（挑选肥瘦相间的口感比较好）
+
+## 计算
+
+每份：
+
+- 西红柿 3-4 个（每个约 200g）
+- 牛腩 500g
+- 食用油 20-30ml
+
+## 操作
+
+- 牛腩切条、切块成长宽高均 2cm ，冷水下锅，开锅煮制 2 分钟去除血水，捞出冲洗干净
+- 另起锅 2L 水烧开，加入 2cm 两段葱段、两片姜片、八角、料/黄酒 5-10ml，放入焯好的牛肉，盖盖炖制（砂锅 1 小时，高压锅炖肉模式 45 分钟），筷子能轻松插透就证明炖好了
+- 西红柿去皮：西红柿头部滑十字至腰线，筷子/刀叉从果蒂捅入，煤气灶小火，一边转动一边烤，及时拿下来查看，起皮后撕下来，切块。越小越好
+  - 撕皮小心烫，去皮后的西红柿特别滑，慢切注意安全
+- 起锅烧油，油温 7 成热，葱、姜各 10g，番茄下锅，炒透炒出番茄红色，加入煮好的牛腩和原汤，原汤刚刚没过牛肉即可
+- 根据个人口味放入盐、糖、生抽调味盖盖
+- 开锅后大火继续炒制 3-5 分钟
+- 待番茄汁呈中等粘稠程度后关火，散入葱花，盛盘
+
+## 附加内容
+
+- 用火注意安全、用火注意安全、用火注意安全
+- 用砂锅/铝锅炖肉时，水开后转中小火/小火，使用高压锅见[学习使用压力锅](./../../../tips/learn/高压力锅.md)
+- 教程中的番茄去皮方式是目前为止本人实践最快的方式
+- 绝对不用番茄酱和少加佐料，尽可能还原食材的原味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234.md" "b/translation/ch/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234.md"
new file mode 100644
index 0000000000..00ac65cbe2
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234.md"
@@ -0,0 +1,48 @@
+# 豆豉鲮鱼油麦菜的做法
+
+![豆豉鲮鱼油麦菜](./豆豉鲮鱼油麦菜成品.jpg)
+
+豆豉鲮鱼油麦菜是一到十分常见的菜，材料简单，操作方便，鲮鱼咸香，非常下饭。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 油麦菜
+- 甘竹牌鲮鱼罐头
+- 蒜
+- 生抽
+- 白糖
+- 食用油
+
+## 计算
+
+每份（约 2 人份）：
+
+- 油麦菜 500g
+- 鲮鱼罐头 1 罐（250g 上下）
+- 蒜 4 瓣
+- 生抽 20g
+- 白糖 3g
+- 食用油 15ml
+
+## 操作
+
+1. **食材处理**：
+   - 油麦菜洗净后切段
+   - 鲮鱼罐头打开后，把鲮鱼主刺去除，切成小段后备用
+   - 大蒜切成末
+
+2. **炒制过程**：
+   - 锅热倒入食用油，油热后加入洗净的油麦菜，炒到萎蔫出水后盛出备用，倒掉炒制出的水分
+   - 重新热锅后，加入鲮鱼罐头中的油，放入蒜末煸香
+   - 蒜末煸香后加入鲮鱼罐头中的豆豉，翻拌后加入切碎的鲮鱼块，再次翻拌
+   - 翻拌均匀后加入油麦菜，加入生抽和糖调味
+   - 调味加入后简单翻拌即可出锅装盘
+
+## 附加内容
+
+- **注意事项**：
+  1. 鲮鱼罐头本身带味道，加入生抽后够味，无需下盐
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/meat_dish/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234/\350\261\206\350\261\211\351\262\256\351\261\274\346\262\271\351\272\246\350\217\234\346\210\220\345\223\201.jpg"
diff --git "a/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224.jpeg" "b/translation/ch/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224.jpeg"
rename to "translation/ch/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224\351\243\237\350\260\261.md" "b/translation/ch/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224\351\243\237\350\260\261.md"
new file mode 100644
index 0000000000..049e1f9001
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224/\350\261\211\346\261\201\350\222\270\347\231\275\351\261\224\351\243\237\350\260\261.md"
@@ -0,0 +1,84 @@
+# 豉汁蒸白鱔的做法
+
+![豉汁蒸白鱔示例菜成品](./豉汁蒸白鱔.jpeg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 白鱔（白鳝）
+- 豆豉
+- 蒜头
+- 姜
+- 葱
+- 生抽
+- 老抽
+- 糖
+- 麻油
+- 生粉（可选）
+- 红椒（可选，装饰用）
+
+### 工具
+
+- 蒸锅或电蒸炉
+- 耐热盘（适合蒸的盘子）
+- 刀和砧板
+- 小碗（调酱汁用）
+
+## 计算
+
+一人份量
+
+每份：
+
+- 白鱔 250g （约一条小白鱔，已去内脏并切成段）
+- 豆豉 1 汤匙
+- 蒜头 2 瓣 （剁碎）
+- 姜 3 片 （切丝）
+- 葱 1 根 （切段或丝）
+- 生抽 1.5 汤匙
+- 老抽 0.5 茶匙
+- 糖 0.5 茶匙
+- 麻油 0.5 茶匙
+- 生粉 1 茶匙 （可选，用于腌制）
+- 水 1 汤匙 （调酱汁）
+- 红椒 少许 （切丝，装饰用）
+
+## 操作
+
+1. **检查与清洗白鱔**：
+   - 购买时已请鱼贩去内脏、刮去黏液并切成约 5 厘米长的段。
+   - 回家后检查白鱔，冲洗干净，确保无残留黏液或杂质。
+   - 可选：用少许盐和 1 茶匙生粉轻搓白鱔段，腌制 5 分钟后冲洗干净，去腥并增加嫩滑口感。
+
+2. **准备酱汁**：
+   - 在小碗中混合 1 汤匙豆豉、2 瓣蒜末、1.5 汤匙生抽、0.5 茶匙老抽、0.5 茶匙糖、0.5 茶匙麻油和 1 汤匙水，搅拌均匀。
+   - 若喜欢更浓郁的豉汁，可多加 0.5 汤匙豆豉。
+
+3. **摆盘**：
+   - 将已切好的白鱔段平铺在耐热盘中，尽量不重叠。
+   - 将姜丝均匀撒在白鱔上。
+   - 将调好的豉汁均匀淋在白鱔上。
+
+4. **蒸制**：
+   - 在蒸锅或电蒸炉中加入适量水，烧开至沸腾。
+   - 将装有白鱔的盘子放入蒸锅，盖上锅盖。
+   - 用中大火蒸约 8-10 分钟 （视白鱔段大小调整时间），至白鱔熟透但不过老 （肉质变白，无血水）。
+
+5. **装饰与完成**：
+   - 蒸好后取出，撒上葱丝和红椒丝 （可选） 作装饰。
+   - 可再淋少许热麻油提升香气。
+   - 趁热上桌，搭配白饭享用。
+
+## 附加内容
+
+- **注意事项**：
+  - 确保白鱔新鲜，购买时选择活鱼，肉质更鲜嫩。
+  - 鱼贩切段时可指定长度 （约 5 厘米为宜），方便蒸制和食用。
+  - 蒸制时间不宜过长，以免白鱔肉质变韧。
+
+- **变种做法**：
+  - 可加入少许辣椒或 XO 酱，增加辣味和层次感。
+  - 若喜欢更软嫩的口感，可在腌制时加入少许米酒。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull Request。
diff --git "a/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.jpg" "b/translation/ch/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.jpg"
similarity index 100%
rename from "dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.jpg"
rename to "translation/ch/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.md" "b/translation/ch/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.md"
new file mode 100644
index 0000000000..3524a28077
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241/\350\264\265\345\267\236\350\276\243\345\255\220\351\270\241.md"
@@ -0,0 +1,63 @@
+# 贵州辣子鸡的做法
+
+![贵州辣子鸡](./贵州辣子鸡.jpg)
+
+贵州人对吃鸡的执恋
+
+* 过节日，吃鸡
+* 过生日，吃鸡
+* 生病，吃鸡
+* 有客人，吃鸡
+* 家人团聚，吃鸡
+* 不知道吃什么，那就吃鸡
+
+贵州辣子鸡多种配菜，香辣可口，香糯软烂
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 农村玉米鸡
+- 土豆
+- 大蒜
+- 香叶
+- 姜
+- 老抽
+- 花椒 or 麻椒
+- 糍粑辣椒（花溪党武的辣椒，遵义的子弹头，条子椒，大方的皱椒混合之后打碎的辣椒）
+- 豆瓣酱
+- 啤酒
+- 蒜苗
+- 酒糟
+- 食用油
+
+## 计算
+
+每份：
+
+- 鸡三到四个人的量是四斤，人多可以依次累加
+- 啤酒半瓶
+- 姜手指头大小两个
+- 糍粑辣椒 500g，会是拳头大小两坨
+- 蒜苗三根
+- 香叶 2 片
+- 大蒜两个
+- 土豆两个
+- 菜籽油两斤，开始炸鸡会用很多
+- 老抽 20 ml
+
+## 操作
+
+- 在锅中加入和锅一半高度的油，将切成长条的土豆先炸至表面金黄然后捞出备用，等油温上至烤手时候将切好的鸡块放入锅中炸，并放入切好的生姜片和花椒
+- 刚开始炸鸡的时候，油是浑浊的，因为鸡块里面有水的原因，等到油炸至清澈，鸡块就炸好了，然后捞出备用
+- 现在锅里面的油可以捞三分之一出来，现在用不到这么多的油
+- 将锅中剩余的油加热，加入糍粑辣椒，豆瓣酱，生姜片，炒出红油状，将炸好的鸡块翻炒均匀
+- 等到鸡块都上色，加入老抽，倒入啤酒，啤酒一定要盖过鸡块，加上香叶盖上盖，闷十分钟，期间间隔翻炒
+- 然后加入土豆条，大蒜（不用切，一颗一颗的最好），然后再闷 20 分钟
+- 最后加入酒糟翻炒均匀再加入切好的蒜苗，就可以出锅了
+
+## 附加内容
+
+- 操作时，需要注意翻炒，因为糍粑辣椒会糊掉
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\350\276\243\346\244\222\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\350\276\243\346\244\222\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..54b57a56df
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\350\276\243\346\244\222\347\202\222\350\202\211.md"
@@ -0,0 +1,53 @@
+# 辣椒炒肉的做法
+
+⚠️注意：本道菜需要一定料理基础，不推荐新手尝试。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 青椒（吃辣的话推荐用杭椒，螺丝椒，不吃辣的用尖椒，甜椒）
+* 猪瘦肉
+* 盐
+* 生抽
+* 蚝油
+* 大蒜
+* 姜
+* 酱油（可选）
+* 豆豉（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 青椒的数量 = 份数 * 3 个。
+* 肉量 = 份数 * 200g。
+* 盐量 = 份数 * 3g。
+* 生抽 = 份数 * 3ml。
+* 蚝油 = 份数 * 3ml。
+* 大蒜 = 份数 * 5g。
+* 生姜 = 份数 * 5g。
+* 酱油 = 份数 * 2ml。
+* 豆豉 = 份数 * 3g。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 将`青椒`洗净，去除`青椒把`以及`青椒籽`，再用`滚刀手法`切好备用。
+* `大蒜`用刀拍一下，再横切成`蒜瓣`，`生姜`切碎成`姜末`。
+* 将`猪瘦肉`切成`肉片`（顺着猪肉的纹理切，即刀和肉的纹理呈水平线，出来的肉片，纹路呈“川”字）。
+* 将切好的`猪肉`洗净，放入空碗，再加入计算好的`生抽`、`蚝油`、`盐`搅拌均匀，腌制 10 分钟。
+* 热锅，不用倒油，把`切好的青椒`放入锅中，大火干煸至虎皮状后，再加 2g`盐`继续翻炒 1 分钟 后捞起。
+* 不用洗锅，大火热锅，加入份数 * 8ml`油`，等待 30s，加入`蒜瓣`、`姜末`翻炒 15s。
+* 加入腌制好的`猪肉`倒入锅内翻炒 2 分钟，再加入干煸过的`青椒`翻炒 1 分钟。
+* 根据个人口味喜好加入`豆豉`，最后加入`酱油`，继续翻炒 30s。
+* 出锅，盛盘。
+
+## 附加内容
+
+**辣椒只能选择青椒，螺丝椒为最优解，切勿选择其他品种辣椒！**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/1.jpeg" "b/translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\351\205\261\346\216\222\351\252\250/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/1.jpeg"
diff --git "a/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/2.jpeg" "b/translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/2.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\351\205\261\346\216\222\351\252\250/2.jpeg"
rename to "translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/2.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/\351\205\261\346\216\222\351\252\250.md" "b/translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/\351\205\261\346\216\222\351\252\250.md"
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index 0000000000..8e992f5f47
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\205\261\346\216\222\351\252\250/\351\205\261\346\216\222\351\252\250.md"
@@ -0,0 +1,55 @@
+# 酱排骨的做法
+
+酱排骨其色泽酱红，肉质酥烂，骨香浓郁，汁浓味鲜，咸中带甜。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 排骨
+* 五香粉
+* 料酒
+* 食用油
+* 白砂糖
+* 老抽
+* 生抽
+* 蚝油
+* 小米椒
+* 蒜
+* 姜
+
+## 计算
+
+每份：
+
+* 排骨 300 g
+* 五香粉 20 g
+* 料酒 10 ml
+* 食用油 30 ml
+* 白砂糖 15 g
+* 老抽 10 ml
+* 生抽 10 ml
+* 蚝油 5 ml
+* 小米椒 1 个
+* 蒜 2 粒
+* 姜 2 片
+
+## 操作
+
+* 起锅烧热水，放入排骨、姜片、料酒，煮开后用勺子舀去白色油沫，2-3 分钟后出锅
+* 冷水清洗排骨，清洗 2-3 遍
+* 小火起锅，加入食用油，加入白砂糖 ，轻轻搅拌到糖水变成黄色
+* 倒入排骨翻炒 30 S 后，加入生抽、蚝油、五香粉、蒜、小米椒后翻炒 30 S 后，加入清水没过排骨
+* 大火煮 30 分钟，加入老抽上色，再煮 10 分钟
+* 起锅摆盘
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+* 增加味道的可以考虑加入豆瓣酱、番茄酱等
+* 大火煮时间可以根据每个人情况做调整
+* 煮排骨期间，可以顺道放入 2-3 个 鸡蛋一起煮，做成简易版卤蛋
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.md" "b/translation/ch/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.md"
new file mode 100644
index 0000000000..62bc4b96a2
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\205\261\347\211\233\350\202\211/\351\205\261\347\211\233\350\202\211.md"
@@ -0,0 +1,65 @@
+# 酱牛肉的做法
+
+![酱牛肉](./酱牛肉.jpg)
+
+家常酱牛肉营养丰富，味道香，不论是当作主食还是佐餐都很棒。一般初学者只需要 10 小时即可完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 牛腱子肉
+- 香叶
+- 姜
+- 葱
+- 老抽
+- 桂皮
+- 冰糖
+- 花椒
+- 料酒
+- 生抽
+- 盐
+- 八角
+- 黄豆酱
+
+## 计算
+
+每份：
+
+- 牛腱子肉 2000 克
+- 香叶 1 片
+- 姜 3 片
+- 葱半根
+- 老抽 15ml
+- 桂皮 1 块
+- 冰糖 7-8 粒
+- 花椒 15 粒
+- 料酒 30ml
+- 生抽 15ml
+- 盐 8 克
+- 八角 4 个
+- 黄豆酱 15ml
+
+## 操作
+
+- 牛腱子肉清洗干净，用清水浸泡 1 小时，去除血水
+- 用牙签或者叉子在牛腱子肉表面扎孔，加料酒、花椒、姜片后，用保鲜膜紧密包裹容器，腌制 4-6 小时
+- 牛腱子肉切成 8cm，不超过 10cm 的肉块
+- 牛腱子肉放入锅中，加入冷水至水面没过牛肉，开锅至水沸腾开始计时，同时捞出浮沫。3 分钟后停火，捞出牛肉，用温水洗净
+- 将洗净后的牛腱子肉放入砂锅或炖锅，加水没过牛腱子肉，开大火，放入除盐之外其他未使用的配料
+- 水开之后，大火转为小火，持续加热 90 分钟，加盐
+- 加盐后，继续小火 90 分钟（注：每 30 分钟确认水位线，要求至少达到牛肉面高度的 80%）
+- 加热 180 分钟后，捞出牛腱子肉，捞出牛腱子肉，用保鲜膜紧密包裹，放入冰箱冷藏数小时
+- 取出后沿牛肉纹路切片，上桌食用，其他牛腱子肉建议不切片冷藏
+
+## 附加内容
+
+- 操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材（约每 30 分钟确认一次）。
+- 用保鲜膜紧密包裹牛肉，放入冰箱冷藏数小时，可以使得切片肉质紧实不散。
+- 用牙签或者叉子在牛肉表面扎孔可以破坏筋膜，便于入味。
+
+### 参考资料
+
+- [下厨房app中的食谱](http://www.xiachufang.com/recipe/106670199/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/1.jpeg" "b/translation/ch/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\351\206\211\346\216\222\351\252\250/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/1.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/\351\206\211\346\216\222\351\252\250.md" "b/translation/ch/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/\351\206\211\346\216\222\351\252\250.md"
new file mode 100644
index 0000000000..bd186566ad
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\206\211\346\216\222\351\252\250/\351\206\211\346\216\222\351\252\250.md"
@@ -0,0 +1,54 @@
+# 醉排骨的做法
+
+醉排骨是福建省福州市特色传统名菜
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 排骨
+* 白砂糖
+* 食用油
+* 鱼露
+* 芝麻
+* 番茄酱
+* 香醋
+* 蒜头
+* 葱
+* 地瓜粉
+* 鸡蛋黄
+
+## 计算
+
+每份：
+
+* 排骨 200 g
+* 白砂糖 10 g
+* 食用油 500 ml
+* 鱼露 5 ml
+* 芝麻 5 g
+* 番茄酱 5 g
+* 香醋  5 ml
+* 蒜头 2 粒
+* 葱 1 根
+* 地瓜粉 30 g
+* 鸡蛋黄 1 个
+
+## 操作
+
+* 排骨中加入 5 g 地瓜粉和水进行搅拌，清洗 2-3 遍后放入大碗备用
+* 排骨中加入鱼露、地瓜粉、鸡蛋黄 充分搅拌
+* 将排骨一个一个放入锅中（切记不可以整碗倒入），保证每个不要粘在一起
+* 全部放入后，每 30 S 用勺子来回两面翻转瘦肉块，直至排骨表面金黄
+* 取出排骨，一分钟后倒入油锅中继续炸，直至瘦肉块表面出现焦黄后，取出放入大碗备用
+* 准备一个小碗，加入蒜末、香醋、白砂糖、鱼露、番茄酱、葱花、芝麻搅拌均匀，倒入 5 ml 热油
+* 将汤汁浇灌入排骨，在充分搅拌后倒入盘中
+
+![示例菜成品](./1.jpeg)
+
+## 附加内容
+
+* 鱼露，又称鱼酱油，是一种广东，福建等地常见的调味品。效果类似于生抽
+* 本次制作过程中，由于疫情原因没有雨露，只能用老抽代替，所以排骨颜色偏黑，正常是金黄色
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..4756c51b14
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211/\351\235\222\346\244\222\345\234\237\350\261\206\347\202\222\350\202\211.md"
@@ -0,0 +1,49 @@
+# 青椒土豆炒肉的做法
+
+![青椒土豆炒肉](https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg)
+
+青椒土豆炒肉是一道荤素搭配的简单炒菜。一般初学者只需要 1 小时即可完成。贼下饭~
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 青椒
+- 土豆
+- 猪肉（五花肉）
+- 葱
+- 姜
+- 蒜
+- 盐
+- 酱油
+- 土豆淀粉
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 青椒 2 个（共约 200g）
+- 土豆 2 个（共约 300g）
+- 猪肉 200g
+- 葱 1 根（约 10g）
+- 姜 1 块（约 5g）
+- 蒜 3 瓣（约 12g）
+- 盐 7g
+- 酱油 6-10ml
+- 食用油 10-15ml
+- 土豆淀粉 5g
+- 水 15g
+
+## 操作
+
+- 青椒去除根蒂切小块，土豆去皮切 2mm 薄片，猪肉切 4mm 薄片，葱横纵切 3mm 小段，姜蒜去皮拍散剁碎末；土豆淀粉加入约 15g 水搅拌均匀至水淀粉。
+- 起锅烧油，加热至 7 成热放入猪肉片，缓缓翻滚炒至去肉红色，加入约 3ml 酱油，翻炒肉片均匀上色，放入约 2g 盐。
+- 转 5 成油温，加入葱姜蒜炒 5 秒，然后加入土豆片，转 7 成油温均匀翻炒，加入加入约 5ml 酱油和 2g 盐，炒至土豆断生，表面轻微焦黄。
+- 转 8 成油温加入青椒，大火煸炒出锅气（有白烟冒出），反复均匀翻炒 1 分钟上色，最后在锅周围倒入水淀粉转 4 成火勾芡。
+- 在外观*呈粘稠状态*后关火，盛盘
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\202\211\344\270\235.md" "b/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\202\211\344\270\235.md"
new file mode 100644
index 0000000000..76b3813110
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\202\211\344\270\235.md"
@@ -0,0 +1,57 @@
+# 香干肉丝的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 猪里脊（可以买超市切好且称重好的肉丝）
+* 香干
+* 盐
+* 生抽
+* 淀粉
+* 大蒜
+* 青椒
+* 鸡精
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 香干 = 份数 * 75g
+* 青椒的数量 = 份数 * 5 个
+* 肉量 = 份数 * 100g
+* 盐量 = 份数 * 3g
+* 生抽 = 份数 * 5ml
+* 淀粉 = 份数 * 5g
+* 大蒜 = 份数 * 5g（大约 3 个蒜瓣）
+* 鸡精 = 2g
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 准备工作
+
+* `肉丝`（没有肉丝，自己切）用生抽(3ml)，生粉混合均匀待用。
+* 将`青椒`洗净，再用`滚刀手法`切好备用。
+* `大蒜`横切成片，`香干`切丝。
+* `淀粉`与水(10ml)混合，搅拌均匀。
+
+### 起锅
+
+* 干净锅 15ml 油，不用等油热就倒入肉丝慢慢划散，肉丝熟了，立马捞出，留油到锅里。
+* 将蒜片和香干放入锅中，加入 2ml 生抽，翻炒均匀。
+* 2-3 分钟，看火大小，将青椒丝放入锅中混合，翻炒。
+* 1 分钟后，放入肉丝混合。
+* 倒入淀粉与水的混合物勾芡，加入盐 3g，鸡精 2g，翻炒 2-3 分钟出锅。
+* 成品。
+
+注意，不同的锅具或者灶台，会影响翻炒的时间，建议，不确定是否熟了，可以试吃下。
+
+## 附加内容
+
+**辣椒选择青椒，螺丝椒为最优解，喜欢辣的可以加入小米椒切细碎，同青椒一起加入！**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..42b64ed4d7
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211/\351\246\231\345\271\262\350\212\271\350\217\234\347\202\222\350\202\211.md"
@@ -0,0 +1,61 @@
+# 香干芹菜炒肉的做法
+
+![香干芹菜炒肉](./香干芹菜炒肉.jpg)
+
+香干芹菜炒肉是一道非常简单的家常菜小炒，据说多吃芹菜对于高血压有很好的缓解作用，加上香干和猪肉一起翻炒，还是很美味的。一般初学者只需要 30 分钟（含配菜时间）即可完成。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 豆干
+- 香芹/芹菜
+- 猪肉
+- 大蒜
+- 辣椒：青椒或者红椒都可以
+- 花椒：可选
+- 盐
+- 鸡精：可选
+- 老抽
+- 蚝油
+- 食用油
+
+## 计算
+
+注意，此数值大约是 2 个人的量。
+
+每份：
+
+- 豆干：150g
+- 香芹：4 根
+- 猪肉：200g
+- 蒜头：2 瓣
+- 辣椒：4 个
+- 花椒：6 粒（不喜欢可以不放，或者放花椒水）
+- 盐：5g
+- 鸡精：3g
+- 老抽：8ml
+- 蚝油：5ml
+- 食用油：10-15ml
+
+## 操作
+
+- 芹菜去叶切段、切成不超过 4cm 的条状，备用
+- 香干切条，宽约小拇指，备用
+- 蒜头切片或者剁成蒜泥都行，备用
+- 辣椒切圈或者斜切成条都行，备用
+- 热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高
+- 放入花椒、大蒜爆香（可以吃姜的也可以额外放入一些姜片/姜丝）
+- 加入猪肉炒至变色，再加入 8ml 老抽上色翻炒均匀（有豆瓣酱的，可以放入 3ml 豆瓣酱一起翻炒）
+- 加入香干翻炒均匀（大约 2 分钟）
+- 加入辣椒翻炒均匀（大约 1-2 分钟）
+- 加入芹菜，放入 5g 盐翻炒 1 分钟
+- 加入 3g 鸡精、5ml 蚝油翻炒均匀，即可出锅
+
+## 附加内容
+
+- 如果没有买到香芹，或者用的芹菜比较粗，可以考虑焯水，放入滚水中 1 分钟捞出，冷水冲洗（保持爽脆）
+- 如果买到的豆干比较硬、紧实，也可以切条后再焯水
+- [香干芹菜炒肉教程](https://www.xiachufang.com/recipe/105987156/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.jpg" "b/translation/ch/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.jpg"
rename to "translation/ch/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.md" "b/translation/ch/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.md"
new file mode 100644
index 0000000000..09855fe0e8
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211/\351\246\231\347\205\216\344\272\224\350\212\261\350\202\211.md"
@@ -0,0 +1,38 @@
+# 香煎五花肉的做法
+
+![香煎五花肉](./香煎五花肉.jpg)
+
+香煎五花肉一道简单易上手的菜。五花肉肥而不腻，生菜叶脆爽健康。稍微有下厨经验的人半小时便可制作完毕。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 五花肉条（推荐长宽高为 20cm\*6cm\*5cm）
+- 生菜
+- 酱油，盐，味精，料酒，姜蒜，油，豆瓣酱
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 五花肉条（推荐长宽高为 20cm\*6cm\*5cm）
+- 生菜一朵
+- 食用油 5ml
+
+## 操作
+
+- 将五花肉条沿长边切片，每片厚 1mm-1.5mm，备用
+- 将切好的五花肉放置碗中，依次加入 8g 酱油，1g 盐，1g 味精，10g 料酒，两片姜，两朵拍扁的大蒜腌制 10 分钟
+- 将生菜叶直接用手扒下来，洗干净，备用
+- 热锅，倒入 5ml 食用油。油轻微冒烟后下入五花肉。单面煎制焦黄色后翻面，另一边同理。
+- 五花肉出锅后，装盘。
+- 将豆瓣酱抹到菜叶上，卷着五花肉即可食用
+
+## 附加内容
+
+- 操作时，小心被溅出的油烫到
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.jpg" "b/translation/ch/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.jpg"
rename to "translation/ch/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.md" "b/translation/ch/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.md"
new file mode 100644
index 0000000000..c95255c2be
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\246\231\350\217\207\346\273\221\351\270\241/\351\246\231\350\217\207\346\273\221\351\270\241.md"
@@ -0,0 +1,54 @@
+# 香菇滑鸡的做法
+
+![香菇滑鸡](./香菇滑鸡.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 大鸡腿
+- 干香菇
+- 姜
+- 葱
+- 蒜
+
+## 计算
+
+每份：
+
+- 大鸡腿 2 个
+- 干香菇 5 粒
+- 姜 2 片
+- 葱 2 颗
+- 蒜 2 瓣
+- 温水(30-40 ℃) 150ml
+- 料酒 15ml
+- 生抽 30ml
+- 盐 1.5g
+- 老抽 15ml
+- 糖 15ml
+- 香油 5ml
+
+## 操作
+
+- 温水泡发干香菇
+- 姜切小块，葱切段，蒜对半切小粒
+- 鸡腿去骨（不去骨也可，只是略影响程序员吃饭的效率而已），切成小块
+- 泡发的香菇一分为四，香菇水留着备用
+- 鸡腿肉焯水 1 分钟，去除血沫和杂质
+- 鸡腿肉中加料酒 15ml、生抽 15ml、盐 1.5g、老抽 15ml，抓匀
+- 油温 3 成，下入鸡腿肉煸炒，等鸡腿肉金黄后盛出备用
+- 锅留底油，下入葱、姜、蒜炒香，香菇入锅，大火翻匀
+- 等待 20 秒会有香菇香味从锅中飘出，此时下入煸炒过的鸡腿肉，下入香菇水（全部，**本程序员认为的灵魂操作**）、糖 15ml、生抽 30ml
+- 转中火不盖盖，咕嘟 2 分钟收浓汤汁，淋入香油 5ml，撒上葱花后即可关火、装盘
+
+## 附加内容
+
+- 鸡腿去骨操作较复杂，本人经验可供参考：
+  - 鸡腿于案板摆正，**骨头正对程序员**，从头部划一刀至最底部，刀口要深，确保有碰到骨头
+  - 用手扒拉肉到两边
+  - 用刀尖隔开骨头上沾着的肉
+  - 鸡腿翻面，刀紧贴骨头插入，挑断骨头与肉的连接点
+  - 用刀尖切断最后的粘连即可
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result1.jpg" "b/translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result1.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result1.jpg"
rename to "translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result1.jpg"
diff --git "a/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result2.jpg" "b/translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result2.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result2.jpg"
rename to "translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/result2.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262.md" "b/translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262.md"
new file mode 100644
index 0000000000..6b7f10038b
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262/\351\246\231\350\276\243\351\270\241\347\210\252\347\205\262.md"
@@ -0,0 +1,53 @@
+# 香辣鸡爪煲的做法
+
+![香辣鸡爪煲](./result2.jpg)
+
+香辣鸡爪煲口感 Q 弹，香辣浓郁，回味无穷。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 鸡爪
+- 葱
+- 姜
+- 料酒
+- 香叶
+- 八角
+- 生抽
+- 老抽
+- 蒜
+- 小米椒
+- 辣椒面（可选）
+- 蚝油
+- 五香粉
+- 盐
+- 鸡精
+
+## 计算
+
+- 一斤鸡爪
+- 香叶 3 片
+- 八角三个
+- 小米椒 6 个
+- 姜末 10g
+- 蒜末 10g
+- 小葱 2 根
+- 蚝油 3g
+
+## 操作
+
+- 给鸡爪剪去指甲。如果买的鸡爪只有脚掌部分，对半切开即可。 如果是整只鸡爪，需要去骨。清水洗干净。
+- 鸡爪冷水下锅，葱姜料酒焯水，水开，撇去浮沫。
+- 加入香叶、八角、生抽、老抽，盖盖小火慢煮三十分钟。
+  ![煮鸡爪](./result1.jpg)
+- 捞出鸡爪，留一碗鸡汤备用。
+- 起锅烧油，用小火炒香姜末、蒜末、小米椒，能吃辣再放点辣椒面。加入生抽、老抽、蚝油、五香粉、盐，炒出酱香味。
+- 放入鸡爪，放一点盐调味，翻炒一两分钟，再倒入鸡汤，边炒边搅动。
+- 放入鸡精提鲜，撒入葱段搅拌均匀即可出锅。
+
+注：如果需要加入配菜，请在放入鸡爪之前，底料炒香之后执行。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\202\211\344\270\235.md" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\202\211\344\270\235.md"
new file mode 100644
index 0000000000..eda8d23ce2
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\202\211\344\270\235.md"
@@ -0,0 +1,67 @@
+# 鱼香肉丝的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 里脊肉 200g
+* 胡萝卜 100g
+* 青椒 100g
+* 木耳（干） 5g
+* 生抽 10ml
+* 料酒 5ml
+* 蛋清 1 个
+* 淀粉 10g
+* 醋 15ml
+* 白糖 10g
+* 盐 5g
+* 姜 20g
+* 葱 20g
+* 蒜 2 瓣
+* 豆瓣酱 15g
+
+## 计算
+
+注意，这道菜仅有足够 1-2 人食用的版本。
+
+## 操作
+
+### 制作腌料和香碗汁
+
+* 制作`腌料`：将下列原料混合：
+  * 生抽 5ml
+  * 料酒 5ml
+  * 淀粉 5g
+  * 水 20ml
+  * 蛋清 1 个
+* 制作`香汁`：将下列原料混合：
+  * 生抽 5ml
+  * 醋 15ml
+  * 白糖 10 克
+  * 盐 1 克
+  * 淀粉 5g
+  * 水 20ml
+
+### 处理原料
+
+* 用`腌料`腌制里脊肉 15-30 分钟。注意将肉抓匀。
+* 干木耳泡 4 个小时，洗净，切成小块。
+* 青椒洗净，去蒂，切成丝。
+* 胡萝卜洗净，切成丝，将胡萝卜丝[焯水](../../tips/learn/学习焯水.md)。
+* 姜、蒜切沫。
+* 葱切成 5mm 的小段。
+
+### 炒熟各种材料
+
+* 将锅烧热，加入 15ml 油。
+* 向锅内倒入准备好的腌肉，快速滑散至变白，盛出备用。
+* 将锅烧热，加入 5ml 油。
+* 倒入全部`葱`、`姜`、`蒜`、`豆瓣酱`。
+* 倒入全部`胡萝卜`，翻炒 20s 后，放入青椒和木耳，翻炒 2 分钟。
+* 倒入`炒过的肉`。快速翻炒均匀。注意不要炒超过 20 秒。
+* 倒入`香汁`。快速翻炒均匀。注意不要炒超过 15 秒。
+* 关火，盛盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz1.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz1.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz1.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz1.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz2.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz2.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz2.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz2.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz3.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz3.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz3.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz3.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz4.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz4.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz4.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz4.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz5.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz5.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz5.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz5.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz6.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz6.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz6.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz6.jpg"
diff --git "a/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz7.jpg" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz7.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz7.jpg"
rename to "translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/yxqz7.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/\351\261\274\351\246\231\350\214\204\345\255\220.md" "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/\351\261\274\351\246\231\350\214\204\345\255\220.md"
new file mode 100644
index 0000000000..3a4f239e15
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\261\274\351\246\231\350\214\204\345\255\220/\351\261\274\351\246\231\350\214\204\345\255\220.md"
@@ -0,0 +1,70 @@
+# 鱼香茄子的做法
+
+![yuxiangqiezi](./yxqz1.jpg)
+
+这个菜真的超级下饭，当个干饭王吧。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 肉末
+- 盐
+- 糖
+- 味精
+- 生抽
+- 老抽
+- 醋
+- 水淀粉
+- 豆瓣酱
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够一个人吃。
+
+- 茄子 2 根
+- 肉末 20g
+- 盐 3-5g
+- 糖 5-10g
+- 味精 5g
+- 生抽 10ml
+- 老抽 5ml
+- 醋 10ml
+- 水淀粉 100ml
+- 豆瓣酱 20-30g
+- 小葱、姜、蒜、小米辣 （根据自己口味）
+
+## 操作
+
+- 将茄子切成条。
+
+    ![bz1](./yxqz2.jpg)
+
+- 将肉切成肉沫，葱姜蒜切碎、小米椒切丁。
+
+    ![bz2](./yxqz3.jpg)
+
+- 调鱼香汁：碗中放入盐、味精、糖、生抽、老抽、醋、水淀粉搅拌均匀。
+- 锅中倒入 300ml 油，开小火（小火容易掌控），等油温七成热（小火大约 40 秒，有烟冒出）放入茄子炸两分钟，当茄子边缘微黄就捞出。多出的油可以盛出以后炒菜用。
+
+    ![bz4](./yxqz4.jpg)
+
+- 锅中留 15-30ml 油，倒入肉沫炒至颜色变白就盛出来。
+
+    ![bz5](./yxqz5.jpg)
+
+- 锅中倒入 15-30ml 油，放入豆瓣酱、葱白、姜、蒜炒香，然后倒入肉沫翻炒均匀。
+
+    ![bz6](./yxqz6.jpg)
+
+- 加入 80-150ml 清水（水面预计茄子八成高度为准），倒入茄子、倒入料汁，爆炒入味收汁。最后放入葱翻炒均匀，就可以起锅了。
+
+    ![bz7](./yxqz7.jpg)
+
+## 附加内容
+
+- 茄子看个人喜好，可以去皮，肉沫也可以多放一点。
+- 参考: [鱼香茄子详细步骤](https://www.zhms.cn/recipe/kbbrl.html?source=2)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/1.jpeg" "b/translation/ch/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/1.jpeg"
similarity index 100%
rename from "dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/1.jpeg"
rename to "translation/ch/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/1.jpeg"
diff --git "a/translation/ch/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/\351\272\273\345\251\206\350\261\206\350\205\220.md" "b/translation/ch/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/\351\272\273\345\251\206\350\261\206\350\205\220.md"
new file mode 100644
index 0000000000..af3b76046b
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\272\273\345\251\206\350\261\206\350\205\220/\351\272\273\345\251\206\350\261\206\350\205\220.md"
@@ -0,0 +1,56 @@
+# 麻婆豆腐的做法
+
+![成品](./1.jpeg)
+
+这是参考麻婆豆腐创作的一道菜。富含有铁、钙、磷、镁等人体必需的多种微量元素，最重要的是非常下饭哦～
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 内脂豆腐（推荐清美）
+- 水果刀
+- 咸鸭蛋（推荐留夫鸭的，这个是灵魂）
+- 五花肉（超市的肉糜也行）
+- 大蒜
+- 生姜
+- 小米椒（不吃辣的可选）
+- 香辣酱（推荐广乐的）
+- 花椒
+- 食盐
+- 酱油（味极鲜酱油）
+
+## 计算
+
+- 1 盒内脂豆腐
+- 1 枚咸鸭蛋
+- 20-30g 五花肉
+- 两瓣大蒜
+- 2 片生姜
+- 5 根小米辣
+- 5g 蒜蓉辣酱
+- 20 颗花椒
+- 3g 食盐
+- 10g 酱油
+
+## 操作
+
+- 大蒜和生姜切碎，备用
+- 小米辣切成辣椒圈，备用
+- 五花肉切成肉糜（本来就是买的肉糜的跳过）
+- 肉糜中加入一半的食盐和味极鲜酱油，搅拌均匀，备用
+- 鸭蛋用菜刀竖着对半切开（注意安全），去除蛋黄（一定要去除，不然会腥），剩下的蛋白捣碎成大约 2 mm * 2 mm 大小，不用太碎，备用
+- 打开豆腐包装，用水果刀将在盒子中的豆腐划成大约 2.5 cm * 3 cm 大小，备用
+- 热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高
+- 调成小火，放入大蒜、生姜、辣椒圈、花椒、咸鸭蛋、蒜蓉辣酱翻炒 20 秒，炒出香味
+- 调成中火，放入肉糜，翻炒大约 1 分钟，肉炒变色
+- 调成小火，放入豆腐，将剩下的食盐、味极鲜酱油酱油均匀的洒在豆腐上
+- 从锅边倒入开水（不然豆腐容易破），没过豆腐即可
+- 开大火，水沸腾后立马转入中火，等待大约 10 分钟
+- 等到水只剩 1/5 并且豆腐表面已经入色，关火，盛盘
+
+## 附加内容
+
+- 期间一定要注意观察，防止糊锅
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\351\272\273\350\276\243\351\246\231\351\224\205.md" "b/translation/ch/dishes/meat_dish/\351\272\273\350\276\243\351\246\231\351\224\205.md"
new file mode 100644
index 0000000000..1beafa06f6
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\272\273\350\276\243\351\246\231\351\224\205.md"
@@ -0,0 +1,47 @@
+# 麻辣香锅的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 青菜（油菜、油麦菜、菠菜）
+- 无骨肉（猪肉、牛肉、鸡肉、鱼丸、火腿肠）
+- 干豆腐
+- 北京麻辣方便面
+- 干辣椒
+
+## 计算
+
+此数值大约是 3 个人的量。
+
+- 青菜共需 455 克，其中油菜、油麦菜、菠菜的比例按自己喜好分配即可
+- 无骨肉共需 430 克，其中猪肉、牛肉、鸡肉、鱼丸、火腿肠的比例按自己喜好分配即可
+- 干豆腐 152 克
+- 北京麻辣方便面 1 袋
+- 干辣椒 5 克
+- 麻辣香锅调料 110 克
+
+以上内容中，青菜、无骨肉、干豆腐、北京麻辣方便面的配比为推荐配比，如果有自己喜欢的食材，可以按喜好重新分配比例。
+
+## 操作
+
+1. 烧开一锅水（水量能没过第 2-4 步中的食材即可）。
+2. 在开水中放入青菜，焯 5 分钟后盛出备用。
+3. 在开水中放入无骨肉，焯 4 分钟后盛出备用。
+4. 在开水中放入北京麻辣方便面，煮 2 分钟后盛出备用。
+5. 倒出开水，擦干锅具，放入 105 克食用油，大火加热 30 秒。
+6. 放入麻辣香锅调料，翻炒 20 秒。
+7. 放入干辣椒，翻炒 10 秒。
+8. 放入焯过的青菜，改中火，翻炒 3 分钟。
+9. 放入焯过的无骨肉，翻炒 3 分钟。
+10. 放入煮过的北京麻辣方便面，用筷子翻动 1 分钟。
+11. 关火，出锅。
+
+## 附加内容
+
+关于火候的说明：
+
+- 大火通常温度在 240 摄氏度，以电磁炉为例，输入功率大约 2 千瓦。
+- 中火通常温度在 120 摄氏度，以电磁炉为例，输入功率大约 1.4 千瓦。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\351\273\204\347\204\226\351\270\241.md" "b/translation/ch/dishes/meat_dish/\351\273\204\347\204\226\351\270\241.md"
new file mode 100644
index 0000000000..1ed321293f
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\273\204\347\204\226\351\270\241.md"
@@ -0,0 +1,60 @@
+# 黄焖鸡的做法
+
+黄焖鸡是一道十分下饭的美食，食材平平无奇又十分容易烹制，一学就会。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡腿
+- 香菇（干香菇最佳）
+- 青椒
+- 生姜片
+- 干辣椒
+- 盐
+- 料酒
+- 白胡椒粉
+- 白糖
+- 酱油
+- 味精
+- 土豆（可选）
+
+## 计算
+
+- 鸡腿 = 两只
+- 香菇（干香菇最佳）= 5 朵
+- 青椒 = 两个
+- 生姜片 = 两片
+- 干辣椒 = 5，6 个
+- 盐 = 10g
+- 料酒 = 10ml
+- 白胡椒粉 = 5g
+- 白糖 = 5g
+- 酱油 = 5ml
+- 土豆 = 一个（可选，可使汤汁更粘稠）
+
+## 操作
+
+### 备菜阶段
+
+- 鸡腿洗净，剁成**4cm**大小的块
+- 生姜切片、干辣椒切成**小圈**
+- 香菇切片，青椒切成细长的**马蹄状**，若为干香菇，洗净灰尘后泡一晚上并留香菇水备用
+- 若有土豆，切为与鸡肉大小类似的**滚刀块**
+
+### 炒制阶段
+
+- 炒糖色：锅里倒入底油，冷油时放入白糖（**有一定难度，新手可跳至鸡肉炒制并使用老抽替代**）
+- 小火慢慢加热，待油温逐渐升高，白糖开始融化并变成较深的棕色（期间要不断搅拌，防止糊锅）
+- 迅速倒入鸡块，转大火，快速翻炒！烹入料酒，继续翻炒片刻
+- 将生姜片和干辣椒倒入
+- 放入酱油，炒匀
+- 倒入香菇水或清水，以能淹住鸡肉为准
+- 倒入香菇片，白胡椒粉，盐，土豆
+- 翻炒均匀后，盖上锅盖焖煮，转中小火**15——20分钟**，有条件可以转至砂锅
+- 待鸡肉软烂，汤汁浓稠后（汤汁不要收的太干），最后放入青椒
+- 放入味精，兜炒均匀后，关火！青椒基本断生即可，不要炒时间久了
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/meat_dish/\351\273\204\347\223\234\347\202\222\350\202\211.md" "b/translation/ch/dishes/meat_dish/\351\273\204\347\223\234\347\202\222\350\202\211.md"
new file mode 100644
index 0000000000..93628ee15c
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\273\204\347\223\234\347\202\222\350\202\211.md"
@@ -0,0 +1,43 @@
+# 黄瓜炒肉的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 黄瓜
+* 猪瘦肉
+* 食用油
+* 生抽
+* 盐
+* 蒜
+* 小米辣
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 黄瓜 = 100 克  * 份数
+* 猪肉 = 50 克  * 份数
+* 油量 = 50 克 * 份数
+* 盐量 = 10  克  * 份数
+* 酱油 = 5  克  * 份数
+* 蒜瓣 = 2  瓣  * 份数
+* 小米辣 = 1  根  * 份数
+
+## 操作
+
+* 将猪瘦肉切片，放入碗中，倒入食用油 10 克，生抽，搅拌均匀，腌制 10 分钟
+* 将黄瓜切去 5 厘米的头尾，剩余部分斜着切成 0.5 厘米的薄片
+* 将黄瓜倒入碗中，撒上盐 8 克，搅拌均匀，腌制 5 分钟
+* 将蒜瓣去皮，压扁，切成蒜末备用
+* 将小米辣去丁切分成均匀 0.5 厘米的段状
+* 热锅，倒油 40 克，等油温到冒烟，放入蒜蓉小米辣翻炒 5 次
+* 放入腌制好的猪瘦肉，翻炒至肉熟变色
+* 放入黄瓜，加入盐 2 克，大火翻炒均匀半分钟，出锅
+  * 如果无法保证大火，可能会有点生。可以考虑增加到 50 秒。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.jpg" "b/translation/ch/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.jpg"
rename to "translation/ch/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.md" "b/translation/ch/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.md"
new file mode 100644
index 0000000000..6bdb03bab8
--- /dev/null
+++ "b/translation/ch/dishes/meat_dish/\351\273\221\346\244\222\347\211\233\346\237\263/\351\273\221\346\244\222\347\211\233\346\237\263.md"
@@ -0,0 +1,55 @@
+# 黑椒牛柳的做法
+
+![黑椒牛柳成品](./黑椒牛柳.jpg)
+
+黑椒牛柳是一道简单易做的菜。蔬菜与肉类均衡，富含蛋白质，口味适合大多数人。一般初学者只需要 1 小时以内即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 牛肉（可以用牛里脊肉或者牛排肉）
+- 洋葱
+- 菜椒（红/黄椒）
+- 淀粉
+- 黑胡椒（粉）
+- 黑椒（腌料）
+- 盐
+- 花生油
+
+注：粉与腌料可相互替代，具体用量请参照您购买的食品包装上的说明。
+
+建议使用不粘锅。
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2-3 个人食用
+
+总量：
+
+- 牛肉量 = 份数 * 100 克 （视就餐者胃容量和锅容量酌情增减）
+- 洋葱量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）
+- 菜椒量 = 份数 * 1/12 个（即 3 人时约切 1/4 ）
+- 盐量 = 份数 * 1 克
+- 淀粉 = 份数 * 3 克
+- 黑椒腌料 = 参照所购商品的说明按比例腌制
+- 黑胡椒粉 = 份数 * 1 克（实际上是随便撒）
+- 花生油 = 份数 * 10ml （实际上油量是依据菜量变动的，如对牛肉的量有增减请按对应比例变动）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+- 将牛肉切条，长度最好控制在 8 厘米以下，厚度约 5-10 毫米，宽度约 1 厘米（要求不严格）
+- 利用腌料腌制牛肉，混合均匀后静置，用量与时间请参照商品说明，可以延长不能缩短。
+- 如果使用液态腌料，可以在腌制结束前三分钟撒一层黑胡椒粉，然后再加入淀粉，再次混合均匀后静置 20 分钟。
+- 开火，热锅，加入花生油。
+- 当能看到锅里的油冒出一丝烟时，放入牛肉，翻炒。
+- 开中火偏大，翻炒 2 分钟至牛肉外表变色（即不出现明显血色，有血色部分说明翻炒不到位）（此处应小心油滴溅射）。
+- 放入洋葱和菜椒，翻炒 2 分钟。
+- 加入盐，再次撒一份黑胡椒粉，翻炒 30 秒，搅拌均匀。
+- 观察洋葱已经变软即可关火，出锅，盛盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.jpg" "b/translation/ch/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.jpg"
similarity index 100%
rename from "dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.jpg"
rename to "translation/ch/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.jpg"
diff --git "a/translation/ch/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.md" "b/translation/ch/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.md"
new file mode 100644
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+++ "b/translation/ch/dishes/meat_dish/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234/\351\273\224\345\274\217\350\205\212\350\202\240\345\250\203\345\250\203\350\217\234.md"
@@ -0,0 +1,35 @@
+# 黔式腊肠娃娃菜的做法
+
+![黔式腊肠娃娃菜](./黔式腊肠娃娃菜.jpg)
+
+黔式腊肠娃娃菜不需要掌握火候，也无需调料，非常适合懒癌的菜。制作时间 15 分钟，口味近似于川菜、湘菜，却是西南菜系中鲜见的不辣菜式，咸鲜可口、南北皆宜。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 黔式腊肠
+- 娃娃菜
+
+## 计算
+
+按照 1 人的份量：
+
+- 黔式腊肠 200g
+- 娃娃菜 300g
+- 水 750ml
+
+## 操作
+
+- 锅内放入 750ml 水，开火加热至沸腾
+- 放入腊肠，计时 13 分钟
+- 放入娃娃菜，计时 2 分钟
+- 关火，夹出腊肠及娃娃菜
+- 娃娃菜切段、腊肠切片，装盘
+
+## 附加内容
+
+- 根据锅的大小，建议以水量没过食材为宜，宁多勿少
+- 如果没有刀具，娃娃菜和腊肠不切也可以
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\345\207\211\347\232\256.md" "b/translation/ch/dishes/semi-finished/\345\207\211\347\232\256.md"
new file mode 100644
index 0000000000..fee1cfdf9e
--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\345\207\211\347\232\256.md"
@@ -0,0 +1,57 @@
+# 凉皮的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 凉皮、面筋
+* 盐、鸡精、蚝油、生抽、老抽、香油、香醋、芝麻酱（原味芝麻酱最佳）
+* 黄瓜、大蒜、绿豆芽
+* 盆、碗、盘子、蒜臼
+
+## 计算
+
+* 凉皮用量为 300 g/人 向下取整。
+* 芝麻酱的用量为 30 g/人 向下取整。
+* 黄瓜 100g/人、绿豆芽 50g/人。
+
+## 操作
+
+### 准备工作
+
+* 锅中加入 500ml 水。煮沸。
+* 将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。
+* 黄瓜切丝放入盘中备用
+* 将 10g 蒜瓣剥皮、放入蒜臼中加入 1g 盐。锤成蒜泥，加入 10g 自来水。放置备用。
+* 注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。
+* 注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。
+
+### 盐水调配
+
+* 准备小碗，加入 3g 盐、2g 鸡精、5g 生抽、1g 老抽、1g 香油、2g 蚝油、香醋 5g、（盐、香醋均可根据个人口味酌量添加，以上数据只是大众口味）。
+* 以上调料加入 25-35g 温水（据个人咸淡程度），使用筷子将其拌匀、溶解。静置一旁冷却。
+
+### 芝麻酱调配
+
+* 注：以下计量均为一人份，如果有 n 人，请自觉将计量乘以 n
+* 拿出小碗，将准备好的芝麻酱放入其中。
+* 加入 4g 盐、3g 鸡精、5g 生抽、1g 老抽、3g 蚝油。
+* 使用筷子将其调料与芝麻酱拌匀。
+* 加入 10g 清水将其拌匀。
+* 上一步骤重复 2、3 次（次数根据个人对芝麻酱的浓稠程度而定）。
+
+### 最终步骤
+
+* 拿出之前准备好的小盆，加入之前准备好的凉皮。
+* 倒入盐水，使用筷子将其拌匀。随之盛入小碗（盐水一并倒入碗中）。
+* 豆芽放置凉皮上、面筋随后放上。
+* 将调配好的芝麻酱从面筋上方倒下。
+* 撒上黄瓜丝。
+* 如有喜爱可以加入辣椒油。
+* 色香味俱全的家常凉皮出炉！
+
+## 附加内容
+
+个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\345\215\212\346\210\220\345\223\201\346\204\217\351\235\242.md" "b/translation/ch/dishes/semi-finished/\345\215\212\346\210\220\345\223\201\346\204\217\351\235\242.md"
new file mode 100644
index 0000000000..e15e02b88f
--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\345\215\212\346\210\220\345\223\201\346\204\217\351\235\242.md"
@@ -0,0 +1,45 @@
+# 半成品意面的做法
+
+意大利面🍝和中国面条口感上的区别主要是因为它是由小麦品种中最硬质的杜兰(durum)磨粉制成的。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 1 袋 半成品意大利面（推荐品牌圃美多）
+* 50 ml 清水
+* 平底锅 或 微波炉
+
+> 不同类型的意面烧制时长有所不同，这里是意大利直面的标准。
+
+## 计算
+
+- 2 人 1 顿 520g（以半成品为准）
+
+> 使用上述条件，按需求（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。
+
+## 操作
+
+### 方法一 - 平底锅
+
+- 热锅
+- 将 50 ml 清水倒入平底锅
+- 将面条放入，炒 1 分钟
+- 将酱料倒入，翻炒 1 分钟
+- 装盘即可
+
+### 方法二 - 微波炉
+
+- 将面条放入「可用于微波炉加热」的盘子中
+- 将附带的酱料倒在面条上
+- 倒入 50 ml 清水
+- 700W 加热 2 分钟
+- 取出拌匀即可
+
+## 附加内容
+
+- 传统意大利面非常长。20 世纪下半叶开始流行短的意大利粉，典型长度 25–30 cm。
+- “Spaghettoni”是较厚的意大利粉。“Spaghettini”较细的意大利面。“capellini”是更细版的意大利面。
+- 一个不可见，且不可感知的“飞行着的意大利面条怪物”在“一次严重的酗酒后”，创造了整个宇宙。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.md" "b/translation/ch/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.md"
@@ -0,0 +1,34 @@
+# 懒人蛋挞的做法
+
+![蛋挞成品](./懒人蛋挞.png)
+
+蛋挞是一道常见的可口甜品，通常而言制作蛋挞是需要调和蛋挞液和制作蛋挞皮的，这个过程比较复杂和耗时，但是网购半成品恰恰解决解决以上的难题，初学者只需大约 40 分就可以完成。从今往后只要家里有烤箱，就可以化身烘焙达人，帮家人烤蛋挞！
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 需要烤箱 1 个（有上下火功能的最佳，也可以没有）
+- 隔热手套 1 双
+- 网购蛋挞液 1 盒，蛋挞皮 1 盒（附近的大超市也可以，比如家乐福、沃尔玛等等）
+
+## 计算
+
+每份：
+
+- 蛋挞皮 1 个
+- 蛋挞液约 10ml，到达挞皮的 4/5 最佳
+
+## 操作
+
+- 烤箱 200 度，预热 10 分钟
+- 在烤盘上放上蛋挞皮，蛋挞皮中倒入蛋挞液约 10ml，具体分量需要看蛋挞皮大小，通常倒入 4/5 即可
+- 将烤盘放入烤箱内，上下火 190 度，烤 10 - 20 分。如果想快速烤出蛋挞液上的焦褐斑点，需要上火更高一些，通常是 200 - 210 度
+- 蛋挞液烤出焦褐斑点，蛋挞皮完全蓬松冒油即可
+
+## 附加内容
+
+- 操作时，可以根据焦褐斑大小适当调整时间，如果需要
+- 可以在蛋挞中加 10g 碎芝士，就是一道芝士蛋挞啦~
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.png" "b/translation/ch/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.png"
similarity index 100%
rename from "dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.png"
rename to "translation/ch/dishes/semi-finished/\346\207\222\344\272\272\350\233\213\346\214\236/\346\207\222\344\272\272\350\233\213\346\214\236.png"
diff --git "a/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.jpg" "b/translation/ch/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.jpg"
similarity index 100%
rename from "dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.jpg"
rename to "translation/ch/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.jpg"
diff --git "a/translation/ch/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.md" "b/translation/ch/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.md"
new file mode 100644
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+++ "b/translation/ch/dishes/semi-finished/\347\202\270\350\226\257\346\235\241/\347\202\270\350\226\257\346\235\241.md"
@@ -0,0 +1,53 @@
+# 炸薯条的做法
+
+![炸薯条](./炸薯条.jpg)
+
+薯条🍟是一种土豆🥔\马铃薯🥔\洋芋🥔切成条状之后再油炸而成的快餐食物（在有的国家可能不算快餐），非常适合。相较于油炸，空气炸锅可能会更加易于避免崩溃和实现异步非阻塞。相较于自己动手切土豆再洗去淀粉并喷上油，使用半成品薯条可能会显著减少热量摄入前的热量消耗，四舍五入就是会显著减少热量摄入~~前的热量消耗~~。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 1 袋半成品薯条（推荐品牌麦肯）
+- 1 个空气炸锅（喜欢脆的切忌小牌子）
+
+> 注意，使用的烹饪工具不同炸薯条可能有不同的做法，这里仅介绍使用「空气炸锅」的做法。
+
+## 计算
+
+- 作为主食，1 人 1 顿 400g（以半成品为准）
+- 作为小食，1 人 1 顿 1/4 主食质量+-50g
+
+> 使用上述条件，按需求量（包括但不限于日常食量、心情和饭前运动情况）计算材料用量。
+
+## 操作
+
+### 开封薯条
+
+- 开封大分量半成品薯条注意开口要小，可以有效减少长久储藏下薯条表面结霜。
+
+### 预热空气炸锅
+
+- 插电，200℃预热 5 分钟。
+- 预热的目的是为了确保放入食材的时候锅内温度已经处于烹饪所需温度。
+- 注意，预热完再拿出薯条，不应等薯条软化后再炸制。
+
+### 炸薯条
+
+- 取出薯条放入空气炸锅，200℃20 分钟。
+- 取出薯条的时候注意半成品薯条已经有油，所以要异步去做客户端内刀斯林的话需要使用夹持工具。
+- 5~10 分钟时可以拿出锅体晃动使薯条受热均匀也防止粘连。
+
+### 脆化（可选项）
+
+- 10 分钟~15 分钟时，拿出锅体，往已经干了的薯条表面喷 1 层面积为薯条表面积 2/3 的油。
+
+### 取出&装盘
+
+- 喜欢脆薯条的，取出后拿着锅体跳舞让空气经过薯条表面后装盘；喜欢软薯条的直接装盘。配合蘸酱或浇上酱汁更佳。
+
+## 附加内容
+
+- 番茄酱、蛋黄酱、蜂蜜芥末酱、[蒜香酱油](../../condiment/蒜香酱油.md)……炸薯条的晋级之路在于对酱料及酱料组合的探究。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\347\211\233\346\262\271\347\201\253\351\224\205\345\272\225\346\226\231.md" "b/translation/ch/dishes/semi-finished/\347\211\233\346\262\271\347\201\253\351\224\205\345\272\225\346\226\231.md"
new file mode 100644
index 0000000000..a792245f06
--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\347\211\233\346\262\271\347\201\253\351\224\205\345\272\225\346\226\231.md"
@@ -0,0 +1,96 @@
+# 牛油火锅底料的做法
+
+重庆火锅又称毛肚火锅或麻辣火锅，是中国传统饮食方式之一。
+
+其起源于明末清初的重庆嘉陵江畔，该菜式也是朝天门等码头船工纤夫的粗放餐饮方式。
+
+其主要原料是牛毛肚、猪黄喉、鸭肠、牛血旺等。
+
+一般初学者只需要 1 小时即可完成。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+### 原料
+
+- 牛油 4500 g
+- （色拉油 或 菜籽油） 1000 ml
+- 纯猪油 500 g
+- 豆瓣（郫县） 1000 g
+- 糍粑辣椒 3000 g
+- 老姜（切片） 250 g
+- 大葱（切段） 100 g
+- 洋葱（切丝） 100 g
+- 大蒜（切片） 200 g
+- 豆鼓（剁碎）（永川） 10 g
+- 豆母子 140 g
+- 红花椒 150 g
+- 老油 ? 颗粒香料 100 g : 整形香料 150 g
+- 麦芽粉（肉香） 12.5 g
+- 白酒(52%VOL) 150 ml
+- 老油 ?? 干辣椒面 15 g
+
+### 香料
+
+- 山奈 5 g
+- 八角 10 g
+- 草果 10 g
+- 肉桂 10 g
+- 丁香 5 g
+- 小茴香 10 g
+- 白芷 10 g
+- 荜拨 5 g
+- 香草 10 g
+- 香果 10 g
+- 山楂 10 g
+- 陈皮 5 g
+- 香茅 10 g
+- 砂仁 10 g
+- 白蔻 10 g
+- 香叶 10 g
+
+#### 颗粒香料
+
+以上配料放入粉碎机打碎至大约 4 mm 颗粒备用。
+
+#### 整形香料
+
+以上配料洗净备用。
+
+### 工具
+
+- 粉碎机
+
+## 计算
+
+- 每份原料可制作 7.5 kg 火锅底料/火锅老油
+
+## 操作
+
+- 锅置旺火（大火）放入牛油烧至 八成热(240±10°C) 时放入 `老姜、大葱、洋葱、大蒜 (各100g)`，炸干（吸尽异味（牛油腥味））后捞出扔掉。
+- 放入 `(色拉油 || 菜籽油)、纯猪油`，等待锅中油温下降到 五成热(150±10°C) 时放入 `糍粑辣椒` 持续翻炒 5-8 分钟。
+- 放入 `豆瓣` 炒散，转用 **中小火** 慢炒至料渣略发白翻砂（发出沙沙声）。
+- 油在外观呈现樱桃红时放入 `姜片(150g)、大蒜(100g)` 炒香，大约 15 秒。
+- 放入 `豆鼓、豆母子` 炒香，放入 `红花椒、小茴香` 炒香。
+- （老油） 此刻放入 颗粒香料
+- 放入 `麦芽粉` 炒散，放入 `白酒` 炒散。
+
+### 作为底料
+
+- 起锅装入容器中，静置于温度低的环境(10-20) 5 天后再使用效果最佳。
+
+### 作为老油
+
+- 起锅装入容器中放入 `干辣椒面` 搅匀置放 24 小时，等待制作 **老油**。
+- 将底料倒入锅中，加入 3/5 的开水用大火烧开 （底料:2/5 开水:3/5）。
+- 烧开后表面会出现泡沫，将泡沫撇净。
+- 转用 **中小火** 慢熬出味（约 25-30 分钟），过滤去渣。
+- 等待容器中 **油水分离** 后，将表面的 **油** 撇净（将油打出来） 装入另外的容器。
+- 将上一步所 **撇** 出来的 **油** 重新倒入 **净锅** 中，直至 **炼干** 油中水分起锅装入容器即为 **火锅老油**。
+
+## 附加内容
+
+- **警告：操作时请擦干手上水滴！以免水进入油锅中发生爆炸！造成严重烧伤！**
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222.md" "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222.md"
new file mode 100644
index 0000000000..5ee5dbd047
--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222.md"
@@ -0,0 +1,41 @@
+# 空气炸锅羊排的做法
+
+![示例菜成品](./羊排.jpg)
+
+空气炸锅羊排超级懒人版，味道尚可，主要看羊排的品质。
+
+- 烹饪总时长：40 分钟（准备 5 分钟+腌制 20 分钟+下锅 15 分钟）
+- 实际操作时间：10 分钟
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 必备：羊排（推荐 JD 购买大庄园 新西兰进口 羔羊法式肩排，500g/袋共三片，JD 打折的话 42 元）
+- 必备：黑椒混合牛排调味料（懒）
+- 必备：蒜蓉酱（推荐川娃子的，同样是因为懒）
+- 必备：厨房纸
+- 可选：黄油（JD 买小盒装的，一片一小盒）
+- 可选：烧烤料
+- 可选：罗勒碎
+- 可选：空气炸锅烤架（用烤架油比较少，底下更容易熟，洗起来麻烦。不用的话比较入味。看个人选择啦）
+
+## 计算
+
+- 羊排 1 片约 160g
+- 黑椒混合牛排调味料 5g
+- 蒜蓉酱 20g
+- 黄油 1 小盒 10g 或 烧烤料 20g
+
+## 操作
+
+- 羊排放入碗中清水洗净血水
+- 羊排用厨房纸吸干水分，双面抹上黑椒混合调味料、蒜蓉酱，静置腌制 20 分钟
+- 锡纸碗放上烤架，羊排放在烤架上，撒上罗勒碎，黄油或烧烤料放在羊排上，空气炸锅 180° 10 分钟
+- 羊排翻面，撒上罗勒碎，黄油（从锡纸碗里舀上来）或烧烤料放在羊排上，空气炸锅 180° 5 分钟（可以视个人喜好加一点时间，这里写的是不会焦的时间）
+
+## 附加内容
+
+- 推荐购买温控比较好的空气炸锅，不然可能会糊
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\276\212\346\216\222.jpg" "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\276\212\346\216\222.jpg"
similarity index 100%
rename from "dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\276\212\346\216\222.jpg"
rename to "translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\347\276\212\346\216\222/\347\276\212\346\216\222.jpg"
diff --git "a/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255.md" "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255.md"
@@ -0,0 +1,33 @@
+# 空气炸锅鸡翅中的做法
+
+![鸡翅中](./鸡翅中_0.jpg)
+![鸡翅中](./鸡翅中_1.jpg)
+
+空气炸锅做鸡翅中方便，这样自带油脂的食物味道很好，比 KFC 的好吃，吃完不**用洗碗洗锅**。
+
+- 烹饪时长：40 分钟（准备 3 分钟+解冻 20 分钟+下锅 17 分钟）
+- 实际操作时间：5 分钟
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 必备：鸡翅中（推荐买泰森的奥尔良鸡翅中，JD 打折的话 30 多一袋 454g 大概 12 个。上鲜和圣农的也买过，没这个方便。泰森的是腌好的，如果有时间的话可以买没腌的自己腌。）
+- 可选：罗勒碎（撒上去纯粹为了好看）
+- 可选：云南单山蘸水（代替烧烤料）
+
+## 计算
+
+- 鸡翅中 6 个（泰森奥尔良鸡翅中，其他品牌例如圣农嘟嘟翅可能会大一些，请自行根据食量斟酌）
+
+## 操作
+
+- 鸡翅从冰箱拿出来，鸡翼面朝下放入锡纸烤盘，撒上罗勒碎，盖上保鲜膜自然解冻 20 分钟
+- 撒上罗勒碎，空气炸锅 200°C，10 分钟
+- 翻面，撒上罗勒碎，空气炸锅 200°C，7 分钟
+
+## 附加内容
+
+- 推荐购买温控比较好的空气炸锅，不然可能会糊
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_0.jpg" "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_0.jpg"
similarity index 100%
rename from "dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_0.jpg"
rename to "translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_0.jpg"
diff --git "a/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_1.jpg" "b/translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_1.jpg"
similarity index 100%
rename from "dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_1.jpg"
rename to "translation/ch/dishes/semi-finished/\347\251\272\346\260\224\347\202\270\351\224\205\351\270\241\347\277\205\344\270\255/\351\270\241\347\277\205\344\270\255_1.jpg"
diff --git "a/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\260\264\351\245\272.md" "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\260\264\351\245\272.md"
new file mode 100644
index 0000000000..5c37b1d083
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+++ "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\260\264\351\245\272.md"
@@ -0,0 +1,45 @@
+# 速冻水饺的做法
+
+饺子是一种源自中国的一种以面皮包馅、形如半月或元宝形的食物。饺子是在农历新年和冬至等节日的重要食品。通常由碎肉和蔬菜馅料包裹成一片薄生面团后包好密封。而饺子的缺点在于难以制作。不妨选择购买速冻水饺来快速在家里吃上热气腾腾的饺子。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 未过期的一袋速冻水饺
+
+## 计算
+
+* 一般一个人可以食用 7～10 个水饺
+* 一个水饺约需要本身体积两倍的水（饺子倒入锅内时，水的高度应一至两倍于饺子的高度，即饺子高度为 1，水高度则为 1~2）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 中火，将水倒入锅中，静候水煮沸。
+* 将饺子倒入锅中。
+* 倒入锅前可以适当用水过一下。
+* 倒入饺子后，可以用炒菜勺子或铲子搅水，但要注意不要铲到饺子上，以避免粘锅上撕破皮或互相粘连造成粘连处夹生。
+* 频率不需要太高，平均每 `30` 秒摇 `3` 秒，饺子浮起后不需要再做此步。
+* 饺子浮起及水再次煮沸后，用炒菜勺子盛起一个饺子观察，如果面皮有夹生可用炒菜勺子舀入 80ml 凉水，将水降温，然后继续煮至沸腾，此间重复此观察、搅拌操作，最多加两次水就能全熟。
+* 所有饺子浮起后（下饺子后约 8 分钟）用铲子或漏勺把饺子铲入盘或碗中，装盘后即可食用。
+* 吃完饺子后，等锅内水温降低，将水倒掉并用洗洁精及时刷锅，不然过段时间锅内煮过的面粉会在锅壁形成黏糊糊的物质。
+
+## 附加内容
+
+这道菜存在一些补充做法，包括但不限于：
+
+额外添加下列材料：
+
+* 黑醋 10ml
+* 姜 一小块 50 克
+* 香油 2 滴
+* 大蒜/蒜泥 3 瓣/人
+
+* 考虑搭配黑醋食用。建议用量：10-20ml。
+* 考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。
+* 考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。
+* 考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/semi-finished/\351\200\237\345\206\273\346\261\244\345\234\206/\351\200\237\345\206\273\346\261\244\345\234\206.jpg" "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\261\244\345\234\206/\351\200\237\345\206\273\346\261\244\345\234\206.jpg"
similarity index 100%
rename from "dishes/semi-finished/\351\200\237\345\206\273\346\261\244\345\234\206/\351\200\237\345\206\273\346\261\244\345\234\206.jpg"
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diff --git "a/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\261\244\345\234\206/\351\200\237\345\206\273\346\261\244\345\234\206.md" "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\346\261\244\345\234\206/\351\200\237\345\206\273\346\261\244\345\234\206.md"
new file mode 100644
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@@ -0,0 +1,33 @@
+# 速冻汤圆的做法
+
+![速冻汤圆](./速冻汤圆.jpg)
+
+速冻汤圆是一道简单易做的菜。一般初学者只需要 6 分钟即可完成。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 速冻汤圆
+- 微波炉
+
+## 计算
+
+每份：
+
+- 速冻汤圆：11 个。数量取决于碗的大小。保证放入的汤圆最高不超过碗高度 - 5mm。
+
+## 操作
+
+- 取出速冻汤圆，放入碗中。
+- 倒入开水，直至浸没汤圆。
+- 微波炉高火 4 分钟。
+- 假如汤圆均已吸水膨胀，则已熟。
+- 如果没熟，再加热 1 分钟。
+
+## 附加内容
+
+- 注意先加汤圆再加热水，不要颠倒，不然汤圆倒入热水可能会溅出烫伤。以及无法控制水面高度可能溢出。
+- 假如微波炉里碗太烫无法取出，可以用毛巾，或者某些微波炉可以连托盘一起取出。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\351\246\204\351\245\250.md" "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\351\246\204\351\245\250.md"
new file mode 100644
index 0000000000..8c7a96a337
--- /dev/null
+++ "b/translation/ch/dishes/semi-finished/\351\200\237\345\206\273\351\246\204\351\245\250.md"
@@ -0,0 +1,50 @@
+# 速冻馄饨的做法
+
+馄饨是一种起源于中国的一种民间传统面食，[饺子](./速冻水饺.md)由其分化而出，有皮薄馅嫩、汤清味鲜的特点。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 未过期的一袋速冻馄饨（自带调味料包更佳）
+* 电饭煲（推荐品牌小米智能电饭煲）
+* 盐（速冻馄饨无调味料包时）
+* 鸡精（速冻馄饨无调味料包时）
+* 胡椒粉（速冻馄饨无调味料包时）
+* 香油（速冻馄饨无调味料包时）
+* 香菜 1 根（可选）
+
+> 注意，使用的烹饪工具不同速冻馄饨可能有不同的做法，这里仅介绍使用「电饭煲」的做法。
+
+## 计算
+
+* 一般一个人一顿可以食用 12～20 个馄饨
+* 当所有馄饨放入电饭煲中时，能刚好没过所有馄饨的水乘以 2~3 倍的水量（一人食用的馄饨约需要 600ml 水量）
+
+## 操作
+
+### 烧开水
+
+* 将水倒入电饭煲中，按炖或煮的模式运行 35 分钟，此时揭开电饭煲应看到水为沸腾状态。
+
+### 下馄饨
+
+* 将速冻馄饨小心放入水中，注意不要烫伤。
+* 放入电饭煲前可以适当用水过一下。
+* 如果馄饨有调料包，此时可一并加入水中。
+
+### 煮馄饨
+
+* 盖上电饭煲，按同样炖或煮的模式运行 20 分钟。
+
+### 盛馄饨
+
+* 将所有馄饨连同能没过所有馄饨的水一同盛入碗中。
+* 如果此前没有加入调料包，此时可按自身口味轻重加入盐、鸡精、胡椒粉、香油调味。
+* 也可撒上 5~8 片香菜叶佐味（仅适用于对香菜味道不敏感的人）。
+
+## 附加内容
+
+* 出锅后也可以加入水煮荷包蛋（[太阳蛋](../../dishes/breakfast/太阳蛋.md)）一起食用。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/1.jpeg" "b/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/1.jpeg"
similarity index 100%
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diff --git "a/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/2.jpeg" "b/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/2.jpeg"
similarity index 100%
rename from "dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/2.jpeg"
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diff --git "a/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/3.jpeg" "b/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/3.jpeg"
similarity index 100%
rename from "dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/3.jpeg"
rename to "translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/3.jpeg"
diff --git "a/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244.md" "b/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244/\345\213\276\350\212\241\351\246\231\350\217\207\346\261\244.md"
@@ -0,0 +1,45 @@
+# 勾芡香菇汤的做法
+
+鲜香菇除了拿来和肉炒外，其实拿来做浓浓的勾芡汤也是非常可口的。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 香菇
+* 香葱
+* 食用油
+* 食用盐
+* 鸡精
+* 生粉
+
+## 计算
+
+每份：
+
+* 鲜香菇 2 朵
+* 香葱 0.5 根
+* 鸡精 3 g
+* 食用油 10 ml
+* 食用盐 3 g
+* 开水 350 ml
+* 生粉 10 g
+
+## 操作
+
+* 香菇切片（每片厚度 0.5-1 cm,厚点相对薄点更有嚼劲），放入大碗中，倒入 2g 食用盐 浸泡 15 分钟
+* 生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）
+* 倒掉碗中的盐水，适当去掉香菇本身的水分（方便下一步煎炸）【可选】
+* 小火，倒入油，待油开始冒小泡（小火 30s ，看每个锅的功率），倒入香菇，每面煎 10s 【可选】
+* 倒入开水 300ml ，调中火再煮 3-5 分钟
+* 倒入水淀粉，适当搅拌锅中汤汁后，加入 3g 盐、3 g ，最后撒上葱花出锅
+
+![示例菜成品](./1.jpeg)
+
+![示例菜成品](./2.jpeg)
+
+![示例菜成品](./3.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\345\245\266\346\262\271\350\230\221\350\217\207\346\261\244.md" "b/translation/ch/dishes/soup/\345\245\266\346\262\271\350\230\221\350\217\207\346\261\244.md"
new file mode 100644
index 0000000000..a11a8a3330
--- /dev/null
+++ "b/translation/ch/dishes/soup/\345\245\266\346\262\271\350\230\221\350\217\207\346\261\244.md"
@@ -0,0 +1,60 @@
+# 奶油蘑菇汤的做法
+
+预估烹饪难度：★
+
+---
+
+## 必备原料和工具
+
+- 白蘑菇  
+- 洋葱  
+- 黄油  
+- 面粉  
+- 牛奶  
+- 淡奶油  
+- 黑胡椒碎  
+- 盐  
+- 清水
+
+---
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1~2 人食用。
+
+总量（按每份）：
+
+- 白蘑菇 200 克  
+- 洋葱 50 克  
+- 黄油 15 克  
+- 面粉 10 克  
+- 牛奶 200 毫升  
+- 淡奶油 30 毫升  
+- 清水 100 毫升  
+- 盐 2 克  
+- 黑胡椒碎 1 克
+
+---
+
+## 操作
+
+1. 白蘑菇切片备用，洋葱切末备用。  
+2. 平底锅中放入黄油，小火融化后加入洋葱炒至透明。  
+3. 加入白蘑菇翻炒至出水变软，撒入面粉搅拌均匀。  
+4. 加入牛奶和清水，搅拌均匀后小火煮沸，保持搅拌防止糊底。  
+5. 转小火煮约 10 分钟，汤汁浓稠。  
+6. 倒入淡奶油继续加热 1 分钟，加入盐和黑胡椒调味。  
+7. 熄火后可用料理机打成细腻浓汤（可选）。
+
+---
+
+## 附加内容
+
+- 可将部分蘑菇预留作为装饰，提前煎香再添加。  
+- 使用鸡高汤代替清水风味更佳，建议控制总液体不超过 300 毫升/份。  
+- 喜欢浓汤口感可适当增加面粉和淡奶油用量。  
+- 建议现做现吃，不建议冷藏或冷冻保存。
+
+---
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\345\260\217\347\261\263\347\262\245.md" "b/translation/ch/dishes/soup/\345\260\217\347\261\263\347\262\245.md"
new file mode 100644
index 0000000000..35e4a29bb8
--- /dev/null
+++ "b/translation/ch/dishes/soup/\345\260\217\347\261\263\347\262\245.md"
@@ -0,0 +1,38 @@
+# 小米粥的做法
+
+小米含有多种维生素、氨基酸、脂肪和碳水化合物，营养价值较高，每 100 克小米含蛋白质 9.7 克、脂肪 3.5 克，都不低于稻、麦。
+
+一般粮食中不含有的胡萝卜素，而小米每 100 克含量 0.12 毫克，维生素 B1 的含量位居所有粮食之首。
+
+小米含糖也很高，每 100 克含糖 72.8 克，产热量比大米高许多。另外，小米也富含维生素 B1,B2 等
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 小米
+- 水（山泉水最佳）
+
+## 计算
+
+- 小米 100 克
+- 水（山泉水最佳） 2000 克
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 小米 100 克，放入碗中，用水轻淘一遍（用手搅拌一下，将水倒掉，只是去掉外面的浮灰，不可搓洗！！！）
+* 水烧开，务必烧开！！！
+* 水烧开沸腾时，将小米倒入锅内。（很容易被忽视的一个很重要的环节）
+* 搅拌使得小米不会粘连锅底，继续用大火熬 6-10 分钟，注意用中间穿插搅拌几次。
+* 改中火、文火熬 15-20 分钟，锅盖要错开一条缝，千万不能让小米油溜掉哟，中间继续搅拌几次，不要糊锅底
+
+## 附加内容
+
+* 这是普通锅熬制（只需 30-35 分钟即可出锅）,味道最佳。高压锅和电饭锅省事，不过效果下降，水量要适当减少，一般 100 克小米+1800 克水
+* 小米只需用水去除浮灰，千万不可过分淘，会损失掉小米油的
+* 千万记住小米需要在水开的时候下锅
+* 不喜欢放碱，更喜欢原汁原味的小米香
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244.md" "b/translation/ch/dishes/soup/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244.md"
new file mode 100644
index 0000000000..9bed5f92de
--- /dev/null
+++ "b/translation/ch/dishes/soup/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244/\346\216\222\351\252\250\350\213\246\347\223\234\346\261\244.md"
@@ -0,0 +1,52 @@
+# 排骨苦瓜汤的做法
+
+排骨苦瓜汤是一道味道鲜美且容易烹饪的汤。不过汤的烹饪时间都较长，一般来说最好提前 4 个小时开始进行准备。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+可选工具
+
+- 电压力锅（可以极大简化烹饪过程和时间）
+- 砂锅（相比于炒锅更适合炖汤）
+
+必须材料
+
+- 排骨
+- 苦瓜
+- 虾皮
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 4 个人吃。
+每份：
+
+- 排骨  250g 到 500g
+- 苦瓜 100g 到 200g
+- 虾皮 5g 到 15g
+- 生姜 5~10g（可选，用于焯水时去腥）
+
+## 操作
+
+- 排骨洗净，切到约 4cm ±2cm * 3 ± 2cm 的小块（如没有剁排骨的工具，可以求助摊主）
+- 炒锅倒入冷水 700ml 和排骨一起加热至煮沸，关火捞出排骨
+- 苦瓜中间切为两半，清除干净内部的种子和苦瓜瓤，切为 0.5 ± 0.3 cm 的苦瓜条，洗净
+
+  使用汤锅进行烹饪
+
+  - 汤锅倒入水 1100ml 和排骨，大火
+  - 等待水沸腾后将苦瓜和虾皮下锅转小火，放等待 120~240 分钟（在 120 分钟之后可以捞出一块肉进行品尝，若肉可以较为轻松的从骨头上分离即可关火）
+  - 出锅时加盐和白胡椒，推荐量为每 250ml 0.3 到 0.6g 盐，0.1 到 0.5g 白胡椒
+
+  使用电压力锅进行烹饪
+
+  - 倒入 1000ml 水和排骨，虾皮和苦瓜
+  - 选择炖汤功能，进行烹饪（一般为加压烹饪 45 分钟）
+  - 出锅，和汤锅一样进行加盐和胡椒
+
+## 附加内容
+
+- 可以使用其他带有鲜味的食材代替虾皮，如瑶柱
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244.md" "b/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244.md"
new file mode 100644
index 0000000000..176fe10bc0
--- /dev/null
+++ "b/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244.md"
@@ -0,0 +1,47 @@
+# 昂刺鱼豆腐汤的做法
+
+- 昂刺鱼/沙光鱼 豆腐汤 刺少 肉嫩 营养丰盛、适合任何年龄的小伙伴
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 昂刺鱼或者沙光鱼
+* 豆腐
+* 香葱
+* 姜
+* 食用油
+* 料酒
+* 食用盐
+* 胡椒粉
+
+## 计算
+
+每份：
+
+* 昂刺鱼或者沙光鱼 一条
+* 豆腐 100 g
+* 香葱 一根
+* 姜  一块
+* 胡椒粉 3-5 g
+* 食用油 15 ml
+* 食用盐 10-15 g
+* 开水 1L
+
+## 操作
+
+* 鱼处理好后洗净，（特别注意肚内的血丝、不洗干净会有腥味），放入大碗中，倒入料酒、10g 姜片、5g 盐，腌制 15 分钟
+* 豆腐切块，放入凉水浸泡 5 分钟，捞出备用
+* 煎鱼前，先用生姜片擦一下锅防止粘锅，倒入油（油量为 15ml * 鱼的条数 ），烧热后放入鱼煎 2~3 分钟，期间需要晃动一下鱼，防止粘底，且需要翻一次身
+* 待鱼全部煎好之后，倒入开水、5ml 料酒、姜片，小火转至大火，盖上锅盖、大火煮 10 分钟（水要稍微多一些，后面会蒸发掉一些）
+* 见汤变白后倒入准备好的豆腐，调中火再煮 5 分钟，加入 10g 盐、3g 胡椒粉调味，最后撒上葱花出锅
+
+![示例菜成品](./沙光鱼豆腐汤.jpg)
+
+![示例菜成品](./昂刺鱼豆腐汤01.jpg)
+
+![示例菜成品](./昂刺鱼豆腐汤02.jpg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24401.jpg" "b/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24401.jpg"
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diff --git "a/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24402.jpg" "b/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24402.jpg"
similarity index 100%
rename from "dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24402.jpg"
rename to "translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\24402.jpg"
diff --git "a/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\262\231\345\205\211\351\261\274\350\261\206\350\205\220\346\261\244.jpg" "b/translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\262\231\345\205\211\351\261\274\350\261\206\350\205\220\346\261\244.jpg"
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rename from "dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\262\231\345\205\211\351\261\274\350\261\206\350\205\220\346\261\244.jpg"
rename to "translation/ch/dishes/soup/\346\230\202\345\210\272\351\261\274\350\261\206\350\205\220\346\261\244/\346\262\231\345\205\211\351\261\274\350\261\206\350\205\220\346\261\244.jpg"
diff --git "a/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.jpg" "b/translation/ch/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.jpg"
similarity index 100%
rename from "dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.jpg"
rename to "translation/ch/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.jpg"
diff --git "a/translation/ch/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md" "b/translation/ch/dishes/soup/\346\234\261\351\233\200\346\261\244/\346\234\261\351\233\200\346\261\244.md"
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@@ -0,0 +1,35 @@
+# 朱雀汤的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 香油（芝麻油）
+- 白糖
+- 水
+
+## 计算
+
+按照 1 人份的份量：
+
+- 一个鸡蛋
+- 500ml 水
+- 20 克白糖（根据个人口味调整）
+- 2ml 香油
+
+## 操作
+
+- 鸡蛋在碗中打散，再倒入香油。
+- 水烧开后，在沸腾状态下快速倒入盛有鸡蛋的碗中。
+- 放入白糖。
+
+![示例菜成品](./朱雀汤.jpg)
+
+## 附加内容
+
+- 鸡蛋一定要打散，水一定要在沸腾冒泡状态倒入鸡蛋液中，否则汤可能会浑浊影响口感
+- 此为豫东地区做法，其他地区有不放白糖放盐的，口味不同，根据个人口味调整
+- 此汤乃去火神器！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.jpeg" "b/translation/ch/dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.jpeg"
similarity index 100%
rename from "dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.jpeg"
rename to "translation/ch/dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.jpeg"
diff --git "a/translation/ch/dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.md" "b/translation/ch/dishes/soup/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244/\347\216\211\347\261\263\346\216\222\351\252\250\346\261\244.md"
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+# 玉米排骨汤的做法
+
+新鲜的排骨除了拿来烧或者炖之外，还可以用来煲汤，搭配玉米和胡萝卜煲出来的汤非常鲜美。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 排骨
+* 玉米
+* 胡箩卜
+* 生姜
+* 大葱
+* 食用油
+* 醋
+* 料酒
+* 黑胡椒粉
+* 食用盐
+* 砂锅（没有的话，用铁锅也行）
+
+## 计算
+
+每份：
+
+* 排骨 500-800g
+* 玉米一根（喜欢吃玉米的可以多一根）
+* 胡萝卜一根（喜欢吃胡箩卜的可以多一根）
+* 大葱小半根
+* 香葱一根
+* 食用油 10 ml
+* 黑胡椒粉 4g
+* 料酒 10ml
+* 醋 10ml
+* 食用盐 10-15g（根据最后汤剩余的量而定）
+* 开水 1000 ml
+
+## 操作
+
+### 备菜
+
+* 大葱切成 3-4cm 的大段，用刀背拍一下
+* 玉米剁成小块
+* 胡箩卜切成滚刀块
+* 生姜去皮切大片
+* 新鲜的排骨砍成小块
+
+### 操作
+
+* 排骨凉水下锅，放入大葱、生姜、料酒开始焯水，大火烧开，撇去浮沫，捞出排骨，沥干水分
+* 热锅凉油，切大片的生姜和排骨一起下锅煸炒，待排骨表面微微焦黄，放入醋（可加速肉质软烂），继续煸炒一分钟
+* 冲入开水，一次给足，之后就不要再加了，大火烧开
+* 先下入玉米，放入胡椒粉，盖盖小火炖二十分钟，然后放入胡萝卜，盖盖继续小火炖四十分钟
+* 调味很简单，出锅前三分钟，除了盐什么都不用放，最后撒上一把小葱花即可
+
+![示例菜成品](./玉米排骨汤.jpeg)
+
+## 附加内容
+
+这道菜制作起来并不难，而且食材简单，对新手友好，适合降温的时候来上一大碗。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\224\237\346\261\206\344\270\270\345\255\220\346\261\244.md" "b/translation/ch/dishes/soup/\347\224\237\346\261\206\344\270\270\345\255\220\346\261\244.md"
new file mode 100644
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+# 生汆丸子汤的做法
+
+生汆丸子汤，吃的就是一个鲜、嫩、弹。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+### 丸子肉配料
+
+* 前腿肉
+* 盐
+* 胡椒粉
+* 葱姜花椒水
+* 一个鸡蛋的鸡蛋清
+* 土豆淀粉
+* 熟豆油
+
+### 丸子汤配料
+
+* 木耳
+* 黄花
+* 小香葱
+* 泡好的粉丝（放碗底）
+* 盐
+* 鸡粉
+* 胡椒粉
+* 香油
+* 香菜
+
+## 计算
+
+每份：
+
+* 盐量 = 猪肉斤数 * 6 克
+* 胡椒粉量 = 猪肉斤数 * 2 克
+* 土豆淀粉 = 多少人的用量 * 40 克，本教程以一人用量算
+
+## 操作
+
+### 剁肉
+
+- 肉改刀切开，肥瘦三七分
+- 上刀剁一剁，用刀背砸一砸，把肉筋打开打松疏
+- 剁一剁，砸一砸，剁成肉末，要想好吃得自己剁，机器打的太黏糊了
+
+### 调味
+
+- 每斤肉，6 克盐，1 克胡椒粉
+- 上手抓匀
+- 葱姜花椒水分次加，边加边搅，用手揉匀，让肉吸饱水。每斤肉末 80 克葱姜花椒水
+- 放入鸡蛋清，继续顺着一个方向搅
+- 加入 40 克土豆淀粉，搅匀
+- 加入熟豆油，这是为了保持其嫩滑弹的状态
+
+### 汆丸子
+
+- 起锅烧水，烧开，改小火，似开非开的样子
+- 上手，挤丸子，
+- 全部漂起来，用小火煮 1 分钟
+
+### 制作丸子汤
+
+- 粉丝放碗底
+- 加木耳，黄花，小香葱并用盐、胡椒粉、鸡粉打底调味
+- 连汤带丸子冲如碗中
+- 淋 3-5 滴香油
+- 加一小颗香菜
+
+## 附加内容
+
+参考来自：[生汆丸子汤，吃的就是一个鲜、嫩、弹，学会打丸子的这些技巧，这碗汤才地道](https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click)
+
+* 辣椒油可以根据口味放
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\225\252\350\214\204\347\211\233\350\202\211\350\233\213\350\212\261\346\261\244.md" "b/translation/ch/dishes/soup/\347\225\252\350\214\204\347\211\233\350\202\211\350\233\213\350\212\261\346\261\244.md"
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@@ -0,0 +1,53 @@
+# 番茄牛肉蛋花汤的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 牛肉
+- 番茄
+- 鸡蛋
+- 葱、姜、蒜
+- 盐
+- 胡椒粉
+
+## 计算
+
+- 牛肉用量为 150 g/人
+- 番茄用量为 1 个/人
+- 鸡蛋用量为 1 个/人
+- 盐用量为 2 g/人
+- 胡椒粉用量为 0.5 g/人
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 配菜处理
+
+- 牛肉切成薄片
+- 番茄切成小块
+- 葱切成葱花
+- 姜切成姜片
+- 蒜剁成蒜泥
+
+### 牛肉的预处理
+
+- 牛肉放入碗中
+- 加盐、胡椒粉腌制 15-20 分钟
+
+### 煮汤
+
+- 加水煮开
+- 加入姜片和牛肉片，煮至牛肉变色
+- 加入番茄块，煮至番茄变软
+- 打散鸡蛋液，缓慢地倒入锅中，用筷子搅拌形成蛋花
+- 加入盐和胡椒粉调味
+- 最后加入葱花，即可出锅
+
+## 附加内容
+
+- 可以根据口味加入一定的醋或糖来调整口感
+- 如果喜欢辣味，可以加入一定的辣椒或辣椒酱来调味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\232\256\350\233\213\347\230\246\350\202\211\347\262\245.md" "b/translation/ch/dishes/soup/\347\232\256\350\233\213\347\230\246\350\202\211\347\262\245.md"
new file mode 100644
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+++ "b/translation/ch/dishes/soup/\347\232\256\350\233\213\347\230\246\350\202\211\347\262\245.md"
@@ -0,0 +1,70 @@
+# 皮蛋瘦肉粥的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 饮用水
+* 皮蛋（松花蛋）
+* 瘦肉
+* 大米
+* 小葱
+* 香菜
+* 生菜
+* 生姜
+* 酱油
+* 蚝油
+* 盐
+* 胡椒粉
+* 食用油
+* 电饭锅
+* 小碗若干
+
+## 计算
+
+计量和处理食材时有条件带上一次性手套，生蔬食材建议提前洗净放置一旁
+
+* 饮用水 1 升
+* 皮蛋 2 颗
+* 瘦肉 100g
+* 大米 150ml
+* 小葱 1 棵
+* 香菜 1 棵
+* 生菜 4 叶
+* 生姜 1 拇指块
+* 酱油 5 ml
+* 蚝油 5 ml
+* 盐 2g
+* 胡椒粉 1g
+* 食用油 10ml
+
+## 操作
+
+### 主料
+
+* 大米 - 洗净 - 放入电饭锅内胆 - 加入 1 升 饮用水
+* 瘦肉 - 洗净 - 简易晾去水分 - 加入 10ml 食用油 - 揉搓均匀 - 放入电饭锅内胆
+* 皮蛋 - 去壳 - 洗净 - 对半切开 - 分离蛋白蛋黄 - 蛋白简单切碎块 - 蛋黄揉碎 - 放入电饭锅内胆
+* 生姜 - 洗净 - 削皮 - 去除枯黄枯黑无法食用部分 - 切丝 - 放入电饭锅内胆
+
+### 配料
+
+* 小葱 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用
+* 香菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用
+* 生菜 - 洗净 - 去除根部 - 去除枯黄枯黑无法食用部分 - 切碎 - 放入小碗备用
+
+### 酱料
+
+* 酱油 + 蚝油 + 盐 + 胡椒粉 - 搅拌均匀 - 放入小碗备用
+
+### 烹饪过程
+
+* 主料 - 使用电饭锅煮粥模式煮熟
+* 配料 - 待主料煮熟后，生菜单独过一次热水，并与其余配料一同开盖加入主料中搅拌均匀
+* 酱料 - 待主料煮熟后，与其余配料一同开盖加入主料中搅拌均匀
+
+## 附加内容
+
+* 作为早餐时可提前一夜准备好主料，保温模式到第二天早餐，再添加配料和酱料
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\261\263\347\262\245.md" "b/translation/ch/dishes/soup/\347\261\263\347\262\245.md"
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+# 米粥的做法
+
+大米粥是一道以大米和水作為主要原料經大火煮沸熬製而成的美食，老少皆宜，米粥具有補脾、和胃、清肺功效。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 米
+* 水
+* 植物油（可选）
+
+## 计算
+
+* 一般一个人可以食用 60ml-110ml 的米。
+* 水的体积是米饭的体积的 9-12 倍。
+* 一碗容量是 500ml。
+* 中断大火加热的最晚时间 T1：1.5  分钟/500ml * 水体积
+* 米粥能够食用的最早时间 Tr：10  分钟/500ml * 水体积
+* 油的质量 Mo：生米体积 / 10
+* 冷藏时间 Tc = 生米体积 /10 ml/分钟。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* （可选）将 Mo ml 的油与洗净的米混合，*尽量确保完全混合，即每粒米上至少都沾上少量油*
+* （可选）将 米-油混合物品冷藏保存，冷藏时间 Tc。
+* 将米和水加入锅中。
+* 开大火，加热到 T1。
+* 在 T1 之前将火关小。**如果忘记此步骤，水可能会漫出而熄灭火焰。非常危险！**
+* 加热到 Tr。在 Tr 时关闭火源。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md" "b/translation/ch/dishes/soup/\347\264\253\350\217\234\350\233\213\350\212\261\346\261\244.md"
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@@ -0,0 +1,36 @@
+# 紫菜蛋花汤的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 鸡蛋
+* 紫菜
+* 葱花
+* 水
+* 盐
+* 油
+* 虾仁（个人口味，可加可不加）
+
+## 计算
+
+按照 1 人份的份量：
+
+* 10g 的干紫菜（喜欢紫菜的可以多放些）
+* 两个鸡蛋
+* 盐 2 克
+
+## 操作
+
+* 干紫菜用清水泡 15 分钟，捞起沥干水份备用。
+* 热锅，倒入 1.5 升清水、5ml 油、2g 盐。待水开后放入紫菜。
+* 紫菜烧开后 3 分钟，将打好的蛋液徐徐倒入锅内，30 秒既可起锅。
+* 撒上葱花，转小火 20 秒。
+* 关火，出锅前放入几滴香油，也有的会放入一点虾皮，味道也不错。
+
+## 附加内容
+
+* 水开后，将火关小，将打好的蛋液围绕中间沸腾的水倒入。为了使蛋花比较嫩，锅盖盖上熄灭火等半分钟后再打开.
+* 如果喜欢浓稠口感，可加入 2g 淀粉.
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\347\275\227\345\256\213\346\261\244.md" "b/translation/ch/dishes/soup/\347\275\227\345\256\213\346\261\244.md"
new file mode 100644
index 0000000000..c6a02fb5e7
--- /dev/null
+++ "b/translation/ch/dishes/soup/\347\275\227\345\256\213\346\261\244.md"
@@ -0,0 +1,65 @@
+# 罗宋汤的做法
+
+罗宋汤是一道源自俄罗斯甜菜汤的汤品，在传入上海后有了本土化的做法。其制作较为简单，初学者只需要 2-3 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 蔬菜高汤（欧芹、胡萝卜、洋葱三件套）
+- 牛肉高汤（可用〇汤宝代替）
+- 牛肉（可选牛腩肉或牛尾肉）
+- 番茄（番茄膏、番茄罐头）
+
+## 计算
+
+每份：
+
+- 牛肉高汤 500 mL
+- 牛肉 250 g （可选用牛腩肉或牛尾肉）
+- 番茄罐头 2 罐 （可用番茄替代、但风味欠佳）
+- 番茄膏 5 g （增加番茄风味）
+- 马铃薯 400 g
+- 洋葱 100 g
+- 胡萝卜 100 g
+- 欧芹 100 g
+- 包菜 200 g
+- 红肠 100 - 200 g
+- 橄榄油 5 mL （橄榄油用于蔬菜的烹制，可以用植物油代替）
+- 植物油 5 mL （植物油用于牛肉的烹制，不能用橄榄油代替）
+- 盐 18 g
+- 黑胡椒 3 g
+
+## 操作
+
+### 切配准备
+
+- 洋葱、胡萝卜、欧芹切 1cm 见方小丁
+- 红肠、马铃薯切 2cm 块
+- 包菜去梗后，手撕至 2cm 片
+- 牛肉撒盐 3 g 、黑胡椒 3 g 腌制 5 分钟
+
+### 煎制过程
+
+- 平底锅烧热，加入植物油
+- 煎制牛肉，直至表面**焦黄色**（可以带生，千万别糊了），取出备用。
+
+### 烹制过程1（前一小时）
+
+- 汤锅烧热，加入橄榄油、洋葱丁、胡萝卜丁、欧芹丁
+- 炒至**洋葱透明**，加入番茄膏、番茄罐头
+- 加入牛肉、马铃薯丁，翻炒均匀
+- 加水没过食材，中火烹制 1 小时
+
+### 烹制过程2（后半小时）
+
+- 开锅加入包菜丁、红肠丁，搅拌均匀
+- 中火烹制半小时
+- 开盖加入剩余 15 g 盐，混合均匀后盛盘
+
+## 附加内容
+
+- 番茄尽量不用新鲜番茄代替，番茄罐头+番茄膏的组合风味更足
+- 除了胡萝卜、洋葱、欧芹、牛肉是必备食材外，其余可自由搭配
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.jpg" "b/translation/ch/dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.jpg"
similarity index 100%
rename from "dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.jpg"
rename to "translation/ch/dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.jpg"
diff --git "a/translation/ch/dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.md" "b/translation/ch/dishes/soup/\347\276\212\350\202\211\346\261\244/\347\276\212\350\202\211\346\261\244.md"
new file mode 100644
index 0000000000..74e7d313ec
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@@ -0,0 +1,49 @@
+# 羊肉汤的做法
+
+![羊杂汤](./羊肉汤.jpg)
+
+羊肉汤/羊肉汤简单易，有抵御寒冷、温润养胃、开胃健脾的功效，富含钙、铁、蛋白质等营养物质。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 羊肉或羊杂
+- 食用油
+- 料酒
+- 大葱
+- 白胡椒粉
+- 食用盐
+- 孜然粉（可选）
+- 香菜（可选）
+
+## 计算
+
+每份：
+
+- 羊肉 300g
+- 食用油 10ml
+- 料酒 20ml
+- 大葱 50g
+- 开水 1000ml
+- 白胡椒粉 1g
+- 食用盐 5g
+- 孜然粉 1g
+- 香菜 20g
+
+## 操作
+
+- 羊肉切成长 5cm 宽 0.5cm 的块
+- 大葱切成小段
+- 羊肉放入锅中，加入 1000ml 常温水，加入料酒、大葱
+- 煮沸 2 分钟后，捞出羊肉，使用常温水洗净，沥干水分
+- 热锅加入食用油，加入羊肉，翻炒 2 分钟至羊肉表面微黄
+- 加入开水，开到大火档位
+- 5 分钟后，加入白胡椒粉、盐，继续煮沸 5 分钟
+- 出锅之后，加入香菜、孜然粉，搅拌均匀
+
+## 附加内容
+
+- 加入开水时，注意要开大火，使油脂与汤汁更好的融合
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\350\205\212\345\205\253\347\262\245.md" "b/translation/ch/dishes/soup/\350\205\212\345\205\253\347\262\245.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\350\205\212\345\205\253\347\262\245.md"
@@ -0,0 +1,80 @@
+# 腊八粥的做法
+
+> 无论盛在哪里的腊八粥，自然会熬煮过去。一年的酸甜苦辣涩。—— 迷迭香《腊八粥》
+
+腊八粥，又称七宝五味粥、佛粥、大家饭等，是一种由多样食材熬制而成的粥。主要富含碳水化合物、磷镁元素和各类维生素等，不仅可以补充日常的能量，其中的莲子还有养心安神的作用，适合工作压力大的人食用。除去食材准备时间，一般只需要 3 小时即可完成。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 饮用水
+- 大米
+- 糯米
+- 花生
+- 红豆
+- 红枣
+- 粥锅（普通锅容易糊底，有条件可选择高压锅）
+- 中号玻璃碗（或其他中号不锈钢容器）
+- 小碗若干
+
+### 可选原料
+
+由于腊八粥的配方多样，下面的食材原料可以根据自己的口味偏好自行选择。
+
+- 薏米
+- 黑米
+- 小米
+- 莲子
+- 绿豆
+- 黄豆
+- 豌豆
+- 红腰豆
+- 桂圆（去种龙眼干）
+- 栗子
+- 去壳核桃
+- 葡萄干
+- 冰糖（或白糖，调味用）
+
+## 计算
+
+对于一人份（三小碗）的情况，一份的分量是：
+
+- 饮用水 1 L
+- 大米 50 g
+- 糯米 50 g
+- 薏米 50 g
+- 黑米 50 g
+- 小米 50 g
+- 莲子 25 g
+- 绿豆 25 g
+- 红豆 25 g
+- 花生 25 g
+- 黄豆 25 g
+- 豌豆 25 g
+- 红枣 25 g
+- 桂圆 25 g
+- 栗子 25 g
+- 去壳核桃 25 g
+- 葡萄干 25 g
+- 红腰豆 25 g
+- 冰糖 10~25 g
+
+以上原料分量可以按照自己的口味偏好适当调整，对于米类，不建议超过 150 g ，对于其他豆类，不建议超过 50 g 。
+
+## 操作
+
+- 提前洗净好绿豆、红豆、花生、黄豆、豌豆、红腰豆，并用干净的玻璃碗盛放好，注入 3/4 玻璃碗大小的饮用水，浸泡一夜（或最少 8 小时）。
+- 提前洗净好大米、糯米、薏米、黑米、小米、莲子，并用干净的玻璃碗盛放好，注入 3/4 玻璃碗大小的饮用水，浸泡 3 小时。
+- 将步骤 1 中准备好的盛有绿豆、红豆、花生、黄豆、豌豆、红腰豆的玻璃碗中的水分分离倒出，其余原料倒入粥锅中，加入 1 升饮用水（或漫过食材 1 拇指块），大火煮沸，煮沸后合上锅盖，小火煮 30 分钟。
+- 将步骤 2 中准备好的盛有大米、糯米、薏米、黑米、小米、莲子的玻璃碗中的水分分离倒出，其余原料继续倒入粥锅中，合上锅盖，小火煮 60 分钟。
+- 洗净好红枣、桂圆、栗子、核桃、葡萄干（其中红枣切成小片）、冰糖，倒入锅中，合上锅盖，小火煮 60 分钟。
+- 确认煮出的粥粘稠后即可关火、盛盘、食用。
+
+## 附加内容
+
+- 往粥锅加入食材时，应当进行搅拌，使食材原料均匀分布在各处，并注意观察水位线，如发现水位线低于米线及食材应立即补水。
+- 注意控制火候，不要过大，定时搅拌。如果使用普通锅，建议烧开水后再下原料，搅拌到再次烧开改小火，避免锅底烧糊。如果有条件，建议改用高压锅或粥锅。
+- 参考资料：[全网最正宗腊八粥做法，香甜软糯一次成功！\_哔哩哔哩\_bilibili](https://www.bilibili.com/video/BV1Mt411H7by/?spm_id_from=333.1391.0.0&vd_source=2a1baf3b15cd0eb7f9396b4ad2708e44) 、 [腊八粥（在腊八节用多种食材熬制的粥）_百度百科](https://baike.baidu.com/item/腊八粥/27200)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.jpg" "b/translation/ch/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.jpg"
similarity index 100%
rename from "dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.jpg"
rename to "translation/ch/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.jpg"
diff --git "a/translation/ch/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.md" "b/translation/ch/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275/\350\217\214\350\217\207\347\202\226\344\271\263\351\270\275.md"
@@ -0,0 +1,41 @@
+# 菌菇炖乳鸽的做法
+
+- 菌菇炖乳鸽 汤鲜、肉嫩、营养丰富
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 乳鸽
+* 菌菇
+* 玉米
+* 姜
+* 料酒
+* 食用盐
+* 瓦罐或者高压锅
+
+## 计算
+
+2 人份：
+
+* 乳鸽 300 g
+* 菌菇 100 g
+* 玉米 200 g
+* 姜  30 g
+* 料酒 15 ml
+* 食用盐 10 g
+
+## 操作
+
+* 冷水洗干净热心摊主处理好的乳鸽
+* 冷水锅中放入洗干净的乳鸽，加入 15ml 料酒与姜，水煮开即可捞出乳鸽，要不然会丢失营养
+* 把乳鸽放到高压缩或者瓦罐中、倒入的水要没过乳鸽，放入生姜 20 g，玉米 200 g、菌菇 100 g
+
+  注意：高压锅 30 分钟，瓦罐需在水烧开后转小火慢炖 40-60 分钟
+* 时间到了，盛到碗中，加入 3~5g 盐 即可
+
+![示例菜成品](./菌菇炖乳鸽.jpg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\261\244.md" "b/translation/ch/dishes/soup/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\261\244.md"
new file mode 100644
index 0000000000..b0dac01d7a
--- /dev/null
+++ "b/translation/ch/dishes/soup/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\261\244.md"
@@ -0,0 +1,38 @@
+# 西红柿鸡蛋汤的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 西红柿
+- 鸡蛋
+- 香油
+- 味素
+- 盐
+- 葱、姜、蒜
+
+## 计算
+
+- 西红柿 1 个
+- 鸡蛋 1-2 个（依照自己的口味而定，喜欢吃鸡蛋就放 2 个，一般就放 1 个）
+- 香油 2 滴
+- 味素 5 克（可选）
+- 盐 15 克
+- 葱、姜、蒜共 15 克
+
+## 操作
+
+1. 将西红柿洗净，切块。
+2. 葱姜蒜切碎。
+3. 鸡蛋打到碗中，用筷子（或打蛋器）搅拌均匀。
+4. 热锅，并放入 15 毫升的油，待能从油中看到冒出一丝烟时，放入葱姜蒜翻炒 30 秒。
+5. 放入西红柿翻炒 1 分钟。
+6. 倒入水，水的高度大约为锅内菜品高度的 1.2 倍，并放入盐。
+7. 待开锅后，将鸡蛋液放入，并用筷子将鸡蛋打散，放入味素和香油。
+8. 等待 30 秒，关火出锅。
+
+## 附加内容
+
+味素可加可不加。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\351\207\221\351\222\210\350\217\207\346\261\244.md" "b/translation/ch/dishes/soup/\351\207\221\351\222\210\350\217\207\346\261\244.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\351\207\221\351\222\210\350\217\207\346\261\244.md"
@@ -0,0 +1,31 @@
+# 金针菇汤的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 金针菇
+- 鸡蛋（如需要）
+
+## 计算
+
+每份：
+
+- 金针菇 400-500 克 （市场里面售卖的一袋即可）
+- 食盐 15 克
+- 味精 5 克
+
+## 操作
+
+1. 金针菇徒手掰散，越散越好**不然容易藏牙**，洗净备用。
+2. 用菜刀或者水果刀将上述金针菇段段切，可依据个人喜好，但长度不宜超过 5 cm。
+3. 将金针菇放入锅中，加水没过约食材总高度 1.1 倍，沸腾后**等待 3 分钟**。
+4. 加入味精和食盐并搅拌。
+5. 继续加热约 30 秒，关火装盘。
+
+## 附加内容
+
+- 如果喜欢在汤里加入鸡蛋，可在步骤 3 中水沸腾之后将打散的鸡蛋液倒入锅中。
+- 出锅后可加入 3-4 滴香油（或者麻油）增香。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.md" "b/translation/ch/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.md"
@@ -0,0 +1,41 @@
+# 银耳莲子粥的做法
+
+![银耳莲子粥](./银耳莲子粥.png)
+
+银耳莲子粥是一道营养非常丰富的粥。口味偏甜，具有养心安神的功效。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 银耳
+- 去心莲子
+- 红枣
+- 枸杞（可选）
+- 冰糖
+
+## 计算
+
+按照 1 人的份量：
+
+- 银耳 60g
+- 去心莲子 20g
+- 红枣 6g
+- 枸杞 5-6g
+- 冰糖 10-20g
+
+## 操作
+
+- 把银耳、莲子用清水浸泡 2 个小时，红枣浸泡 10 - 20 分钟，枸杞洗净，备用
+- 在锅中倒入 600ml 水，烧开后依次放入银耳、莲子、红枣
+- 等待水再次烧开后，盖上锅盖，转至中火继续熬
+- 熬到大约 1 小时后，放入 5g - 10g 冰糖和 5g - 6g 枸杞，转至小火熬
+- 小火继续熬 30 分钟，此时银耳开始呈现粘稠状态
+- 再次放入 5g - 10g 冰糖，用勺子搅拌 5 - 10 分钟
+- 关火，用勺子盛出
+
+## 附加内容
+
+- 当银耳呈现粘稠状态时，需要用勺子及时搅拌，防止银耳糊在锅底
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.png" "b/translation/ch/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.png"
similarity index 100%
rename from "dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.png"
rename to "translation/ch/dishes/soup/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245/\351\223\266\350\200\263\350\216\262\345\255\220\347\262\245.png"
diff --git "a/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md" "b/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md"
new file mode 100644
index 0000000000..d345311a55
--- /dev/null
+++ "b/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md"
@@ -0,0 +1,51 @@
+# 陈皮排骨汤的做法
+
+新鲜的排骨除了拿来烧或者炖之外，还可以用来煲汤，搭配广东陈皮煲出来的汤非常养生，对脾胃、肺及咽喉都有一定的滋补功效，熬夜党必备。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 排骨
+* 陈皮
+* 西洋参
+* 石斛
+* 玉竹
+* 麦冬
+* 煲汤盅
+* 盐
+
+## 计算
+
+每份：
+
+* 排骨，用猪骨也替代也可，4-5 块
+* 陈皮（一般选用 8-20 年制），一般 1 块陈皮是 3 瓣，取 1 瓣即可
+* 西洋参（又名花旗参），9 片
+* 石斛， 6 颗
+* 玉竹， 5 片
+* 麦冬， 7 个
+* 煲汤盅，按 1 人份
+* 食盐 ，5g
+
+## 操作
+
+### 备菜
+
+* 排骨用热水过一边，去血水
+* 陈皮、麦冬、玉竹、石斛和西洋参，冲洗干净即可
+* 煲汤盅洗干净
+
+### 操作
+
+* 打开煲汤盅，先放入排骨在底部，然后依次放入陈皮、麦冬、玉竹、石斛和西洋参
+* 加入热水进煲汤盅，水不宜太满
+* 煲汤容器加入水，炖煮 1.5 小时即可
+* 加入食盐，趁热饮用
+
+## 附加内容
+
+煲汤盅很烫，拿的时候小心别烫到或者手滑摔破
+广东老火靓汤，讲究用料和火候，只要备好料和炖够一定时辰，就算大功告成！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.jpg" "b/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.jpg"
similarity index 100%
rename from "dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.jpg"
rename to "translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.jpg"
diff --git "a/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md" "b/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/soup/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244/\351\231\210\347\232\256\346\216\222\351\252\250\346\261\244.md"
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+# 陈皮排骨汤的做法
+
+新鲜的排骨除了拿来烧或者炖之外，还可以用来煲汤，搭配广东陈皮煲出来的汤非常养生，对脾胃、肺及咽喉都有一定的滋补功效，熬夜党必备。
+
+![陈皮排骨汤](./陈皮排骨汤.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 排骨
+* 陈皮
+* 西洋参
+* 石斛
+* 玉竹
+* 麦冬
+* 煲汤盅
+* 盐
+
+## 计算
+
+每份：
+
+* 排骨，用猪骨也替代也可，4-5 块
+* 陈皮（一般选用 8-20 年制），一般 1 块陈皮是 3 瓣，取 1 瓣即可
+* 西洋参（又名花旗参），9 片
+* 石斛， 6 颗
+* 玉竹， 5 片
+* 麦冬， 7 个
+* 煲汤盅，按 1 人份
+* 食盐 ，5g
+
+## 操作
+
+### 备菜
+
+* 排骨用热水过一边，去血水
+* 陈皮、麦冬、玉竹、石斛和西洋参，冲洗干净即可
+* 煲汤盅洗干净
+
+### 操作
+
+* 打开煲汤盅，先放入排骨在底部，然后依次放入陈皮、麦冬、玉竹、石斛和西洋参
+* 加入热水进煲汤盅，水不宜太满
+* 煲汤容器加入水，炖煮 1.5 小时即可
+* 加入食盐，趁热饮用
+
+## 附加内容
+
+煲汤盅很烫，拿的时候小心别烫到或者手滑摔破
+广东老火靓汤，讲究用料和火候，只要备好料和炖够一定时辰，就算大功告成！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\344\270\255\345\274\217\351\246\205\351\245\274/\344\270\255\345\274\217\351\246\205\351\245\274.md" "b/translation/ch/dishes/staple/\344\270\255\345\274\217\351\246\205\351\245\274/\344\270\255\345\274\217\351\246\205\351\245\274.md"
new file mode 100644
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+# 中式馅饼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 面粉（非自发粉）
+* 肉沫
+* 油
+* 盐
+* 糖
+* 生粉
+* 酱油
+* 风味调料（如鸡粉、孜然、椒盐，可选）
+* 蒜头
+* 大葱
+* 鸡蛋（可选）
+* 胡萝卜（可选）
+* 平底锅
+* 炒锅（可以使用同一个平底锅替代）
+
+## 计算
+
+每一份含：
+
+* 面粉 200g
+* 肉沫 50g
+* 油 30ml
+* 盐 3g
+* 糖 5g
+* 生粉 10g
+* 酱油 5g
+* 风味调料 3g
+* 蒜头 2 瓣
+* 大葱 1/4 根（靠叶部分）
+* 鸡蛋 （可选，1 个）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 准备原料
+
+* 取肉沫（解冻），加入 1/2 所有上述调料（油、盐、糖、酱油、风味调料）和全部的生粉，搅拌均匀，腌制 30 分钟。
+* 将面粉加入碗中，加入鸡蛋，加入剩下 1/2 所有上述调料，加入相当于面粉 1/2 的水（使得面粉相对粘稠但可以流动），搅拌均匀。
+* 蒜头切为蒜末。
+* 大葱切段。
+* 胡萝卜切末（作为馅料用，所以要求尽量细碎，可用乱刀）
+
+### 烹饪
+
+* 热锅冷油，宽油起锅。
+* 待油烧热后，放入蒜末爆香。
+* 加入腌制的肉沫，翻炒，直至断生。
+* 将胡萝卜末加入肉沫中一同翻炒，直至油被染为金黄色（这是为了萃取胡萝卜的风味）。
+* 关火。冷却 2 分钟。
+* 将炒好的肉沫倒入生面糊中，搅匀。
+* 重新开火，平底锅铺底油。
+* 调至小火，将面糊倒入锅中均匀铺满。保证厚度不要过高。可以端起锅，让面糊流过锅底来完成这一操作。
+* 在饼的表面尚为液态时，撒上大葱段。
+* 保持小火，直到底面凝固。
+* 将饼翻面，继续小火煎烤，直至另一侧凝固。
+* 之后，每一面再额外煎 20 秒。
+* 关火出锅。
+
+## 附加内容
+
+- 将肉沫和胡萝卜末加入面糊后，应该尽量搅匀，保证味道扩散到饼内各处。
+- 肉沫和胡萝卜末即馅料可以使用各类熟馅料替代。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf1.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf1.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf1.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf1.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf10.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf10.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf10.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf10.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf11.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf11.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf11.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf11.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf2.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf2.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf2.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf2.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf3.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf3.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf3.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf3.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf4.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf4.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf4.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf4.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf5.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf5.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf5.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf5.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf6.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf6.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf6.jpg"
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diff --git "a/dishes/staple/\345\207\211\347\262\211/lf7.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf7.jpg"
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rename from "dishes/staple/\345\207\211\347\262\211/lf7.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf7.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf8.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf8.jpg"
similarity index 100%
rename from "dishes/staple/\345\207\211\347\262\211/lf8.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf8.jpg"
diff --git "a/dishes/staple/\345\207\211\347\262\211/lf9.jpg" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/lf9.jpg"
similarity index 100%
rename from "dishes/staple/\345\207\211\347\262\211/lf9.jpg"
rename to "translation/ch/dishes/staple/\345\207\211\347\262\211/lf9.jpg"
diff --git "a/translation/ch/dishes/staple/\345\207\211\347\262\211/\345\207\211\347\262\211.md" "b/translation/ch/dishes/staple/\345\207\211\347\262\211/\345\207\211\347\262\211.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/staple/\345\207\211\347\262\211/\345\207\211\347\262\211.md"
@@ -0,0 +1,85 @@
+# 凉粉的做法
+
+![liangfen](./lf1.jpg)
+
+伤心凉粉吃了不会让人伤心的哦！
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 豌豆淀粉
+- 大蒜
+- 小米辣
+- 辣椒粉
+- 酱油
+- 醋
+- 白糖
+- 鸡精
+- 盐
+- 花生碎
+- 香菜
+
+## 计算
+
+下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。
+
+- 豌豆淀粉  100g
+- 大蒜   3 瓣
+- 小米辣  3 颗
+- 辣椒粉  10g
+- 酱油   10ml
+- 醋   10ml
+- 白糖  3ml
+- 鸡精  3g
+- 盐  3g
+- 花生碎  5g
+- 香菜  5g
+
+## 操作
+
+- 准备食材。
+
+    ![1](./lf2.jpg)
+
+- 把豌豆淀粉和水各 100 克混合搅拌。
+
+    ![bz2](./lf3.jpg)
+
+- 往锅中倒入 600g 水，大火煮开后转为小火。
+
+    ![bz4](./lf4.jpg)
+
+- 倒入淀粉水，边倒边不断的搅拌，搅拌到浓稠且色泽均匀。
+
+    ![bz5](./lf5.jpg)
+
+- 找一个容器，在容器中刷一层薄薄的食用油。
+
+    ![bz6](./lf6.jpg)
+
+- 将煮好的淀粉倒入容器中冷藏 2-4 小时。
+
+    ![bz7](./lf7.jpg)
+
+- 冷藏后取出，脱模，切条。
+
+    ![bz7](./lf8.jpg)
+
+- 大蒜和小米辣剁成沫，放上 10g 辣椒粉，5g 花生碎，热油搅拌均匀。
+
+    ![bz7](./lf9.jpg)
+
+- 再加入 10ml 酱油，10ml 醋，5g 白糖，3g 鸡精，3g 盐搅拌均匀。
+
+    ![bz7](./lf10.jpg)
+
+- 将调味料倒在凉粉上，然后撒上香菜即可。
+
+    ![bz7](./lf11.jpg)
+
+## 附加内容
+
+- 参考: [制作凉粉的详细步骤](https://www.zhms.cn/recipe/mzvyy.html?source=2)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\345\237\272\347\241\200\347\211\233\345\245\266\351\235\242\345\214\205/1-1\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/staple/\345\237\272\347\241\200\347\211\233\345\245\266\351\235\242\345\214\205/1-1\346\210\220\345\223\201.jpg"
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diff --git "a/dishes/staple/\345\237\272\347\241\200\347\211\233\345\245\266\351\235\242\345\214\205/4-1\351\205\265\345\244\2641.jpg" "b/translation/ch/dishes/staple/\345\237\272\347\241\200\347\211\233\345\245\266\351\235\242\345\214\205/4-1\351\205\265\345\244\2641.jpg"
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+# 基础牛奶面包的做法
+
+![牛奶面包成品](./1-1成品.jpg)
+
+面包是常见的主食。普通面包需要经过长时间的发酵及和面。但本食谱尽量简化了制作步骤，方便新手上手，并尽量保证其风味。当然，要求更高的也可以查阅其的面包食谱。
+
+本食谱**需要的额外的工具较多**，会在后面的章节详细介绍。
+
+本食谱面向**烘焙新手**，难度**中**，预计制作制作时长 **200 分钟**。
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+### 所需原料
+
+- 高筋或中筋面粉 *（尽量使用高筋面粉，但**避免使用低筋面粉**。所有无特殊说明的“万能面粉”均为中筋面粉）*
+- 鸡蛋 *（不过分要求大小及重量）*
+- 糖 *（如有糖浆是最好的。）*
+- 干酵母
+- 盐
+- 牛奶或淡奶油或炼乳或奶粉 *（最好使用**奶粉**，奶香味十足，但**不要使用任何复方奶粉**，如成人奶粉或婴儿奶粉，因为化学性质不稳定。同时可以两种奶制品混合使用。尽量**避免选用额外含糖**的原料，因为实际含糖量会多于本食谱建议加糖量）*
+- 黄油或玉米油 *（如果**选用的奶制品含脂量极高可以不加**。黄油尽量选用动脂无盐的。豆油可能会有豆腥味，尽量不要使用。）*
+- 谷朊粉（可选）
+- 香草精（可选）
+
+### 所必要的工具
+
+- 烤箱 *（**不要使用不带控温的烤箱**）*
+- 量杯
+- 布
+- 擀面杖
+- 硅油纸或模具
+
+### 可选材料、工具及材料、工具的介绍
+
+>![用具1](./2-1设备简介1.jpg)
+>![用具2](./2-2设备简介2.jpg)
+>烘焙是独立的美食制作门类，因此与日常烹饪的工具有很大差别。下面介绍了常用的工具。
+>
+>- ①量杯：量取原料。量杯一般会以 cup 为度量单位。量取时不要晃动，防止量取的原料偏少。
+>- ②刮刀：又名硅胶铲，用于搅拌和刮净附着在容器边缘的面糊等。
+>- ③布：覆盖在面团表面防止在制作过程中损失过多的水分。在制作过程中根据实际情况选择使用潮湿的或干燥的布。建议使用蒸笼的屉布（不是一次性屉布），也可以使用保鲜膜。
+>- ④烤箱：烘烤食材。烤箱分为小型的经济型烤箱和大型的专业烤箱。经济型烤箱因密闭性差，因此可能受热不均，这时可以降低温度延长烘焙时间。烤箱必须先预热。后面的章节会展开细说。
+>- ⑤刮板：刮去面板上的面和将面团切成适当的大小。也可以用干净的刀代替。
+>- ⑥擀面杖：压制面团。
+>- ⑦喷壶：使面团或容器表面均匀覆盖上水或油，用于烤制脆皮和防粘。
+>- ⑧筛子：使面粉均匀铺开或过滤面粉结块和杂质。
+>- ⑨面板或硅胶垫：在其上方进行和面操作，防止污染面团和其地方。
+>- ⑩刷子：用于给面团刷蛋液，使成品更加光鲜、亮丽、有光泽。
+>- 11.硅油纸：防止烤制时与其物品粘连，使烤制的成品难以脱模。硅油纸是耐高温的，没有安全问题。部分硅油纸是区分正反面的，使用时要注意。
+>- 12.模具：帮助面包烘烤时塑形。对于面包烤制的模具无过多要求，但对于蛋糕烤制的模具必须是阳极氧化铝的材质且最好喷油面混合物帮助蛋糕爬升。
+>- 谷朊粉：这是从小麦中提取出来的蛋白质，在吸水后会形成网格状结构。在日常中应用广泛，如面筋等。
+>- 香草精：香草精是从香草高度提纯的天然食用香精。常用来制作香草味食品外还会用作中和蛋腥味等异味。
+
+## 计算
+
+**注意：虽然给出了原料的具体用量，但室内温度、室内湿度甚至是空气中酵母菌的含量都会影响制作过程。本食谱会在制作过程中尽可能地给予调整建议。**
+
+cup 是常用的烘焙计量单位，因为可以在体积与重量之间轻松进行换算。 1 cup = 250 ml ，一般的， 1 cup 面粉 = 120 g 。更多的换算见附加内容。
+
+在此，用量较大的用 cup ，较小的用 g 。
+
+每份：
+
+- **酵头**
+  - 面粉 1 cup （盛一杯后用勺子挂掉多余的部分，不要晃动）
+  - 30 ℃ 温水（以不烫手为宜） 1 cup
+  - 酵母 2 g
+  - 盐 2 g
+- **面团**
+  - 面粉 2½ cup
+  - 鸡蛋 1 个
+  - 糖或糖浆 ⅛ cup
+  - 奶制品 混合后共 ¼ cup （奶粉需要和水混合。）
+  - 黄油或玉米油 ⅛ cup
+  - 谷朊粉 ¼ ~ ½ cup （可选）
+  - 香草精 3 g （可选）
+
+## 操作
+
+### 酵头的制作
+
+酵头是预发酵的产物，通过预发酵，不仅可以提升成功率，而且更长的发酵时间会让面包的风味更好。如果有条件，酵头应该发酵 4 天以达到最佳风味。但对新手来说， 30 分钟的发酵的酵头所呈现的成品就已经很可观了。接下来制作酵头。
+
+![发酵前酵头的理想状态](./4-1酵头1.jpg)
+
+1. 首先，将酵母和 ***30℃ 的温水*** 用刮刀或厨具混合均匀，静置 5 分钟。之后与面粉混合，搅拌均匀。此时的酵头应该是**特别粘稠**的面糊。
+
+![用布盖上酵头](./4-2酵头2.jpg)
+
+2. 用布盖上面糊，将面糊放置到**温暖的地方**进行发酵，时长为 45 ~ 60 分钟。
+
+![酵头的最终形态](./4-3酵头3.jpg)
+
+3. 最终的面糊应该是表面有很多气泡的且体积明显增大。
+
+**发酵失败了？看看这里：**
+
+>1. 确定酵母没有过期
+>2. 确定水温合适
+>3. 延长发酵时间，可以放在冷藏室内过夜
+>4. 可能温度不够，这时可以将烤箱预热至 60℃ ，停止加热后放到烤箱内进行发酵
+>5. 可以再加入等量的酵母搅拌均匀再次发酵并延长发酵时间
+>6. 可以尝试加入 3g 糖再次发酵
+
+**如何制作“永久的”酵头？**
+
+>有了酵头，随时开烤面包就不是梦！“永久的”酵头可以按下面的方法制作：
+>
+>1. 按上述方法制作好酵头后，放到阴凉的地方（甚至是冷藏室！）每1-3天在上面撒上薄薄的一层面粉（只要看不见面糊的厚度就可以！）再次搅拌，然后继续盖上布发酵。如果发酵过快体积过大，可以扔掉一部分。
+>2. 等到开始制作面包时，只需留下发酵前体积的酵头继续发酵，剩下的用于面包的制作。
+>3. 久而久之，酵头就会产生独特的香味，这种香味对于面包来说是最好的“原料”！
+
+### 面团的制作
+
+有了酵头，那就成功一半了！
+
+![此时的面团](./4-4此时的面团.jpg)
+
+1.将剩下的原料全部与酵头用刮刀混合、搅拌。在搅拌时一定要刮壁，使其充分混合。在形成面团且没有干粉时，用干净的干燥的一只手按压面团，另一只手扶住容器，使其形成一个大的面团，然后倒在面板或硅胶垫上操作
+
+>此时地面团应该已经成型并且比较软。如果无法成型且很黏，那么说明面粉较少，可以加入 ¼ cup 面粉再次充分搅拌，直至成型。如果的面团成型了或者有很多的干粉，那么说明揉制时间不够。这时可以增加揉制时间。
+>
+>按压面团时，用拳头推开面团，然后对折再次推开，如此往复，将容器壁的面粉全部揉进面团里。
+
+2.用手掌下部推开面团，然后对折再次推开，直至表面没有干粉结块。这时的面团还不是很光滑。
+
+>如果在此过程中使用面板，可能会有少部分的粘连，这时可以用刮板或者刀将其铲下。
+>
+>如果的面团成型但却比较硬，那么说明水分过少。这时可以在表面用湿润的手或者喷壶在表面均匀覆盖上水并盖上湿布静置发酵 20 分钟，如此往复。
+
+![转移到容器内](./4-5转移到容器内.jpg)
+
+3.使用喷壶将至少是当前面团三倍大的容器内喷上一层植物油（也可用手涂抹均匀），将面团放入并盖上布，发酵 1 小时。
+
+>如发酵发生问题，请参阅酵头制作下对于发酵失败的解决方法。
+>
+>发酵后的面团表面应当是有粘性的。如果没有，可在表面用湿润的手或者喷壶在表面均匀覆盖上水并再次发酵 20 分钟。
+
+4.此时面团应该有原来的两倍大。在面板或硅胶垫上撒上薄薄的一层面粉（可以看见面板或硅胶垫的厚度即可），然后将面团拿出，用手压瘪面团排气。
+5.之后使用擀面杖，擀成 1 cm 的厚片。并紧实、不留空隙地从一边卷起来。
+6.然后旋转 90° ，重复步骤 4、步骤 5 。
+7.将面包整形，放到垫了硅油纸的烤盘或者涂抹油脂的模具内。注意接缝处朝下。
+
+>可以在烤盘上用喷均匀喷洒一层油或用黄油涂抹薄薄一层再放上硅油纸。这样硅油纸就不会随意移动了。
+
+8.在托盘或模具内，发酵 30 ~ 45 分钟 。
+
+>如发酵发生问题，请参阅酵头制作下对于发酵失败的解决方法。
+
+9.于此同时，预热烤箱。
+
+>烤箱的预热：将烤箱调到最高温度下空烤至少 20 分钟。
+
+10.在面包上用剪子或者刀划开几条缝作为面包的花纹。
+11.用刷子刷上蛋液。（可选）
+
+![成品](./4-6成品面包.jpg)
+
+11.放入烤箱，上下火 180℃ 烤制 30 分钟，然后调 165 ℃ 再烤 10 分钟。
+
+>不同的烤箱的温度不一样。在烤制过程中，观察面包，如果 30 分钟后没有明显的变色，那么温度过低。这时提高 5 ~ 10 ℃ 或多烘烤 5 ~ 10 分钟
+>在烤制结束后，品尝面包，如果面包表面发苦（注意，只要不苦都不算烘焙过度），那么温度过高，尝试降低 5 ~ 10 ℃ 或减少 5 ~ 10 分钟的烤制时间;
+>如果外部已经呈焦糖色但里面却没有熟，那么降低 5 ~ 15 ℃ 并延长 10 ~ 20 分钟的烤制时间。
+>
+>如果面包表面很硬或者开裂很严重，可以用锡纸覆盖面包并在最后十分钟拿开锡纸或者倒扣另一个烤盘并安在最上方的位置，然后在最后 10 分钟拿开锡纸或烤盘。
+
+12.放凉后装入食品袋内，可保存一个星期。冷冻可保存一个月。
+
+>当装在食品袋内密闭一晚上后，面包会内部和表面会进一步回软。所以最好的品尝时机是第二天早上。
+
+## 附加内容
+
+1. 常见原料的换算（仅供参考）
+
+| 体积 /cup |原料  |质量 /g   |
+|:---------:|:----:|:-------:|
+|1          |黄油  |227      |
+|1          |面粉  |120      |
+|1          |细砂糖|180 ~ 200|
+|1          |粗砂糖|200 ~ 220|
+|1          |糖粉  |130      |
+|1          |碎干果|114      |
+|1          |葡萄干|170      |
+|1          |蜂蜜  |340      |
+
+2. 如何保存多余的面包
+
+  可以把面包切片进行冷冻，在下次使用时可以放置到常温处等待回温，亦或是直接加热。但**千万不要放到冷藏区！** 在冷藏区面包的水分会迅速流失。
+
+3. 推荐食用方式
+
+![成品](./5-1成品.jpg)
+
+a. 取一大块面包，上下一分为二。放入锅中小火加热（一般不需要加油，但如果希望脆皮可在面包表面涂抹黄油后再煎烤） 1 ~ 2 分钟。
+b. 锅中用喷壶喷 3 ~ 4 泵油，大火烧至锅中微微冒烟，转最小火。
+c. 然后下入一枚鸡蛋，盖盖子。等待 2 ~ 3 分钟。然后翻面再加热 2 ~ 3 分钟。
+（这是流心蛋的做法，如需要全熟蛋，可在翻面前加入最多 1 ml 的水，转中小火，直至把水烧干。这样就得到了一个全熟蛋）
+d. 将面包双面涂上喜欢的任何酱料，将鸡蛋夹在中间。
+
+------------------------------------------
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.md" "b/translation/ch/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.md"
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+++ "b/translation/ch/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.md"
@@ -0,0 +1,52 @@
+# 微波炉腊肠煲仔饭的做法
+
+![微波炉腊肠煲仔饭](微波炉腊肠煲仔饭.png)
+
+程序员以单身汉居多 🐶，做再多的菜也会有一个人吃不完的烦恼，因此一份简单的腊肠煲仔饭则刚刚好。
+
+使用微波炉烹制仅需 `15 分钟` ，既营养又美味，这是一道简单且细腻的主食，给 TA 露上一手吧。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 工具
+  - 微波炉
+  - 2 个大碗（推荐微波炉专用碗）
+  - 1 个小碗
+- 原料
+  - 米 200 ml
+  - 腊肠 1 根
+  - 鸡蛋 1 个
+  - 红萝卜 1 个
+  - 盐
+  - 油 15 ml
+  - 生抽 10 ml
+  - 香葱 1 颗
+
+## 计算
+
+1 人份。
+
+## 操作
+
+- 将米淘洗干净后倒入 `饭碗` 内，加入 400ml 的水，**盖上盖**
+- 放入微波炉，高火，`6` 分钟，煮饭途中准备原料
+  - 切好腊肠
+  - 洗好青菜
+  - 切好红萝卜片
+  - 切好葱花
+  - `青菜碗` 中放入青菜、红萝卜片，倒入 10 ml 油，放入 5 g 盐
+  - `小碗` 中倒入 10 ml 生抽、5 ml 油
+- 6 分钟后，用毛巾或隔热手套取出碗，可以看见米饭已经八分熟
+- 在米饭上摆入切片的腊肠，继续高火 `2` 分钟
+- 取出腊肠饭，放入 `青菜碗`，高火 `4-5` 分钟
+- 在腊肠饭上摆好青菜，磕入鸡蛋，看个人喜好继续高火 `40-60` 秒
+- 取出腊肠饭，此时已经基本完成。
+- 将 `小碗` 放入，继续高火 `30` 秒
+- 在腊肠饭上淋上叮热的生抽，撒上葱花即可
+- 多余的青菜可以沾着酱油吃
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.png" "b/translation/ch/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.png"
similarity index 100%
rename from "dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.png"
rename to "translation/ch/dishes/staple/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255/\345\276\256\346\263\242\347\202\211\350\205\212\350\202\240\347\205\262\344\273\224\351\245\255.png"
diff --git "a/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/final.jpg" "b/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/final.jpg"
similarity index 100%
rename from "dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/final.jpg"
rename to "translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/final.jpg"
diff --git "a/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/sauce.jpg" "b/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/sauce.jpg"
similarity index 100%
rename from "dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/sauce.jpg"
rename to "translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/sauce.jpg"
diff --git "a/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/spaghetti.jpg" "b/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/spaghetti.jpg"
similarity index 100%
rename from "dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/spaghetti.jpg"
rename to "translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/spaghetti.jpg"
diff --git "a/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242.md" "b/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242.md"
new file mode 100644
index 0000000000..990af9a663
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242/\346\204\217\345\274\217\350\202\211\351\205\261\351\235\242.md"
@@ -0,0 +1,47 @@
+# 意式肉酱面的做法
+
+![示例菜成品](./final.jpg)
+
+意式肉酱面是一道非常容易做的菜，做得熟练的话，可以在 15 分钟内完成，从此告别方便面
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 意大利面
+- 意大利面酱
+- 肉沫
+- 白洋葱（紫洋葱也可以）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 意大利面 180 克（可以根据食量上下浮动）
+- 肉沫 80 克（可以根据食量上下浮动）
+- 洋葱大半个 （大约 150 克，通常是肉的两倍重）
+- 意大利面酱 300 克（可以看情况上下浮动）
+- 食用油 10-15ml
+
+## 操作
+
+- 锅中加水，烧开后放入意面（等待 6 - 12 分钟）
+- 在烧水的时候可以进行下面这些步骤，但请注意煮面的时间
+- 洋葱切成小丁
+- 空锅中倒油，中火下入洋葱碎
+- 时刻搅拌，注意不要让洋葱烧糊，直到洋葱变成半透明状
+- 下入肉沫，继续搅拌（搅散），直到肉末变成棕色
+- 加入意大利面酱，稍微搅拌一下即可
+- 把煮好的意大利面沥干水分并倒入肉酱中搅拌均匀即可（或者直接把做好的肉酱倒在意面上也行）
+
+## 附加内容
+
+- 意大利面分为很多不同的粗细，煮面条之前请注意意面盒子上标注的时间
+- 意大利面酱并不是番茄酱，平常用的番茄酱准确是叫番茄沙司，而意大利面酱虽然和番茄沙司都是调味过的番茄酱，但加的调味料不同
+
+![不同种类的意面](./spaghetti.jpg)
+![意大利面酱](./sauce.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\346\211\213\345\267\245\346\260\264\351\245\272.md" "b/translation/ch/dishes/staple/\346\211\213\345\267\245\346\260\264\351\245\272.md"
new file mode 100644
index 0000000000..dc550874ae
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\211\213\345\267\245\346\260\264\351\245\272.md"
@@ -0,0 +1,91 @@
+# 手工水饺的做法
+
+饺子是一道非常好吃的主食之一。饱肚且易于根据自己口味进行调味，适合在 US 的同学吃不到水饺解馋。一般初学者需要 3 小时完成，难度较大
+
+预估烹饪难度：★★★★★
+
+## 必备原料和工具
+
+- 擀面杖
+- 面粉
+- 冷水
+- 直径 30cm 以上的盆
+- 芝麻香油
+
+## 计算
+
+-单人，约 20 只
+
+每份：
+
+- 面粉 200g
+- 冷水 150ml
+- 芝麻香油 2-3ml
+- 瘦肉末 250g
+- 肥肉末 20g #不喜可不加
+- 姜 3g
+- 葱 15g
+- 盐 3g
+- 蚝油 2ml
+- 香油 2ml
+- 生抽 2ml
+- 鸡蛋 1 个
+
+## 操作
+
+### 制作饺子皮
+
+- 盆中加入所有面粉
+- 加入芝麻香油
+- 面粉中央挖小洞
+- 分 4-5 次加入水，并搅和，当出现碎末状的稍微干燥面团时
+- 取消加水，用手将面团压实
+- 面团压实至可把盆周围的面粉纳入即可，此步骤为面光盆光
+- 将面团置于桌上，盆倒扣于桌上，环境温度为 25 度，使面团醒发约 45 分钟
+- 醒发完成后，将面团搓成条状，合成一团，再次搓成条，重复 3 次
+- 擀成条状，切成 20 份均匀大小面团，并搓成直径约 3-3.5cm 的球状
+- 压扁面团，在手上，桌上，擀面杖上，及面团上撒上面粉，此步骤防止面团发粘
+- 用擀面杖将面团擀平，约 8cm 直径，厚约 2mm，中间略微比四周厚 1mm
+
+### 拌馅
+
+- 猪肉去皮,保留部分肥肉,切成小块
+- 菜刀（建议两把）将猪肉剁成肉沫,放入碗中
+- 葱、姜切成末,放入肉碗中搅拌均匀
+- 韭菜洗净,切短至 3mm 以下长度
+- 韭菜和肉沫混合,加入蚝油、生抽、香油各 2ml,加入一个鸡蛋的蛋清,用手混合搅拌均匀
+- 放置 30 分钟即可开始包饺子
+
+### 包饺子
+
+- 左手上放面皮，放饺子馅一面尽量不要粘到面粉，防止无法合拢
+- 右手用筷子夹约面皮 1/2 直径的馅
+- 沿饺子皮圆周进行合拢，捏实，个人吃无需捏花，饺子皮不漏即可
+
+### 煮饺子
+
+- 使用可放下 20 只饺子的锅，或分批量煮
+- 烧水，水约 3/4 锅的高度
+- 大火烧开水后放入饺子，调至中火
+- 第一次放入饺子，且水冒泡后，锅边加入 50ml 冷水（重复此步骤两次）
+- 第三次水开后加入冷水 50ml，水开后调至小火等 60s 即可出锅
+
+## 附加内容
+
+- 煮水饺不需要盖锅盖，加三次水就是为了不让饺子一直处于沸腾状态导致表皮破损变成面片。
+
+这道菜存在一些补充做法，包括但不限于：
+
+额外添加下列材料：
+
+* 黑醋 10ml
+* 姜 一小块 50 克
+* 香油 2 滴
+* 大蒜/蒜泥 3 瓣/人
+
+* 考虑搭配黑醋食用。建议用量：10-20ml。
+* 考虑姜切丝，在小碗加入 20ml 的黑醋与姜丝搅拌当蘸料，味道更丰富。
+* 考虑搭配黑醋时加入 1~3 滴香油，搅拌当蘸料。
+* 考虑搭配黑醋时加入砸好的蒜泥，搅拌当蘸料。（口腔内会残留蒜味，若饭后需要与他人面对面谈话建议放弃或清洁口腔）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/veg.png" "b/translation/ch/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/veg.png"
similarity index 100%
rename from "dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/veg.png"
rename to "translation/ch/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/veg.png"
diff --git "a/translation/ch/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/\346\211\254\345\267\236\347\202\222\351\245\255.md" "b/translation/ch/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/\346\211\254\345\267\236\347\202\222\351\245\255.md"
new file mode 100644
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+++ "b/translation/ch/dishes/staple/\346\211\254\345\267\236\347\202\222\351\245\255/\346\211\254\345\267\236\347\202\222\351\245\255.md"
@@ -0,0 +1,65 @@
+# 扬州炒饭的做法
+
+扬州炒饭是蛋炒饭的升级版，制作时间较长，但是制作步骤简单
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 冷饭（干一点的为佳）
+- 鸡蛋
+- 冷冻去皮基围虾
+- 午餐肉罐头
+- 青豆
+- 胡萝卜
+- 玉米粒（可选）
+- 葱
+- 油
+- 盐
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人吃。
+
+每份：
+
+- 冷饭 500g
+- 鸡蛋 2-3 个
+- 冷冻去头去皮基围虾 10-15 只
+- 午餐肉罐头 150g（推荐上海梅林的火腿午餐肉罐头，340g 每罐，一次用半罐）
+- 青豆 30g
+- 胡萝卜 30g
+- 玉米粒 30g
+- 葱 1 根
+- 油 30-40ml
+- 盐 12-15g
+
+## 操作
+
+- 胡萝卜切丁 0.2cm*0.2cm*0.2cm，备用
+- 午餐肉切丁 0.2cm*0.2cm*0.2cm，备用
+- 葱分别取葱白和葱绿，各切成 0.25-0.5cm 的小段，分开备用
+- 在碗中打入鸡蛋液，均匀搅拌，备用
+- 将胡萝卜，青豆，玉米粒煮熟捞出，备用（水别倒）
+- 将虾煮熟，捞出备用（水可以倒了）
+- 热锅热油，可以参考[学习炒与煎](../../../tips/learn/学习炒与煎.md)中的热锅双油
+  - 第二次倒油需使用 20-30ml 油，等到第二次凉油热了以后，缓慢倒入鸡蛋（控制碗到油直接的流注直径大约在 0.5cm）不要搅拌
+- 鸡蛋凝固后立刻捞出，备用
+- 将午餐肉，青豆，胡萝卜，玉米粒，虾倒入锅中翻炒 1-2 分钟，装盘备用
+- 水冲一下锅，将杂物冲干净，保证锅内干净（可以有油但是不能有杂质）
+- 热锅热油(10ml)，将葱白放入爆香
+- 调至小火（如果油温过高可以关火 1-2 分钟），放入米饭，用铲子快速砸击米饭并翻炒，保证米饭均匀沾到油且粒粒分明
+- 倒入鸡蛋，继续砸击，使鸡蛋碎开并与米饭充分混合
+- 转大火，倒入其他所有备用配料，快速翻炒 1-2 分钟
+- 撒入盐，并翻炒至充分混合
+- 撒入葱绿，翻炒 1 分钟
+- 关火，装盘
+
+## 附加内容
+
+- 如做完后胳膊酸痛为正常现象，需加强上肢锻炼
+- 超市有青豆，胡萝卜，玉米粒的混合冷冻包装，可以使用这个省去切丁的烦恼，推荐 Pams Mixed Veges 很便宜，或者类似的都可以用（如下图）
+
+![Pams Mixed Veges](./veg.png)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/001.jpeg" "b/translation/ch/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/001.jpeg"
similarity index 100%
rename from "dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/001.jpeg"
rename to "translation/ch/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/001.jpeg"
diff --git "a/translation/ch/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/\346\212\253\350\220\250\351\245\274\347\232\256.md" "b/translation/ch/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/\346\212\253\350\220\250\351\245\274\347\232\256.md"
new file mode 100644
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+++ "b/translation/ch/dishes/staple/\346\212\253\350\220\250\351\245\274\347\232\256/\346\212\253\350\220\250\351\245\274\347\232\256.md"
@@ -0,0 +1,75 @@
+# 披萨饼皮的做法
+
+![示例是青红椒火腿披萨](./001.jpeg)
+
+披萨制作总体来说比较简单，稍微有点麻烦也是争议最多的就是披萨饼皮，做好了披萨饼皮喜欢吃什么口味的披萨，直接把准备好的食材放上去烤熟就好，所以这里重点说一下披萨饼皮如何制作。
+
+本教程中的饼皮是属于软面团低温隔夜发酵
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+**原料**
+
+- 中筋面粉
+- 水（温水）
+- 安琪干酵母粉
+- 食用盐
+- 橄榄油
+- 白砂糖
+
+**工具**
+
+- 烤箱
+- 烘焙油纸
+- 披萨石（有更好，没有普通烤盘也可以）
+- 擀面杖（非必需）
+
+## 计算
+
+一个 8 ~ 9 寸的披萨差不多需要 125g 面粉，差不多是一个人的量（成年男性将将够吃的样子）
+
+原材料的混合比例
+
+```text
+面粉 : 水 : 橄榄油 : 酵母粉 : 盐  : 糖
+100 : 70 : 7     : 1     : 0.6 : 0.6
+```
+
+示例
+
+如果要一次做 4 个饼皮，需要:
+
+- 面粉 125g x 4= 500g，
+- 水 70 x 5 = 350g，
+- 橄榄油 7 x 5 =35g，
+- 酵母粉 1 x 5 = 5g，
+- 盐 0.6 x 5 = 3g，
+- 糖 0.6 x 5 = 3g
+
+## 操作
+
+- 用准备好的温水把酵母粉化开，稍微搅拌小就好，备用
+- 取准备好的面粉，依次添加盐、橄榄油、白砂糖
+- 准备混合水和面粉，边加水边搅拌直至水全部加完
+- 搅拌至看不到干米粉为止
+- 用差不多三倍大面团的容器装好，密封，冰箱冷藏（4 度） **等待 8~12 小时，一般晚上做第二天就可以用**
+- 观察面团醒发完毕 **差不多是原始大小大约两倍算醒发完毕**
+- 取醒发好的面团，均匀分成四份，分别用保鲜膜盖好，备用
+- 案板撒稍微多一点的干面粉，准备开始揉面
+- 因为是比较湿的面团，所以粘上干面粉后才没那么粘手，不用揉太多次，面团表面稍微光滑一点就可以了
+- 用手拉扯，或者擀面杖擀平，也不一定非得擀圆，只要厚度均匀，烤箱放得进去就好
+- 铺好油纸，放上饼皮，依照个人口味，把准备好的食材放上去，撒上芝士碎
+- 水果烤箱上 180 度，下 220 度，16 分钟即可
+- 肉蔬菜烤箱上 200 度，下 230 度，18 分钟即可
+- 挤上沙拉酱或者其他自己喜欢的酱即可享用~
+
+## 附加内容
+
+- 一定要注意水的比例
+- 烤箱品质层次不齐，第一次做注意观察火候对披萨的影响
+- 一般不特别标注是低筋或高筋面粉，基本都是中筋面粉
+- 容易出水的水果不能作为食材，比如西瓜、橘子等
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255.md" "b/translation/ch/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255.md"
new file mode 100644
index 0000000000..067586c4f9
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255/\346\227\245\345\274\217\345\222\226\345\226\261\351\245\255.md"
@@ -0,0 +1,90 @@
+# 日式咖喱饭的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+### 主食材
+
+- 咖喱块（推荐品牌好侍）
+- 土豆
+- 胡萝卜
+- 洋葱
+- 肉（猪肉、鸡肉、牛肉均可）
+- 蒜头
+
+### 副食材
+
+额外用作点缀的食材，可选
+
+- 花椰菜（清水煮开）
+- 培根（即食）
+- 煎蛋或[太阳蛋](../../breakfast/太阳蛋.md)
+
+## 计算
+
+食材用量与咖喱成正比，计算部分以 **半盒好侍咖喱块(115g)** 为例。半盒约六碗份，做好的咖喱在冰箱冷藏后风味更佳，不用担心一个人吃不完。
+
+- 洋葱 2 个
+- 土豆 2 个
+- 胡萝卜 1 根
+- 蒜头 2~3 瓣
+- 肉 2 斤
+
+## 操作
+
+### 1. 食材准备
+
+- 胡萝卜去头尾，去皮，滚刀切
+- 洋葱剥去外层去芯，切成月牙状
+- 土豆去皮、切大块
+- 肉切块状
+- 剥蒜拍平切碎
+- 咖喱块切碎，增加接触面积加速溶解
+
+### 2. 烧煮过程
+
+- 热油锅放入蒜和肉，**快速翻炒**至肉*表面变白*
+- 加入胡萝卜，**快速翻炒**至均匀受热
+- 加入洋葱，**快速翻炒**至洋葱*变透明状*
+- 加入土豆，保持翻炒至土豆*变软*（可以用筷子确认）
+- 加水没过所有食材，沸腾后**等待 15 分钟**
+- 关火，加咖喱并搅拌
+- 等待咖喱融化后再开火，缓慢**搅拌 10 分钟**，防止糊锅
+- 在外观*呈粘稠状态*关火结束制作
+
+### 3.冷藏后加热
+
+冷藏的咖喱每次取出需要吃的份量，加热后盖在[米饭](../米饭/电饭煲蒸米饭.md)上。
+
+- 微波炉：单人份高火 2-3 分钟
+- 锅：需额外加 50ml 水，加热时保持搅拌
+
+## 附加内容
+
+### 备注说明
+
+- 步骤 1-6 可以在 2-5 的等待过程进行，在这个过程也可以用清水锅煮些蔬菜，或做个煎蛋。
+- 2-5 到 2-6 之间，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。
+
+### 流程图解
+
+``` mermaid
+graph TD
+    A[处理肉, 胡萝卜, 洋葱, 土豆] --> B(开油锅, 先后下锅炒熟)
+    B --> C[加水没过食材, 煮15分钟]
+    C --> D[咖喱切碎, 开水煮花椰菜等]
+    C --> E[加入咖喱搅拌 10 分钟]
+    D --> E
+```
+
+### 成品
+
+![日式咖喱饭成品](./成品.jpg)
+
+### 参考资料
+
+- [世界美食教程的微博视频](http://t.cn/EJ77yFy)
+
+---
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\210\220\345\223\201.png" "b/translation/ch/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\210\220\345\223\201.png"
similarity index 100%
rename from "dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\210\220\345\223\201.png"
rename to "translation/ch/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\210\220\345\223\201.png"
diff --git "a/translation/ch/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255.md" "b/translation/ch/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255.md"
new file mode 100644
index 0000000000..965b1eb695
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255/\346\227\245\345\274\217\350\202\245\347\211\233\344\270\274\351\245\255.md"
@@ -0,0 +1,92 @@
+# 日式肥牛丼饭的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+### 主食材
+
+- 洋葱（务必选用外皮为白黄色的洋葱，不要用紫色的洋葱）
+- 肥牛（火锅肥牛即可，也可选用原切肥牛片）
+- 葱（也可选用切好的葱段）
+- 白芝麻
+- 味淋（一种常用日式调料，可在各大电商平台购买，也可用料酒代替）
+
+### 副食材
+
+额外用作点缀的食材，可选
+
+- [温泉蛋](../../breakfast/温泉蛋/温泉蛋.md)
+- 出汁（使用柴鱼干和昆布熬制的汤汁，可以用于提鲜）
+
+## 计算
+
+食材用量与米饭成正比，计算部分以 **一杯米(160ml)** 为例。约为二人食用分量，吃不完可以放冰箱冷藏，但可能会没那么好吃
+
+- 洋葱 1 个
+- 肥牛 250 克
+- 葱 1~2 根
+- 白芝麻 5 克
+
+## 操作
+
+### 1. 食材准备
+
+- 洋葱剥去外层去芯，切成月牙状
+- 葱洗净切成 0.5cm 的小段
+- 热锅直接放入白芝麻，**前后晃动锅体**使芝麻均匀受热至*略呈金黄色*
+- 肥牛焯水 1 分钟后捞出
+- 将 40g `味淋`（或 30g `料酒`），30g `酱油`，20g `耗油`，5g `糖`，5g `老抽`（可选，用于调色），在碗中搅拌混合成`调料`（该步骤可直接将碗放在电子秤上进行）
+
+### 2. 烧煮过程
+
+- 热油锅放入洋葱，**快速翻炒**至洋葱*变透明状*
+- 关小火，加入 250g 水（或出汁），开回大火加热**等待 3 分钟**
+- 加入牛肉和`调料`
+- **不断翻动**所有食材 **10 分钟**，防止食材粘锅
+- 关火
+- 盛装肥牛丼至[米饭](../米饭/电饭煲蒸米饭.md)上（注意要把汁水淋一些在饭上）
+- 撒上葱花和白芝麻，制作完成。
+
+### 3.冷藏后加热
+
+冷藏的牛丼每次取出需要吃的份量，加热后盖在[米饭](../米饭/电饭煲蒸米饭.md)上。
+
+- 微波炉：单人份高火 2-3 分钟
+- 锅：需额外加 50ml 水，加热时需**不断翻动**
+
+## 附加内容
+
+```shell
+struct Staple{float 咸度;};
+struct Staple 牛丼
+牛丼.咸度 = 尝一口汤汁;
+while(牛丼.咸度 < 预期) 加入(1 g)酱油; 牛丼.咸度 = 尝一口汤汁;
+```
+
+### 备注说明
+
+- 如果用的是比较不错的牛肉，可以选择不焯水，能够更加保留牛肉的风味，因为加入了味淋所以不会很腥，无需担心牛肉不熟，加热 10 分钟肯定熟了
+- 如果有条件，选择加入 15g`清酒`
+
+### 流程图解
+
+``` mermaid
+graph TD
+    A[处理肉，洋葱，葱花，白芝麻] --> B[开油锅, 炒熟洋葱]
+    B --> C[加水, 煮3分钟]
+    C --> D[加入牛肉和调料, 边搅拌边煮10分钟]
+    D --> E[盛装至碗中，撒上葱花和白芝麻]
+```
+
+### 成品
+
+![日式肥牛丼饭](./成品.png)
+
+### 参考资料
+
+- [河水洋洋实验室 【牛丼｜肥牛饭】吉野家牛肉饭的正宗做法](https://www.bilibili.com/video/BV1rK4y1d7Fk)
+- [夏叔厨房 60秒搞定神仙配方，好吃又下饭的肥牛饭！](https://www.bilibili.com/video/BV1xu4y1676X)
+
+---
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\346\261\244\351\235\242.md" "b/translation/ch/dishes/staple/\346\261\244\351\235\242.md"
new file mode 100644
index 0000000000..ea28e8b708
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\261\244\351\235\242.md"
@@ -0,0 +1,39 @@
+# 汤面的做法
+
+汤面是许多人喜爱的基础主食，根据个人喜好加入任何自己喜欢的食材，营养全面，固液兼具，材料易得，做法简单，有手就行。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 面食材料：可以是手工面条、龙须面、面鱼，也可以是泡面面饼、各类规格粉丝，或者是其他任何自己所喜欢的面食形式。
+- 菜类材料：建议荤素搭配，选择自己喜欢的食材洗干净即可。例如：
+  - 牛羊鱼虾等肉类（生熟皆可）
+  - 鸡蛋鸭蛋鹅蛋鸵鸟蛋等蛋类
+  - 豆块豆筋豆腐皮等豆制品类
+  - 生菜菠菜油麦菜
+  - 青椒番茄胡萝卜等蔬菜类。
+
+## 计算
+
+- 面类材料：单人一个方便面大小的量，可以在 70-230g 之间选择。
+- 冷水： 加入能浸没面的量，一般在 200 - 400 ml 之间选择
+- 菜类：体积大约和面类相当
+  - 其中青菜体积可忽略
+
+## 操作
+
+- 先将菜类材料切成边长不超过 4cm 的块状，便于煮熟
+- 如有生肉，则先放入冷水中，盖上锅盖，煮沸腾，先捞出上层血沫，再关火，捞出半熟的肉备用
+- 先大火将水加热至沸腾，后调至中火
+- 将较难煮熟的食材放入锅中（比如半熟肉类、香菇类、等最先放入锅中）。为保证煮熟，可在沸腾后计时 10 分钟，特别难熟的大块食材可追加 5 分钟。
+- 将面食放入锅中，适当搅拌确保面和汤充分接触，使液面保持轻微沸腾，煮 5 分钟。加入面后液面易产生白色泡沫，可适当抬起锅盖通气或者撤下锅盖。
+- 将易于煮熟的食材如青菜类放入锅中，适当搅拌以充分浸没，煮 2-5 分钟
+- 关火，随后加入盐、胡椒粉、香油等自己喜欢的调味料，适当搅拌即可出锅食用
+
+## 附加内容
+
+- 操作流程可根据自己喜好更改，多多尝试会有惊喜
+- 如掌握不好加盐量，可采用少量多次添加的方法，以免过量
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.md" "b/translation/ch/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.md"
new file mode 100644
index 0000000000..6caf8d2df2
--- /dev/null
+++ "b/translation/ch/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.md"
@@ -0,0 +1,88 @@
+
+# 河南蒸面条的做法
+
+![示例菜成品](./河南蒸面条.png)
+
+河南蒸面条是一道在河南坊间流行的小吃，也可以用家里的挂面制作。
+
+简单来讲，是先将挂面裹油放入蒸笼蒸熟，再加蔬菜配以调料炒，最后二次蒸制，以达到入味劲道的效果。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 挂面 （推荐圆的）
+- 五花肉
+- 蒜薹
+- 葱 + 姜 + 蒜 + 料酒
+- 盐 + 鸡精 + 十三香
+- 生抽 + 老抽 + 蚝油
+- 麻油
+- 油 + 锅 + 菜刀 + 铲子
+- 蒸篦子
+- 额外的盆
+
+## 计算
+
+下面的量是仅仅 1 够一个人一餐的主食的量！请针对实际调整用料的量！
+
+每份：
+
+- 挂面 300g
+- 五花肉 350g
+- 蒜薹 150g
+- 食用油 10-15ml
+- 生抽 15ml
+- 老抽 10ml
+- 蚝油 5ml
+- 盐 2g
+- 鸡精 2g
+- 十三香 1g
+- 葱 10g
+- 姜 5g
+- 蒜 10g
+- 料酒 5ml
+- 麻油 5ml
+
+## 操作
+
+### 第一次蒸
+
+- 起锅加 7 成水，水开，上蒸篦子
+- 将挂面，均匀铺开放置，淋 5ml 油并抹匀，蒸 15 分钟
+- 将挂面和蒸篦子取出，放置一边，并倒掉锅中的水
+
+### 切菜
+
+- 五花肉，切成 2mm 厚度的肉片
+- 蒜薹，切成 3cm 段
+- 葱，切成 0.2cm 薄片
+- 姜，切成 1mm x 1mm x 3cm 的细丝
+- 蒜，放在砧板上拍碎，切成 1mm 的粒度
+
+### 炒制
+
+- 起锅，烧干水分，加 3ml 食用油
+- 手持锅柄，摇晃锅，使食用油充分挂满锅的 2/3
+- 中火，加入肉片，翻炒 1 分钟
+- 加入葱姜蒜，料酒，继续翻炒 1 分钟
+- 将蒜薹段，放入锅中，翻炒 1 分钟
+- 开始调味，加入老抽、生抽、蚝油、盐、鸡精、十三香，翻炒 1 分钟
+- 加入 500ML 水，没过蔬菜，炖煮 1 分钟
+- 将蒸好的挂面放入，不断搅拌 3 分钟，待挂面全部均匀上色，关火
+- 将搅拌好的挂面和菜，全部倒入额外的盆中
+
+### 第二次蒸
+
+- 起锅，加冷水 7 成，放上蒸篦子，将拌好的面条和菜，均匀的铺在上面
+- 水开后，大火烧 15 分钟，出锅
+- 淋上 10g 的麻油，即可食用
+
+## 附加内容
+
+挂面的粗细与口感：
+
+- 细的、圆的 （超市大部分都是这种，口感更加劲道）
+- 宽的、扁的 （口感比较软）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.png" "b/translation/ch/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.png"
similarity index 100%
rename from "dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.png"
rename to "translation/ch/dishes/staple/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241/\346\262\263\345\215\227\350\222\270\351\235\242\346\235\241.png"
diff --git "a/translation/ch/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\347\201\253\350\205\277\351\245\255\345\233\242.md" "b/translation/ch/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\347\201\253\350\205\277\351\245\255\345\233\242.md"
new file mode 100644
index 0000000000..bf8fa3c0c9
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\347\201\253\350\205\277\351\245\255\345\233\242.md"
@@ -0,0 +1,48 @@
+# 火腿饭团的做法
+
+![火腿饭团](./饭团.png)
+好吃！富含碳水和蛋白质还有维生素。有手就行的制作难度，预计制作时间 1 h 。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 火腿
+- 米饭
+- 水
+- 冷冻青豆（可选）
+- 冷冻玉米粒（可选）
+- 海苔碎（可选）
+- 喜欢的沙拉酱（推荐日式 mayo！）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 火腿(100g)
+- 米饭(125g)
+- 水(90ml)
+- 冷冻青豆(30g)
+- 冷冻玉米粒(30g)
+- 海苔碎(10g)
+- 喜欢的沙拉酱(20g)
+- 食用油 10-15ml
+
+## 操作
+
+- 将米饭和水放到电饭锅里，点击米饭模式，等待完成
+- 冷冻玉米粒和青豆放到锅里，加水没过所有食材，沸腾后静待 2 分钟后，捞出。
+- 火腿切成 1cm 的方块
+- 与此同时，加入 10ml 食用油，加入火腿翻炒至火腿上色
+- 将米饭，火腿，海苔碎，青豆，玉米粒，沙拉酱放入碗中，混合均匀即可
+- 装盘（如果有的话）
+
+## 附加内容
+
+- 沙拉酱的程度可以根据个人口味酌情删减。
+- 可以尝试混合沙拉酱。
+- 参考资料：小红书 - 干饭选手又困了
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\351\245\255\345\233\242.png" "b/translation/ch/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\351\245\255\345\233\242.png"
similarity index 100%
rename from "dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\351\245\255\345\233\242.png"
rename to "translation/ch/dishes/staple/\347\201\253\350\205\277\351\245\255\345\233\242/\351\245\255\345\233\242.png"
diff --git "a/dishes/staple/\347\202\222\345\207\211\347\262\211/chaoliangfen.jpg" "b/translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/chaoliangfen.jpg"
similarity index 100%
rename from "dishes/staple/\347\202\222\345\207\211\347\262\211/chaoliangfen.jpg"
rename to "translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/chaoliangfen.jpg"
diff --git "a/translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211.md" "b/translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211.md"
new file mode 100644
index 0000000000..d71948866e
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211.md"
@@ -0,0 +1,55 @@
+# 炒凉粉的做法
+
+![炒凉粉成品](./chaoliangfen.jpg)
+
+炒凉粉是一道流行于山西、陕西地区的一道特色小吃，入口滑嫩，老少皆宜。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 凉粉
+- 玉米油
+- 大蒜
+- 香葱
+- 豆瓣酱
+- 生抽
+- 老抽
+- 食盐
+- 十三香
+- 中粗辣椒面
+- 矿泉水
+
+## 计算
+
+下述材料为一人份，每次制作前需要确定计划做几份。一份正好够一个人吃。
+
+- 凉粉 500g
+- 玉米油 10ml
+- 蒜末 10g
+- 香葱 15g
+- 豆瓣酱 15g
+- 生抽 20ml
+- 老抽 10ml
+- 食盐 5g
+- 十三香 5g
+- 中粗辣椒面 15g
+- 矿泉水 20ml
+
+## 操作
+
+- 凉粉改刀切麻将块大小
+- 开小火，起锅烧油，锅烧微热后，下入蒜末爆香后加入豆瓣酱炒出红油
+- 将凉粉块下入锅中，翻炒 10 秒
+- 加入生抽提味，老抽上色，翻炒均匀后加入辣椒面继续翻炒均匀
+- 加入食盐、十三香继续翻炒 10 秒
+- 加入准备好的矿泉水，再次翻炒 10 秒，待汤汁浓稠后，关火出锅装盘
+- 撒上葱花即可完成
+
+  ![炒凉粉成品](./chaoliangfen.jpg)
+
+## 附加内容
+
+- 选择凉粉时最好选用豌豆淀粉制作成的凉粉，条件不允许的话红薯淀粉或其他也可
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/staple/\347\202\222\345\207\211\347\262\211/\347\202\222\345\207\211\347\262\211\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/staple/\347\202\222\345\271\264\347\263\225.md" "b/translation/ch/dishes/staple/\347\202\222\345\271\264\347\263\225.md"
new file mode 100644
index 0000000000..f825b6ba3c
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\345\271\264\347\263\225.md"
@@ -0,0 +1,45 @@
+
+# 炒年糕的做法
+
+闽南风味的炒年糕是一道非常好吃的主食。它制作过程简单，原料获取方便，适合海外朋友满足口腹之欲。初学者需要 30 分钟完成，难度较小。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 年糕/白粿 （形状不限）
+- 葱
+- 调味料: 酱油，盐
+- （可选）：鸡蛋，青菜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+- 年糕 250 g * 份数
+- 小葱 2 根 * 份数
+- 食用油 50 ml
+- 酱油 15 ml
+- 盐 1-2g * 份数，按口味喜好。
+
+## 操作
+
+- 锅中加水烧开，煮熟年糕，碗中加水确保年糕不会粘连，捞起年糕备用。
+- 小葱切葱花（将葱白和葱叶分开），青菜切小段备用。
+- （可选） 制作炒蛋，见[西红柿炒蛋](https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/%E8%A5%BF%E7%BA%A2%E6%9F%BF%E7%82%92%E9%B8%A1%E8%9B%8B.md)。
+- 热锅，加入 30ml 食用油。
+- 将葱白倒入锅中，直至大部分葱白变成焦黄色且发出香味，倒出葱油备用。
+- 重新热锅，加入 20ml 食用油。
+- 加入所有辅料（鸡蛋，青菜等），翻炒均匀。
+- 将年糕的水倒掉，向锅中加入年糕。
+- 加入酱油和盐，翻炒均匀。
+- 关火，加入葱油，翻炒均匀，乘盘。
+
+## 附加内容
+
+- 辅料的选择可以根据个人选择酌情添加，如加入瘦肉等
+- 在煮年糕的时候注意搅拌，以免粘锅
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/a.jpg" "b/translation/ch/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/a.jpg"
similarity index 100%
rename from "dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/a.jpg"
rename to "translation/ch/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/a.jpg"
diff --git "a/translation/ch/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242.md" "b/translation/ch/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242.md"
new file mode 100644
index 0000000000..da44511069
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242/\347\202\222\346\204\217\345\244\247\345\210\251\351\235\242.md"
@@ -0,0 +1,34 @@
+
+# 炒意大利面的做法
+
+![意大利面](./a.jpg)
+
+这是一道软糯爽口的意大利面的做法，非常简单，用时大概 30 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 意大利面
+- 肥牛片
+- 番茄酱 / 黑胡椒酱（选其一即可）
+- 菜籽油（其他植物油也可）
+
+## 计算
+
+- 意大利面 50 克 / 人
+- 肥牛 5 片 / 人
+- 食用油 5ml / 50 克意面
+
+## 操作
+
+- 加入 250 克水 / 人
+- 待水烧开，下入面条，中火煮 15 - 20 分钟（这个面通常比较硬，捞起来之前最好尝一下，中心如果有一点硬，需要继续煮）
+- 捞出面条，盛入盘中备用
+- 热锅倒入食用油，待油温中热，下入面条翻炒一分钟（如果太干，加入少量水）
+- 放入 10 克番茄酱、肥牛、加入 2g 食盐，继续翻炒一分钟
+- 起锅
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\202\222\346\226\271\344\276\277\351\235\242.md" "b/translation/ch/dishes/staple/\347\202\222\346\226\271\344\276\277\351\235\242.md"
new file mode 100644
index 0000000000..42b4d8c33a
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\346\226\271\344\276\277\351\235\242.md"
@@ -0,0 +1,70 @@
+# 炒方便面的做法
+
+这是在探究了传统煮方便面的改良方向之后，进行的一次最成功的尝试。它能够让方便面的美味程度提升很大程度，简单好做。开始炒吧！
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 方便面
+* 盐
+* 鸡蛋
+* 火腿肠（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 方便面用量为 1.2 包/人 向下取整。
+* 鸡蛋的用量为 1.4 个/人 向下取整。
+* 盐的用量为 鸡蛋的用量 * 2g。
+* 火腿肠的用量为 0.7 个/人 向上取整。
+* 食用油的用量为 10 - 18 ml / 人。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 火腿肠预处理
+
+* 将火腿肠撕开包装，切成宽度 1cm 的小块。
+
+### 面的处理
+
+* 向煮锅中加入 300 ml 水。煮沸。
+* 加入方便面面饼，煮 45 秒。煮的过程中将其挑动，把面条打散。
+* 面条打散后立刻关火。
+* 将面汤和面分离。用凉水冲一下面条。
+
+### 酱料处理
+
+* 准备一个小碗，将方便面的调料包挤进去。
+  * 挤进去所有菜包
+  * 挤进去所有酱包
+  * 挤进去 50% - 80% 的粉包。（全部粉包都挤进去会很咸）
+* 将上一步的面汤取出 80ml，加入小碗，搅匀，得到调料碗。
+
+### 鸡蛋的预处理
+
+* 取出计算好的数量的鸡蛋，打入一个小碗。
+* 每个鸡蛋加入 2g 盐。搅拌均匀。
+* 热锅 20s，加入份数 * 8ml 油。
+* 加入刚刚准备好的一碗鸡蛋。翻炒大约 20s 至鸡蛋形成固态即可。
+* 将煎鸡蛋取出暂存。
+
+### 最终步骤
+
+* 热锅 20s，增加锅内的油到份数 * 10ml。
+* 加入第一步处理的火腿肠。翻炒 10 秒。
+* 加入第二步的面。翻炒 30 秒。
+* 加入第三步的调料碗。翻炒 30 秒。
+* 加入第四步的煎鸡蛋。翻炒 30 秒。
+* 关火盛盘即可。
+
+## 附加内容
+
+在北京，可以考虑在盛盘后加入芝麻酱。如果芝麻酱太浓稠，可以 1:1 兑水稀释。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\202\222\346\262\263\347\262\211.md" "b/translation/ch/dishes/staple/\347\202\222\346\262\263\347\262\211.md"
new file mode 100644
index 0000000000..4703400560
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\346\262\263\347\262\211.md"
@@ -0,0 +1,59 @@
+# 炒河粉的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 炒河粉、猪肉/牛肉
+* 炒料：盐、味精、老抽、生抽、孜然粉（或直接用河粉料）
+* 其他调味料：胡椒粉
+* 黄瓜、面筋块、绿豆芽、鸡蛋、蒜瓣、小葱、淀粉
+* 盆、盘子
+
+> 建议购买方案：在某宝、某买菜等平台上购买袋装鲜河粉，一般是1斤起售，冷藏保质期可达到两周，而且送河粉炒料！
+
+## 计算
+
+* 河粉用量为 250 g/人，如果需要更大食量，可再加 100g/人 向下取整。
+* 黄瓜丝 30g/人、面筋块 30g/人、绿豆芽 30g/人、打碎的鸡蛋 1 个/人。
+* 拍碎的蒜瓣 2 个/人、小葱 1 根/人
+* 河粉料可按 20g/人添加，若自行准备炒料可 10g 盐+2g 味精+3g 孜然粉。
+* 淀粉可准备每 100g 肉+5g 淀粉比例准备。
+* 老抽/生抽，分别为每 250g 河粉 10ml/15ml。
+
+## 操作
+
+### 准备工作
+
+* 小葱切碎（葱白和葱叶分开）、蒜瓣拍碎，丢案板上备用。
+* 打碎鸡蛋，捞一点蛋清到一只碗中，剩下的丢入另一只碗中备用。
+* 将绿豆芽放入锅中，大火煮 60 秒。豆芽捞出，过凉水，放入盘中备用。
+* 黄瓜切丝放入盘中备用，可和豆芽丢一起。
+* 处理面筋，单独丢一个盘中。
+* 肉切细条状，加入淀粉与刚刚碗中的鸡蛋清、胡椒粉，顺时针拌匀。
+* 注：超市购买来的凉皮表面一般会有食用油，可以使用自来水清洗。面筋同样。
+* 注：清洗面筋之后，请用手将面筋中的大量水分挤出（不需过于用力）。
+
+### 热锅炒肉
+
+* 加入食用油，锅热倒出。
+* 倒入处理好的肉，翻炒均匀至变色，倒入碗中备用。
+
+### 炒制河粉
+
+* 趁锅热，加入 20g 食用油（高血压人群可降低用量），倒入葱白、蒜爆炒出香。
+* 加入河粉，淋入老抽提色，翻炒均匀后再加入河粉炒料，继续翻炒。
+* 河粉即将透明时，放入炒制好的肉丝与面筋，并加入生抽提鲜，简单翻炒两次。
+* 加入豆芽与黄瓜丝，翻炒至河粉完全透明。
+* 关火！
+
+### 最终步骤
+
+* 撒入葱叶点缀，把锅端起。
+* 倒入盘中，开始干饭。
+
+## 附加内容
+
+个人口味根据地区、天气、时间均有不同，调料的具体使用量请据个人情况而定，喜欢辣椒的可以自行添加。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\202\222\351\246\215.md" "b/translation/ch/dishes/staple/\347\202\222\351\246\215.md"
new file mode 100644
index 0000000000..4ee11ca107
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\222\351\246\215.md"
@@ -0,0 +1,48 @@
+# 炒馍的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 馒头（隔天略硬更好）
+* 盐
+* 油
+* 孜然粉
+* 五香粉
+* 小葱
+* 鸡蛋（可选）
+
+## 计算
+
+* 馒头 2 个（隔天略硬更好）
+* 盐 3g
+* 油 20ml（花生油或芝麻油更好）
+* 孜然粉 3g
+* 辣椒粉 3g
+* 五香粉 3g
+* 小葱 2 棵
+* 鸡蛋 （可选,2 个）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 将馒头切成小块或小片。
+* 选有鸡蛋的话将鸡蛋打进碗里，打散（可加盐和五香粉各 1g 或不加，等炒的过程中加）。
+* 鸡蛋浇在馒头上，拌匀，鸡蛋不宜过多。
+* 大火热锅，倒入食用油（不锈钢锅怕伤锅的话可以先倒油，烧至油热也可也可）
+* 将馍丁放进去翻炒，翻炒均匀。
+* 将火调小，炒至馍丁呈金黄色。
+* 放入盐，胡椒粉，五香粉。
+* 最后将葱花放入一起翻炒几下。
+* 关火出锅。
+
+## 附加内容
+
+- 炒的过程中要注意控制火候，以防炒糊
+- 火大补救措施将火调小，可沿锅边加油润锅或洒水，注意不要全倒在一个地方，最好分散开
+- 调味料可根据个人喜好放入其他香料（比如南德调味料）
+- 如果喜欢吃脆的，可以将火开到最小，多翻炒一会，关火后趁锅热再放置一会再倒出，更香脆
+- 辅料也可根据个人口味方位蒜末，蒜苗等，可以单独爆香在混合
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\202\270\351\205\261\351\235\242.md" "b/translation/ch/dishes/staple/\347\202\270\351\205\261\351\235\242.md"
new file mode 100644
index 0000000000..2eb29df4b5
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\202\270\351\205\261\351\235\242.md"
@@ -0,0 +1,47 @@
+# 炸酱面的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 肉丁/肉末
+* 面条（挂面或普通面条）
+* 蒜
+* 菜码（根据个人喜好选择，通常 4-10 种，可选择黄瓜、白菜、萝卜等）
+* 豆瓣酱
+* 甜面酱
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+每份：
+
+* 肉丁/肉末 150g
+* 如果 *面条* 选择了*挂面*：150g  
+  如果 *面条* 选择了*普通面条*：250g
+* 葱 15g
+* 菜码 总量 35g
+* 食用油 10g
+* 豆瓣酱 20g
+* 甜面酱 20g
+
+## 操作
+
+1. 菜码切丝备用。
+2. 葱切碎。油锅烧热，下葱和肉，炒至肉完全熟透（无红色）
+3. 下豆瓣酱和甜面酱，继续炒至**微微粘稠**。盛出，得到*炸酱*。
+4. 取大碗，加凉水备用。
+5. 煮面条至断生（无白芯），盛入第 4 步装有凉水的碗中。
+6. 立即控水捞出，盛入干净的碗中。
+7. 取第 3 步炸酱，倒入碗中，拌匀。然后取第 1 步菜码，倒入碗中，拌匀。
+
+## 附加内容
+
+* 肉推荐瘦肉丁，口感更好，推荐现买现用。
+* *面条*推荐使用*普通面条*。
+* 面条口感关键在于劲道。勿选龙须等细面。
+* 如有条件（另一个锅）且熟练后，第 2、3 步和 1、4、5、6 步可分时并行执行。
+* 甜咸口个人有爱好，两种酱的配比需要自己迭代优化。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\203\231\351\245\274/\346\210\220\345\223\201.jpg" "b/translation/ch/dishes/staple/\347\203\231\351\245\274/\346\210\220\345\223\201.jpg"
similarity index 100%
rename from "dishes/staple/\347\203\231\351\245\274/\346\210\220\345\223\201.jpg"
rename to "translation/ch/dishes/staple/\347\203\231\351\245\274/\346\210\220\345\223\201.jpg"
diff --git "a/translation/ch/dishes/staple/\347\203\231\351\245\274/\347\203\231\351\245\274.md" "b/translation/ch/dishes/staple/\347\203\231\351\245\274/\347\203\231\351\245\274.md"
new file mode 100644
index 0000000000..5544a88434
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\203\231\351\245\274/\347\203\231\351\245\274.md"
@@ -0,0 +1,35 @@
+# 烙饼的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+* 油
+* 面粉
+* 电饼铛
+
+## 计算
+
+注意：该主食不提供更少或更多的版本，这里选取了最适合新手的量：
+
+* 面粉 = 400g
+* 热水 = 130ml（80 度）
+* 冷水 = 130ml
+
+## 操作
+
+* 将 400g 面粉倒入盆中，一半用凉水和面，一半用热水和面，搅拌成面絮，用手揉成团。用保鲜膜封起来，醒面 40 分钟
+* 离醒面完成时间还有 10 分钟时，请查看[小技巧](../../condiment/油酥.md)中的油酥做法（热油酥效果更好）
+* 醒好的面不用揉，稍微摁一下，用一横刀一竖刀将其分成四份。
+* 搓圆，擀开，擀成与电饼铛大小差不多的饼，取 1/4 的油酥，将饼表面涂抹均匀
+* 沿饼的半径切开，从外圈将其卷成圆锥形，然后将圆锥尾部捏好，防止油酥外漏。
+* 按压面饼圆锥尖的地方，将其压扁，然后再次擀成与电饼铛大小差不多的面饼（厚度约为 3mm）
+* 将电饼铛预热，涂上凉油（热锅凉油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀（锁住水分），盖上盖子
+* 大火烙一分钟，打开盖子，将饼翻个面再烙一分钟
+* 重复以上动作，完成饼的烙制
+
+![成品](./成品.jpg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.jpg" "b/translation/ch/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.jpg"
similarity index 100%
rename from "dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.jpg"
rename to "translation/ch/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.jpg"
diff --git "a/translation/ch/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.md" "b/translation/ch/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.md"
new file mode 100644
index 0000000000..9b7e3a8a68
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\203\247\351\245\274/\350\212\235\351\272\273\347\203\247\351\245\274.md"
@@ -0,0 +1,33 @@
+# 芝麻烧饼的做法
+
+![示例菜成品](./芝麻烧饼.jpg)
+芝麻烧饼，外酥里软，简单易做。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 面粉
+- 酵母粉
+- 白糖
+- 十三香
+- 食用油
+- 温水( 40℃ )
+
+## 计算
+
+菜谱食材为 7 张饼的量
+
+## 操作
+
+- 面团：300 克面粉，3 克酵母粉，3 克白糖，180 克温水，20 克食用油，醒面 10 分钟
+- 油酥：小碗放 30 克面粉，2 克盐，4 克十三香，20 克食用油，拌匀后，静置
+- 做饼：面擀成长方形，抹上调好的油酥，从一头卷起，切成 7 个面剂子，对折，用虎口收拢即可，先沾水再沾白芝麻，擀成小圆饼
+- 烙饼：将电饼铛预热，倒入凉油（锅底铺满油），将擀好的饼放入电饼铛中，将饼的上方也刷点油，涂抹均匀盖上盖子，选大饼档,听到叮的一声出锅即可
+
+## 附加内容
+
+- 如果没有电饼铛，也可以用平底锅
+- 芝麻如果没有也可不用，一样好吃
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\203\255\345\271\262\351\235\242.md" "b/translation/ch/dishes/staple/\347\203\255\345\271\262\351\235\242.md"
new file mode 100644
index 0000000000..2d6af48915
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\203\255\345\271\262\351\235\242.md"
@@ -0,0 +1,52 @@
+# 热干面的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 热干面特有的碱水面
+* 小葱
+* 酸豆角
+* 肉末
+* 蒜水
+* 肉汤汁
+* 萝卜干
+* 芝麻酱
+* 辣椒油
+* 胡椒粉
+* 酱油
+* 食盐
+* 鸡精
+
+## 计算
+
+每份：
+
+* 热干面特有的碱水面 (250g)
+* 小葱 (10g)
+* 酸豆角 (20g)
+* 肉末 (30g)
+* 蒜水 (30ml)
+* 肉汤汁 (30ml)
+* 萝卜干 (50g)
+* 芝麻酱 (40ml)
+* 辣椒油 (0-10ml)
+* 胡椒粉(0-10g)
+* 酱油(5ml)
+* 食盐(3g)
+* 鸡精(0-3g)
+
+## 操作
+
+* 水煮沸，并加入碱水面，焯烫 25 秒钟捞起
+* 撒上食盐、鸡精和胡椒粉
+* 芝麻酱用 90ml 水稀释，搅匀，然后加入
+* 加入 5ml 酱油，加入 30ml 肉汤汁和蒜水
+* 加入萝卜干，肉末，酸豆角，葱花
+* 拌均匀后开吃
+
+## 附加内容
+
+* 辣椒油看个人口味添加
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\205\256\346\263\241\351\235\242\345\212\240\350\233\213.md" "b/translation/ch/dishes/staple/\347\205\256\346\263\241\351\235\242\345\212\240\350\233\213.md"
new file mode 100644
index 0000000000..7a82d1835f
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\205\256\346\263\241\351\235\242\345\212\240\350\233\213.md"
@@ -0,0 +1,39 @@
+# 煮泡面加蛋的做法
+
+煮泡面加蛋是能满足于各种人群的生存基本需求的重要主食，其材料方便易得，做法简单易上手且制作周期极短。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 泡面
+- 鸡蛋
+- 水
+
+## 计算
+
+- 单人，能支撑一个成年人不饥饿状态约 3 至 4 小时。
+
+每份：
+
+- 泡面 1 包
+- 水 550ml-1000ml，根据锅的情况。以能完整将泡面浸入其中为准。
+- 鸡蛋 1 个
+
+## 操作
+
+- 先将水加热至沸腾（火候不做严格要求，使用热水会更快）
+- 将取出的面饼放入锅中
+- 将泡面里附带的佐料放入锅中
+- 取出筷子轻微拨动泡面，使佐料充分溶解，面饼充分浸泡受热
+- 盖上锅盖等待约 1 分钟至锅内水再次沸腾
+- 去壳鸡蛋，加入锅中
+- 等待约 3 至 4 分钟，即可
+
+## 附加内容
+
+- 本指南中的鸡蛋包括但不仅限于：生鸡蛋，熟鸡蛋，卤蛋等
+- 原材料泡面可在楼下便利店购买
+- 可根据个人需要加入佐料，和其他食材包括但不仅限于：火腿肠，生菜，小肉丝，辣条，鱼干，虾仁，鸡腿
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.md" "b/translation/ch/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.md"
new file mode 100644
index 0000000000..2ce61eeee1
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.md"
@@ -0,0 +1,39 @@
+# 电饭煲三文鱼炊饭的做法
+
+![电饭煲三文鱼炊饭示例菜成品](./电饭煲三文鱼炊饭.webp)
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 有盐牛油
+- 三文鱼
+- 米
+- 粟米（可选）
+- 金菇（可选）
+- 冬菇（可选）
+
+### 工具
+
+- 电饭煲
+
+## 计算
+
+- 米 1 杯 / 人
+- 三文鱼 300g / 人
+- 水
+- 牛油一汤匙 / 人
+
+## 操作
+
+- 三文鱼去鳞，去骨
+- 金菇、冬菇切碎
+- 洗米三次
+- 把三文鱼、米、牛油放入电饭煲
+- 想口感浓厚一点，可以加多一汤匙牛油
+- 根据电饭煲的刻度放水
+- 把电饭煲調較至煲飯模式，等待大約 30 - 45 分鐘
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.webp" "b/translation/ch/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.webp"
similarity index 100%
rename from "dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.webp"
rename to "translation/ch/dishes/staple/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255/\347\224\265\351\245\255\347\205\262\344\270\211\346\226\207\351\261\274\347\202\212\351\245\255.webp"
diff --git "a/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.jpg" "b/translation/ch/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.jpg"
similarity index 100%
rename from "dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.jpg"
rename to "translation/ch/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.jpg"
diff --git "a/translation/ch/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.md" "b/translation/ch/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.md"
new file mode 100644
index 0000000000..a92601f145
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255/\347\251\272\346\260\224\347\202\270\351\224\205\347\205\247\347\203\247\351\270\241\351\245\255.md"
@@ -0,0 +1,42 @@
+
+# 空气炸锅照烧鸡饭的做法
+
+![空气炸锅照烧鸡饭成品](./空气炸锅照烧鸡饭.jpg)
+
+空气炸锅照烧鸡饭是一道简单易做的菜。是一道既便利又便宜的美食，而且在品尝美味的同时，新手也能完全掌握！
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 丽滋饼干(Ritz crackers)
+- 酱油
+- 糖（白沙糖）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 鸡肉 900g
+- 酱油 100-125ml
+- 糖 60-65g
+- 白醋 30-35ml
+- 丽滋饼干（咸味曲奇可替代） 16 个(48g)
+- 鸡蛋 2 个
+
+## 操作
+
+- 将酱油、糖和醋混合在一起,搅匀料汁备用
+- 另一个碗中加入鸡肉、鸡蛋、1/2 料汁和压碎的丽滋饼干。搅拌均匀
+- 空气炸锅用箔纸碗铺底，加入肉饼混合物，将剩余的料汁均匀的倒在上面
+- **350°** 炸**40 分钟**。最好在米饭上食用<!-- 在描述过程时不得加入上文或原材料中未提及的食材。 -->
+- 在外观*呈金黄酥脆*后出锅，切块盛盘
+
+## 附加内容
+
+- 操作时，需要注意温度以免烫伤。
+- 参考资料：[库克美食教程](https://cookpad.com/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\347\261\263\351\245\255/rice_regularPot.jpeg" "b/translation/ch/dishes/staple/\347\261\263\351\245\255/rice_regularPot.jpeg"
similarity index 100%
rename from "dishes/staple/\347\261\263\351\245\255/rice_regularPot.jpeg"
rename to "translation/ch/dishes/staple/\347\261\263\351\245\255/rice_regularPot.jpeg"
diff --git "a/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\205\256\351\224\205\350\222\270\347\261\263\351\245\255.md" "b/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\205\256\351\224\205\350\222\270\347\261\263\351\245\255.md"
new file mode 100644
index 0000000000..3c2947036f
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\205\256\351\224\205\350\222\270\347\261\263\351\245\255.md"
@@ -0,0 +1,33 @@
+
+# 煮锅蒸米饭的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 北方大米
+- 水
+- 厚底煮锅+严丝合缝的锅盖（制作过程中不会有大量蒸汽泄漏）
+
+## 计算
+
+- 米：100ml-200ml/人
+- 水：米的体积的 2 倍
+
+## 操作
+
+- 清洗大米
+- 将米和水加入煮锅
+- 大火煮至水沸腾
+- **搅拌底部防止粘黏**
+- 盖上锅盖，转**小火**加热 10-15 分钟（根据对软糯程度的喜好），中途切勿打开锅盖
+- 关火，静置 5 分钟
+- Enjoy :)
+
+![rice_regularPot](./rice_regularPot.jpeg)
+
+## 附加内容
+
+[腐国人研究煮米饭，好想送他们个电饭煲！](https://www.bilibili.com/video/BV1RW411z7r9)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\224\265\351\245\255\347\205\262\350\222\270\347\261\263\351\245\255.md" "b/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\224\265\351\245\255\347\205\262\350\222\270\347\261\263\351\245\255.md"
new file mode 100644
index 0000000000..b696322dca
--- /dev/null
+++ "b/translation/ch/dishes/staple/\347\261\263\351\245\255/\347\224\265\351\245\255\347\205\262\350\222\270\347\261\263\351\245\255.md"
@@ -0,0 +1,40 @@
+# 电饭煲蒸米饭的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 电饭煲
+* 江南米或北方大米
+* 水
+
+## 计算
+
+* 一般一个人可以食用 100ml-200ml 的米。
+
+指尖量水法 （用于精准确定米水量的方法）
+
+* 江南米，米和水放在电饭煲的容器内，食指触及米时，水量能刚好没过食指的第一个指节又第二个指节 1/4 处（即大约 2.6 厘米）。
+* 北方大米，米和水放在电饭煲的容器内，食指触及米，水量能刚好没过食指的第一个指节（即大约 2 厘米处）。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 清洗米
+* 将米和水一起加入电饭煲中。
+* 连接电饭煲电源，进入加热模式。等待大约 30 分钟。
+* 待电饭煲自动进入保温模式后。
+* 将米在电饭煲中闷 10-15 分钟。
+* 盛出米。
+
+## 附加内容
+
+- 技术总结
+  - 不论什么容器，水的量都是可以使用“指尖量水法”煮出好米饭。
+  - 水的多少是能够严重影响一碗好米饭的口感。
+  - 南方一般食用江南米，北方一般食用北方大米，江南米会比较细长，而北方大米会比较短且圆。
+  - 米饭不同品种的米，不同的水量会极度影响口感。
+- 更多信息请参考使用的电饭煲的说明书。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.jpg" "b/translation/ch/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.jpg"
similarity index 100%
rename from "dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.jpg"
rename to "translation/ch/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.jpg"
diff --git "a/translation/ch/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.md" "b/translation/ch/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.md"
new file mode 100644
index 0000000000..d2753f5334
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211/\350\200\201\345\217\213\347\214\252\350\202\211\347\262\211.md"
@@ -0,0 +1,56 @@
+# 老友猪肉粉的做法
+
+![示例菜成品](老友猪肉粉.jpg)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 米粉
+- 猪肉
+- 酸笋
+- 剁椒
+- 豆豉
+- 大蒜
+- 料酒
+- 生抽
+- 白糖
+- 米醋
+- 盐
+- 油
+- 生粉
+- 胡椒粉
+
+## 计算
+
+每份：
+
+- 米粉（250g 记得 50 度的温水泡半小时）
+- 猪肉(50g)
+- 酸笋(50g)
+- 剁椒（15g 辣椒剁完后, 个人需求适当放。 ）
+- 豆豉(30g)
+- 大蒜(10g)
+- 料酒(10-20ml)
+- 生抽(15ml)
+- 白糖（5g 如果不喜欢糖，可以考虑不放）
+- 米醋(5ml)
+- 盐(5ml)
+- 油(15ml)
+- 生粉(15ml)
+- 胡椒粉(10ml)
+
+## 操作
+
+- 全部猪肉用料酒、盐、生抽、生粉、胡椒粉倒在一个碗里调味,备用
+- 热锅不放油,下全部酸笋把水份炒干，炒干的酸笋中间留点空间
+- 放入 10ml - 15ml 食用油与全部大蒜、 剁椒、 豆豉到炒干的酸笋中间到炒干的酸笋中间,全部推到中间炒出香味
+- 放入全部调味好的猪肉,持续放入 10ml 生抽炒一分钟
+- 放入 5ml 米醋、 10ml 生抽、450ml 清水一起煮开
+- 水煮开后,放入温水泡好的米粉,继续煮 3 分钟就可以盛盘
+
+## 附加内容
+
+- 记得米粉必须是泡过的才好吃,没有泡过的话是很难吃的！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\200\201\345\271\262\345\246\210\346\213\214\351\235\242.md" "b/translation/ch/dishes/staple/\350\200\201\345\271\262\345\246\210\346\213\214\351\235\242.md"
new file mode 100644
index 0000000000..6784079fc1
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\200\201\345\271\262\345\246\210\346\213\214\351\235\242.md"
@@ -0,0 +1,35 @@
+# 老干妈拌面的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 面
+* 老干妈
+* 酱油
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 水 1 升
+* 面量 120 克 * 份数
+* 老干妈 15ml * 份数
+* 酱油 5ml * 份数
+
+## 操作
+
+* 将水倒入锅中并煮沸
+* 将面均匀放入锅中
+* 在煮的过程注意搅拌，避免面粘成一坨
+* 当用筷子挑起一根面且该面能自然地从筷子上滑落时再等 30 秒关火
+* 将面夹入碗中
+* 按照上面的计量放入老干妈和酱油
+* 用筷子将碗里的面、老干妈、酱油拌均匀
+* 吃
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\202\211\350\233\213\347\233\226\351\245\255.md" "b/translation/ch/dishes/staple/\350\202\211\350\233\213\347\233\226\351\245\255.md"
new file mode 100644
index 0000000000..1ee661b0bf
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\202\211\350\233\213\347\233\226\351\245\255.md"
@@ -0,0 +1,53 @@
+# 肉蛋盖饭的做法
+
+肉蛋盖饭适合于单人简易晚餐，烹饪大约需要十五分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 米饭
+- 鸡蛋
+- 肉馅
+- 老抽
+- 生抽
+- 醋
+- 红葱油（可选）
+- 葱
+- 油
+- 糖
+
+## 计算
+
+一份为一人餐，多人餐请等比例增加，但需要考虑锅的容量。
+
+一份：
+
+- 米饭 240g
+- 鸡蛋 4 个
+- 肉馅 300g
+- 老抽 10ml
+- 生抽 25ml
+- 醋 20ml
+- 红葱油可选 10g
+- 葱 10g
+- 油 30ml
+- 糖 15g
+
+## 操作
+
+- 煮好米饭，通常使用买米赠送的量杯，一杯米 240g
+- 锅中放油 30ml
+- 放入肉馅，调中火煎至两面微焦
+- 将鸡蛋打入锅中，不要打散，盖上锅盖
+- 调一个碗汁，碗中放入计算中的对应数量的老抽，生抽，醋，糖，红葱油，搅拌均匀
+- 打开锅盖，将碗汁倒入锅中，等待三分钟
+- 关火，将肉蛋盖到米饭上
+- 安全检查，开始食用盖饭
+
+## 附加内容
+
+- 如果喜欢甜口可以增加 10g 糖
+- 请务必保证做完饭后关掉燃气设备以免发生危险
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/1\350\214\204\347\211\207\350\202\211\347\211\207.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/1\350\214\204\347\211\207\350\202\211\347\211\207.jpg"
similarity index 100%
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rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/1\350\214\204\347\211\207\350\202\211\347\211\207.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/2\347\261\263\347\262\211250g.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/2\347\261\263\347\262\211250g.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/2\347\261\263\347\262\211250g.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/2\347\261\263\347\262\211250g.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/3\347\261\263\347\262\211\351\235\242\347\262\211\351\270\241\350\233\213.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/3\347\261\263\347\262\211\351\235\242\347\262\211\351\270\241\350\233\213.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/3\347\261\263\347\262\211\351\235\242\347\262\211\351\270\241\350\233\213.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/3\347\261\263\347\262\211\351\235\242\347\262\211\351\270\241\350\233\213.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/4\346\267\267\345\220\210.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/4\346\267\267\345\220\210.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/4\346\267\267\345\220\210.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/4\346\267\267\345\220\210.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/5\350\265\267\351\224\205\347\203\247\346\262\271.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/5\350\265\267\351\224\205\347\203\247\346\262\271.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/5\350\265\267\351\224\205\347\203\247\346\262\271.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/5\350\265\267\351\224\205\347\203\247\346\262\271.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/6\345\274\200\345\247\213\347\205\216.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/6\345\274\200\345\247\213\347\205\216.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/6\345\274\200\345\247\213\347\205\216.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/6\345\274\200\345\247\213\347\205\216.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/7\346\222\222\347\233\220\345\207\206\345\244\207\350\265\267\351\224\205.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/7\346\222\222\347\233\220\345\207\206\345\244\207\350\265\267\351\224\205.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/7\346\222\222\347\233\220\345\207\206\345\244\207\350\265\267\351\224\205.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/7\346\222\222\347\233\220\345\207\206\345\244\207\350\265\267\351\224\205.jpg"
diff --git "a/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.jpg" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.jpg"
similarity index 100%
rename from "dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.jpg"
rename to "translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.jpg"
diff --git "a/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.md" "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.md"
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+++ "b/translation/ch/dishes/staple/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274/\350\214\204\345\255\220\350\202\211\347\205\216\351\245\274.md"
@@ -0,0 +1,65 @@
+# 茄子肉煎饼的做法
+
+![茄子肉煎饼成品](./茄子肉煎饼.jpg)
+
+茄子肉煎饼是一道简单易做的饼类主食。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 米粉（指用大米研磨成的粉）
+* 小麦粉
+* 鸡蛋
+* 煮熟的腊肉
+* 茄子（买长条状的，越圆越好）
+* 食用油
+* 食盐
+
+## 计算
+
+制作 1 份，1 份正好够 2 个人吃。
+
+每份：
+
+* 米粉 250g
+* 面粉 50g
+* 鸡蛋 1 个
+* 煮熟的腊肉 100g
+* 茄子 1 根（约 10-15cm 长）
+* 食用油 10-15ml
+* 食盐 1-2g
+
+## 操作
+
+* 将茄子去皮后切成片，将腊肉切成片，备用
+
+![茄片肉片](./1茄片肉片.jpg)
+
+* 依次向盆中加入 250g 米粉（大米研磨成的粉）、50g 面粉和 1 个鸡蛋
+
+![米粉250g](./2米粉250g.jpg)
+
+![米粉面粉鸡蛋](./3米粉面粉鸡蛋.jpg)
+
+* 边用筷子搅拌，边加入清水（**清水用于调节粘稠度**），使米粉、面粉、鸡蛋混合成面糊,当面糊能够附着在茄片、肉片上而不掉落时停止加水，而后将所有茄片和肉片放入面糊中，用面糊充分包裹
+
+![混合](./4混合.jpg)
+
+* 平底锅加入食用油**10-30ml**，开小火
+
+![起锅烧油](./5起锅烧油.jpg)
+
+* 用筷子或勺子把裹了面糊的茄片、肉片放入锅中，先煎至两面金黄，再煎**3-6分钟**（**煎的过程中，食用油会变少，可再添加食用油**）
+
+![开始煎](./6开始煎.jpg)
+
+* 撒盐，翻炒均匀，起锅装盘
+
+![撒盐准备起锅](./7撒盐准备起锅.jpg)
+
+## 附加内容
+
+* 用小火煎
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\221\261\346\262\271\346\213\214\351\235\242.md" "b/translation/ch/dishes/staple/\350\221\261\346\262\271\346\213\214\351\235\242.md"
new file mode 100644
index 0000000000..0c1e13c159
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\221\261\346\262\271\346\213\214\351\235\242.md"
@@ -0,0 +1,61 @@
+# 葱油拌面的做法
+
+葱油拌面是一道经典的上海家常面点。做法简单，以其独特的葱油香味而闻名。富含碳水化合物和脂肪，能够快速补充能量。一般初学者只需要 20 分钟即可完成。是一道非常适合加班后的简单晚餐选择。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 干面条
+- 小葱
+- 生抽
+- 老抽
+- 白糖
+
+## 计算
+
+葱油酱汁可以一次制作多份的量，分次使用。以下提供制作葱油酱汁的基础量，以及每份面条所需的葱油酱汁量。
+
+葱油酱汁基础量 （约够 3-4 份使用）：
+
+- 小葱 100 g
+- 食用油 100 ml
+- 生抽 60 ml
+- 老抽 20 ml
+- 白糖 15 g
+
+每份面条：
+
+- 干面条 80 g （约相当于 150 g 湿面条）
+- 葱油酱汁 15 ml
+
+## 操作
+
+### 制作葱油酱汁
+
+- 将 小葱 洗净，切成长段（约 5-7 cm）。葱白和葱绿可以分开。
+- 锅中加入 100 ml 食用油，中火烧热。先放入葱白段，煸炒至微黄。
+- 加入葱绿段，转小火，继续煸炒。
+- 保持小火，耐心煸炒约 **15-20 分钟**，直至葱段变得焦黄酥脆。
+- 将焦黄的葱段捞出（葱油保留在锅中）。
+- 在锅中的葱油中，加入 60 ml 生抽，20 ml 老抽，15 g 白糖。小火加热并搅拌，约 **1 分钟**，至糖溶解，酱汁混合均匀。立即关火。将制作好的葱油酱汁倒入容器中，放凉后密封保存。
+
+### 煮面条 （按份操作）
+
+- 取 80 g 干面条。
+- 锅中加入 1000 ml 饮用水，大火烧开。
+- 放入 面条，根据面条包装说明，煮至熟透（通常 **3-8 分钟**，以包装说明为准）。
+- 将 煮好的 面条 捞出，沥干水分，放入碗中。
+
+### 混合拌面 （按份操作）
+
+- 在装有 面条 的碗中，加入 15 ml 之前做好的 葱油酱汁。
+- 可以加入之前炸好的葱段（可选）。
+- 用 筷子 快速搅拌均匀，即可食用。
+
+## 附加内容
+
+- 炸葱油时，火一定要小，要有耐心，才能将葱的香味充分炸出。
+- 制作好的葱油酱汁可以冷藏保存一段时间，下次吃面时直接取用。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\222\270\345\215\244\351\235\242.md" "b/translation/ch/dishes/staple/\350\222\270\345\215\244\351\235\242.md"
new file mode 100644
index 0000000000..997a71d59b
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\222\270\345\215\244\351\235\242.md"
@@ -0,0 +1,77 @@
+
+# 蒸卤面的做法
+
+蒸卤面是一道豫南的非常经典的家常菜，荤素搭档，简单易学。一般初学者只需要一个小时即可完成。
+
+NOTE：本次标准为豫南口味，可能和其他地方不太一样，食无标准，兼容并包，好吃即可。
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 猪五花肉
+- 芹菜
+- 鲜面条（要求必须是**最细**的，如果附近菜市场没有，请参考制作[焖面](https://note.youdao.com/)）
+- 葱,姜,蒜
+- 食用油（花生油最佳）
+- 生抽,老抽,料酒,盐,五香粉
+- 蒸锅,需带笼屉
+- 炒锅
+
+下列原料供有一定烹饪基础或者学有余力的同学选配
+
+- 花椒
+- 干红椒
+- 青椒
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+- 芹菜 两根中等大小的芹菜
+- 五花肉 350g
+- 面条 500g
+- 大葱 10cm
+- 大蒜 5 瓣
+- 姜片 20g
+- 青椒 2 个
+- 干红椒 3 个
+- 花椒 20 粒
+- 盐 10g
+- 五香粉 5g
+- 生抽 15ml
+- 老抽 10ml
+
+## 操作
+
+### 备料
+
+- 猪肉去皮，切成 `2 cm * 6 cm * 0.5 cm` 薄片备用
+- 芹菜去叶，去掉根部 2cm，然后从中对半切开，切成 2cm 段备用
+- 大蒜去皮切粒备用，葱切 0.2cm 薄片备用，姜切细丝备用
+
+### 预制
+
+- 炒锅烧热至冒烟后，倒入 3ml 食用油滑锅后倒出底油
+- 重新加入食用油，加入肉片，葱姜蒜，干红椒，炒 1 分钟，注意不停匀速翻炒
+- 加入料酒，生抽，老抽，再翻炒 1 分钟
+- 续入 500ml 热水。盖上锅盖炖煮 3 分钟
+- 将芹菜，青椒倒入锅中，加入盐，五香粉调味，盖上锅盖继续炖煮煮 3 分钟 后关火
+- 蒸锅加入 1000ml 水，烧开上汽后，将面条摊平在笼屉上放入锅中，蒸 15 分钟
+- 面条蒸熟后取出，用筷子和无情铁手扒拉散开在案板上，室温冷却
+
+### 再加工
+
+- 将面条放入菜锅中搅拌，搅拌方式为一手持筷，一手持锅铲将菜翻至面条上面，以面条以全部均匀上色为搅拌完成标准
+- 将搅拌后的面条再次放在整屉上，再次蒸 10 分钟 关火
+
+## 附加内容
+
+- 技术总结
+  - 切割猪肉时，可以让菜市场摊贩帮忙，根据经验，请求时机把握在已切割后未付款之前成功率最高
+  - 首次做饭时可以提前备好料防止手忙脚乱，后续熟练后可以并发执行
+  - 两次蒸面条时，都要尽量的弄散开，可以避免蒸好后团在一起。面条太长时可以拽断，方便后续搅拌与盛取
+  - 取出蒸好的面条时尽量动作轻一些，避免蒸屉翻到面条触水
+  - 佐餐时啤酒更配呦！
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\233\213\345\214\205\351\245\255.md" "b/translation/ch/dishes/staple/\350\233\213\345\214\205\351\245\255.md"
new file mode 100644
index 0000000000..3cfbb9628e
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\233\213\345\214\205\351\245\255.md"
@@ -0,0 +1,56 @@
+# 蛋包饭的做法
+
+蛋包饭是一道日式经典家常菜，由炒饭和嫩滑鸡蛋组成，口感丰富，色香味俱全。富含蛋白质、碳水和维生素，是非常适合早餐或正餐的选择。预估制作时间为 25 分钟。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡蛋（建议使用土鸡蛋，口感更香）
+- 洋葱
+- 胡萝卜
+- 玉米粒
+- 青豆（可选）
+- 火腿肠或鸡胸肉
+- 米饭
+- 番茄酱
+- 食用油（建议使用植物油）
+- 牛奶（可选，让蛋皮更嫩）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份适合 1 人食用。
+
+每份：
+
+- 鸡蛋 2 个
+- 洋葱 30g
+- 胡萝卜 30g
+- 火腿肠或鸡胸肉 50g
+- 玉米粒和青豆总共 30g
+- 米饭 200g
+- 番茄酱 20ml
+- 食用油 15ml
+- 牛奶 10ml（与鸡蛋混合）
+
+## 操作
+
+- 洋葱、胡萝卜、火腿肠或鸡胸肉切成小丁，备用
+- 热锅，锅中倒入 10ml 食用油，等待 10 秒加热
+- 先放入洋葱丁翻炒 1 分钟，出香味后加入胡萝卜、玉米粒、青豆继续翻炒 2 分钟
+- 加入火腿肠或鸡胸肉丁，炒至变色
+- 加入米饭炒散后，加入番茄酱 20ml，翻炒均匀，炒饭完成，盛出备用
+- 鸡蛋打散，加入 10ml 牛奶搅匀
+- 锅中放入 5ml 食用油，倒入蛋液，轻晃锅底让蛋液均匀铺满锅面
+- 用小火加热，待蛋液表面半熟状态时，将炒饭放入蛋液中央
+- 用铲子将蛋皮折叠包住米饭，形成椭圆形状
+- 用锅铲轻轻推至盘中，整理外形，可在表面挤上少量番茄酱装饰
+
+## 附加内容
+
+- 炒饭用隔夜饭不易粘锅，口感更好。
+- 打蛋时加入牛奶可以让蛋皮更加嫩滑。
+- 操作蛋皮时火力需小，避免底部焦糊。
+- 如果不擅长包裹造型，也可以直接将炒饭铺盘后盖上蛋皮。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\233\213\347\202\222\351\245\255.md" "b/translation/ch/dishes/staple/\350\233\213\347\202\222\351\245\255.md"
new file mode 100644
index 0000000000..82f01f34de
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\233\213\347\202\222\351\245\255.md"
@@ -0,0 +1,62 @@
+# 蛋炒饭的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 冷饭
+* 鸡蛋
+* 火腿
+* 黄瓜
+* 胡萝卜
+* 油
+* 盐
+* 胡椒粉
+* 生抽
+* 香葱
+* 灯影牛肉丝/午餐肉/腊肠/卤肉...等熟肉（备选）
+
+准备时，米饭可以参考[米饭的做法](./米饭/电饭煲蒸米饭.md)。
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人食用
+
+总量：
+
+* 冷饭（份数*500ml）
+* 鸡蛋 （份数*1.5 // 1 向下取整）
+* 火腿（份数*2 个）
+* 黄瓜（可选，份数*30g）
+* 胡萝卜（可选，份数*30g）
+* 油（份数*12ml）
+* 盐（份数\*4g - 份数*6g）
+* 胡椒粉（份数*8g）
+* 香葱（份数*1 颗）
+* 生抽（份数*10ml）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+* 米饭提前用铲子铲成小块
+* 火腿肠、胡萝卜、黄瓜等根据需求切片或者块状
+* 如果家里有熟肉 准备好味道更佳
+* 将蛋白，蛋黄分开，分别打入一个大碗里，各自搅匀。注意，不要在这一步加盐。
+* 大火热锅，待锅里冒烟放入食用油，放入蛋白，待主体凝固后盛出备用。
+* 如果油够，则直接放入蛋黄，如果油不够则放入食用油并等其升温到大火热锅
+* 待主体凝固后，将火调至中小火，倒入火腿肠、熟肉，胡萝卜、黄瓜等备料、翻炒 10 秒钟（到爆香）
+* 重新倒入蛋白，翻炒 5s 钟，迅速倒入米饭大火翻炒，为的就是每一粒饭都裹上鸡蛋。
+* 翻炒过程中将米饭的块状捣碎、这一步过程会比较长、待米饭全部捣碎再翻炒均匀即可
+* 调至小火、加盐、胡椒粉、生抽
+* 进一步翻炒均匀，能看到一些米饭在锅里有“跳起来”的时候其实就已经差不多了
+* 最后倒入香葱再翻炒 10s
+* 关火、盛入碗中
+
+## 附加内容
+
+* 技术总结
+  - 使用隔夜的冷饭炒饭最佳，没有冷饭的同学也可以现煮（可以使用冰箱立马给米饭降温），不过要做到“粒粒分明”的口感就需要炒更久。
+  - 炒饭要做到“粒粒分明”其实就是要将饭炒干。为什么要用隔夜的冷饭是因为隔夜已经流失了一定的水分。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\236\272\350\233\263\347\262\211.md" "b/translation/ch/dishes/staple/\350\236\272\350\233\263\347\262\211.md"
new file mode 100644
index 0000000000..f5bcd45302
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\236\272\350\233\263\347\262\211.md"
@@ -0,0 +1,50 @@
+# 螺蛳粉的做法
+
+正宗的螺蛳粉是不臭的！
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+> 出于家常菜考虑，从螺蛳，酸笋等工序开始制作螺蛳粉并不现实，因此本食谱基于袋装螺蛳粉实现。
+
+### 原料
+
+- 袋装螺蛳粉一包，其中应该包含：
+  - 米粉
+  - 螺蛳肉包（可能放在配料包中）
+  - 汤料包
+  - 酸笋包、花生包、豆皮包、木耳包等配料包
+  - 醋包、辣椒油等调味包
+
+### 工具
+
+- 煮锅
+
+- 电磁炉/灶台
+
+- 筷子一双
+
+## 计算
+
+- 根据个人经验，一包袋装螺蛳粉足够一人一餐食（虽然看着很大包）
+- 水 1L
+
+## 操作
+
+- 锅中加水，将水烧开
+- 下米粉，煮 3-5 分钟，期间用筷子搅拌，防止米粉粘在一起
+- 下汤料包，按个人口味添加
+- 下一部分配料包，如木耳，花生，螺蛳（这部分配料需要煮一会才入味）
+- 下调味包，按个人口味添加
+- 搅拌后捞出，放入碗中
+- 下剩下的配料包，如酸笋，豆皮（这部分配料不适合被汤泡太久）
+- 享用美食
+
+## 附加内容
+
+- 如果想要更有嚼劲的粉，可以缩短第二步煮粉的时间
+- 如果想在螺蛳粉中添加炸蛋，请参考炸蛋的教程
+- 配料的选择请依照个人口味
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/food.jpg" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/food.jpg"
similarity index 100%
rename from "dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/food.jpg"
rename to "translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/food.jpg"
diff --git "a/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/fryEgg.jpg" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/fryEgg.jpg"
similarity index 100%
rename from "dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/fryEgg.jpg"
rename to "translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/fryEgg.jpg"
diff --git "a/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/pretreatFood.jpg" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/pretreatFood.jpg"
similarity index 100%
rename from "dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/pretreatFood.jpg"
rename to "translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/pretreatFood.jpg"
diff --git "a/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomato.jpg" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomato.jpg"
similarity index 100%
rename from "dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomato.jpg"
rename to "translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomato.jpg"
diff --git "a/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomatoNoodle.jpg" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomatoNoodle.jpg"
similarity index 100%
rename from "dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomatoNoodle.jpg"
rename to "translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/tomatoNoodle.jpg"
diff --git "a/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242.md" "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242.md"
new file mode 100644
index 0000000000..567cb70011
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242/\350\245\277\347\272\242\346\237\277\351\270\241\350\233\213\346\214\202\351\235\242.md"
@@ -0,0 +1,90 @@
+# 西红柿鸡蛋挂面的做法
+
+挂面太多怎么办？只煮个白水面味道难以下咽怎么办？简单的食材煮个美味的面条怎么操作？
+西红柿鸡蛋挂面只需简单的食材，快速的操作，不多的厨具，解决**不想麻烦**、**挂面太多**、**食材简单**的所有烦恼
+此处更要鸣谢 my mother 的在线指导:v:
+简单好做，开始吧！
+制作时间：20 分钟
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 挂面或者鲜面条也行
+- 西红柿一个
+- 盐
+- 鸡蛋
+- 葱
+- 酱油、蚝油或者鸡精
+- 白砂糖（中和西红柿的酸味，西红柿如果不酸就不用加）
+- 青椒（非线椒）
+- 香油
+
+![食材](./food.jpg)
+
+## 计算
+
+每次制作前需要确定计划做几份。如下分量正好够 1 个人食用
+
+总量：
+
+- 挂面 1 把（根据食量来）50-100g
+- 西红柿 1 个大概 200g 吧。
+- 鸡蛋 1~2 个
+- 盐 5g
+- 蚝油 5g 或鸡精 3g
+- 白砂糖 2g
+- 酱油 5-8g
+- 食用油的用量为 20g
+- 香油 5g
+
+## 操作
+
+### 食材的预处理
+
+食材预处理很重要，无论做什么菜提前进行处理，在菜肴制作过程中才不会慌乱，并且制作是个很舒心的过程，这……可能就是为什么后厨需要一个单独的打荷岗位吧
+
+- 小葱洗净并切成葱花
+- 西红柿切块儿，如果不太会切建议先百度一下~
+- 青椒切成菱形块
+- 生鸡蛋打入一个小碗并打散，如果鸡蛋有点腥味可以加 2g 白醋去腥
+
+![食材预处理](./pretreatFood.jpg)
+
+### 鸡蛋的预处理
+
+- 起锅烧热，倒入 15~20g 食用油，鸡蛋炒嫩滑就得多一点油，同时为后面煸炒西红柿留一些底油
+- 待油温到七成热时（手掌隔大概 10cm，能感觉到热），倒入蛋液快速划散
+- 鸡蛋滑到凝固后，一点不会有蛋液了后倒入小碗备用，此处留一些底油
+
+![炒熟的鸡蛋](./fryEgg.jpg)
+> 鸡蛋没有拍照用网图来代替吧
+
+### 制作西红柿鸡蛋臊子
+
+- 锅中留底油后先加入葱白、蒜末炒香
+- 加入西红柿块、青椒，待西红柿炒出一点汁水
+- 此时速速加入 5g 酱油和 2g 白砂糖
+- 翻炒十几秒后加入一碗清水（刚刚好即将没过西红柿即可）
+- 煮沸后加入炒好的鸡蛋，加入蚝油 5g 或者 2g 鸡精用于提鲜
+- 中小火收汁，期间要搅拌防止粘锅，收汁到下图后加一点葱花（剩下的葱绿部分）和香油（不加也可以），臊子制作完成
+
+![西红柿鸡蛋臊子](./tomato.jpg)
+
+### 最后煮面条
+
+- 可以不用洗锅，直接加清水 500ml
+- 煮沸加入挂面，挂面煮软后加入 100ml 清水
+- 再次煮沸后，若面条飘起来了，再加入 100ml 清水
+- 煮沸后看面条两侧是否呈透明状，透明状则熟了
+- 捞面到臊子碗中，拌面即可啦~
+
+![西红柿鸡蛋面](./tomatoNoodle.jpg)
+
+## 附加内容
+
+- 鸡蛋蛋液中可以加入 2g 黑胡椒味道更好
+- 熬臊子过程中加入 2g 白胡椒粉提升香辛口味
+- 煮面条如果一次性煮熟也可以，多次加水是为了让面条口感劲道，面条不粘黏，技巧在于煮沸就加冷水，循环往复两三次即可
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\350\261\206\350\247\222\347\204\226\351\235\242/\350\261\206\350\247\222\347\204\226\351\235\242.md" "b/translation/ch/dishes/staple/\350\261\206\350\247\222\347\204\226\351\235\242/\350\261\206\350\247\222\347\204\226\351\235\242.md"
new file mode 100644
index 0000000000..69cd99db1a
--- /dev/null
+++ "b/translation/ch/dishes/staple/\350\261\206\350\247\222\347\204\226\351\235\242/\350\261\206\350\247\222\347\204\226\351\235\242.md"
@@ -0,0 +1,90 @@
+# 豆角焖面的做法
+
+豆角焖面是一道懒人美食，操作简单，方便美味。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 鲜面条（韭叶 or 二细<解释见最下方 关于面条粗细区别一栏）
+* 肉（最好为五花肉）
+* 盐
+* 豆角
+* 鸡精
+* 耗油
+* 味精
+* 十三香
+* 生抽
+* 老抽
+* 葱
+* 蒜头
+* 姜
+* 热水
+* 菜刀
+
+## 计算
+
+下面的量是仅仅 1 够一个人一餐的主食的量！请针对实际调整用料的量！
+
+* 鲜面条 300g。
+* 肉 100g。
+* 豆角 150g。
+* 盐的用量为：2g。
+* 食用油的用量为 10 - 18 ml。
+* 鸡精的用量为：2g。
+* 生抽的用量为：10ml。
+* 耗油的用量为：5g。
+* 十三香的用量为：1g。
+* 老抽的用量为：5ml。
+* 味精的用量为：1g。
+* 热水的用量为：150ml。
+* 葱 10g。
+* 姜 5g。
+* 蒜 10g。
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+### 准备动作
+
+* 将豆角切成 5cm - 6cm 的小段。
+* 将葱切成 1cm - 2cm 小段。
+* 将姜切成 1mm x 1mm x 3cm 的长条
+* 将蒜放在砧板上拍碎，切成 1mm 的粒度。
+* 将五花肉切成 2mm 厚度的肉片。
+
+* 首先将锅烧热，烧去锅内全部水汽，手放过内距离锅底 10cm 处，感觉明显有些许烤手。
+* 加入上述定量的食用油，手持锅柄，离灶 5cm 处，摇晃锅，使食用油充分挂满锅的三分之二（自下而上）。
+
+> ps：不粘锅请忽略上述操作，静待3-5秒油热即可。
+
+* 放入全部的姜和全部的葱段，翻炒爆香 5 秒（注意！此时有油飞溅的危险，建议带上手套或做好防护措施）。
+* 放入全部的肉片，放入以后不着急饭锅，静置 5 秒后，再翻炒，使所有的肉都裹满食用油。
+* 不断翻炒肉片，待到全部肉片都已经变色，沿锅边均匀淋如准备好的生抽，翻炒均匀。
+* 依次加入准备好的盐、老抽、耗油、十三香、鸡精以及全部准备好的豆角，翻炒 2 分钟。
+* 加入准备好的热水。
+* 水开使用勺子舀出锅内 2 分之一菜汤（注意！不要将菜舀出）。
+* 将所有面条平铺在菜的上方。
+* 盖上锅盖，中火焖 5 分钟。
+* 打开锅盖，将舀出的菜汤使用勺子，以每次一勺的量，均匀撒在面条上。
+* 盖上锅盖，中火焖 3 分钟。
+* 打开锅盖，将所有的蒜、味精均匀撒入。
+
+> ps：此时锅内可能还有水，如果想吃湿一点的请关火，否则不用关火。
+
+* 使用筷子不断翻炒，将菜与肉均匀搅拌。
+* 关火
+
+## 附加内容
+
+### 面条的粗细区别
+
+* 毛细（顾名思义，就像头发，其实就有点像细粉丝那样细）
+* 细（这个比毛细粗点，跟香头一样）
+* 二细（有点像一般的炒面条那样粗）
+* 三细（比二细稍微粗点，吃起来像吃粗粉条，不过面如果拉的比较劲道的话，这个嚼起来感觉很有味）
+* 韭叶（这鸡就像韭菜叶子一样宽）
+* 大宽（就像吃麻辣烫的那个宽粉一样）
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/1.jpeg" "b/translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/1.jpeg"
similarity index 100%
rename from "dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/1.jpeg"
rename to "translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/1.jpeg"
diff --git "a/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/2.jpeg" "b/translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/2.jpeg"
similarity index 100%
rename from "dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/2.jpeg"
rename to "translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/2.jpeg"
diff --git "a/translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242.md" "b/translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242.md"
new file mode 100644
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+++ "b/translation/ch/dishes/staple/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242/\351\205\261\346\213\214\350\215\236\351\272\246\351\235\242.md"
@@ -0,0 +1,39 @@
+# 酱拌荞麦面的做法
+
+酱拌荞麦面营养健康、酸甜可口
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 荞麦面
+* 黄瓜
+* 红萝卜
+* 老干妈
+
+## 计算
+
+每份：
+
+* 荞麦面 100 g
+* 黄瓜 0.5 根
+* 红萝卜 0.5 根
+* 老干妈 20 ml
+
+## 操作
+
+* 荞麦面下冷水煮熟，8-10 分钟 后捞出沥干备用
+* 黄瓜、萝卜 切成小条
+* 将荞麦面、黄瓜、萝卜放入盘子，放上老干妈，搅拌
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+* 荞麦面沥干后可以放冰箱冰镇后口感更佳
+* 配料可以根据个人喜好选择其他，例如虾仁、肉沫等
+* 酱料可以根据个人喜欢选择其他，例如花生酱、芝麻酱等
+* 荞麦面跟其他面条热量几乎一致，所以不适合作为减脂的主食
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\351\205\270\350\276\243\350\225\250\346\240\271\347\262\211.md" "b/translation/ch/dishes/staple/\351\205\270\350\276\243\350\225\250\346\240\271\347\262\211.md"
new file mode 100644
index 0000000000..6f0ec31867
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\205\270\350\276\243\350\225\250\346\240\271\347\262\211.md"
@@ -0,0 +1,60 @@
+# 酸辣蕨根粉的做法
+
+酸辣蕨根粉是一道适合初学者的简单易做的凉菜，可做主食，以酸辣口为主，预计 10 分钟可做完。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 蕨根粉
+* 油泼辣子
+* 酱油
+* 香醋
+* 小米辣（可选）
+* 蒜（可选）
+* 葱（可选）
+* 盐
+* 糖
+* 一口有点深度的锅
+
+## 计算
+
+每份：
+
+* 酱油 : 醋 : 油泼辣子 = 3 : 2 : 2 （酱料具体量根据蕨根粉多少决定，这个比例仅为保证口味的方向不出错）
+* 如果觉得酱料较为清淡，可以加入 2 至 5 克盐
+* 如果想要酱料鲜一些，可以加入 2 克糖
+
+## 操作
+
+### 蕨根粉的煮制
+
+* 锅中加入约为深度 3/5 的水，烧开
+* 水沸腾后加入蕨根粉，中小火煮 8 分钟
+* 出锅
+
+### 酱料的调制
+
+* 根据配比，加入酱油、醋、油泼辣子
+* 用筷子蘸取，尝一口
+* 如果觉得此时酱油味稍浓，加入准备好的盐
+* 如果觉得此时不够鲜，加入准备好的糖
+* 充分搅拌至大部分颗粒状调料溶解
+
+### 装盘与完成步骤
+
+* 取一个碗
+* 加入上一步调制的酱料
+* 将蕨根粉过冷水后放入酱料中
+* 充分搅拌
+* 将准备的葱、蒜、小米辣切碎后撒在粉上
+* 完成啦(｡･∀･)ﾉﾞ
+
+## 附加内容
+
+* 葱姜蒜为附加调料，加入可以增添风味，不加也并无大碍
+* 糖和盐根据个人口味，需要加入的具体量不同，请酌情加入
+* 建议使用碗作为最终装盘餐具，因为使用盘子会使吃粉变得困难一些
+* 整体口味偏辣，如果不能吃辣请减少油泼辣子的量并且不加入小米辣
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\351\206\252\347\263\237\345\260\217\346\261\244\345\234\206.md" "b/translation/ch/dishes/staple/\351\206\252\347\263\237\345\260\217\346\261\244\345\234\206.md"
new file mode 100644
index 0000000000..7527a9044c
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\206\252\347\263\237\345\260\217\346\261\244\345\234\206.md"
@@ -0,0 +1,38 @@
+# 醪糟小汤圆的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 小汤圆
+* 醪糟
+* 白糖
+* 枸杞（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人食用
+
+总量：
+
+* 水 300 毫升 * 份数
+* 小汤圆 250 克 * 份数
+* 醪糟 50 克 * 份数
+* 枸杞 5 颗 * 份数
+* 白糖
+
+## 操作
+
+* 将水倒入锅中并煮沸
+* 放入小汤圆煮 8 分钟
+* 放入醪糟和枸杞再煮 2 分钟
+* 盛入碗中根据个人口味加入白糖并搅拌均匀
+* 吃
+
+## 附加内容
+
+* 白糖的用量根据个人口味更改
+* 若喜欢更浓的口感可以减少 100 毫升内的水
+* 若喜欢软点的枸杞口感，可以将枸杞和小汤圆同时煮
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/chemian.png" "b/translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/chemian.png"
similarity index 100%
rename from "dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/chemian.png"
rename to "translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/chemian.png"
diff --git "a/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\346\210\220\345\223\201.png" "b/translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\346\210\220\345\223\201.png"
similarity index 100%
rename from "dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\346\210\220\345\223\201.png"
rename to "translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\346\210\220\345\223\201.png"
diff --git "a/translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242.md" "b/translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242.md"
new file mode 100644
index 0000000000..f3378500a1
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242/\351\231\225\350\245\277\346\262\271\346\263\274\351\235\242.md"
@@ -0,0 +1,71 @@
+
+# 陕西油泼面的做法
+
+陕西油泼面是中国西北地区极具代表性的传统面食，以面条筋道、香辣开胃著称。其制作过程简单快捷，核心在于最后热油泼洒在调料上产生的独特香气。
+
+NOTE：本次标准为陕西关中地区传统口味，可根据个人喜好调整辣度和配菜。
+
+预估烹饪难度：★★☆☆
+
+## 原料和工具
+
+- 鲜面条（扯面尤佳）![扯面](./chemian.png)
+- 盐
+- 葱
+- 蒜
+- 干辣椒面（或秦椒面）
+- 食用油
+- 生抽
+- 香醋
+- 青菜（油菜或菠菜均可）
+- 锅
+
+## 计算
+
+男生一般 4 根,女生 3 根即可,量大者可适当增加
+
+- 盐 2g
+- 葱 1 根
+- 大蒜 3 瓣
+- 干辣椒面 15g
+- 食用油 50ml
+- 生抽 10ml
+- 香醋 5ml
+- 青菜 50g
+- 豆芽 50g（选配）
+
+## 操作
+
+### 备料
+
+- 扯面的话, 用擀面杖（没有擀面杖,用手也行）上下两边轻压, 两手拽住左右两端,轻轻拉开
+- 葱切成葱花，蒜切成蒜末备用
+- 青菜洗净，豆芽洗净备用（如使用）
+
+### 煮面与调味
+
+- 锅中加入足量清水，大火烧开后加入 1g 盐
+- 放入面条，用筷子轻轻搅动防止粘连，煮至面条浮起后再煮 1-2 分钟
+- 在煮面的最后 1 分钟，放入青菜和豆芽焯水
+- 将煮好的面条和青菜、豆芽捞出，沥干水分后放入碗中
+- 在面条上依次加入生抽、香醋、葱花、蒜末和干辣椒面, 也可放点芝麻
+
+### 泼油
+
+- 炒锅中倒入食用油，同时放入花椒、八角、桂皮、香叶（如使用），小火炸出香味后捞出香料
+- 待油温升至七成热（微微冒烟）时，迅速均匀地泼在碗中的干辣椒面上，听到“滋啦”声即可
+- 用筷子将所有调料和面条充分拌匀即可食用
+
+## 附加内容
+
+- 技术总结
+  - 辣椒面的选择很关键，建议使用陕西秦椒面，香而不辣; 陕西八大怪之一: 油泼辣子一道菜😂
+  - 泼油的油温是成败关键，油温过低辣椒不香，油温过高容易糊
+  - 喜欢吃肉的可以加入肉末做成肉臊子油泼面
+  - 传统陕西油泼面讲究“一青二白三红四绿”，即面条、蒜末、辣椒、葱花的颜色搭配
+
+### 成品
+
+![陕西油泼面](./成品.png)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.md" "b/translation/ch/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.md"
new file mode 100644
index 0000000000..6b6f132da1
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.md"
@@ -0,0 +1,55 @@
+# 韩式拌饭的做法
+
+![韩式拌饭](./韩式拌饭.png)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 米饭
+- 鸡蛋
+- 火锅牛肉卷
+- 豆芽
+- 蘑菇
+- 胡萝卜
+- 西葫芦
+- 韩式辣酱
+- 雪碧
+- 芝麻
+- 芝麻油
+
+## 计算
+
+每份：
+
+- 米饭 1 碗 (400g)
+- 鸡蛋 1 颗
+- 火锅牛肉卷 6 卷 60g
+- 豆芽 1 把 80g
+- 蘑菇 50g
+- 胡萝卜 1/4 根
+- 西葫芦 50g
+- 韩式辣酱 25ml
+- 雪碧  2 瓶盖, 20ml
+- 芝麻 10g
+- 芝麻油 20ml
+- 生抽 15ml
+
+## 操作
+
+- 蔬菜清洗 切丝 放锅中翻炒 食材变软 便可称出
+- 煮水 等沸腾时 焯牛肉卷 只需煮熟 大概三分钟即可捞出
+- 煎[溏心蛋](../../breakfast/溏心蛋.md)
+- 将[米饭](../../staple/米饭/电饭煲蒸米饭.md)放在一个碗里 然后倒扣在大碗
+- 将准备好的蔬菜和肉卷依次绕圈放在米饭上面 将煎蛋放中间
+- 备酱汁
+  - 10ml 韩式辣酱（甜辣口）+ 5ml 生抽 + 两瓶盖雪碧（减肥的话 可以放无糖雪碧）+ 10g 芝麻 + 5ml 芝麻油
+  - 搅拌上述酱汁，可以再加生抽和盐
+- 将备好的酱汁倒在摆好盘的碗中
+
+## 附加内容
+
+- 这是道非常简单的菜 过程会比较繁琐 但当将菜肉米饭酱汁搅拌起来吃会很满足
+- 如果对外观有一定要求 可以用砂锅代替普通碗
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.png" "b/translation/ch/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.png"
similarity index 100%
rename from "dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.png"
rename to "translation/ch/dishes/staple/\351\237\251\345\274\217\346\213\214\351\245\255/\351\237\251\345\274\217\346\213\214\351\245\255.png"
diff --git "a/translation/ch/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md" "b/translation/ch/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md"
new file mode 100644
index 0000000000..6934c652ff
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\237\255\350\217\234\347\233\222\345\255\220.md"
@@ -0,0 +1,42 @@
+# 韭菜盒子的做法
+
+韭菜盒子是一道美味的传统小吃，外皮酥脆，内馅鲜香，富含维生素和蛋白质。制作简单，适合午餐，预计制作时长约 2.5 小时。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 韭菜
+- 虾仁
+- 鸡蛋
+- 香油
+- 盐
+- 面粉
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 韭菜 500g
+- 虾仁 100g
+- 鸡蛋 3 枚
+- 香油 10ml
+- 盐 5g
+- 面粉 250g
+
+## 操作
+
+- 将面粉放入大碗中，加入水，搅拌成光滑的面团，静置 30 分钟。
+- 韭菜洗净切碎，加入打散的鸡蛋、5g 盐，搅拌均匀。
+- 将面团分成小剂子，擀成薄圆饼，包入韭菜、虾仁、鸡蛋液。
+- 热锅，加入食用油，放入包好的韭菜盒子，煎至两面金黄，约 3-4 分钟。
+- 盛盘，稍凉后即可享用。
+
+## 附加内容
+
+- 制作时可根据个人口味添加豆腐干等配料。
+- 注意煎制时火候，避免外焦内生。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\347\261\263\351\245\255.jpg" "b/translation/ch/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\347\261\263\351\245\255.jpg"
similarity index 100%
rename from "dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\347\261\263\351\245\255.jpg"
rename to "translation/ch/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\347\261\263\351\245\255.jpg"
diff --git "a/translation/ch/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255.md" "b/translation/ch/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255.md"
new file mode 100644
index 0000000000..d6a2f35d1e
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255/\351\262\243\351\261\274\346\265\267\350\213\224\347\216\211\347\261\263\351\245\255.md"
@@ -0,0 +1,32 @@
+# 鲣鱼海苔玉米饭的做法
+
+![示例菜成品](./米饭.jpg)
+
+空气炸锅羊排超级懒人版，味道尚可，主要看羊排的品质。
+
+- 烹饪总时长：40 分钟（准备 3 分钟+煮饭 40 分钟+拌饭 2 分钟）
+- 实际操作时间：5 分钟
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 必备：东北米（金龙鱼 30 元 5kg 的就行，推荐使用米家 IH 电饭煲煮，教程用的是米家小饭煲，**不推荐使用高压锅煮饭**）
+- 必备：鲣鱼海苔碎（JD 和淘宝都有，可以搜索：日式拌饭料）
+- 必备：玉米粒（淘宝搜索：玉米粒 即食）
+
+## 计算
+
+- 鲣鱼海苔碎 20g
+- 玉米粒 80g/袋
+
+## 操作
+
+- 盛好米饭，放入玉米粒拌好
+- 放入鲣鱼海苔碎
+
+## 附加内容
+
+- 使用米家小饭煲煮东北米的话，水没过米 3 毫米就行，太多水煮出来不是一粒一粒的饭
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\351\272\273\346\262\271\346\213\214\351\235\242.md" "b/translation/ch/dishes/staple/\351\272\273\346\262\271\346\213\214\351\235\242.md"
new file mode 100644
index 0000000000..d6fb28a04a
--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\272\273\346\262\271\346\213\214\351\235\242.md"
@@ -0,0 +1,43 @@
+
+# 麻油拌面的做法
+
+省吃俭用懒人的菜：麻油拌面：想必大家都会有节约开销的时刻吧，附上个人耐吃又省钱的食谱。不需要太多的步骤简单的煮，捞，吃。
+
+- 单身的朋友懒惰出门，又不想花钱，简简单单就一餐。
+- 非单身的朋友想存钱，让女友花钱，简简单单就一餐。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 风干快熟面/任何牌子的快熟面（不需要调味料）
+* 麻油
+* 胡椒粉
+* 老抽
+* 盐
+
+## 计算
+
+每份：
+
+* 水 1 升
+* 快熟面 1 块
+* 麻油 15ml
+* 老抽 10 克
+* 盐 30 克（可选，这 30g 盐不会被全部食用）
+* 胡椒粉 10 克
+* 生抽 5 克（可选）
+
+## 操作
+
+* 将水倒入锅中并煮沸 （喜欢吃 q 弹面的同学，可在水里加入 30 克盐，用盐水煮出来的面会比较 q 弹）
+* 将快熟面放入锅中 3 分钟（也可参考当下品牌快熟面的烹饪时间）
+* 当面开始散了可以开始搅拌，让面受热均匀
+* 将水滤干把面倒入碗中
+* 按照上面的计量放入麻油，老抽，胡椒粉，生抽（可选）
+* 筷子搅拌均匀
+* 一道简单即省钱的懒人麻油拌面就完成啦
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/staple/\351\272\273\350\276\243\345\207\217\350\204\202\350\215\236\351\272\246\351\235\242.md" "b/translation/ch/dishes/staple/\351\272\273\350\276\243\345\207\217\350\204\202\350\215\236\351\272\246\351\235\242.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/staple/\351\272\273\350\276\243\345\207\217\350\204\202\350\215\236\351\272\246\351\235\242.md"
@@ -0,0 +1,52 @@
+# 麻辣减脂荞麦面的做法
+
+麻辣减脂荞麦面做法非常简单，不需要任何厨艺基础。
+一份 298 千卡，美味+便宜+减脂，只需要 20 分钟就可以完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 调味料：火锅底料、花生酱、全脂牛奶、生抽、辣椒油、醋、花椒油
+* 原料：半干荞麦面、娃娃菜、生菜
+* 洗菜盆、直径 18cm 的小锅
+
+> 建议购买方案：
+> 荞麦面：pdd买食尚烩荞麦面，一包400g，价格4.9元，可以做4份
+> 火锅底料：某宝小龙坎传统清油火锅底料味道最佳，29.8元一包，可以做20份
+> 花生酱：pdd莺歌花生酱 24.8元两瓶，可以做68份
+> 花椒油：pdd五丰黎红花椒油400ml,32元两瓶，可以做80份
+> 其他：随便，不会影响到口味
+
+## 计算
+
+每份：
+
+- 半干荞麦面 100g
+- 娃娃菜 8 片（共 150g）
+- 生菜 6 片（共 80g）
+- 火锅底料 25g
+- 花生酱 15g
+- 全脂牛奶 150ml
+- 生抽 6ml
+- 辣椒油 10ml
+- 醋 20ml
+- 花椒油 10ml
+- 水 500ml
+
+## 操作
+
+- 娃娃菜、生菜洗好，备用
+- 锅内倒入 500ml 水，开大火，将荞麦面和娃娃菜放进去，等待水沸腾
+- 水沸腾后，转小火，加入火锅底料、花生酱、牛奶、生抽、辣椒油，水开后煮 5 分钟
+- 加入生菜，再煮 2 分钟
+- 加入醋、花椒油，关火，直接端着小锅开吃。
+
+## 附加内容
+
+* 一定要选半干荞麦面，口感最好
+* 可以随意添加其他东西，比如火锅丸、蛋饺等
+* 火锅底料、花生酱、牛奶一定要加，口味三大巨头
+* 如果不能吃酸，可以不加醋
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/template/\347\244\272\344\276\213\350\217\234/\347\244\272\344\276\213\350\217\234.jpg" "b/translation/ch/dishes/template/\347\244\272\344\276\213\350\217\234/\347\244\272\344\276\213\350\217\234.jpg"
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rename from "dishes/template/\347\244\272\344\276\213\350\217\234/\347\244\272\344\276\213\350\217\234.jpg"
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diff --git "a/translation/ch/dishes/template/\347\244\272\344\276\213\350\217\234/\347\244\272\344\276\213\350\217\234.md" "b/translation/ch/dishes/template/\347\244\272\344\276\213\350\217\234/\347\244\272\344\276\213\350\217\234.md"
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@@ -0,0 +1,84 @@
+<!-- 这是 HowToCook 菜谱仓库中的示例菜谱模板文件。 -->
+<!-- 注意：在编写时，中文与英文或数字之间必须有且仅有一个空格。 -->
+<!-- 注意：在编写时，标题与正文之间必须有且仅有一个空行。 -->
+
+# 示例菜的做法
+
+<!-- 标题必须是 `菜名` + `的做法`。和文件名一致。 -->
+
+<!-- 如果有图片更好。 -->
+
+![示例菜成品](./示例菜.jpg)
+
+<!-- 在这里简单介绍菜的特点、营养价值、难度、预计制作时长。 -->
+示例菜是一道简单易做的菜。富含 DHA 和蛋白质。一般初学者只需要 3 小时即可完成。还有美容效果哦~
+
+<!--
+1星：没有特别困难的步骤。只需要将原材料简单混合烹饪即可。大约5分钟即可完成。即使没有做饭经验的人，也可以按照步骤做出像模像样的效果。
+2星：包含的步骤非常简单。不太需要烹饪经验，只需要按照步骤进行操作即可。大约10分钟即可完成。即使没有做饭经验的人，也可以按照步骤做出像模像样的效果，但是想要做出完美的效果就需要一定的练习。
+3星：包含的步骤不算太复杂。需要一定烹饪经验，能够熟练掌握火候、时间、材料组合的技巧。大约15分钟即可完成。对于有经验的厨师，并不会太难，但是想要做出完美的效果也需要一定的经验加上练习。
+4星：包含了很多复杂的步骤。需要精妙的掌握火候、时间、材料组合的技巧。40分钟以内即可完成。即使是有经验的厨师，也需要花费很多时间来准备这道菜，但是做熟练之后，就可以做出非常美味的效果。
+5星：包含了很多复杂的步骤。需要精妙的掌握火候、时间、材料组合的技巧。可能需要40分钟以上才能完成。即使是有经验的厨师，也需要花费很多时间来准备这道菜，并且非常容易出现失误。
+-->
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+<!-- 在这里列出必需原料。以方便大家快速判断自己手边的材料是否足够。-->
+
+<!-- 注意：某些原料已经在厨房采购部分提及。这里不要重复提及： -->
+<!-- 燃气灶, 饮用水, 锅, 食用油, 碗与盘子, 筷子, 炒勺, 洗涤剂, 抹布, 钢丝球, 菜刀 -->
+
+<!-- 可以推荐购买哪个品牌的来方便决策。 -->
+
+- 咖喱块（推荐品牌好侍）
+- 土豆
+- 藤椒油（可选）
+
+## 计算
+
+<!-- 这一章节里介绍一些计算公式，求得原料的量、重要的时间参数、混合比例，以便在后续操作中引用。 -->
+
+<!-- 这里有两种情况： -->
+<!-- 1. 可能会大批量做菜。例如：食堂给全校学生做西红柿鸡蛋、米饭、米粥。这种情况需要给出计算公式。 -->
+<!-- 2. 固定菜量的产品菜。每份的容量一致而永远不会发生变化。这种情况需要给出一份的量。 -->
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+<!-- 对于大小不一的食材，必须给出质量参考 -->
+<!-- 对于可以自行斟酌加量的食材，必须给出建议添加的范围 -->
+<!-- 请不要使用有大有小的容器作为单位！这会令人困惑，难以后续精准化。请使用毫升！ -->
+
+- 咖喱块 115g
+- 土豆 2 个（每个土豆大约重 120g，共约 240g）
+- 食用油 10-15ml
+
+## 操作
+
+<!-- 在这里详细描述做菜的全部流程。 -->
+<!-- 不允许使用不精准描述的词汇，例如：`适 量`、`少 量`、`中 量`、`适 当`。 -->
+<!-- 在这里，如果操作的食材不是“全部食材”而是“部分食材”，也必须指明。否则默认指定的是全部原料。例如这里‘土豆’表示‘全部准备好的土豆’。 -->
+
+- 土豆去皮、切成不超过 4cm 的大块，备用
+- 咖喱块切碎，增加接触面积加速溶解，备用
+- 热锅，锅内放入 10ml - 15ml 食用油。等待 10 秒让油温升高
+- 放入土豆，保持翻炒至土豆*变软*（可以用筷子确认）<!-- 在描述过程时不得加入上文或原材料中未提及的食材。 -->
+- 加水没过所有食材，沸腾后，将火调小然后**等待 15 - 20 分钟** <!-- 对于可以自行斟酌加量的食材，必须给出建议的范围 -->
+- 关火，加咖喱并搅拌，等待直至咖喱融化 <!-- 凡是需要等待的步骤必须给出`等待时间计算公式`或`结束一个步骤的判断标准` -->
+- 再开火，缓慢**搅拌 10 分钟**，防止糊锅
+- 在外观*呈粘稠状态*后关火，盛盘
+
+## 附加内容
+
+<!-- 在这里额外补充一些注意事项、参考资料、安全须知等。 -->
+
+- 操作时，需要注意观察沸腾的水位线，如发现低于 2/3 的食材应加热水至没过食材。
+- 参考资料：[世界美食教程的微博视频](http://t.cn/EJ77yFy)
+
+<!-- 必须保留下面的文字。 -->
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+<!-- 在提交 Pull Request 前，请删除模板中的所有注释。 -->
diff --git "a/translation/ch/dishes/vegetable_dish/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234.md"
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@@ -0,0 +1,46 @@
+# 上汤娃娃菜的做法
+
+上汤娃娃菜的做法 （素菜、减肥餐）
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 娃娃菜
+- 皮蛋
+- 午餐肉（火腿肠）
+- 葱
+- 姜
+- 蒜
+- 盐
+- 糖
+- 淀粉
+
+## 计算
+
+注意，这道菜仅有足够 2-4 人食用的版本。
+
+- 娃娃菜 700g
+- 金针菇 10g（看个人喜好, 不喜欢 see you tomorrow 的就不放 😂）
+- 皮蛋 一个（没有也可以不放）
+- 午餐肉（火腿肠都可以替代）
+
+## 操作
+
+- 娃娃菜洗净, 竖着切开切成段。
+- 葱 3g 切 小段。蒜 10g 切片。姜 10g 切小片。
+- 皮蛋切成丁, 火腿肠或者午餐肉切成丁（1cm 大小的丁）
+- 金针菇洗净撕开
+- 烧热水娃娃菜放进去十秒钟出一下水捞出。
+- 热锅凉油, 加热锅倒入油过一遍就倒出来, 重新倒入一点油。
+- 调至小火加入葱姜蒜，煎炒出香味即可。
+- 加入适 300g 清水（水量没过娃娃菜即可）, 放入娃娃菜, 金针菇, 午餐肉
+- 加入调味料蚝油、糖、盐、味精烧开。
+- 煮 3 分钟, 煮开后开始装盘, 盛出娃娃菜后皮蛋放在上面把汤汁浇上去就可以了
+- ![上汤娃娃菜](./上汤娃娃菜.png)
+
+    拍照技术有限, 味道还是很不错的
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234.png" "b/translation/ch/dishes/vegetable_dish/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234/\344\270\212\346\261\244\345\250\203\345\250\203\350\217\234.png"
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+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\346\234\250\350\200\263/\345\207\211\346\213\214\346\234\250\350\200\263.md"
@@ -0,0 +1,58 @@
+# 凉拌木耳的做法
+
+凉拌木耳，由于发放物资中有很多干货，木耳是较为健康的食物。且凉拌木耳的烹饪方式也相对简单。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 干木耳 （湿木耳也可，但不能太久之前泡发的，必须是新鲜的湿木耳）
+* 蒜瓣
+* 白糖
+* 小米辣
+* 盐
+* 香油
+* 生抽
+* 醋
+* 芥末 （可以不用）
+
+## 计算
+
+每份（1 人量）:
+
+* 干木耳: 20g / 湿木耳: 120g
+* 蒜瓣: 2-3 个
+* 小米辣: 2 个
+* 盐: 2 g
+* 糖: 5-10g（依个人口味）
+* 生抽: 15ml
+* 醋: 15ml
+* 香油: 5ml
+* 芥末: （约 2cm）
+
+## 操作
+
+* 泡发干木耳, 水量约为 400ml, 泡发约 45 分钟。 （湿木耳跳过此步骤）
+* 将泡发好的木耳, 进行去根处理（如图 4, 5, 6）, 并彻底洗净。
+* 起锅烧水，水开后放入木耳, 大火煮 1.5-2 分钟。
+* 将蒜瓣、小米辣切碎放入碗中 （可选取中大碗）, 并依次加入盐、糖、生抽、醋、香油、芥末, 用量如上。
+* 木耳盛出后沥水, 放入上一步碗中。
+* 搅拌充分，端盘。
+
+![干木耳](1.jpg)
+![木耳](2.jpg)
+![泡发后](3.jpg)
+![木耳根](4.jpg)
+![木耳根](5.jpg)
+![剪去部分](6.jpg)
+![水煮1.5-2分钟](7.jpg)
+![蒜瓣和干辣椒](8.jpg)
+![调料拌匀](9.jpg)
+![成品](10.jpg)
+
+## 附加内容
+
+* 调味品的数量可以根据个人口味进行调整, 如果不喜欢芥末, 可以不加入。
+* 等木耳冷却入味后口味更佳, 约 15 分钟。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\346\262\271\351\272\246\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\346\262\271\351\272\246\350\217\234.md"
new file mode 100644
index 0000000000..e8209c9fd3
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\346\262\271\351\272\246\350\217\234.md"
@@ -0,0 +1,44 @@
+# 凉拌油麦菜的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 油麦菜
+* 芝麻酱
+* 酱油
+* 醋
+* 蚝油
+* 白糖
+* 香油
+* 蒜
+* 盐
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人食用
+
+总量：
+
+* 1 颗 油麦菜（约 200g） * 份数
+* 15ml 醋 * 份数
+* 5ml 酱油 * 份数
+* 10ml 芝麻酱 * 份数
+* 5ml 香油 * 份数
+* 5g 糖 * 份数
+* 10ml 蚝油 * 份数
+* 两**头**蒜 * 份数
+
+## 操作
+
+* 蒜拍碎切末
+* 醋，酱油，芝麻酱，香油，糖，蚝油，蒜末放到碗里搅拌均匀
+* 油麦菜切段，每段不超过 4cm
+* 油麦菜放到一个大点的盆里,倒入上述碗中酱料,充分搅拌均匀.
+
+## 附加内容
+
+* 芝麻酱可以用花生酱代替
+* 芝麻酱一定要和油麦菜混合均匀才更好吃.
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/1.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/\345\207\211\346\213\214\350\216\264\347\254\213.md" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/\345\207\211\346\213\214\350\216\264\347\254\213.md"
new file mode 100644
index 0000000000..a146b1d944
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\216\264\347\254\213/\345\207\211\346\213\214\350\216\264\347\254\213.md"
@@ -0,0 +1,46 @@
+# 凉拌莴笋的做法
+
+凉拌莴笋，开胃小菜
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 莴笋
+* 萝卜
+* 小米辣
+* 姜
+* 蒜头
+* 盐
+* 食用油
+
+## 计算
+
+每份：
+
+* 莴笋 1 根
+* 萝卜 0.25 根
+* 小米辣 2 个
+* 姜 1 片
+* 蒜头 2 粒
+* 盐 5 g
+* 食用油 25 ml
+
+## 操作
+
+* 莴笋削皮，切小条。萝卜切条，一起放入大碗，加入盐搅拌，放置 10 分钟
+* 放置后的莴笋用水清洗 1-2 遍
+* 起锅烧水，放入莴笋，水煮 1 分钟 捞出，沥干水分，放入大碗
+* 起锅烧油，放入姜片、蒜粒、小米椒煸炒 30-45 S ，倒入莴笋中
+* 搅拌充分，端盘
+
+![示例菜成品](./1.jpeg)
+
+## 附加内容
+
+* 萝卜非必须，只是为了增加菜色
+* 端盘后，可以根据个人口味，额外增加生抽、白砂糖、香醋、芝麻等佐料
+* 莴笋条的大小看个人口感决定，但莴笋皮要尽量多削点，不然真的影响口感
+* 冰镇效果更加
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\261\206\350\205\220.md" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\261\206\350\205\220.md"
new file mode 100644
index 0000000000..09aaab7abf
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\350\261\206\350\205\220.md"
@@ -0,0 +1,55 @@
+# 凉拌豆腐的做法
+
+凉拌豆腐是一道清爽可口的家常凉菜。富含植物蛋白和钙质，低脂健康，非常适合夏季食用或作为日常佐餐。制作过程简单快捷，一般初学者只需要 10 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 豆腐 （推荐选用北豆腐或老豆腐）
+- 小葱
+- 大蒜
+- 生抽
+- 香油
+- 醋（可选）
+- 白糖（可选）
+- 辣椒油（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 豆腐 250 g （约 1 块常见大小的豆腐）
+- 小葱 10 g
+- 大蒜 2-3 瓣
+- 生抽 15 ml
+- 香油 5 ml
+- 醋 5 ml（可选）
+- 白糖 2 g（可选）
+- 辣椒油 5 ml（可选）
+
+## 操作
+
+- 将 豆腐 切成 2 cm 见方的小块，备用。
+- 锅中加入 500 ml 饮用水，大火烧开。
+- 放入 豆腐 块，煮 **1-2 分钟**，以去除豆腥味并使豆腐口感更紧实。
+- 将 煮好的 豆腐 块捞出，沥干水分，放入碗中，备用。
+- 将 小葱 洗净，切成葱花，备用。
+- 将 大蒜 去皮，切成蒜末，备用。
+- 在一个干净的小碗中，加入 15 ml 生抽，5 ml 香油，5 ml 醋（可选），2 g 白糖（可选）。
+- 加入切好的 大蒜末。
+- 搅拌均匀，使 白糖 充分溶解，酱汁混合均匀。
+- 将制作好的酱汁均匀淋在 豆腐 块上。
+- 撒上切好的 小葱花。
+- 根据个人喜好，淋上 5 ml 辣椒油（可选）。
+- 用 筷子 或勺子轻轻拌匀，即可食用。
+
+## 附加内容
+
+- 制作凉拌豆腐时，建议选用质地较硬的北豆腐或老豆腐，不易碎裂，口感更佳。
+- 如果喜欢更清淡的口感，可以省略醋和辣椒油。
+- 酱汁的比例可以根据个人口味进行调整。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\207\221\351\222\210\350\217\207.md" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\207\221\351\222\210\350\217\207.md"
new file mode 100644
index 0000000000..95bdb9076c
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\207\221\351\222\210\350\217\207.md"
@@ -0,0 +1,55 @@
+# 凉拌金针菇的做法
+
+凉拌金针菇是一道简单快捷的开胃凉菜。口感脆嫩爽滑，富含膳食纤维和多种维生素。制作过程无需复杂的烹饪技巧，非常适合新手和忙碌时快速准备。一般初学者只需要 10 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 金针菇
+- 小葱
+- 大蒜
+- 生抽
+- 醋
+- 白糖（可选）
+- 香油（可选）
+- 辣椒油（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 金针菇 150 g （约 1 小包）
+- 小葱 5 g
+- 大蒜 2 瓣
+- 生抽 15 ml
+- 醋 10 ml
+- 白糖 3 g（可选）
+- 香油 5 ml（可选）
+- 辣椒油 5 ml（可选）
+
+## 操作
+
+- 将 金针菇 根部切除，用清水冲洗干净，备用。
+- 将 小葱 洗净，切成葱花，备用。
+- 将 大蒜 去皮，切成蒜末，备用。
+- 锅中加入 1000 ml 饮用水，大火烧开。
+- 放入 金针菇，煮 **1-2 分钟**，至金针菇变软。
+- 将 煮好的 金针菇 捞出，沥干水分，放入一个较大的碗中，备用。
+- 在另一个干净的小碗中，加入 15 ml 生抽，10 ml 醋，3 g 白糖（可选），5 ml 香油（可选）。
+- 加入切好的 大蒜末。
+- 搅拌均匀，使 白糖 充分溶解，酱汁混合均匀。
+- 将制作好的酱汁均匀淋在 金针菇 上。
+- 撒上切好的 小葱花。
+- 根据个人喜好，淋上 5 ml 辣椒油（可选）。
+- 用 筷子 轻轻拌匀，即可食用。
+
+## 附加内容
+
+- 金针菇焯水时间不宜过长，以免影响口感。
+- 酱汁的比例可以根据个人口味喜好进行调整。
+- 如果不喜欢吃辣，可以省略辣椒油。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\273\204\347\223\234.md" "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\273\204\347\223\234.md"
new file mode 100644
index 0000000000..fcd591c8e8
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\207\211\346\213\214\351\273\204\347\223\234.md"
@@ -0,0 +1,41 @@
+# 凉拌黄瓜的做法
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+* 黄瓜
+* 醋
+* 酱油
+* 蒜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 黄瓜 200 克  * 份数
+* 醋 7.5 ml + 4 ml * 份数
+* 酱油 5 ml + 2.5 ml * 份数
+* 蒜 3 瓣 * 份数
+* 盐 0.4 克 + 0.2 克 * 份数
+* 香油 5 ml + 2 ml * 份数
+* 蚝油 5 ml
+
+## 操作
+
+* 用菜刀将黄瓜拍扁，再剁成长 3 厘米的碎块
+* 将碎黄瓜装入碗中
+* 将蒜拍碎切成碎末
+* 将醋，酱油，盐，蚝油和蒜依次倒入碗中搅拌均匀并腌制 15 分钟
+* 将香油倒入碗中并均匀搅拌
+
+## 附加内容
+
+* 部分情况下黄瓜端头有苦味，请洗净切下后确认
+* 做好之后直接开吃，亦可先准备好后放入冰箱冷藏（并非冷冻）后食用
+* 若放入冰箱冷藏，则需使用保鲜膜包紧，并在 8 小时内食用完毕，否则黄瓜会因过度腌制失去清脆口感
+* 推荐黄瓜去皮，口感更好
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/1.jpg" "b/translation/ch/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/1.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/1.jpg"
rename to "translation/ch/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/1.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235.md" "b/translation/ch/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235.md"
new file mode 100644
index 0000000000..2d88634a9d
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235/\345\214\205\350\217\234\347\202\222\351\270\241\350\233\213\347\262\211\344\270\235.md"
@@ -0,0 +1,47 @@
+# 包菜炒鸡蛋粉丝的做法
+
+包菜炒鸡蛋粉丝，是中国的一道日常生活中所熟知的菜品
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 包菜
+* 鸡蛋
+* 粉丝
+* 胡萝卜
+* 菜籽油
+* 盐、生抽、老抽、蚝油
+* 葱、蒜、干辣椒
+
+## 计算
+
+每份：
+
+* 包菜 半 颗
+* 鸡蛋 2 个
+* 粉丝 1 把
+* 胡萝卜 半 根
+* 菜籽油 20 ml
+* 盐 2 g、生抽 15 ml、老抽 10 ml、蚝油 10 ml
+* 葱 半 根、蒜瓣 2 片、干辣椒 5 根
+
+## 操作
+
+* 胡萝卜、包菜切丝备用
+* 粉丝先用冷水浸泡 1 小时，然后将粉丝放入锅中，加入开水烧至粉丝烫软捞出备用
+* 鸡蛋打入碗中，加入盐后搅拌 15 秒
+* 葱、蒜、辣椒切成小粒备用
+* 起锅烧油，倒入鸡蛋，打散炒熟盛出
+* 再倒入油，放入葱、蒜、干辣椒翻炒 8 秒
+* 下胡萝卜、包菜丝儿翻炒 30 秒
+* 放入粉丝
+* 放调料，生抽 15 ml，老抽 10 ml，蚝油 10 ml，盐 2 克
+* 放入之前炒好的鸡蛋，翻炒约 15 秒
+* 出锅摆盘
+
+![示例菜成品](./1.jpg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\345\234\260\344\270\211\351\262\234.md" "b/translation/ch/dishes/vegetable_dish/\345\234\260\344\270\211\351\262\234.md"
new file mode 100644
index 0000000000..05867ae752
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\234\260\344\270\211\351\262\234.md"
@@ -0,0 +1,54 @@
+# 地三鲜的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 土豆
+- 尖椒
+- 葱
+- 姜
+- 蒜
+- 豆瓣酱
+- 生抽
+- 盐
+- 糖
+- 淀粉
+
+## 计算
+
+注意，这道菜仅有足够 2-4 人食用的版本。
+
+- 茄子 100g
+- 土豆 150g
+- 尖椒 3 - 4 个
+- 淀粉 20g
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+- 土豆洗净、去皮。茄子、尖椒洗净。
+- 葱 3g 切 0.5cm 小段。蒜 10g 剁碎。姜 10g 切沫。
+- 茄子、土豆、尖椒均切成 15g 的小块。
+- 热锅，加入 25ml 油。
+- 加入土豆，煎炸大约 3 分钟，待其到大约 8 分熟，以显示金黄色为准。
+- 捞出土豆，留下油。
+- 加入茄子，煎炸大约 40 秒，待其到大约 7 分熟，以显示金黄色为准。
+- 如果锅内已经没有流动的油，可以考虑补充 15ml 油。
+- 放入葱 3g。姜 10g。
+- 放入豆瓣酱 20ml。
+- 放入生抽 10ml。
+- 放入盐 8g。
+- 放入糖 10g。
+- 放入之前处理的土豆。
+- 放入尖椒。
+- 翻炒 1 分钟。
+- 放入蒜 10g
+- 加入 200ml 水和 20g 淀粉。
+- 待水开后，汤减少一半时，关火盛盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.jpg" "b/translation/ch/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.jpg"
rename to "translation/ch/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.md" "b/translation/ch/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.md"
new file mode 100644
index 0000000000..ff4322dbb9
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\260\217\347\202\222\350\227\225\344\270\201/\345\260\217\347\202\222\350\227\225\344\270\201.md"
@@ -0,0 +1,51 @@
+
+# 小炒藕丁的做法
+
+![小炒藕丁成品](./小炒藕丁.jpg)
+
+小炒藕丁是一道简单易做的菜，莲藕营养丰富，非常适合素食。预计制作时长 20 分钟
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 大葱
+- 小米辣
+- 莲藕
+- 生抽
+- 老抽
+- 耗油
+- 油
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 大葱 1 段
+- 小米辣 1-2 根 （看个人吃辣程度）
+- 莲藕 1 段
+- 生抽 30 ml
+- 老抽 15 ml
+- 耗油 15 ml
+- 食用油 10-15ml
+
+## 操作
+
+- 大葱、小米辣切小段，备用
+- 莲藕去皮，切成不超过 3cm 的小块，放入水中备用（防止氧化发黑）
+- 取炒锅，锅内放入 500ml 凉水，煮沸
+- 将藕丁下入沸水中，焯水 2 分钟后，取出放入盘中备用
+- 将锅中水倒掉后，将锅加热干燥，加入 10-15 ml 食用油
+- 待油温升高后，下入葱花，小米辣爆香
+- 将处理好的藕丁下入锅中，大火翻炒
+- 加入生抽、老抽、耗油
+- 翻炒 2 分钟即可出锅
+
+## 附加内容
+
+- 食用莲藕要挑选外皮呈黄褐色、肉肥厚而白的。如果发黑，有异味，则不宜食用。
+- 请尽量不要使用铁器，会导致莲藕发黑
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.jpg" "b/translation/ch/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.jpg"
rename to "translation/ch/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.md"
new file mode 100644
index 0000000000..29a070e4e0
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\345\271\262\351\224\205\350\212\261\350\217\234/\345\271\262\351\224\205\350\212\261\350\217\234.md"
@@ -0,0 +1,47 @@
+# 干锅花菜的做法
+
+![干锅花菜成品](./干锅花菜.jpg)
+
+干锅花菜是湘菜常见的一道菜。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 花菜
+- 五花肉
+- 辣椒
+- 生抽
+- 白糖
+- 蒜
+- 盐
+- 油
+
+## 计算
+
+每份：
+
+- 花菜 400 g
+- 五花肉 100 g
+- 辣椒 1-2 根
+- 生抽 10 ml
+- 白糖 5g
+- 蒜瓣 3-4 个
+- 盐 2 g
+- 油 10 ml
+
+## 操作
+
+- 花菜朵朝下，没入淡盐水中浸泡 20 分钟。然后洗净用小刀拆成小朵
+- 入开水锅中焯水 1 分钟，捞出立即用冷水冲淋至完全凉透，沥水备用
+- 五花肉切成薄片，大蒜白色切下用刀背拍扁，小红辣椒切成段
+- 锅烧热放油，油热下大葱白爆香
+- 下五花肉片入锅，用中火煸炒至表面全部变色，继续煸炒一会儿，把肥肉部分的油份逼出一部分
+- 倒入红辣椒段和花菜，翻炒几下
+- 加入 10 ml 生抽
+- 再加入 5 g 白糖，转大火不断翻炒 1 分钟
+- 把大蒜叶部分切成段，放入锅中，翻炒几下后，关火盖上盖子焖 1 分钟即可
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/1.jpeg"
diff --git "a/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/2.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/2.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/2.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/2.jpeg"
diff --git "a/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/3.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/3.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/3.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/3.jpeg"
diff --git "a/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/4.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/4.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/4.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/4.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/\346\211\213\346\222\225\345\214\205\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/\346\211\213\346\222\225\345\214\205\350\217\234.md"
new file mode 100644
index 0000000000..93d67a1fd0
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\211\213\346\222\225\345\214\205\350\217\234/\346\211\213\346\222\225\345\214\205\350\217\234.md"
@@ -0,0 +1,61 @@
+# 手撕包菜的做法
+
+手撕包菜是一道色香味俱全的汉族名菜，属于湘菜系
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 包菜
+* 五花肉
+* 小米辣
+* 食用油
+* 料酒
+* 生抽
+* 香醋
+* 鸡精
+* 姜
+* 蒜头
+* 蒜苗
+* 盐
+
+## 计算
+
+每份：
+
+* 包菜 1 颗
+* 五花肉 200 g
+* 小米辣 2 根
+* 食用油 60 ml
+* 料酒 5 ml
+* 生抽 5 ml
+* 香醋 5 ml
+* 鸡精 2 g
+* 姜 2 片
+* 蒜头 2 粒
+* 蒜苗 0.5 根
+* 盐 5 g
+
+## 操作
+
+* 包菜对半切开，去掉中间白色部分【参见图一】
+* 手撕包菜，碗中放入 2 g 盐，清洗包菜并沥干备用【参见图二】
+* 姜片、蒜头、小米辣、蒜苗处理后备用【参见图三】
+* 五花肉切片，清水清洗后备用
+* 锅中加入 30 ml 食用油，倒入包菜翻炒，大火翻炒 1 分钟 后，加入 3 g 盐 ，继续翻炒 2 分钟 后取出备用
+* 锅中加入 30 ml 食用油，倒入五花肉，大火翻炒 1 分钟
+* 倒入姜片等材料，翻炒 1 分钟
+* 倒入包菜翻炒后，加入 香醋、料酒、鸡精、料酒，大火继续翻炒，2 分钟 后出锅
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+![示例菜成品](./4.jpeg)
+
+## 附加内容
+
+* 步骤五中，翻炒时间需要实际情况做调整，一般是炒到包菜七分熟后即可。七分熟是指包菜已经出水质感变软
+* 步骤五中，加盐的作用是锁住包菜水分的同时，给包菜上一点味道
+* 最后一个步骤中，翻炒时间根据实际情况和个人口感做灵活调整
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/1.jpeg"
diff --git "a/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/2.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/2.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/2.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/2.jpeg"
diff --git "a/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/3.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/3.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/3.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/3.jpeg"
diff --git "a/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/4.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/4.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/4.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/4.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/\346\213\224\344\270\235\345\234\237\350\261\206.md" "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/\346\213\224\344\270\235\345\234\237\350\261\206.md"
new file mode 100644
index 0000000000..5532cb49e8
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\213\224\344\270\235\345\234\237\350\261\206/\346\213\224\344\270\235\345\234\237\350\261\206.md"
@@ -0,0 +1,46 @@
+# 拔丝土豆的做法
+
+拔丝土豆是一道色香味俱全的特色名菜，属于鲁菜系
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 土豆
+* 食用油
+* 淀粉
+* 白砂糖
+* 水
+* 芝麻
+
+## 计算
+
+每份：
+
+* 土豆 2 个
+* 食用油 300 ml （土豆能浮在油上面即可）
+* 淀粉 30 g
+* 白砂糖 120 g （要多放糖，这是为了在土豆上面裹上一层厚厚的糖浆，从而产生拔丝的效果）
+* 水 100 ml
+* 芝麻 5 g
+
+## 操作
+
+* 土豆去皮，切均匀的小块。放入淀粉（不加水）搅拌，使得淀粉覆盖土豆表面
+* 起锅烧油，放入土豆块，缓缓翻滚煎炸 5-7 分钟 ，直至筷子可以插进土豆
+* 取出土豆，放入大碗备用
+* 锅中加入水、白砂糖，沿着一个方向慢慢搅动白砂糖，直到白砂糖颜色变成褐色
+* 重新倒入土豆，翻炒 30 S 后 出锅
+* 土豆盛盘，散上芝麻
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+![示例菜成品](./4.jpeg)
+
+## 附加内容
+
+* 土豆煎炸不可太熟透，否则在拔丝端盘时不容易定型，影响美观
+* 对于使用剩余的食用油，可以考虑重新收集到油壶。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\346\235\276\344\273\201\347\216\211\347\261\263.md" "b/translation/ch/dishes/vegetable_dish/\346\235\276\344\273\201\347\216\211\347\261\263.md"
new file mode 100644
index 0000000000..ec40f9a56b
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\235\276\344\273\201\347\216\211\347\261\263.md"
@@ -0,0 +1,46 @@
+# 松仁玉米的做法
+
+松仁玉米是一道色香味俱全的家常菜，口感甜嫩清爽，松仁香脆，老少皆宜。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 玉米粒（建议使用甜玉米）
+* 熟松子仁
+* 胡萝卜（可选，增加色彩）
+* 食用油
+* 白砂糖
+* 盐
+* 淀粉
+* 水
+
+## 计算
+
+每份：
+
+* 玉米粒 200 g（可用罐头甜玉米，也可自备煮熟）
+* 熟松子仁 30 g
+* 胡萝卜 50 g（切小丁，可省略）
+* 食用油 15 ml
+* 白砂糖 10 g
+* 盐 1 g
+* 淀粉 5 g
+* 水 20 ml（用于调淀粉水）
+
+## 操作
+
+* 玉米粒和胡萝卜丁提前焯水 1 分钟，捞出沥干备用
+* 热锅凉油，放入胡萝卜丁略炒，再加入玉米粒翻炒
+* 加入白砂糖和盐，炒匀
+* 混合水与淀粉成水淀粉，倒入锅中快速翻炒使汤汁略稠
+* 加入熟松仁翻炒均匀
+* 出锅装盘
+
+## 附加内容
+
+* 松仁可以提前用小火干炒至微微金黄香脆，更加美味
+* 使用罐头玉米时应先沥干水分，避免炒制过程中出水过多
+* 炒制时火候不宜过大，以防糊锅或松仁焦糊
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.md" "b/translation/ch/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.md"
new file mode 100644
index 0000000000..9e0da83591
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\244\222\347\233\220\347\216\211\347\261\263/\346\244\222\347\233\220\347\216\211\347\261\263.md"
@@ -0,0 +1,48 @@
+# 椒盐玉米的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 玉米粒
+- 椒盐
+- 芝麻粒
+- 油
+- 淀粉
+- 两个塑料簸箕
+- 若干吸油纸
+
+## 计算
+
+这道菜分量和在川菜馆点的标准分量一样
+
+- 玉米粒（袋装） 350g
+- 淀粉（在锅里完全能盖住玉米粒表面为准，在 40 - 70g）
+- 椒盐粉 10g
+- 芝麻粒 10g
+
+## 操作
+
+- 玉米粒都是剥好的，直接解冻即可，温水泡 15 分钟或者灶上开水煮 5 分钟。
+- 拿出一个簸箕，将其假设为 BoxA，垫上吸油纸，倒进解冻好的玉米粒。
+- shaking shaking shaking! - 直到吸油纸全部变湿为止。
+- 拿出第二个簸箕 BoxB，垫上吸油纸，将 BoxA 的玉米粒全部倒入 BoxB 中。
+- shaking shaking shaking! - 直到吸油纸全部变湿为止。
+- 重复上述操作多次，直到玉米表面没有明显可见的水滴但保持湿润的状态。
+- 倒入大量淀粉，能够完全盖住玉米粒。
+- shaking shaking shaking! - 直到淀粉裹住了玉米粒
+- 开灶 - 放锅 - 倒入油 尽量铺满锅底 但不要太多。
+- 油热 8 成，倒入裹上了淀粉的玉米粒。
+- 中火先煎 30s，不要翻炒，不然淀粉会掉。
+- 轻微翻炒 3 分钟即可出锅。
+- 最重要的一步：撒上 3g 椒盐，撒上芝麻粒！
+- 香喷喷的”椒盐玉米“就做好了
+
+## 附加内容
+
+玉米粒不要自己剥，费手的，可以直接外卖软件买菜”已经剥好的玉米粒“，30 分钟 送达后温水解冻。
+开水解冻慢就拿开水煮！（ 千万别煮玉米本身，带着包装一起煮，撕掉一个口
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+![椒盐玉米](./椒盐玉米.jpeg)
diff --git "a/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.JPG" "b/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.JPG"
new file mode 100644
index 0000000000..909c9987b0
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.JPG"
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b867a2e710e64b049e6d0ec983821b084f4a6b25e4594bac59a91e61ee0fb3bf
+size 389996
diff --git "a/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.md" "b/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.md"
new file mode 100644
index 0000000000..c2103533b2
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206/\346\246\204\350\217\234\350\202\211\346\234\253\345\233\233\345\255\243\350\261\206.md"
@@ -0,0 +1,39 @@
+# 榄菜肉末四季豆的做法
+
+![榄菜肉末四季豆成品](./榄菜肉末四季豆.JPG)
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 四季豆
+* 五花肉
+* 橄榄菜
+* 大蒜
+* 小米辣（不吃辣可以不放）
+
+## 计算
+
+* 四季豆 220g
+* 五花肉 100g
+* 橄榄菜 20g
+* 大蒜 10g
+* 小米辣 10g
+
+## 操作
+
+* 将四季豆洗净，并把筋撕干净，然后切成大小均匀的颗粒备用。
+* 将大蒜拍碎剁成蒜末备用。
+* 将小米辣切成大小均匀的颗粒备用。
+* 将五花肉去皮，然后剁成肉末备用。
+* 将锅烧热，然后加入 20ml 油滑锅，锅滑好之后将热油倒出，然后加入 10ml 冷油，这就是传说中热锅冷油，这么做主要是防止肉末粘锅。
+* 如果家里没有晾油瓶的话，也可以不用滑锅，放入油之后，直接加入肉末开始煸炒，小火煸炒两分钟，炒出猪油。
+* 肉末炒香之后加入蒜末，橄榄菜和小米辣，炒出香味。
+* 加入四季豆开中火煸炒，四季豆至少要炒 5 分钟，一定要保证四季豆**熟透**，否则可能会食物中毒。
+* 四季豆炒熟后加入 2ml 酱油从锅边淋入，然后加入 2g 盐、1g 鸡精、1g 胡椒粉和 0.5g 糖。
+* 将调料翻炒均匀。
+* 出锅，装盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\346\260\264\346\262\271\347\204\226\350\224\254\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\346\260\264\346\262\271\347\204\226\350\224\254\350\217\234.md"
new file mode 100644
index 0000000000..83f2d2a4eb
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\260\264\346\262\271\347\204\226\350\224\254\350\217\234.md"
@@ -0,0 +1,36 @@
+# 水油焖蔬菜的做法
+
+水油焖蔬菜中添加了油，这提升了口感，并且可提升脂溶性维生素的摄入。相比生吃蔬菜，好处更多。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 食用油
+* 盐
+* 蚝油（可选）
+* 叶菜类蔬菜
+
+## 计算
+
+叶菜类蔬菜含水量较多，在准备时可能看起来体积很大。实际受热后体积会迅速减小。
+
+* 叶菜类蔬菜：300g ~ 500g
+
+## 操作
+
+* 洗净蔬菜
+* 锅中加入 150ml 水，并烧开。（水不需要能完全没过蔬菜）
+* 加入 3g 盐
+* （可选）加入 3ml 蚝油
+* 加入 2ml 食用油
+* 下菜， 翻拌一下，然后盖上锅盖焖 1 分钟
+* 盛盘
+
+## 附加内容
+
+* 不确定咸淡的情况， 可以先少放盐， 在出锅前尝味， 考虑调整加盐
+* 可以用鸡汤、骨头汤等替代水， 更好吃
+* 焖的时间不可过长
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\346\262\271\351\206\213\347\210\206\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\346\262\271\351\206\213\347\210\206\350\233\213.md"
new file mode 100644
index 0000000000..2ff6131487
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\262\271\351\206\213\347\210\206\350\233\213.md"
@@ -0,0 +1,43 @@
+# 油醋爆蛋的做法
+
+油醋爆蛋是十分简单但是色香味一绝的一道菜，属于湘菜。制作十分简单，大约十分钟左右。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 小米辣
+- 小葱
+- 蒜
+- 盐
+- 油
+- 香醋
+- 生抽
+- 蚝油
+- 白糖
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 咖喱块 115g
+- 土豆 2 个（每个土豆大约重 120g，共约 240g）
+- 食用油 10-15ml
+
+## 操作
+
+- 鸡蛋不需打散，直接打入碗中备用
+- 香葱切 3cm 长小段即可
+- 蒜瓣和小米辣放入打蒜器，打成沫
+- 将香醋、生抽、蚝油、白糖、水加入小碗，搅拌均匀作为糖醋料汁
+- 油热倒入鸡蛋，等鸡蛋凝固之后铲成大块，倒入蒜沫、小米辣沫、倒入糖醋料汁
+- 大火收汁、快出锅时加入葱段即可
+
+## 附加内容
+
+- 亲测老恒和酿造香醋零添加口味最好，醋香是本菜灵魂所在。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/1.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213.md"
new file mode 100644
index 0000000000..6a8f52836e
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213/\346\264\213\350\221\261\347\202\222\351\270\241\350\233\213.md"
@@ -0,0 +1,37 @@
+# 洋葱炒鸡蛋的做法
+
+洋葱炒鸡蛋，是中国的一道日常生活中所熟知的菜品
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 鸡蛋
+* 洋葱
+* 食用油
+* 盐
+* 葱
+* 料酒
+
+## 计算
+
+每份：
+
+* 鸡蛋 2 个
+* 洋葱 50 g
+* 食用油 50 ml
+* 盐 2 g
+* 葱 半 根
+* 料酒 2 ml
+
+## 操作
+
+* 鸡蛋打入大碗中，加入洋葱片、盐后搅拌 60 S
+* 起锅烧油，倒入鸡蛋，一面煎炸 30-45 S ，翻面继续翻炒，反复 2-3 分钟 后散上料酒出锅
+* 鸡蛋装盘，散上葱花
+
+![示例菜成品](./1.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\346\270\205\347\202\222\350\212\261\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\346\270\205\347\202\222\350\212\261\350\217\234.md"
new file mode 100644
index 0000000000..e7818629c7
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\270\205\347\202\222\350\212\261\350\217\234.md"
@@ -0,0 +1,44 @@
+# 清炒花菜的做法
+
+清炒花菜是一道常见的家常素菜。富含维生素 C 和膳食纤维，口感脆嫩。做法简单，是一道快速上手的炒菜。一般初学者只需要 15 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 花菜
+- 大蒜
+- 盐
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人食用（作为配菜）。
+
+每份：
+
+- 花菜 约 300 g （约 1/2 中等大小的花菜）
+- 大蒜 2-3 瓣
+- 盐 3 g
+- 食用油 15 ml
+- 饮用水 50 ml （用于炒制过程）
+
+## 操作
+
+- 将 花菜 洗净，用刀或手掰成小朵，粗茎部分可以切片，备用。
+- 将 大蒜 去皮，切成蒜片，备用。
+- 锅中加入 1000 ml 饮用水，大火烧开。
+- 放入 花菜 朵，煮 **2-3 分钟**，至花菜颜色变浅，口感稍微软化。
+- 将 煮好的 花菜 捞出，沥干水分，备用。
+- 热锅，加入 15 ml 食用油，大火烧热。
+- 放入 蒜片，快速煸炒出香味。
+- 放入 焯好水的 花菜 朵，转中大火，快速翻炒约 **2 分钟**，使花菜均匀受热。
+- 加入 3 g 盐，继续翻炒均匀。
+- 沿锅边淋入 50 ml 饮用水，盖上锅盖，焖 **1 分钟**，帮助花菜完全熟透入味。
+- 开盖，快速翻炒均匀，即可出锅。
+
+## 附加内容
+
+- 提前将花菜焯水可以缩短炒制时间，并使花菜更容易熟透。
+- 炒制时间可以根据个人喜欢的花菜软硬程度调整。喜欢脆一些可以缩短时间。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\346\270\205\350\222\270\345\215\227\347\223\234.md" "b/translation/ch/dishes/vegetable_dish/\346\270\205\350\222\270\345\215\227\347\223\234.md"
new file mode 100644
index 0000000000..e650c6b37f
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\346\270\205\350\222\270\345\215\227\347\223\234.md"
@@ -0,0 +1,37 @@
+# 清蒸南瓜的做法
+
+清蒸南瓜是一道制作极其简单的家常甜点或主食。它最大程度地保留了南瓜本身的天然甜味和营养，口感软糯。是健康饮食的不错选择。一般初学者只需要 15-20 分钟即可完成（主要为蒸的时间）。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 南瓜
+- 蒸锅
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人吃。
+
+每份：
+
+- 南瓜 300 g
+- 饮用水 1000 ml （用于蒸锅）
+
+## 操作
+
+- 将 南瓜 外皮洗净，去除瓜瓤和籽。
+- 将 南瓜 切成厚度大约 2 cm 的片，备用。
+- 在 蒸锅 的锅中加入 1000 ml 饮用水。
+- 将切好的 南瓜 片均匀摆放在盘中。
+- 待蒸锅中的水烧开后，将装有 南瓜 的盘子放入蒸锅中。
+- 盖上锅盖，保持大火蒸 **15-20 分钟**，直至南瓜变软，可以用筷子轻松穿透。
+- 关火，小心取出盘子。
+
+## 附加内容
+
+- 南瓜的品种不同，甜度和口感会有差异。老南瓜通常更甜更面。
+- 南瓜皮含有营养，如果喜欢也可以不去皮蒸，但需要彻底洗净。
+- 蒸的时间取决于南瓜块的大小和厚度，以及南瓜的品种。用筷子测试是判断是否蒸熟的好方法。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.jpg" "b/translation/ch/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.jpg"
rename to "translation/ch/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.md"
new file mode 100644
index 0000000000..8df9c77d10
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\202\222\346\273\221\350\233\213/\347\202\222\346\273\221\350\233\213.md"
@@ -0,0 +1,38 @@
+# 炒滑蛋的做法
+
+![炒滑蛋成品](./炒滑蛋.jpg)
+
+炒滑蛋是一道简单易做的菜。一般初学者只需要 5 分钟即可完成。
+
+预估烹饪难度：★
+
+## 必备原料和工具
+
+- 鸡蛋（最好是无菌蛋）
+- 牛奶
+
+## 计算
+
+每份：
+
+- 鸡蛋 4 颗
+- 牛奶 30ml
+- 食用油 10ml
+
+## 操作
+
+- 鸡蛋加入牛奶以及 5ml 食用油搅拌均匀，备用
+- 大火烧热平底锅约 30s, 加入 5ml 食用油
+- 烧 30s 转小火, 并且放入搅拌好的鸡蛋
+- 在锅中静置 5 秒后，用锅铲将蛋液从边缘缓慢推向中间
+- 翻炒至鸡蛋大致凝固后关火，装盘
+
+## 附加内容
+
+- 最后可根据个人口味撒些黑胡椒或者盐来调味。
+
+参考资料
+
+- [甜琛廚房](http://sweetheartkitchen.com/recipes/scrambled-egg/)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\347\202\222\350\214\204\345\255\220.md" "b/translation/ch/dishes/vegetable_dish/\347\202\222\350\214\204\345\255\220.md"
new file mode 100644
index 0000000000..5007526a21
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\202\222\350\214\204\345\255\220.md"
@@ -0,0 +1,51 @@
+# 炒茄子的做法
+
+家常炒茄子，简单易学，原料不复杂，其中可选项有无皆可。（但是八角强烈推荐）
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 八角（可选）
+- 虾皮（可选）
+- 香葱（可选）
+- 酱油
+- 菜籽油或花生油
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1-2 个人食用
+
+总量：
+
+- 茄子数量 = 份数 *  1.8 个
+- 八角 = 份数 * 1 个
+- 虾皮 = 份数 * 正常男子手抓半把
+- 香葱 = 份数 * 2 颗
+- 酱油 = 份数 * 40 ml
+
+> 注：油、酱油这俩种材料在操作中也有体现，大家可以交叉对比来确定添加材料的数量
+
+## 操作
+
+- 将茄子洗净，一刀分为两段（竖切）。每段的茄子切菱形块，将切好的茄子放入碗中待命。
+- 将香葱洗净，并切成葱花放到案板上待命。
+- 切好八角，放到案板上待命。
+- 开火热锅，直至锅内没有水。
+- 往锅内倒食用油，没过锅底的两倍（油可以多加，但不可少加）。
+- 热油约 6 成熟，放入八角、虾皮、香葱这三种可选性材料。
+- 如果没有八角等可选材料，热油至 9 成熟。
+- 待锅内的油到 9 成熟，将碗中的茄子倒入锅内用锅铲进行翻炒。
+- 翻炒约 40 秒，将锅铲悬空，与锅平行，把酱油倒入锅铲内。一人约 2.5 锅铲（酱油可以少加，但不可多加，会咸）
+- 继续进行翻炒。
+- 等到锅内所有茄子变色且变软时捞出。
+
+## 附加内容
+
+- 因为酱油的缘故，所以本菜不必加盐。出锅之前可以尝一下，如果不咸可以加微量的盐，下次炒时酱油量要增加
+- 如果加了虾皮，可以将酱油量酌情减少。
+- 炒本菜时，一直大火即可。
+- 切忌！一定不可加水，会变成水煮茄子，口感差，所以油可多放，不可少放。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\347\202\222\351\235\222\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\347\202\222\351\235\222\350\217\234.md"
new file mode 100644
index 0000000000..295b667d17
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\202\222\351\235\222\350\217\234.md"
@@ -0,0 +1,36 @@
+# 炒青菜的做法
+
+制作简单方便。预计 10 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 青菜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+- 青菜 100g * 份数
+- 食用油 10-15ml（覆盖锅底即可）
+- 食盐 2g * 份数
+- 饮用水 70ml * 份数
+- 白糖 5g * 份数
+
+## 操作
+
+- 青菜掰成小瓣，用清水洗净，备用。
+- 中火或大火热锅后，锅内放入 10-15ml 食用油。再等待 30 秒让油温升高。
+- 将准备好的青菜倒入锅中，翻炒至青菜变软（约 1 分钟）。
+- 倒入计算好的清水，水位应当完全浸润或即将没过青菜，加入食盐 （2g * 份数），继续翻炒约 1 分钟。
+- 最后加入白糖小火加热 2 分钟，加热时盖上锅盖。
+- 盛盘。
+
+## 附加内容
+
+加入白糖，会让青菜颜色更绿。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.jpg" "b/translation/ch/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.jpg"
rename to "translation/ch/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.md" "b/translation/ch/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.md"
new file mode 100644
index 0000000000..e6d2271156
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\203\244\350\214\204\345\255\220/\347\203\244\350\214\204\345\255\220.md"
@@ -0,0 +1,55 @@
+# 烤茄子的做法
+
+非常简单方便，而且香极了
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 食用油
+- 酱油（生抽）
+- 蒜蓉
+- 辣椒
+- 孜然
+- 食用盐
+
+## 计算
+
+按照两个人的份量：
+
+- 茄子 1 个 （大约 200g）
+- 食用油 20-30 毫升
+- 酱油 4-6 克
+- 小米椒 1 个 （大约 20g）
+- 蒜蓉 3-4 瓣
+- 孜然 1-3 克
+- 食用盐 0.5-2 克
+
+## 操作
+
+- 将酱油、孜然、食用盐、蒜蓉和切碎的小米椒置于碗中，均匀搅拌备用
+- 茄子洗净，用纸巾擦干表面的水分
+- 用叉子在茄子的一侧扎 4-8 下
+- 使用 15-25ml 的食用油涂满茄子表面
+- 将烤箱温度设置为 200℃ （打开烤箱风扇 大火），预热 2 分钟
+- 将茄子放入烤箱中层或者上层，烤制 12-15 分钟 （茄子表面有褶皱，且能按压 0.3-0.5cm 的深度即可）
+- 取出茄子，用刀茄子上竖着划一个口子。口子居中，上下距 1-1.5cm
+- 用小刀或者叉子伸入口子，竖着切割茄子内部
+- 将口子微微掰开，倒入第一步准备的酱料
+- 再次将茄子放入烤箱，将烤箱温度设置为 200℃ ，烤制 4-7 分钟
+- 取出，关闭烤箱电源
+
+## 附加内容
+
+最终成品和楼下烧烤摊的烤茄子差不多，太香了！
+
+**注意事项：**
+茄子表面有水分、未涂满食用油或未使用叉子扎孔可能导致**茄子在烤制的过程中爆裂**
+
+**可以改进的环节：**
+第一次用刀划口子的时候，可以直接将茄子竖直切成两半，然后切割出纹路后涂抹上酱料
+
+![示例菜成品](./烤茄子.jpg)
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.jpg" "b/translation/ch/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.jpg"
rename to "translation/ch/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.md" "b/translation/ch/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\231\275\347\201\274\350\217\234\345\277\203/\347\231\275\347\201\274\350\217\234\345\277\203.md"
@@ -0,0 +1,56 @@
+# 白灼菜心的做法
+
+<!-- 标题必须是 `菜名` + `的做法`。和文件名一致。 -->
+
+![白灼菜心](./白灼菜心.jpg)
+
+> 没有拍照，上图是网图，不过做出来都差不多啦
+
+白灼菜心是经典粤菜，白灼是粤菜的一种烹饪技法，用煮沸的水或汤将生的食物烫熟，称为白灼。这种烹饪手法能保持原有的鲜味，粤菜常用此法烹制虾和蔬菜。
+
+总之吧，减肥或者是**快速解决绿叶菜的绝佳方式**。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 新鲜菜心
+- 生抽、蚝油、盐
+- 大蒜、小米辣
+- 食用油
+
+## 计算
+
+如下的量两个人够吃，一个人吃直接搭配个米饭也可以的。
+
+- 新鲜菜心 250g
+- 食用油 10g
+- 调一个灵魂料汁儿
+  - 生抽 5g
+  - 蚝油 5g
+  - 盐、糖 5g
+- 大蒜四五瓣、小米辣一两根
+
+## 操作
+
+1. 菜心洗净，**去除根部比较硬或老的地方**。此处还用刀刮了**刮菜心根茎部分**，刮掉外面那层比较硬的，菜心内部更可口，但要注意根茎白灼时长，时间太长的话根茎不脆了
+
+2. 大蒜切成蒜末，有洋葱顺便加了点洋葱
+
+3. 调制灵魂料汁：生抽 5g 吧、蚝油 5g，加 3g 糖和 100g 清水半碗成一碗汁儿
+   >如果要是加淀粉，汤汁儿煮沸后更容易挂在菜心上，味道会更重一些，广东人可能吃不惯
+
+4. 一锅 500ml 清水加 5g 盐和 10g 食用油烧开
+
+5. 将菜心根茎在沸水中烫 1 分钟，直到根茎颜色变成深绿。再将整个菜心放到锅中烫熟 1 分钟，捞起来码入盘中
+
+6. 开另一小锅将兑好的料汁倒入，小火烧开，放入一半的蒜末，一点点姜丝和小米椒碎。在制作时加了一点点洋葱碎和大蒜，先在锅底倒油，五成热后倒入蒜末、洋葱，稍稍爆香后再加入料汁，加入小米辣煮开
+
+7. 料汁稍微收汁，煮沸后稍等十来秒吧，后直接浇在菜心上，不要特别多，但蒜末还是很给力的不要少蒜
+
+## 附加内容
+
+- 选择菜心一定要比较新鲜！新鲜！
+- 锅内烧清水要加油和盐
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\201\253\345\261\261\351\243\230\351\233\252.jpg" "b/translation/ch/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\201\253\345\261\261\351\243\230\351\233\252.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\201\253\345\261\261\351\243\230\351\233\252.jpg"
rename to "translation/ch/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\201\253\345\261\261\351\243\230\351\233\252.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277.md" "b/translation/ch/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277.md"
new file mode 100644
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+++ "b/translation/ch/dishes/vegetable_dish/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277/\347\263\226\346\213\214\350\245\277\347\272\242\346\237\277.md"
@@ -0,0 +1,39 @@
+# 糖拌西红柿的做法
+
+![示例菜成品](./火山飘雪.jpg)
+
+新鲜可口，制作简便，营养价值高，适合夏季食用，家庭餐桌上的一道美味凉菜。西红柿含有大量的维生素 C, 做法简单 几分钟就可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 西红柿
+- 白砂糖
+- 冰箱
+
+## 计算
+
+一份正好够 2 人吃。
+
+每份：
+
+- 西红柿 2 个（每个西红柿约 100g，共 200g）
+- 白砂糖 20g
+
+## 操作
+
+- 用刀将西红柿皮米字型划开
+- 用筷子插入西红柿的菊花，在燃气上转动烤 10 秒（或用开水冲 30 秒），直到西红柿皮卷边
+- 把西红柿的衣服脱光
+- 再西红柿大卸八块（沿纹路切可以更多的留汁水），去掉头部根蒂部，备用
+- 全部切好后，将西红柿在盘子中均匀码一层
+- 撒上白糖，重复上面一步直到全部西红柿放完
+- 放入冰箱冷藏 10 分钟
+- 一盘糖拌西红柿就好了，营养美味，酸甜爽口，夏日解暑又解腻
+
+## 附加内容
+
+在制作过程中 请您小心使用刀具。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\347\264\240\347\202\222\350\261\206\350\247\222.md" "b/translation/ch/dishes/vegetable_dish/\347\264\240\347\202\222\350\261\206\350\247\222.md"
new file mode 100644
index 0000000000..0ac7d4523a
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\264\240\347\202\222\350\261\206\350\247\222.md"
@@ -0,0 +1,48 @@
+# 素炒豆角的做法
+
+巨下饭的家常菜
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 豆角
+- 小米椒
+- 葱
+- 蒜
+- 生抽
+- 老抽
+- 耗油
+- 盐
+
+## 计算
+
+注意，受食材个体影响，本菜谱为 2 人份菜谱
+
+- 豆角 250g
+- 小米椒 2 个
+- 葱 3 圈
+- 蒜 2 颗
+- 生抽 6ml
+- 老抽 2ml
+- 耗油 6ml
+- 盐 6g
+
+## 操作
+
+- 葱切花，蒜切沫，备用。
+- 生抽、老抽、耗油、盐混合调料汁，备用。
+- 小米椒切圈，备用。
+- 豆角去筋，45° 斜切*4-10cm*小段，备用。
+- 起锅烧油(10ml - 15ml)，冒烟后放入葱、小米椒，翻炒至闻到香味；
+- 加入豆角，翻炒*30s*,
+- 加入料汁，开大火翻炒*2分钟*
+- 倒入 150ml 水
+- 转中小火，盖上锅盖焖制 8-10 分钟
+- 加入蒜切沫，出锅。
+
+## 附加内容
+
+- 切豆角需要一定的刀工，不会的可以使用剪刀
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/1.jpeg"
diff --git "a/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/2.jpeg" "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/2.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/2.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/2.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/\347\272\242\347\203\247\345\206\254\347\223\234.md" "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/\347\272\242\347\203\247\345\206\254\347\223\234.md"
new file mode 100644
index 0000000000..0f1e46c4ed
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\345\206\254\347\223\234/\347\272\242\347\203\247\345\206\254\347\223\234.md"
@@ -0,0 +1,51 @@
+# 红烧冬瓜的做法
+
+红烧冬瓜是一道具有色泽红亮，香鲜味美、营养价值丰富的家常菜
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 冬瓜
+* 食用油
+* 料酒
+* 淀粉
+* 生抽
+* 老抽
+* 鸡精
+* 香葱
+* 姜末
+* 蚝油
+
+## 计算
+
+每份：
+
+* 冬瓜 300 g
+* 食用油 50 ml
+* 料酒 2 ml
+* 淀粉 10 g
+* 生抽 10 ml
+* 老抽 15 ml
+* 鸡精 3 g
+* 香葱 0.5 根
+* 姜末 1 粒
+* 蚝油 15 ml
+
+## 操作
+
+* 冬瓜去皮，切 边长不超过 2cm 小块
+* 起锅烧油，放入冬瓜，缓缓翻滚煎炸 2 分钟 ，直至冬瓜表面泛金黄色
+* 取出冬瓜，放入大碗备用
+* 利用锅中的剩余油，依次放入姜末、生抽、蚝油，翻炒 15 S
+* 重新倒入冬瓜，翻炒 30 S 后，加入开水，水要没过冬瓜表面，大火煮 10 分钟
+* 加入老抽上色，继续煮，直至冬瓜软糯（筷子可以轻松插近冬瓜）
+* 加入鸡精、料酒、香葱翻炒后 30 S， 取出冬瓜到大碗中
+* 锅中剩余汤汁保留，倒入水淀粉，煮开后汤汁浇灌在冬瓜表面
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\350\214\204\345\255\220.md" "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\350\214\204\345\255\220.md"
new file mode 100644
index 0000000000..2250007bd2
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\347\272\242\347\203\247\350\214\204\345\255\220.md"
@@ -0,0 +1,56 @@
+# 红烧茄子的做法
+
+预估烹饪难度：★★★★
+
+## 必备原料和工具
+
+- 大蒜
+- 大葱
+- 青辣椒
+- 洋葱
+- 西红柿
+- 青茄子
+- 盐
+- 酱油
+- 鸡蛋
+- 面粉
+- 淀粉
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人食用
+
+总量：
+
+- 青茄子的数量 = 份数 * 0.7 个
+- 青辣椒 = 份数 * 0.5 个
+- 洋葱 = 份数 * 0.3 个
+- 西红柿 = 1 个
+- 大葱 = 半颗
+- 大蒜 = 3 瓣
+- 鸡蛋 = 1 个
+- 面粉 = 青茄子数量 * 150 克
+- 淀粉 = 面粉 / 4 克
+- 酱油 = 茄子数量 * 7 克（向上取整）
+
+## 操作
+
+1. 青茄子、青辣椒、西红柿、洋葱、大葱洗净。
+1. 大葱切 5 毫米宽的葱花，大蒜扒皮并拍碎，西红柿切 6 立方厘米的块，青辣椒、洋葱切 5g 的块。
+1. 茄子切菱形块（先切 2 公分厚的片，然后再把片切成 2 公分的条，最后斜刀切块儿...）。
+1. 将面粉倒入盆中，依次加入少量水，搅拌均匀，呈粘稠糊状。
+1. 加入淀粉，加入 30 克水，搅拌均匀。
+1. 将鸡蛋打到盆中，加入（面粉 / 20）克的盐，搅拌均匀。
+1. 将茄块倒入面糊中，搅拌使茄块的每一面都能沾上面糊。
+1. 开大火，热锅，加入 500 毫升的油，当能看到锅里的油冒出一丝烟时，调至小火，将茄块用筷子夹入到油锅，待所有的茄块下锅之后，调至中火，直到茄块变金黄色时捞出，将油倒出。
+1. 加入（份数 * 5）g 的油，放入大蒜、葱花，翻炒 15 秒，放入青辣椒块翻炒 30 秒，放入西红柿翻炒 30 秒。
+1. 放入炸好的茄块，加水面高度为锅内食材的 0.8 倍。
+1. 放入酱油和（份数 * 3）g 的盐。
+1. 等待，直到汤汁呈粘稠状（水位大概为剩余食材高度的 0.2-0.3 倍），开盖，盛出菜，关火。
+
+## 附加内容
+
+在操作的第 4-6 步骤中要注意：
+一定要顺序执行，否则会有灾难性错误......
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\204\206\347\232\256\350\261\206\350\205\220.md" "b/translation/ch/dishes/vegetable_dish/\350\204\206\347\232\256\350\261\206\350\205\220.md"
new file mode 100644
index 0000000000..dba601e945
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\204\206\347\232\256\350\261\206\350\205\220.md"
@@ -0,0 +1,43 @@
+# 脆皮豆腐的做法
+
+浓郁的酱汁裹满豆腐，吃一口就停不下来，别提有多好吃。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 老豆腐
+- 鸡蛋
+- 生抽
+- 老抽
+- 蚝油
+- 白糖
+- 玉米淀粉
+- 平底锅
+
+## 计算
+
+每份：
+
+- 老豆腐 1 块 （市场买 1.25 格 * 人）
+- 鸡蛋 2 只 * 老豆腐块数
+- 玉米淀粉 50 g * 老豆腐块数
+- 生抽 20 g
+- 蚝油 10 g
+- 老抽 5 g
+- 白糖 10 g
+
+## 操作
+
+- 鸡蛋搅拌形成蛋液放置备用
+- 配置酱料 （20 g 生抽+10 g 蚝油+5 g 老抽+10 g 白糖+10 g 玉米淀粉+200 ml 清水）
+- 老豆腐切片 （个人建议，仅供参考  人 * 5 片，厚度 1.2 cm）
+- 玉米淀粉倒入盘中，将老豆腐片粘上淀粉后，粘上蛋液，放置一旁
+- 热锅，锅内放入 18ml 食用油。等待 10 秒让油温升高
+- 将粘上蛋液的老豆腐片均匀放入锅中，铺好锅底，小火煎至金黄翻面
+- 待两面煎至金黄后，倒入酱料，让每块豆腐都沐浴在酱料中，大火 3 分钟至酱汁浓稠
+- 关火
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.jpg" "b/translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.jpg"
rename to "translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.md" "b/translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.md"
new file mode 100644
index 0000000000..682dc03216
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207.md"
@@ -0,0 +1,50 @@
+# 芹菜拌茶树菇的做法
+
+![芹菜拌茶树菇成品](./芹菜拌茶树菇.jpg)
+![闽星茶树菇](./闽星茶树菇.jpg)
+
+芹菜拌茶树菇是一道简单易做的凉拌菜。富含多种人体所需的维生素和矿物质。一般初学者只需要 30 分钟即可完成。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 闽星茶树菇
+- 芹菜
+- 香油
+- 蚝油
+- 味极鲜
+- 食用盐
+
+## 计算
+
+每次制作前需要确定计划做几份。一份可够 1-2 人。
+
+每份：
+
+- 闽星茶树菇 1 瓶
+- 芹菜 250-300g（推荐 30cm 高的芹菜苗,没有芹菜苗可以用山芹或芹菜代替但是需要稍微焯水断生）
+- 香油 5ml
+- 蚝油 大约 7ml
+- 味极鲜 3ml
+- 食用盐 大约 2g
+
+## 操作
+
+- （如果是芹菜苗这一步略过）用热水壶烧一壶热水,备用
+- 新鲜的芹菜苗或者芹菜摘去黄叶清洗,备用
+- （如果是芹菜苗这一步略过）将芹菜摘去叶子单独放一个盆中,将芹菜茎用刀划成 2-3 毫米宽的芹菜条备用,这一步的目的是让芹菜断生的更快更均匀,吃起来更脆更爽口
+- 芹菜苗切成 4cm 的芹菜段,备用
+- （如果是芹菜苗这一步略过）起锅开火,将热水壶的开水倒入锅中待水起泡沸腾
+- （如果是芹菜苗这一步略过）将切好的芹菜条放入锅中焯水,大约 20 秒放入芹菜叶,5 秒后关火全部捞出过凉水,备用
+- 将盆中焯好的芹菜或者芹菜苗撒上准备好的食盐,香油,耗油和味极鲜搅拌均匀
+- 将茶树菇倒入盆中搅拌均匀
+- 装盘
+- 开吃
+
+## 附加内容
+
+- 焯水时的水位需要没过芹菜
+- 芹菜叶太老太硬的话可以不要
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\351\227\275\346\230\237\350\214\266\346\240\221\350\217\207.jpg" "b/translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\351\227\275\346\230\237\350\214\266\346\240\221\350\217\207.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\351\227\275\346\230\237\350\214\266\346\240\221\350\217\207.jpg"
rename to "translation/ch/dishes/vegetable_dish/\350\212\271\350\217\234\346\213\214\350\214\266\346\240\221\350\217\207/\351\227\275\346\230\237\350\214\266\346\240\221\350\217\207.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\214\204\345\255\220\347\202\226\345\234\237\350\261\206.md" "b/translation/ch/dishes/vegetable_dish/\350\214\204\345\255\220\347\202\226\345\234\237\350\261\206.md"
new file mode 100644
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+++ "b/translation/ch/dishes/vegetable_dish/\350\214\204\345\255\220\347\202\226\345\234\237\350\261\206.md"
@@ -0,0 +1,48 @@
+# 茄子炖土豆的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 土豆
+- 肉
+- 辣椒（是青辣椒，而**不是辣椒面或辣椒油**）
+- 酱油
+- 盐
+- 蒜
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2-3 个人食用
+
+总量：
+
+- 茄子的数量 = 份数 * 1 个 （每个茄子约 150g）
+- 土豆数量 = 份数 * 1 个（每个土豆约 150g）
+- 肉量 = 份数 * 180 克
+- 酱油量 = 份数 * 15 毫升
+- 盐量 = 份数 * 5 克
+- 辣椒量 = 50 克（调味，所以无论多少人都放这些。）
+- 蒜量 = 3 瓣（调味，所以无论多少人都放这些。注意是里面的小瓣 3 瓣，而**不是3整头**）
+
+使用上述条件，计算出计划使用的原材料比例。
+
+## 操作
+
+1. 将茄子、土豆、辣椒洗净，蒜扒皮并拍碎。
+2. 将茄子、土豆切成约 6 立方厘米的块，辣椒切成 5 克的小块，肉切成 3 厘米的丝。
+3. 开火，热锅，加入份数 * 13 毫升的油。
+4. 当能看到锅里的油冒出一丝烟时，放入辣椒。
+5. 煸出辣椒香气后，立刻放入肉，用铲子翻炒 30 秒。
+6. 放入土豆，翻炒 30 秒。
+7. 放入茄子，翻炒 30 秒。
+8. 放入酱油和盐，继续翻炒 5 分钟。
+9. 加入水，水面高度为锅内食材高度的 0.9 倍，并盖上锅盖。
+10. 等待，直到锅内水的高度剩余食材高度的 0.1 倍时，开盖，放入蒜，搅拌均匀，关火。
+
+## 附加内容
+
+在操作的第 5-7 步骤中要注意：在此过程中注意锅底如果没有液体（油或水），则加 5 毫升的水再继续翻炒。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/1.jpeg"
diff --git "a/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/2.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/2.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/2.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/2.jpeg"
diff --git "a/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/3.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/3.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/3.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/3.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274.md" "b/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274.md"
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index 0000000000..0a9a6d927e
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274/\350\216\264\347\254\213\345\217\266\347\205\216\351\245\274.md"
@@ -0,0 +1,42 @@
+# 莴笋叶煎饼的做法
+
+莴笋叶煎饼营养、好吃
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 莴笋叶
+* 鸡蛋
+* 食用油
+* 生抽
+* 淀粉
+* 鸡精
+
+## 计算
+
+每份：
+
+* 莴笋叶 50 g
+* 鸡蛋 2 个
+* 食用油 30 ml
+* 生抽 5 ml
+* 淀粉 15 g
+* 鸡精 2 g
+
+## 操作
+
+* 莴笋叶剁碎，加入鸡蛋、生粉、生抽、鸡精搅拌均匀备用
+* 起锅烧油，倒入莴笋叶浆汁，均匀平铺在锅面上
+* 第一面炸 120 S 后，翻面再炸 60 S 后出锅
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+![示例菜成品](./3.jpeg)
+
+## 附加内容
+
+* 选择莴笋叶是某省市买到的蔬菜包基本都包含莴笋，可以换成韭菜等
+* 莴笋叶直接焯水后凉拌有苦味，所以选择做成煎饼的配菜
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.jpg" "b/translation/ch/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.jpg"
rename to "translation/ch/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.md"
new file mode 100644
index 0000000000..ec39edb653
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213/\350\217\240\350\217\234\347\202\222\351\270\241\350\233\213.md"
@@ -0,0 +1,38 @@
+# 菠菜炒鸡蛋的做法
+
+这道菜难度系数简单，营养丰富。
+
+![示例菜成品](./菠菜炒鸡蛋.jpg)
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 菠菜
+- 鸡蛋
+- 食用油
+- 食用盐
+
+## 计算
+
+按照 1 人的份量：
+
+- 菠菜 350g
+- 鸡蛋 2 个
+- 食用油 15ml
+- 食用盐 5g
+
+## 操作
+
+- 菠菜去根，洗净，放在篮子里，焯水
+- 将鸡蛋打入碗中，搅匀
+- 热锅，加入 10ml 油
+- 油热后，倒入鸡蛋液，中火翻炒 15 秒，先煎成蛋饼，然后再用锅铲切成小块
+- 关火，将鸡蛋块 盛到盘子中，不要洗锅
+- 重新开火，倒入 5ml 油，油热后，放入菠菜，大火 翻炒 15 秒后，倒入鸡蛋块，翻炒均匀
+- 加入 5g 盐、100ml 饮用水，大火 翻炒 10 秒
+- 关火，盛盘
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\221\261\347\205\216\350\261\206\350\205\220.md" "b/translation/ch/dishes/vegetable_dish/\350\221\261\347\205\216\350\261\206\350\205\220.md"
new file mode 100644
index 0000000000..cceda424cd
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\221\261\347\205\216\350\261\206\350\205\220.md"
@@ -0,0 +1,42 @@
+# 葱煎豆腐的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 白豆腐
+- 葱
+- 青辣椒
+- 盐
+- 鸡精
+- 平底锅
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用。
+
+总量：
+
+- 白豆腐的数量 = 份数 * 0.8 向上取整。
+- 辣椒的数量 = 1.5 只/三人。
+- 葱的数量 = 2 根/三人。
+- 盐量 = 份数 * 3g。
+- 鸡精量 = 份数 * 1.5g。
+
+使用上述条件，计算出计划使用的原材料比例，依口味调整。
+
+## 操作
+
+* 豆腐洗净。切约 5 mm 厚度，置于碟中。
+* 葱洗净，除去根部，切成葱花，备用。
+* 辣椒洗净，切开，去籽，切成 1cm * 1cm 状，备用、
+* 热锅，加入份数 * 9ml 油。
+* 油入锅后，使其均匀布于锅底，均匀放入豆腐，小火煎至金黄翻面。
+* 待两面金黄，盛入碟中备用。
+* 补油至覆盖锅底，倒入辣椒大火翻炒，并铲碾 3 分钟。
+* 倒入豆腐，翻炒，加入盐与鸡精，中火翻炒 1 分钟后倒入 10 ML 水，大火收汁。
+* 出锅前撒上之前计算好的葱花，起锅盛盘。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/1.JPG" "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/1.JPG"
new file mode 100644
index 0000000000..ba91cd7faa
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/1.JPG"
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0718560f3d726c99fe136c4b313062f9a741207ea56df0379dd07bb613db38f2
+size 291549
diff --git "a/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234.md"
new file mode 100644
index 0000000000..8f616f01ac
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234/\350\222\234\350\223\211\347\251\272\345\277\203\350\217\234.md"
@@ -0,0 +1,46 @@
+# 蒜蓉空心菜的做法
+
+背景：
+
+曾经去学校附近的川菜馆吃过蒜蓉空心菜，之后就一直很喜欢吃。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 空心菜
+* 蒜末
+* 盐
+* 生抽
+* 筷子
+* 铲子
+
+## 计算
+
+每份：
+
+* 新鲜空心菜 250 g
+* 大蒜半个，切碎为蒜末
+* 食用油 45 ml
+* 盐 2 g
+* 白糖 3 g
+* 生抽 8 ml
+
+## 操作
+
+* 空心菜洗净，去掉烂叶或者老梗，均匀切成 2 段或者 3 段（防止过长不好炒）
+* 锅里先倒少量油，烧至微微冒烟，此时拿起锅将国内的热油向四周浸润，让油均匀覆盖锅底，然后再倒入剩余的油([热锅凉油法](https://cook.aiursoft.cn/tips/learn/%E5%AD%A6%E4%B9%A0%E7%82%92%E4%B8%8E%E7%85%8E/?h=%E7%83%AD%E9%94%85#_5))。
+* 放入蒜末，小火炒 10 到 15 秒煸香
+* 尽快均匀地放入空心菜，**开大火**，左手拿铲子，右手拿筷子，配合将空心菜不停翻动，**直至软化变绿**。
+* 接着不需使用筷子，而是使用铲子快速翻炒已软化的空心菜 15 - 20 秒，使之受热更均匀，撒入盐 2 g ，白糖 3 g，生抽 8 ml。
+* 继续大火翻炒 10 秒，即可出锅。
+
+![示例菜成品](./1.JPG)
+
+## 附加内容
+
+* 空心菜尽量选择新鲜，鲜嫩的，否则炒出来口感可能会比较老
+* 实际放入空心菜的量可以根据锅的大小决定，建议不超过一个锅，否则太多的话开始的翻动阶段和后续的翻炒，容易掉出少量空心菜到灶台
+* 炒空心菜时，一定要**开大火**，这样空心菜才能快速变软的同时保持脆嫩的口感，大火也有利于炒出生抽的香味。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\350\245\277\345\205\260\350\212\261.md" "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\350\245\277\345\205\260\350\212\261.md"
new file mode 100644
index 0000000000..626217c644
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\222\234\350\223\211\350\245\277\345\205\260\350\212\261.md"
@@ -0,0 +1,42 @@
+# 蒜蓉西兰花的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 西兰花 1 个
+- 大蒜 3-4 瓣
+- 生抽
+- 蚝油
+- 白糖
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 2 个人吃。
+
+每份：
+
+- 西兰花 约 200 g （约 1/2 中等大小的西兰花）
+- 大蒜 3-4 瓣
+- 生抽 10 ml
+- 蚝油 5 ml
+- 白糖 2 g
+
+## 操作
+
+- 将 西兰花 切成小朵，清洗干净。
+- 将 大蒜 去皮，切成蒜末，备用。
+- 锅中加入 1000 ml 饮用水，大火烧开。
+- 放入 西兰花，保持大火 **煮 2-3 分钟**，至 西兰花 颜色变翠绿，口感变软。
+- 将 煮好的 西兰花 捞出，沥干水分，摆入盘中，备用。
+- 热锅，加入 10 ml 食用油。油温升高后，放入 大蒜末，小火煸炒出香味。
+- 加入 10 ml 生抽，5 ml 蚝油，2 g 白糖，加入 30 ml 饮用水。
+- 将锅中汤汁烧开。
+- 将烧好的蒜蓉汁 均匀淋在盘中的 西兰花 上。
+
+## 附加内容
+
+- 焯水时间不宜超过推荐时长，以免影响西兰花的口感和营养。
+- 如果想保留西兰花更脆的口感，可以缩短焯水时间。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\222\262\347\203\247\350\214\204\345\255\220.md" "b/translation/ch/dishes/vegetable_dish/\350\222\262\347\203\247\350\214\204\345\255\220.md"
new file mode 100644
index 0000000000..d2c57d7878
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\222\262\347\203\247\350\214\204\345\255\220.md"
@@ -0,0 +1,51 @@
+# 蒲烧茄子的做法
+
+众所皆知，茄子🍆和土豆🥔是两种荤菜。这一道蒲烧茄子，从外观上之于鳗鱼正如`土豆炖.*`中的生姜之于土豆。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 茄子
+- 蒲烧汁
+- 蜂蜜
+- 白糖
+- 生抽
+- 老抽
+- 料酒
+- 水
+
+## 计算
+
+- 根据锅的类型决策不同量的油
+  - 不粘锅:油汇聚成滴后要散布在茄子的面积
+  - 铁锅:摊开后油可以刚好覆盖锅底
+- 1 个长的上小下大的茄子（注意不要使用浙茄和圆茄）
+- 1 份蒲烧汁
+  - 20 ml 蜂蜜
+  - 15 ml 白糖
+  - 40 ml 生抽
+  - 10 ml 老抽
+  - 20 ml 料酒
+  - 100 ml 水
+
+## 操作
+
+- 茄子削皮、横着切成两段
+- 蒸 5  分钟
+- 纵向切开，不要切断，在两边切面各划 2~3 刀至可以摊平
+- 煎至两面金黄
+- 往茄子上浇蒲烧汁至没过 1/2 茄子高度
+- 煎至背面上色，翻面
+  - 同时收汁，若无法收汁可以加入水淀粉（生粉和水的比例在 1:4 到 1:10 根据收汁情况而定）
+- 把剩下的蒲烧汁浇在茄子上
+- 出锅，一份茄子烧蒲烧汁就烧好了
+
+## 附加内容
+
+- 这个蒲焼き其实很中国，日式的蒲烧其实是烤的。
+- 灵魂其实在于蒲烧汁？也可以买现成的蒲烧汁。
+- 如果觉得腻可以在装盘后撒点切成 2~5 mm 的小葱，颜色搭配上也能不那么单调。
+- 炒茄子（鱼香茄子、酱爆茄子）墙裂推荐浙茄，细长所以切成滚刀块刚刚好，皮很嫩不像这里需要去皮，茄子的味道适中。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.jpg" "b/translation/ch/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.jpg"
rename to "translation/ch/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.md" "b/translation/ch/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.md"
new file mode 100644
index 0000000000..a364dd9aef
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+++ "b/translation/ch/dishes/vegetable_dish/\350\231\216\347\232\256\351\235\222\346\244\222/\350\231\216\347\232\256\351\235\222\346\244\222.md"
@@ -0,0 +1,44 @@
+
+# 虎皮青椒的做法
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 青椒
+- 大蒜
+- 白糖（灵魂）
+- 醋
+- 生抽
+- 盐
+- 砵或者有一定深度的碗
+
+## 计算
+
+每份：
+
+- 青椒 5 个，长度在 10-15cm 的最为合适
+- 大蒜 2-3 瓣
+- 油 20ml
+- 白糖 15g
+- 生抽 15ml
+- 香醋 15ml
+- 盐 4g
+
+## 操作
+
+- 去掉青椒蒂，用自来水冲洗干净。
+- 青椒切长片，平均一个青椒纵向切成 3-4 片即可。
+- 大蒜去皮，切成碎末，体积在 2mm x 2mm x 2mm 即可。
+- `调料 1`：拿一个小碗倒入 20ml 油，将大蒜末放入其中。
+- `调料 2`：白糖、生抽、醋、盐全部倒入砵（碗）等容器，搅拌。
+- 将 `调料 1` 倒入锅中，开火加热 5 成放入青椒，青椒片不要叠在一起，单独成片放置锅中。
+- 用锅铲不停的按压青椒，合适的时候翻面。
+- 翻炒约 2 分钟，待青椒表皮出现褶皱时，倒入 `调料 2`。
+- 加大火候继续翻炒 30s 后即可出锅盛入盘中。
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
+
+![虎皮青椒](./虎皮青椒.jpg)
diff --git "a/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/1.jpeg"
diff --git "a/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/2.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/2.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/2.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/2.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207.md" "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207.md"
new file mode 100644
index 0000000000..a04c845823
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207/\350\232\235\346\262\271\344\270\211\351\262\234\350\217\207.md"
@@ -0,0 +1,64 @@
+# 蚝油三鲜菇的做法
+
+几分钟就能做出的蚝油蘑菇，滑嫩入味鲜美可口，别提多好吃了。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+* 香菇
+* 蟹味菇
+* 白玉菇
+* 小米辣
+* 菜椒
+* 食用油
+* 盐
+* 料酒
+* 淀粉
+* 生抽
+* 鸡精
+* 香葱
+* 姜末
+* 蚝油
+* 西蓝花
+
+## 计算
+
+每份：
+
+* 鲜香菇 2 朵
+* 蟹味菇 30 g
+* 白玉菇 30 g
+* 小米辣 1 根
+* 菜椒 0.5 颗
+* 食用油 10 ml
+* 食用盐 5 g
+* 料酒 2 ml
+* 淀粉 10 g
+* 生抽 10 ml
+* 鸡精 3 g
+* 香葱 0.5 根
+* 姜末 1 粒
+* 蚝油 5 ml
+* 开水 350 ml
+* 西蓝花 100 g
+
+## 操作
+
+* 蟹味菇、白玉菇 去掉根部泥土，掰散菌朵
+* 香菇切片（每片厚度 0.5-1 cm，厚点相对薄点更有嚼劲）
+* 生粉倒入小碗中，加入 50ml 水，搅拌生粉直至融化没有颗粒（即水淀粉）备用
+* 水开，放入西蓝花，清水煮 3 分钟，放入碗中备用
+* 洗锅烧开水，加入 5 g 食用盐，倒入蟹味菇、白玉菇、香菇，水煮 1 分钟
+* 1 分钟后，捞出沥干水分
+* 起锅烧油，待油开始冒小泡，放入姜末、小米辣、菜椒 煸炒 30 S
+* 倒入三鲜菇，然后依次倒入生抽、蚝油、鸡精，翻炒均匀后，倒入水淀粉
+* 中火烧干汁，加入料酒、葱花 出锅
+* 摆上西蓝花
+
+![示例菜成品](./1.jpeg)
+![示例菜成品](./2.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\347\224\237\350\217\234.md" "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\347\224\237\350\217\234.md"
new file mode 100644
index 0000000000..b8c2aaae2f
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\232\235\346\262\271\347\224\237\350\217\234.md"
@@ -0,0 +1,43 @@
+
+# 蚝油生菜的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 生菜
+- 蚝油
+- 大蒜
+- 生抽
+- 盐
+- 白糖
+- 食用油
+
+## 计算
+
+这道菜分量和在川菜馆点的标准分量一样
+
+- 生菜 1 棵( 200 g ± 50 )
+- 蚝油 6-8 ml
+- 大蒜 4-5 瓣（做成蒜泥或切碎）
+- 生抽 6 ml
+- 盐 0.5 g
+- 白糖 1 g
+- 食用油 5-8 ml
+
+## 操作
+
+- 生菜洗净并去掉烂菜叶。
+- 热锅，先放 1 L 清水（凉），然后在锅内放入 2 ml - 3 ml 食用油和 0.5 g 盐，等待锅中的水煮沸。
+- 水沸后，放入生菜，将**每一片**生菜叶都焯水 10 s。
+- 捞出生菜，控干水份，摆盘 。
+- 调汁：将生抽 10 ml 、蚝油 6-8 ml 、盐 0.5 g 、 白糖 1 g 放入碗中调匀，并加入 10-15 ml 清水（凉）搅拌均匀。
+- 再开火，热锅，放入食用油 5-8 ml，油热放入蒜泥。
+- 等待有蒜香飘出，倒入调好的汁，煮沸即可，立马关火。
+- 将锅中的汤汁均匀地**浇**在生菜上。
+
+## 附加内容
+
+这道菜富含维生素，做法简单，尝起来爽口又不上火。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\347\202\222\351\270\241\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\347\202\222\351\270\241\350\233\213.md"
new file mode 100644
index 0000000000..8b23f18166
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\347\202\222\351\270\241\350\233\213.md"
@@ -0,0 +1,57 @@
+# 西红柿炒鸡蛋的做法
+
+西红柿炒蛋是中国家常几乎最常见的一道菜肴。它的原材料易于搜集，制作步骤也较为简单，所以非常适合新厨师上手，是很多人学习做菜时做的第一道菜。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 西红柿
+* 鸡蛋
+* 食用油
+* 盐
+* 糖（可选）
+* 葱花（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+* 西红柿 = 1 个（约 180g） * 份数
+* 鸡蛋 = 1.5 个 * 份数，向上取整
+* 食用油 = 4ml * 鸡蛋/个
+* 盐 = 1.5-2g * 份数
+* 糖 = 0-2g * 份数
+* 葱花 = 0-10g * 份数
+
+## 操作
+
+- 西红柿洗净
+- 可选：去掉西红柿的外表皮
+  - 开水烫表皮，然后将西红柿放入冷水，剥去外皮
+- 西红柿去蒂，切成边长不超过 4cm 的小块，即为 `西红柿块`
+- 将鸡蛋打入碗中，加入 `1g * 份数` 的盐，搅匀，即为 `鸡蛋液`
+  - 可以考虑向鸡蛋中加入 1ml 醋，这可以去除腥味，令鸡蛋更蓬松
+- 热锅，加入食用油
+- 油热后，倒入 `鸡蛋液`。翻炒至鸡蛋结为固体且颜色微微发黄，即为 `半熟鸡蛋`
+- 关火。将 `半熟鸡蛋` 盛盘，重新开火
+  - 注意：不要洗锅
+- 加入 `西红柿块`，锅铲拍打并翻炒 20 秒，或至西红柿软烂
+- 向锅中加入 `半熟鸡蛋`，翻炒均匀
+  - 可以考虑加入 10ml 番茄酱和 50ml 清水，增加汤汁
+  - 可以额外加入一些其它熟肉和材料
+- 加入剩余的盐、糖（可选，如果倾向于甜味版本）、葱花（可选），翻炒均匀
+- 关火，盛盘
+
+## 附加内容
+
+这道菜根据不同的口味偏好，存在诸多版本，包括且不限于：
+
+* 快速做法：
+  - 直接在有`半熟鸡蛋`的锅中加入 `西红柿块`，与鸡蛋一起翻炒直至西红柿软烂
+  - 继续 第 10 步
+* 加入盐 改为 “加入两滴生抽”
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/1.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271.md" "b/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271.md"
new file mode 100644
index 0000000000..7895cf9003
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271/\350\245\277\347\272\242\346\237\277\350\261\206\350\205\220\346\261\244\347\276\271.md"
@@ -0,0 +1,47 @@
+# 西红柿豆腐汤羹的做法
+
+西红柿豆腐汤羹是一道很清淡美味的汤羹
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 西红柿
+* 鸡蛋
+* 豆腐
+* 食用油
+* 盐
+* 淀粉
+* 鸡精
+* 香葱
+* 姜
+* 开水
+
+## 计算
+
+每份：
+
+* 西红柿 1 个
+* 鸡蛋 1 个
+* 豆腐 100 g
+* 食用油 5 ml
+* 盐 2 g
+* 淀粉 5 g
+* 鸡精 2 g
+* 香葱 0.5 根
+* 姜 1 片
+* 开水 350 ml
+
+## 操作
+
+* 西红柿切成小丁、鸡蛋打入碗中搅拌、豆腐切块备用
+* 起锅烧油，放入姜片 5 S 后倒入入西红柿翻炒 30 S
+* 锅中加入开水，汤水烧开，60 S 后到入鸡蛋液、豆腐块
+* 汤水重新烧开后，加入水淀粉，沿一个方向搅拌 2 圈
+* 加入鸡精、盐、香葱，30 S 后起锅
+
+![示例菜成品](./1.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.md"
new file mode 100644
index 0000000000..067d5fef75
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213/\350\245\277\350\221\253\350\212\246\347\202\222\351\270\241\350\233\213.md"
@@ -0,0 +1,41 @@
+# 西葫芦炒鸡蛋的做法
+
+![西葫芦炒鸡蛋](./西葫芦炒鸡蛋.jpeg)
+
+西葫芦炒鸡蛋是一道简单易做的家常菜。简单易购的食材，好吃又下饭。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 西葫芦
+- 鸡蛋
+- 西红柿（可选）
+- 食用盐
+- 食用油
+
+## 计算
+
+按照 2 人的份量：
+
+- 西葫芦 500g
+- 西红柿 100g
+- 鸡蛋 3 个
+- 食用油 10-20ml
+- 食用盐 6g
+
+## 操作
+
+- 西红柿洗净，切成小块，备用
+- 西葫芦洗净，切成边长约为 4cm 的菱形，备用
+- 打三个鸡蛋到碗里，打散搅匀，备用
+- 热锅，锅内放入 5ml - 10ml 食用油
+- 倒入鸡蛋，保持翻炒至鸡蛋成固体，用锅铲分成小块后盛到碗里，备用
+- 锅内放入 5ml - 10ml 食用油，倒入西红柿，炒至变软
+- 倒入西葫芦一起翻炒均匀，放入 6g 食用盐，将火调小然后**等待 4 - 5 分钟**
+- 倒入备用的鸡蛋，中火翻炒 15 秒
+- 关火，盛盘
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/1.jpeg" "b/translation/ch/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/1.jpeg"
similarity index 100%
rename from "dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/1.jpeg"
rename to "translation/ch/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/1.jpeg"
diff --git "a/translation/ch/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206.md" "b/translation/ch/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206.md"
new file mode 100644
index 0000000000..92473f6bbb
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206/\350\257\235\346\242\205\347\205\256\346\257\233\350\261\206.md"
@@ -0,0 +1,31 @@
+# 话梅煮毛豆的做法
+
+酸甜可口、营养价值高的一种简易美食
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+* 毛豆
+* 话梅
+* 食用盐
+
+## 计算
+
+每份：
+
+* 毛豆 300 g
+* 话梅 6 颗
+* 食用盐 2 g
+
+## 操作
+
+* 清水加入食用盐，毛豆浸泡 15 分钟
+* 加入开水，倒入毛豆、话梅，水煮 20-30 分钟
+* 起锅开吃
+
+![示例菜成品](./1.jpeg)
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\205\270\350\276\243\345\234\237\350\261\206\344\270\235.md" "b/translation/ch/dishes/vegetable_dish/\351\205\270\350\276\243\345\234\237\350\261\206\344\270\235.md"
new file mode 100644
index 0000000000..21ee65cfa4
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\205\270\350\276\243\345\234\237\350\261\206\344\270\235.md"
@@ -0,0 +1,48 @@
+# 酸辣土豆丝的做法
+
+酸辣土豆丝是一道简单易做的菜。色泽光亮，酸辣可口。辅料辣椒富含维生素 C。该菜用料简单，好学易做
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 土豆
+- 大蒜
+- 青椒
+- 红椒
+- 干辣椒
+- 葱
+- 生抽
+- 陈醋
+- 盐
+
+## 计算
+
+每份：
+
+- 土豆 240g（越细越长更好）
+- 大蒜 4 瓣
+- 青椒 0.5 个
+- 红椒 0.5 个
+- 干辣椒 3 个
+- 葱 1 根
+- 生抽 5ml
+- 陈醋 10ml
+- 盐 2g
+- 食用油 10-15ml
+
+## 操作
+
+- 土豆去皮、切丝（或用刨丝器）。
+- 切好的土豆丝用清水清洗，去除多余的淀粉，然后对土豆丝焯水 10 秒。沥干，备用。
+- 葱蒜干辣椒切小块，青红椒切丝。
+- 热锅，小火热油爆香蒜和干辣椒。
+- 加入青红椒翻炒几下，加入土豆丝翻炒至变色。
+- 加 5ml 生抽，10ml 陈醋，蒜末，最后加入盐翻炒均匀即可。
+
+## 附加内容
+
+- 清洗土豆丝淀粉一定要去干净，不然会全黏在一起
+- 加入蒜末、盐后应尽快出锅，保留蒜香以及避免破坏口感。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\207\221\351\222\210\350\217\207\346\227\245\346\234\254\350\261\206\350\205\220\347\205\262.md" "b/translation/ch/dishes/vegetable_dish/\351\207\221\351\222\210\350\217\207\346\227\245\346\234\254\350\261\206\350\205\220\347\205\262.md"
new file mode 100644
index 0000000000..763d307e4b
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\207\221\351\222\210\350\217\207\346\227\245\346\234\254\350\261\206\350\205\220\347\205\262.md"
@@ -0,0 +1,43 @@
+# 金针菇日本豆腐煲的做法
+
+金针菇日本豆腐煲是一道容易上手的日常料理。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 金针菇
+- 日本豆腐（玉子豆腐）
+- 小米椒
+- 生抽
+- 蚝油
+- 盐
+- 糖
+- 食用油
+
+## 计算
+
+每份：
+
+- 金针菇 1-2 把
+- 豆腐 2 袋
+- 小米椒 3-5 根，切碎
+- 蒜 2-3 瓣
+- 生抽 15ml
+- 蚝油 5ml
+- 老抽 3ml
+- 糖 3g
+- 食用油 10-15ml
+
+## 操作
+
+- 豆腐切片，小火煎到两面金黄出锅备用。
+- 切蒜成蒜末；将生抽，蚝油，老抽，糖，100ml 水调汁备用。
+- 热锅放油，油热放小米椒、蒜末爆香，先放金针菇，炒软，把煎好的豆腐平铺在金针菇上，倒入#2 配好的料汁，焖 5 分钟，大火收汁。
+
+## 附加内容
+
+- 金针菇一定要先炒软
+- 豆腐尽量不要翻炒，容易碎
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\231\225\345\214\227\347\206\254\350\261\206\350\247\222.md" "b/translation/ch/dishes/vegetable_dish/\351\231\225\345\214\227\347\206\254\350\261\206\350\247\222.md"
new file mode 100644
index 0000000000..225b26672d
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\231\225\345\214\227\347\206\254\350\261\206\350\247\222.md"
@@ -0,0 +1,56 @@
+# 陕北熬豆角的做法
+
+陕北熬豆角是一种对初学者极其友善的菜，因其制作方式使用`熬`的方式，食材可多可少，可有可无，几乎不存在失败的可能性。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 豆角
+- 土豆
+- 西红柿
+- 螺丝椒（可选）
+- 盐
+- 生抽
+- 五香粉
+- 蚝油
+- 葱
+- 姜
+- 蒜
+
+## 计算
+
+注意，受食材个体影响，本菜谱为 2 人份菜谱
+
+- 豆角 300g * 2 人
+- 土豆 1 个 * 2 人
+- 西红柿 1 个 * 2 人
+- 螺丝椒（可选）2 个 * 2 人
+- 盐 6g * 2 人
+- 生抽 6ml * 2 人
+- 五香粉 3g * 2 人
+- 蚝油 6ml * 2 人
+- 葱 3 圈
+- 姜 2g
+- 蒜 2 颗
+- 香菜碎（可选）根据口味加
+
+## 操作
+
+- 葱切花，蒜切沫，姜切丝，备用。
+- 豆角去筋，切*2-10cm*小段，备用。
+- 土豆去皮，切*1cm³*小块，备用。
+- 西红柿去皮，切*1cm³*小块，备用。
+- 辣椒去仔，切*0.15cm 宽*条，备用。
+- 起锅烧油(10ml - 15ml)，冒烟后放入葱姜蒜，翻炒至闻到葱姜蒜香味；
+- 加入豆角，翻炒至变色（青绿色变为翠绿色）；
+- 加入土豆块，翻炒 30s；
+- 加入热水（水面刚刚漫过菜），盖上锅盖熬至土豆*变软*（可以用筷子确认）；
+- 加入西红柿块，加入盐，生抽，蚝油，五香粉，辣椒，熬至西红柿成汁（注意搅拌，防止糊锅）；
+- 加入香菜碎，出锅。
+
+## 附加内容
+
+- 加入西红柿后开始继续熬制后，需要偶尔翻搅防止糊底
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\233\267\346\244\222\347\232\256\350\233\213.md" "b/translation/ch/dishes/vegetable_dish/\351\233\267\346\244\222\347\232\256\350\233\213.md"
new file mode 100644
index 0000000000..7ed0f458a2
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\233\267\346\244\222\347\232\256\350\233\213.md"
@@ -0,0 +1,54 @@
+# 雷椒皮蛋的做法
+
+雷椒皮蛋是一个非常简单的下饭凉菜，这道菜操作比较简单，且食材常见, 最终成品卖相不会很好看，但是是夏天下饭的神器之一
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 皮蛋
+- 长条青椒（有些叫线椒，后面介绍以“青椒”代替）
+- 葱
+- 蒜
+- 小米辣(可选）
+- 食用油
+- 生抽
+- 陈醋
+- 白糖
+- 香油
+- 深一点的小铁盆
+
+## 计算
+
+每份：
+
+- 皮蛋 2 个
+- 青椒 4 根 （长 10-15cm，宽 2-4cm）
+- 葱 （大约 10cm 即可，葱绿最佳）
+- 蒜 3-4 瓣
+- 食用油 10-20ml
+- 生抽 15-20ml
+- 陈醋 15-20ml
+- 白糖 6-10g
+- 香油 5-7ml
+- 小米辣 3-4 颗
+
+## 操作
+
+- 青椒清洗，去除根部，侧面切开，去除内部的子后在案板压平，备用（一定要去除青椒子，否则会在锅里炸开）
+- 葱切成半厘米小段，备用
+- 蒜去皮，切成碎末，备用
+- 皮蛋去皮，备用
+- 小米辣，切成 5-10mm 的小段，备用
+- 热锅，锅内放入 10ml - 20ml 食用油
+- 放入全部青椒，改小火保持锅子温度，煎至青椒变软（可以用筷子试一下，插入即透即可）
+- 关火，将皮蛋和青椒放入小铁盆中
+- 方法 1： 有擀面杖且砸东西不会吵到邻居：用擀面杖的一头在小盆中砸击皮蛋和青椒，至皮蛋与青椒混合（选项）
+- 方法 2：将青椒用手撕开，撕成大约半厘米的条状，用叉子将皮蛋压碎（选项）
+- 小米辣
+- 倒入生抽，陈醋，白糖，香油，以及其他未使用的备用食材
+- 均匀搅拌
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\201\253\350\205\277\347\202\222\351\273\204\347\223\234.md" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\201\253\350\205\277\347\202\222\351\273\204\347\223\234.md"
new file mode 100644
index 0000000000..c231d9f0c4
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\201\253\350\205\277\347\202\222\351\273\204\347\223\234.md"
@@ -0,0 +1,44 @@
+# 鸡蛋火腿炒黄瓜的做法
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 黄瓜
+- 鸡蛋
+- 火腿肠
+- 盐
+- 生抽
+- 红尖椒（可选）
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人吃。
+
+每份：
+
+- 黄瓜 1 根（约 200g）
+- 鸡蛋 2 个
+- 火腿肠 1 根（约 40g）
+- 红尖椒 1 个（可选）
+- 食用油 10ml
+- 生抽 3ml
+- 盐 2g
+
+## 操作
+
+- 黄瓜洗净，切半圆形片，备用
+- 火腿切半圆形片，备用
+- 红尖椒（可选）切碎，备用
+- 将鸡蛋打入碗中，搅匀，即为 `鸡蛋液`
+- 热锅里倒 5ml 食用油
+- 油热后转小火，倒入打散的`鸡蛋液`，用筷子划散，翻炒至鸡蛋结为固体且颜色微微发黄，即为 `半熟鸡蛋`，盛出备用
+- **不用洗锅**，往锅内倒入 5ml 食用油，倒入黄瓜片大火**翻炒 1 分钟**
+- 把 `半熟鸡蛋` 倒入锅中，调入 2g 盐、3ml 生抽，立刻倒入火腿片和辣椒碎（可选）翻炒均匀
+- 关火，盛盘
+
+## 附加内容
+
+- 火腿是咸的，要在调味后才加入，这样不会让火腿也沾上盐
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.jpg" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.jpg"
rename to "translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.md" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.md"
new file mode 100644
index 0000000000..2ee901a36a
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\345\276\256\346\263\242\347\202\211\351\270\241\350\233\213\347\276\271.md"
@@ -0,0 +1,51 @@
+# 微波炉鸡蛋羹的做法
+
+![微波炉鸡蛋羹](./微波炉鸡蛋羹.jpg)
+微波炉鸡蛋羹是一个简单易制作的菜。非常适合夜间突然饿了的时候充当夜宵，快捷简单。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+每次制作可以最多制作三份。超过 3 人需要的情况下，需要分多次制作。
+
+- 鸡蛋
+- 水
+
+## 计算
+
+每次制作前需要确定计划做几份。一份正好够 1 个人食用
+
+总量：
+
+- 鸡蛋 2 个 * 份数
+- 水 200ml * 份数
+- 虾皮 10 个 * 份数（可选）
+- 葱 5g *份数（可选）
+- 盐 3g * 份数
+- 酱油（可选）
+- 芝麻油（香油） 1ml（可选）
+
+## 操作
+
+- 将鸡蛋打入可使用微波炉加热的陶瓷碗中，使用筷子将其打散。
+- 加入水和盐，搅拌均匀。
+- 将虾皮放入碗中，搅拌均匀，保证所有虾皮不会堆积在一起。
+- 葱切碎至边长 0.6±3mm 状，放入碗中搅拌均匀。
+- 将此碗及内容物放入微波炉中，容器表面覆盖保鲜膜或以可微波瓷盘加盖（注意：不得密封，必须留有涨缩量）加热 2 分钟(500W)。
+- 小心地取下保鲜膜或其他覆盖物，然后继续加热 2 分钟。
+- 若微波炉不带旋转式加热盘，将碗缓慢的水平旋转 180 度，以确保内容物加热均匀。
+- 放入芝麻油。
+- 小心地从微波炉中拿出碗（真的很烫）。
+- 如果选择放入酱油，则确保酱油在鸡蛋羹表面流动后能以最薄的形式沾满鸡蛋羹表面即可。
+- 开心的享受鸡蛋羹
+
+## 附加内容
+
+- 鸡蛋 1 个约为 50±5g。若使用其他品种蛋品可按比例增减水量。
+
+- 一定要确保将鸡蛋打散，否则可能会发生轻度鸡蛋爆炸。
+
+- 鸡蛋和水不能超过碗容量的 2/3，否则可能发生溢出。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\350\222\270\347\256\261\351\270\241\350\233\213\347\276\271.md" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\350\222\270\347\256\261\351\270\241\350\233\213\347\276\271.md"
new file mode 100644
index 0000000000..e7cfc4b10a
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\350\222\270\347\256\261\351\270\241\350\233\213\347\276\271.md"
@@ -0,0 +1,43 @@
+# 蒸箱鸡蛋羹的做法
+
+蒸箱鸡蛋羹，是一道简单快捷易做的菜，制作时长约为 15 分钟。适用于有家庭蒸箱的厨师。
+
+预估烹饪难度：★★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 食用盐
+- 食用油
+- 生抽（可选）
+- 蒸箱
+
+## 计算
+
+按照 1 人的份量：
+
+- 鸡蛋 1 个
+- 食用盐 1g
+- 食用油 5ml
+- 生抽 / 味极鲜 6ml（可选调味）
+
+## 操作
+
+- 一个鸡蛋放入碗中打散
+- 向碗中加入鸡蛋体积 1.0-1.5 倍 60 度纯净水，并且搅拌均匀
+  - 正确范围内水越少弹，水越多越嫩
+  - 注意：超出范围后，水越少会口感变得太弹，水越多会变得太稀
+- 加入食用盐 1g
+  - 盐起到了重要的增加底味和凝固作用
+- 加入食用油 5ml
+- 过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）
+- 确认蒸箱的水源已经补充至足够（若不确定，可把水槽补满）
+- 将已经完全搅拌均匀的鸡蛋液碗放入蒸箱
+- 调节至**100摄氏度**蒸 **10 分钟**
+- 打开蒸箱 （注意：蒸箱在开启时会有蒸气瞬间喷出，注意缓慢开启）
+- 出锅（可加入生抽调味）
+- 享用
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.jpg" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.jpg"
similarity index 100%
rename from "dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.jpg"
rename to "translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.jpg"
diff --git "a/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.md" "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.md"
new file mode 100644
index 0000000000..b99595852b
--- /dev/null
+++ "b/translation/ch/dishes/vegetable_dish/\351\270\241\350\233\213\347\276\271/\351\270\241\350\233\213\347\276\271.md"
@@ -0,0 +1,54 @@
+# 鸡蛋羹的做法
+
+![鸡蛋羹成品](./鸡蛋羹.jpg)
+
+鸡蛋羹，又称水蒸蛋，不需要准备复杂的食材，是一道简单快捷易做的菜，当早餐或是正餐都可，制作时长约为 15 分钟。
+
+预估烹饪难度：★★
+
+## 必备原料和工具
+
+- 鸡蛋
+- 食用盐
+- 香油
+- 生抽 / 味极鲜
+- 白醋（可选）
+- 藤椒油（可选）
+
+## 计算
+
+按照 1 人的份量：
+
+- 鸡蛋 2 个
+- 食用盐 3g
+- 香油（或芝麻油） 2-4ml
+- 生抽 / 味极鲜 8ml
+- 白醋（或料酒） 2ml（可选）
+
+## 操作
+
+- 两个鸡蛋放入碗中打散
+- 加入食用盐 3g
+  - 盐起到了重要的增加底味和凝固作用
+- 加入 2ml 白醋，去除鸡蛋的腥味（可选）
+  - 加入米醋也行，但米醋的颜色会使鸡蛋微微发黑
+  - 还可以加入料酒，同样具有去腥的作用，且没有醋的酸味
+- 向碗中加入鸡蛋体积 1-1.5 倍的 70 度纯净水，并且搅拌均匀
+  - 1 倍的水鸡蛋更弹，1.5 倍的水鸡蛋更嫩
+- 过滤蛋液，去掉蛋液中的浮沫（可选，不过滤蒸出来的蛋会有气泡导致不好看）
+- 向任意一口锅中加入 50ml 清水，水烧开后，放入盛有鸡蛋液的碗
+  - 蒸碗要盖上一个盖子，倒扣一个有凹槽的铁碟子，或者使用保鲜膜来减少水汽进入，这是为了避免其变成蜂窝状
+- 蒸煮步骤（二选一）
+  1. 开**中火**蒸**10 分钟**, 10 分钟之后关火再闷上**5 分钟**。
+  2. 开**大火**蒸**5 分钟**，要保持锅中水一直处于沸腾状态，否则要延长时间。每隔**2 分钟**开盖一次释放水蒸气，开盖过晚蛋羹容易变成蜂窝状；开盖太早/频繁蒸的时间需要久一些。
+- 如何判断已经熟了？
+  - 晃动碗，蛋羹不再处于液体状态，拥有类似果冻的 Q 弹状态即可出锅。
+- 出锅
+- 加入香油和生抽即可享用
+  - 也可用藤椒油代替香油，增加麻爽口感
+
+## 附加内容
+
+上面介绍的是基础水蒸蛋做法，可以在此基础上派生，添加诸如火腿肠、肉馅、虾皮等材料，丰富鸡蛋羹的口感。
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git a/translation/ch/starsystem/0Star.md b/translation/ch/starsystem/0Star.md
new file mode 100644
index 0000000000..89e952ce24
--- /dev/null
+++ b/translation/ch/starsystem/0Star.md
@@ -0,0 +1,3 @@
+# 0 星难度菜品
+
+* [煎烤羊排](./../dishes/meat_dish/煎烤羊排/煎烤羊排.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/1Star.md b/translation/ch/starsystem/1Star.md
new file mode 100644
index 0000000000..b02bd78419
--- /dev/null
+++ b/translation/ch/starsystem/1Star.md
@@ -0,0 +1,29 @@
+# 1 星难度菜品
+
+* [吐司果酱](./../dishes/breakfast/吐司果酱.md)
+* [微波炉荷包蛋](./../dishes/breakfast/微波炉荷包蛋.md)
+* [微波炉蛋糕](./../dishes/breakfast/微波炉蛋糕.md)
+* [牛奶燕麦](./../dishes/breakfast/牛奶燕麦.md)
+* [空气炸锅面包片](./../dishes/breakfast/空气炸锅面包片.md)
+* [金枪鱼酱三明治](./../dishes/breakfast/金枪鱼酱三明治.md)
+* [蔗糖糖浆](./../dishes/condiment/蔗糖糖浆/蔗糖糖浆.md)
+* [奇异果菠菜特调](./../dishes/drink/奇异果菠菜特调/奇异果菠菜特调.md)
+* [柠檬水](./../dishes/drink/柠檬水/柠檬水.md)
+* [砂糖椰子冰沙](./../dishes/drink/砂糖椰子冰沙/砂糖椰子冰沙.md)
+* [酸梅汤（半成品加工）](./../dishes/drink/酸梅汤（半成品加工）.md)
+* [黔式腊肠娃娃菜](./../dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md)
+* [半成品意面](./../dishes/semi-finished/半成品意面.md)
+* [速冻水饺](./../dishes/semi-finished/速冻水饺.md)
+* [速冻汤圆](./../dishes/semi-finished/速冻汤圆/速冻汤圆.md)
+* [奶油蘑菇汤](./../dishes/soup/奶油蘑菇汤.md)
+* [朱雀汤](./../dishes/soup/朱雀汤/朱雀汤.md)
+* [意式肉酱面](./../dishes/staple/意式肉酱面/意式肉酱面.md)
+* [煮泡面加蛋](./../dishes/staple/煮泡面加蛋.md)
+* [电饭煲蒸米饭](./../dishes/staple/米饭/电饭煲蒸米饭.md)
+* [老干妈拌面](./../dishes/staple/老干妈拌面.md)
+* [螺蛳粉](./../dishes/staple/螺蛳粉.md)
+* [麻油拌面](./../dishes/staple/麻油拌面.md)
+* [凉拌油麦菜](./../dishes/vegetable_dish/凉拌油麦菜.md)
+* [凉拌黄瓜](./../dishes/vegetable_dish/凉拌黄瓜.md)
+* [清蒸南瓜](./../dishes/vegetable_dish/清蒸南瓜.md)
+* [炒滑蛋](./../dishes/vegetable_dish/炒滑蛋/炒滑蛋.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/2Star.md b/translation/ch/starsystem/2Star.md
new file mode 100644
index 0000000000..5b3707d049
--- /dev/null
+++ b/translation/ch/starsystem/2Star.md
@@ -0,0 +1,87 @@
+# 2 星难度菜品
+
+* [白灼虾](./../dishes/aquatic/白灼虾/白灼虾.md)
+* [蒜蓉虾](./../dishes/aquatic/蒜蓉虾/蒜蓉虾.md)
+* [蒜香黄油虾](./../dishes/aquatic/蒜香黄油虾/蒜香黄油虾.md)
+* [太阳蛋](./../dishes/breakfast/太阳蛋.md)
+* [手抓饼](./../dishes/breakfast/手抓饼.md)
+* [桂圆红枣粥](./../dishes/breakfast/桂圆红枣粥.md)
+* [水煮玉米](./../dishes/breakfast/水煮玉米.md)
+* [煎饺](./../dishes/breakfast/煎饺.md)
+* [燕麦鸡蛋饼](./../dishes/breakfast/燕麦鸡蛋饼.md)
+* [美式炒蛋](./../dishes/breakfast/美式炒蛋.md)
+* [蒸水蛋](./../dishes/breakfast/蒸水蛋.md)
+* [蒸花卷](./../dishes/breakfast/蒸花卷.md)
+* [蛋煎糍粑](./../dishes/breakfast/蛋煎糍粑.md)
+* [鸡蛋三明治](./../dishes/breakfast/鸡蛋三明治.md)
+* [油酥](./../dishes/condiment/油酥.md)
+* [炸串酱料](./../dishes/condiment/炸串酱料.md)
+* [糖醋汁](./../dishes/condiment/糖醋汁.md)
+* [草莓酱](./../dishes/condiment/草莓酱/草莓酱.md)
+* [蒜香酱油](./../dishes/condiment/蒜香酱油.md)
+* [烤箱版巴斯克芝士蛋糕](./../dishes/dessert/烤箱版巴斯克芝士蛋糕/烤箱版巴斯克芝士蛋糕.md)
+* [草莓冰淇淋](./../dishes/dessert/草莓冰淇淋/草莓冰淇淋.md)
+* [龟苓膏](./../dishes/dessert/龟苓膏/龟苓膏.md)
+* [冬瓜茶](./../dishes/drink/冬瓜茶.md)
+* [冰粉](./../dishes/drink/冰粉/冰粉.md)
+* [可乐桶](./../dishes/drink/可乐桶.md)
+* [奶茶](./../dishes/drink/奶茶.md)
+* [杨枝甘露](./../dishes/drink/杨枝甘露.md)
+* [耙耙柑茶](./../dishes/drink/耙耙柑茶/耙耙柑茶.md)
+* [金汤力](./../dishes/drink/金汤力/金汤力.md)
+* [金菲士](./../dishes/drink/金菲士/金菲士.md)
+* [长岛冰茶](./../dishes/drink/长岛冰茶.md)
+* [荷兰豆炒腊肠](./../dishes/meat_dish/荷兰豆炒腊肠/荷兰豆炒腊肠.md)
+* [蒜苔炒肉末](./../dishes/meat_dish/蒜苔炒肉末.md)
+* [豆豉鲮鱼油麦菜](./../dishes/meat_dish/豆豉鲮鱼油麦菜/豆豉鲮鱼油麦菜.md)
+* [炸薯条](./../dishes/semi-finished/炸薯条/炸薯条.md)
+* [空气炸锅鸡翅中](./../dishes/semi-finished/空气炸锅鸡翅中/空气炸锅鸡翅中.md)
+* [速冻馄饨](./../dishes/semi-finished/速冻馄饨.md)
+* [小米粥](./../dishes/soup/小米粥.md)
+* [米粥](./../dishes/soup/米粥.md)
+* [紫菜蛋花汤](./../dishes/soup/紫菜蛋花汤.md)
+* [西红柿鸡蛋汤](./../dishes/soup/西红柿鸡蛋汤.md)
+* [金针菇汤](./../dishes/soup/金针菇汤.md)
+* [微波炉腊肠煲仔饭](./../dishes/staple/微波炉腊肠煲仔饭/微波炉腊肠煲仔饭.md)
+* [汤面](./../dishes/staple/汤面.md)
+* [炒方便面](./../dishes/staple/炒方便面.md)
+* [电饭煲三文鱼炊饭](./../dishes/staple/电饭煲三文鱼炊饭/电饭煲三文鱼炊饭.md)
+* [煮锅蒸米饭](./../dishes/staple/米饭/煮锅蒸米饭.md)
+* [葱油拌面](./../dishes/staple/葱油拌面.md)
+* [西红柿鸡蛋挂面](./../dishes/staple/西红柿鸡蛋挂面/西红柿鸡蛋挂面.md)
+* [酱拌荞麦面](./../dishes/staple/酱拌荞麦面/酱拌荞麦面.md)
+* [酸辣蕨根粉](./../dishes/staple/酸辣蕨根粉.md)
+* [醪糟小汤圆](./../dishes/staple/醪糟小汤圆.md)
+* [陕西油泼面](./../dishes/staple/陕西油泼面/陕西油泼面.md)
+* [鲣鱼海苔玉米饭](./../dishes/staple/鲣鱼海苔玉米饭/鲣鱼海苔玉米饭.md)
+* [麻辣减脂荞麦面](./../dishes/staple/麻辣减脂荞麦面.md)
+* [凉拌木耳](./../dishes/vegetable_dish/凉拌木耳/凉拌木耳.md)
+* [凉拌莴笋](./../dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md)
+* [凉拌豆腐](./../dishes/vegetable_dish/凉拌豆腐.md)
+* [凉拌金针菇](./../dishes/vegetable_dish/凉拌金针菇.md)
+* [松仁玉米](./../dishes/vegetable_dish/松仁玉米.md)
+* [水油焖蔬菜](./../dishes/vegetable_dish/水油焖蔬菜.md)
+* [油醋爆蛋](./../dishes/vegetable_dish/油醋爆蛋.md)
+* [洋葱炒鸡蛋](./../dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md)
+* [清炒花菜](./../dishes/vegetable_dish/清炒花菜.md)
+* [炒青菜](./../dishes/vegetable_dish/炒青菜.md)
+* [白灼菜心](./../dishes/vegetable_dish/白灼菜心/白灼菜心.md)
+* [糖拌西红柿](./../dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md)
+* [素炒豆角](./../dishes/vegetable_dish/素炒豆角.md)
+* [芹菜拌茶树菇](./../dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md)
+* [莴笋叶煎饼](./../dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md)
+* [菠菜炒鸡蛋](./../dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md)
+* [蒜蓉空心菜](./../dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md)
+* [蒜蓉西兰花](./../dishes/vegetable_dish/蒜蓉西兰花.md)
+* [蚝油生菜](./../dishes/vegetable_dish/蚝油生菜.md)
+* [西红柿炒鸡蛋](./../dishes/vegetable_dish/西红柿炒鸡蛋.md)
+* [西红柿豆腐汤羹](./../dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md)
+* [西葫芦炒鸡蛋](./../dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md)
+* [话梅煮毛豆](./../dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md)
+* [酸辣土豆丝](./../dishes/vegetable_dish/酸辣土豆丝.md)
+* [金针菇日本豆腐煲](./../dishes/vegetable_dish/金针菇日本豆腐煲.md)
+* [陕北熬豆角](./../dishes/vegetable_dish/陕北熬豆角.md)
+* [雷椒皮蛋](./../dishes/vegetable_dish/雷椒皮蛋.md)
+* [鸡蛋火腿炒黄瓜](./../dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md)
+* [微波炉鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md)
+* [鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/3Star.md b/translation/ch/starsystem/3Star.md
new file mode 100644
index 0000000000..08bd8b0c19
--- /dev/null
+++ b/translation/ch/starsystem/3Star.md
@@ -0,0 +1,117 @@
+# 3 星难度菜品
+
+* [干煎阿根廷红虾](./../dishes/aquatic/干煎阿根廷红虾/干煎阿根廷红虾.md)
+* [微波葱姜黑鳕鱼](./../dishes/aquatic/微波葱姜黑鳕鱼.md)
+* [清蒸生蚝](./../dishes/aquatic/清蒸生蚝.md)
+* [清蒸鲈鱼](./../dishes/aquatic/清蒸鲈鱼/清蒸鲈鱼.md)
+* [芥末黄油罗氏虾](./../dishes/aquatic/芥末黄油罗氏虾/芥末黄油罗氏虾.md)
+* [葱烧海参](./../dishes/aquatic/葱烧海参/葱烧海参.md)
+* [蛏抱蛋](./../dishes/aquatic/蛏抱蛋/蛏抱蛋.md)
+* [鲤鱼炖白菜](./../dishes/aquatic/鲤鱼炖白菜/鲤鱼炖白菜.md)
+* [鳊鱼炖豆腐](./../dishes/aquatic/鳊鱼炖豆腐/鳊鱼炖豆腐.md)
+* [黄油煎虾](./../dishes/aquatic/黄油煎虾/黄油煎虾.md)
+* [温泉蛋](./../dishes/breakfast/温泉蛋/温泉蛋.md)
+* [溏心蛋](./../dishes/breakfast/溏心蛋.md)
+* [苏格兰蛋](./../dishes/breakfast/苏格兰蛋/苏格兰蛋.md)
+* [茶叶蛋](./../dishes/breakfast/茶叶蛋.md)
+* [油泼辣子](./../dishes/condiment/油泼辣子/油泼辣子.md)
+* [葱油](./../dishes/condiment/葱油.md)
+* [反沙芋头](./../dishes/dessert/反沙芋头/反沙芋头.md)
+* [奥利奥冰淇淋](./../dishes/dessert/奥利奥冰淇淋/奥利奥冰淇淋.md)
+* [炸鲜奶](./../dishes/dessert/炸鲜奶/炸鲜奶.md)
+* [玛格丽特饼干](./../dishes/dessert/玛格丽特饼干/玛格丽特饼干.md)
+* [红柚蛋糕](./../dishes/dessert/红柚蛋糕/红柚蛋糕.md)
+* [英式司康](./../dishes/dessert/英式司康/英式司康.md)
+* [雪花酥](./../dishes/dessert/雪花酥/雪花酥.md)
+* [B52轰炸机](./../dishes/drink/B52轰炸机.md)
+* [Mojito莫吉托](./../dishes/drink/Mojito莫吉托.md)
+* [泰国手标红茶](./../dishes/drink/泰国手标红茶/泰国手标红茶.md)
+* [海边落日](./../dishes/drink/海边落日/海边落日.md)
+* [百香果橙子特调](./../dishes/drink/百香果橙子特调/百香果橙子特调.md)
+* [菠萝咖啡特调](./../dishes/drink/菠萝咖啡特调/菠萝咖啡特调.md)
+* [农家一碗香](./../dishes/meat_dish/农家一碗香/农家一碗香.md)
+* [凉拌鸡丝](./../dishes/meat_dish/凉拌鸡丝/凉拌鸡丝.md)
+* [卤菜](./../dishes/meat_dish/卤菜/卤菜.md)
+* [口水鸡](./../dishes/meat_dish/口水鸡/口水鸡.md)
+* [可乐鸡翅](./../dishes/meat_dish/可乐鸡翅.md)
+* [土豆炖排骨](./../dishes/meat_dish/土豆炖排骨/土豆炖排骨.md)
+* [奶酪培根通心粉](./../dishes/meat_dish/奶酪培根通心粉/奶酪培根通心粉.md)
+* [姜炒鸡](./../dishes/meat_dish/姜炒鸡/姜炒鸡.md)
+* [姜葱捞鸡](./../dishes/meat_dish/姜葱捞鸡/姜葱捞鸡.md)
+* [孜然牛肉](./../dishes/meat_dish/孜然牛肉.md)
+* [小炒肉](./../dishes/meat_dish/小炒肉.md)
+* [小炒鸡肝](./../dishes/meat_dish/小炒鸡肝/小炒鸡肝.md)
+* [小米辣炒肉](./../dishes/meat_dish/小米辣炒肉.md)
+* [小酥肉](./../dishes/meat_dish/小酥肉.md)
+* [尖椒炒牛肉](./../dishes/meat_dish/尖椒炒牛肉.md)
+* [意式烤鸡](./../dishes/meat_dish/意式烤鸡.md)
+* [水煮牛肉](./../dishes/meat_dish/水煮牛肉/水煮牛肉.md)
+* [洋葱炒猪肉](./../dishes/meat_dish/洋葱炒猪肉.md)
+* [清蒸鳜鱼](./../dishes/meat_dish/清蒸鳜鱼/清蒸鳜鱼.md)
+* [湖南家常红烧肉](./../dishes/meat_dish/湖南家常红烧肉/湖南家常红烧肉.md)
+* [烤鸡翅](./../dishes/meat_dish/烤鸡翅.md)
+* [甜辣烤全翅](./../dishes/meat_dish/甜辣烤全翅.md)
+* [瘦肉土豆片](./../dishes/meat_dish/瘦肉土豆片/瘦肉土豆片.md)
+* [白菜猪肉炖粉条](./../dishes/meat_dish/白菜猪肉炖粉条.md)
+* [简易红烧肉](./../dishes/meat_dish/红烧肉/简易红烧肉.md)
+* [肉饼炖蛋](./../dishes/meat_dish/肉饼炖蛋.md)
+* [芥末罗氏虾](./../dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md)
+* [茭白炒肉](./../dishes/meat_dish/茭白炒肉/茭白炒肉.md)
+* [蚂蚁上树](./../dishes/meat_dish/蚂蚁上树.md)
+* [豉汁蒸白鱔食谱](./../dishes/meat_dish/豉汁蒸白鱔/豉汁蒸白鱔食谱.md)
+* [辣椒炒肉](./../dishes/meat_dish/辣椒炒肉.md)
+* [青椒土豆炒肉](./../dishes/meat_dish/青椒土豆炒肉/青椒土豆炒肉.md)
+* [香干肉丝](./../dishes/meat_dish/香干肉丝.md)
+* [香干芹菜炒肉](./../dishes/meat_dish/香干芹菜炒肉/香干芹菜炒肉.md)
+* [香煎五花肉](./../dishes/meat_dish/香煎五花肉/香煎五花肉.md)
+* [香菇滑鸡](./../dishes/meat_dish/香菇滑鸡/香菇滑鸡.md)
+* [鱼香茄子](./../dishes/meat_dish/鱼香茄子/鱼香茄子.md)
+* [麻婆豆腐](./../dishes/meat_dish/麻婆豆腐/麻婆豆腐.md)
+* [麻辣香锅](./../dishes/meat_dish/麻辣香锅.md)
+* [黄焖鸡](./../dishes/meat_dish/黄焖鸡.md)
+* [黄瓜炒肉](./../dishes/meat_dish/黄瓜炒肉.md)
+* [凉皮](./../dishes/semi-finished/凉皮.md)
+* [懒人蛋挞](./../dishes/semi-finished/懒人蛋挞/懒人蛋挞.md)
+* [空气炸锅羊排](./../dishes/semi-finished/空气炸锅羊排/空气炸锅羊排.md)
+* [勾芡香菇汤](./../dishes/soup/勾芡香菇汤/勾芡香菇汤.md)
+* [昂刺鱼豆腐汤](./../dishes/soup/昂刺鱼豆腐汤/昂刺鱼豆腐汤.md)
+* [玉米排骨汤](./../dishes/soup/玉米排骨汤/玉米排骨汤.md)
+* [番茄牛肉蛋花汤](./../dishes/soup/番茄牛肉蛋花汤.md)
+* [皮蛋瘦肉粥](./../dishes/soup/皮蛋瘦肉粥.md)
+* [羊肉汤](./../dishes/soup/羊肉汤/羊肉汤.md)
+* [陈皮排骨汤](./../dishes/soup/陈皮排骨汤/陈皮排骨汤.md)
+* [凉粉](./../dishes/staple/凉粉/凉粉.md)
+* [炒凉粉](./../dishes/staple/炒凉粉/炒凉粉.md)
+* [炒年糕](./../dishes/staple/炒年糕.md)
+* [炒意大利面](./../dishes/staple/炒意大利面/炒意大利面.md)
+* [炒馍](./../dishes/staple/炒馍.md)
+* [炸酱面](./../dishes/staple/炸酱面.md)
+* [芝麻烧饼](./../dishes/staple/烧饼/芝麻烧饼.md)
+* [热干面](./../dishes/staple/热干面.md)
+* [老友猪肉粉](./../dishes/staple/老友猪肉粉/老友猪肉粉.md)
+* [肉蛋盖饭](./../dishes/staple/肉蛋盖饭.md)
+* [茄子肉煎饼](./../dishes/staple/茄子肉煎饼/茄子肉煎饼.md)
+* [蛋包饭](./../dishes/staple/蛋包饭.md)
+* [蛋炒饭](./../dishes/staple/蛋炒饭.md)
+* [豆角焖面](./../dishes/staple/豆角焖面/豆角焖面.md)
+* [韩式拌饭](./../dishes/staple/韩式拌饭/韩式拌饭.md)
+* [韭菜盒子](./../dishes/staple/韭菜盒子.md)
+* [上汤娃娃菜](./../dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md)
+* [包菜炒鸡蛋粉丝](./../dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md)
+* [地三鲜](./../dishes/vegetable_dish/地三鲜.md)
+* [小炒藕丁](./../dishes/vegetable_dish/小炒藕丁/小炒藕丁.md)
+* [干锅花菜](./../dishes/vegetable_dish/干锅花菜/干锅花菜.md)
+* [手撕包菜](./../dishes/vegetable_dish/手撕包菜/手撕包菜.md)
+* [拔丝土豆](./../dishes/vegetable_dish/拔丝土豆/拔丝土豆.md)
+* [椒盐玉米](./../dishes/vegetable_dish/椒盐玉米/椒盐玉米.md)
+* [榄菜肉末四季豆](./../dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md)
+* [炒茄子](./../dishes/vegetable_dish/炒茄子.md)
+* [烤茄子](./../dishes/vegetable_dish/烤茄子/烤茄子.md)
+* [红烧冬瓜](./../dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md)
+* [脆皮豆腐](./../dishes/vegetable_dish/脆皮豆腐.md)
+* [茄子炖土豆](./../dishes/vegetable_dish/茄子炖土豆.md)
+* [葱煎豆腐](./../dishes/vegetable_dish/葱煎豆腐.md)
+* [蒲烧茄子](./../dishes/vegetable_dish/蒲烧茄子.md)
+* [虎皮青椒](./../dishes/vegetable_dish/虎皮青椒/虎皮青椒.md)
+* [蚝油三鲜菇](./../dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md)
+* [蒸箱鸡蛋羹](./../dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/4Star.md b/translation/ch/starsystem/4Star.md
new file mode 100644
index 0000000000..4614de7566
--- /dev/null
+++ b/translation/ch/starsystem/4Star.md
@@ -0,0 +1,80 @@
+# 4 星难度菜品
+
+* [咖喱炒蟹](./../dishes/aquatic/咖喱炒蟹.md)
+* [小龙虾](./../dishes/aquatic/小龙虾/小龙虾.md)
+* [水煮鱼](./../dishes/aquatic/水煮鱼.md)
+* [油焖大虾](./../dishes/aquatic/油焖大虾/油焖大虾.md)
+* [烤鱼](./../dishes/aquatic/混合烤鱼/烤鱼.md)
+* [糖醋鲤鱼](./../dishes/aquatic/糖醋鲤鱼/糖醋鲤鱼.md)
+* [红烧鱼](./../dishes/aquatic/红烧鱼.md)
+* [红烧鱼头](./../dishes/aquatic/红烧鱼头.md)
+* [红烧鲤鱼](./../dishes/aquatic/红烧鲤鱼.md)
+* [葱油桂鱼](./../dishes/aquatic/葱油桂鱼/葱油桂鱼.md)
+* [香煎翘嘴鱼](./../dishes/aquatic/香煎翘嘴鱼/香煎翘嘴鱼.md)
+* [简易版炒糖色](./../dishes/condiment/简易版炒糖色.md)
+* [咖啡椰奶冻](./../dishes/dessert/咖啡椰奶冻/咖啡椰奶冻.md)
+* [提拉米苏](./../dishes/dessert/提拉米苏/提拉米苏.md)
+* [烤蛋挞](./../dishes/dessert/烤蛋挞/烤蛋挞.md)
+* [酸奶意式奶冻](./../dishes/dessert/酸奶意式奶冻/酸奶意式奶冻.md)
+* [魔芋蛋糕](./../dishes/dessert/魔芋蛋糕/魔芋蛋糕.md)
+* [酒酿醪糟](./../dishes/drink/酒酿醪糟/酒酿醪糟.md)
+* [酸梅汤](./../dishes/drink/酸梅汤/酸梅汤.md)
+* [乡村啤酒鸭](./../dishes/meat_dish/乡村啤酒鸭.md)
+* [冬瓜酿肉](./../dishes/meat_dish/冬瓜酿肉/冬瓜酿肉.md)
+* [冷吃兔](./../dishes/meat_dish/冷吃兔.md)
+* [咕噜肉](./../dishes/meat_dish/咕噜肉.md)
+* [咖喱肥牛](./../dishes/meat_dish/咖喱肥牛/咖喱肥牛.md)
+* [啤酒鸭](./../dishes/meat_dish/啤酒鸭/啤酒鸭.md)
+* [回锅肉](./../dishes/meat_dish/回锅肉/回锅肉.md)
+* [宫保鸡丁](./../dishes/meat_dish/宫保鸡丁/宫保鸡丁.md)
+* [小炒黄牛肉](./../dishes/meat_dish/小炒黄牛肉/小炒黄牛肉.md)
+* [尖叫牛蛙](./../dishes/meat_dish/尖叫牛蛙/尖叫牛蛙.md)
+* [山西过油肉](./../dishes/meat_dish/山西过油肉.md)
+* [干煸仔鸡](./../dishes/meat_dish/干煸仔鸡/干煸仔鸡.md)
+* [广式萝卜牛腩](./../dishes/meat_dish/广式萝卜牛腩/广式萝卜牛腩.md)
+* [徽派红烧肉](./../dishes/meat_dish/徽派红烧肉/徽派红烧肉.md)
+* [新疆大盘鸡](./../dishes/meat_dish/新疆大盘鸡/新疆大盘鸡.md)
+* [杀猪菜](./../dishes/meat_dish/杀猪菜.md)
+* [柱候牛腩](./../dishes/meat_dish/柱候牛腩/柱候牛腩.md)
+* [梅菜扣肉](./../dishes/meat_dish/梅菜扣肉/梅菜扣肉.md)
+* [椒盐排条](./../dishes/meat_dish/椒盐排条.md)
+* [湘祁米夫鸭](./../dishes/meat_dish/湘祁米夫鸭/湘祁米夫鸭.md)
+* [牛排](./../dishes/meat_dish/牛排/牛排.md)
+* [番茄红酱](./../dishes/meat_dish/番茄红酱.md)
+* [粉蒸肉](./../dishes/meat_dish/粉蒸肉.md)
+* [糖醋排骨](./../dishes/meat_dish/糖醋排骨/糖醋排骨.md)
+* [糖醋里脊](./../dishes/meat_dish/糖醋里脊.md)
+* [红烧猪蹄](./../dishes/meat_dish/红烧猪蹄/红烧猪蹄.md)
+* [南派红烧肉](./../dishes/meat_dish/红烧肉/南派红烧肉.md)
+* [羊排焖面](./../dishes/meat_dish/羊排焖面/羊排焖面.md)
+* [老妈蹄花](./../dishes/meat_dish/老妈蹄花/老妈蹄花.md)
+* [老式锅包肉](./../dishes/meat_dish/老式锅包肉/老式锅包肉.md)
+* [荔枝肉](./../dishes/meat_dish/荔枝肉/荔枝肉.md)
+* [萝卜炖羊排](./../dishes/meat_dish/萝卜炖羊排.md)
+* [西红柿土豆炖牛肉](./../dishes/meat_dish/西红柿土豆炖牛肉/西红柿土豆炖牛肉.md)
+* [贵州辣子鸡](./../dishes/meat_dish/贵州辣子鸡/贵州辣子鸡.md)
+* [酱排骨](./../dishes/meat_dish/酱排骨/酱排骨.md)
+* [醉排骨](./../dishes/meat_dish/醉排骨/醉排骨.md)
+* [香辣鸡爪煲](./../dishes/meat_dish/香辣鸡爪煲/香辣鸡爪煲.md)
+* [鱼香肉丝](./../dishes/meat_dish/鱼香肉丝.md)
+* [黑椒牛柳](./../dishes/meat_dish/黑椒牛柳/黑椒牛柳.md)
+* [排骨苦瓜汤](./../dishes/soup/排骨苦瓜汤/排骨苦瓜汤.md)
+* [生汆丸子汤](./../dishes/soup/生汆丸子汤.md)
+* [罗宋汤](./../dishes/soup/罗宋汤.md)
+* [腊八粥](./../dishes/soup/腊八粥.md)
+* [菌菇炖乳鸽](./../dishes/soup/菌菇炖乳鸽/菌菇炖乳鸽.md)
+* [银耳莲子粥](./../dishes/soup/银耳莲子粥/银耳莲子粥.md)
+* [陈皮排骨汤](./../dishes/soup/陈皮排骨汤.md)
+* [中式馅饼](./../dishes/staple/中式馅饼/中式馅饼.md)
+* [扬州炒饭](./../dishes/staple/扬州炒饭/扬州炒饭.md)
+* [披萨饼皮](./../dishes/staple/披萨饼皮/披萨饼皮.md)
+* [日式咖喱饭](./../dishes/staple/日式咖喱饭/日式咖喱饭.md)
+* [日式肥牛丼饭](./../dishes/staple/日式肥牛丼饭/日式肥牛丼饭.md)
+* [河南蒸面条](./../dishes/staple/河南蒸面条/河南蒸面条.md)
+* [火腿饭团](./../dishes/staple/火腿饭团/火腿饭团.md)
+* [炒河粉](./../dishes/staple/炒河粉.md)
+* [烙饼](./../dishes/staple/烙饼/烙饼.md)
+* [空气炸锅照烧鸡饭](./../dishes/staple/空气炸锅照烧鸡饭/空气炸锅照烧鸡饭.md)
+* [蒸卤面](./../dishes/staple/蒸卤面.md)
+* [示例菜](./../dishes/template/示例菜/示例菜.md)
+* [红烧茄子](./../dishes/vegetable_dish/红烧茄子.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/5Star.md b/translation/ch/starsystem/5Star.md
new file mode 100644
index 0000000000..c1729685f2
--- /dev/null
+++ b/translation/ch/starsystem/5Star.md
@@ -0,0 +1,22 @@
+# 5 星难度菜品
+
+* [完美水煮蛋](./../dishes/breakfast/完美水煮蛋.md)
+* [戚风蛋糕](./../dishes/dessert/戚风蛋糕/戚风蛋糕.md)
+* [无厨师机蜂蜜面包](./../dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md)
+* [芋泥雪媚娘](./../dishes/dessert/芋泥雪媚娘/芋泥雪媚娘.md)
+* [台式卤肉饭](./../dishes/meat_dish/台式卤肉饭/台式卤肉饭.md)
+* [商芝肉](./../dishes/meat_dish/商芝肉.md)
+* [巴基斯坦牛肉咖喱](./../dishes/meat_dish/巴基斯坦牛肉咖喱/巴基斯坦牛肉咖喱.md)
+* [带把肘子](./../dishes/meat_dish/带把肘子.md)
+* [无骨鸡爪](./../dishes/meat_dish/无骨鸡爪/无骨鸡爪.md)
+* [枝竹羊腩煲](./../dishes/meat_dish/枝竹羊腩煲/枝竹羊腩煲.md)
+* [水煮肉片](./../dishes/meat_dish/水煮肉片.md)
+* [猪皮冻](./../dishes/meat_dish/猪皮冻/猪皮冻.md)
+* [猪肉烩酸菜](./../dishes/meat_dish/猪肉烩酸菜.md)
+* [虎皮肘子](./../dishes/meat_dish/虎皮肘子.md)
+* [血浆鸭](./../dishes/meat_dish/血浆鸭/血浆鸭.md)
+* [西红柿牛腩](./../dishes/meat_dish/西红柿牛腩/西红柿牛腩.md)
+* [酱牛肉](./../dishes/meat_dish/酱牛肉/酱牛肉.md)
+* [牛油火锅底料](./../dishes/semi-finished/牛油火锅底料.md)
+* [基础牛奶面包](./../dishes/staple/基础牛奶面包/基础牛奶面包.md)
+* [手工水饺](./../dishes/staple/手工水饺.md)
\ No newline at end of file
diff --git a/translation/ch/starsystem/7Star.md b/translation/ch/starsystem/7Star.md
new file mode 100644
index 0000000000..e217d71fff
--- /dev/null
+++ b/translation/ch/starsystem/7Star.md
@@ -0,0 +1,3 @@
+# 7 星难度菜品
+
+* [无厨师机蜂蜜面包](./../dishes/dessert/无厨师机蜂蜜面包/无厨师机蜂蜜面包.md)
\ No newline at end of file
diff --git "a/translation/ch/tips/advanced/\346\262\271\346\270\251\345\210\244\346\226\255\346\212\200\345\267\247.md" "b/translation/ch/tips/advanced/\346\262\271\346\270\251\345\210\244\346\226\255\346\212\200\345\267\247.md"
new file mode 100644
index 0000000000..a15bbe9325
--- /dev/null
+++ "b/translation/ch/tips/advanced/\346\262\271\346\270\251\345\210\244\346\226\255\346\212\200\345\267\247.md"
@@ -0,0 +1,35 @@
+# 油温判断技巧及常见温度和单位换算表
+
+* 油温在 120&deg;C-140&deg;C 之间：适合软炸[^1]、滑炒[^2], 把筷子放入油锅中，周围基本不起泡泡，无青烟、无响声、油温平静。
+* 油温在 150&deg;C-160&deg;C 之间：最佳烹饪温度，把筷子放入油锅中，周围会冒出少许油泡，略有青烟，油从四周往中间翻动。
+* 油温在 160&deg;C-180&deg;C 之间：适合上色炸酥，把筷子放入油锅中，大量青烟上升，油面反而较平静。
+* （注） 最好买把油温枪，谨慎使用温度计。
+
+> 网络视频教程中所谓的 “几成油温” 指的是相对于十成油温，为 300&deg;C。
+> 即 n成油温 T_n = 30n [degree Celsius]
+> 温度换算公式
+> C = 5/9 *(F - 32)
+> 或者
+> F = 9/5*C + 32
+
+## 附油温对照表
+
+根据上述描述制表。误差为非专业数据。
+
+| 摄氏度 °C | 常见名称 | 华氏度 °F |
+| :----: | :----: | :----: |
+| -18±4 | 急冻（冷冻) | -0.4±4 |
+| 4±2 | 保鲜 | 40±4 |
+| 30±10 | 常温 | 86±18 |
+| 60±10 | 二成 | 140±18 |
+| 90±10 | 三成 | 194±18 |
+| 120±10 | 四成 | 248±18 |
+| 150±10 | 五成 | 302±18 |
+| 180±10 | 六成 | 356±18 |
+| 210±10 | 七成 | 410±18 |
+| 240±10 | 八成 | 464±18 |
+| 270±10 | 九成 | 518±18 |
+| 300±10 | 十成 | 572±18 |
+
+* ^1: 软炸是将小块、片或条形的材料挂糊，放入油锅，炸成七八成熟的油炸方法
+* ^2: 滑炒，选用质嫩的动物性原料经过改刀切成丝、片、丁、条等形状，用蛋清、淀粉上浆，用温油滑散，倒入漏勺沥去余油
diff --git "a/translation/ch/tips/advanced/\347\263\226\350\211\262\347\232\204\347\202\222\345\210\266.md" "b/translation/ch/tips/advanced/\347\263\226\350\211\262\347\232\204\347\202\222\345\210\266.md"
new file mode 100644
index 0000000000..8129bad24d
--- /dev/null
+++ "b/translation/ch/tips/advanced/\347\263\226\350\211\262\347\232\204\347\202\222\345\210\266.md"
@@ -0,0 +1,44 @@
+# 糖色的炒制
+
+原理： 糖遇高温融化，且在加热不同时间后呈不同性状
+
+以炒制 200ml 糖色为例
+
+## 水炒
+
+1. 取**锅底有弧度**或**平底面积占1/3以下**的锅
+2. 向锅中加入 8g 冰糖、白砂糖或绵白糖，以冰糖为佳，如果希望糖色甜味更明显可以增加 2g 左右
+3. 向锅中加入 50ml 70&deg;C 热水
+4. 将锅置于灶台上
+5. 如使用燃气灶，应将火力调整由大向小调整至最小，使火焰范围不超过水面面积，如使用电磁炉具，开至最小，并时刻准备关闭电源
+6. 使用锅铲不断搅拌糖水混合物，如果为冰糖此时可以使用锅铲背面或边缘轻轻敲打至粉碎以加速融化，在此过程中如果出现糖尚未融化而已经开始变色的现象，则需要继续加入热水至 50ml
+7. 待糖全部融化后，糖水混合物呈现粘稠状态而颜色呈透明偏白色，如云母颜色，此时应继续搅拌
+8. 继续搅拌糖水混合物，糖水混合物颜色逐渐呈现白色
+9. 继续搅拌糖水混合物，糖水混合物颜色开始出现浅浅的棕色
+10. 继续搅拌糖水混合物，糖水混合物颜色棕色十分明显
+11. 继续搅拌糖水混合物，糖水混合物颜色呈棕色并出现绵密的气泡
+12. 继续搅拌糖水混合物，糖水混合物颜色呈棕色并出现绵密的气泡，绵密的小气泡中出现了较大的气泡
+13. 向锅中加入 150ml 70&deg;C 热水，此时锅中的液体呈现出深红棕色，颜色透明清澈，有淡淡焦糖味
+14. 倒入碗中，获得糖色 200ml
+
+## 油炒(Recommanded)
+
+1. 同水炒
+2. 同水炒
+3. 向锅中加入 10ml 常温食用油
+4. 同水炒，糖水混合物改为糖油混合物，最后加入 190ml 热水，其余略
+
+## 附糖浆状态及其用途说明
+
+|状态|制备方法|用途（例）|
+|:--:|:--:|:--:|
+|未完全融化糖浆|水（油）炒8|挂霜山楂|
+|完全融化糖浆|水（油）炒9|冰糖葫芦|
+|焦糖|水（油）炒11后自然冷却|焦糖|
+|糖色|水（油）炒13|糖色|
+
+* 当使用糖色烹饪如红烧肉等单位体积较小的食物时，可以在第 13 步之前直接加入食材快速翻炒至锅底无明显液体堆积，此时再加入水，这样可以更快上色
+
+## 附加内容
+
+如果您遵循本指南的制作流程而发现有问题或可以改进的流程，请提出 Issue 或 Pull request 。
diff --git "a/translation/ch/tips/advanced/\350\276\205\346\226\231\346\212\200\345\267\247.md" "b/translation/ch/tips/advanced/\350\276\205\346\226\231\346\212\200\345\267\247.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/tips/advanced/\350\276\205\346\226\231\346\212\200\345\267\247.md"
@@ -0,0 +1,15 @@
+# 辅料技巧
+
+* 辅料的放入顺序基本为下：先放姜、后放葱和蒜、辣椒、再放干料（八角/花椒/麻椒）、再放干辣椒。以上每一步骤根据所做菜的不同，可以把不需要的辅料从队列中被移除。
+* 姜的含水量是最大的，这意味着我们需要更多的时间将姜的汁水煸出。
+* 如果你使用的是葱段（葱段最好使用菜刀拍两下），那么我推荐你先放入葱段，再放入蒜碎，如果你使用的是葱花，那么可以将这两种辅料一起下锅。注：葱段中的汁水更难被炒出。
+* 如果你做的是炒菜，那么我更推荐你在没放姜之前先放入干料，这可以让油变得更有味道，以至于炒出来的菜更香。为什么炖菜、焖菜不这样做，是因为你可能需要翻炒很多辅料，以至于辅料翻炒时间过长导致干料变黑、变苦。
+* 将干辣椒放在最后是因为干辣椒很容易因为锅的温度而变黑，干辣椒稍微翻炒几秒钟即可。
+* 注：不论你喜欢做什么菜系，小火将这些辅料炒至金黄，都可以将整道菜变得更有香味，这是调料所不能给予的。
+
+## 放盐时机与盐量控制
+
+* 快炒料理先加盐，盐量=食材总重量 x0.9%；
+* 肉食料理八成熟时加盐，盐量=（食材总重量+30mL 汁水）x(1～1.2%);
+* 汤料理最后时再加盐，盐量=最开始的水量 x0.8%。
+* 一天的总盐量不建议超过 5g，参考[WHO](https://www.who.int/zh/news-room/fact-sheets/detail/salt-reduction)
diff --git "a/translation/ch/tips/advanced/\351\253\230\347\272\247\344\270\223\344\270\232\346\234\257\350\257\255.md" "b/translation/ch/tips/advanced/\351\253\230\347\272\247\344\270\223\344\270\232\346\234\257\350\257\255.md"
new file mode 100644
index 0000000000..d859c15e99
--- /dev/null
+++ "b/translation/ch/tips/advanced/\351\253\230\347\272\247\344\270\223\344\270\232\346\234\257\350\257\255.md"
@@ -0,0 +1,171 @@
+# 做菜专业术语
+
+做菜和学习编程一样，首先得认识专业术语就好比学习基础语法，通过术语之间的组合方能完成一道菜。
+
+【炒(chǎo)】古写作“煼(chǎo)”，是目前最基本的烹调方法之一；即将食物切成小件，放入烧猛油的铁镬(huò)（锅）中迅速翻搅致熟后加调料调味的手法。
+
+【炝(qiàng)】食物切好后，经沸水或热油的“灼”或“泡”等处理后，再在烧镬（锅）中爆入干辣椒和花椒油拌匀的烹调方法。
+
+【炊(chuī)】即利用蒸、煮等将食物致熟的方法。多见冠名在潮州菜中。
+
+【煮(zhǔ)】最简单的烹调方法之一；在镬（锅）中用适量的沸水或汤水以及调味料将食物致熟的烹调方法。
+
+【煎(jiān)】烧热铁镬（锅），放入少许生油，然后将食物平滩紧贴在镬中，利用慢火热油使食物的表面呈金黄色及致熟的烹调方法。
+
+【爆(bào)】利用热镬（锅）热油，攒入适量调好的汁酱或汤水，使镬中的小件食物快速致熟又赋入香气的烹调方法。
+
+【炸(zhá)】古写作“煠(zhá)”，最常用的烹调方法之一；指将食物放入大量的热油中致熟至脆的烹调手法。
+
+【烚(xiá)】古写作“煠”，利用大量的沸水将肉质较韧的食物在炉火上炊软炊熟的加工方法。
+
+【滚(gǔn)】利用大量的沸水的涌动将食物窳(yǔ)味带出的加工方法。
+
+【汆(cuān)】北方烹调术语，古为“川”；近乎粤菜的“渌(lù)”，即将加工成丸状或片状的食物在沸水中致熟后，捞起入碗中，再添入沸汤的烹调方法。
+
+【灼(zhuó)】北方写作“焯(chāo)”；是指食物切成薄片等，利用沸水迅速至熟再蘸(zhàn)上酱料而吃的烹调方法。
+
+【炟(dá)】将蔬菜放入添有枧(jiǎn)水或生油的沸中用慢火煮透，使成品软并保持翠绿的加工方法。
+
+【涮(shuàn)】北方烹调术语；将切成薄片的食物放入辣汤中致熟再蘸上酱料而吃的烹调方法。
+
+【煀(kuò)】古时写作“爩(yù)”；指将食物直接放入镬（锅）中或瓦罉（煲）中，加入大量姜葱等香料料头，盖上盖，利用大量的香料料头至香及达到成熟的烹调方法。
+
+【焗(jú)】利用灼热的粗盐等将用锡纸或玉扣纸等包封好的食物在密封的条件下致熟的烹调方法。
+
+【焖(mèn)】北方烹调法；指质韧的食物放入镬（锅）中，加入适量的汤水，盖上盖并利用文火炊软及致熟的烹调方法。
+
+【炆(wén)】近乎北方烹调法的“烧”，故有“南炆北烧”之说；指质韧的食物放入镬（锅）中，加入适量的汤水，利用文火炊软及致熟的烹调方法。
+
+【烩(huì)】用适量的汤水将多种肉料和蔬菜一同炊煮的烹调方法。
+
+【蒸(zhēng)】利用水蒸汽的热力使食物致熟的烹调方法。
+
+【炖(dùn)】食物加入清水或汤水，放入有盖的容器中，盖盖，再利用水蒸汽的热力致熟并得出汤水的烹调方法。北方菜系是指用大量汤水及文火将食物炊软炊熟的烹调方法。
+
+【扣(kòu)】食物经调味及预加工后，整齐排放入扣碗之中隔水蒸熟，然后主料覆扣入碟中再泼上用原汁勾好的琉璃的烹调方法。
+
+【煲(bāo)】将食物放入大量的清水，置在炉火上慢火炊熟并得出汤水的烹调方法。
+
+【熬(áo)】利用慢火长时间地将肉料鲜味融入汤水中并使汤水浓缩的加工方法。
+
+【靠(kào)】利用浓味的原料和鲜汤，利用文火和通过较长的时间将鲜味赋入另一种乏味主料中的加工或烹调方法。
+
+【煨(wēi)】古作埋入炭灰致熟方法。今指利用姜葱和汤水使食物入味及辟去食物本身的异味的加工方法。北方菜系又指食物连同汤水放入密封的瓦坛中，在文火中致熟的烹调方法。
+
+【焐(wù)】替代“煨”的古意，指食物经腌制后，用荷叶等包裹，再用湿泥或面图裹封，置入炭火中致熟的烹调方法。
+
+【烘(hōng)】点心或食物调好味或加工好后置入烘炉中致熟的烹调方法。
+
+【煸(biān)】同煏(bì)，旧讹写作“鞭”或“火便”，近乎“熯(rǎn)”，是指将食物放入热镬（锅）中，不断地翻炒，使食物中水分略熯干而辟除窳味的加工方法；或经此而收浓鲜味而吃的烹调方法。
+
+【溜(liū)】北方烹调术语，近乎粤菜的“打芡(qiàn)”，即酸甜的汁水用生粉勾芡令酥炸过的食物滑嫩可口的烹调方法。
+
+【羹(gēng)】古老的烹调法之一，是指切制成丁的食物用沸汤煮后，除除加入湿生粉，使汤水溜成糊状的烹调方法。
+
+【攒(zǎn)】曾写作“溅”或“灒(zàn)”等，分“攒油”或“攒酒”；前者是指将烧沸的热油泼洒在蒸熟的食物上以辟腥增滑的手法；后者是指将绍酒泼洒入正在烹煮的食物上，令食物更有“镬(huò)气”的手法。
+
+【烫(tàng)】指用沸水收紧肉料表皮的加工方法。北方常见是指将切片、切件的原料在沸汤或辣汤中致熟的烹调方法。
+
+【烧(shāo)】古时的“炙(zhì)”，粤菜是指将食物放在炭火或明火上致熟的烹调方法。现北方菜系是指通过慢火将汁水略收干并将食物炊熟的烹调方法。
+
+【烤(kǎo)】北方菜系用来替代“烧”的旧意，故有“南烧北烤”之说。是指食物置在明火上致熟的烹调方法。
+
+【卤(lǔ)】利用生抽与香料药材调好的“卤水汁”使食物致熟或令其入味的烹调方法。
+
+【酱(jiàng)】利用大量的汁酱或生抽入味或致熟的烹调方法。
+
+【浸(jìn)】利用大量的沸水或汤水以“菊花心”为度的热力在一定时间内将食物致熟的烹调方法。类似北方的“氽(tǔn)”，即物料灼熟后，再舀(yǎo)入过面的汤水而食的烹调方法。
+
+【风(fēng)】常年将腌制好的食物吊挂在通风的地方，让其自然阴干或风干的加工方法。
+
+【腊(là)】在农历十二月前后将腌好的食物吊挂在通风的地方，让其自然阴干或风干的加工方法。
+
+【烟(yān)】茶味或香料药材在密封情况下点燃，让食物赋入其香喷烟味的烹调方法。
+
+【熏(xūn)】旧写作“熏”，有“干熏”与“湿熏”之分，“干熏”类似“烟”；“湿熏”是食物用鲜花或绍酒等赋入香味的烹调方法。
+
+【糟(zāo)】将食物放入酒糟之中入味或致熟的烹调方法。
+
+【醉(zuì)】利用大量的烧酒入味或致熟的烹调方法。
+
+【甑(zèng)】古时的“蒸”；将食物斩件调味后放入瓦钵(bō)之中，再利用较强的蒸气致熟的烹调方法。
+
+【冻(dòng)】又称“水晶”，是指将煮烂的食物加入琼脂或猪皮等再煮成羹，然后置入冰箱待其冰冻凝结而吃的烹调方法。
+
+【飞水】将食物投入沸水中过一过水致半熟而迅速捞起，为继后的烹调提供良好前沿基础的加工方法。
+
+【冰浸】食物切成丝后，迅速投入冰水之中，令食物有爽脆效果的一种加工烹调方法。此法源于日本。
+
+【拨丝】食物上浆油炸后，放入煮溶的糖浆中拌匀，使食物夹起时能拉出细丝的烹调方法。
+
+【挂霜】食物经油炸后，放入煮溶的糖浆中拌匀打散或直接洒入糖粉的烹调方法。
+
+【椒盐】食物经油炸后致熟和干身后，再用事先用椒米和精盐配好的“椒盐”翻炒拌匀的烹调方法。
+
+【油泡】利用大量的热油，迅速地将食物致熟的烹调方法。
+
+【走油】又称“拖油”“走油”“跑油”；是指将加工好的原料放入滚油之中迅速拖过，为继后的烹调提供前沿基础的加工方法。
+
+【火焰】将生猛新鲜的海鲜放入玻璃器皿内，利用点燃高度数的白酒产生的热力致熟的烹调方法。
+
+【啫(zé)啫(zé)】食物及姜葱等放入烧至极热的瓦罉（煲），使食物发出“啫啫”声音和喷出香气的烹调方法。
+
+【串烧】肉料切片腌制好后，用竹签串起，放入热油中“泡”而食的烹调方法。或肉料切片后，用铁钎串起，放入炭火上烧熟，再撒上孜(zī)然等味料的烹调方法。
+
+【铁板】原是西式烹调方法；即指食物“走油”后，连同以洋葱为主的香料料头和汁酱，放入烧致极热的铁板中致熟和致令食物喷香的烹调方法。
+
+【桑拿】又称“石烹”等；食物经拖油后，投入烧至灼热的石子（多是雨花石）上，再攒入调好的汁酱或汤水，利用蒸气将食物致熟或喷出香气的烹调方法。
+
+【煎封】北方又称“煎烹”，一般适合于鱼类较多；即将鱼类用调味品腌过后，用热油慢火煎透，再封上料头芡(qiàn)使透味的烹调方法。
+
+【窝贴】属“半煎炸法”，即将腌过的肉料上好“窝贴浆”贴在肥肉上，利用“猛镬阴油”令肉料一面酥脆而一面软滑的烹调方法 。
+
+【窝塌(tā)】将腌好的食物上好“蛋粉浆”，利用先煎后炸的手法，使食物煎熟，然后再加入调好味的鲜汤再煮透的烹调方法。
+
+【软煎】属“半煎炸法”，即将腌过的肉料拌上“蛋粉浆”，利用先煎后炸的手法使肉料致熟，然后切件淋上酱汁的烹调方法。
+
+【蛋煎】肉料先用“飞水”或“油泡”的方法预熟，再放入调好味的鸡蛋浆内拌匀，然后用文火将肉料蛋浆底面煎至金黄色的烹调方法。
+
+【吉列】为英文 CUTLET 的译音；即将食物上蛋浆后，粘上面包糠，再用热油浸炸的烹调方法。此做法源于西厨。
+
+【酥炸】食物用调味品腌过后，先上湿粉浆，再拍上干生粉，再用热油炸熟，然后捞入酱汁的烹调方法。
+
+【火锅】又称“涮锅”，广东称“打边炉”，即将新鲜肉料“片”、“切”成薄片，或肉料挞成丸、球、馅等，连同蔬菜等送到客人边，让客人自行放入滚水或滚汤中烹熟的食法。
+
+【汽锅】将肉料腌制后，连同药材，放入煮滚调味汤水的一种特制的“气锅”中，细熬而食的烹调方法。
+
+【凉拌】将熟食食物或蔬果改切好后，加入调味料和拌均匀的烹调方法。
+
+【鱼生】将新鲜生猛水产去血后，改切薄片，拌上姜丝、葱丝、薄脆、柠檬丝等，再蘸上生抽而吃的烹调方法。
+
+【刺身】原是日本料理的做法，原指生食肉片，经中国菜引用指将鲜活的水产或海产去鳞净血，薄切成片，滴入柠檬汁，蘸上日本芥(jiè)辣而吃的烹调方法。
+
+【竹筒】古称“熷(zēng)”，指用竹筒为器皿，再经“烤”“烧”“蒸”“炖(dùn)”等方法将食物致熟的烹调方法。
+
+【蜜汁】指将白糖、蜂蜜、麦芽糖等化成浓汁，放入加工好的原料，经“熬”、“蒸”等方法使质地软糯(nuò)、甜味渗透、润透糖汁的烹调方法。
+
+【焯(chāo)水】又称“出水”，是将原料置于开水或冷水锅中进行初步熟处理的一种方法。
+
+【过油】用油为传热介质对烹饪原料进行初步熟处理的方法。小型原料从温油走过又称“滑油”；大型原料从旺油中走过又称“走油”。
+
+【挂糊】烹饪前将原料均匀裹上一层糊液的工艺。
+
+【上浆】用淀粉、鸡蛋、盐等与原料一起调拌，使原料外层裹上一层薄薄浆液的工艺。
+
+【上劲】将加工成茸(róng)泥(ní)末(mò)的动物性原料加精盐、水、淀粉及其他辅料后反复搅拌，使之达到色泽发亮、肉质细嫩、入水不沉、不散状态的一种加工方法。
+
+【勾(gōu)芡(qiàn)】在烹饪过程中向锅中加入淀粉水溶液，使菜肴汤汁具有一定浓稠度的工艺。又称“着腻”、“着芡”、“拢(lǒng)芡(qiàn)”。
+
+【温油】俗称三至四成，温度一般在 70℃~100℃。
+
+【热油】俗称五至六成，温度一般在 110℃~170℃。
+
+【旺油】俗称七至八成，温度一般在 180℃~220℃。
+
+【滑锅】将锅烧热，淋少许油把锅滑遍，再倒出油的一种方法。
+
+【炝锅】又称“炸锅”，是指将姜、葱、辣椒末或其他带有香味的调料放入烧热的底油,锅中煸炒出香味，再及时下菜料的一种方法。
+
+【高汤】又称“清汤”、“上汤”、“顶汤”，是指用猪骨、鸡骨、鸭架、碎肉头等原料熬制好的毛汤，加入和成稀糊状的、未加盐的鸡茸或肉茸处理，使之清澈如水、味浓而鲜的一种汤料。
+
+【奶汤】又称“白汤”，原料加清水煨制而成的色泽乳白的汤。
diff --git "a/translation/ch/tips/learn/\345\216\273\350\205\245.md" "b/translation/ch/tips/learn/\345\216\273\350\205\245.md"
new file mode 100644
index 0000000000..a830de4589
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+# 去腥
+
+去腥是做菜过程中的一道工序。
+
+去腥指通过包括但不限于添加调料、焯水等手段去除肉类、水产等食物中腥膻味。
+
+**腥膻味是某些食物的风味来源，过度去腥可能导致食物丧失风味。**
+
+去腥的手段多种多样，在烹饪工程中要灵活选择。
+
+## 手段
+
+### 添加调料
+
+在食材中添加调料是最简单的去腥手段。比如对于大部分使用鸡蛋液的菜肴（[鸡蛋羹](../../dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md)，[西红柿炒鸡蛋](../../dishes/vegetable_dish/西红柿炒鸡蛋.md)），可以在制作蛋液的过程中加入盐、料酒、食醋等调料来去腥。
+
+烹饪某些肉类时，可以在汤底中加入花椒、八角、香叶、桂皮、小茴香、辣椒等香料来去腥。
+
+成品麻辣火锅底料具有极其浓郁的香味，可以在烹饪时适量添加，足以覆盖绝大多数肉类的腥味。
+
+### 蘸料
+
+某些食物在烹饪之后仍然腥味严重。可以调配蘸料来在食用时掩盖腥味。
+
+常见的蘸料原料有：食醋、酱油、香油、豆瓣酱、甜面酱、芝麻酱、花生酱、豆腐乳、食盐、大蒜、生姜等。
+
+各种蘸料搭配见仁见智，这里不做举例。
+
+### 炝锅
+
+炒菜过程中，可以在过程中使用葱、姜、蒜、干辣椒等香料炝锅。香料中的香味物质在高温的作用下挥发出来，一定程度上能覆盖腥味并且增加成菜的风味。
+
+### 冷水锅焯水
+
+某些动物性原料中残留有血液，如：鸡肉、猪蹄、排骨等。残留的血液如果不去除会导致成菜有一定的腥味。
+
+冷水下锅时，残留的血液会分散到水中；随着温度升高，血液中的蛋白质凝固，原本分散在水中的血液形成浮沫飘在水面上。这时只需用勺撇去浮沫即可完成去腥，剩下的清汤可以用作炖煮菜的汤底继续烹饪。
+
+### 注意事项
+
+- 焯水时往往在锅中加入一些调料如：花椒、八角、料酒、大葱等，进一步强化去腥的力度
+- 八角香味浓郁，应适量添加
+- 花椒和麻椒体积小而添加量大，添加后可能会残留在锅中甚至残留至成菜，可以使用纱布包裹一个调料包或者使用食品级不锈钢调料盒，方便在成菜前挑出
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\345\207\211\346\213\214.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\345\207\211\346\213\214.md"
new file mode 100644
index 0000000000..8c430e48a8
--- /dev/null
+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\345\207\211\346\213\214.md"
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+# 凉拌
+
+## 凉拌是什么
+
+凉拌是一种将主食材与辅料通过搅拌混合以成菜的方式
+
+### 凉拌的形态
+
+凉拌可做成食材与辅料在空间上交混的形态
+凉拌可做成食材与辅料在空间上分立的形态，此时辅料被称为蘸料
+
+### 为什么凉拌
+
+* 部分凉拌成菜时不需要热源
+* 部分凉拌能减少洗锅的流程（不洗或仅过水即可）
+* 凉拌能保留食材状态，此点特别展现在蔬菜、生肉上
+
+### 凉拌的目的
+
+* 凉拌的目的在于对无味或味淡食材添加味道，例如鸡肋
+
+### 凉拌能放什么
+
+包括但不限于：
+
+* 主食材
+* 辅料
+* 腌制酱料
+* 调味料
+
+### 注意事项
+
+* 凉拌时应该注意食材安全，在不确认食材是否安全时，请勿凉拌对应食材，在确认食材不安全时不应凉拌对应食材
+* 凉拌应尽可能加大主食菜的接触面积，故凉拌时推荐刀花、切片、拍碎甚至搅碎
+* 凉拌菜对肠胃提出了基本要求，请在确认不会喷射或存有喷射时间时采用凉拌
+* 文件撰写时处于新冠疫情状态下，建议将所有食材均在 100 摄氏度以上的环境中加热 15 秒以上以图心理安慰，若想求得安全请尽量避免凉拌
+
+## 器具
+
+可以使用任何容器，从瓷缸到食品级塑料袋均可
+
+### 注意事项
+
+* 为方便搅拌时食材不溅出，使用容积在所有食材两倍以上的硬质容器较为合适
+* 为保证食品安全，在塑料袋或塑料碗中腌制后请尽快将食材移至瓷容器或金属质容器中
+* 为保证食品安全，请在洁净的砧板上处理生食食材与辅料
+
+## 流程
+
+### 片状蔬菜类主食材加工（此流程可选）（选项单选或多选）
+
+用例：包菜、生菜、白菜心、洋葱等
+
+* 将食材撕碎为 4cm * 4cm 的小块
+* 将食材切成 0.5cm 长的条状
+* 将食材裁去不使用部分后整片使用
+* 将处理后的食材焯水
+
+#### 注意事项
+
+对部分食材可不用剥开，直接延轴线给刀后垂直轴线切段即可，对刀法有信心者可直接垂直轴线切段
+
+### 块状蔬菜类主食材加工（此流程可选）（选项单选或多选）
+
+用例：马铃薯，荸荠，黄瓜、土豆等
+
+* 将食材切成 0.5cm * 0.5cm 截面长条状
+* 将食材切成厚度小于 0.5cm 的 4cm * 4cm 片状
+* 将食材用刀面拍碎或压碎（犹适用于黄瓜）
+* 将食材直接使用（犹适用于本身为小块的食材）
+* 将处理后的食材焯水
+
+#### 注意事项
+
+对食材使用拍碎时可能导致食材飞溅，可以使用食品级塑料袋包裹后拍碎
+
+### 块状菌类主食菜加工（此流程可选）（选项单选或多选）
+
+用例：各类蘑菇、各类木耳等
+
+* 将食材泡发
+* 将食材切成 0.5cm * 0.5cm 截面长条状
+* 将食材切成厚度小于 0.5cm 的 4cm * 4cm 片状
+* 将食材直接使用（犹适用于本身为小块的食材）
+* 将处理后的食材焯水
+
+#### 注意事项
+
+所有菌类需要严格确认安全，板板上一躺就啥都没了
+
+### 块状肉类主食菜加工（此流程可选）（选项单选或多选）
+
+用例：鱼肉、海蜇头、熟猪肉、熟禽类等
+
+* 将食材通过蒸煮烤炸等方式熟制
+* 将食材在凉水中泡上些许时间（犹适用于海产）
+* 将食材撕成肉条
+* 将食材切成薄片（犹适用于煮熟后的猪肉）
+* 将食材切成 0.8cm * 0.8cm 截面长条状
+* 将食材直接按部位撕碎或切大块（犹适用于整只熟禽）
+
+#### 注意事项
+
+* 猪肉与禽肉没有例外，必须十成熟，必须完全熟制，必须不见任何血水
+* 部分牛肉、鱼肉、海鲜类在确认安全后可生食
+
+### 俺寻思这个也成类食材加工（此流程尽可能不选）（选项必选）
+
+用例：面条、米饭、果类、嫩树叶等
+
+* 确认食材安全
+* 将食材处理成可食用状态
+* 将食材处理成可搅拌状态
+
+#### 注意事项
+
+* 请确认食材安全，可以将少量食材搅碎后在上臂糊上 30 分钟以检测过敏反应，有异常情况必须弃用
+* 大多数树叶、青草含有会令人不适的成分，即使在熟制后依然如此，请确认安全
+* 大多数谷类在熟制前不利于消化吸收，可能对肠胃产生不良影响
+
+### 辅料加工（此流程可选）（选项单选或多选）
+
+用例：指天椒、蒜瓣、生姜、干辣椒等
+
+* 将指天椒去蒂，洗净后切去蒂端 0.5cm 长部分后切碎或切段
+* 将蒜瓣拍碎后去皮，切去蒂端 0.5cm 长部分后切碎或切段
+* 将生姜去皮后切碎或切丝或切片
+* 将干辣椒碾碎
+* 将准备好的食材装入小碗或即将用于搅拌的容器中
+* 在容器中加入：各类粉剂、调味料或腌制酱料，搅拌均匀
+
+#### 注意事项
+
+* 辅料的种类，加工，方法极为宽泛，请不要局限您的思维，但请小心求证，适度适量，谨记安全
+
+### 混合食材（此流程可选）（选项单选或多选）
+
+* 将含水量高的肉类食材挤出水分后滤干
+* 将含水量高的蔬菜类食材放入容器中加入约 200g ： 5g 的盐并搅拌后静置 5 分钟，将水分滤干
+* 将食材与辅料加入搅拌容器
+* 用筷子、勺子或手洗净后搅拌
+* 将容器密封后摇晃均匀
+* 将容器倾斜至不会有材料洒出的角度，以轴心为轴旋转容器
+
+#### 注意事项
+
+* 含水量高的食材直接在加入后可能析出过多水分淡化调料
+* 搅拌时发现水量不足或搅拌不匀可适量加白开水，若无法确定用量每次 15mL 为佳
+* 部分吸水率高的食材不建议搅拌，可能导致腌制后的食材味道过重
+
+### 食用（此流程必选）
+
+* 将搅拌后的食材直接食用
+* 将未搅拌的主食材蘸取蘸料后食用
+* 将食材与蘸料加入主食中食用
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\347\202\222\344\270\216\347\205\216.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\202\222\344\270\216\347\205\216.md"
new file mode 100644
index 0000000000..f8087c0ac2
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+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\202\222\344\270\216\347\205\216.md"
@@ -0,0 +1,51 @@
+
+# 炒/煎
+
+## 器具
+
+可使用普通金属制（铁/不锈钢/铝）炒/煎锅或不粘锅。
+
+不建议使用铝制容器, 原因详见食品安全一节
+
+### 注意事项
+
+* 使用普通锅炒菜不粘的方法：
+
+#### 先炒鸡蛋法
+
+* 不管炒什么菜之前都炒个鸡蛋，炒完不刷锅，再炒下个菜时就不粘。
+
+#### 热锅凉油法
+
+* 记住一定要是热锅凉油，首先热锅
+  * 干净的锅什么都不放，干烧，使其受热均匀，烧热
+  * 放入凉油，旋转锅子，使油沾满整个锅（可以来回旋转使其受热均匀）
+  * 看到有气体从锅中发出时，就表示锅子的油已经烧热了
+  * 把油倒出来，倒出来后不要刷锅
+  * 可以重复上述步骤 2-3 遍以得到更好的不粘效果
+  * 注意：如果是燃气，可能会喷火，注意安全
+
+#### 热锅双油法
+
+* 首先热锅
+  * 干净的锅什么都不放，干烧，使其受热均匀，烧热
+  * 放入“少量凉油”，旋转锅子，使油沾满整个锅（可以来回旋转使其受热均匀）
+  * 看到有气体从锅中发出时，就表示锅子的油已经烧热了
+  * 再继续放入凉油，开始炒菜
+  * 注意：如果是燃气，可能会喷火，注意安全。
+
+补充：
+
+* 目的是使油挂满锅底，所有市面上的家用锅都适用，挂油后秒变不粘锅。
+* 使用不粘锅煎炒食物不会粘锅。不粘锅的功能来源于其内壁上的涂层。**金属锅铲会划伤涂层。使用不粘锅时应使用木制或硅胶锅铲以避免损坏涂层。**
+
+### 流程
+
+开火——直接将锅平放于火上，烧热——将油倒入锅中，烧热——放入菜品，翻炒——出锅前记得放调料
+
+### 注意事项
+
+* 判断锅/油是否烧热时，可将手平放于锅的上方感受热量；油热后方可放入食材。
+* 倒油入锅前，务必确认锅的内部没有残余水份。**水会导致热油飞溅，造成危险。**
+* 接上条，食材放入油锅前，应当沥干水份（蛋液没事）；同理，不可将未解冻的食材放入油锅，以免冰化后造成危险。
+* **若油锅起火，切不可倒水灭火**。这样做会使火势扩大。火刚起时，可迅速关火，盖上锅盖。
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\347\204\257\346\260\264.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\204\257\346\260\264.md"
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+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\204\257\346\260\264.md"
@@ -0,0 +1,49 @@
+# 焯水
+
+焯水是做饭的一道工序，读作 chāo shuǐ。
+
+焯水指将初步加工的原料放在开水锅中加热至半熟或全熟，取出以备进一步烹调或调味。
+
+焯水是烹调中特别是冷拌菜不可缺少的一道工序。 对菜肴的色、香、味，特别是色起着关键作用。
+
+大部分蔬菜和带有腥羶气味的肉类原料都需要焯水。
+
+## 操作
+
+### 开水锅焯水
+
+开水锅焯水，就是将锅内的水加热，然后将原料下锅。下锅后及时翻动，时间要短，不要过火。
+
+这种方法多用于植物性原料，如：芹菜、菠菜、莴笋等。 焯水时要特别注意火候，时间稍长，颜色就会变淡，而且也不脆、嫩。 因此放入锅内后，水微开时即可捞出晾凉。
+
+- 叶类蔬菜原料应先焯水再切片，以免营养成分损失过多。
+- 焯水时应水宽火旺，以使投入原料后能及时开锅；焯制绿叶蔬菜时，应略滚即捞出。
+- 蔬菜类原料在焯水后应立即投凉控干，以免因余热而使之变黄、熟烂的现象发生。
+- 蔬菜焯水可以放入适量色拉油如花生油、玉米油、大豆油以保持翠绿。
+
+### 冷水锅焯水
+
+冷水锅焯水是将原料与冷水同时下锅。 水要没过原料，然后烧开，目的是使原料成熟，便于进一步加工。
+
+土豆、胡萝卜等因体积大，不易成熟，需要煮的时间长一些。
+
+有些动物性原料，如：白肉、牛百页、牛肚领等，也是冷水下锅加热成熟后再进一步加工的。有些用于煮汤的动物性原料也要冷水下锅，在加热过程中使营养物质逐渐溢出，使汤味鲜美，如用热水锅，则会造成蛋白质凝固。
+
+- 锅内的加水量不宜过多，以淹没原料为度。
+- 在逐渐加热过程中，必须对原料勤翻动，以使原料受热均匀，达到焯水的目的。
+
+## 额外注意事项
+
+- 焯水有时也会使原料内的一些不稳定、可溶性营养物质溢出，特别是新鲜蔬菜中的水溶性维生素更容易受到损失
+- 动物类原料与植物类原料要分别焯水；色味较重的与色味较轻的要分别焯水；块状大的要与块状小的分别焯水，以防彼此串味
+- 焯制动物性原料后，汤汁可在撇沫澄清后作为鲜汤使用
+
+### 肉的焯水
+
+- 肉类原料经过开水焯过后变色即可，捞出沥干水分后可以进行下一步的烹调。
+- 肉类焯水后需要洗去沾附的血沫污渍，记得用温水清洗，否则肉热胀冷缩会吸附污渍，导致无法洗净血沫。
+
+### 青菜的焯水
+
+- 洗青菜时，在清水里撒一些盐，这样可以把青菜里的虫子清洗出来
+- 焯过后的青菜应立即浸入冷水中，以保持颜色和口感。如果不用冷水浸，青菜会因为开水的余温变的不再清脆，而出现烂烂的感觉
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\347\205\256.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\205\256.md"
new file mode 100644
index 0000000000..2619a9ea0d
--- /dev/null
+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\347\205\256.md"
@@ -0,0 +1,12 @@
+# 煮
+
+## 流程
+
+倒水入锅——开火，将锅放于火上加热——水开（水翻滚，有大量气泡冒出）后放入食材
+
+### 注意事项
+
+* 加热时盖上锅盖可以加快受热。**但这样做有溢锅的风险**。持续加热后，过渡翻腾的流体可能会冒出锅外，这就是溢锅。
+* **若即将溢锅，立刻关小火并打开锅盖即可。**
+* 想要加快受热又避免溢锅，可以半开锅盖，留出气体出口；也可在后期关小火，并时时注意锅中情况。
+* 根据烹饪需要，食材也可冷水下锅。不过这样水烧开需要的时间更久。
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\350\205\214.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\350\205\214.md"
new file mode 100644
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--- /dev/null
+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\350\205\214.md"
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+# 腌（肉）
+
+## 注意
+
+此处所描述的腌渍是食材烹饪前处理的步骤，并非制作咸肉或腌制香肠等成品
+
+## 腌渍
+
+在烹饪前腌制肉类是让肉类预先入味的常用方法。一般腌渍的对象是生肉。根据菜品的需求，可以自行确定肉类改刀的大小。
+
+  例如炸鸡米花，鸡胸肉是在改刀为骰子大小的小块后放入碗中腌渍
+  例如烤全羊，羊腿，半扇或整扇羊肉不必改刀即可用大量调味料涂抹在表面从而腌渍入味
+
+根据菜品的不同，腌渍所选的调味料、辅料可以是任何种类。有时候为了不同的口味，辅料也可能需要预先处理。
+
+## 腌渍基本概念
+
+此处介绍的是正常口味的腌渍过程。
+
+- 一般来说，肉量越大（比如一次性腌渍 5kg 鸡翅），体积越大（比如一整个羊腿），口味越重，则需要调味料和辅料越多
+- 一般来说，计划腌渍的时间越长，使用的调味料和辅料越少
+- 腌渍时应使用料均匀覆盖在所有的表面。如果是肉片、肉丝，应该用手尽量抓匀、搅匀。如果是整个羊腿，应该用手或刷子在表面刷匀
+- 一般炒肉、炸肉需要提前腌渍。炒肉应该保证肉鲜嫩的口感，烹调往往需要大火且时间较短。短时间烹饪不容易入味时，提前腌渍就能弥补口味的不足
+
+## 腌渍手法
+
+- 细肉丝、薄肉片：由于肉质较脆弱，需要尽量轻柔。手指呈娃娃机钳子的形状，轻微抓匀腌料。然后向一个方向轻轻搅匀即可
+- 肉丝、肉片、肉块：手法同上，但是力量可以稍大
+- 鸡腿、鸡翅等大小：先在食材上改几道花刀。鸡翅根、鸡腿可以用刀扎对穿孔。然后先在碗里混合好腌料，在把食材放入料碗中裹匀
+- 羊腿等大小：一般可以在肉较厚的位置扎对穿孔。然后腌料混合好后均匀涂抹在食材表面
+
+## 腌渍容器及时间
+
+- 选择能装下食材和腌料的容器即可。包括碗、盘子、托盘等。此时是开口腌渍，一般时间较短，常见 0.5-2 小时的腌渍时间。（烤）羊腿等也可以如此腌渍，但时间较长
+- 可以选择足够大的食品密封袋腌渍。此时是封口腌渍，一般时间很长，例如隔夜腌渍，或腌渍不易入味的排骨等。常见 4 小时-隔夜。此时用料要稍微减少，防止成菜口感太重太咸
+
+## 常用的腌渍用料
+
+- 生抽：调酱香且带有咸味的底味。可用于几乎所有肉类
+- 老抽：咸味并不强烈，但是易于染色。用于调底色和增香。一般不应大量使用防止产生豆腥味。可用于几乎所有红肉类（较少用），猪肝等可以多加
+- 食盐：咸味但炒制后不带有酱香味。可用于所有肉类
+- 白（砂）糖：调甜味（量大），也可以为肉增加鲜嫩的口感（量少）。可用于所有禽畜类肉类，但鱼类和海鲜并不常用。
+- 红糖：调甜味和红糖特有的口感，口味比白糖略重。可用于几乎所有肉类（一般肉色较深或者成菜颜色较深）
+- 蚝油：增加鲜、咸、甜的口味。一般用于红肉
+- 白醋/米醋：增加酸的口味。较少使用
+- 陈醋/香醋：不仅带有酸的口味，还能为菜品增香增色。香醋比较适合深色鱼类（尤其是烤鱼）
+- 料酒：去腥增香。可用于几乎所有肉类。但是使用需要注意：
+  - 料酒本身的味道很浓，很容易掩盖食材本身的香味，对于腥味不浓郁的食材，可以考虑不用料酒来去腥。例如：牛肉，鱼肉和鸡肉。
+  - 对于鸡肉，可以用白酒去代替料酒。
+  - 对于牛肉，可以用姜葱水代替料酒。
+  - 对于白色鱼肉，只需要清洗干净血丝和粘膜就不会有什么腥味了，建议不加料酒。
+- 黄酒：去腥增香，效果比料酒更好，香味比料酒更复杂。一般用于白肉类。红肉也可用，但是效果与料酒相当。
+- 五香粉/十三香：为肉类增加香味，是最简单的复合香料。五香粉仅仅增加香味，十三香的香味比较独特，有辨识度。用此类香料腌渍应该控制用量。可用于几乎所有肉类，但鱼类和海鲜不常用
+- 辣椒粉：辣椒粉分为很多种。不谈辣椒的种类，从研磨精细度划分有辣椒粉/辣椒面，辣椒碎等。除了为肉类增加辣味，还能为成菜配色。用辣椒腌渍的菜品应该避免辣椒过量。可用于几乎所有需要辣味底味的肉类，但烹调时间应该略加控制，防止辣椒味道变苦，或者颜色变深
+- 孜然粉、小茴香粉：一般用磨粉作为腌料，不用颗粒，这样可以使肉类更容易入味。可用于几乎所有红肉和鸡肉
+- X 椒粉：为肉类增加辛、辣、香、呛的口味。使用应该适量，防止盖过其他口味
+  - 黑胡椒粉：口味辛、辣。可用于几乎所有红肉
+  - 白胡椒粉：口味辛、香。比黑胡椒略弱，突出香味。可用于几乎所有肉类
+  - 花椒粉：口味辛、呛。有花椒特殊的香味，比较有辨识度。可用于几乎所有肉类
+- 豆瓣酱：为肉类增加豆类的酱香和咸味、辣味。可用于几乎所有红肉类
+- 葱姜蒜：葱姜去腥增香，去除异味；蒜增加辛香味。葱可根据需要切段或者切片；姜一般切片，有些场景需要去皮；蒜可切片或切碎。葱姜不想出现在成菜中，或者口味需要较轻，可以将葱姜块放于有极少量清水的碗里挤压出汁，用葱姜水腌渍肉类。蒜一般不直接加入。可用于所有肉类
+- 海鲜酱、虾酱等：为肉类增加鲜、咸味。海鲜酱口味偏甜，虾酱口味偏重。可用于几乎所有肉类，但使用场景不多
+- 豆豉：为肉类增加发酵豆类的香味和咸味。可用于几乎所有红肉类，但是使用的并不多
+- 生粉：即为淀粉。生粉是上浆的重要腌料。上浆越厚，或者需要口感越滑嫩，需要的生粉越多。可用于几乎所有肉类。`生粉可作为简易的油炸外衣使用（一般根据需要还需加入面粉等），此时一般不在腌渍时加入`
+  - 玉米淀粉、土豆淀粉：粘性一般最大
+  - 红薯淀粉：粘性略低
+- 油：在腌渍时加入适量油进行油封，可以锁住水分和风味。如使用开口容器腌渍，且时间较长（例如在碗里），油封能极大程度保证肉质不变干或变柴。可用于几乎所有肉类。油封后炒制应略微减少底油，油炸则没有区别
+
+## 几种较为通用的腌渍公式
+
+- 牛肉：使用适量生抽，少量料酒，少量白砂糖腌渍。根据口味选用食盐（补充咸味），蚝油和极少量海鲜酱（蚝油牛肉），五香粉/十三香（洋葱炒牛肉）。慎用葱姜
+- 鸡肉（包括鸡胸肉和鸡翅）：使用适量生抽，较少量白砂糖，少量料酒腌渍。根据口味选用食盐（补充咸味），五香粉/十三香（炸鸡米花），极少量老抽（香煎鸡翅中）
+- 白色鱼肉：使用适量食盐，少量料酒/黄酒腌渍。根据口味选用海鲜酱/海鲜酱油/蒸鱼豉油（香煎带鱼），葱姜（水）（烤带皮鱼肉）
+- 红色鱼肉：使用适量生抽，少量料酒腌渍。根据口味选用海鲜酱油/少量蒸鱼豉油（香煎三文鱼），红糖（北欧香烤三文鱼）
+- 猪肝：使用适量生抽，适量料酒腌渍。根据口味选用生粉和适量老抽（滑炒猪肝），少量糖等
+
+## 菜品实战示例
+
+- 洋葱炒牛肉：以一人份的 150g 牛肉为例。牛肉应切片，成菜口感应嫩滑，需炒制
+  - 生抽 10ml（约 2 汤匙）
+  - 料酒 5ml（约 1 汤匙）
+  - 白砂糖 2.5-10g（约 1-4 茶匙，根据口味甜度选择）
+  - 孜然粉 5g（约 2 茶匙）
+  - 生粉 10-15g（约 1 小把）
+  - 油 10ml（约 2 汤匙）
+  - （可选）十三香 1g（约 0.5 茶匙）
+  - （可选）黑胡椒粉 1g（约 0.5 茶匙）
+
+- 蚝油牛肉：以一人份的 150g 牛肉为例。牛肉应切片，成菜口感应嫩滑且上浆感足，此菜口感偏甜，需炒制
+  - 生抽 5ml（约 1 汤匙）
+  - 料酒 5ml（约 1 汤匙）
+  - 蚝油 10-20ml（约 2-4 汤匙，根据口味咸度选择，蚝油比较咸）
+  - 白砂糖 5-15g（约 2-6 茶匙，根据口味甜度选择）
+  - 生粉 25-35g（约 1 大把）
+  - 油 10ml（约 2 汤匙）
+
+- 五香盐酥鸡：以一人份的 150g 鸡胸肉为例。鸡肉应切成骰子形状，需炸制
+  - 生抽 10ml（约 2 汤匙）
+  - 料酒 2.5ml（约 0.5 汤匙）
+  - 五香粉 5g（约 2 茶匙）或十三香 2.5-5g（约 1-2 茶匙）
+  - （可选）孜然粉 1g（约 0.5 茶匙）
+  - （可选）白胡椒粉 1g（约 0.5 茶匙）
+
+- 蜜汁烤鸡翅：以一人份的 250g 带骨鸡翅中为例。鸡翅上应切几道花刀，成菜咸甜，但突出甜口，需烤制
+  - 生抽 10ml（约 2 汤匙）
+  - 料酒 2.5ml（约 0.5 汤匙）
+  - 白砂糖 5-15g（约 2-6 茶匙，根据口味甜度选择）
+  - 蜂蜜/糖浆 10-20ml（约 2-4 汤匙，根据口味甜度选择。如白砂糖超过或等于 10g，建议只加入 10ml）
+  - （可选）五香粉 2.5g（约 1 茶匙。不可用十三香）
+
+- 香烤三文鱼：以一人份的 200g 去骨三文鱼排为例。鱼肉不应改刀，需烤箱烤制
+  - 生抽 10ml（约 2 汤匙）
+  - 料酒 2.5ml（约 0.5 汤匙）
+  - 红糖 10-20g（约 4-8 茶匙，根据口味甜度选择）
+  - 意大利黑醋/镇江香醋 2.5-5ml（约 0.5-1 汤匙，根据口味酸度选择）
+  - 肉豆蔻粉 2.5g（约 1 茶匙）
+  - 百里香粉 1g（约 0.5 茶匙）
+  - 姜粉 1g（约 0.5 茶匙）
+  - 迷迭香粉 1-2g（约 0.5-1 茶匙）
+  - （可选）白胡椒粉 1g（约 0.5 茶匙）
+  - （可选）干辣椒碎 2.5-10g（约 1-4 茶匙，根据口味辣度选择）
diff --git "a/translation/ch/tips/learn/\345\255\246\344\271\240\350\222\270.md" "b/translation/ch/tips/learn/\345\255\246\344\271\240\350\222\270.md"
new file mode 100644
index 0000000000..cc888cf649
--- /dev/null
+++ "b/translation/ch/tips/learn/\345\255\246\344\271\240\350\222\270.md"
@@ -0,0 +1,22 @@
+# 蒸
+
+## 方式
+
+### 蒸锅
+
+蒸锅为多层结构，最底部用于盛水，利用水开后产生的水蒸气的热量，加热上层食物。
+
+蒸锅最底层加入适量水——将食物放于上层蒸屉中——蒸锅放于火上加热
+
+### 铁锅
+
+如果没有蒸锅，只有普通的铁锅（非平底锅），可以在锅底放置一个三脚架，并注入足够的水，以此达到类似于蒸锅的效果。
+
+铁锅底部加入足量水———放入三脚架———将食物置于三脚架上———开火关盖
+
+## 注意事项
+
+* 由于热源为水蒸气，较低的蒸屉中的食物底部可能被水浸湿。可将蒸笼布放在食物底下以避免这种情况。用筷子搭个放食物的简易支架也可以。
+* 可以利用智能设备设置计时器，提醒关火，以防忘记以致烧干。
+* 在使用蒸笼制作食品的过程中，需要注意底部区域的剩余水量，**特别是铁锅**，避免干锅从而造成安全问题。
+* （可选）使用铁锅蒸食物时，可以在三脚架上面放置一个蒸盘。
diff --git "a/translation/ch/tips/learn/\345\276\256\346\263\242\347\202\211.md" "b/translation/ch/tips/learn/\345\276\256\346\263\242\347\202\211.md"
new file mode 100644
index 0000000000..0dc0dadc44
--- /dev/null
+++ "b/translation/ch/tips/learn/\345\276\256\346\263\242\347\202\211.md"
@@ -0,0 +1,47 @@
+# 使用微波炉
+
+## 什么是微波炉
+
+微波炉是 1945 年由 [珀西·勒巴朗·斯宾塞](https://en.wikipedia.org/wiki/Percy_Spencer) 发明的。
+
+他在担任雷达系统工程师时，由于发现雷达一开启他口袋里的巧克力棒就开始融化，从而产生构想并发明的。
+
+### 工作方式
+
+微波时通过磁控管制造的频率 24.5 亿赫兹的电磁波，这个频率会使水和油的分子振动并发热。
+
+## 流程
+
+微波炉在很多烹饪任务中效果相当出色。
+
+强火适用于：
+
+* [烹煮] 烹煮蔬菜
+* [烹煮] 软化含水率高的硬质蔬菜（如马铃薯、洋葱和朝鲜蓟）
+* [膨化] 爆点心，如泡芙、印度帕帕达姆薄脆饼、爆米花
+
+中火适用于：
+
+* [烹煮] 海鲜 （例如 [微波葱姜黑鳕鱼](../../dishes/aquatic/微波葱姜黑鳕鱼.md)）
+* [烹煮] 软化肉类
+* [脱水] 干燥蔬果皮
+* [脱水] 制作肉干
+* [炸] 炸脆香料植物
+* [炸] 软化叶类蔬菜
+* [加热] 加热剩菜
+
+弱火用于：
+
+* [解冻] 解冻食物
+* [解冻] 融化黄油和巧克力
+
+## 注意事项
+
+* 微波炉不应该被用于加热水，这可能会致其暴沸，对您的人身安全造成一定影响
+* 绝对不要使用微波炉加热鸡蛋！除非它是**去壳**的**生**鸡蛋，并且需要戳破蛋黄。因为加热会使鸡蛋内部的气体膨胀，导致爆炸。
+* 不管您是出于什么目的，即使您很好奇，也不应该使用微波炉加热完整的水果（如 葡萄、蓝莓、圣女果），这可能会使其爆炸
+* 由于微波的波长为 12.2 cm，因此微波炉加热小物体的速度要比大物体慢。因此如果是很小的食材，建议聚集在一起进行加热。
+* 微波仅能深入食物几厘米，因此有时候外部很烫了，内部可能还是冰凉的。解决办法是将食材加上少量液体放进密封袋，或放入碗中后蒙上保鲜膜，让容器内产生足够的蒸汽来弥补微波炉容易烹饪不均的缺点。
+    * tips：打开密封袋时，当心蒸汽喷出
+* 微波只能加热水和油等含有液体分子的物体，因此保鲜膜和密封袋都不会被微波加热。
+* 金属能够反射微波而不会被加热，请避免使用含有金边、金属花纹的容器，避免受热不均导致容器破裂。请务必使用瓷、玻璃容器或微波炉专用烤盘。
diff --git "a/translation/ch/tips/learn/\347\251\272\346\260\224\347\202\270\351\224\205.md" "b/translation/ch/tips/learn/\347\251\272\346\260\224\347\202\270\351\224\205.md"
new file mode 100644
index 0000000000..db0ee2b21c
--- /dev/null
+++ "b/translation/ch/tips/learn/\347\251\272\346\260\224\347\202\270\351\224\205.md"
@@ -0,0 +1,65 @@
+# 使用空气炸锅
+
+## 什么是空气炸锅
+
+空气炸锅为一种电子炊具，用空气替代原本热油加热，让食物变熟，令食材无需遇油也能达到近似油炸的效果。
+
+### 工作方式
+
+空气炸锅借由上方的加热器产生高温热风，让热空气在食物周遭循环对流，快速加热食物自身的油脂，带走食物的水分，产生油炸的效果，并创造类似油炸食物的酥脆感。
+
+### 优点
+
+* 由于无需添加食用油，因此可以**大幅减少**摄入含有高量脂肪和热量的食用油。
+* 高速循环的热空气使食物脱水，表面变得金黄酥脆，让食物变得外焦里嫩。
+* 操作简单，对新人友好。
+
+## 流程
+
+* 将空气炸锅放在稳固、平整且水平的隔热表面上。
+* 取出煎锅，将食材放入炸篮，将煎锅滑入产品中。
+* 修改预设温度，旋转旋钮调整烹饪时间。
+* 调整好烹饪时间后，产品将开始烹饪，等待定时器响铃时烹饪完成。
+* 将炸篮中的食物全部倒入碗或碟中。务必从所用煎锅中取出装有原料的炸篮，因为煎锅底部**可能残留有热油或油脂**。
+
+## 注意事项
+
+* 使用空气炸锅应注意设置温度不宜过高（尽量在 120℃内，最好不超过 168℃），制作时间不宜太长（约 10 分钟左右），避免生成过多有害成分[丙烯酰胺](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%83%AF%E9%85%B0%E8%83%BA)。
+* 减少用空气炸锅烹饪淀粉类食物，如土豆、面包、油条等，可相应减少[丙烯酰胺](https://zh.wikipedia.org/wiki/%E4%B8%99%E7%83%AF%E9%85%B0%E8%83%BA)摄入。相对而言，空气炸锅适合烹调脂肪或水分含量更高的食物，如肉类、蔬菜。
+* 使用过程中，不能遮挡顶部的进风口和背面的出风口。用手遮挡的话，可能会被**热空气烫伤**。
+* 不同品牌炸锅温差可达±10℃，首次尝试建议减少 10%时间后逐步调整
+
+## 烹饪建议
+
+### 常用食物
+
+| 食物名称    | 温度(℃)   | 时间（分钟） | 方法步骤                                                               |
+|---------|---------|--------|--------------------------------------------------------------------|
+| **薯条**  | 200     | 15-20  | 1. 冷冻薯条无需解冻，表面喷少量油；- 2. 平铺炸篮（不重叠），每5分钟摇晃一次；- 3. 最后2分钟可调至210℃上色。    |
+| **鸡翅**  | 180     | 18-22  | 1. 鸡翅划刀，用生抽、料酒、蚝油、蒜末腌制1小时；- 2. 平铺炸篮，表面刷蜂蜜水；- 3. 烤10分钟后翻面继续烤。       |
+| **鱼类**  | 180-190 | 12-15  | 1. 鱼身两面划刀，用姜片、葱段、盐、料酒腌制20分钟；- 2. 鱼表面刷油，垫锡纸防粘；- 3. 中途翻面一次。          |
+| **牛排**  | 200     | 8-12   | 1. 牛排室温回温，双面撒盐、黑胡椒和橄榄油；- 2. 空气炸锅预热5分钟，牛排放入后根据厚度烤制（每面4-6分钟）。        |
+| **牛肉块** | 180     | 15-18  | 1. 牛肉切2cm立方块，用生抽、淀粉、黑胡椒腌制30分钟；- 2. 平铺炸篮，烤10分钟后翻动一次；- 3. 可加洋葱、彩椒同烤。 |
+| **猪肉排** | 175-185 | 16-20  | 1. 猪排用刀背拍松，生抽、蒜粉、五香粉腌制40分钟；- 2. 表面喷油，垫烘焙纸；- 3. 中途翻面并刷腌料汁。          |
+| **蛋挞**  | 170-180 | 12-15  | 1. 蛋挞皮解冻后倒入自制蛋液（牛奶+淡奶油+糖+蛋黄）；- 2. 炸锅无需预热，烤至挞皮金黄、中心微焦即可。            |
+| **蛋糕**  | 160     | 25-30  | 1. 6寸模具垫油纸，倒入蛋糕糊（7分满）；- 2. 低温慢烤，插入牙签无粘连即熟；- 3. 倒扣冷却防塌陷。            |
+| **披萨**  | 180-190 | 8-12   | 1. 冷冻披萨无需解冻，可撒额外芝士；- 2. 垫锡纸防漏，烤至芝士起焦斑；- 3. 自制披萨需先烤饼底5分钟再加料。        |
+| **花生米** | 160     | 10-12  | 1. 生花生米浸泡5分钟后沥干；- 2. 喷少量油+盐拌匀；- 3. 平铺单层，每3分钟摇晃一次。                  |
+
+### 操作要点
+
+1. **预处理关键**
+    - 肉类需充分解冻并擦干表面水分（牛排/猪排建议室温回温）
+    - 冷冻食品（薯条/披萨）可直接烹饪，但需加大摇晃/翻面频率
+
+2. **防粘技巧**
+    - 鱼类/蛋糕等易粘食物建议垫烘焙纸或锡纸
+    - 炸篮底部可铺洋葱片/柠檬片提升风味并隔离汁水
+
+3. **上色控制**
+    - 最后 2-3 分钟调高 10-20℃可使表面更酥脆（适用于薯条/鸡翅）
+    - 蛋挞/蛋糕表面加盖锡纸可防止过度焦化
+
+4. **熟度检测**
+    - 肉类：用筷子按压，硬挺为全熟，柔软带弹性为半熟
+    - 蛋糕：牙签插入中心无面糊粘连即熟
diff --git "a/translation/ch/tips/learn/\351\243\237\345\223\201\345\256\211\345\205\250.md" "b/translation/ch/tips/learn/\351\243\237\345\223\201\345\256\211\345\205\250.md"
new file mode 100644
index 0000000000..2ae1812ad5
--- /dev/null
+++ "b/translation/ch/tips/learn/\351\243\237\345\223\201\345\256\211\345\205\250.md"
@@ -0,0 +1,107 @@
+# 食品安全
+
+## 中毒
+
+以下食物有造成中毒的风险：
+
+* 未成熟的青西红柿
+* 未熟透的四季豆（芸豆）、豇豆（豆角）、[白刀豆](https://zh.wikipedia.org/wiki/%E7%99%BD%E5%88%80%E8%B1%86)
+* 发芽的土豆（山药）、番薯（红薯）、花生
+* 未正确处理/未熟透的[黄花菜](https://zh.m.wikipedia.org/wiki/%E9%BB%84%E8%8A%B1%E8%8F%9C)可导致[秋水仙碱](https://zh.m.wikipedia.org/wiki/%E7%A7%8B%E6%B0%B4%E4%BB%99%E7%B4%A0)中毒
+* 生豆浆
+* 泡发时间过长的木耳（不止木耳，所有菌类泡发时间过长均有中毒风险）
+* 未烹饪熟的动物内脏
+* 不认识的蘑菇或者未煮熟的蘑菇（有句谚语说：红伞伞，白杆杆，吃完一起躺板板。一般来说，越是漂亮的蘑菇越危险。）
+* ……（欢迎补充）
+
+酸性食物在铝制容器中较长时间储存&烹饪同样也会有造成中毒的风险, 如
+
+* 酸菜
+* 笋干
+* 番茄酱
+* 柠檬汁
+* 卤肉
+* 酱油和酱菜
+* ……（欢迎补充）
+
+## 过敏
+
+以下为常见过敏食物（注意：过敏反应一般情况下是终生的）：
+
+成人：
+
+* 虾、蟹、贝类海鲜（食用不新鲜而导致细菌滋生的海鲜）
+* 花生
+* 坚果
+* 鱼类
+
+儿童：
+
+* 花生
+* 坚果
+* 蛋类
+* 牛奶（主要是对牛奶中 A1 蛋白不耐受）
+* 小麦和大豆
+
+## 沙门氏菌感染
+
+沙门氏菌较常见于动物源性食物，包括蔬菜也可能因受粪便污染而含有沙门氏菌。
+
+下列食品有造成沙门氏菌感染的风险：
+
+* 未完全煮熟的蛋
+* 未完全煮熟的肉
+* 未经过杀菌的奶
+
+## 黄曲霉素
+
+黄曲霉素常由黄曲霉及寄生曲霉等另外几种霉菌在霉变的谷物中产生，如大米、豆类、花生等，是目前为止最强的致癌物质。加热至 280℃以上才开始分解，所以一般的加热不易破坏其结构。
+
+下列食品有造成黄曲霉素中毒的风险：
+
+* 腐坏的花生
+* 腐坏的大米
+* 腐坏的玉米
+
+注意，以上食品还包括其对应制品，如米粉、玉米面； 经安全培育生产的花生苗（发芽花生）可以认为安全可食用。
+
+## 3-硝基丙酸
+
+3-硝基丙酸由蔗生节菱孢菌产生，该真菌常见寄生于甘蔗、椰子中。中毒症的主要表现为中枢神经系统受损。急性期的症状有呕吐、眩晕、阵发性抽搐、眼球偏侧凝视、昏迷，甚至死亡，后遗症主要为锥体外系的损害，主要症状有屈曲、扭转、痉挛，肢体强直，静止时张力减低等。该毒素暂无特效解毒药物。
+
+下列食品有造成 3-硝基丙酸中毒的风险：
+
+* 红心甘蔗
+* [腐坏的椰子](https://www.bilibili.com/video/BV1w84y147TU)
+
+除了视觉上的外观作为判断标准，气味也是重要的评价标准。腐坏的植物往往散发特殊的气味（酒糟味、酸味等）。对闻起来腐坏的食物最好的处理方式就是丢弃。
+
+## 寄生虫
+
+寄生虫可通过空气，饮用水，食物和直接接触进入人体。若寄生虫进入人体循环系统，一方面可以攻击白细胞，另一方面可达肺、肝等脏器或是堵塞血管或淋巴管道，会引起如肝硬化、门脉高压、象皮病等疾病。而人如果是猪肉绦虫的中间宿主，寄生虫甚至会达眼球、心脏和大脑，危及生命。
+
+下列食品最好确保完全烧熟，否则可能在体内留下相应的寄生虫：
+
+* 田螺：管圆线虫
+* 生鱼片：肝吸虫
+* 黄鳝：颚口线虫
+* 牛蛙：曼氏裂头蚴寄生虫
+* 猪肉：猪肉绦虫
+* 牛肉表面（只要表面熟了就可以吃）：牛肉绦虫
+
+## 食品安全温度
+
+通过足够的温度加热食物并保持一定的时间，可以在一定程度上减小细菌、寄生虫存活的风险。
+各类食品有不同的温度要求，烹饪者测量温度应该使用厨房用温度计测量食物中心温度。
+
+测量温度应该使用：厨房用温度计
+测量食物中心温度
+
+下列是业界标准的食物安全温度：
+
+|           | 整块                                            | 碎肉  | 全只  |
+|-----------|------------------------------------------------|-------|-------|
+| 猪肉      | 71°C                                           | 71°C  |       |
+| 禽肉      | 74°C                                           | 74°C  | 85°C  |
+| 牛肉/羊肉 | 3 分熟：63°C；5 分熟：71°C；7 分熟：77°C         | 71°C  |       |
+| 剩菜再加热 | 74°C                                           |       |       |
diff --git "a/translation/ch/tips/learn/\351\253\230\345\216\213\345\212\233\351\224\205.md" "b/translation/ch/tips/learn/\351\253\230\345\216\213\345\212\233\351\224\205.md"
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+# 蒸（米）/炖（使用电饭煲/高压锅/电压力锅）
+
+## 什么是压力锅
+
+压力锅其实是一般的锅加上可锁紧的半密封盖，盖上有阀门，可用于控制锅内的压力。
+
+### 工作方式
+
+压力锅的工作方式是让蒸汽积聚在锅中，提高锅内的压力。锅内压力提高时，水的沸点也随之提高，可使含水的食物烹煮温度超过 100 ℃。
+
+### 优点
+
+* 由于压力锅的实际烹饪温度较高，因此可以大幅缩短烹饪时间。
+* 压力锅内部的高温可促进褐变和焦糖化，能够产生独有的风味。
+
+## 流程
+
+* 食材和水放入内胆后合盖，**确保锅体密封**，加热。
+* 对于韧性较大的食材，如蹄筋类食物，使用高压锅可以较轻松将其煮烂，获得较好口感。
+* 压力锅通常有一个自锁阀（浮子阀）。在蒸煮时，随着锅内压力增大，自锁阀会启动并锁闭，隔绝锅内与锅外气体，为锅内增压创造条件。自锁阀启动后还会锁住锅盖，防止强行打开，起到安全保障作用。在蒸煮时需要确认自锁阀不被异物遮挡，让高压锅正常工作。
+* 切换至保温状态后，**通过排气阀将锅内蒸汽排空方可开盖**。
+
+### 注意事项
+
+* **水蒸气很烫，不要凑到排气阀上。**
+* 烹饪**流质食物**的过程中，**不要手动排气**，小心喷溅（可以将食材放入密封罐或者真空包装袋中再用高压锅烹饪）。
+* 烹饪部分菜系（如汤类）手动放气**可能会影响食物的味道以及口感**。
+* 开盖前需确认蒸气已排空。开盖时请勿一次性全部打开，尤其是**不要对着人正面开盖**，以免蒸气烫伤。
+* 蒸煮完成后，随着高压锅内气压降低至与外界气压平衡，自锁阀会松开。这个可以作为锅盖是否能打开的判断标志。
+* 高压锅的密封依赖锅盖里的密封橡胶圈，对于老旧的高压锅需要检查密封橡胶圈是否仍然有效。
+* 确认橡胶圈完全干净，任何微粒卡在其中都可能破坏密闭环境。
+* 很多压力锅有一个安全线，材料和液体不应该超过这个线，太多的食材和液体可能会让水蒸气喷涌堵塞排气阀，或喷溅出太多水蒸气不好清理。
+* 没有安全线的压力锅，最好也不要让水位线超过锅体的 2/3。
+* **不要使用高压锅烹饪燕麦或者挂面等容易产生泡沫的食物**。泡沫可能会阻塞蒸汽阀和泄压管。
+* 烹饪过程中，当压力阀升高并喷出蒸汽或者烟雾时，说明高压锅内部过度加压，压力阀为了保证安全，释放出了多余的压力。尽管喷出的蒸汽带有浓郁的香味会带来较高的愉悦感，但一来食物的风味有损失，二来过度加压可能会使部分类型高压锅的卡槽弯曲。因此当看到喷出蒸汽时，可减小火力。
+* tips：从侧面开盖是一种不错的选择。
diff --git "a/translation/ch/tips/\345\216\250\346\210\277\345\207\206\345\244\207.md" "b/translation/ch/tips/\345\216\250\346\210\277\345\207\206\345\244\207.md"
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+# 厨房准备
+
+在阅读和参考菜谱之前，假想你已经在厨房中准备好了下列物品。这些物品不会在原材料和工具部分提及。
+
+```text
+燃气灶，饮用水，炒锅，蒸锅，煮锅，电饭锅，食用油，洗菜盆，碟子，碗，筷子，勺子，汤勺，漏勺，洗涤剂，抹布，钢丝球，菜刀，生食案板，熟食案板，削皮刀，热水壶
+```
+
+下列材料可能会被高频使用。建议提前为厨房采购好，并永远保障有新鲜的可以取用。
+
+```text
+大葱，小葱，生姜，大蒜，花椒，八角，桂皮，香叶
+干辣椒，小米椒，生抽，老抽，蚝油，料酒（黄酒，可选）
+黑醋(香醋、陈醋)，白醋，豆瓣酱，冰糖，棉白糖，盐，味精\鸡精
+黑胡椒，白胡椒，五香粉，玉米淀粉，番薯淀粉
+```
+
+如果你需要应对突发情况或长期居家需求，建议同样采购好下列内容：
+
+```text
+冰箱、微波炉、保鲜膜、保鲜袋
+鸡蛋、青椒、胡萝卜、黄瓜、西红柿、木耳、里脊肉、茄子、米、挂面或方便面
+```
+
+如果你非常想追求形式化、标准化和仪式感，并且想拥有一个与众不同的有趣厨房，那就同样采购下列内容：
+
+```text
+电子秤（或天平）、游标卡尺、量筒、停表、烧杯、测温枪、移液器
+```
+
+如果你想节约时间，可以购买半成品并简单处理后食用：
+
+```text
+预炸过的炸鸡块、冷冻手抓饼、包好的饺子、袋装咖喱、各种丼类（盖饭）、自热食品、拌面料包、外卖包、方便食品
+```
+
+其它针对每道菜的原材料，请具体参考菜品本身的`所需原材料`章节。
+
+## 选购油
+
+在选购油之前，需要了解一些脂肪酸的基础知识
+
+### 脂肪酸的分类
+
+脂肪酸分为：
+
+* 饱和脂肪酸 （尽量避免）
+* 不饱和脂肪酸
+  * 顺式脂肪酸
+  * 反式脂肪酸 （尤其注意避免）
+  * 多不饱和脂肪酸
+  * 单不饱和脂肪酸
+
+饱和脂肪酸在室温下会呈固态，而不饱和脂肪酸在室温下会呈液态。
+
+### 避免的脂肪酸
+
+其中，**饱和脂肪酸**和**反式脂肪酸**一般是被认为不健康的。
+
+饱和脂肪酸会增加肥胖、高胆固醇、心脏病的风险。
+
+研究表明，长期过量食用氢化加工产生的反式脂肪酸可引起人体血脂代谢异常，从而增加心血管疾病发生的风险。也有研究显示可能会增加糖尿病、肥胖等慢性疾病的患病风险。
+
+世界卫生组织建议：为增进心血管健康，应尽量控制膳食中的反式脂肪酸，最大摄取量不超过总能量的 1%。也就是说，如果按一个成年人平均每天摄入能量 2000 千卡来算，则每天摄入反式脂肪酸不应超过 2.2 克。
+
+GB 28050-2011 规定，食品配料含有或生产过程中使用了氢化和（或）部分氢化油脂时，在营养成分表中还应标示出反式脂肪（酸）的含量。
+
+### 食品中的的反式脂肪酸
+
+根据相关调查，焙烤食品（糕点、饼干、面包等）、调味品、油炸食品的反式脂肪酸平均含量在 0.30~0.50 g/100g 之间。
+
+因此不必太过担心——日常食品中的反式脂肪酸并不足以危害健康。但以防万一，在选购零食时，不妨关注营养成分表中标注的 `反式脂肪（酸）` 含量。
+
+### 烹饪中的反式脂肪酸
+
+据 2021 年调查显示，我国植物油的反式脂肪酸平均含量为 0.86 g/100g，无需太过担心。
+
+要额外注意的反式脂肪酸来源是烹饪过程：
+
+植物油中往往含有较高比例的多不饱和脂肪酸，热稳定性比较差，容易在高温下转化成反式脂肪。
+
+因此，在不同场景下，我们需要合理选择油品，并尽可能减少油品的加热时间。
+
+### 植物油的选择
+
+| 油品名称 | 饱和脂肪酸 (%) | Omega 3 (%) | Omega 6 (%) | Omega 9 (%) |
+| :----: | :----: | :----: | :----: | :----: |
+| 芥花油 | 7% | 11% | 21% | 61% |
+| 亚麻籽油 | 9% | 57% | 16% | 18% |
+| 葵花油 | 12% | 1% | 71% | 16% |
+| 玉米油 | 13% | 1% | 57% | 29% |
+| 橄榄油 | 15% | 1% | 9% | 75% |
+| 大豆油 | 15% | 8% | 54% | 23% |
+| 花生油 | 19% | 0% | 33% | 48% |
+| 棉籽油 | 27% | 0% | 54% | 19% |
+| 猪油 | 43% | 1% | 9% | 47% |
+| 棕榈油 | 51% | 0% | 10% | 39% |
+| 牛油 | 68% | 1% | 3% | 28% |
+| 椰子油 | 91% | 0% | 2% | 7% |
+
+* `花生油`富含`单不饱和脂肪`。但只建议选择高品质的。加工时也要注意不要加热过久以免产生`反式脂肪酸`。
+* `橄榄油`富含`单不饱和脂肪`，其只有一个不饱和键。橄榄油`饱和脂肪酸`含量少。但只建议选择高品质的。加工时也要注意不要加热过久以免产生反式脂肪酸。
+* `大豆油`不含`饱和脂肪酸`，且含有亚油酸、维生素。但大豆油不稳定，容易在加工时产生`反式脂肪酸`，因此不建议长期食用，可以用于凉拌。
+* `菜籽油`热稳定性好，富含`多不饱和脂肪酸`，但可能含有芥酸，可能会引起脂肪沉积和心脏损伤。菜籽油缺少亚油酸，营养价值较低，容易腐败。
+* `椰子油`的`饱和脂肪酸`非常高，热稳定性好，但注意有些食品会使用氢化椰子油。适合在厨房用于煎炸，经常食用会增加肥胖风险。
+* `棕榈油`的`饱和脂肪酸`非常高，热稳定性好，经常食用会增加高胆固醇风险。
+* `猪油`，`牛油`等动物油脂，富含`饱和脂肪酸`，经常食用会增加高胆固醇风险。不推荐长期食用。
+
+因此，根据上述表格，我们可以得出一些结论：
+
+* 没有任何一种油品是完美的，每种油品都有其优缺点。因此，我们应该根据不同的烹饪场景选择不同的油品。
+* 不应该始终使用同一类油品，应该根据不同的烹饪场景选择不同的油品，以确保营养均衡。
+* 为了不摄入太多 `反式脂肪酸`。在加热时，不要选择热不稳定的油品，不要加热过久。
+* 不要大量食用煎炸食品。热稳定性好的油往往又含有大量的`饱和脂肪酸`，不适合长期食用。
+* 不要重复使用油品。油品在加热过程中会产生大量的`反式脂肪酸`。
+* 不要长时间食用外卖食品，因为很难确定他们使用了什么油品。
+
+#### 炒菜油
+
+* 花生油 （选择高油品质）
+* 橄榄油 （选择高油品质）
+* 菜籽油 （选择低芥酸）
+
+花生油、橄榄油、菜籽油含有较多不饱和脂肪酸，含有较少的饱和脂肪酸。但是其热稳定性较差，容易在加热过程中产生反式脂肪酸。因此，要注意控制加热时间，不要加热过久。
+
+#### 煎炸油
+
+* 椰子油
+* 棕榈油
+* 牛油
+* 猪油
+
+爆炒、油炸时需要使用热稳定性更好的油，如：椰子油、棕榈油、牛油。它们产生的反式脂肪酸会更少。但是，它们的饱和脂肪酸含量较高，不适合长期食用。
+
+#### 凉拌、炖煮油
+
+* 亚麻籽油
+* 芝麻油
+* 核桃油
+* 紫苏油
+
+这类场景不需要加热，因此不会产生反式脂肪酸。不要选择有太多饱和脂肪酸的油品。
diff --git "a/translation/ch/tips/\345\246\202\344\275\225\351\200\211\346\213\251\347\216\260\345\234\250\345\220\203\344\273\200\344\271\210.md" "b/translation/ch/tips/\345\246\202\344\275\225\351\200\211\346\213\251\347\216\260\345\234\250\345\220\203\344\273\200\344\271\210.md"
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+# 如何决策吃什么
+
+如何决策吃什么也是我做菜之前一大难题。所以只能用数学描述一下了。
+
+## 计算方法
+
+### 计算荤菜和素菜数量
+
+* 菜的数量 = 人数 + 1。
+* 荤菜比素菜多一个，或一样多即可。
+
+由此得到荤菜数量和素菜数量，再在上一步的菜谱中选择即可。
+
+#### 形式语言描述
+
+当 有人数 `N` 时，
+设 `素菜数` 为 `a`, `荤菜数`为 `b`。
+`N`, `a`, `b`均为整数。
+
+此时有下列不等式组：
+
+* a + b = N + 1
+* a ≤ b ≤ a+1
+
+解得
+
+```javascript
+const a = Math.floor((N+1)/2);
+const b = Math.ceil((N+1)/2);
+```
+
+### 菜的选择
+
+* 如果人数超过 8 人，考虑在荤菜中增加鱼类荤菜。
+* 如果有小孩，考虑增加有甜味的菜。
+* 考虑增加特色菜、拿手菜。
+* 注意决策荤菜时不要全部使用同一种动物的肉。考虑顺序为：`猪肉`、`鸡肉`、`牛肉`、`羊肉`、`鸭肉`、`鱼肉`。
+* 不要选择奇奇怪怪的动物做荤菜。
diff --git "a/translation/ch/tips/\351\243\237\346\235\220\347\233\270\345\205\213\344\270\216\347\246\201\345\277\214.md" "b/translation/ch/tips/\351\243\237\346\235\220\347\233\270\345\205\213\344\270\216\347\246\201\345\277\214.md"
new file mode 100644
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@@ -0,0 +1,68 @@
+# 揭秘食材搭配的智慧：这些食物不宜同食
+
+在日常烹饪中，我们都希望做出美味又健康的家常菜。然而，有些食材看似普通，搭配在一起却可能暗藏“玄机”，不仅影响食物的色香味，更可能阻碍营养吸收，甚至对身体健康产生微妙的影响。了解这些“食材相克”与“食用禁忌”，是提升饮食智慧、守护家人健康的重要一步。
+
+## 常见食材搭配误区与科学解读
+
+以下是一些在我们的餐桌上，需要特别留意的食材组合：
+
+1. **菠菜 + 豆腐：草酸与钙质的“交锋”**
+    * **相克原理**：菠菜富含草酸，而豆腐是钙质的优质来源。当两者同食时，草酸会与钙离子结合形成不溶于水的草酸钙。
+    * **可能影响**：草酸钙不仅难以被人体吸收利用，长期大量摄入还可能增加结石的风险。
+    * **健康建议**：在烹饪菠菜前，建议先用沸水焯烫一下，可以有效去除大部分草酸，从而减少其与钙的结合。
+
+2. **胡萝卜 + 白萝卜：维生素C的“损耗者”**
+    * **相克原理**：胡萝卜中含有一种特殊的“抗坏血酸氧化酶”（即维生素 C 分解酶），它会破坏其他食物中的维生素 C。
+    * **可能影响**：导致白萝卜（以及其他富含维生素 C 的食物，如柑橘类）中的维生素 C 大量流失，降低其营养价值。
+    * **健康建议**：两者最好分开食用，或将胡萝卜烹熟后再与富含维生素 C 的食物同食，因为高温会使酶失去活性。
+
+3. **虾类 + 大量维生素C：潜在的风险，但无需过度恐慌**
+    * **相克原理**：虾等甲壳类水产品体内含有一种“五价砷”化合物。在极高剂量维生素 C 的还原作用下，五价砷理论上可能被还原为剧毒的“三价砷”（俗称砒霜）。
+    * **可能影响**：理论上中毒，但**请注意**：日常饮食中虾类和维生素 C 的摄入量，远不足以达到引发中毒的剂量。这是一个被夸大的“相克”，不必过度恐慌。
+    * **健康建议**：正常饮食即可，无需刻意回避。避免一次性大量摄入。
+
+4. **柿子 + 螃蟹：消化道的“双重考验”**
+    * **相克原理**：柿子富含鞣酸（又称单宁酸），螃蟹则蛋白质含量高。鞣酸遇到蛋白质容易凝固成不易消化的块状物——鞣酸蛋白。
+    * **可能影响**：可能导致肠胃不适，如腹胀、腹痛、恶心、呕吐，甚至加重便秘。
+    * **健康建议**：尽量避免同食，或至少间隔数小时。脾胃虚寒者尤其要注意。
+
+5. **牛奶 + 巧克力：钙质吸收的“隐形障碍”**
+    * **相克原理**：巧克力中含有草酸，与牛奶中的钙结合，形成草酸钙。
+    * **可能影响**：影响钙的吸收，降低牛奶的补钙效果。
+    * **健康建议**：建议分开食用，或间隔一段时间。
+
+6. **豆浆 + 鸡蛋：蛋白质的“消化挑战”**
+    * **相克原理**：未煮熟的豆浆中含有一种胰蛋白酶抑制剂，会影响人体对蛋白质的消化和吸收。
+    * **可能影响**：降低鸡蛋蛋白质的利用率，可能引起消化不良。
+    * **健康建议**：确保豆浆彻底煮沸、煮透后（假沸不算），再搭配鸡蛋食用，这样胰蛋白酶抑制剂会被破坏，不会产生不良影响。
+
+7. **黄瓜 + 西红柿：维生素C的“默默流失”**
+    * **相克原理**：与胡萝卜类似，黄瓜中也含有一种维生素 C 分解酶。
+    * **可能影响**：破坏西红柿等食物中的维生素 C，降低其抗氧化和免疫增强作用。
+    * **健康建议**：最好分开食用，如果要做沙拉，可以考虑先吃西红柿，再吃黄瓜，或将两者分别处理。
+
+8. **羊肉 + 西瓜：寒热的“碰撞”**
+    * **相克原理**：羊肉性温热，具有补虚祛寒的功效；西瓜性寒凉，有清热解暑作用。
+    * **可能影响**：两者同食，寒热性质相悖，可能导致脾胃不适，引起腹泻、腹胀等消化问题，尤其对于脾胃虚弱者。
+    * **健康建议**：避免在同一餐中大量食用。
+
+9. **猪肉 + 茶：蛋白质吸收的“阻碍”**
+    * **相克原理**：茶叶中含有鞣酸，与猪肉中的蛋白质结合，会形成不易消化的沉淀物。
+    * **可能影响**：影响蛋白质的消化吸收，可能引起便秘或消化不良。
+    * **健康建议**：饭后一小时再饮茶，或避免在吃肉类时大量饮用浓茶。
+
+10. **蜂蜜 + 豆腐：消化“不协调”**
+    * **相克原理**：蜂蜜中的有机酸与豆腐中的蛋白质结合，可能形成不易消化的物质。
+    * **可能影响**：可能引起肠胃不适，如腹泻。
+    * **健康建议**：尽量避免同食。
+
+## 科学看待“相克”，智慧搭配日常饮食
+
+* **“相克”并非绝对禁忌**：大多数所谓的“食物相克”，在科学研究中并未发现能引起严重中毒或致命后果。很多是基于传统经验、少数案例或体外实验的推测。日常少量食用或偶尔搭配，通常不会对健康造成明显影响。
+* **重在均衡多样**：健康的饮食原则是均衡和多样化。与其过分担心“相克”，不如关注整体膳食结构的合理性，避免偏食、挑食。
+* **烹饪方式有影响**：某些“相克”问题可以通过恰当的烹饪方式（如焯水、高温加热）来避免或减轻。
+* **个体差异大**：每个人的体质、消化能力和对食物的敏感度都不同。对某些人来说可能引起不适的组合，对另一些人可能毫无影响。
+* **关注自身感受**：如果在食用某种搭配后感到不适，应予以留意并在下次避免。
+* **特殊人群请咨询专业人士**：如果您有特殊的健康状况、慢性疾病（如糖尿病、肾病等）或对某些食物过敏史，务必咨询医生或注册营养师的专业意见，他们能提供更具针对性和个性化的饮食建议。
+
+希望这份详尽的食材搭配指南，能帮助您在享受烹饪乐趣的同时，更好地为自己和家人构筑一道健康防线！让我们一起吃得美味，吃得安心，吃得健康！
diff --git a/translation/en/dishes/aquatic/Boiled Fish.md b/translation/en/dishes/aquatic/Boiled Fish.md
new file mode 100644
index 0000000000..a34687b2ad
--- /dev/null
+++ b/translation/en/dishes/aquatic/Boiled Fish.md	
@@ -0,0 +1,27 @@
+#The method of boiling fish in water
+
+Boiled fish is a medium difficulty hard dish. Basha fish is rich in high-quality protein and has low fat content, making it very nutritious and healthy when paired with various seasonal vegetables. Beginners usually need 2 hours to complete it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+Basa fish
+
+##Calculate
+
+The following dosage is suitable for 3 to 5 people to consume.
+
+-Basha fish 500g
+
+##Operation
+
+-Preparation: If the basa fish is taken out of the freezer, it needs to be thawed naturally at room temperature for 5 hours before slicing.
+
+##Additional content
+
+-The combination and amount of vegetables at the bottom can be freely determined, but attention should be paid to the characteristics of each vegetable. For example, when changing to potatoes, potato slices/chunks need to be cooked thoroughly (you can use chopsticks to poke and confirm).
+
+###Reference materials
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Braised Fish Head.md b/translation/en/dishes/aquatic/Braised Fish Head.md
new file mode 100644
index 0000000000..ddd37c6cd2
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Fish Head.md	
@@ -0,0 +1,33 @@
+#The method of braised fish head
+
+-* * Warning * * If you have not used a kitchen knife to chop meat before, it is not recommended to use this menu!!!
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Note: If possible, try to prepare another kitchen knife. There are cheap and thicker blade kitchen knives available in supermarkets or markets, with a blade thickness of 5-7mm being optimal.
+
+##Calculate
+
+Note that this dish is only available in a version sufficient for 2 people to consume.
+
+*One fish head
+
+##Operation
+
+###Raw material preparation
+
+*Clean scallions, ginger, garlic, coriander, and bell peppers separately.
+
+###Marinated fish head
+
+*Note: The fish body mentioned below refers to the fish meat that comes with the purchase of the fish head.
+
+###Final steps
+
+*Add 30ml of oil and wait for the pot to heat up ..
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.jpg b/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.jpg
new file mode 100644
index 0000000000..d7f86ca659
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fcab1b3841f8e0c7ef5940c613d5dc32fb63d8ebfb33ba8c341789e587cae7a0
+size 158684
diff --git a/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.md b/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.md
new file mode 100644
index 0000000000..108103a9c4
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Prawns in Oil/Braised Prawns in Oil.md	
@@ -0,0 +1,23 @@
+#The method of braising prawns in oil
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Black tiger shrimp or prawns
+
+##Calculate
+
+Version for one person to consume.
+
+-10 shrimps
+
+##Operation
+
+-Cut the shrimp spear to the root, remove the shrimp whiskers and claws, pick out the sandbags, open the back of the shrimp thread, wash and set aside for later use
+
+##Additional content
+
+-Method reference: Bilibili old rice bone video [From snacks to big braised prawns, is it actually fake? A master at the top level restores the real taste]（ https://www.bilibili.com/video/BV17f4y1W7z9 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.jpeg b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.jpeg
new file mode 100644
index 0000000000..081c158048
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8256763229fc0970307d4edb7e9027cbc4366a9140f327414f35f4ce4fdb5c0d
+size 206611
diff --git a/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.md b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.md
new file mode 100644
index 0000000000..3967168795
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/Braised Sea Cucumber with Scallions.md	
@@ -0,0 +1,27 @@
+#The method of cooking sea cucumber with scallions
+
+! [Example dish product] (./Scallion braised sea cucumber. JPEG)
+
+The recipe for this dish is not difficult, but soaking sea cucumber takes time. Being quarantined at home due to the epidemic, dried sea cucumber is a New Year's item stored before the Chinese New Year. It's perfect to take it out and try it out.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Freshly brewed sea cucumber! [Sea Cucumber] (./Sea Cucumber. JPEG)
+
+##Calculate
+
+Each one:
+
+-4 well soaked sea cucumbers (Arctic ginseng)
+
+##Operation
+
+-Cut the scallion into 1cm sections and set aside.
+
+##Additional content
+
+-When operating, it is necessary to pay attention to the amount of water in the pot. If it is almost bottoming out, simply add the water starch directly.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sauce.jpeg b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sauce.jpeg
new file mode 100644
index 0000000000..8baebb44cf
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sauce.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:104a89c8700bcaffae40fe2c159237a8ffd2174c10254d42f4107e9d907da648
+size 86402
diff --git a/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sea cucumber.jpeg b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sea cucumber.jpeg
new file mode 100644
index 0000000000..7cc9d7694b
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/sea cucumber.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:52d4c8976ac7b3830cd7a42a46e9945108edb156208b5634d3b62663d4a60ec6
+size 182359
diff --git a/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/very light blue.jpeg b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/very light blue.jpeg
new file mode 100644
index 0000000000..cbeaef4629
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised Sea Cucumber with Scallions/very light blue.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e07620a44f1c674930260924c0543e8e5c3a50a18a0e0f45546178fd4784ecda
+size 219213
diff --git a/translation/en/dishes/aquatic/Braised carp.md b/translation/en/dishes/aquatic/Braised carp.md
new file mode 100644
index 0000000000..1e30954f64
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised carp.md	
@@ -0,0 +1,27 @@
+#The method of braised carp
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Scallion, ginger, garlic, dried chili
+
+##Calculate
+
+Version for two people to consume.
+
+-Carp (approximately 2 pounds)
+
+##Operation
+
+Note: The fish described below were simply processed by the seller at the time of purchase, with scales removed and internal organs removed.
+
+-Clean the onions, ginger, garlic, and dried chili separately.
+
+##Additional content
+
+For the following reasons, it is necessary to add pork belly to braised carp:
+
+-When stir frying pork belly, lard is produced, which is more fragrant compared to vegetable oil.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Braised fish in brown sauce.md b/translation/en/dishes/aquatic/Braised fish in brown sauce.md
new file mode 100644
index 0000000000..28c210fa51
--- /dev/null
+++ b/translation/en/dishes/aquatic/Braised fish in brown sauce.md	
@@ -0,0 +1,35 @@
+#The recipe for braised fish
+
+-* * Warning * * If you have not used a kitchen knife to chop meat before, it is not recommended to use this menu!!!
+
+-This method represents the universal braised fish method, and the ingredients are divided into essential and additive types~
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Ginger, garlic cloves, dried chili peppers
+
+###Additional materials that can be added
+
+Note that these materials are all calculated based on experience, and having more than coriander is not a good thing
+
+-Oyster sauce
+
+##Calculate
+
+*Fish suggests beginners to pick up a medium-sized crucian carp and draw a flower knife in advance for easy maturation (otherwise the fish may get caught on the back)
+
+##Operation
+
+###Raw material preparation
+
+*Ginger and garlic are ready, chop them into small pieces
+
+###Final steps
+
+*Add 30-50ml of oil and wait for the pot to heat up ..
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Claw hugging eggs/1.jpeg b/translation/en/dishes/aquatic/Claw hugging eggs/1.jpeg
new file mode 100644
index 0000000000..1e187116b0
--- /dev/null
+++ b/translation/en/dishes/aquatic/Claw hugging eggs/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:19ee70651712e392a1650628306b3f7a80d100c8b8d06e2c99e8576faee4a634
+size 155301
diff --git a/translation/en/dishes/aquatic/Claw hugging eggs/2.jpeg b/translation/en/dishes/aquatic/Claw hugging eggs/2.jpeg
new file mode 100644
index 0000000000..c378552a47
--- /dev/null
+++ b/translation/en/dishes/aquatic/Claw hugging eggs/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:570a523b2242606fb521bd0fd57cc28d6dfba8b7e06d2a754ce4e65eda673325
+size 160679
diff --git a/translation/en/dishes/aquatic/Claw hugging eggs/3.jpeg b/translation/en/dishes/aquatic/Claw hugging eggs/3.jpeg
new file mode 100644
index 0000000000..82f4ca62a2
--- /dev/null
+++ b/translation/en/dishes/aquatic/Claw hugging eggs/3.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:21d01034bc0c7029bae724690bb5f03c6506a4ed372a6a16f5aeb7d494df3df5
+size 183338
diff --git a/translation/en/dishes/aquatic/Claw hugging eggs/Claw hugging eggs.md b/translation/en/dishes/aquatic/Claw hugging eggs/Claw hugging eggs.md
new file mode 100644
index 0000000000..6100a6a68e
--- /dev/null
+++ b/translation/en/dishes/aquatic/Claw hugging eggs/Claw hugging eggs.md	
@@ -0,0 +1,27 @@
+#The method of holding eggs with razor clams
+
+Scallop eggs are a traditional home cooked dish popular in the Fuzhou area of Fujian Province
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Razor clams
+
+##Calculate
+
+Each one:
+
+*Scallop 200g
+
+##Operation
+
+*Boil water, put the razor clams into the water, boil for 2 minutes, then remove the shells and put them in a large bowl
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*More often than not, locals in Fuzhou choose water chestnuts (to relieve greasiness) and potatoes (to wash oil) because they cannot be bought during the epidemic, so pineapples are chosen
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Curry stir fried crab.md b/translation/en/dishes/aquatic/Curry stir fried crab.md
new file mode 100644
index 0000000000..6082f8e970
--- /dev/null
+++ b/translation/en/dishes/aquatic/Curry stir fried crab.md	
@@ -0,0 +1,27 @@
+#The recipe for stir frying crab with curry
+
+The first time I had curry stir fried crab was at Jianxing Restaurant in Thailand. The crab with crispy meat was covered in curry with a crab yellow flavor, and the taste was really amazing. Programmers who love seafood must not miss it. Easy to operate and very friendly to coastal programmers.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Green crab (also known as meat crab)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+-1 meat crab (approximately 300g) * serving quantity
+
+##Operation
+
+-After lifting the lid of the meat crab, cut it in half and gently crack the crab claws with the back of the knife. Dip the incision and claws in cornstarch, not too much. Sprinkle 5g of cornstarch into the crab cover, cover the crab roe, and set aside for later use
+
+##Additional content
+
+-Method reference: [How to make curry crab with sauce hanging in Macau kitchen teaching for more than ten years]（ https://www.bilibili.com/video/BV1Nq4y1W7K9 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.jpg b/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.jpg
new file mode 100644
index 0000000000..c715fca089
--- /dev/null
+++ b/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:11f5b7bdcd5941a2a56de1e011298d5ee4acb1ba7c3789ef653ab6fe994865ff
+size 92655
diff --git a/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.md b/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.md
new file mode 100644
index 0000000000..56af69212d
--- /dev/null
+++ b/translation/en/dishes/aquatic/Dry fried Argentine red shrimp/Dry fried Argentine red shrimp.md	
@@ -0,0 +1,29 @@
+#The method of dry frying Argentine red shrimp
+
+! [Example dish product] (./Dry fried Argentine red shrimp. jpg)
+
+The shrimp we usually see can only turn red after going to the "soup" and dancing in the "fire"! Argentine shrimp are very stubborn, once they become red, they become red for a lifetime! Like its relatives living in the Arctic, the Arctic shrimp is naturally red.
+
+Argentine red shrimp is so red because it lives in the deep sea, which makes its body rich in trace elements such as iodine, phosphorus, and precious astaxanthin, which can enhance the human immune system and have an important regulatory effect on heart activity, reducing the cholesterol content in the blood.
+
+Argentine red shrimp is not only plump and delicious, but the shrimp meat is as white as condensed fat, delicate and smooth, with a fresh and tender taste, and a sweet and fragrant aroma. It is the darling of the shrimp cuisine industry. It looks really delicious and makes people salivate. Come and enjoy the pleasure of indulging!
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Argentine red shrimp (using frozen shrimp)
+
+##Calculate
+
+-2-3 Argentine red shrimp
+
+##Operation
+
+-It is best to thaw Argentine red shrimp one day in advance by removing it from quick freezing and placing it in the refrigerator for natural thawing, which can better maintain its flavor and taste. I can buy one that has already had the shrimp line removed from the back, which saves a lot of time
+
+##Additional content
+
+-Lemon can enhance the taste of shrimp, but it is slightly sour. You can add it according to your preference or not
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.jpg b/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.jpg
new file mode 100644
index 0000000000..fff05a4357
--- /dev/null
+++ b/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3215cc4bd2a584da624aea7661b2ef98fe9fddb535027d2437309be9d2841c75
+size 811157
diff --git a/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.md b/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.md
new file mode 100644
index 0000000000..69a623a014
--- /dev/null
+++ b/translation/en/dishes/aquatic/Fried Shrimp with Butter/Fried Shrimp with Butter.md	
@@ -0,0 +1,27 @@
+#The method of frying shrimp with butter
+
+! [Example dish product] (./butter fried shrimp. jpg)
+
+Butter fried shrimp is a dish that is relatively easy to make and has an excellent flavor. It mainly takes about an hour to process live shrimp, making it suitable for beginners to cook.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Fresh shrimp (strongly recommend the nine section shrimp with tight meat texture, ordinary prawns can also be used)
+
+##Calculate
+
+Each one:
+
+-Fresh Shrimp 300g
+
+##Operation
+
+-Remove the head of the fresh shrimp and pull out the shrimp line (if this step is not handled properly, the shrimp line can be removed when opening the back in the next step). Use scissors or a kitchen knife to cut open the back of the shrimp, drain the water and set aside for later use
+
+##Additional content
+
+-Shrimp tastes better with its back open, but be sure to be careful with the knife when handling it, as beginners may easily injure their hands
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Garlic crayfish/1.jpeg b/translation/en/dishes/aquatic/Garlic crayfish/1.jpeg
new file mode 100644
index 0000000000..7282e2417c
--- /dev/null
+++ b/translation/en/dishes/aquatic/Garlic crayfish/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4a2c2bd7303179454e8df1bb082b236d7d3d3b8b316e78090f1e40b1d5fd0393
+size 184204
diff --git a/translation/en/dishes/aquatic/Garlic crayfish/2.jpeg b/translation/en/dishes/aquatic/Garlic crayfish/2.jpeg
new file mode 100644
index 0000000000..25cd1c5402
--- /dev/null
+++ b/translation/en/dishes/aquatic/Garlic crayfish/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fad64ea2c5e5d484ccd9f144831ac8ced3bf1428830a2b63cb4e974e107c828d
+size 154644
diff --git a/translation/en/dishes/aquatic/Garlic crayfish/Garlic crayfish.md b/translation/en/dishes/aquatic/Garlic crayfish/Garlic crayfish.md
new file mode 100644
index 0000000000..ca5d37af0b
--- /dev/null
+++ b/translation/en/dishes/aquatic/Garlic crayfish/Garlic crayfish.md	
@@ -0,0 +1,25 @@
+#Recipe for Garlic Shrimp
+
+Garlic shrimp is a traditional local dish in Guangdong Province, with a perfect combination of color, aroma, and taste.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Sea shrimp
+
+##Calculate
+
+Each one:
+
+*8 sea shrimps
+
+##Operation
+
+*Cut open with a knife from the middle of the shrimp head to a distance of 1 cm from the shrimp tail
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Garlic flavored butter shrimp/1.jpg b/translation/en/dishes/aquatic/Garlic flavored butter shrimp/1.jpg
new file mode 100644
index 0000000000..b801b4d8d7
--- /dev/null
+++ b/translation/en/dishes/aquatic/Garlic flavored butter shrimp/1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b586a85222af25349f456faab6f9fa56f4fea9d33c7056f0b23de19324972beb
+size 893586
diff --git a/translation/en/dishes/aquatic/Garlic flavored butter shrimp/Garlic flavored butter shrimp.md b/translation/en/dishes/aquatic/Garlic flavored butter shrimp/Garlic flavored butter shrimp.md
new file mode 100644
index 0000000000..45a39320da
--- /dev/null
+++ b/translation/en/dishes/aquatic/Garlic flavored butter shrimp/Garlic flavored butter shrimp.md	
@@ -0,0 +1,29 @@
+#Garlic flavored butter shrimp recipe
+
+Garlic flavored buttered shrimp is a classic Western seafood dish made with fresh shrimp as the main ingredient, paired with minced garlic and butter. The taste is fresh and tender, with a strong garlic aroma. Easy to make, suitable for daily household cooking.
+
+! [Garlic flavored Butter Shrimp] (./1. jpg)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Large shrimp (recommended black tiger shrimp or basal shrimp)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat.
+
+Each one:
+
+-8-10 prawns (approximately 200g)
+
+##Operation
+
+-Remove the head, shell, and tail of the large shrimp, use a toothpick to pick out the shrimp line, wash it, and then use kitchen paper to absorb the water
+
+##Additional content
+
+-Shrimp should not be overcooked, otherwise they will harden
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Microwave Onion Ginger Black Cod.md b/translation/en/dishes/aquatic/Microwave Onion Ginger Black Cod.md
new file mode 100644
index 0000000000..22661b06ff
--- /dev/null
+++ b/translation/en/dishes/aquatic/Microwave Onion Ginger Black Cod.md	
@@ -0,0 +1,41 @@
+#Microwave method for making scallion, ginger, black cod
+
+This dish is adapted from the recipe of Margaret Lu, the mother of Johnny Zhu, the head chef of Veil restaurant in Seattle. Ms. Lu's original recipe was to use tilapia for this dish, but Johnny changed it to cod. However, she can also use flounder fillet, sea bass, trout, etc. The density of each fish varies, and the cooking time needs to be fine tuned.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+Raw materials:
+
+-Black cod, with skin
+
+flavoring:
+
+-Green onion
+
+Tools:
+
+-Sealed bag
+
+##Calculate
+
+Every 2 servings:
+
+-Black cod, with skin, 2 pieces, 450g (the protagonist of this recipe, all seasonings can be adjusted according to the actual weight of cod)
+
+##Operation
+
+-Put the fish slices into sealed bags and place the fish skin downwards on a plate.
+
+##Additional content
+
+###Use sea bass, tilapia, flounder, or dragon sole fish
+
+|Fish | Whether sliced | Weight | Microwave time|
+
+###Other changes
+
+-If you want to make the aroma more intense, you can evenly apply scallions, ginger, and cooking wine on both sides of the fish fillet before microwave heating.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.jpg b/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.jpg
new file mode 100644
index 0000000000..816b045ed1
--- /dev/null
+++ b/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:816f7d7bd0c54cee52e8f1ddffebbca96e5f56b9c9e2234520132afc128627a1
+size 333658
diff --git a/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.md b/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.md
new file mode 100644
index 0000000000..4c87560062
--- /dev/null
+++ b/translation/en/dishes/aquatic/Mustard butter Roche shrimp/Mustard butter Roche shrimp.md	
@@ -0,0 +1,25 @@
+#The recipe for mustard butter Roche shrimp
+
+! [Mustard Butter Roche Shrimp] (./Mustard Butter Roche Shrimp. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Roche shrimp
+
+##Calculate
+
+According to the serving size of one plate:
+
+*Roche shrimp weighs over 1 kilogram, and the market price in Guangdong is about 40-45 yuan per kilogram
+
+##Operation
+
+*Cut off the head and tail spikes, tentacles, and feet of the Roche shrimp, then use scissors to open the back of the shrimp and remove the shrimp line.
+
+##Additional content
+
+*The sauce shall be prepared in advance, and the butter shall be prepared in advance to prevent the intermediate preparation from consuming time.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.jpeg b/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.jpeg
new file mode 100644
index 0000000000..0b59d66c43
--- /dev/null
+++ b/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:721a6ad9b94524c16febebe147e923a10a8359700b270d48fd792fb78cb64c24
+size 50316
diff --git a/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.md b/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.md
new file mode 100644
index 0000000000..00d97e2e9c
--- /dev/null
+++ b/translation/en/dishes/aquatic/Pan fried Puffin Fish/Pan fried Puffin Fish.md	
@@ -0,0 +1,27 @@
+#The recipe for pan frying tilapia
+
+! [Pan fried Puffin Fish] (./Pan fried Puffin Fish. JPEG)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Sharp mouthed fish (carnivorous fish with delicate meat and good taste)
+
+##Calculate
+
+Note: This quantity is approximately for 2-3 people
+
+Each one:
+
+-Sharp mouthed fish: 2 pounds is best
+
+##Operation
+
+-Open the back of the fish and kill it well (ask the fish seller to kill it well, do not cut open the fish, remember to open the back), clean it thoroughly
+
+##Additional content
+
+-Remember that fish should be slaughtered with their backs open. When marinating, apply salt evenly on the surface of the fish. The marinating and drying time should be 1-2 days
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.md b/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.md
new file mode 100644
index 0000000000..cd3ede56b3
--- /dev/null
+++ b/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.md	
@@ -0,0 +1,29 @@
+#The recipe for blanching shrimp
+
+Blanched shrimp is very suitable for programmers to make in coastal areas, similar to steamed fish: simple and fault-tolerant, nutritious, satisfying, and even very attractive.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Live shrimp
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+-Shrimp 250g * servings (recommended for 1-2 people)
+
+##Operation
+
+-Cut onions into small pieces, slice ginger, and spread flat in a frying pan.
+
+! [White Shrimp] (./White Shrimp. webp)
+
+##Additional content
+
+-Technical details:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.webp b/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.webp
new file mode 100644
index 0000000000..9a0d155d89
--- /dev/null
+++ b/translation/en/dishes/aquatic/Poached Shrimp/Poached Shrimp.webp	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:95333f6dc71486bbd921a95fab2304fe47a6c1c94d93ca099730ff98b1006776
+size 164196
diff --git a/translation/en/dishes/aquatic/Scallion oil mandarin fish/10.jpg b/translation/en/dishes/aquatic/Scallion oil mandarin fish/10.jpg
new file mode 100644
index 0000000000..c9eb72d755
--- /dev/null
+++ b/translation/en/dishes/aquatic/Scallion oil mandarin fish/10.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9f93cc9ee9bf97317a47072c93af5ba902b0bdde2037740600a33353bcb076fd
+size 274902
diff --git a/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.jpg b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.jpg
new file mode 100644
index 0000000000..fce0a18e02
--- /dev/null
+++ b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e31d4df915d3718d4075b35a65eec97e9d92b0150388c9dc6f24c6dd802c1257
+size 467681
diff --git a/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.md b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.md
new file mode 100644
index 0000000000..a82fc3391b
--- /dev/null
+++ b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil mandarin fish.md	
@@ -0,0 +1,23 @@
+#The method of making scallion oil mandarin fish
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Guiyu
+
+##Calculate
+
+Here are two examples for arrangement. In the actual operation process, considering that the texture and freshness of the fish meat itself may vary with the volume of a single fish, it is recommended that when cooking, it is best to choose a quantity of 2 portions for the best freshness
+
+-Guiyu=1 jin (500g)
+
+##Operation
+
+-Go to the market to buy fish that has already been processed (preferably without internal organs if processed by yourself), and scrape off all the scales on the surface of the fish
+
+##Additional content
+
+After several tests, the success rate is 100%. This dish has high fault tolerance and is compatible with people from all provinces and tastes. In addition, although this tutorial is called the method of making scallion oil mandarin fish, the raw materials themselves are not limited to mandarin fish, and can be replaced with sea fish such as sea bass and Duobao fish (freshwater fish themselves have more parasites than sea fish, so it is not recommended to use freshwater fish. For the method of making freshwater fish, please refer to tutorials such as "Braised Fish"). It has low coupling and strong scalability.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil sea bass.jpg b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil sea bass.jpg
new file mode 100644
index 0000000000..2ce41f7ecd
--- /dev/null
+++ b/translation/en/dishes/aquatic/Scallion oil mandarin fish/Scallion oil sea bass.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0c19b1374345a4892af215e526b687e62ee5c75fad536ade857413d022ef387f
+size 689071
diff --git a/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.jpg b/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.jpg
new file mode 100644
index 0000000000..b10870e753
--- /dev/null
+++ b/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:aed686cdab101e7d3178b885b0187f8bb72c1c093ca638034c40ba68fc98ecc7
+size 263862
diff --git a/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.md b/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.md
new file mode 100644
index 0000000000..eafbfe897f
--- /dev/null
+++ b/translation/en/dishes/aquatic/Steamed Perch/Steamed Perch.md	
@@ -0,0 +1,25 @@
+#The method of steaming sea bass
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Sea bass (students who are afraid of killing fish can ask the shop to help kill them)
+
+##Calculate
+
+Each one:
+
+-One sea bass
+
+##Operation
+
+-Cut ginger slices into thin strips, scallions into white sections, scallions into thin strips, and then soak in cold water for later use.
+
+! [Example dish product] (./Steamed sea bass. jpg)
+
+##Additional content
+
+-Technical Summary:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Steamed Perch/plating.jpg b/translation/en/dishes/aquatic/Steamed Perch/plating.jpg
new file mode 100644
index 0000000000..0c005384b5
--- /dev/null
+++ b/translation/en/dishes/aquatic/Steamed Perch/plating.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:2574533c049d4f12ba4f982ec77dc7699c1db974c213a5d5d5c09c2d0535c13a
+size 340422
diff --git a/translation/en/dishes/aquatic/Steamed Perch/screwdriver.jpg b/translation/en/dishes/aquatic/Steamed Perch/screwdriver.jpg
new file mode 100644
index 0000000000..29420bbb54
--- /dev/null
+++ b/translation/en/dishes/aquatic/Steamed Perch/screwdriver.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:512c9ad772cdd6f01ca678bd2d5b95302cd67b214cd5a77eaeb68415395a2dc5
+size 359597
diff --git a/translation/en/dishes/aquatic/Steamed oysters.md b/translation/en/dishes/aquatic/Steamed oysters.md
new file mode 100644
index 0000000000..d7d561a713
--- /dev/null
+++ b/translation/en/dishes/aquatic/Steamed oysters.md	
@@ -0,0 +1,19 @@
+#The method of steaming oysters
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Oysters
+
+##Calculate
+
+*1 liter of drinking water
+
+##Operation
+
+*Brush the oysters clean with a brush (without a brush, use a toothbrush).
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.jpeg b/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.jpeg
new file mode 100644
index 0000000000..fa6e963215
--- /dev/null
+++ b/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:97f47e86075c50d9211d9ed27dd12ba91a623e661da6e13e25e38b33856fddc2
+size 238094
diff --git a/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.md b/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.md
new file mode 100644
index 0000000000..662df1a334
--- /dev/null
+++ b/translation/en/dishes/aquatic/Stewed Carp and Cabbage/Stewed Carp and Cabbage.md	
@@ -0,0 +1,27 @@
+#The method of stewing cabbage with carp
+
+! [Carp Stewed Cabbage] (./Carp Stewed Cabbage. JPEG)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Edible oil
+
+##Calculate
+
+Note: Seasoning is converted based on the size of the fish.
+
+Each one:
+
+-Edible oil: 10ml
+
+##Operation
+
+-Clean the carp thoroughly and use a knife to cut multiple wounds on the fish's body for easier digestion
+
+##Additional content
+
+-You can also add some vermicelli. The vermicelli should be soaked in cold/hot water first and softened. It can be placed together with baby bok choy
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.jpg b/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.jpg
new file mode 100644
index 0000000000..a4cfa972a9
--- /dev/null
+++ b/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ece70cc98f12c33dd9e66fb0ffedd1e7b94ff9dccc3501addd027174ed2a885d
+size 455162
diff --git a/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.md b/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.md
new file mode 100644
index 0000000000..981ba05e6e
--- /dev/null
+++ b/translation/en/dishes/aquatic/Stewed tofu with catfish/Stewed tofu with catfish.md	
@@ -0,0 +1,27 @@
+#The recipe for stewed tofu with catfish
+
+! [Stewed Fish Tofu] (./Stewed Fish Tofu. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Shark fish (fish can be handled by the vendor)
+
+##Calculate
+
+Note: This quantity is approximately for 2-3 people
+
+Each one:
+
+-Catfish: 550 grams
+
+##Operation
+
+-Change the catfish into a knife, marinate with ginger slices and cooking wine for 5-10 minutes
+
+##Additional content
+
+-Fry both sides of the fish for 2-4 minutes each
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/crayfish/crayfish.md b/translation/en/dishes/aquatic/crayfish/crayfish.md
new file mode 100644
index 0000000000..cfb539f5e1
--- /dev/null
+++ b/translation/en/dishes/aquatic/crayfish/crayfish.md
@@ -0,0 +1,29 @@
+#The recipe for crayfish
+
+! [Finished product] (./Finished product. jpg)
+
+The crayfish made at home have tender and juicy meat, and are clean and hygienic.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Crayfish
+
+##Calculate
+
+Here is the quantity of two pounds of crayfish, adjust it proportionally.
+
+-Crayfish=2 pounds
+
+##Operation
+
+-Clean the crayfish and remove the shrimp line, cut the scallions into 2cm sections, and chop the ginger and garlic into small pieces.
+
+##Additional content
+
+Restaurants usually deep fry once. If you fry at home, it's too wasteful, so in this recipe, you use more oil than stir fry to fry, and it's just as delicious after testing.
+
+The shrimp meat after removing the shrimp line has a slightly worse taste than the shrimp meat without removing the shrimp line, and removing the shrimp line from crayfish is a challenge for beginners. If they can accept the shrimp line, they can also choose not to remove it.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/crayfish/finished product.jpg b/translation/en/dishes/aquatic/crayfish/finished product.jpg
new file mode 100644
index 0000000000..164c7eb926
--- /dev/null
+++ b/translation/en/dishes/aquatic/crayfish/finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f925932ded89df54e77c3148c70e772e8902a498a3bb0208a7404d7fcdc4a4a1
+size 562566
diff --git a/translation/en/dishes/aquatic/grilled fish/grilled fish.jpg b/translation/en/dishes/aquatic/grilled fish/grilled fish.jpg
new file mode 100644
index 0000000000..e0df7d8fef
--- /dev/null
+++ b/translation/en/dishes/aquatic/grilled fish/grilled fish.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8a5de1202b8d802706addcbac7459a7f373f66fdabd948686e0e4661d6836856
+size 187076
diff --git a/translation/en/dishes/aquatic/grilled fish/grilled fish.md b/translation/en/dishes/aquatic/grilled fish/grilled fish.md
new file mode 100644
index 0000000000..3a2266150d
--- /dev/null
+++ b/translation/en/dishes/aquatic/grilled fish/grilled fish.md	
@@ -0,0 +1,25 @@
+#The method of grilling fish
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Grass carp (farmers' markets or supermarkets require vendors to kill and remove unwanted organs)
+
+##Calculate
+
+Each one:
+
+-Grass carp weighs about three pounds
+
+##Operation
+
+-Grass carp (usually 3 pounds) should be cut open from the back, and a few cuts should be made along the back of the fish on both sides, without hitting the belly of the fish, otherwise it will be difficult to shape
+
+! [Example dish product] (./grilled fish. jpg)
+
+##Additional content
+
+-Technical Summary: The above
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/aquatic/sweat and sour carp/finished product.jpg b/translation/en/dishes/aquatic/sweat and sour carp/finished product.jpg
new file mode 100644
index 0000000000..5f5d7a6e28
--- /dev/null
+++ b/translation/en/dishes/aquatic/sweat and sour carp/finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f27e7bd12a4467c047813eafac25eb704b010f375bf388b518c2196f5e55cca0
+size 196602
diff --git a/translation/en/dishes/aquatic/sweat and sour carp/pickle.jpg b/translation/en/dishes/aquatic/sweat and sour carp/pickle.jpg
new file mode 100644
index 0000000000..279f6d94f8
--- /dev/null
+++ b/translation/en/dishes/aquatic/sweat and sour carp/pickle.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:738cfdf74dd7f3540f40787f890500a7c2b01e6c6af12163599ba35140c94192
+size 177914
diff --git a/translation/en/dishes/aquatic/sweat and sour carp/sweat and sour carp.md b/translation/en/dishes/aquatic/sweat and sour carp/sweat and sour carp.md
new file mode 100644
index 0000000000..00f9f979d2
--- /dev/null
+++ b/translation/en/dishes/aquatic/sweat and sour carp/sweat and sour carp.md	
@@ -0,0 +1,29 @@
+#The recipe for sweet and sour carp
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Carp
+
+##Calculate
+
+Note that this dish is only suitable for 3 or more people (fish that are too large or too small are not suitable), so there is no need for formula calculation. It is particularly suitable for family gatherings, such as New Year's Eve dinner
+
+-Carp=about 3 pounds
+
+##Operation
+
+-Clean the fish thoroughly to ensure there are no foreign objects such as scales
+
+(The longer the fish is marinated, the less fishy it tastes. It is recommended to marinate for at least 30 minutes.)
+
+-Find a clean bowl, add 100g of flour, 200g of starch, 180g of water, 5g of salt, stir it evenly by hand. At this point, the batter is viscous and can be brushed. Then, add an egg and stir again
+
+The sweet and sour sauce here is a bit thick .....
+
+##Additional content
+
+This dish has a moderate difficulty level and is not very friendly to beginners .....
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Air fryer bread slices.md b/translation/en/dishes/breakfast/Air fryer bread slices.md
new file mode 100644
index 0000000000..1f5aacd697
--- /dev/null
+++ b/translation/en/dishes/breakfast/Air fryer bread slices.md	
@@ -0,0 +1,27 @@
+#The method of making bread slices in an air fryer
+
+Healthy and full stomach, suitable for programmers who are in the process of losing weight to consume
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Bread slices
+
+##Calculate
+
+Each one:
+
+-Two slices of bread
+
+##Operation
+
+-Take out two slices of bread (it is recommended to use coarse grain bread slices)
+
+##Additional content
+
+Nutrient composition table (data based on whole wheat bread slices)
+
+-Heat 254 kcal
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Boiled corn.md b/translation/en/dishes/breakfast/Boiled corn.md
new file mode 100644
index 0000000000..97c500983d
--- /dev/null
+++ b/translation/en/dishes/breakfast/Boiled corn.md	
@@ -0,0 +1,21 @@
+#The method of boiling corn in water
+
+It takes about 15 minutes to complete the production.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Fresh corn
+
+##Calculate
+
+-A corn with a husk
+
+##Operation
+
+-Peel off the outer layer of fresh corn and put the remaining corn husk into the pot
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Egg fried rice cake.md b/translation/en/dishes/breakfast/Egg fried rice cake.md
new file mode 100644
index 0000000000..de8be14b4b
--- /dev/null
+++ b/translation/en/dishes/breakfast/Egg fried rice cake.md	
@@ -0,0 +1,29 @@
+#The method of making egg fried rice cake
+
+The method of making egg fried rice cake is very simple and does not require too much culinary knowledge~
+
+Egg fried rice cake is high in calories, delicious, top hungry, and cheap, and can be completed in just ten minutes~
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+Each one:
+
+-Two pieces of rice cake
+
+##Operation
+
+-Cut the rice cake into rectangular pieces for easy frying later
+
+##Additional content
+
+-When putting the rice cakes in, pay attention to spacing them apart to prevent them from sticking together
+
+-[Egg Fried Rice Cake Tutorial]（ https://www.dachu.co/recipe/378826 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Longan and jujube Congee.md b/translation/en/dishes/breakfast/Longan and jujube Congee.md
new file mode 100644
index 0000000000..6559f30ae1
--- /dev/null
+++ b/translation/en/dishes/breakfast/Longan and jujube Congee.md	
@@ -0,0 +1,25 @@
+#How to make longan and jujube Congee
+
+Longan and jujube Congee is sweet. Nourish blood and calm the mind, strengthen the brain and improve intelligence, and nourish the heart and spleen. The production time takes 70 minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Glutinous rice (or rice)
+
+##Calculate
+
+Each one:
+
+-100g glutinous rice
+
+##Operation
+
+-Peel off the longan meat, wash it twice with clean water, and soak it in a bowl for 10 minutes
+
+##Additional content
+
+Friends who have different preferences for the thinness and consistency of Congee can increase or reduce the amount of water as appropriate. The boiled Congee is sweet, and the sweetness can be controlled by controlling the amount of longans added
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Microwave Cake.md b/translation/en/dishes/breakfast/Microwave Cake.md
new file mode 100644
index 0000000000..a0598c673d
--- /dev/null
+++ b/translation/en/dishes/breakfast/Microwave Cake.md	
@@ -0,0 +1,27 @@
+#The recipe for microwave cake
+
+Microwave "ding" the cake, it takes about 2 minutes to finish! The time required for beginners is expected to be extended to 20 minutes.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Microwave oven
+
+##Calculate
+
+-Eggs 🥚  1 piece
+
+(Taste options available)
+
+-Coffee powder ☕
+
+##Operation
+
+-Add the following ingredients, be careful not to exceed 3/4 of the container
+
+##Additional content
+
+-The operation before praising oneself can be repeated multiple times to make a bigger cake
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Microwave oven poached eggs.md b/translation/en/dishes/breakfast/Microwave oven poached eggs.md
new file mode 100644
index 0000000000..b46b2f2931
--- /dev/null
+++ b/translation/en/dishes/breakfast/Microwave oven poached eggs.md	
@@ -0,0 +1,27 @@
+#Microwave oven method for making poached eggs
+
+Microwave fried eggs are a simple, easy to make and protein rich dish. It only takes 120 seconds to complete in the microwave, suitable for commuting and communal breakfast.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough to accompany breakfast for one person.
+
+Each one:
+
+-2 eggs
+
+##Operation
+
+-Crack the eggs into a small bowl and use chopsticks to make 2 holes in all the egg yolks to avoid heating and dirtying the microwave
+
+##Additional content
+
+-Before heating in the microwave, if you want to further prevent egg yolks and egg whites from splashing, you can cover the bowl with a lid to avoid dirtying the microwave
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Milk Oats.md b/translation/en/dishes/breakfast/Milk Oats.md
new file mode 100644
index 0000000000..c93f02e0e2
--- /dev/null
+++ b/translation/en/dishes/breakfast/Milk Oats.md	
@@ -0,0 +1,39 @@
+#The recipe for milk oats
+
+A fast and nutritious breakfast for lazy people with high protein, coarse grain fiber, and satiety, ready in 3 minutes
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Milk (pasteurized milk has a better taste)
+
+##Calculate
+
+-  🥛  Milk 280ml/per
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Common cooking methods for oats
+
+-Pour the milk into the breakfast glass (cold is sufficient)
+
+###Quick method for cooking oats
+
+-Replace oats with quick cooked oats
+
+###Cooking method for frying eggs
+
+-Hot pot, put a layer of base oil in the pot, fry the eggs after the oil is hot, fry each side for 20 seconds, consider adjusting the base flavor (3g salt and pepper, optional)
+
+Cooking takes about 3 minutes to complete, and the dishes are cooked at room temperature and easy to eat. Generally, they are finished in 2 minutes each time.
+
+>  🥑  Fruits, vegetables, and soda crackers are better paired for consumption
+
+##Additional content
+
+-Due to the different firepower of different microwave ovens, it is impossible to accurately indicate the firepower of microwave ovens
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Oat egg cake.md b/translation/en/dishes/breakfast/Oat egg cake.md
new file mode 100644
index 0000000000..ac598c581a
--- /dev/null
+++ b/translation/en/dishes/breakfast/Oat egg cake.md	
@@ -0,0 +1,31 @@
+#How to make oatmeal omelet
+
+Oat egg cake is very nutritious, easy to make, and suitable for fast making breakfast. Especially suitable for office workers who love fitness.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+-Two eggs, you can also choose two egg whites and one yolk.
+
+##Operation
+
+-Mix the milk and dried oats evenly until they become viscous.
+
+##Additional content
+
+-If the taste is salty, you can add salt, pepper and other seasonings when stirring the egg mixture.
+
+###Nutritional components
+
+The estimated nutritional value (three major nutrients) of the above-mentioned breakfast is as follows, which can be used as a reference for people who love heating and fitness.
+
+-Carbohydrates: 39g
+
+*Milk is calculated based on the common 250ml
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Perfect boiled egg.md b/translation/en/dishes/breakfast/Perfect boiled egg.md
new file mode 100644
index 0000000000..aa1fa9f1f8
--- /dev/null
+++ b/translation/en/dishes/breakfast/Perfect boiled egg.md	
@@ -0,0 +1,27 @@
+#The perfect recipe for boiled eggs
+
+! [Perfect Boiled Egg]（ https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AA1yBdnK.img?w=768&h=512&m=6 )
+
+The circulating water boiling method developed by scientists can achieve the effect of making egg yolks dense, evenly solidifying protein, and retaining the most nutrients at the same time. It is difficult to accurately control temperature and time.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Fresh eggs (recommended AA grade)
+
+##Calculate
+
+Each one:
+
+-1 egg (approximately 60g)
+
+##Operation
+
+-Prepare two pots of water: pot A maintains boiling water at 100 ° C, pot B maintains warm water at 30 ° C
+
+##Additional content
+
+-Key parameters:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Scotch eggs/Scotch eggs.md b/translation/en/dishes/breakfast/Scotch eggs/Scotch eggs.md
new file mode 100644
index 0000000000..c9146b8dd9
--- /dev/null
+++ b/translation/en/dishes/breakfast/Scotch eggs/Scotch eggs.md	
@@ -0,0 +1,39 @@
+<! -- This is an example recipe template file from the HowToCook recipe repository.  -->
+
+#The recipe for Scottish eggs
+
+<! -- The title must be a combination of 'dish name' and 'recipe'. Consistent with the file name.  -->
+
+<! -- It would be better if there were pictures.  -->
+
+! [Simplified Scottish Egg] (./egg1. png)
+
+Scottish eggs are made by wrapping fresh minced meat around eggs and frying them in oil until golden brown. This version is more complicated, so here we bring you a simple version. For the complex version of Scottish eggs, please search for it yourself.
+
+The simplified version of Scottish eggs is made by wrapping cheese bacon and sugar core eggs in a pancake skin and frying them in oil until golden brown, which takes about 20-30 minutes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+>One portion
+
+-50g egg (approximately 1 piece)
+
+##Operation
+
+-Boil the water in a pot with cold water for 3 minutes and then remove it
+
+##Additional content
+
+-Cheese slices, bacon slices, and grab cakes can be purchased directly on Taobao
+
+! [Rendering] (./egg2. png)
+
+! [Rendering] (./egg3. png)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Scotch eggs/egg1.png b/translation/en/dishes/breakfast/Scotch eggs/egg1.png
new file mode 100644
index 0000000000..6f678437e4
--- /dev/null
+++ b/translation/en/dishes/breakfast/Scotch eggs/egg1.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:a27348092913ddefff869702dfb52baf8884ff03d0b03ff45630b2b69fb174d1
+size 243472
diff --git a/translation/en/dishes/breakfast/Scotch eggs/egg2.png b/translation/en/dishes/breakfast/Scotch eggs/egg2.png
new file mode 100644
index 0000000000..b04db5d750
--- /dev/null
+++ b/translation/en/dishes/breakfast/Scotch eggs/egg2.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:471a5f232b22f958bca6e863c66f4ba400abf1fc9e3adb7f9b197df11c406a74
+size 755549
diff --git a/translation/en/dishes/breakfast/Scotch eggs/egg3.png b/translation/en/dishes/breakfast/Scotch eggs/egg3.png
new file mode 100644
index 0000000000..6ec34d6e6e
--- /dev/null
+++ b/translation/en/dishes/breakfast/Scotch eggs/egg3.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:335516ab7b455cbe5571cde6e164f7a2fce4673195b19515ecc2c73a2e09ea47
+size 859558
diff --git a/translation/en/dishes/breakfast/Scrambled Egg.md b/translation/en/dishes/breakfast/Scrambled Egg.md
new file mode 100644
index 0000000000..baa78df113
--- /dev/null
+++ b/translation/en/dishes/breakfast/Scrambled Egg.md	
@@ -0,0 +1,25 @@
+#The recipe for American style scrambled eggs
+
+American style scrambled eggs have a soft and tender taste, which is different from regular scrambled eggs. A small amount of milk is added to American style scrambled eggs, making the egg flowers more fine and even, and nutritious~
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+Each one:
+
+-3 eggs
+
+##Operation
+
+-Crack the eggs into a large bowl, add salt and stir until frothy, let it sit for 15 minutes
+
+##Additional content
+
+-You can add stir fried diced tomatoes, diced onions, diced bacon, sliced cheese cubes, and so on in the final step to have a richer taste. (Anyway, something that won't come out of the water again)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Steamed Steamed rolls.md b/translation/en/dishes/breakfast/Steamed Steamed rolls.md
new file mode 100644
index 0000000000..a1d3788892
--- /dev/null
+++ b/translation/en/dishes/breakfast/Steamed Steamed rolls.md	
@@ -0,0 +1,23 @@
+#Steaming Steamed rolls
+
+Steamed Steamed rolls is a simple and easy dish. Can supplement carbohydrates and dietary fiber. Generally, beginners only need half an hour to complete it. As a Kwai breakfast, after learning how to do it, I will never be hungry in the morning.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Frozen Steamed rolls
+
+##Calculate
+
+-5 frozen Steamed rolls (3 for girls) (can be purchased in supermarkets and various vegetable shopping platforms)
+
+##Operation
+
+-Take 5 Steamed rolls from the packaging bag of Steamed rolls
+
+##Additional content
+
+-When operating, it is important to observe that the water in the pot should not be less than 50ml.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Steamed egg custard.md b/translation/en/dishes/breakfast/Steamed egg custard.md
new file mode 100644
index 0000000000..e603bb98d0
--- /dev/null
+++ b/translation/en/dishes/breakfast/Steamed egg custard.md	
@@ -0,0 +1,23 @@
+#The method of steaming eggs with water
+
+Steamed water eggs (also known as egg cakes in some northern regions) are delicious in restaurants. How to make your own smooth, tender and fragrant steamed water eggs? This tutorial will teach you!
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Fresh eggs
+
+##Calculate
+
+-Two eggs
+
+##Operation
+
+-Crack the eggs into a bowl and beat them up
+
+##Additional content
+
+-Generally, it can be consumed after being cooked and left to dry, preserving the ultimate taste of the original egg aroma
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Tea egg.md b/translation/en/dishes/breakfast/Tea egg.md
new file mode 100644
index 0000000000..db3e5aff21
--- /dev/null
+++ b/translation/en/dishes/breakfast/Tea egg.md	
@@ -0,0 +1,27 @@
+#How to make Tea egg
+
+A high protein fast and nutritious breakfast with rich tea aroma and delicious taste, which takes about 30 minutes. Cooking is slightly time-consuming, you can try it on weekends and make it once, which is enough for 2-3 people to eat.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+-400g of eggs (approximately 8 pieces)
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+-Boil the eggs in cold water over high heat for about 8 minutes (depending on your own kitchen utensils)
+
+>After boiling over medium heat for 15 minutes, remove the residue and soak the eggs for a while to improve the taste
+
+##Additional content
+
+-Removing eggs with supercooled water is to create a gap between the egg and the shell
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/The Sun Egg.md b/translation/en/dishes/breakfast/The Sun Egg.md
new file mode 100644
index 0000000000..bb68ed3138
--- /dev/null
+++ b/translation/en/dishes/breakfast/The Sun Egg.md	
@@ -0,0 +1,31 @@
+#The recipe for sun eggs
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+-The amount of egg used is 1.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Controlled temperature microwave oven
+
+-Prepare a small bowl, pour in the oil calculated in the previous step, sprinkle salt, and stir evenly. Tilt the bowl to allow the oil to stick to the surface of the bowl.
+
+###Uncontrollable heating microwave oven
+
+-Prepare a small bowl, pour in the oil calculated in the previous step, sprinkle salt, and stir evenly. Tilt the bowl to allow the oil to stick to the surface of the bowl.
+
+##Additional content
+
+While (the ripeness of the sun eggs does not meet personal taste), microwave them for 1 minute;
+
+-Uncontrollable microwave oven:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Toast jam.md b/translation/en/dishes/breakfast/Toast jam.md
new file mode 100644
index 0000000000..154aebad58
--- /dev/null
+++ b/translation/en/dishes/breakfast/Toast jam.md	
@@ -0,0 +1,25 @@
+#The recipe for toast jam
+
+Lazy people who feel full can have a quick and nutritious breakfast in 2 minutes
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Fresh Toast
+
+##Calculate
+
+-Two slices of toast
+
+##Operation
+
+-Put the toast into the toaster
+
+It can be quickly completed in two minutes, the operation is very simple, the taste is very delicious, and it is very suitable for programmers. Short time consumption, no additional waste generated, and no need for cleaning tools or anything.
+
+##Additional content
+
+The bread maker usually costs no more than 100 yuan, and the toast is delivered to the doorstep at the supermarket downstairs or Meituan to buy groceries. It usually costs 10 yuan and 8 slices per pack, with a relatively short shelf life and is very clean and hygienic.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/Tuna sauce sandwich.md b/translation/en/dishes/breakfast/Tuna sauce sandwich.md
new file mode 100644
index 0000000000..25c765f93c
--- /dev/null
+++ b/translation/en/dishes/breakfast/Tuna sauce sandwich.md	
@@ -0,0 +1,23 @@
+#The recipe for tuna sauce sandwich
+
+A lazy breakfast with a strong sense of satiety, rich in nutrients and high in protein, can be prepared in about 5 minutes. It can be eaten together with drinks such as milk and coffee.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Water immersed canned tuna (oil immersion is not recommended as it can be very greasy)
+
+##Calculate
+
+-Water immersed tuna 65g
+
+##Operation
+
+-Pour tuna, mayonnaise, and Russian pickle juice into a bowl, stir with a spoon until the tuna chunks are crushed and the sauce becomes a paste. Set aside for later use
+
+##Additional content
+
+-Tuna sauce can be refrigerated the night before in the refrigerator
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/egg sandwich.md b/translation/en/dishes/breakfast/egg sandwich.md
new file mode 100644
index 0000000000..0609a39c74
--- /dev/null
+++ b/translation/en/dishes/breakfast/egg sandwich.md	
@@ -0,0 +1,23 @@
+#The recipe for egg sandwich
+
+A 10 minute simple egg sandwich 🥪
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+-1 egg
+
+##Operation
+
+-Cut off all four sides of the toast and set aside for later use
+
+##Additional content
+
+-You can also add ingredients such as cheese and pickles
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/onsen tamago/onsen tamago.md b/translation/en/dishes/breakfast/onsen tamago/onsen tamago.md
new file mode 100644
index 0000000000..ad07da01bc
--- /dev/null
+++ b/translation/en/dishes/breakfast/onsen tamago/onsen tamago.md	
@@ -0,0 +1,43 @@
+#The recipe for hot spring eggs
+
+A traditional Japanese snack that can be used with various dishes. Pay attention to distinguishing it from soft boiled eggs. Soft boiled eggs have immature egg yolks and cooked egg whites, while hot spring eggs have immature egg whites and cooked egg yolks
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+###Main ingredients
+
+-Eggs
+
+###Essential tools
+
+-Kitchen thermometer (try to use a thermometer with a clip)
+
+###Secondary ingredients
+
+Additional ingredients for embellishment, optional
+
+-Kunbu soy sauce (a Japanese style low salt soy sauce used to season hot spring eggs)
+
+##Calculate
+
+-The amount of egg used is 1, calculated based on your appetite and the size of the pot.
+
+##Operation
+
+###Boiling eggs
+
+-Fill the pot with a certain amount of tap water, ensuring that the water level is about 3cm below the egg, and insert a thermometer into the water
+
+##Additional content
+
+###Process diagram
+
+``` mermaid
+
+###Remarks and Explanation
+
+-If using a mechanical thermometer (without power supply), the thermometer probe must be submerged in water for at least 6cm. If using an electronic thermometer, there are no special requirements
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/pan-fried dumplings.md b/translation/en/dishes/breakfast/pan-fried dumplings.md
new file mode 100644
index 0000000000..48c7b4583d
--- /dev/null
+++ b/translation/en/dishes/breakfast/pan-fried dumplings.md	
@@ -0,0 +1,23 @@
+#The method of frying dumplings
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Dumplings (frozen dumplings)
+
+##Calculate
+
+Each one:
+
+-A pack of dumplings (approximately 10-15 pieces depending on individual appetite)
+
+##Operation
+
+-Take out the frying pan (preferably non stick to the pan)
+
+##Additional content
+
+-When operating, always observe the situation inside the pot and remember not to distract yourself from playing with your phone.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/shredded pancake.md b/translation/en/dishes/breakfast/shredded pancake.md
new file mode 100644
index 0000000000..a3895371ba
--- /dev/null
+++ b/translation/en/dishes/breakfast/shredded pancake.md	
@@ -0,0 +1,35 @@
+#The method of grabbing pancakes by hand
+
+Estimated cooking difficulty: ★★
+
+---
+
+##Essential materials and tools
+
+-Ordinary flour
+
+---
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to consume.
+
+Total amount (per serving):
+
+-200g flour
+
+---
+
+##Operation
+
+1. Put flour into a bowl, add boiling water and stir until fluffy, then add cold water and knead until smooth. Cover with a damp cloth and let it sit for 20 minutes.   
+
+---
+
+##Additional content
+
+-Mixing hot and cold water with dough can help improve the flexibility of the crust.   
+
+---
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/breakfast/soft-boiled egg.md b/translation/en/dishes/breakfast/soft-boiled egg.md
new file mode 100644
index 0000000000..e6ddc7ed6e
--- /dev/null
+++ b/translation/en/dishes/breakfast/soft-boiled egg.md	
@@ -0,0 +1,25 @@
+#The recipe for making soft boiled eggs
+
+Fitness enthusiasts can get 6 grams of protein per egg. It takes about 15 minutes to complete the production.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+-One or more eggs (as long as your electric pot can hold them, no matter how many eggs you have)
+
+##Operation
+
+-Put the eggs into the electric pot. Eggs should not be stacked on top of each other and should be placed at the bottom, leaving space for shaking
+
+##Additional content
+
+If you feel that the eggs are not cooked enough, you can add more water according to your preferences.
+
+**Warning: Soft boiled eggs pose a risk of Salmonella infection. It is not recommended to let it sit for less than 5 minutes.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Chili oil/Chili oil.jpg b/translation/en/dishes/condiment/Chili oil/Chili oil.jpg
new file mode 100644
index 0000000000..3d91fe0982
--- /dev/null
+++ b/translation/en/dishes/condiment/Chili oil/Chili oil.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:cb408f21b672f58ddadf7f57b0998c8617538fcf95fe13a0b947f9847089ed61
+size 397052
diff --git a/translation/en/dishes/condiment/Chili oil/Chili oil.md b/translation/en/dishes/condiment/Chili oil/Chili oil.md
new file mode 100644
index 0000000000..9c5ef85fb8
--- /dev/null
+++ b/translation/en/dishes/condiment/Chili oil/Chili oil.md	
@@ -0,0 +1,25 @@
+#The method of pouring spicy oil
+
+! [image] (./Chicken with saliva+Spicy oil. jpg)
+
+Production takes 10 minutes
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Garlic Head
+
+##Calculate
+
+-1 garlic bulb
+
+##Operation
+
+-Take out the garlic cloves and break them into 2 small cloves to remove the skin
+
+##Additional content
+
+-Adding five spice powder and grass carp as "seasonings" can increase the aroma and make the oil and chili more fragrant
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Chili oil/Mouth watering chicken+oil splashed chili.jpg b/translation/en/dishes/condiment/Chili oil/Mouth watering chicken+oil splashed chili.jpg
new file mode 100644
index 0000000000..bfc97eb583
--- /dev/null
+++ b/translation/en/dishes/condiment/Chili oil/Mouth watering chicken+oil splashed chili.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fc1b51a258dedd63599ac30e8ff0f861e603f0d8bdc4da9e5cc4cc07d2f63565
+size 328386
diff --git a/translation/en/dishes/condiment/Fried string sauce.md b/translation/en/dishes/condiment/Fried string sauce.md
new file mode 100644
index 0000000000..e0820e3750
--- /dev/null
+++ b/translation/en/dishes/condiment/Fried string sauce.md	
@@ -0,0 +1,23 @@
+#The method of making fried skewers sauce
+
+Fried skewer sauce, claimed to be delicious even for dipping socks, beginner friendly, expected to take 10 minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Dried chili noodles (both coarse and fine)
+
+##Calculate
+
+-60g dried chili noodles
+
+##Operation
+
+-All ingredients are mixed in a container and stirred evenly.
+
+##Additional content
+
+-The final seasoning step can be added according to personal preference.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Garlic soy sauce.md b/translation/en/dishes/condiment/Garlic soy sauce.md
new file mode 100644
index 0000000000..fdce66493c
--- /dev/null
+++ b/translation/en/dishes/condiment/Garlic soy sauce.md	
@@ -0,0 +1,19 @@
+#Recipe for Garlic Soy Sauce
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Garlic Head
+
+##Calculate
+
+-2 cloves of garlic
+
+##Operation
+
+-Crush garlic cloves
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Simplified version fried sugar color.md b/translation/en/dishes/condiment/Simplified version fried sugar color.md
new file mode 100644
index 0000000000..12977aa3ce
--- /dev/null
+++ b/translation/en/dishes/condiment/Simplified version fried sugar color.md	
@@ -0,0 +1,21 @@
+#Simple recipe for stir frying sugar color
+
+This is a simple sugar colored recipe. For more advanced techniques and usage of sugar color, please learn [Sugar Color Frying] (../../tics/advanced/Sugar Color Frying. md).
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Sugar (choose one):
+
+##Calculate
+
+-Oil: 100ml
+
+##Operation
+
+-Open fire and pour 100ml of boiling water into the pot
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Sucrose syrup/Sucrose syrup.md b/translation/en/dishes/condiment/Sucrose syrup/Sucrose syrup.md
new file mode 100644
index 0000000000..f5b80d6d8a
--- /dev/null
+++ b/translation/en/dishes/condiment/Sucrose syrup/Sucrose syrup.md	
@@ -0,0 +1,35 @@
+#Preparation of Sucrose Syrup
+
+Dissolving sugar in advance is convenient for adding sweetness to beverages (especially cold drinks) when preparing them
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+raw material
+
+-White sugar
+
+tool
+
+-Sealed container (recommended to use high borosilicate reagent bottle, cheap)
+
+![bottle](./bottle.jpg)
+
+##Calculate
+
+Suggested ratio=>Sugar: Water=1:1, which facilitates sugar control. For example, if you want 15 grams of sugar, you can measure 30 grams of syrup
+
+-100 grams of water
+
+##Operation
+
+1. Mix the weighed white sugar with drinking water in a container and mix well
+
+##Additional content
+
+Water can be used regardless of temperature. If it is urgently needed, it can be dissolved in hot water before cooling the syrup.
+
+The prepared syrup will not easily spoil, and it is usually not a problem to store it in a refrigerated state for a week.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/Sucrose syrup/bottle.jpg b/translation/en/dishes/condiment/Sucrose syrup/bottle.jpg
new file mode 100644
index 0000000000..a9ac0327da
--- /dev/null
+++ b/translation/en/dishes/condiment/Sucrose syrup/bottle.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b5cc433c2ab1edf1bc0cd30eaa2424b0c471798d2051f4bb30e2daa6d550fc89
+size 54634
diff --git a/translation/en/dishes/condiment/Sweet and Sour Sauce.md b/translation/en/dishes/condiment/Sweet and Sour Sauce.md
new file mode 100644
index 0000000000..23c4d5c2a5
--- /dev/null
+++ b/translation/en/dishes/condiment/Sweet and Sour Sauce.md	
@@ -0,0 +1,23 @@
+#The method of making sweet and sour sauce
+
+Sweet and sour juice is usually made of water, white sugar, white vinegar, etc. Some people like to add some tomato sauce to add different sour and sweet taste or add some starch to increase the viscosity and concentration of dish soup. Sweet and sour juice can be used for making Sweet and sour fillet, sweet and sour sirloin, sweet and sour ribs, etc
+
+The classic ratio of 1:2:3:4:5 can be used to prepare sweet and sour juice
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Clear water
+
+##Calculate
+
+-Clear water (50ml)
+
+##Operation
+
+-Mix each seasoning evenly in a small bowl according to the proportion
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/oil pastry.md b/translation/en/dishes/condiment/oil pastry.md
new file mode 100644
index 0000000000..4e9d0d772b
--- /dev/null
+++ b/translation/en/dishes/condiment/oil pastry.md	
@@ -0,0 +1,21 @@
+#The method of making fried dough
+
+Pastry is made by mixing flour and hot oil. Usually, when making pancakes, applying some pastry can make the layers of the cake distinct, with a crispy outer layer and a soft inner layer, resulting in a better taste.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Flour
+
+##Calculate
+
+-Oil=(number of pancakes to be baked * 10ml)
+
+##Operation
+
+-Put flour into a small bowl and add salt
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/scallion oil.md b/translation/en/dishes/condiment/scallion oil.md
new file mode 100644
index 0000000000..8dd23ec9f0
--- /dev/null
+++ b/translation/en/dishes/condiment/scallion oil.md	
@@ -0,0 +1,23 @@
+#The method of making scallion oil
+
+Scallion oil is a product obtained by extracting various spices mainly composed of scallions with hot oil. It can be used to prepare meat filling, make cold dishes, and as a cooking oil in hot stir fried dishes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Oil
+
+##Calculate
+
+-Oil 200g
+
+##Operation
+
+-Soak Kaiyang in water at 50 degrees Celsius, add 10ml cooking wine to remove fishy smell, soak for 10 minutes, then remove and drain the water
+
+##Additional content
+
+-Dried scallion residue can also be consumed, and scallion oil can be filtered to remove these residues or retained
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/condiment/strawberry jam/Boiled strawberries.jpeg b/translation/en/dishes/condiment/strawberry jam/Boiled strawberries.jpeg
new file mode 100644
index 0000000000..c99ce944c6
--- /dev/null
+++ b/translation/en/dishes/condiment/strawberry jam/Boiled strawberries.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e9497ff6ca7b83eac4373e5417f89a37dc6633d81ed3922d0d89f082f34043a4
+size 43124
diff --git a/translation/en/dishes/condiment/strawberry jam/Mixed strawberries.jpeg b/translation/en/dishes/condiment/strawberry jam/Mixed strawberries.jpeg
new file mode 100644
index 0000000000..381f75915c
--- /dev/null
+++ b/translation/en/dishes/condiment/strawberry jam/Mixed strawberries.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b513eede3b66140538ab0bcd787578a2f45c716db80c930a0ec15684c794c80f
+size 68587
diff --git a/translation/en/dishes/condiment/strawberry jam/Ready made strawberry jam.png b/translation/en/dishes/condiment/strawberry jam/Ready made strawberry jam.png
new file mode 100644
index 0000000000..cc2e3201ee
--- /dev/null
+++ b/translation/en/dishes/condiment/strawberry jam/Ready made strawberry jam.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:730116bef3da5646cd3683549103d8159314dc9ec9c024882179dddf32c70606
+size 337949
diff --git a/translation/en/dishes/condiment/strawberry jam/Washed strawberries.jpeg b/translation/en/dishes/condiment/strawberry jam/Washed strawberries.jpeg
new file mode 100644
index 0000000000..279c21d4d9
--- /dev/null
+++ b/translation/en/dishes/condiment/strawberry jam/Washed strawberries.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:59db4e4dfcb6f86d829128efc3d22fef0f2e224abe916b09a8603483ad49d08f
+size 99676
diff --git a/translation/en/dishes/condiment/strawberry jam/strawberry jam.md b/translation/en/dishes/condiment/strawberry jam/strawberry jam.md
new file mode 100644
index 0000000000..fccaf5452c
--- /dev/null
+++ b/translation/en/dishes/condiment/strawberry jam/strawberry jam.md	
@@ -0,0 +1,25 @@
+#The recipe for strawberry jam
+
+You can buy small strawberries that are sold in baskets, mainly because they are cheap. Making sauce and spreading it on bread is very delicious.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Strawberry
+
+##Calculate
+
+Each one:
+
+-1200 grams of strawberries
+
+##Operation
+
+-Wash strawberries and remove leaves
+
+! [Washed Strawberries] (./Washed Strawberries. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Anti sand taro/Anti sand taro products.jpg b/translation/en/dishes/dessert/Anti sand taro/Anti sand taro products.jpg
new file mode 100644
index 0000000000..4c6c155232
--- /dev/null
+++ b/translation/en/dishes/dessert/Anti sand taro/Anti sand taro products.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:a386b599cd01dced634707f600cadc91526efc1f16f942fe6d078f3eba9d9972
+size 339621
diff --git a/translation/en/dishes/dessert/Anti sand taro/Anti sand taro.md b/translation/en/dishes/dessert/Anti sand taro/Anti sand taro.md
new file mode 100644
index 0000000000..7659c94d26
--- /dev/null
+++ b/translation/en/dishes/dessert/Anti sand taro/Anti sand taro.md	
@@ -0,0 +1,25 @@
+#The method of making anti sand taro
+
+! [Anti sand taro product] (./Anti sand taro product. jpg)
+
+Anti sand taro is a famous Chaoshan snack, with afternoon tea that is particularly convenient to make. It is estimated to take 20 minutes to make
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Lipu taro (available for purchase on e-commerce platforms, affordable and fresh)
+
+##Calculate
+
+-Lipu taro 200g
+
+##Operation
+
+-Cut taro into long strips (slightly larger strips, less likely to rot during stir frying)
+
+##Additional content
+
+-The freshly made anti sand taro is very hot, be careful not to scald your mouth
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/British Sikon/British Sikon.md b/translation/en/dishes/dessert/British Sikon/British Sikon.md
new file mode 100644
index 0000000000..c6fffa524e
--- /dev/null
+++ b/translation/en/dishes/dessert/British Sikon/British Sikon.md	
@@ -0,0 +1,29 @@
+#The practice of British Scon
+
+! [Example dish product] (./English scomb. png)
+
+English Scone is a very simple Kwai afternoon tea dessert, which can be paired with jam, tea and coffee. The finished product has an egg and milk aroma as the main flavor, with moderate sugar content and no overly sweet or greasy taste.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Saltless butter (recommended brand president)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 4-6 people to eat.
+
+Each one:
+
+-Salt free butter 40g
+
+##Operation
+
+-Beat the eggs, weigh 30g of egg mixture and put it into a clean container. Mix the full amount of light cream and cream cheese evenly. If the cheese is too hard, it can be heated to about 40 degrees Celsius in a water bath before mixing.
+
+##Additional content
+
+-The simplest cutting plan is to roll the dough into a circular shape and cut it into 6 fan-shaped sections with a knife
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/British Sikon/British Sikon.png b/translation/en/dishes/dessert/British Sikon/British Sikon.png
new file mode 100644
index 0000000000..6b069fa4e9
--- /dev/null
+++ b/translation/en/dishes/dessert/British Sikon/British Sikon.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:99ebbc8b9ace433b0f2821a40203a09b2de396e4378378c0643e78a15ecd7ea0
+size 758411
diff --git a/translation/en/dishes/dessert/Chiffon cake/Chiffon cake.md b/translation/en/dishes/dessert/Chiffon cake/Chiffon cake.md
new file mode 100644
index 0000000000..1b14f3ef7d
--- /dev/null
+++ b/translation/en/dishes/dessert/Chiffon cake/Chiffon cake.md	
@@ -0,0 +1,75 @@
+#The recipe for Qifeng cake
+
+Qifeng cake is an entry-level baking dish with certain operational difficulties. But after successful production, its taste is delicate and soft, leaving a lingering aftertaste. Adding baking time, beginners usually need 1.5-2 hours to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+###Tools
+
+*Oven (rice cooker can be replaced, but in most cases, it is prone to failure due to issues with the pot liner material)
+
+###Raw materials
+
+-Eggs
+
+##Calculate
+
+Each (12 area units):
+
+-1 egg (normal medium size, about 50g)
+
+Specifically, for common 6-inch and 8-inch cakes:
+
+*6 inches: The size is 3 portions (i.e. three eggs). The area is 36 units.
+
+##Operation
+
+###Pre separation operation
+
+*Take out fresh eggs from the refrigerator
+
+###Stir egg yolk mixture
+
+*Prepare a new empty bowl, add all the cooking oil, then add low gluten flour and stir
+
+###Beat protein
+
+*Prepare the remaining 3/4 of white sugar. Divided into three parts, each part is * * 1/4 of the total amount**
+
+###Mixing and stirring
+
+*Simply stir a few egg yolk liquids
+
+###Baking
+
+*Total baking time: 30-35 minutes for a 6-inch cake and 50 minutes for an 8-inch cake. Flexibly adjust according to the characteristics of your oven, generally not exceeding $\ pm 5 $minutes. (The last few minutes can be observed in front of the oven)
+
+###Cooling and demolding
+
+-(Optional) Drop the mold from a high place and shake out the hot air inside
+
+##Additional content
+
+-I have referred to the following tutorial, which provides detailed explanations and illustrations for each step. At the same time, there is also an explanation of why a certain operation is performed, the underlying principles, and an analysis of certain problems that arise:
+
+! [Recipe] (./IMG-1516. jpg)
+
+! [Separate egg yolk with sieve] (./DSC08606. jpg)
+
+! [Manual Egg Yolk Sorting] (./DSC08608. jpg)
+
+! [Egg Yolk] (./DSC08612. jpg)
+
+! [Whipping Protein] (./IMG0269. jpg)
+
+! [Pour into mold] (./DSC08618. jpg)
+
+! [Preheating Oven] (./DSC08621. jpg)
+
+! [Grilled] (./DSC08627. jpg)
+
+! [Finished product] (./DSC08716. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Chiffon cake/DSC08606.jpg b/translation/en/dishes/dessert/Chiffon cake/DSC08606.jpg
new file mode 100644
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+++ b/translation/en/dishes/dessert/Chiffon cake/DSC08606.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:22333d526a638bbea544d849db76ba1d1b28bd43f0a00d7dda6f954e124da7a4
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diff --git a/translation/en/dishes/dessert/Chiffon cake/DSC08608.jpg b/translation/en/dishes/dessert/Chiffon cake/DSC08608.jpg
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+version https://git-lfs.github.com/spec/v1
+oid sha256:563842e1d13112cb6c0454b21b365881190ff1787e3434938478a7a5adb8908e
+size 528341
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+++ b/translation/en/dishes/dessert/Chiffon cake/DSC08618.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:a1960739575bede57d093cbe6e3115225827775b9e44ed1d9251f4aa0a838265
+size 462716
diff --git a/translation/en/dishes/dessert/Chiffon cake/DSC08621.jpg b/translation/en/dishes/dessert/Chiffon cake/DSC08621.jpg
new file mode 100644
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+++ b/translation/en/dishes/dessert/Chiffon cake/DSC08621.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:93c0c882e5af8a7d4b277a6bde546a0e9b2758654683cc5b18509e3fc66f3164
+size 531964
diff --git a/translation/en/dishes/dessert/Chiffon cake/DSC08627.jpg b/translation/en/dishes/dessert/Chiffon cake/DSC08627.jpg
new file mode 100644
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+++ b/translation/en/dishes/dessert/Chiffon cake/DSC08627.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:faee74d2de4c0c8b54e0b740740163312ffe3aa6dbca083bd45ac73e9d993bc0
+size 546271
diff --git a/translation/en/dishes/dessert/Chiffon cake/DSC08716.jpg b/translation/en/dishes/dessert/Chiffon cake/DSC08716.jpg
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index 0000000000..901020e030
--- /dev/null
+++ b/translation/en/dishes/dessert/Chiffon cake/DSC08716.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5ebcac791864242c24396608b959f92d6ce2f3e9291cebbda7a35a51fbaa8c82
+size 996109
diff --git a/translation/en/dishes/dessert/Chiffon cake/IMG_0269.jpg b/translation/en/dishes/dessert/Chiffon cake/IMG_0269.jpg
new file mode 100644
index 0000000000..c8cf73868d
--- /dev/null
+++ b/translation/en/dishes/dessert/Chiffon cake/IMG_0269.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:649955d2391bda62b53cc001f2ac513c62a2bf6a1d56eb38670c6be9ad0b24b6
+size 163597
diff --git a/translation/en/dishes/dessert/Chiffon cake/IMG_1516.jpg b/translation/en/dishes/dessert/Chiffon cake/IMG_1516.jpg
new file mode 100644
index 0000000000..71177a964c
--- /dev/null
+++ b/translation/en/dishes/dessert/Chiffon cake/IMG_1516.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:48becd18a37327684e00fe8448fda00be31201793a0686d19ab1c4d7c0b3089f
+size 375856
diff --git a/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.md b/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.md
new file mode 100644
index 0000000000..efa217c74e
--- /dev/null
+++ b/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.md	
@@ -0,0 +1,27 @@
+#How to make coffee coconut milk jelly
+
+! [Coffee Coconut Milk Jelly] (./Coffee Coconut Milk Jelly. png)
+
+Coffee coconut milk jelly is a simple and easy to make dessert, with a production time of about 1 hour (excluding refrigeration)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-125ml light cream
+
+##Calculate
+
+3-4 people:
+
+-125ml whipped cream (35% M.E)
+
+##Operation
+
+-Mix a certain amount of light cream and coconut juice from the Coconut Tree brand, espresso， Mix coconut water for later use.
+
+##Additional content
+
+Caution: Please make sure not to let the liquid boil!!! Don't make bubbles either!!!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.png b/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.png
new file mode 100644
index 0000000000..6f74c50d12
--- /dev/null
+++ b/translation/en/dishes/dessert/Coffee coconut milk jelly/Coffee coconut milk jelly.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:21e9e4fad057c5aa80df03fedff29f5dc2b88017568375883d41613f21427645
+size 497427
diff --git a/translation/en/dishes/dessert/Fried Milk/Fried Milk.jpg b/translation/en/dishes/dessert/Fried Milk/Fried Milk.jpg
new file mode 100644
index 0000000000..df3c7ba7d7
--- /dev/null
+++ b/translation/en/dishes/dessert/Fried Milk/Fried Milk.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:37114c83b20be2f92fb1c68d90c591e8c9583d8ea895984ef001bf1d37690feb
+size 167715
diff --git a/translation/en/dishes/dessert/Fried Milk/Fried Milk.md b/translation/en/dishes/dessert/Fried Milk/Fried Milk.md
new file mode 100644
index 0000000000..391a7cb0c6
--- /dev/null
+++ b/translation/en/dishes/dessert/Fried Milk/Fried Milk.md	
@@ -0,0 +1,29 @@
+#The method of frying fresh milk
+
+! [Fried Fresh Milk Products] (./Fried Fresh Milk. jpg)
+
+Fried fresh milk is a dessert that is crispy on the outside and tender on the inside, with moderate nutritional value and moderate production difficulty. It is expected to take about 20 minutes to make.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Milk
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. About 12 of them.
+
+Each one:
+
+-Milk 250g
+
+##Operation
+
+-Pour the milk into a bowl
+
+##Additional content
+
+-When boiling milk, it must be done over low heat and slowly to ensure even heating
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.md b/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.md
new file mode 100644
index 0000000000..d518fcf5ef
--- /dev/null
+++ b/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.md	
@@ -0,0 +1,31 @@
+#The recipe for baking egg tarts
+
+! [Roast Egg Tart] (./Roast Egg Tart. png)
+
+Grilled egg tart is a simple and easy to make dessert, and the semi-finished product can be stored in the refrigerator for a long time. It can be eaten and taken as needed, with a production time of about 1 hour
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+This formula can be directly frozen and stored after filling the required amount of egg tart skin for the entire package
+
+-Egg tart skin brands are not limited
+
+##Calculate
+
+Each one:
+
+This formula can be directly frozen and stored after filling the required amount of egg tart skin for the entire package
+
+-Egg tart skin brand is not limited. The whole pack of egg tart skin is about 30 pieces
+
+##Operation
+
+-Place the bowl on a grammage scale and weigh 450 grams of whipped cream (where the density of whipped cream is denoted as 1)
+
+##Additional content
+
+Please be careful when operating the oven to prevent burns due to high temperatures
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.png b/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.png
new file mode 100644
index 0000000000..951426b53b
--- /dev/null
+++ b/translation/en/dishes/dessert/Grilled egg tart/Grilled egg tart.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d5106e9c4a7660ffa9ee36d6ec57c1aa824e1f70ac45d60cccf63e5fe0290874
+size 300259
diff --git a/translation/en/dishes/dessert/Guilinggao/Finished Guilinggao.jpg b/translation/en/dishes/dessert/Guilinggao/Finished Guilinggao.jpg
new file mode 100644
index 0000000000..f3dbb9b79c
--- /dev/null
+++ b/translation/en/dishes/dessert/Guilinggao/Finished Guilinggao.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:6512d541a8cda03b8294602aa3e642552926fa6d05c28030345170facff252a8
+size 11754
diff --git a/translation/en/dishes/dessert/Guilinggao/Guilinggao.md b/translation/en/dishes/dessert/Guilinggao/Guilinggao.md
new file mode 100644
index 0000000000..74b4a14049
--- /dev/null
+++ b/translation/en/dishes/dessert/Guilinggao/Guilinggao.md
@@ -0,0 +1,33 @@
+#Practice of Guilinggao
+
+! [Guilinggao Finished Product] (./Guilinggao Finished Product. jpg)
+
+Estimated cooking difficulty: ★★
+
+---
+
+##Essential materials and tools
+
+-Guilinggao Powder 25g
+
+---
+
+##Calculate
+
+Each production can yield 3-4 small bowls of finished products, suitable for 2-4 people to consume.
+
+---
+
+##Operation
+
+1. Pour 25g of Guilinggao powder and 120ml of cold water into the pot, and stir fully until there is no grain feeling.
+
+---
+
+##Additional content
+
+-Do not move the container during the cooling process of Guilinggao, or the molding may be affected.   
+
+---
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.jpg b/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.jpg
new file mode 100644
index 0000000000..4687be98d6
--- /dev/null
+++ b/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:860b4ddff46ef963776338f67911eb80fd3f86f22e8c922c452ad123325cd07b
+size 798541
diff --git a/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.md b/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.md
new file mode 100644
index 0000000000..efbf0cd17b
--- /dev/null
+++ b/translation/en/dishes/dessert/Italian Hard-boiled Egg Yolk Cookies/Italian Hard-boiled Egg Yolk Cookies.md	
@@ -0,0 +1,29 @@
+#The recipe for Margarita cookies
+
+! [Margarita Finished Products] (./Margarita Biscuits. jpg)
+
+Marguerite biscuits are usually served as afternoon tea Dim sum or accompanied by hot drinks. They are a classic and popular Dim sum. Their crispy texture and rich butter flavor make them one of the favorite cookies for many people.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Cooked egg yolk
+
+##Calculate
+
+Given the high calorie content of this dessert, it is necessary to determine how many servings to make before each production. One serving is just enough for one person to eat.
+
+Each one:
+
+-1 cooked egg yolk
+
+##Operation
+
+-Melt butter over hot water and grind egg yolks for later use.
+
+##Additional content
+
+-You can adjust the ratio of salt to sugar according to personal taste. If you like other flavors, you can replace the 3 grams of corn starch per serving with cocoa powder or matcha powder.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Konjac cake/Konjac cake.md b/translation/en/dishes/dessert/Konjac cake/Konjac cake.md
new file mode 100644
index 0000000000..28ae0721bb
--- /dev/null
+++ b/translation/en/dishes/dessert/Konjac cake/Konjac cake.md	
@@ -0,0 +1,53 @@
+#The recipe for konjac cake
+
+Konjac cake is a low calorie dessert. The cake itself is gluten free and uses calorie free sweeteners instead of white sugar, making it very suitable for people who want to lose weight. Adding baking time, it usually takes * * 0.5 hours * * to complete.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+###Tools
+
+*Oven
+
+###Raw materials
+
+*Eggs
+
+##Calculate
+
+Per serving (9.25 x 5 x 1 inch):
+
+*3 eggs
+
+##Operation
+
+###Preheating oven
+
+*Before preparing the cake batter, you can start preheating the oven to 350 ℉ (150 ℃) to save time
+
+###Pre separation operation
+
+*Take out fresh eggs from the refrigerator
+
+###Beat protein
+
+*Add 1g of tartar powder to egg white
+
+###Mixing other raw materials
+
+*Add the separated egg yolk to the beaten egg white and stir evenly at low speed in the mixer
+
+###Baking
+
+*Lay the baking paper on the mold and stick it to the bottom and inner wall
+
+###Cooling and demolding
+
+*(Optional) Drop the mold from a high place and shake out the hot air inside
+
+##Additional content
+
+*This recipe mainly refers to the video [Keto Konjac Chocolate Cake | Ketogenic Cake]（ https://youtu.be/gzXlOrGI54U )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.jpg b/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.jpg
new file mode 100644
index 0000000000..669ac96fe6
--- /dev/null
+++ b/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:7d08b1b805bceb9ece6c3adb2f6721171dfc1b1547a2b0a3b39aa876c0983ae3
+size 234668
diff --git a/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.md b/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.md
new file mode 100644
index 0000000000..5aa7bbf692
--- /dev/null
+++ b/translation/en/dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread.md	
@@ -0,0 +1,35 @@
+#The recipe for honey bread without a chef's machine
+
+! [Homemade] (./No Chef Machine Honey Bread. jpg)
+
+This recipe doesn't require a chef's machine, just wait! You can prepare it in the refrigerator at night and grill it the next day. Although the taste is not as good as using a chef's machine, it is still okay. It is better to microwave it when storing in the refrigerator and eating. Most of the time is spent on making noodles.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+Bread itself
+
+-High gluten flour: 400g
+
+Honey water (apply on top)
+
+-Honey: 20g
+
+Optional (sprinkle on top)
+
+-Sesame seeds
+
+##Calculate
+
+When baking the following ingredients, use a rectangular baking tray (10 x 15 inches (approximately 25 x 38 cm))+a square baking tray (9 x 9 inches (approximately 23 x 23 cm))+oiled paper. It is recommended to reduce the dosage according to the demand. Each breakfast can be eaten for about two weeks (stored in the refrigerator), and the refrigerator storage will harden. Microwave it for 10-20 seconds.
+
+##Operation
+
+-Making dough: Mix flour, milk (recommended to be heated to 40 ° C, using a microwave for 15-20 seconds), yeast, eggs, flour, sugar, and salt together.
+
+##Additional content
+
+-The dough making time is not fixed, just check and confirm every hour or so. If the fermentation increases significantly, it is recommended to ferment 2-2.5 times larger.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Oreo ice cream/Oreo ice cream.md b/translation/en/dishes/dessert/Oreo ice cream/Oreo ice cream.md
new file mode 100644
index 0000000000..b771b29c57
--- /dev/null
+++ b/translation/en/dishes/dessert/Oreo ice cream/Oreo ice cream.md	
@@ -0,0 +1,25 @@
+#The recipe for Oreo ice cream
+
+Oreo ice cream is a simple yet delicious ice cream made with pure animal cream that is not greasy to the mouth. It is expected to take half an hour to make (mainly consumed by whipping the cream and removing the Oreo filling).
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Light Cream (Recommended Brand Anjia Animal Light Cream)
+
+##Calculate
+
+Each one:
+
+-Oreo 6 yuan
+
+##Operation
+
+-Unscrew the Oreo and remove the Lili (sandwich) for later use
+
+##Additional content
+
+-Be careful not to use fragile containers when chopping Oreo.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.jpg b/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.jpg
new file mode 100644
index 0000000000..db84504210
--- /dev/null
+++ b/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4c22fb6b12029bc33d3a98c9eccd818e16be501ae9e5947381be9bb552bfc54d
+size 269121
diff --git a/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.md b/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.md
new file mode 100644
index 0000000000..17ceaf6d5c
--- /dev/null
+++ b/translation/en/dishes/dessert/Oven version Basque cheesecake/Oven version Basque cheesecake.md	
@@ -0,0 +1,29 @@
+#The recipe for the oven version of Basque cheesecake
+
+! [Homemade] (./Oven version Basque cheesecake. jpg)
+
+The reason why the finished product does not have a black top like the pictures online is because the oven does not have functions such as hot air/only upper tube heating. If these functions are available, hot air can be used for coloring.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Cream cheese: 212g (this is the mass of one piece, relatively convenient, the original tutorial was 250g)
+
+Optional (chocolate flavor)
+
+-Chocolate: 38g (only try melting regular chocolate, add and stir evenly in the light cream step)
+
+##Calculate
+
+The following materials are baked using a 7-inch circular mold, while the original tutorial used a 6-inch circular mold.
+
+##Operation
+
+-Cream cheese softened, microwave for 10s+10s.
+
+##Additional content
+
+-It is normal for the finished product to shake after coming out of the oven, but the taste is not the best after cooling. It must be refrigerated to taste good!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Red grapefruit cake/Red grapefruit cake.md b/translation/en/dishes/dessert/Red grapefruit cake/Red grapefruit cake.md
new file mode 100644
index 0000000000..9d6fc93283
--- /dev/null
+++ b/translation/en/dishes/dessert/Red grapefruit cake/Red grapefruit cake.md	
@@ -0,0 +1,27 @@
+#The recipe for red grapefruit cake
+
+Red grapefruit cake is a basic dessert in an air fryer, suitable for single person consumption. It takes 10 minutes to process the ingredients and 25 minutes to cook.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Air fryer
+
+##Calculate
+
+One meal for one person, please increase the proportion of meals for multiple people. In this example, the diameter of the tin foil tray is 18 centimeters. If a larger tin foil tray is used, please also increase the material usage proportionally.
+
+One copy:
+
+-2 eggs
+
+##Operation
+
+-Crack 2 eggs into a tin foil tray and add 20g of red grapefruit pulp
+
+##Additional content
+
+-If you like a sweeter taste, you can add 10g of sugar
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Tiramisu/Tiramisu finished product.jpg b/translation/en/dishes/dessert/Tiramisu/Tiramisu finished product.jpg
new file mode 100644
index 0000000000..c2785e3c54
--- /dev/null
+++ b/translation/en/dishes/dessert/Tiramisu/Tiramisu finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f52ad99a57d6e9a364e36ae2193b0d8a0f3244e84254b35083232d5874e069a0
+size 469348
diff --git a/translation/en/dishes/dessert/Tiramisu/Tiramisu.md b/translation/en/dishes/dessert/Tiramisu/Tiramisu.md
new file mode 100644
index 0000000000..52d0d2ec06
--- /dev/null
+++ b/translation/en/dishes/dessert/Tiramisu/Tiramisu.md
@@ -0,0 +1,25 @@
+#The method of tiramisu
+
+! [Home made tiramisu product] (tiramisu product. jpg)
+
+Tiramisu is a traditional Italian dessert. Easy to operate without the need for an oven, even novice bakers can get a delicious tiramisu with zero mistakes.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Mascarpone cheese
+
+##Calculate
+
+-Mascarpone cheese 450g
+
+##Operation
+
+-Separate egg yolk and egg white
+
+##Additional content
+
+-[Specific tutorial on how to beat egg whites in the kitchen]（ https://www.xiachufang.com/recipe/101779500/ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.md b/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.md
new file mode 100644
index 0000000000..d10d248d55
--- /dev/null
+++ b/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.md	
@@ -0,0 +1,29 @@
+#Preparation of Yogurt Italian Cream
+
+! [Example dish product] (./Yogurt Italian milk jelly. png)
+
+Italian custard is perfect as an after dinner dessert and can be paired with jam, fruit, and vanilla. The finished product has added plain yogurt, which is not too sweet or greasy.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Light cream
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 3-6 people to eat.
+
+Each one:
+
+-200g light cream
+
+##Operation
+
+-Cut the gelatin slices into small pieces and soak them in cold water
+
+##Additional content
+
+-The traditional version of Italian milk jelly only uses light cream and has a higher sugar content, making it sweeter and more greasy. This version has been improved to make it less burdensome to eat.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.png b/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.png
new file mode 100644
index 0000000000..5c27c60aab
--- /dev/null
+++ b/translation/en/dishes/dessert/Yogurt Italian Cream/Yogurt Italian Cream.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:679a966f7409cd39662d4905bfe33901f52e13e8431ff9eb66696a5f316468a3
+size 630728
diff --git a/translation/en/dishes/dessert/Yuni Xuemei Niang/Yu Ni Xue Mei Niang finished product.jpg b/translation/en/dishes/dessert/Yuni Xuemei Niang/Yu Ni Xue Mei Niang finished product.jpg
new file mode 100644
index 0000000000..1d8768021e
--- /dev/null
+++ b/translation/en/dishes/dessert/Yuni Xuemei Niang/Yu Ni Xue Mei Niang finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:2858e1af2f3676e05508022cf0a4fa258826df3b21db56e9299efd8747894da5
+size 293906
diff --git a/translation/en/dishes/dessert/Yuni Xuemei Niang/Yuni Xuemei Niang.md b/translation/en/dishes/dessert/Yuni Xuemei Niang/Yuni Xuemei Niang.md
new file mode 100644
index 0000000000..a376ab403b
--- /dev/null
+++ b/translation/en/dishes/dessert/Yuni Xuemei Niang/Yuni Xuemei Niang.md	
@@ -0,0 +1,25 @@
+#Yumi Xue Mei Niang's Method
+
+! [Yu Ni Xue Mei Niang Finished Product] (./Yu Ni Xue Mei Niang Finished Product. jpg)
+
+Yumi Xuemei Niang is a dessert that is perfect for children to eat. It does not require an oven and can be successfully made even with clumsy hands. The estimated production time is 2 hours.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Lipu taro (available for purchase on e-commerce platforms, affordable and fresh)
+
+##Calculate
+
+-Lipu taro 200g
+
+##Operation
+
+-Cut the taro into pieces, cook over high heat until soft (40 minutes), and put them all into the blender
+
+##Additional content
+
+-It is best to wear non stick gloves during production
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/snowflake pastry/Snowflake pastry finished product.jpg b/translation/en/dishes/dessert/snowflake pastry/Snowflake pastry finished product.jpg
new file mode 100644
index 0000000000..21c516426d
--- /dev/null
+++ b/translation/en/dishes/dessert/snowflake pastry/Snowflake pastry finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:eb9440cf532ca03584d3b54facc511c7bbaccc4be06dc8ec2c91bd2ffcd7dbf1
+size 844716
diff --git a/translation/en/dishes/dessert/snowflake pastry/snowflake pastry.md b/translation/en/dishes/dessert/snowflake pastry/snowflake pastry.md
new file mode 100644
index 0000000000..43dc0a12e8
--- /dev/null
+++ b/translation/en/dishes/dessert/snowflake pastry/snowflake pastry.md	
@@ -0,0 +1,33 @@
+#The recipe for snowflake pastry
+
+! [Snowflake Crispy Finished Product] (./Snowflake Crispy Finished Product. jpg)
+
+Snowflake pastry is a quick and easy dessert, suitable for gift packaging, and takes 30 minutes to make.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+###Tools
+
+-Non stick flat bottomed pan
+
+###Raw materials
+
+-Unsalted butter
+
+##Calculate
+
+Each one:
+
+-Salt free butter 20g
+
+##Operation
+
+-Biscuits over the size of a one yuan coin should be cut into small pieces first
+
+##Additional content
+
+-The longer the heating time of marshmallows, the harder the final product will be
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/dessert/strawberry ice cream/strawberry ice cream.md b/translation/en/dishes/dessert/strawberry ice cream/strawberry ice cream.md
new file mode 100644
index 0000000000..8b4385f254
--- /dev/null
+++ b/translation/en/dishes/dessert/strawberry ice cream/strawberry ice cream.md	
@@ -0,0 +1,25 @@
+#The recipe for strawberry ice cream
+
+Strawberry ice cream is a simple yet delicious ice cream that can be made in many different flavors. This time, fresh strawberries from the season will be used to make delicious strawberry ice cream that does not require stirring.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Sweetened condensed milk
+
+##Calculate
+
+One copy:
+
+-Strawberry syrup:
+
+##Operation
+
+-First, make strawberry syrup. Wash the strawberries clean and remove the top leaves. Cut the strawberry into 5mm small pieces. Keep half of the chopped strawberries and fold them into ice cream later.
+
+##Additional content
+
+-Pay attention to safety during the production process and avoid cutting/scalding your hands.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/B52 bomber.md b/translation/en/dishes/drink/B52 bomber.md
new file mode 100644
index 0000000000..9372191484
--- /dev/null
+++ b/translation/en/dishes/drink/B52 bomber.md	
@@ -0,0 +1,29 @@
+#The method of B52 bomber
+
+B-52 is a unique type of cocktail that requires a short straw, napkin, and lighter.
+
+Ignite the wine, drink it in one breath with a straw, and then you can experience the feeling of being cold first and then hot, like a world of ice and fire. That feeling is only known after trying it out.
+
+Using a straw is suitable for women, and the most stimulating way to drink is to take a sip. When drinking, be careful not to touch the cup mouth and cause burns. Let the fire extinguish in your mouth in order to taste the best.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Ganlu Coffee Wine
+
+##Calculate
+
+Each one:
+
+-10ml Ganlu Coffee Wine
+
+##Operation
+
+-Pour the Ganlu coffee wine into the bottom of the cocktail glass until it reaches 1/3. (10ml)
+
+##Additional content
+
+-When drinking, the commonly used method in bars nowadays is to provide a straw that can be inserted while the fire is still burning, and then quickly sucked in all of it.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Gin Fizz/Gin Fizz.md b/translation/en/dishes/drink/Gin Fizz/Gin Fizz.md
new file mode 100644
index 0000000000..fac37f31c0
--- /dev/null
+++ b/translation/en/dishes/drink/Gin Fizz/Gin Fizz.md	
@@ -0,0 +1,43 @@
+#Jin Feishi's method
+
+**Drinking alcohol is harmful to health, minors are prohibited from drinking alcohol**
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+raw material
+
+-Golden wine
+
+tool
+
+-Manual juicer
+
+##Calculate
+
+One cup size, approximately 350 milliliters (including ice)
+
+-Golden wine 30-40 milliliters
+
+##Operation
+
+Lemon processing
+
+1. Cut the lemon in half (with the blade direction perpendicular to the line connecting the head and tail of the lemon), and take a slice of lemon from one half for later use
+
+Formal blending (no shaker bottle)
+
+1. Choose a cup, it is recommended to use a transparent glass cup with a capacity of 350-400 milliliters
+
+If there is a shaker bottle, you can replace steps 2-6 above with the following steps
+
+1. Pour ice cubes, gin, lemon juice, and sucrose syrup into a shaker, and mix the shaker evenly
+
+##Additional content
+
+###Finished product
+
+![gin-fizz](./gin-fizz.jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Gin Fizz/gin-fizz.jpg b/translation/en/dishes/drink/Gin Fizz/gin-fizz.jpg
new file mode 100644
index 0000000000..b0059e7122
--- /dev/null
+++ b/translation/en/dishes/drink/Gin Fizz/gin-fizz.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4ad967b4a482143651fb96789f246130677c7fcc129f50b324518ca2b3d27ad5
+size 250324
diff --git a/translation/en/dishes/drink/Gin and Tonic/Gin and Tonic.md b/translation/en/dishes/drink/Gin and Tonic/Gin and Tonic.md
new file mode 100644
index 0000000000..8f2d113465
--- /dev/null
+++ b/translation/en/dishes/drink/Gin and Tonic/Gin and Tonic.md	
@@ -0,0 +1,39 @@
+#Jin Tangli's method
+
+**Drinking alcohol is harmful to health, minors are prohibited from drinking alcohol**
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+raw material
+
+-Golden wine
+
+tool
+
+-Manual juicer
+
+##Calculate
+
+One cup size, approximately 350 milliliters (including ice)
+
+-Golden wine 30-40 milliliters
+
+##Operation
+
+Lemon processing
+
+1. Cut the lemon in half (with the blade direction perpendicular to the line connecting the head and tail of the lemon), and take a slice of lemon from one half for later use
+
+Formal deployment
+
+1. Choose a cup, it is recommended to use a transparent glass cup with a capacity of 350-400 milliliters
+
+##Additional content
+
+###Finished product
+
+![gin-tonic](./gin-tonic.jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Gin and Tonic/gin-tonic.jpg b/translation/en/dishes/drink/Gin and Tonic/gin-tonic.jpg
new file mode 100644
index 0000000000..4cfda93b2c
--- /dev/null
+++ b/translation/en/dishes/drink/Gin and Tonic/gin-tonic.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b34e3f9fc02ecd45d7902bc27daedf7a28c0ed8d48233ffc9c2a3bdb03a14c47
+size 258312
diff --git a/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.jpeg b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.jpeg
new file mode 100644
index 0000000000..b424d23b6f
--- /dev/null
+++ b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:27367109197b4bc1772f449af6d04c2fa455f66be54dd8a057464fb5c624771d
+size 249128
diff --git a/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.md b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.md
new file mode 100644
index 0000000000..b3eeb5cde4
--- /dev/null
+++ b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Laozao.md	
@@ -0,0 +1,35 @@
+#The method of making fermented rice wine (mash)
+
+! [Wine Brewing Finished Product] (./Wine Brewing Mash. JPEG)
+
+Jiu Nian, also known as Laozao, is a traditional Chinese fermented dessert. The finished product is sweet and slightly tipsy, containing a small amount of alcohol, and has the effects of invigorating the spleen, stimulating appetite, and promoting digestion. Although the production requires certain fermentation techniques, the process is simple and interesting, making it a good choice for beginners in fermentation. The estimated production time is 2 days (excluding waiting time, the operation only takes about 1 hour).
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-800g glutinous rice (recommended to use round glutinous rice)
+
+##Calculate
+
+This recipe is for 1 serving and can be consumed by 6-8 people.
+
+##Operation
+
+-Wash 800g of glutinous rice thoroughly and place it in a rice cooker. Add 720g of water and select the steaming mode
+
+-You can continue with secondary fermentation and add an appropriate amount of water to increase the yield of the wine (within 800g of water)
+
+##Advanced version 1: Pre soaked rice version
+
+-Wash 800g of glutinous rice thoroughly and soak it in clean water for 6-8 hours (recommended for 8-10 hours in winter) until the rice grains are full
+
+##Advanced Version 2: Mixed Rice
+
+-Of course, experienced brewers can freely try different rice combinations. Can replace 20% of glutinous rice with millet, oats, yellow rice, blood glutinous rice, etc
+
+##Additional content
+
+-Fermentation temperature is crucial. Low temperatures can cause slow or failed fermentation, while high temperatures can kill the yeast
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Mi Gao.jpeg b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Mi Gao.jpeg
new file mode 100644
index 0000000000..fa1429dfe2
--- /dev/null
+++ b/translation/en/dishes/drink/Jiu Nian Laozao/Jiu Nian Mi Gao.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:2856ed0fdeea707fe6bd0ed1ee3cc74c1632a94f5b196b9a7ca1f0747f8c3c4b
+size 234830
diff --git a/translation/en/dishes/drink/Kiwi Spinach Special Recipe/Kiwi Spinach Special Recipe.md b/translation/en/dishes/drink/Kiwi Spinach Special Recipe/Kiwi Spinach Special Recipe.md
new file mode 100644
index 0000000000..3e87dfd2d7
--- /dev/null
+++ b/translation/en/dishes/drink/Kiwi Spinach Special Recipe/Kiwi Spinach Special Recipe.md	
@@ -0,0 +1,25 @@
+#The special recipe for kiwi spinach
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Raw materials:
+
+##Calculate
+
+-700ml drinking water
+
+##Operation
+
+-Cut the kiwi in half and divide each half into four small pieces
+
+##Additional content
+
+-About the amount of white granulated sugar: the total sugar is 12g, which can be adjusted from 0-12g according to personal conditions
+
+###Finished product
+
+! [Kiwi Spinach Special Recipe] (kiwi example. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Kiwi Spinach Special Recipe/kiwi-example.jpg b/translation/en/dishes/drink/Kiwi Spinach Special Recipe/kiwi-example.jpg
new file mode 100644
index 0000000000..77c1d07534
--- /dev/null
+++ b/translation/en/dishes/drink/Kiwi Spinach Special Recipe/kiwi-example.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5de91d65ad3fd78eeec884161be09d7d1874f868800677afff7f63ab23fc4311
+size 600591
diff --git a/translation/en/dishes/drink/Long Island Iced Tea.md b/translation/en/dishes/drink/Long Island Iced Tea.md
new file mode 100644
index 0000000000..9ef3f96352
--- /dev/null
+++ b/translation/en/dishes/drink/Long Island Iced Tea.md	
@@ -0,0 +1,29 @@
+#The recipe for Long Island Iced Tea
+
+**Drinking alcohol is harmful to health, minors are prohibited from drinking alcohol**
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Golden wine
+
+##Calculate
+
+One cup, approximately 300ml (including ice):
+
+-15ml Golden Wine
+
+##Operation
+
+-Cut the lemon in half and squeeze out 30ml of lemon juice into a cup;
+
+-Slowly pour 20ml maple syrup into the cup and stir while pouring;
+
+##Additional content
+
+Long Island Iced Tea, without tea but with the taste of iced tea, is a cocktail with a high alcohol content (about 15%) but a soft and easy to accept taste.
+
+Reference: [International Bartender Association: Long Island Iced Tea]（ https://iba-world.com/long-island-ice-tea/ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Mango Pomelo Sago.md b/translation/en/dishes/drink/Mango Pomelo Sago.md
new file mode 100644
index 0000000000..acd1f53d0a
--- /dev/null
+++ b/translation/en/dishes/drink/Mango Pomelo Sago.md	
@@ -0,0 +1,27 @@
+#The recipe for Yangzhi Ganlu
+
+The reason why I didn't use Xigu rice is that I don't have it at home, but there are many chia seeds that I use instead. And chia seeds can be soaked without boiling, saving a lot of time!
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Cup
+
+##Calculate
+
+Each one:
+
+-Chia seeds 24g
+
+Decorations:
+
+-Shredded dried mango (optional)
+
+##Operation
+
+-Soak chia seeds in milk for 10 minutes.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Mojito Mojito.md b/translation/en/dishes/drink/Mojito Mojito.md
new file mode 100644
index 0000000000..eb4c10e98c
--- /dev/null
+++ b/translation/en/dishes/drink/Mojito Mojito.md	
@@ -0,0 +1,27 @@
+#Mojito's approach
+
+Mojito is a traditional Cuban golf cocktail.
+
+This cocktail has a relatively low alcohol content (about 10%).
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Broken ice cubes
+
+##Calculate
+
+Each one:
+
+-A piece of lime (cut into two and a half pieces)
+
+##Operation
+
+-Cut the lime in half into small pieces, place them in a highball cup, and then use a pestle to mash them into juice;
+
+##Additional content
+
+-Reference: [Bilibili] Mojito is one of the most famous classic cocktails in the world. ]( https://www.bilibili.com/video/BV1jg4y187kB )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/Passion Fruit Orange Special Recipe.md b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/Passion Fruit Orange Special Recipe.md
new file mode 100644
index 0000000000..bdafc56c85
--- /dev/null
+++ b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/Passion Fruit Orange Special Recipe.md	
@@ -0,0 +1,33 @@
+#The recipe for special seasoning of passion fruit and orange
+
+Jasmine Green Tea Version
+
+![tea](./tea-version.jpg)
+
+Soda sparkling water version
+
+![tea](./soda-version.jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Raw materials:
+
+##Calculate
+
+-Based on the jasmine green tea version preparation, one cup size, approximately 380 milliliters
+
+-Marinated passion fruit portion (due to small quantity, difficult to prepare, here are two portions)
+
+##Operation
+
+-Pickled passion fruit (because the amount is small and difficult to prepare, here are two portions)
+
+Stir well and enjoy
+
+##Additional content
+
+If you lack or don't like jasmine green tea, you can use soda sparkling water instead to avoid the blending process of jasmine green tea
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/soda-version.jpg b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/soda-version.jpg
new file mode 100644
index 0000000000..4478109f83
--- /dev/null
+++ b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/soda-version.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d65a1c4f9b0016298a5d4b661a19eebb2a74b4b49d01dd311a782496a9144cf2
+size 105993
diff --git a/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/tea-version.jpg b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/tea-version.jpg
new file mode 100644
index 0000000000..e7ba2a97fd
--- /dev/null
+++ b/translation/en/dishes/drink/Passion Fruit Orange Special Recipe/tea-version.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c9d04d453fa419fcf87b17fc37e77fb1405677770c46ef4c8004ef30d22833f1
+size 384028
diff --git a/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.md b/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.md
new file mode 100644
index 0000000000..ee00d99d95
--- /dev/null
+++ b/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.md	
@@ -0,0 +1,29 @@
+#Pineapple coffee special recipe
+
+! [Example Vegetable Product] (./Pineapple Coffee Special Recipe. png)
+
+Pineapple coffee special is a very suitable beverage for home production, with a sweet and sour taste.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Coffee liquid (recommended concentrated or cold extracted)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-30ml coffee liquid
+
+##Operation
+
+-Add ice cubes, coffee liquid, pineapple juice, and soda water to the cup in sequence
+
+##Additional content
+
+-It is recommended to use floral and fruity flavors for coffee, medium roasted beans for concentration, and regular water washing or sun drying for cold extraction
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.png b/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.png
new file mode 100644
index 0000000000..3104e394b1
--- /dev/null
+++ b/translation/en/dishes/drink/Pineapple Coffee Special Recipe/Pineapple Coffee Special Recipe.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5ee44b9ed04db873e1575965fc357261be291c6f1853ed3ea93f5ab2aa584740
+size 479657
diff --git a/translation/en/dishes/drink/Rake Orange Tea/Rake Orange Tea.md b/translation/en/dishes/drink/Rake Orange Tea/Rake Orange Tea.md
new file mode 100644
index 0000000000..9f3fe03cec
--- /dev/null
+++ b/translation/en/dishes/drink/Rake Orange Tea/Rake Orange Tea.md	
@@ -0,0 +1,27 @@
+#The method of raking citrus tea
+
+![citrus-tea](citrus-tea.jpg)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Raw materials:
+
+##Calculate
+
+One cup size, about 300 milliliters
+
+-Rake oranges 1-2 pieces (over 200 grams)
+
+##Operation
+
+-Jasmine green tea blending (recommended ratio=>Tea: Water: Ice=1-2:50:30)
+
+Start enjoying
+
+##Additional content
+
+-Rake oranges can be replaced with other citrus fruits that are easy to separate the flesh, such as ugly oranges
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Rake Orange Tea/citrus-tea.jpg b/translation/en/dishes/drink/Rake Orange Tea/citrus-tea.jpg
new file mode 100644
index 0000000000..9bbd9745e1
--- /dev/null
+++ b/translation/en/dishes/drink/Rake Orange Tea/citrus-tea.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:69c20ab5d48b83e7106110c7a632c08fd4559c7cb2cf9f3125140448fa83987b
+size 426359
diff --git a/translation/en/dishes/drink/Seaside sunset/Seaside sunset.jpg b/translation/en/dishes/drink/Seaside sunset/Seaside sunset.jpg
new file mode 100644
index 0000000000..0af0528e8a
--- /dev/null
+++ b/translation/en/dishes/drink/Seaside sunset/Seaside sunset.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:7b86eb8a26fb569ffe0ba565119e8318cf1e63b26d63c0eb682d289301f19147
+size 100230
diff --git a/translation/en/dishes/drink/Seaside sunset/Seaside sunset.md b/translation/en/dishes/drink/Seaside sunset/Seaside sunset.md
new file mode 100644
index 0000000000..9791b87742
--- /dev/null
+++ b/translation/en/dishes/drink/Seaside sunset/Seaside sunset.md	
@@ -0,0 +1,39 @@
+#The method of setting the sun by the seaside
+
+**Drinking alcohol is harmful to health, minors are prohibited from drinking alcohol**
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+raw material
+
+-Pomegranate syrup
+
+tool
+
+-Large glass cup
+
+##Calculate
+
+One cup size (including ice)
+
+-Pomegranate syrup 15ml
+
+##Operation
+
+Lemon processing
+
+1. Wash the lemon and cut it into a slice
+
+Formal deployment
+
+1. Choose a cup, it is recommended to use a transparent glass cup with a capacity of 350-400 milliliters
+
+##Additional content
+
+###Finished product
+
+! [Seaside Sunset] (./Seaside Sunset. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Sour plum soup (semi-finished product processing).md b/translation/en/dishes/drink/Sour plum soup (semi-finished product processing).md
new file mode 100644
index 0000000000..f66ac86358
--- /dev/null
+++ b/translation/en/dishes/drink/Sour plum soup (semi-finished product processing).md	
@@ -0,0 +1,27 @@
+#Method of making sour plum soup (semi-finished product processing)
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Sour Plum Crystal Solid Beverage
+
+##Calculate
+
+-1177 grams of drinking water
+
+All the above dosages can be increased or decreased proportionally.
+
+##Operation
+
+-Take 1177 grams of drinking water.
+
+##Additional content
+
+If you haven't prepared sugar cubes or Beijing Erguotou, you can skip steps 4 or 5 in the operation.
+
+It is more effective to refrigerate before drinking.
+
+**Do not drive while drinking. **
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie-1.jpg b/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie-1.jpg
new file mode 100644
index 0000000000..f83f3af4c6
--- /dev/null
+++ b/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie-1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:301ba66260dde0e0a911c22c09c97686c352f41ccfd96dec8bb9c49da601bcee
+size 307428
diff --git a/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie.md b/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie.md
new file mode 100644
index 0000000000..1f1b8f29f7
--- /dev/null
+++ b/translation/en/dishes/drink/Sugar coconut smoothie/Sugar coconut smoothie.md	
@@ -0,0 +1,29 @@
+#The method of making sugar coconut smoothie
+
+! [alt text] (Sugar coconut smoothie-1.jpg)
+
+Sugar coconut smoothie is an extremely fast and convenient beverage to make, and if the ingredients are chosen properly, the taste is rich. However, there is a lot of noise during production, making it suitable for making at home during the day as afternoon tea.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Bottled coconut juice (preferably with a larger opening)
+
+##Calculate
+
+The optimal amount of smoothie is usually related to the melting rate, and 300 grams of smoothie made at minus 18 degrees Celsius can usually last for 30 minutes at room temperature.
+
+Each one:
+
+-Bottled coconut juice 500ml
+
+##Operation
+
+-Pour 200ml of coconut juice from a 500ml bottle and immediately tighten the bottle cap.
+
+##Additional content
+
+-In the above steps, bottled coconut juice can be frozen in advance, but it should not exceed 7 days, otherwise there is a risk of spoilage.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.jpg b/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.jpg
new file mode 100644
index 0000000000..8cdfaa6035
--- /dev/null
+++ b/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:313daa522a150313b0adb87e0cbc867c3ce1c610391f131e6cc8cc929d584f66
+size 74470
diff --git a/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.md b/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.md
new file mode 100644
index 0000000000..68e2c6a39e
--- /dev/null
+++ b/translation/en/dishes/drink/Thai Hand Label Black Tea/Thai Hand Label Black Tea.md	
@@ -0,0 +1,27 @@
+#The recipe for Thai hand labeled black tea
+
+! [Thai Hand Label Black Tea Finished Product] (./Thai Hand Label Black Tea. jpg)
+
+Thai hand labeled black tea is a milk tea that can be seen everywhere on the streets of Thailand, with a fragrant and pure taste and a dense texture.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Water
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-Water (600cc)
+
+##Operation
+
+-Boil 600cc of water on high fire
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/Winter Melon Tea.md b/translation/en/dishes/drink/Winter Melon Tea.md
new file mode 100644
index 0000000000..ebc84aef07
--- /dev/null
+++ b/translation/en/dishes/drink/Winter Melon Tea.md	
@@ -0,0 +1,27 @@
+#The recipe for winter melon tea
+
+Winter melon tea is a refreshing traditional beverage that typically takes beginners 4-5 hours to complete.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Winter melon
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 4-5 people to drink.
+
+Each one:
+
+-Winter melon 1000g
+
+##Operation
+
+1. * * Prepare winter melon * *: Peel the winter melon, remove the seeds, and cut it into small pieces (each piece should not exceed 4cm).
+
+##Additional content
+
+-Taste adjustment: The amount of rock sugar can be adjusted to achieve personal preference for sweetness.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/cola bucket.md b/translation/en/dishes/drink/cola bucket.md
new file mode 100644
index 0000000000..a493979137
--- /dev/null
+++ b/translation/en/dishes/drink/cola bucket.md	
@@ -0,0 +1,37 @@
+#The method of making a cola bucket
+
+**Drinking alcohol is harmful to health, minors are prohibited from drinking alcohol**
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+raw material
+
+-Bourbon whiskey
+
+tool
+
+-Manual juicer
+
+##Calculate
+
+One cup, approximately 900 milliliters (including ice)
+
+-Whiskey 100ml
+
+##Operation
+
+Lemon processing
+
+1. Cut the lemon in half (with the blade direction perpendicular to the line connecting the head and tail of the lemon), and take a slice of lemon from one half for later use
+
+Formal deployment
+
+1. Choose a cup, it is recommended to use a large glass or tin wine barrel with a capacity of about 1 liter
+
+##Additional content
+
+The taste of whiskey is masked by the ice cubes and cola in the cola barrel, so people who are not good at drinking alcohol are also prone to unknowingly excessive drinking. Please ensure the safety of both individuals and drinkers when downgrading.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 1.jpg b/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 1.jpg
new file mode 100644
index 0000000000..d2983b9434
--- /dev/null
+++ b/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9caf2438128303b0d8f969b390814507bc1873fb090071562323caf96a0a6c37
+size 94427
diff --git a/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 2.jpg b/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 2.jpg
new file mode 100644
index 0000000000..1df5cf5590
--- /dev/null
+++ b/translation/en/dishes/drink/ice jelly/Stone cooling powder (ice powder) finished product 2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:cc5293d83c036652b505b509282b3a53fe2081c191a52be38be6e5df3b76591d
+size 761836
diff --git a/translation/en/dishes/drink/ice jelly/ice jelly.md b/translation/en/dishes/drink/ice jelly/ice jelly.md
new file mode 100644
index 0000000000..c3e9d5de5f
--- /dev/null
+++ b/translation/en/dishes/drink/ice jelly/ice jelly.md	
@@ -0,0 +1,31 @@
+#The method of making ice powder
+
+! [Stone cooling powder (ice powder) finished product 1] (./Stone cooling powder (ice powder) finished product 1. jpg)
+
+Shiliang noodles, also known as ice noodles in some areas, are a famous specialty snack in Shihe District, Xinyang City, Henan Province, belonging to the Yu cuisine series. This dish is similar to jelly, but because it is made from natural plants, it is healthier than jelly. Paired with mint juice, lemon juice, red beans and other seasonings, it is cool and refreshing. This food is deeply loved by the locals and suitable for all ages.
+
+The production method is simple, but it is a bit time-consuming. The estimated production time is 3 hours (including 2.5 hours of static molding time).
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-200g ice powder seeds
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for five people to eat.
+
+Each one:
+
+-200g ice powder seeds
+
+##Operation
+
+-Pour Liangbaikai into a basin;
+
+##Additional content
+
+-When operating, it is necessary to pay attention to observing the color and viscosity changes of Liangbaikai. If the color is too light or the water is not sticky, it indicates that the amount of ice powder seeds is insufficient, or the kneading force and time are not in place.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/lemonade/lemonade.jpg b/translation/en/dishes/drink/lemonade/lemonade.jpg
new file mode 100644
index 0000000000..b3c3a75f50
--- /dev/null
+++ b/translation/en/dishes/drink/lemonade/lemonade.jpg
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:12dd16d866a01e8a94280f0276534716ebcd5055205223e944491bef3db2b0f1
+size 317111
diff --git a/translation/en/dishes/drink/lemonade/lemonade.md b/translation/en/dishes/drink/lemonade/lemonade.md
new file mode 100644
index 0000000000..44ff945c7c
--- /dev/null
+++ b/translation/en/dishes/drink/lemonade/lemonade.md
@@ -0,0 +1,25 @@
+#The recipe for lemon water
+
+! [Lemonade Finished Product] (./Lemonade. jpg)
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Raw materials
+
+##Calculate
+
+One cup size, approximately 500 milliliters
+
+-Lemon 40-45 grams
+
+##Operation
+
+-Weigh 40-45 grams of lemon and place it in a shaker
+
+##Additional content
+
+-Reference: [Lemonade Tutorial]（ https://v.douyin.com/TVNTcXDi46I )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/milk tea.md b/translation/en/dishes/drink/milk tea.md
new file mode 100644
index 0000000000..2b646489a7
--- /dev/null
+++ b/translation/en/dishes/drink/milk tea.md	
@@ -0,0 +1,25 @@
+#The recipe for milk tea
+
+Milk tea is a simple and easy to make beverage. Generally, beginners only need 30 minutes to complete it.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Bag steeped black tea (recommended Lipton Yellow Label Selected Black Tea)
+
+##Calculate
+
+Each one:
+
+-2 bags of bagged black tea (approximately 4g)
+
+##Operation
+
+-Take 2 bags of brewed black tea and place them in a cup. Add 180-200mL of boiling water.
+
+##Additional content
+
+-After adding boiling water, try to keep the inside of the cup warm, such as using a cup with a smaller opening or covering it with a lid. If measuring with a measuring cup when the temperature is low may cause the boiling water to cool before being poured into the black tea, then the volume can be estimated directly without using a measuring cup.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/drink/sour plum drink/imges/sour_plum_soup.jpg b/translation/en/dishes/drink/sour plum drink/imges/sour_plum_soup.jpg
new file mode 100644
index 0000000000..fc4d9d0f68
--- /dev/null
+++ b/translation/en/dishes/drink/sour plum drink/imges/sour_plum_soup.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f4ca85d7c167c5725d7d779f73dfaaaaedc4e22b91611b81889ff1933370e1be
+size 416498
diff --git a/translation/en/dishes/drink/sour plum drink/sour plum drink.md b/translation/en/dishes/drink/sour plum drink/sour plum drink.md
new file mode 100644
index 0000000000..d703981640
--- /dev/null
+++ b/translation/en/dishes/drink/sour plum drink/sour plum drink.md	
@@ -0,0 +1,27 @@
+#The recipe for sour plum soup
+
+! [Sour Plum Soup] (./imges/sor_plum_Soup. jpg)
+
+Video demonstration: [link]（ https://www.bilibili.com/video/BV1164y1F7hv/ )
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Water
+
+##Calculate
+
+-Two liters of water
+
+All the above dosages can be increased or decreased proportionally.
+
+##Operation
+
+-Rinse the materials (excluding dried osmanthus and rock sugar) and soak them in 1.5 liters of water at room temperature for at least two hours (excluding dried osmanthus and rock sugar)
+
+##Additional content
+
+It is more effective to refrigerate before drinking.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrance from a farmhouse.md b/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrance from a farmhouse.md
new file mode 100644
index 0000000000..ab5a99e002
--- /dev/null
+++ b/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrance from a farmhouse.md	
@@ -0,0 +1,29 @@
+#The recipe for a bowl of incense in a farmhouse
+
+! [Farmhouse One Bowl Fragrance] (./Farmhouse One Bowl Fragrance Finished Product. jpg)
+
+Farmhouse One Bowl Fragrance is an authentic Hunan dish, with main ingredients including green peppers, eggs, and pork. The taste is salty and fragrant, and this dish is easy to cook without any special treatment.
+
+A bowl of fragrant food from a farmhouse is a moderately difficult dish. Expected preparation time is 7 minutes, cooking time is 10 minutes, totaling 17 minutes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
++Pork (recommended pork belly)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving here is enough for 1-2 people to eat.
+
++Pork 250g
+
+##Operation
+
++Preparation stage: Slice the pork, preferably separating the fat and lean. At the same time, cut the green pepper and chili into sections, crush the garlic slices with the back of a knife, and shred the ginger. Crack the eggs into a small bowl and beat them with chopsticks.
+
+##Additional content
+
++If too much oil is added when frying eggs for the first time, you can choose not to add oil when frying pork depending on the situation.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrant agricultural products.jpg b/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrant agricultural products.jpg
new file mode 100644
index 0000000000..a2b4d0007a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/A bowl of fragrance from a farmhouse/A bowl of fragrant agricultural products.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d7c20610243b1eb253fc25bafd7f71749ea5aa3c3a809641e08f3bb0537ae847
+size 28597
diff --git a/translation/en/dishes/meat_dish/Bamboo and lamb belly stew/Bamboo and lamb belly stew.md b/translation/en/dishes/meat_dish/Bamboo and lamb belly stew/Bamboo and lamb belly stew.md
new file mode 100644
index 0000000000..7b97a7391a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Bamboo and lamb belly stew/Bamboo and lamb belly stew.md	
@@ -0,0 +1,25 @@
+#Method of making bamboo and lamb belly stew
+
+Bamboo and lamb belly stew is a delicious dish suitable for all ages, perfect for warming the stomach in winter. This dish is fat but not greasy, and can be paired with rice as a masterpiece. Generally, beginners need 2 and a half hours to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Sheep belly
+
+##Calculate
+
+Each one:
+
+-500g lamb belly
+
+##Operation
+
+-Preparation: Soak the shiitake mushrooms in advance for 2-3 hours until they become soft. Soak Rolls of dried bean milk creams for 30 minutes in advance until it becomes soft
+
+##Additional content
+
+-This dish belongs to Cantonese cuisine, and the authentic recipe often includes the addition of horse hooves. Considering that everyone has their own preferences for carrots and vegetables, they can also be replaced with other ingredients such as potatoes and radishes according to personal taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.jpg b/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.jpg
new file mode 100644
index 0000000000..42fb769596
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:74ca83027454c83aa390d13401ff4c366b551bb063a84cc1104570c1a32f8fce
+size 89269
diff --git a/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.md b/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.md
new file mode 100644
index 0000000000..219cd5a49c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Beef with black pepper/Beef with black pepper.md	
@@ -0,0 +1,33 @@
+#The recipe for black pepper beef tenderloin
+
+! [Black Pepper Beef Willow Finished Product] (./Black Pepper Beef Willow. jpg)
+
+Black pepper beef tenderloin is a simple and easy to make dish. Vegetables and meat are balanced, rich in protein, and have a taste suitable for most people. Generally, beginners only need to complete it within 1 hour.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Beef (can be made with beef tenderloin or steak)
+
+Note: Powder and marinade can be used interchangeably. Please refer to the instructions on the packaging of the food you purchased for specific usage.
+
+Suggest using a non stick pan.
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 2-3 people to eat
+
+Total amount:
+
+-Beef quantity=portion size * 100g (subject to adjustment based on the diners' stomach capacity and pot capacity)
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+-Cut the beef into strips, preferably with a length of less than 8 centimeters, a thickness of about 5-10 millimeters, and a width of about 1 centimeter (not strictly required)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Boiled Beef/Boiled Beef.md b/translation/en/dishes/meat_dish/Boiled Beef/Boiled Beef.md
new file mode 100644
index 0000000000..7e99a1e405
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Boiled Beef/Boiled Beef.md	
@@ -0,0 +1,71 @@
+#The method of boiling beef in water
+
+![shuizhuniurou](./sznr1.jpg)
+
+numbing, spicy, fresh, and fragrant
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Beef
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+This is a quantity:
+
+-Beef 300g
+
+##Operation
+
+-Wash and slice the beef thoroughly.
+
+![shuizhuniurou](./sznr2.jpg)
+
+-Add 15g ginger shreds, 1 egg, 15g starch, 8g oyster sauce, 10ml cooking wine, stir well, and marinate for 15 minutes.
+
+![shuizhuniurou](./sznr3.jpg)
+
+-Wash and cut the coriander thoroughly.
+
+![shuizhuniurou](./sznr4.jpg)
+
+-Pour oil into the pot, add Douban sauce, 5g ginger shreds, and garlic slices.
+
+![shuizhuniurou](./sznr5.jpg)
+
+-Pour in boiling water and cook it into red soup.
+
+![shuizhuniurou](./sznr6.jpg)
+
+-Wash the bean sprouts clean and remove the tail hairs, then blanch them in boiling water until cooked.
+
+![shuizhuniurou](./sznr7.jpg)
+
+-Spread the bean sprouts on the bottom of the bowl.
+
+![shuizhuniurou](./sznr8.jpg)
+
+-Put the beef slices one by one into the red soup, cook them until cooked, and then remove them.
+
+![shuizhuniurou](./sznr9.jpg)
+
+-Spread the beef on the bean sprouts and sprinkle with cilantro stems.
+
+![shuizhuniurou](./sznr10.jpg)
+
+-Sprinkle cilantro leaves, chili powder, and chili rings.
+
+![shuizhuniurou](./sznr11.jpg)
+
+-Heat hot oil in another pot, pour the hot oil over the vegetables, and that's it.
+
+![shuizhuniurou](./sznr12.jpg)
+
+##Additional content
+
+-Reference: [Detailed steps for boiling beef]（ https://www.zhms.cn/recipe/blrqm.html?source=2 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Boiled Beef/sznr1.jpg b/translation/en/dishes/meat_dish/Boiled Beef/sznr1.jpg
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
+oid sha256:3aa9bb1546d44236d71c7c3abd9458e5c797dc21266a846d02b4363a2ea01b65
+size 89704
diff --git a/translation/en/dishes/meat_dish/Boiled Sliced Pork in Spicy Sauce.md b/translation/en/dishes/meat_dish/Boiled Sliced Pork in Spicy Sauce.md
new file mode 100644
index 0000000000..7340de44b1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Boiled Sliced Pork in Spicy Sauce.md	
@@ -0,0 +1,27 @@
+#The method of boiling sliced meat in water
+
+Boiled pork slices are spicy and delicious, suitable for dry rice, but the recipe is a bit complicated. The difficulty mainly lies in the smoothness and tenderness of the meat, and beginners generally need 1-2 hours to complete it. A cook, everything is worth it~
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Pork tenderloin
+
+##Calculate
+
+-The dosage of pork tenderloin is 300g
+
+##Operation
+
+-Cut the pork tenderloin into small pieces and slice them into 2mm thin slices (you can improve according to your taste). Place them in a bowl and wash twice with water to remove blood and impurities. Remove and squeeze out excess water for later use.
+
+##Additional content
+
+-Choose the vegetables at the bottom according to your own taste (mushrooms, cabbage, lettuce, etc.).
+
+###Reference materials
+
+-[Food writer Wang Gang R]（ https://www.bilibili.com/video/BV1ys411u7Z4 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.jpg b/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.jpg
new file mode 100644
index 0000000000..f9756cb60a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4aadf9ec374925ec34ecb5eb8d9504cd4158a4d2441a6aaffefa6069588f72bc
+size 942353
diff --git a/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.md b/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.md
new file mode 100644
index 0000000000..82ffa519a8
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Chicken with Shiitake Mushrooms/Braised Chicken with Shiitake Mushrooms.md	
@@ -0,0 +1,25 @@
+#The recipe for making shiitake mushroom coated chicken
+
+! [Mushroom Slippery Chicken] (./Mushroom Slippery Chicken. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Big chicken legs
+
+##Calculate
+
+Each one:
+
+-2 chicken legs
+
+##Operation
+
+-Soak dried shiitake mushrooms in warm water
+
+##Additional content
+
+-The process of boneless chicken legs is quite complex, and my experience can serve as a reference
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised Chicken.md b/translation/en/dishes/meat_dish/Braised Chicken.md
new file mode 100644
index 0000000000..e1765277bf
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Chicken.md	
@@ -0,0 +1,27 @@
+#The recipe for braised chicken in yellow
+
+Yellow braised chicken is a very delicious dish, with plain and easy to cook ingredients that are easy to learn.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chicken legs
+
+##Calculate
+
+-Chicken legs=two
+
+##Operation
+
+###Preparation stage
+
+-Wash the chicken legs and chop them into pieces of * * 4cm * * size
+
+###Stir fry stage
+
+-Stir fry sugar color: Pour bottom oil into the pot, and when the oil is cold, add white sugar (* * difficult, beginners can skip to stir fry chicken and use dark soy sauce instead of * *)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.jpg b/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.jpg
new file mode 100644
index 0000000000..5340a4d79f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:930dc1711d81fe6fde7eafe85e6ec65f8a5bb47e1aafa6595bbc78f0e77e4b5c
+size 261696
diff --git a/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.md b/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.md
new file mode 100644
index 0000000000..13d4fbe24d
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Pork Trotter with Soya Sauce/Braised Pork Trotter with Soya Sauce.md	
@@ -0,0 +1,27 @@
+#The method of braised pork trotters
+
+! [braised pork trotters] (./braised pork trotters. jpg)
+
+Braised pork trotters are rich in nutrients, have a fragrant taste, a rich broth, and serve well with rice.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pig trotters
+
+##Calculate
+
+One serving is enough for 3-4 people to eat.
+
+-Pig trotters: 2-3 pieces
+
+##Operation
+
+###Start making
+
+*Put the pig trotters chopped by the enthusiastic vendor into a cold water pot, add 20 ml cooking wine and scallions and ginger, and cook for 15 minutes to remove the blood
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised Pork with pickled Chinese cabbage.md b/translation/en/dishes/meat_dish/Braised Pork with pickled Chinese cabbage.md
new file mode 100644
index 0000000000..86c1fdda43
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised Pork with pickled Chinese cabbage.md	
@@ -0,0 +1,25 @@
+#How to braise pickled Chinese cabbage with pork
+
+Pickled Chinese cabbage stewed with pork is a famous dish in the north, simple and easy to make. Rich in protein. Generally, beginners need 3 hours to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+*Pork belly or pork ribs
+
+##Calculate
+
+According to the amount of food consumed by 3-5 people:
+
+*Pork ribs or pork belly (total) 1500g
+
+##Operation
+
+-Cut scallions into sections; Cut 50g of ginger into sections and 50g into small pieces; Cut garlic into small pieces and set aside for later use.
+
+##Additional content
+
+-When collecting soup over high heat, be careful not to burn the pot. You can flip it appropriately to check the water level.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised beef/Braised beef.jpg b/translation/en/dishes/meat_dish/Braised beef/Braised beef.jpg
new file mode 100644
index 0000000000..eb09fe3f42
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised beef/Braised beef.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:569dce1406a1f2d994e7d9aea4917bba4a2e988f75cde14c236f7d8ebfaa26e9
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diff --git a/translation/en/dishes/meat_dish/Braised beef/Braised beef.md b/translation/en/dishes/meat_dish/Braised beef/Braised beef.md
new file mode 100644
index 0000000000..a3a9c378ea
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised beef/Braised beef.md	
@@ -0,0 +1,31 @@
+#The recipe for sauce beef
+
+! [Sauce Beef] (./Sauce Beef. jpg)
+
+Home style sauce beef is rich in nutrients and has a delicious taste, making it great as a staple or as a side dish. Generally, beginners only need 10 hours to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Beef tendon meat
+
+##Calculate
+
+Each one:
+
+-2000 grams of beef tendon meat
+
+##Operation
+
+-Wash the beef tendon meat thoroughly and soak it in clean water for 1 hour to remove any blood
+
+##Additional content
+
+-When operating, it is necessary to observe the boiling water level line. If less than 2/3 of the ingredients are found, the water should be heated until the ingredients are submerged (confirmed about every 30 minutes).
+
+###Reference materials
+
+-[Recipes in the Kitchen App]（ http://www.xiachufang.com/recipe/106670199/ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.jpg b/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.jpg
new file mode 100644
index 0000000000..494a2d07f1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5d5b6a4e37d5ba54623c406c470e42086bb211b1d049f3cf4074a96162c331c1
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diff --git a/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.md b/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.md
new file mode 100644
index 0000000000..26c6caec95
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised lamb chops and noodles/Braised lamb chops and noodles.md	
@@ -0,0 +1,33 @@
+#The method of making lamb chop braised noodles
+
+! [Lamb Chop Stewed Noodles] (./Lamb Chop Stewed Noodles. jpg)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork cutlet with skin
+
+##Calculate
+
+1 person * 2 meals=2 people
+
+-500g lamb chops with skin
+
+##Operation
+
+-Blanch the lamb in cold water, skim off the blood foam when the water boils, and remove the lamb.
+
+*Note 1: Supermarket noodles can be used as a substitute, but try to choose wide noodles.
+
+##Additional content
+
+(Materials for the Noodle Guide)
+
+-Medium gluten flour 300g
+
+(Operation of the Noodle Guide)
+
+-Mix the ingredients evenly first, add water and stir while stirring, then mix the dough until smooth
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/1.jpeg b/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/1.jpeg
new file mode 100644
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new file mode 100644
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diff --git a/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/4.jpeg b/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/4.jpeg
new file mode 100644
index 0000000000..ee73079ba6
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@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e3ad59f93389da164a0fdbb8f78925643ac2660e82f72bed81a09eacabf410dc
+size 150169
diff --git a/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/Braised pork belly with preserved mustard greens.md b/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/Braised pork belly with preserved mustard greens.md
new file mode 100644
index 0000000000..b5c820dd4e
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Braised pork belly with preserved mustard greens/Braised pork belly with preserved mustard greens.md	
@@ -0,0 +1,27 @@
+#The method of making pork belly with pickled vegetables
+
+Meicai braised pork has a unique and elegant appearance, with a bright red color and a thick and delicious soup. The braised pork is fatty but not greasy, and it tastes soft, tender, and fragrant.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork belly
+
+##Calculate
+
+Each one:
+
+*Pork belly 200g
+
+##Operation
+
+*Soak the pickled vegetables in clean water for 1 hour
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*During the production process, it was discovered that the crispy pork belly is truly fragrant, Orz~
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Bring an elbow.md b/translation/en/dishes/meat_dish/Bring an elbow.md
new file mode 100644
index 0000000000..c749625a46
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Bring an elbow.md	
@@ -0,0 +1,31 @@
+#The method of wearing an elbow
+
+The elbow meat is crispy and not greasy, the elbow skin is sticky, fragrant and delicious, accompanied by scallions and sweet bean sauce, it has a unique flavor. Because the feet resemble handles, it is named after it and is a famous dish in Dali County, Shaanxi Province. Rich in nutritional value, but difficult to produce.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+###Raw materials
+
+-Front elbow of pig with feet and claws
+
+###Tools
+
+-Small axe (used to break bones)
+
+##Calculate
+
+Each serving: for three people
+
+-Front elbow of a pig with feet and claws: one (approximately 2 pounds and 5 liang=1250 grams)
+
+##Operation
+
+-Wipe the elbow clean, with the elbow head facing outwards, the elbow handle (claws) facing inwards, and the elbow skin facing downwards on the cutting board.
+
+##Additional content
+
+-The maturity of the elbow should be judged based on the actual situation, and if conditions permit, elders in the family can be consulted.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.md b/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.md
new file mode 100644
index 0000000000..e9297d5f21
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.md	
@@ -0,0 +1,27 @@
+#The recipe for Cantonese style radish and beef brisket
+
+! [Cantonese style Radish Beef brisket] (./Cantonese style Radish Beef brisket. webp)
+
+Cantonese style radish and beef brisket are rich in nutrients, delicious in taste, rich in soup, and have improved children's appetite and grades.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Beef brisket
+
+##Calculate
+
+One serving is enough for 3-4 people to eat.
+
+-Beef brisket 500g
+
+##Operation
+
+###Start making
+
+*Roll the radish to pieces and set aside for later use
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.webp b/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.webp
new file mode 100644
index 0000000000..54602fae95
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cantonese style radish and beef brisket/Cantonese style radish and beef brisket.webp	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5f81095211422c6fff1088cca236cc1330671ba4a2d5b91a2170bfb6801e3729
+size 35284
diff --git a/translation/en/dishes/meat_dish/Cheese bacon macaroni/Cheese bacon macaroni.md b/translation/en/dishes/meat_dish/Cheese bacon macaroni/Cheese bacon macaroni.md
new file mode 100644
index 0000000000..113a49676b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cheese bacon macaroni/Cheese bacon macaroni.md	
@@ -0,0 +1,27 @@
+#The recipe for cheese, bacon, and macaroni
+
+! [Baked finished product] (./oven. jpg)
+
+This is a delicious cheese bacon macaroni (Mac and Cheese) suitable for four people to enjoy. It combines rich cheese and crispy bacon, simple and easy to make, making it a popular American home cooked dish.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Macaroni
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+-Macanese 100-125g
+
+##Operation
+
+-Cheese needs to be ground into small pieces
+
+##Additional content
+
+This dish is extremely unhealthy, with approximately 1300 calories and 80g of fat. It is not recommended to eat it regularly.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cheese bacon macaroni/onepot.png b/translation/en/dishes/meat_dish/Cheese bacon macaroni/onepot.png
new file mode 100644
index 0000000000..0a42faca9c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cheese bacon macaroni/onepot.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:afa27596d08feffb45f2c93c92c37f5e116b8fcddb0416d5e106868611dae2f2
+size 189250
diff --git a/translation/en/dishes/meat_dish/Cheese bacon macaroni/oven.jpg b/translation/en/dishes/meat_dish/Cheese bacon macaroni/oven.jpg
new file mode 100644
index 0000000000..da53fe54cf
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cheese bacon macaroni/oven.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e17a7accfc97ccd3a5b58fa2d8d38583d0d4835e40b03b141714cf1f6f1e6232
+size 42358
diff --git a/translation/en/dishes/meat_dish/Cola chicken wings.md b/translation/en/dishes/meat_dish/Cola chicken wings.md
new file mode 100644
index 0000000000..898f3430d3
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cola chicken wings.md	
@@ -0,0 +1,23 @@
+#The recipe for cola chicken wings
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*In chicken wings
+
+##Calculate
+
+According to the serving size of one plate:
+
+*10-12 chicken wings
+
+##Operation
+
+*Put chicken wings into the pot and pour in cold water to submerge them. Add 1 slice of ginger and 10-20 milliliters of cooking wine. Boil over high heat (about 2 minutes), skim off the foam, and drain off the water
+
+##Additional content
+
+*Adding ginger to stir fry can prevent chicken wings from sticking to the pot.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cold eating rabbits.md b/translation/en/dishes/meat_dish/Cold eating rabbits.md
new file mode 100644
index 0000000000..7e7ee2316f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cold eating rabbits.md	
@@ -0,0 +1,25 @@
+#The method of cold eating rabbits
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Rabbit meat
+
+##Calculate
+
+-Salt content=pounds of rabbit meat * 2 grams
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+1. Peel and chop garlic and ginger for later use, wash star anise, cinnamon, fragrant leaves, hawthorn, white cardamom, and fennel for later use.
+
+##Additional content
+
+In the sixth step of the operation, it should be noted that the oil level should submerge the rabbit meat. If it is not submerged, it needs to be replenished in a timely manner.
+
+In the 7th step of the operation, it should be noted that chili peppers are extremely easy to fry and the batter will turn black. This process is very fast, so it is necessary to reduce the heat and wait until there is not much water vapor evaporating before adding rabbit meat.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds _ Tear off.jpg b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds _ Tear off.jpg
new file mode 100644
index 0000000000..7e1d5c6237
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds _ Tear off.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3d817f4cd1469d850392f89f9844535930fb7a07da03d3b69a38780cfa587c5a
+size 215039
diff --git a/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds blanched in water.jpg b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds blanched in water.jpg
new file mode 100644
index 0000000000..407d4473dc
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold chicken shreds blanched in water.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d0ecb73e8dd374afe1182ceb60ba563499d18bfd9167a7d585d3fd44057c5675
+size 191551
diff --git a/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.jpg b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.jpg
new file mode 100644
index 0000000000..6fdce19e6a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c7e8cd17b4aca9ec6fd475d5ba614c6f44713ea3e50423bd119e920debf17bff
+size 222198
diff --git a/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.md b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.md
new file mode 100644
index 0000000000..63187cef90
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cold mixed shredded chicken/Cold mixed shredded chicken.md	
@@ -0,0 +1,33 @@
+#The method of making cold chicken shreds
+
+! [Cold Chicken Shredded Product] (./Cold Chicken Shredded. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chicken breast meat (can be frozen at room temperature)
+
+##Calculate
+
+Each one:
+
+-200g chicken breast meat
+
+##Operation
+
+-Ginger slices, for later use
+
+! [Cold Stir Fried Chicken Shredded Blanch] (./Cold Stir Fried Chicken Shredded Blanch. jpg)
+
+-Brew chicken breast meat with cold boiled water to bring it to room temperature
+
+! [Cold Chicken Shreds_Fine Thread] (./Cold Chicken Shreds_Tear. jpg)
+
+-Prepare a bowl
+
+##Additional content
+
+-This dish was made using existing ingredients during the quarantine period. If possible, cilantro, scallions, and other seasonings can be added. For those who like spicy food, chili oil can be added
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Crispy fried pork.md b/translation/en/dishes/meat_dish/Crispy fried pork.md
new file mode 100644
index 0000000000..0f06f5d79d
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Crispy fried pork.md	
@@ -0,0 +1,55 @@
+#The recipe for making crispy pork
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Peeled pork (choose lean or fat according to preference)
+
+##Calculate
+
+###Main materials
+
+-500g pork
+
+###Auxiliary materials
+
+-2 eggs
+
+###Scallion ginger water
+
+-20 grams of ginger
+
+###Marinating seasoning
+
+-4 grams of salt
+
+##Operation
+
+###Making scallion ginger water
+
+-Cut the ginger into shreds, don't cut the scallions.
+
+###Pork processing
+
+-Peel and wash the pork
+
+###Pork coated with flour
+
+-Pour flour and sweet potato flour into the marinated meat, and add egg white.
+
+###Initial explosion shaping
+
+-Pour vegetable oil into the pot, control the amount of oil according to the size of the pot, and ensure that the oil level is at least 3 centimeters high.
+
+Tip: If you're not sure about the timing, you can fry a little more, otherwise the meat will have a bit of raw flavor. Without experience, one can put them into the pot one by one to prevent adhesion.
+
+###Explode the finished product again
+
+-Raise the oil temperature to 180 ° C and add the freshly fried meat strips. Fry until golden brown and then remove.
+
+##Additional content
+
+-When wrapping flour, be sure to knead the sweet potato flour into a powder without any dry particles inside, otherwise it will explode!!!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Cumin Beef.md b/translation/en/dishes/meat_dish/Cumin Beef.md
new file mode 100644
index 0000000000..e8ecda5247
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Cumin Beef.md	
@@ -0,0 +1,21 @@
+#The recipe for cumin beef
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Beef fillet or beef shoulder meat
+
+##Calculate
+
+*The amount of beef used is 250 g per person
+
+Using the above conditions, calculate the proportion of raw materials planned to be used and adjust according to taste.
+
+##Operation
+
+*Firstly, chop the millet pepper into small pieces and put them together with cumin granules in a pestle to crush them into granules, which will enhance the flavor. If time is tight, skip the crushing step
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.jpg b/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.jpg
new file mode 100644
index 0000000000..36128d654b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:831781cf825117cb5c93e1641e39bd9ad7e8e186a2d11f35f419a406f3b1422e
+size 306536
diff --git a/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.md b/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.md
new file mode 100644
index 0000000000..4441af3178
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Curry Beef/Curry Beef.md	
@@ -0,0 +1,33 @@
+#The recipe for curry beef
+
+! [Curry Beef Products] (./Curry Beef. jpg)
+
+Curry beef is delicious and nutritious, and it pairs well with rice. After eating too many stir fried dishes, eating curry beef is quite delicious.
+
+Suitable for eating at home or making bento to take to the office (microwave heating won't have too much flavor~).
+
+And the required materials are minimal, easy to purchase, and beginners usually can cook in 40 minutes.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Fragrant leaves
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-1 Fragrant Leaf
+
+##Operation
+
+-Cut onions into strips, carrots and potatoes into chunks, set aside
+
+##Additional content
+
+-Curry cubes don't need to be crushed, just put them in whole pieces.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Drunken pork ribs/1.jpeg b/translation/en/dishes/meat_dish/Drunken pork ribs/1.jpeg
new file mode 100644
index 0000000000..07a0d245b7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Drunken pork ribs/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:afe62da18a7c0600544b8f060dbe9b81afa15e879033f197b3203398124f037c
+size 203763
diff --git a/translation/en/dishes/meat_dish/Drunken pork ribs/Drunken pork ribs.md b/translation/en/dishes/meat_dish/Drunken pork ribs/Drunken pork ribs.md
new file mode 100644
index 0000000000..290902a3b7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Drunken pork ribs/Drunken pork ribs.md	
@@ -0,0 +1,27 @@
+#The recipe for drunken pork ribs
+
+Drunken pork ribs are a traditional specialty dish in Fuzhou, Fujian Province
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork ribs
+
+##Calculate
+
+Each one:
+
+*Pork ribs 200g
+
+##Operation
+
+*Add 5g sweet potato flour and water to the pork ribs, stir, wash 2-3 times, and then put them in a large bowl for later use
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Fish sauce, also known as fish sauce, is a common seasoning in Guangdong, Fujian and other regions. The effect is similar to light soy sauce
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Dry fried chicken/Dried fried chicken products.jpg b/translation/en/dishes/meat_dish/Dry fried chicken/Dried fried chicken products.jpg
new file mode 100644
index 0000000000..274604f7d9
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Dry fried chicken/Dried fried chicken products.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:70bf5cffba89198124688d0065273ebe6e24023cb047662145c98d0bc53ff144
+size 803109
diff --git a/translation/en/dishes/meat_dish/Dry fried chicken/Dry fried chicken.md b/translation/en/dishes/meat_dish/Dry fried chicken/Dry fried chicken.md
new file mode 100644
index 0000000000..d13f44b4a5
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Dry fried chicken/Dry fried chicken.md	
@@ -0,0 +1,27 @@
+#The method of stir frying chicken
+
+! [Dried Fried Chicken Products] (./Dried Fried Chicken Products. jpg)
+
+Dry fried chicken is a sweet and spicy Sichuan dish developed by Chef Zhao Chunyue of Peking University cafeteria, and is widely loved by teachers and students. Chef Zhao has made the recipe public, making it easy for everyone to make it themselves. It is a must-have for cooking at home during the epidemic!
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Chicken legs
+
+##Calculate
+
+1-2 people:
+
+-Chicken Leg 400g
+
+##Operation
+
+-Remove the bones from the chicken leg (if using chicken leg steak, this step can be ignored), smash the meat of the chicken leg with the back of the knife, and cut it into 2cm pieces.
+
+##Additional content
+
+-If you are unwilling to use wide oil deep frying, you can use less oil to fry chicken and potato chunks. It will increase the time and partially affect the taste, but it will not affect the overall taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/Fish-Flavored Eggplant.md b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/Fish-Flavored Eggplant.md
new file mode 100644
index 0000000000..55b89580cf
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/Fish-Flavored Eggplant.md	
@@ -0,0 +1,49 @@
+#Recipe for Fish flavored Eggplant
+
+![yuxiangqiezi](./yxqz1.jpg)
+
+This dish is really delicious, be a king of dry rice.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+-2 eggplants
+
+##Operation
+
+-Cut the eggplant into strips.
+
+![bz1](./yxqz2.jpg)
+
+-Cut the meat into minced meat, chop scallions, ginger, garlic, and diced millet and pepper.
+
+![bz2](./yxqz3.jpg)
+
+-Fish flavored sauce: Mix salt, monosodium glutamate, sugar, light soy sauce, dark soy sauce, vinegar, and water starch evenly in a bowl.
+
+![bz4](./yxqz4.jpg)
+
+-Leave 15-30ml of oil in the pot, add minced meat and stir fry until the color turns white, then remove.
+
+![bz5](./yxqz5.jpg)
+
+-Pour 15-30ml of oil into the pot, add bean paste, scallions, ginger, and garlic, stir fry until fragrant, then pour in minced meat and stir fry evenly.
+
+![bz6](./yxqz6.jpg)
+
+-Add 80-150ml of water (estimated to be 80% of the height of the eggplant), pour in the eggplant and the sauce, stir fry until fragrant and the sauce is collected. Finally, add the scallions and stir fry evenly, then you can start cooking.
+
+![bz7](./yxqz7.jpg)
+
+##Additional content
+
+-Eggplants can be peeled according to personal preference, and a little more meat foam can also be added.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz1.jpg b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz1.jpg
new file mode 100644
index 0000000000..d6faf86d33
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fe0a89d568510ab2740c7b48416610c05238c0f19c35e3ff30483e7751b124b3
+size 252183
diff --git a/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz2.jpg b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz2.jpg
new file mode 100644
index 0000000000..ffcc5567cc
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9700691bd0ed3e3cf03cacbe5ae25ed0e0b163401b9261f0f3c78dd944aa901b
+size 97239
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz7.jpg b/translation/en/dishes/meat_dish/Fish-Flavored Eggplant/yxqz7.jpg
new file mode 100644
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@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Fish-flavored shredded pork.md b/translation/en/dishes/meat_dish/Fish-flavored shredded pork.md
new file mode 100644
index 0000000000..edd7527bb2
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Fish-flavored shredded pork.md	
@@ -0,0 +1,29 @@
+#The method of making fish flavored shredded meat
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork tenderloin 200g
+
+##Calculate
+
+Note that this dish is only available in a version sufficient for 1-2 people to consume.
+
+##Operation
+
+###Making marinade and fragrant bowl sauce
+
+*Making marinade: Mix the following ingredients:
+
+###Processing raw materials
+
+*Marinate the pork tenderloin with marinade for 15-30 minutes. Pay attention to grabbing the meat evenly.
+
+###Stir fry various ingredients until cooked
+
+*Heat up the pot and add 15ml of oil.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Fragrant dried shredded meat.md b/translation/en/dishes/meat_dish/Fragrant dried shredded meat.md
new file mode 100644
index 0000000000..999e179ef6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Fragrant dried shredded meat.md	
@@ -0,0 +1,35 @@
+#The method of making fragrant dried shredded meat
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Pork tenderloin (you can buy pre cut and weighed shredded meat from the supermarket)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*Xianggan=portion size * 75g
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Preparation work
+
+*Cut the shredded meat (without shredded meat, cut it yourself) and mix 3ml of soy sauce and cornstarch evenly for later use.
+
+###Start the pot
+
+*Clean the pot with 15ml of oil. Do not wait for the oil to heat up before pouring in shredded meat and slowly spreading it. Once the shredded meat is cooked, immediately remove it and leave the oil in the pot.
+
+Note that different pots or stoves can affect the stir frying time. It is recommended to try it if you are unsure if it is cooked.
+
+##Additional content
+
+**Choose green pepper for chili, and screw pepper is the best solution. If you like spiciness, you can add chopped millet pepper and add it together with green pepper! **
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Ginger and Scallion Fishing Chicken/Ginger and Scallion Fishing Chicken.md b/translation/en/dishes/meat_dish/Ginger and Scallion Fishing Chicken/Ginger and Scallion Fishing Chicken.md
new file mode 100644
index 0000000000..ff728c1eda
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Ginger and Scallion Fishing Chicken/Ginger and Scallion Fishing Chicken.md	
@@ -0,0 +1,27 @@
+#The method of using ginger and scallions to scoop chicken
+
+Tender and smooth sauce, white rice killer, simple and easy to make,
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chicken leg meat
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-4 chicken legs, approximately 400g
+
+##Operation
+
+-Clean four chicken legs thoroughly and place them in a bowl
+
+##Additional content
+
+-Reference: [White Rice Killer is Coming # Ginger and Scallion Fishing Chicken - Bilibili]（ https://b23.tv/2trBdqJ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Grilled lamb chops/Grilled lamb chops.md b/translation/en/dishes/meat_dish/Grilled lamb chops/Grilled lamb chops.md
new file mode 100644
index 0000000000..637f954807
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Grilled lamb chops/Grilled lamb chops.md	
@@ -0,0 +1,21 @@
+#Grilled lamb chops
+
+>Grilled lamb chops are a dish that combines stewing and frying techniques, with a crispy exterior and tender interior, and a fragrant aroma. It can be served as a hard dish for family gatherings or as a highlight at banquet banquets. After stewing, the lamb chops are crispy and tender, and then fried to stimulate the spices, resulting in a rich and non greasy taste.
+
+-Difficulty: ⭐⭐⭐⭐
+
+##Required ingredients
+
+-750g lamb chops (recommended to include some fatty meat for a richer aroma)
+
+##Required tools
+
+-Pressure cooker (30 minutes) or regular cooker (about 80 minutes)
+
+##Production steps
+
+1. * * Prepare lamb chops**
+
+##Tips
+
+-Lamb chops are more fragrant with alternating fat and thin layers. Sichuan peppercorns and white atractylodes are essential seasonings.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.jpg b/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.jpg
new file mode 100644
index 0000000000..eae6a0932a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b8e19f3f206fd2f1f8d99b032d9cfd951171012ffb78a787f49d3c1b2443d06b
+size 192203
diff --git a/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.md b/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.md
new file mode 100644
index 0000000000..62d12aba8e
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Guizhou Spicy Chicken/Guizhou Spicy Chicken.md	
@@ -0,0 +1,31 @@
+#The recipe for Guizhou spicy chicken
+
+! [Guizhou Spicy Chicken] (./Guizhou Spicy Chicken. jpg)
+
+Guizhou people's obsession with eating chicken
+
+*On holidays, eat chicken
+
+Guizhou spicy chicken comes with a variety of side dishes, spicy and delicious, tender and tender
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Rural corn chicken
+
+##Calculate
+
+Each one:
+
+-The weight of a chicken for three to four people is four pounds, and more people can accumulate in sequence
+
+##Operation
+
+-Add oil to the pot at half the height of the pot, fry the sliced potatoes until they turn golden brown on the surface, then remove them for later use. When the oil temperature reaches the level of baking hands, fry the sliced chicken pieces in the pot and add sliced ginger and Sichuan peppercorns
+
+##Additional content
+
+-When operating, it is necessary to pay attention to stir frying, as the rice cake and chili peppers will be burnt off
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.jpg b/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.jpg
new file mode 100644
index 0000000000..e26237dca6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d6cd2bc0e00cbce19a31c978a32c2e8326a23f47837fc4f10a370ea49e5b3ba0
+size 327261
diff --git a/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.md b/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.md
new file mode 100644
index 0000000000..17c8c065ba
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Guizhou style sausage and baby bok choy/Guizhou style sausage and baby bok choy.md	
@@ -0,0 +1,27 @@
+#The recipe for Guizhou style sausage and baby bok choy
+
+! [Guizhou style Sausage Doll Vegetable] (./Guizhou style Sausage Doll Vegetable. jpg)
+
+Guizhou style sausage baby bok choy does not require mastery of heat or seasoning, making it very suitable for lazy and cancerous dishes. The production time is 15 minutes, and the taste is similar to Sichuan cuisine and Hunan cuisine, but it is a rare non spicy dish in Southwest cuisine. It is salty, fresh, delicious, and suitable for both the north and south.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Guizhou style sausage
+
+##Calculate
+
+According to the weight per person:
+
+-Guizhou style sausage 200g
+
+##Operation
+
+-Put 750ml of water into the pot, open fire and heat until boiling
+
+##Additional content
+
+-According to the size of the pot, it is recommended to keep the water level below the ingredients, preferably more than less
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Hui style Braised pork belly/1.jpeg b/translation/en/dishes/meat_dish/Hui style Braised pork belly/1.jpeg
new file mode 100644
index 0000000000..65bc9c52bb
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Hui style Braised pork belly/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bd6e9ed84fab1e84241dcc994c555a700119ee936e9c39f424387dcce26f1011
+size 125686
diff --git a/translation/en/dishes/meat_dish/Hui style Braised pork belly/2.jpeg b/translation/en/dishes/meat_dish/Hui style Braised pork belly/2.jpeg
new file mode 100644
index 0000000000..9b62de9e5f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Hui style Braised pork belly/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:aa35b7062fc2fe44ec18471caf479a822ed0b6f6b30b9c6913cfeeb0f4312a19
+size 154580
diff --git a/translation/en/dishes/meat_dish/Hui style Braised pork belly/Hui style Braised pork belly.md b/translation/en/dishes/meat_dish/Hui style Braised pork belly/Hui style Braised pork belly.md
new file mode 100644
index 0000000000..1631af8bb6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Hui style Braised pork belly/Hui style Braised pork belly.md	
@@ -0,0 +1,27 @@
+#The practice of Braised pork belly in Anhui style
+
+Hui style Braised pork belly is a dish made of pork and other ingredients.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork belly
+
+##Calculate
+
+Each one:
+
+*Pork belly 300g
+
+##Operation
+
+*Cut pork belly into pieces, each 2-3 cm in size
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Scallions are whole and do not need to be chopped
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.jpeg b/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.jpeg
new file mode 100644
index 0000000000..150098b380
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:45909a0725c1a87a73d523e280c54ec05ffafb9dce2a2b0708d4e371cafe1ba8
+size 536072
diff --git a/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.md b/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.md
new file mode 100644
index 0000000000..f1099512bb
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Hunan Homestyle Braised pork belly/Hunan Homestyle Braised pork belly.md	
@@ -0,0 +1,25 @@
+#Hunan Homestyle Braised pork belly
+
+! [Hunan home style Braised pork belly] (./Hunan home style Braised pork belly. jpeg)
+
+Hunan home style Braised pork belly is soft and glutinous, fat but not greasy
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Pork belly with skin
+
+##Calculate
+
+One serving is just enough for two people to eat.
+
+-Pork belly: 500g
+
+##Operation
+
+*Wash the pork belly with skin and put it in cold water. Add 2-3 slices of ginger to remove the fishy smell. Boil until boiling, then remove the cold water and rinse off the foam
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Italian style roasted chicken.md b/translation/en/dishes/meat_dish/Italian style roasted chicken.md
new file mode 100644
index 0000000000..a3dbf9f8ad
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Italian style roasted chicken.md	
@@ -0,0 +1,33 @@
+#The recipe for Italian roasted chicken
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chicken leg meat
+
+##Calculate
+
+-The recommended amount of chicken leg meat is usually 1-2 pieces per person
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Preparation of chicken meat
+
+-Coat the chicken leg meat with salt, black pepper, olive oil, and minced garlic
+
+###Preparation of seasonings
+
+-Cut the parsley into small pieces and set aside for later use
+
+###Grilled
+
+-Take out the grilled chicken and drizzle with lemon juice
+
+##Additional content
+
+-When grilling, you can sprinkle honey or other barbecue sauce on the chicken to enhance its taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.jpg b/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.jpg
new file mode 100644
index 0000000000..5fcc9c0934
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:100bcfa2cf789ede4042b555889dbd20de1a748c2f55d8ec033b10a6ce57119d
+size 70533
diff --git a/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.md b/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.md
new file mode 100644
index 0000000000..9e1ad67645
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Jiang fried chicken/Jiang fried chicken.md	
@@ -0,0 +1,23 @@
+#The recipe for ginger stir fried chicken
+
+! [Ginger Fried Chicken] (./Ginger Fried Chicken. jpg)
+
+Ginger stir fried chicken is a Hunan style dish that has a five-star rating when served. The ingredients are plain and easy to cook, making it easy to learn.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chicken
+
+##Calculate
+
+-Chicken=half (preferably a free range chicken, estimated at 650g)
+
+##Operation
+
+-Chop the chicken into 1cm small pieces as much as possible, wash and filter dry, then let it go and marinate with soy sauce and cooking wine for 30 minutes
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.jpg b/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.jpg
new file mode 100644
index 0000000000..1b79c18e94
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:190140df874799a6ad894b20fe66c168f752491648621827b5cf6c3f7bc9d4d5
+size 273993
diff --git a/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.md b/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.md
new file mode 100644
index 0000000000..54338bf7b4
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Kung Pao chicken/Kung Pao chicken.md	
@@ -0,0 +1,41 @@
+#Practice of Kung Pao chicken
+
+Simple recipe sharing for traditional Sichuan cuisine
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pistol legs (or chicken breast meat)
+
+###Optional raw materials
+
+-Spicy oil splatter
+
+##Calculate
+
+Note that this dish defaults to a one person version, which is enough for two people. In theory, multiple people only need to double the amount.
+
+-Must have ingredients
+
+Using the above conditions, calculate the proportion of raw materials planned to be used and adjust according to taste.
+
+##Operation
+
+###Simplified version
+
+-Use scissors to remove the bones from the pistol legs, tap the chicken surface with the back of the knife, cut into strips, and cut into 1.5cm square diced meat; Soak in clean water for 10 minutes, remove and let dry for later use (if chicken breast meat is available, it can be directly diced and processed afterwards)
+
+###A slightly more complex but more mouth watering version
+
+Compared to the simple version, it is more recommended to use Erjingtiao and raw peanuts here. And it added lettuce to complement the crispy peanuts and the soft chicken
+
+-Peel and cut lettuce into small pieces measuring 1cm square, set aside for later use;
+
+! [Kung Pao chicken] (./Kung Pao chicken. jpg)
+
+##Additional content
+
+Chili peppers should be added according to personal taste, and if you are afraid of spiciness, you can remove the seeds;
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.jpg b/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.jpg
new file mode 100644
index 0000000000..2fb209ab82
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:da63bbe24e8dbd48c4885102a0fac62825ba5beb66404935920e3c12b28326b9
+size 254333
diff --git a/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.md b/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.md
new file mode 100644
index 0000000000..ad62f38601
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Lean potato slices/Lean potato slices.md	
@@ -0,0 +1,27 @@
+#Method for making lean potato slices
+
+! [Example Vegetable Products] (./Lean Potato Slices. jpg)
+
+Lean potato slices are a simple and easy to make dish. Stir fried home cooked dishes, convenient and fast, suitable for office workers to bring essential stir fried dishes with meals. Generally, beginners only need one hour to complete it.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Pure lean meat
+
+##Calculate
+
+One person consumption version
+
+-200g pure lean meat
+
+##Operation
+
+-Peel the potatoes, cut them in half, and then slice them into thin slices of about 2mm for later use
+
+##Additional content
+
+-Boil potato slices in water for too long to prevent them from becoming soft
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Lychee Pork/1.jpeg b/translation/en/dishes/meat_dish/Lychee Pork/1.jpeg
new file mode 100644
index 0000000000..35ae6e730c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Lychee Pork/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d72a37a69f9d1faf6b1acd7c4cfbf19cad0c8ed4da59367ca6c4feef513c5737
+size 175852
diff --git a/translation/en/dishes/meat_dish/Lychee Pork/2.jpeg b/translation/en/dishes/meat_dish/Lychee Pork/2.jpeg
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new file mode 100644
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+version https://git-lfs.github.com/spec/v1
+oid sha256:851aa648571fa6118357d6e5ee67feb506e21b7af6a59b5b80a4eaa107708f73
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diff --git a/translation/en/dishes/meat_dish/Lychee Pork/7.jpeg b/translation/en/dishes/meat_dish/Lychee Pork/7.jpeg
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Lychee Pork/Lychee Pork.md b/translation/en/dishes/meat_dish/Lychee Pork/Lychee Pork.md
new file mode 100644
index 0000000000..4245463bad
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Lychee Pork/Lychee Pork.md	
@@ -0,0 +1,27 @@
+#The recipe for lychee meat
+
+Litchi meat has unique characteristics of Fujian cuisine, with a sweet and sour taste that is delicious. It is a common dish in the Fuzhou area
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Lean meat
+
+##Calculate
+
+Each one:
+
+*2 fresh shiitake mushrooms
+
+##Operation
+
+*Cut lean meat into pieces (2-3 cm each) and place them in a large bowl. Add 1 egg, 50g cornstarch, 3ml soy sauce, and 2g chicken essence
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*More often than not, locals in Fuzhou choose water chestnuts (to relieve greasiness) and potatoes (to wash oil) because they cannot be bought during the epidemic, so pineapples are chosen
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Mapo tofu/1.jpeg b/translation/en/dishes/meat_dish/Mapo tofu/1.jpeg
new file mode 100644
index 0000000000..83d76ff247
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mapo tofu/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fea5a8356b2bd0309ba51d50369d06fb493675dc309d6d85aad2d0bc191b418e
+size 177651
diff --git a/translation/en/dishes/meat_dish/Mapo tofu/Mapo tofu.md b/translation/en/dishes/meat_dish/Mapo tofu/Mapo tofu.md
new file mode 100644
index 0000000000..476314d89f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mapo tofu/Mapo tofu.md	
@@ -0,0 +1,25 @@
+#Practice of Mapo tofu
+
+! [Finished product] (./1. JPEG)
+
+This is a dish created with reference to Mapo tofu. Rich in various essential trace elements for the human body such as iron, calcium, phosphorus, magnesium, and most importantly, it is very delicious
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Internal fat tofu (recommended Qingmei)
+
+##Calculate
+
+-1 box of fatty tofu
+
+##Operation
+
+-Chop garlic and ginger into small pieces, set aside for later use
+
+##Additional content
+
+-During this period, it is important to observe carefully to prevent the pot from getting burnt
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/Mother's Stewed Pig Trotters.md b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/Mother's Stewed Pig Trotters.md
new file mode 100644
index 0000000000..ae4d100fe7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/Mother's Stewed Pig Trotters.md	
@@ -0,0 +1,29 @@
+#Mom's Hoof Flower Recipe
+
+![result 3](./result3.jpg)
+
+Braised pork trotters are rich in nutrients, with a delicate taste that is soft, tender, and boneless. Paired with sour and spicy sauce, they are simply too fragrant!
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pig trotters (try to choose pig front hooves: they have more meat, more tendons, and fewer bones)
+
+##Calculate
+
+-Pig trotters: 3 pieces
+
+##Operation
+
+###Start making
+
+-200g white kidney beans soaked in clean water one night in advance for later use
+
+![result1](./result1.jpg)
+
+-After removing the lid, add salt, chicken essence, and chopped scallions for seasoning
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result1.jpg b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result1.jpg
new file mode 100644
index 0000000000..215c3881af
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:49302b6cd77697e1061e7dd6dc5a9dba4e2ea3551c0d2ce27aa413628798a81f
+size 601320
diff --git a/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result2.jpg b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result2.jpg
new file mode 100644
index 0000000000..01e61248bc
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d1027277f806d2e2b483a7bd71d1e8db5055dc5d06ad8d6b035a43855e9c0333
+size 950451
diff --git a/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result3.jpg b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result3.jpg
new file mode 100644
index 0000000000..fac0ad467e
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mother's Stewed Pig Trotters/result3.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ebf3b29cc7e217f90d9d107d5b8cda37f447f4fcb5decf38305588138f958053
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diff --git a/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp Finished Products.jpg b/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp Finished Products.jpg
new file mode 100644
index 0000000000..1c6e71a596
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp Finished Products.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3a837145efd525dd1b9af6dcdb78759ef70b064ad82a36e0821a02ac94b13fe2
+size 436219
diff --git a/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp.md b/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp.md
new file mode 100644
index 0000000000..68f60cd0fe
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Mustard Roche Shrimp/Mustard Roche Shrimp.md	
@@ -0,0 +1,31 @@
+#The recipe for mustard red shrimp
+
+! [Mustard Roche Shrimp Finished Product] (./Mustard Roche Shrimp Finished Product. jpg)
+
+This dish can be replaced with any type of shrimp, including but not limited to base shrimp, flower shrimp, black tiger shrimp, etc. Fresh and flavorful, full of mustard flavor, finger sucking after eating, and the operation is very simple.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Roche shrimp
+
+##Calculate
+
+Each serving (approximately 2 people):
+
+-Roche Shrimp 250g
+
+##Operation
+
+1. * * Processing Shrimp * *:
+
+2. Garlic and Bowl Juice Processing:
+
+3. * * Frying process * *:
+
+##Additional content
+
+-* * Precautions * *:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Old-fashioned sweet and sour pork/Old-fashioned sweet and sour pork.md b/translation/en/dishes/meat_dish/Old-fashioned sweet and sour pork/Old-fashioned sweet and sour pork.md
new file mode 100644
index 0000000000..00623bfaeb
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Old-fashioned sweet and sour pork/Old-fashioned sweet and sour pork.md	
@@ -0,0 +1,43 @@
+#The method of making old-fashioned pot wrapped pork
+
+Guobaorou is a famous dish in Northeast China, founded by Zheng Xingwen, a chef from the Daotai Prefecture in Harbin during the Guangxu period. The sour taste of old-fashioned pork belly comes from white vinegar sauce, with a sweet, sour and crispy taste.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork tenderloin
+
+##Calculate
+
+Each serving (approximately 2 people):
+
+-Pork tenderloin 300g
+
+##Operation
+
+1. * * Processing Pork * *:
+
+2. * * Pickled Meat Slices * *:
+
+3. * * Prepare to hang the slurry * *:
+
+4. * * Hanging slurry * *:
+
+5. * * Modulation of sweet and sour sauce * *:
+
+6. * * Prepare side dishes * *:
+
+7. * * Fried meat slices * *:
+
+8. * * Stir fry * *:
+
+9. * * Discharging and plating * *:
+
+##Additional content
+
+-* * Precautions * *:
+
+-* * Reference materials * *:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.md b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.md
new file mode 100644
index 0000000000..7874927081
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.md	
@@ -0,0 +1,33 @@
+#The recipe for Pakistani beef curry
+
+! [Pakistan Beef Curry Products] (./Pakistan Beef Curry. png)
+
+Achar gosht (Pakistani Beef Curry) is a specialty curry dish from Pakistan. This dish combines the rich aroma of curry with the soft and chewy taste of beef, with a unique flavor and a spicy taste. It is rich in high-quality protein and various vitamins, with rich nutritional value. The production process takes 2.5 hours and the steps are not complicated, making it a delicious dish suitable for slow cooking on weekends.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Ordinary wok
+
+##Calculate
+
+Here, the required amount of side dishes for 1kg of beef is used as the standard, and different dish quantities can be calculated based on it. A curry made from 1kg of beef is enough for about 5 people to eat.
+
+The amount of side dishes required for 1kg of beef:
+
+-Tomatoes 🍅  4 of them
+
+##Operation
+
+-Cut all the Sichuan peppercorns into sections and set aside for later use
+
+##Additional content
+
+This dish was taken from a friend in Pakistan and carefully noted down. It is absolutely authentic.
+
+Usually served with roti, naan, or rice.
+
+If you want to make Chicken Karahi, the process is almost the same, except that you first fry the chicken with oil and various Sichuan peppercorns until it turns yellow.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.png
new file mode 100644
index 0000000000..8e320e0ba4
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pakistan Beef Curry.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:7fadd63cbf025ae3203dcfa080af288c14be04041908110381d94aaa86ef5373
+size 222895
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pour in tomato paste.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pour in tomato paste.png
new file mode 100644
index 0000000000..2b7b0e5719
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Pour in tomato paste.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fbdbc391c9fd912de49b4d86cf0c8bf8476b48f7db2b357b6136c488b7c95cd9
+size 288928
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/Tomato paste.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Tomato paste.png
new file mode 100644
index 0000000000..4910eb3ef1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/Tomato paste.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:568746a99c13a3378edcc3aed47175fcfe62f49fa463dcf034448b425392fab6
+size 133202
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/beef.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/beef.png
new file mode 100644
index 0000000000..f216c6b177
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/beef.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:2af6933f6b227b53c4d4137f981d3b00c1fed581b2748dc70850e95913795fc6
+size 210428
diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/oil.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/oil.png
new file mode 100644
index 0000000000..6ec6686b62
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/oil.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8f144d6f42924ad3db89e7b232d3b40a169f3958662b62cdd773921180535ba2
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diff --git a/translation/en/dishes/meat_dish/Pakistan Beef Curry/red.png b/translation/en/dishes/meat_dish/Pakistan Beef Curry/red.png
new file mode 100644
index 0000000000..a7f86d4ac0
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pakistan Beef Curry/red.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bf339b2f4fc5283e08650e6b79d82e7836367eb5a4f8dd0270c1c1908778c48e
+size 548188
diff --git a/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.jpg b/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.jpg
new file mode 100644
index 0000000000..e4cbab5bab
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:278471f5f14ade38b95de697f772b810d398c3badbb0c70303bb1248e0f9c564
+size 191816
diff --git a/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.md b/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.md
new file mode 100644
index 0000000000..e07dd42357
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pan fried pork belly/Pan fried pork belly.md	
@@ -0,0 +1,29 @@
+#The recipe for pan frying pork belly
+
+! [Pan fried pork belly] (./Pan fried pork belly. jpg)
+
+Pan fried pork belly is a simple and easy-to-use dish. Pork belly is fat but not greasy, and lettuce leaves are crisp, refreshing, and healthy. A person with a little cooking experience can make it in half an hour.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Five flower meat strips (recommended length, width, and height are 20cm, 6cm, and 5cm)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-Five flower meat strips (recommended length, width, and height are 20cm, 6cm, and 5cm)
+
+##Operation
+
+-Slice the pork belly strips along the long edge, with a thickness of 1mm-1.5mm per slice, for later use
+
+##Additional content
+
+-Be careful not to be scalded by spilled oil during operation
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.jpg b/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.jpg
new file mode 100644
index 0000000000..733d003d65
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b96888969caf02dba9eb5dba0d8a8d7211b529aadbb6b9d731cda50bd21c7776
+size 25083
diff --git a/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.md b/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.md
new file mode 100644
index 0000000000..778889952c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pig skin jelly/Pig skin jelly.md	
@@ -0,0 +1,31 @@
+#The method of making pig skin jelly
+
+! [boneless chicken feet finished product] (./pigskin jelly. jpg)
+
+Pig skin jelly is a simple and easy to make dish. The "evergreen tree" on the dinner table of northerners' New Year's Eve dinner, with its crystal clear appearance and smooth, tender and elastic taste, is undoubtedly a super appetizer.
+
+Pig skin beauty and skincare are slightly more difficult, with an estimated production time of 24 hours.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+<! -- You can recommend which brand to purchase to facilitate decision-making.  -->
+
+-Pig skin
+
+##Calculate
+
+Each one:
+
+*Main ingredients: 1kg pig skin, 4kg water
+
+##Operation
+
+-Chop the pigskin into small pieces not exceeding 10cm, soak them in clean water for 12 hours, then put them in cold water, add 10g of ginger and 50ml of cooking wine, blanch for 5-10 minutes, remove and put them in cold water
+
+##Additional content
+
+-When operating, it is important to note that when making pig skin jelly, boiling it directly in the pot will "waste" it, which is also the most taboo. It is necessary to constantly rub and wash the pig skin with white vinegar and salt to ensure that the cooked pig skin is crystal clear and has no fishy smell
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Plasma duck/Plasma Duck (Spicy).jpg b/translation/en/dishes/meat_dish/Plasma duck/Plasma Duck (Spicy).jpg
new file mode 100644
index 0000000000..76642017d7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Plasma duck/Plasma Duck (Spicy).jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:78c19e37130ee424cdaf18cdc9284a6a5a1c7c3fdb122044c58b84eba4d052be
+size 403802
diff --git a/translation/en/dishes/meat_dish/Plasma duck/Plasma duck (slightly spicy).jpg b/translation/en/dishes/meat_dish/Plasma duck/Plasma duck (slightly spicy).jpg
new file mode 100644
index 0000000000..02d00b731a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Plasma duck/Plasma duck (slightly spicy).jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ca83bd9a682db12c20260f4d0e158237f45144c182d50c1f11d37388070eeed0
+size 236142
diff --git a/translation/en/dishes/meat_dish/Plasma duck/Plasma duck.md b/translation/en/dishes/meat_dish/Plasma duck/Plasma duck.md
new file mode 100644
index 0000000000..aa80eac17d
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Plasma duck/Plasma duck.md	
@@ -0,0 +1,29 @@
+#Method of making plasma duck
+
+! [Plasma Duck (Extra Spicy)] (./Plasma Duck (Extra Spicy). jpg)
+
+! [Plasma Duck (Slightly Spicy)] (./Plasma Duck (Slightly Spicy). jpg)
+
+Plasma duck is a traditional and famous dish in Wugang, Hunan. It is fragrant, crispy and delicious. Due to the effect of vinegar blood, not only is the duck bone crispy and crunchy, but even the ginger and chili become sweet and clean without being spicy. Generally, beginners only need 2 hours to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Fresh Duck Meat
+
+##Calculate
+
+Each serving (recommended for 2-4 people):
+
+-Fresh Duck Meat 2000g
+
+##Operation
+
+-Cut fresh duck meat into small pieces of about 3cm, add wine and ginger slices, and remove blood.
+
+##Additional content
+
+-When operating, it is necessary to pay attention to the water level line and adjust the size of the stove to prevent water from drying and sticking to the pot.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Poached egg with minced pork.md b/translation/en/dishes/meat_dish/Poached egg with minced pork.md
new file mode 100644
index 0000000000..a7f0914eae
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Poached egg with minced pork.md	
@@ -0,0 +1,23 @@
+#The recipe for stewing meat patties and eggs
+
+Meat patties and stewed eggs are a traditional Chinese home cooked dish and a very popular appetizer. Beginners only need 20 minutes to complete it.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+minced pork
+
+##Calculate
+
+-300g minced pork
+
+##Operation
+
+-Add minced pork, cooking wine, soy sauce, white pepper, eggs, and sesame oil to a bowl and stir well.
+
+##Additional content
+
+-When taking out meat patties and stewing eggs, be careful not to handle the plate as it is very hot.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Pork Feast.md b/translation/en/dishes/meat_dish/Pork Feast.md
new file mode 100644
index 0000000000..609552acb1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Pork Feast.md	
@@ -0,0 +1,23 @@
+#The recipe for slaughtering pig dishes
+
+The recipe for slaughtering pig dishes (meat dishes)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Blood sausage
+
+##Calculate
+
+This dish is suitable for 2-3 people to eat together. The ingredients that should be added to each serving of this dish are:
+
+-Blood sausage 200g
+
+##Operation
+
+-Use a toothpick to make more small holes in the blood sausage, then boil it over low heat for ten minutes in water. Do not let the water boil, keep it at 80 degrees, otherwise the blood sausage is very easy to burst.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Recipe for Steamed White Eel with Soy Sauce.md b/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Recipe for Steamed White Eel with Soy Sauce.md
new file mode 100644
index 0000000000..72823f7174
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Recipe for Steamed White Eel with Soy Sauce.md	
@@ -0,0 +1,41 @@
+#The method of steaming white eels with soy sauce
+
+! [Example dish of steamed white eel with soy sauce] (./Steamed white eel with soy sauce. JPEG)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-White Eel (White Eel)
+
+###Tools
+
+-Steaming pot or electric steamer
+
+##Calculate
+
+One person's weight
+
+Each one:
+
+-250g white eel (about one small white eel, with its internal organs removed and cut into sections)
+
+##Operation
+
+1. * * Check and clean white eels * *:
+
+2. * * Prepare Sauce * *:
+
+3. * * Plate placement * *:
+
+4. * * Steaming * *:
+
+5. Decoration and Completion:
+
+##Additional content
+
+-* * Precautions * *:
+
+-* * Variant method * *:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull Request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Steamed white eel with soy sauce.jpeg b/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Steamed white eel with soy sauce.jpeg
new file mode 100644
index 0000000000..20361028fe
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Recipe for Steamed White Eel with Soy Sauce/Steamed white eel with soy sauce.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bb6248f7dcb2afd7290353238076851894806ea374c710545d923b665b877777
+size 63117
diff --git a/translation/en/dishes/meat_dish/Rural beer duck.md b/translation/en/dishes/meat_dish/Rural beer duck.md
new file mode 100644
index 0000000000..750ac0cbe6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Rural beer duck.md	
@@ -0,0 +1,43 @@
+#The recipe for rural beer duck
+
+! [Rural Beer Duck]（ https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E6%88%90%E5%93%812.jpg )
+
+Stew duck meat with beer to make a dish, which enhances the nourishing flavor of the duck meat. The duck meat not only has a fresh and fragrant taste, but also has a refreshing beer aroma. Generally, beginners only need one hour to complete it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Duck meat
+
+##Calculate
+
+-Duck meat (half a piece, 1 kg, to be chopped into small pieces by the market owner)
+
+###Auxiliary materials
+
+-4 garlic cloves, scatter and set aside
+
+###Spices
+
+-Two grass fruits, pat them apart and set aside for later use
+
+! [Sauce]（ https://jphuang-image.oss-cn-beijing.aliyuncs.com/beer/duck/%E5%A4%87%E6%96%99.jpg )
+
+##Operation
+
+###Blanch duck meat to remove fishy smell and blood
+
+-Wash the duck meat once and put it in the pot
+
+###Start cooking
+
+-The pot feels hot during cleaning, add 60ml of peanut oil
+
+##Additional content
+
+-When operating, it is important to observe the boiling water level. If less than 2/3 of the ingredients are found, hot water or beer should be added.
+
+-[Chef: Using a clay stove to cook 'country beer duck', the taste is so comfortable that it can't be served anymore]（ https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Salt and pepper strips.md b/translation/en/dishes/meat_dish/Salt and pepper strips.md
new file mode 100644
index 0000000000..d72ad38115
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Salt and pepper strips.md	
@@ -0,0 +1,25 @@
+#The method of making salt and pepper strips
+
+Salt and pepper strips are a very classic local dish, salty, fragrant, and easy to make.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Big row
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat.
+
+-Big row of 4 pieces (approximately 360 grams)
+
+##Operation
+
+-Wash the large row clean, remove the bones, loosen it with a knife, cut it into thick slices, and then change it into thick strips.
+
+##Additional content
+
+-You can also use breadcrumbs instead of batter, but the taste difference is significant.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sauce pork ribs/1.jpeg b/translation/en/dishes/meat_dish/Sauce pork ribs/1.jpeg
new file mode 100644
index 0000000000..c4135ab7f1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauce pork ribs/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ed5945aab58373295bd593d2ccd20a3bd8f5a8b5dbdc36a8aa890e7955a8258b
+size 155288
diff --git a/translation/en/dishes/meat_dish/Sauce pork ribs/2.jpeg b/translation/en/dishes/meat_dish/Sauce pork ribs/2.jpeg
new file mode 100644
index 0000000000..12c8dd26ba
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauce pork ribs/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:6195531e46d5e6c76e6f601267c999bbe1b24354a46960f736b9d5f476546ebb
+size 130831
diff --git a/translation/en/dishes/meat_dish/Sauce pork ribs/Sauce pork ribs.md b/translation/en/dishes/meat_dish/Sauce pork ribs/Sauce pork ribs.md
new file mode 100644
index 0000000000..062a151ca3
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauce pork ribs/Sauce pork ribs.md	
@@ -0,0 +1,27 @@
+#Recipe for Sauce Pork Ribs
+
+Sauce pork ribs have a sauce red color, crispy and tender flesh, rich bone aroma, thick sauce and fresh taste, salty with a hint of sweetness.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork ribs
+
+##Calculate
+
+Each one:
+
+*Pork ribs 300g
+
+##Operation
+
+*Heat the pot with hot water, add pork ribs, ginger slices, and cooking wine. After boiling, use a spoon to scoop off the white oil foam. After 2-3 minutes, remove from the pot
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Adding flavors such as Douban sauce and tomato sauce can be considered
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Fermented black beans, mud carp, oil, wheat, and vegetable products.jpg b/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Fermented black beans, mud carp, oil, wheat, and vegetable products.jpg
new file mode 100644
index 0000000000..b34600675c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Fermented black beans, mud carp, oil, wheat, and vegetable products.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3391847f2aa1b6ed390ab0ee53ca2f85ed6ef64cf46faaf2ba4f70c607fed910
+size 482681
diff --git a/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Sauteed Vegetable with Diced Fish and Black Bean Sauce.md b/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Sauteed Vegetable with Diced Fish and Black Bean Sauce.md
new file mode 100644
index 0000000000..a2479412ed
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauteed Vegetable with Diced Fish and Black Bean Sauce/Sauteed Vegetable with Diced Fish and Black Bean Sauce.md	
@@ -0,0 +1,29 @@
+#The method of making fermented black beans, mud carp, oil and wheat vegetables
+
+! [Soy Sauce, Mud Carp, Oil Wheat Vegetable] (./Soy Sauce, Mud Carp, Oil Wheat Vegetable Finished Product. jpg)
+
+Douchi, mud carp, oil and wheat vegetable is a very common dish with simple ingredients and easy operation. The mud carp is salty and fragrant, making it very delicious to eat.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Oil wheat vegetable
+
+##Calculate
+
+Each serving (approximately 2 people):
+
+-500g Oil Wheat Vegetable
+
+##Operation
+
+1. * * Food processing * *:
+
+2. * * Frying process * *:
+
+##Additional content
+
+-* * Precautions * *:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sauteed Vermicelli with Spicy Minced Pork.md b/translation/en/dishes/meat_dish/Sauteed Vermicelli with Spicy Minced Pork.md
new file mode 100644
index 0000000000..3065278684
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sauteed Vermicelli with Spicy Minced Pork.md	
@@ -0,0 +1,27 @@
+#The method of ants climbing trees
+
+Ant Tree is a classic Sichuan dish, mainly made from vermicelli and minced meat. It has a salty and slightly spicy taste, with a thorough aftertaste. The vermicelli is soft, smooth, and refreshing, while the minced meat is tender and fragrant. The whole process only takes 20 minutes, making it a very suitable dish for family operation.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Sweet Potato Fans
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Sweet potato vermicelli 80g (dry weight)
+
+##Operation
+
+-Sweet potato vermicelli should be softened in advance and soaked in water for 20 minutes, for later use
+
+##Additional content
+
+-Fans do not recommend cooking for too long, as it is prone to breakage and the taste may deteriorate; If the time is too long, the soup should be reduced appropriately
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.jpg b/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.jpg
new file mode 100644
index 0000000000..06a63411c9
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1a58999998f3ba769f7ed696b8a41bbcfc34d0b131181301cc9148edfe85e96e
+size 47888
diff --git a/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.md b/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.md
new file mode 100644
index 0000000000..86533dbc58
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Screaming Bullfrog/Screaming Bullfrog.md	
@@ -0,0 +1,29 @@
+#The method of screaming bullfrogs
+
+! [Example dish product] (./Screaming Bullfrog. jpg)
+
+Screaming Bullfrog is an easy to make dish. Generally, beginners only need 1-2 hours to complete it. In addition to its delicious taste, this dish also has an appetizing effect, making it very suitable for people of all ages to make when their appetite is poor. (It's best to eat spicy food)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Bullfrog meat
+
+##Calculate
+
+1 copy
+
+Each one:
+
+-Bullfrog meat chunks 800g (buy 3 pounds of live frogs, it is recommended to choose smaller ones with fresh and tender meat)
+
+##Operation
+
+-Wash and dry the bullfrog meat, add at least 10 grams of salt and at least 50ml of beer, and grab it by hand for 5 minutes to remove the fishy smell of the bullfrog meat
+
+##Additional content
+
+-When controlling the moisture content, you can choose to press with a spoon
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Shangzhi Meat.md b/translation/en/dishes/meat_dish/Shangzhi Meat.md
new file mode 100644
index 0000000000..c6b88bec63
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Shangzhi Meat.md	
@@ -0,0 +1,25 @@
+#The recipe for Shangzhi meat
+
+This dish has a rosy color, soft and tender texture, is fat but not greasy, and has a strong aroma of Shangzhi. It is a unique flavor dish in Shangxian County, Shaanxi Province. Due to the fact that Shangzhi is a specialty of Shaanxi, obtaining the raw materials for this dish is difficult and not easy to make.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Pork belly with skin (boneless)
+
+##Calculate
+
+Each serving: quantity for two people
+
+-Pork belly with skin: 500g
+
+##Operation
+
+-Scrape and wash the meat clean, put it in a pot and cook until it is six cooked (turns white), then remove it and coat the skin with honey and vinegar while it is still hot.
+
+##Additional content
+
+-Shangzhi is a local specialty that is not particularly famous, at least I have not seen it in other places. When making it, it can be replaced with other fern vegetables.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Shanxi oily meat.md b/translation/en/dishes/meat_dish/Shanxi oily meat.md
new file mode 100644
index 0000000000..2bba6172c1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Shanxi oily meat.md	
@@ -0,0 +1,25 @@
+#The method of making oily meat in Shanxi
+
+Guoyou Rou is a traditional famous dish in Shanxi, with a history of many years, and almost every family can make it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pig spine
+
+##Calculate
+
+I have a large appetite, this is the amount I can eat alone
+
+-Pork spine 150g
+
+##Operation
+
+-Soak the fungus in advance, and if you are in a hurry, you can soak it in hot water.
+
+##Additional content
+
+-When frying meat slices, the surface should be slightly charred, pay attention to controlling the heat.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/000.jpg b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/000.jpg
new file mode 100644
index 0000000000..0aec16d53a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/000.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4a931db08a57c50e6b5718d357cda7e4bed78fc599fc8d99220f3a26c6c135a8
+size 366456
diff --git a/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/001.jpg b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/001.jpg
new file mode 100644
index 0000000000..6b30d19c97
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/001.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0f027789e9796f6a0413883ee5ff63b1995e9a3b3a3ec4e4771e0504b53adeea
+size 272650
diff --git a/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Simple Braised pork belly in Brown Sauce.md b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Simple Braised pork belly in Brown Sauce.md
new file mode 100644
index 0000000000..0ad3ce751b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Simple Braised pork belly in Brown Sauce.md	
@@ -0,0 +1,35 @@
+#Simple Braised pork belly in Brown Sauce
+
+This Braised pork belly tutorial is an unbeatable recipe for beginners. Paired with rice, it's delicious and irresistible, with a fragrant and chewy texture that's enticing and not greasy. Suggest pairing it with rice for consumption.
+
+! [Braised pork belly in Brown Sauce] (./000. jpg)
+
+! [Braised pork belly in Brown Sauce] (./001. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Note: If possible, please try to sharpen the knife as much as possible.
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 2-3 people to eat.
+
+If only one person consumes it, you can consider halving the ingredients.
+
+-Pork belly: about 3-4 pounds
+
+##Operation
+
+###Raw material preparation
+
+-Cut pork belly into large pieces (about 4.5cm, frozen for half an hour to an hour for better cutting)
+
+###Start making
+
+-Put the sliced pork belly into a cold water pot, add cooking wine and scallions and ginger, and cook for 15 minutes to remove the blood
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Southern style Braised pork belly.md b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Southern style Braised pork belly.md
new file mode 100644
index 0000000000..c64e65f081
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Simple Braised pork belly in Brown Sauce/Southern style Braised pork belly.md	
@@ -0,0 +1,25 @@
+#The practice of southern style Braised pork belly
+
+This Braised pork belly tutorial is an unbeatable recipe for beginners. Paired with delicious rice, it can't stop eating. It's incredibly fragrant and has an irresistible color, making it both plump and not greasy
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Note: If possible, please try to sharpen the knife as much as possible.
+
+##Calculate
+
+One serving is enough for 1-3 people to eat.
+
+-Pork belly: about 2 pounds
+
+##Operation
+
+It is recommended to check the tutorial on Stir Frying Sugar Color (./../../condition/Simplified version of Stir Frying Sugar Color. md) before proceeding
+
+-Cut pork belly into large pieces (about 4.5cm)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/Spicy Chicken Claw Pot.md b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/Spicy Chicken Claw Pot.md
new file mode 100644
index 0000000000..375a0ff9ae
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/Spicy Chicken Claw Pot.md	
@@ -0,0 +1,25 @@
+#Recipe for Spicy Chicken Claw Pot
+
+! [Spicy Chicken Claw Pot] (./result2.jpg)
+
+The spicy chicken claw pot has a chewy texture, rich spiciness, and an endless aftertaste.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Chicken Claw
+
+##Calculate
+
+-One pound of chicken feet
+
+##Operation
+
+-Cut off the nails from the chicken feet. If the chicken feet you buy only have the sole, cut them in half. If it's a whole chicken claw, it needs to be boneless. Wash with clean water.
+
+Note: If you need to add side dishes, please stir fry the base until fragrant before adding chicken feet.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result1.jpg b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result1.jpg
new file mode 100644
index 0000000000..458ce3eaaf
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d17f782e6b200db8a3097685223a72e768da3dade3c8f2342e9dd9a18594b289
+size 569564
diff --git a/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result2.jpg b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result2.jpg
new file mode 100644
index 0000000000..58760282f1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Spicy Chicken Claw Pot/result2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:02ad71b6e40f05a703a7d2ebcd6189738246c742c440fb0d01f37e6741d406f0
+size 903208
diff --git a/translation/en/dishes/meat_dish/Spicy Pot.md b/translation/en/dishes/meat_dish/Spicy Pot.md
new file mode 100644
index 0000000000..60c2cd6504
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Spicy Pot.md	
@@ -0,0 +1,27 @@
+#The recipe for spicy hot pot
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Green vegetables (rapeseed, oilseed rape, spinach)
+
+##Calculate
+
+This value is approximately equivalent to the quantity of three people.
+
+-A total of 455 grams of vegetables are needed, including rapeseed, oilseed rape, and spinach, which can be distributed according to personal preferences
+
+In the above content, the recommended ratio is for vegetables, boneless meat, dried tofu, and Beijing spicy instant noodles. If you have a favorite ingredient, you can redistribute the ratio according to your preference.
+
+##Operation
+
+1. Boil a pot of water (the amount of water should not exceed the ingredients in steps 2-4).
+
+##Additional content
+
+Explanation on Fire Temperature:
+
+-A large fire usually has a temperature of 240 degrees Celsius. Taking an induction cooker as an example, the input power is about 2 kilowatts.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Spicy stir fried meat with millet.md b/translation/en/dishes/meat_dish/Spicy stir fried meat with millet.md
new file mode 100644
index 0000000000..dffc18a02f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Spicy stir fried meat with millet.md	
@@ -0,0 +1,25 @@
+#The recipe for stir frying meat with spicy millet
+
+⚠️ Attention: It is not recommended to try a light diet.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Xiaomi Spicy
+
+##Calculate
+
+Each one:
+
+-20 Xiaomi peppers, adjusted according to personal taste
+
+##Operation
+
+*Wash the chili peppers thoroughly and cut them with a diagonal knife to make them bigger
+
+##Additional content
+
+**Seasoning can be added according to personal preferences, or you can add dark soy sauce, which is even more fragrant! **
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Steamed Pork with Rice Flour.md b/translation/en/dishes/meat_dish/Steamed Pork with Rice Flour.md
new file mode 100644
index 0000000000..59089c9424
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Steamed Pork with Rice Flour.md	
@@ -0,0 +1,27 @@
+#The method of steaming meat with flour
+
+Steamed pork with flour is a classic Chinese steamed dish with a rich aroma, soft and glutinous taste, and rich nutrition. Suitable for family gatherings or holiday banquets. This dish is suitable for people with some cooking experience and is expected to take about 90 minutes from preparation to completion.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-500g pork belly (alternating fat and lean)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for three people to eat.
+
+Each one:
+
+-Pork belly 250g
+
+##Operation
+
+-Wash the pork belly and cut it into slices about 5cm long, 3cm wide, and 0.5cm thick
+
+##Additional content
+
+-If you want to make your own Rice noodles, you can put 150g of rice into a pot, stir fry it in a medium low heat until it is slightly yellow (about 8 minutes), then add 1g of dry chili, 1g of Chinese prickly ash, 0.5g of anise, stir fry it until fragrant, and then break it with a cooking machine, sift it for standby
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/Stewed Beef with Tomatoes and Potatoes.md b/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/Stewed Beef with Tomatoes and Potatoes.md
new file mode 100644
index 0000000000..93d097ba16
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/Stewed Beef with Tomatoes and Potatoes.md	
@@ -0,0 +1,29 @@
+#Recipe for Stewed Beef with Tomatoes and Potatoes
+
+! [Rendering] (./abaaba_1. png)
+
+The characteristic of tomato and potato stewed beef (brisket) is that it is quite delicious. Beef is a high-quality protein, and it tastes even better when replaced with brisket.
+
+The difficulty is basically not high, even a 90 year old grandmother can do it with a cane.
+
+Expected total production time is 1-1.5 hours. Stewing time: cooking time ≈ 3:1
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Beef
+
+##Calculate
+
+-Beef 500-700g
+
+##Operation
+
+-Preparation of dishes:
+
+##Additional content
+
+-Ensure that the soup is warm when added during stewing
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/abaaba_1.png b/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/abaaba_1.png
new file mode 100644
index 0000000000..d4f07b3220
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed Beef with Tomatoes and Potatoes/abaaba_1.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:df5bd3d5d2d5708c53ccb5d111b1647fbccc644859717e738ccbf2e188ae2ebe
+size 678484
diff --git a/translation/en/dishes/meat_dish/Stewed Cabbage and Pork with Noodles.md b/translation/en/dishes/meat_dish/Stewed Cabbage and Pork with Noodles.md
new file mode 100644
index 0000000000..da198f2cd2
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed Cabbage and Pork with Noodles.md	
@@ -0,0 +1,25 @@
+#The method of stewing cabbage and pork with vermicelli
+
+Cabbage and pork stewed vermicelli is a simple and easy to make dish. This is a traditional Northeastern home cooked dish, loved by the people of Northeast China for its simple preparation and superior taste.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Pork belly
+
+##Calculate
+
+Each one:
+
+-Pork belly 300g
+
+##Operation
+
+-Boil water in the pot, add dried vermicelli when the water boils, boil for 5 minutes, pour out the container with the water, cover with a lid, and continue soaking in bubbles for later use (the first step is to do this, during which the following steps can be performed)
+
+##Additional content
+
+-Potato noodles can be boiled for a long time, and can be placed in the first step, during which other steps can be carried out
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stewed lamb chops with radish.md b/translation/en/dishes/meat_dish/Stewed lamb chops with radish.md
new file mode 100644
index 0000000000..5c6f77b976
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed lamb chops with radish.md	
@@ -0,0 +1,25 @@
+#The method of stewing lamb chops with radish
+
+Carrot stewed lamb chops is a common home cooked dish that is suitable for all ages. Generally, beginners only need up to 2 hours to complete it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Lamb chops
+
+##Calculate
+
+Each one:
+
+-400g lamb chops
+
+##Operation
+
+-Peel the radish and cut it into 3-5cm large pieces with a rolling cutter, set aside for later use
+
+##Additional content
+
+-When operating, it is necessary to pay attention to the boiling water level line. If less than 2/3 of the ingredients are found, the water should be heated until the ingredients are submerged.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 1.jpg b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 1.jpg
new file mode 100644
index 0000000000..d882ae8b80
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1b5e629ff56fb13f0795bc843fb786c943782cb64812fbd803bc3bfc4ac7f5ff
+size 111677
diff --git a/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 2.jpg b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 2.jpg
new file mode 100644
index 0000000000..843ea5466f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Pork ribs 2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:79b8de0a0a08f5ceb32b93a4523fe4407f1e0e9cb40c3f9ce903f913c3b7896a
+size 107934
diff --git a/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Stewed spareribs with potatoes.md b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Stewed spareribs with potatoes.md
new file mode 100644
index 0000000000..6c1e931990
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stewed spareribs with potatoes/Stewed spareribs with potatoes.md	
@@ -0,0 +1,21 @@
+#The method of stewing pork ribs with potatoes
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Rib Row
+
+##Calculate
+
+-Ribs=750g
+
+##Operation
+
+-Slice potatoes with two rolling cutters and ginger slices
+
+##Additional content
+
+This dish has a simple difficulty level, is beginner friendly, and is super delicious
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Beef with Pepper.md b/translation/en/dishes/meat_dish/Stir fried Beef with Pepper.md
new file mode 100644
index 0000000000..d9889e91c8
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Beef with Pepper.md	
@@ -0,0 +1,33 @@
+#The method of stir frying beef with chili pepper
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Beef
+
+##Calculate
+
+*The amount of beef used is 250 g per person
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Side dish processing
+
+*Chop garlic into minced garlic
+
+###Preparation of Beef
+
+*Put the beef into the bowl
+
+###Stir fry until cooked
+
+*Put cold oil into the pot and wait for the oil to heat up until there are occasional bubbles
+
+##Additional content
+
+*Baking soda can be added to marinate beef to make it tender. The ratio of beef soda to baking soda is 500g:3g.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Cucumber.md b/translation/en/dishes/meat_dish/Stir fried Pork with Cucumber.md
new file mode 100644
index 0000000000..d8fa931f4f
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Cucumber.md	
@@ -0,0 +1,23 @@
+#The method of stir frying cucumber meat
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Cucumber
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*Cucumber=100g * servings
+
+##Operation
+
+*Slice the lean pork into slices, place it in a bowl, pour in 10 grams of cooking oil, light soy sauce, stir well, and marinate for 10 minutes
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.jpg b/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.jpg
new file mode 100644
index 0000000000..5163d539f0
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:a122c3a49d2dc5dacce10711262a233180ac3a2ded76e2cee0860b23c0fd632d
+size 643709
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.md b/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.md
new file mode 100644
index 0000000000..79a306b34c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Dried Celery/Stir fried Pork with Dried Celery.md	
@@ -0,0 +1,29 @@
+#The method of stir frying meat with dried celery
+
+! [Stir fried Pork with Dried Celery] (./Stir fried Pork with Dried Celery. jpg)
+
+Dried celery stir fried meat is a very simple home cooked dish. It is said that eating more celery has a good relieving effect on high blood pressure. When stir fried with dried celery and pork, it is still delicious. Generally, beginners only need 30 minutes (including time for side dishes) to complete it.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Dried tofu
+
+##Calculate
+
+Note that this value is approximately the quantity of 2 people.
+
+Each one:
+
+-Dried tofu: 150g
+
+##Operation
+
+-Cut celery leaves into sections and strips no larger than 4cm, set aside for later use
+
+##Additional content
+
+-If you haven't bought celery or have used coarse celery, you can consider blanching it in boiling water for 1 minute, then removing it and rinsing it with cold water (to keep it crispy)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.jpg b/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.jpg
new file mode 100644
index 0000000000..0611624582
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ca72217c05b13cd4b2c59a57ca4bd4be9ae4d6e9538ed46ceba72f09b0e2d9e3
+size 851311
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.md b/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.md
new file mode 100644
index 0000000000..dcc02418d6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Green Pepper and Potato/Stir fried Pork with Green Pepper and Potato.md	
@@ -0,0 +1,27 @@
+#The recipe for stir frying meat with green peppers, potatoes, and other ingredients
+
+! [Stir fried pork with green peppers, potatoes]（ https://user-images.githubusercontent.com/49046468/205808925-b0ab8f98-0325-4136-8094-3f2ae8c547d5.jpg )
+
+Green pepper and potato stir fried meat is a simple dish that combines meat and vegetables. Generally, beginners only need one hour to complete it. Thief eating~
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Green pepper
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-2 green peppers (approximately 200g in total)
+
+##Operation
+
+-Cut green peppers into small pieces after removing their roots, potatoes into 2mm thin slices after peeling, pork into 4mm thin slices, scallions into 3mm small sections horizontally and vertically, ginger and garlic into small pieces after peeling and chopping; Add about 15g of water to potato starch and stir evenly until the starch is in water.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/1.jpeg b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/1.jpeg
new file mode 100644
index 0000000000..8a30441fa1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9879cdd27a10433c7f7ebb519dc938b7b06b936b9ecf8eb2b9fa713c800969f9
+size 167692
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/2.jpeg b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/2.jpeg
new file mode 100644
index 0000000000..e035852323
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ec7e19057e45048f7c3158b795f93c42ae8e2d922dc0da22f95865cd69e8a139
+size 153234
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/Stir fried Pork with Jiaobai.md b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/Stir fried Pork with Jiaobai.md
new file mode 100644
index 0000000000..e96d04398d
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Jiaobai/Stir fried Pork with Jiaobai.md	
@@ -0,0 +1,33 @@
+#The method of stir frying pork with jiaobai
+
+Jiaobai has a delicious taste and certain nutritional value
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Jiaobai
+
+##Calculate
+
+Each one:
+
+*2 bamboo shoots
+
+##Operation
+
+prepare
+
+*Slicing of jiaobai, with a thickness of 0.5 cm per slice
+
+###Production
+
+*Bring the boiling water to a boil, add water chestnuts, boil for 60-90 seconds, then remove and drain
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*The last step is to consider adding oyster sauce and soy sauce instead of salt for coloring
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried Pork with Onion.md b/translation/en/dishes/meat_dish/Stir fried Pork with Onion.md
new file mode 100644
index 0000000000..2c28e85666
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried Pork with Onion.md	
@@ -0,0 +1,37 @@
+#The method of stir frying pork with onions
+
+Salty with a hint of sweetness, easy to handle, and a careless mistake may make people eat an extra bowl of rice. It usually takes only 15 minutes to complete.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Onion
+
+##Calculate
+
+Each one:
+
+ingredients
+
+-One onion (as the protagonist, if you like to eat onions, you can eat more than half of them~one)
+
+seasoning
+
+-Edible oil (15ml)
+
+Note: You may consider purchasing [teaspoons, spoons]（ https://www.sohu.com/a/127293243_570657 ）To accurately determine the amount of materials used.
+
+##Operation
+
+-Sliced onions, minced pork and garlic, and mixed with the above seasonings for later use
+
+##Additional content
+
+-Pork can be selected from sliced pork shoulder or shredded pork, depending on personal preference
+
+###Reference materials
+
+-[Love cooking]（ https://icook.tw/ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried chicken liver/Stir fried chicken liver.md b/translation/en/dishes/meat_dish/Stir fried chicken liver/Stir fried chicken liver.md
new file mode 100644
index 0000000000..7362f731cd
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried chicken liver/Stir fried chicken liver.md	
@@ -0,0 +1,33 @@
+#The method of stir frying chicken liver
+
+! [Stir fried Chicken Liver] (./Finished Product. jpg)
+
+A slightly troublesome dish.
+
+Suitable for people who like to eat liver, other animal livers can also be used, but chicken liver will taste better.
+
+Beginners need to have certain blanching skills.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Fresh chicken liver
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make.
+
+Each one:
+
+-5 pieces of raw chicken liver (approximately 800g)
+
+##Operation
+
+-Chicken liver cleaning, spare
+
+##Additional content
+
+-When blanching, it is necessary to pay attention to the boiling water level line and not let the water overflow to avoid danger.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried chicken liver/finished product.jpg b/translation/en/dishes/meat_dish/Stir fried chicken liver/finished product.jpg
new file mode 100644
index 0000000000..c9a3e009ac
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried chicken liver/finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bf70ef2b18c3656e35d477cbe1c822828ce6aef6a437b33faa9c502027552153
+size 879941
diff --git a/translation/en/dishes/meat_dish/Stir fried minced meat with garlic sprouts.md b/translation/en/dishes/meat_dish/Stir fried minced meat with garlic sprouts.md
new file mode 100644
index 0000000000..d85778f12e
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried minced meat with garlic sprouts.md	
@@ -0,0 +1,25 @@
+#The method of stir frying minced meat with garlic sprouts
+
+Stir fried minced meat with garlic sprouts is a simple and easy to make dish. This is a northern home cooked dish, loved by the vast majority of northern people for its simple preparation and superior taste.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Pork belly slices
+
+##Calculate
+
+One person consumption version
+
+-1 sachet of garlic sprouts (approximately 190g per sachet)
+
+##Operation
+
+-Cut garlic sprouts into 5cm small pieces and set aside for later use
+
+##Additional content
+
+-Before adding salt, you can taste the saltiness and decide whether to increase or decrease the salt content on your own
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/1.png b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/1.png
new file mode 100644
index 0000000000..af6fe2c2df
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/1.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0b8091a3fbba4e25330fccefd896a5b5a7feffbe60f18d0bebb7e91a5da5be00
+size 233062
diff --git a/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/2.png b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/2.png
new file mode 100644
index 0000000000..961cbdfc5e
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+++ b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/2.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8699a7dbe78ebac0709e38c095381f3a604b13fc3ce6bbc71a4eef97019c2d2c
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diff --git a/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/Stir fried sausage with Dutch beans.md b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/Stir fried sausage with Dutch beans.md
new file mode 100644
index 0000000000..d2980b38e7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir fried sausage with Dutch beans/Stir fried sausage with Dutch beans.md	
@@ -0,0 +1,41 @@
+#The method of stir frying sausage with Dutch beans
+
+! [Dutch Bean Stir fried Sausage] (./1. png)
+
+Stir fried sausage with Dutch beans is a nutritious and refreshing dish that is beneficial for stimulating appetite and increasing appetite. Dutch beans are rich in various nutrients that the human body needs, especially high-quality protein, which can improve the body's disease resistance and recovery ability.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Dutch beans
+
+##Calculate
+
+Below is one person.
+
+Each one:
+
+-About 50 Dutch beans
+
+##Operation
+
+-Remove the stem from the Dutch beans, and if you have time, you can also remove the tail at the same time
+
+-Before buying sausages, you can ask the boss if they are raw or cooked. If they are raw, they need to be steamed in advance. If they are cooked, they can be used directly
+
+-Wash the Dutch beans and blanch them in water for about 45 seconds. Blanch the Dutch beans until they change color, then remove them and set them aside in cold water
+
+-Hot pot, put about 10ml of cooking oil in the pot. Wait for 10 seconds for the oil temperature to rise
+
+-Put in the sausage and stir fry until the edges are slightly curled. Pay attention to keeping the heat low, especially the ones that are not too small, otherwise they will easily become burnt
+
+-Add the Dutch beans, turn to medium high heat, stir fry for 30 seconds, add light soy sauce, then stir fry for another 20-30 seconds
+
+! [Dutch Bean Stir fried Sausage] (./2.png)
+
+##Additional content
+
+-Salt was not added during the production process because sausages themselves have some flavor, and light soy sauce also has some salty taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir-fried Pork with Peppers.md b/translation/en/dishes/meat_dish/Stir-fried Pork with Peppers.md
new file mode 100644
index 0000000000..4547dcbaa5
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir-fried Pork with Peppers.md	
@@ -0,0 +1,29 @@
+#The method of stir frying pork with chili pepper
+
+⚠️ Attention: This dish requires a certain culinary foundation and is not recommended for beginners to try.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Green pepper (if spicy, we recommend using Hangzhou pepper and Sichuan pepper, if not spicy, use pointed pepper and bell pepper)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*The quantity of green peppers is equal to the number of servings multiplied by 3.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*Wash the green peppers thoroughly, remove the green pepper stems and seeds, and then use the rolling cutter technique to cut them for later use.
+
+##Additional content
+
+**Only green peppers can be chosen as chili peppers, and screw peppers are the optimal solution. Do not choose other varieties of chili peppers! **
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir-fried Pork.md b/translation/en/dishes/meat_dish/Stir-fried Pork.md
new file mode 100644
index 0000000000..9014d428d2
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir-fried Pork.md	
@@ -0,0 +1,21 @@
+#The recipe for stir fried meat
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Pork belly
+
+##Calculate
+
+Each one:
+
+-500g pork belly
+
+##Operation
+
+-Sliced pork belly
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.jpg b/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.jpg
new file mode 100644
index 0000000000..d062e88f29
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:da984fa253aab4c819341c3fa6da2f49ac303b8b5f1e12a56c3c02c07da15925
+size 257180
diff --git a/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.md b/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.md
new file mode 100644
index 0000000000..166423ce19
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Stir-fried Yellow Beef/Stir-fried Yellow Beef.md	
@@ -0,0 +1,27 @@
+#The method of stir frying yellow beef
+
+! [Stir fried Yellow Beef Finished Product] (./Stir fried Yellow Beef. jpg)
+
+Stir fried yellow beef is a simple and easy to make Hunan dish. The taste is very strong and refreshing. Generally, beginners only need 1 hour to complete it
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Cow spine
+
+##Calculate
+
+Each one:
+
+-Cow spine 400g
+
+##Operation
+
+-Cut the beef tenderloin into thin slices no wider than 3cm and 3mm thick, pour in 6ml of soy sauce, and mix well by hand for later use
+
+##Additional content
+
+-During operation, it is necessary to turn on the fire throughout the entire process
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sweet and Sour Pork Tenderloin.md b/translation/en/dishes/meat_dish/Sweet and Sour Pork Tenderloin.md
new file mode 100644
index 0000000000..a888ddfbce
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sweet and Sour Pork Tenderloin.md	
@@ -0,0 +1,25 @@
+#The method of making sweet and sour pork tenderloin
+
+Sweet and sour pork tenderloin is one of the classic traditional Chinese dishes. This dish is mainly made of pork tenderloin, with flour, starch, vinegar and other seasonings. It is sweet and sour, delicious, and appetizing; This dish can be found in Shaanxi cuisine, Henan cuisine, Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, Huaiyang Cuisine, Guangdong cuisine and Fujian cuisine.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork tenderloin
+
+##Calculate
+
+Each one:
+
+-Pork tenderloin 500g
+
+##Operation
+
+-Bacon: Cut the pork tenderloin into thick slices first, pat it with the back of a knife, and loosen the meat slightly. Cut into a finger thick strip, add wine, soy sauce, oyster sauce, salt, white pepper, and an egg. Grab the meat evenly by hand and marinate for at least 20 minutes.
+
+##Additional content
+
+-The spine should be fried several times and the heat should be carefully controlled, otherwise it will not achieve the effect of being crispy on the outside and tender on the inside!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/1.jpeg b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/1.jpeg
new file mode 100644
index 0000000000..66ee5e89ab
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0843779d34a3147dfb2cb3ea8a108dee74dfd64a2b1c6f4e70173b1041f581ab
+size 88411
diff --git a/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/2.jpeg b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/2.jpeg
new file mode 100644
index 0000000000..1bf6fafaf6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5dcb3b61dfa257da166037feccc2deef673cb788e9ca2e41b68fb5d146dd5c0f
+size 202934
diff --git a/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/Sweet and Sour Spare Ribs.md b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/Sweet and Sour Spare Ribs.md
new file mode 100644
index 0000000000..669f71896b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sweet and Sour Spare Ribs/Sweet and Sour Spare Ribs.md	
@@ -0,0 +1,27 @@
+#The recipe for sweet and sour pork ribs
+
+Sweet and Sour Pork Ribs is a representative traditional dish that is deeply loved by the public for its unique sweet and sour taste. On the basis of retaining the original flavor, this recipe has been optimized for ingredient binding, heat control, and operational details, aiming to improve the transferability and execution of the recipe.
+
+! [Example dish product] (./1. JPEG)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork ribs
+
+##Calculate
+
+Each one:
+
+-Pork ribs 300g
+
+##Operation
+
+-Put the ribs and ginger slices into cold water, heat them on high fire until the water boils, turn to medium fire after a large amount of foam appears, turn to low fire to blanch the water for 2 – 3 minutes when the water continues to boil, and remove them for standby.
+
+##Additional content
+
+-When frying pork ribs, a small amount of dry starch can be lightly sprinkled on the surface according to the actual situation to enhance the crispy texture.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Sweet and spicy roasted whole wings.md b/translation/en/dishes/meat_dish/Sweet and spicy roasted whole wings.md
new file mode 100644
index 0000000000..7fcb3ee5e6
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Sweet and spicy roasted whole wings.md	
@@ -0,0 +1,27 @@
+#The recipe for sweet and spicy roasted whole wings
+
+This sweet and spicy roasted whole wing dish is cooked using an air fryer and only uses common household seasonings. It is low in fat and does not require finished barbecue sauce. It is suitable for single person consumption, and the ingredient processing takes 15 minutes, marinating takes 120 minutes, and cooking takes 50 minutes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Air fryer
+
+##Calculate
+
+One meal for one person, please increase the proportion of meals for multiple people.
+
+One copy:
+
+-4 chicken wings
+
+##Operation
+
+-Take out the whole wings of 4 fresh chickens and use a knife to cut open the skin between the two bones in the wings, one on each side
+
+##Additional content
+
+-In this example, the chicken wings have a slightly spicy taste. If you need to increase the spiciness, please increase the amount of chili powder used, but it should not exceed 30g
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Taiwan Style/1.jpg b/translation/en/dishes/meat_dish/Taiwan Style/1.jpg
new file mode 100644
index 0000000000..3cc1fa4245
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Taiwan Style/1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3686f533a387a4c41611c6f67a5603cd45a211e0a65ee1dba76e9b492c25f1f0
+size 30221
diff --git a/translation/en/dishes/meat_dish/Taiwan Style/Taiwan Style.md b/translation/en/dishes/meat_dish/Taiwan Style/Taiwan Style.md
new file mode 100644
index 0000000000..50f2203e40
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Taiwan Style/Taiwan Style.md	
@@ -0,0 +1,33 @@
+#Practice of table braised pork
+
+Sugar and fat are the source of human happiness. Every mouthful of table braised pork rich in both can bring satisfaction to the soul.
+
+This article provides a table braised pork method with simple operation but undiminished flavor. The production time is expected to be 1.5 hours (0.5 hour operation, 1 hour stewing).
+
+Kitchen novices can get started.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Red onion (fire onion)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. There are approximately 2-3 people below.
+
+-Red onion 25g
+
+##Operation
+
+-Cut the pork belly with skin into slender strips of $0.7cm in length, 0.7cm in width, and 2.5cm in height
+
+! [Example of Meat Strips] (./1. jpg)
+
+-Red onions and chopped garlic for later use
+
+##Additional content
+
+-For the process of cutting pork belly into strips, the definition is: the pork belly with its skin facing upwards is placed on the table, and the plane where the skin is located is the plane formed by its length and width. The plane perpendicular to this plane is the height. The final effect of meat strips is a slender strip with alternating fat and lean. (Note: The meat strips here must be thin, with a smaller length and width. Thin meat strips are easier to stew and make soft and sticky.).
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Tiger skin elbow.md b/translation/en/dishes/meat_dish/Tiger skin elbow.md
new file mode 100644
index 0000000000..fe0cefbcb1
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Tiger skin elbow.md	
@@ -0,0 +1,47 @@
+#The method of making tiger skin elbows
+
+Tiger skin elbow is a traditional famous dish that uses pig elbow as the main ingredient. Through three steps of burning, frying, and stewing, the elbow skin is made into a tiger skin shape. The elbow skin is soft and tender, flavorful, fat but not greasy, and the lean meat is soft and delicious. This dish is the perfect choice to shut up and show off during festivals and holidays, and can be considered a life-saving treasure.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Pig's front elbow
+
+##Calculate
+
+-1 tablespoon=15ml
+
+|Raw materials | Quantity | Unit|
+
+##Operation
+
+###Preprocessing
+
+-After thawing the pig elbow, soak it in water for 1 hour to remove any blood.
+
+###Remove the fishy smell
+
+-Take 1 scallion of white onion, divide it into 3 sections, and put it in a pot.
+
+###Deep frying
+
+-Add cold oil to the pot, using the previous amount of water as a reference, and it is best to submerge the pork elbow by more than 3/5. Heat over medium heat.
+
+###Fried sugar color
+
+-[Stir fried sugar color] 200ml (stir fried sugar color. md) for later use.
+
+###Stewed and boiled
+
+-Add pork elbow into a pressure cooker, and add all the broth, sugar color, fragrant leaves, cinnamon, cardamom, Sichuan peppercorns, seasoning, dark soy sauce, light soy sauce, and white vinegar. If you like sweet taste, you can add an additional 2-3 grams of rock sugar.
+
+###Juice harvesting
+
+-Mix water starch during stewing. Take one bowl, add 1 tablespoon of starch, 100ml of water, and stir until it becomes a white suspension
+
+##Additional content
+
+-Reference: [Bilibili Old Rice Bone Video Tutorial]（ https://www.bilibili.com/video/BV1P4421c7s5 )
+
+<! -- The following text must be retained.  -->
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Tomato beef brisket/Tomato beef brisket.md b/translation/en/dishes/meat_dish/Tomato beef brisket/Tomato beef brisket.md
new file mode 100644
index 0000000000..d9f8ed7fb7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Tomato beef brisket/Tomato beef brisket.md	
@@ -0,0 +1,25 @@
+#The recipe for tomato and beef brisket
+
+Tomato and beef brisket soup is rich, sweet and sour, delicious, and the beef is soft and mellow, perfect for pairing with rice. Generally, beginners need 90 minutes to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+*Tomatoes
+
+##Calculate
+
+Each one:
+
+-3-4 tomatoes (each weighing approximately 200g)
+
+##Operation
+
+-Cut the beef brisket into strips and chunks, with a length, width, and height of 2cm. Put them in cold water and boil for 2 minutes to remove any blood. Remove and rinse thoroughly
+
+##Additional content
+
+-Pay attention to safety when using fire, pay attention to safety when using fire, pay attention to safety when using fire
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Tomato red sauce.md b/translation/en/dishes/meat_dish/Tomato red sauce.md
new file mode 100644
index 0000000000..74213216d0
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Tomato red sauce.md	
@@ -0,0 +1,25 @@
+#The recipe for tomato red sauce
+
+Tomato red sauce is rich and delicious, nutritious, and we really like it. It can be used as a versatile sauce for pancakes, pasta, Hot dry noodles and other staple foods. Somewhat tedious, suitable for people with cooking experience to try. It's okay if you can't finish it all at once, you can take it out and heat it up anytime after freezing. (But remember to eat)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Crushed beef
+
+##Calculate
+
+Each one:
+
+-500g ground beef
+
+##Operation
+
+-Chop carrots, celery, and onions into small pieces, and slice garlic cloves.
+
+##Additional content
+
+-Considering that different brands of tomato sauce contain different amounts of salt, it is recommended to add less salt when stir frying beef and taste it before seasoning when cooking**
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Twice cooked pork/1.jpeg b/translation/en/dishes/meat_dish/Twice cooked pork/1.jpeg
new file mode 100644
index 0000000000..11c5bfebb7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Twice cooked pork/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e1c83481ffa82bf0d22631984d1c75df5b4aadbace98933337cd6a938f3c0f69
+size 156595
diff --git a/translation/en/dishes/meat_dish/Twice cooked pork/2.jpeg b/translation/en/dishes/meat_dish/Twice cooked pork/2.jpeg
new file mode 100644
index 0000000000..47350b58c0
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Twice cooked pork/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:448c9b45675459262ac7f67cf93f207bcf922b4b284a38d2c6ea227fef417cf7
+size 172039
diff --git a/translation/en/dishes/meat_dish/Twice cooked pork/Twice cooked pork.md b/translation/en/dishes/meat_dish/Twice cooked pork/Twice cooked pork.md
new file mode 100644
index 0000000000..355d6e30a4
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Twice cooked pork/Twice cooked pork.md	
@@ -0,0 +1,43 @@
+#How to make Twice cooked pork
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork belly
+
+##Calculate
+
+-The dosage of streaky pork is 0.5 jin/man 0.3 jin/woman (authentic Twice cooked pork is made with two cuts of meat [commonly known as hip tip], which is firm and fat and thin)
+
+##Operation
+
+###Processing of pork belly in one section
+
+-Heat up the pot and press the pork belly tightly onto it with your hands to fry the skin
+
+###Side dish processing
+
+-Cut green and red peppers into circles
+
+###Pork belly two-stage processing
+
+-Remove the cooked pork belly and let it cool in cold water
+
+###Start stir frying meat
+
+Attention, this step * * should be performed quickly and be careful not to burn the pot**
+
+1. Heat up the pot and add a layer of bottom oil to make it smooth
+
+###Simplified version
+
+-Choose frozen pork belly and keep it for 0.5 hours or fresh pork belly and refrigerate it for 1 hour, then cut it into 2-5 mm thin slices
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+-If you don't like garlic sprouts, you can replace them with onions or other vegetables, but you should pay attention to the ripeness of the vegetables and stir fry them in advance, otherwise the vegetables may not be fully cooked
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/Pickled winter melon.jpg b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Pickled winter melon.jpg
new file mode 100644
index 0000000000..ae937e7516
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Pickled winter melon.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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+size 112631
diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/Roll meat.jpg b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Roll meat.jpg
new file mode 100644
index 0000000000..c1fe0214f3
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Roll meat.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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+size 142445
diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon fermented meat products.jpg b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon fermented meat products.jpg
new file mode 100644
index 0000000000..8f032f7028
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+++ b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon fermented meat products.jpg	
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+size 235266
diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon shape.jpg b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon shape.jpg
new file mode 100644
index 0000000000..a6e7a4ae95
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+++ b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon shape.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon stuffed meat.md b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon stuffed meat.md
new file mode 100644
index 0000000000..e9f50c787b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Winter melon stuffed meat/Winter melon stuffed meat.md	
@@ -0,0 +1,49 @@
+#The method of making meat with winter melon
+
+! [Winter Melon Meat Products] (./Winter Melon Meat Products. jpg)
+
+The combination of meat and vegetables is fresh, tender, smooth, and easy to make. Usually 30 minutes.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Winter melon
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-300g minced pork
+
+##Operation
+
+-Peel the winter melon and cut it into 25cm long and 3cm thick slices
+
+! [Winter melon shape] (./Winter melon shape. jpg)
+
+-Put the sliced winter melon into a bowl, add 15g of salt, spread the melon evenly, and let it sit for 10 minutes
+
+! [Pickled Winter Melon] (./Pickled Winter Melon. jpg)
+
+-Take out one slice of winter melon and roll it up, then stuff the meat in
+
+! [Roll Meat] (./Roll Meat. jpg)
+
+-Put it on a plate and place it at the edge of the plate
+
+! [Arrange Plate] (./Arrange Plate. jpg)
+
+-Crack one egg into the middle circle
+
+! [Crack eggs] (./Crack eggs. jpg)
+
+-Boil water in a regular iron pot, steam for 15 minutes, and cover with a lid
+
+##Additional content
+
+-When operating, be careful when taking out winter melon and making meat, as the dish is very hot.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Winter melon stuffed meat/plating.jpg b/translation/en/dishes/meat_dish/Winter melon stuffed meat/plating.jpg
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diff --git a/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step 2 Stir fry the duck.jpg b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step 2 Stir fry the duck.jpg
new file mode 100644
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diff --git "a/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step \342\221\240 Prepare Rice noodles.jpg" "b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step \342\221\240 Prepare Rice noodles.jpg"
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diff --git "a/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step \342\221\242 Rice noodles wrapped duck.jpg" "b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Step \342\221\242 Rice noodles wrapped duck.jpg"
new file mode 100644
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diff --git a/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.jpg b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.jpg
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+++ b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.md b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.md
new file mode 100644
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--- /dev/null
+++ b/translation/en/dishes/meat_dish/Xiangqi Mifu Duck/Xiangqi Mifu Duck.md	
@@ -0,0 +1,31 @@
+#The recipe for Xiangqi Mifu duck
+
+! [Xiangqi Mifu Duck] (./Xiangqi Mifu Duck. jpg)
+
+The characteristic dishes of Liangqi region in Hunan are available on every table during festivals and holidays. The duck meat is wrapped in Rice noodles, and the salty taste and long aftertaste can relieve nostalgia.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Ducks (must be freshly slaughtered)
+
+##Calculate
+
+3-4 people eat normally
+
+-Ducks: 1000g
+
+##Operation
+
+*Stir together glutinous rice flour, sticky Rice noodles, steamed meat flour, fine chili powder, 5g salt and white pepper
+
+##Additional content
+
+This is a hometown dish.
+
+Below are the important steps for reference:
+
+! [step ①: prepare Rice noodles. jpg] (./step ①: prepare Rice noodles. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Big Plate Chicken.jpeg b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Big Plate Chicken.jpeg
new file mode 100644
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+++ b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Big Plate Chicken.jpeg	
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diff --git a/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Large plate chicken skin with noodles.jpeg b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Large plate chicken skin with noodles.jpeg
new file mode 100644
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--- /dev/null
+++ b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Large plate chicken skin with noodles.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Xinjiang Big Plate Chicken.md b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Xinjiang Big Plate Chicken.md
new file mode 100644
index 0000000000..16109c88ae
--- /dev/null
+++ b/translation/en/dishes/meat_dish/Xinjiang Big Plate Chicken/Xinjiang Big Plate Chicken.md	
@@ -0,0 +1,27 @@
+#The recipe for Xinjiang large plate chicken
+
+! [Big Plate Chicken] (./Big Plate Chicken. JPEG)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Sichuan peppercorns, fragrant leaves, fragrant fruits, Sichuan peppercorns, garlic, scallions
+
+##Calculate
+
+Eating for 2 people
+
+-Chicken with two musket legs (approximately 1kg)
+
+##Operation
+
+-Cut the meat into chunks first, soak it in water and salt for 5 minutes to remove blood and fishy smell, and then dry the water
+
+**Additionally, this method can be used for eating noodles. Buy coarse noodle paste, flatten it flat, and then use your hands to shape it into wide noodles. Make sure it is wide noodles, and once it is ready, you can put it into a large plate of chicken and mix it with the soup for an excellent taste! **
+
+! [Large Plate Chicken Skin with Noodles] (./Large Plate Chicken Skin with Noodles. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/Zhuhou beef brisket/Beef brisket area.jpeg b/translation/en/dishes/meat_dish/Zhuhou beef brisket/Beef brisket area.jpeg
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diff --git a/translation/en/dishes/meat_dish/Zhuhou beef brisket/Zhuhou beef brisket.md b/translation/en/dishes/meat_dish/Zhuhou beef brisket/Zhuhou beef brisket.md
new file mode 100644
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--- /dev/null
+++ b/translation/en/dishes/meat_dish/Zhuhou beef brisket/Zhuhou beef brisket.md	
@@ -0,0 +1,35 @@
+#The method of making beef brisket with pillar waiting
+
+! [Zhuhou beef brisket finished product] (./Zhuhou beef brisket. JPEG)
+
+Delicious meat aroma, enticing color, nourishing and strong, with excellent taste, this is a mouth watering Cantonese dish. A pressure cooker only takes 1 hour, otherwise it needs to be stewed for 3 hours.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Stew pot, pressure cooker (optional, but highly recommended!)
+
+##Calculate
+
+Here is the amount for two people to consume:
+
+-Beef brisket 500-600g
+
+##Operation
+
+-Prepare the auxiliary materials first:
+
+-Bowl 1: Cut ginger into small pieces of 1.5cm * 1.5cm, peel off half of the garlic, and if there is chili, cut it into 1cm pieces
+
+-Beef doesn't need to be cut, just put it in cold water and boil it over high heat. When the water boils, remove the beef
+
+-A. Ordinary stew pot: stew on low heat for 3 hours
+
+-After the time is up, open the lid and season. If it's not salty enough, add salt or light soy sauce (add a small amount and taste continuously until it's suitable). If it's not sweet enough, add sugar in the same way
+
+##Additional content
+
+-Reference: [Tutorial on Zhuhou Beef brisket+Maogen Horseshoe Bamboo Cane Water]（ https://www.bilibili.com/video/BV12C4y1W7ox )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/beer-braised duck/beer-braised duck.jpg b/translation/en/dishes/meat_dish/beer-braised duck/beer-braised duck.jpg
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/meat_dish/beer-braised duck/beer-braised duck.md b/translation/en/dishes/meat_dish/beer-braised duck/beer-braised duck.md
new file mode 100644
index 0000000000..fef3d0ef1b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/beer-braised duck/beer-braised duck.md	
@@ -0,0 +1,27 @@
+#The recipe for beer duck
+
+! [Beer Duck Finished Product] (./Beer Duck. jpg)
+
+Beer duck not only has a fresh and fragrant taste, but also carries a refreshing beer aroma. Meat is not greasy after eating for a long time, and soup is not diluted after being boiled for a long time. The unique flavor, with a hot but not floating, fragrant but not greasy taste, is endlessly praised. Generally, beginners need 1 hour to complete it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Duck meat
+
+##Calculate
+
+Each one:
+
+-Half duck meat (about 1kg)
+
+##Operation
+
+-Cut the duck into small pieces of 3 cm, put the duck meat in cold water, add ginger slices and cooking wine, blanch once, remove and drain the water, and set aside.
+
+##Additional content
+
+-The amount of beer must be sufficient to cover all the duck meat, and it is best to choose a light aroma beer.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.jpg b/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.jpg
new file mode 100644
index 0000000000..1f9d06127c
--- /dev/null
+++ b/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3a2cf3160bfd77b9a5763f735e79e46fd6882d5fdb901c4627026fac6c3bff2a
+size 86781
diff --git a/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.md b/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.md
new file mode 100644
index 0000000000..dc83b1cb5b
--- /dev/null
+++ b/translation/en/dishes/meat_dish/boneless chicken feet/boneless chicken feet.md	
@@ -0,0 +1,39 @@
+#The method of boneless chicken feet
+
+! [Boneless Chicken Claw Finished Product] (./Boneless Chicken Claw. jpg)
+
+This is a boneless chicken claw that is easy to make but consumes physical strength and endurance. It is sour, spicy, appetizing, chewy, and refreshing. It takes a total of 8 hours and 15 minutes to make for the first time.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Chicken Claw
+
+##Calculate
+
+One serving is enough for 2-3 people to eat.
+
+-Chicken Claw 1kg
+
+##Operation
+
+###Chicken Claw Processing
+
+-Use scissors/knives to cut off all the nails on the chicken feet, including the flesh and bones under the nails, so that there are no nails left**
+
+###Bone removal
+
+This step can be omitted and will take approximately 2 hours
+
+-Put it in the refrigerator, * * freezer layer * * for 20 minutes
+
+###Mix marinade
+
+-Cut the millet chili evenly into small pieces
+
+##Additional content
+
+-When operating, it is necessary to pay attention to the boiling water level line. If less than 3/4 of the ingredients are found, the water should be heated until the ingredients are submerged.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/grilled chicken wings.md b/translation/en/dishes/meat_dish/grilled chicken wings.md
new file mode 100644
index 0000000000..cb902515cf
--- /dev/null
+++ b/translation/en/dishes/meat_dish/grilled chicken wings.md	
@@ -0,0 +1,29 @@
+#The recipe for grilling chicken wings
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-In chicken wings
+
+##Calculate
+
+-The dosage of chicken wings is 3-4 per person
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Pre treatment of chicken wings
+
+-Put chicken wings into a bowl
+
+###Baking process
+
+-Preheat the oven to 200 ℃
+
+##Additional content
+
+-Honey, soy sauce, ginger and garlic powder, five spice powder, etc. can be added as seasonings when marinating chicken wings to enhance taste and aroma
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/marinated dish/Stewed Beef.jpeg b/translation/en/dishes/meat_dish/marinated dish/Stewed Beef.jpeg
new file mode 100644
index 0000000000..dd0f368441
--- /dev/null
+++ b/translation/en/dishes/meat_dish/marinated dish/Stewed Beef.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:307470297cb0530ad2e55e597da2c027f4256f25ea69c7b34f985e225852d980
+size 571100
diff --git a/translation/en/dishes/meat_dish/marinated dish/beef noodles.jpeg b/translation/en/dishes/meat_dish/marinated dish/beef noodles.jpeg
new file mode 100644
index 0000000000..3fda58fdbd
--- /dev/null
+++ b/translation/en/dishes/meat_dish/marinated dish/beef noodles.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8fca6d255f545c87957a4b7be503af35a3123f3656849f3eac18047603a25cf7
+size 721513
diff --git a/translation/en/dishes/meat_dish/marinated dish/bittern.jpeg b/translation/en/dishes/meat_dish/marinated dish/bittern.jpeg
new file mode 100644
index 0000000000..fa490bb3fa
--- /dev/null
+++ b/translation/en/dishes/meat_dish/marinated dish/bittern.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1c6bb2c84276bd3f9c889360d7cbbcbe8bf74ac94372b69dfc415d44c05bc5b2
+size 771752
diff --git a/translation/en/dishes/meat_dish/marinated dish/marinated dish.md b/translation/en/dishes/meat_dish/marinated dish/marinated dish.md
new file mode 100644
index 0000000000..d2c8081bab
--- /dev/null
+++ b/translation/en/dishes/meat_dish/marinated dish/marinated dish.md	
@@ -0,0 +1,51 @@
+#The recipe for braised dishes
+
+Lu Cai is a classic Chinese braised dish that is rich in protein and various vitamins. The meat is tender and juicy, with a fragrant aroma. The degree of flavor can be adjusted according to the soaking time. This dish is suitable as a cold dish, a side dish, or a staple food. The brine can also be used multiple times, and the more aged it is, the more fragrant it becomes.
+
+! [Braised Beef] (./Braised Beef. JPEG)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Halogen package (available for purchase at supermarkets)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving can be consumed by 2-3 people.
+
+Each one:
+
+-1 pack of brine material (approximately 10g)
+
+##Operation
+
+It is recommended to check the tutorial on frying [sugar color] (./../../condition/sugar color. md) before doing so
+
+-Soak the cow tendon in cold water for at least 3 hours in advance to remove blood
+
+###Prepare brine
+
+-Prepare sugar color: Add 30g of white sugar to the pot, heat over low heat until the sugar is completely melted and turns brown, add 150ml of hot water, stir well and set aside for later use
+
+###Braised beef
+
+-Blanch the cow tendon in a pot for 2-3 minutes, then remove it and rinse the surface with hot water to remove any foam
+
+###Save brine
+
+-Method for repeated use of brine: After each meat is marinated, filter the brine to remove all solid contents, boil it again for sterilization, and store it in refrigeration or freezing after cooling. Add seasoning according to the original formula ratio when using. (The amount of water added depends on the usage of brine)
+
+###Cold seasoning
+
+-Mix minced garlic, chopped scallions, white sesame seeds, and chili powder in a ratio of 1:1:1:1. Add millet chili according to personal taste, add a small amount of sesame oil or bell pepper oil to hot vegetable oil, pour it on the seasoning in batches, then add 10ml of soy sauce, vinegar, oyster sauce, 5ml of sugar, monosodium glutamate/chicken essence, and finally mix 15ml of braised soup evenly.
+
+##Additional content
+
+-You can take another part of the brine to make beef noodles, which can be used as the soup base for white water noodles, and add your favorite vegetables for an excellent taste.
+
+! [Beef Noodle] (./Beef Noodle. JPEG)
+
+Brine:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.jpg b/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.jpg
new file mode 100644
index 0000000000..7ca90ff576
--- /dev/null
+++ b/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:020d49a9cc65c30953f7ea1f8ad6f278349be99cc83a7edc76275fbcb4eef130
+size 228793
diff --git a/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.md b/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.md
new file mode 100644
index 0000000000..7c053cd2de
--- /dev/null
+++ b/translation/en/dishes/meat_dish/mouth-watering chicken/mouth-watering chicken.md	
@@ -0,0 +1,27 @@
+#The recipe for drooling chicken
+
+! [Koushui Chicken] (./Koushui Chicken. jpg)
+
+Mouth watering chicken (cold dish), in the scorching summer, hot dishes are difficult to eat, but it is also obsessed with meat,
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Half a chicken
+
+##Calculate
+
+Each one:
+
+-20ml edible oil
+
+##Operation
+
+-Ginger slices, 1 scallion, 15 Sichuan peppercorns for later use
+
+##Additional content
+
+-The second method of making drool chicken will be updated later
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/steak/steak.jpg b/translation/en/dishes/meat_dish/steak/steak.jpg
new file mode 100644
index 0000000000..ac59f66231
--- /dev/null
+++ b/translation/en/dishes/meat_dish/steak/steak.jpg
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:14fff3f6abd2e95f28d8dee24727516e997208adb44affa2b9b1d30e9ee8fc32
+size 127330
diff --git a/translation/en/dishes/meat_dish/steak/steak.md b/translation/en/dishes/meat_dish/steak/steak.md
new file mode 100644
index 0000000000..795cccc6e7
--- /dev/null
+++ b/translation/en/dishes/meat_dish/steak/steak.md
@@ -0,0 +1,59 @@
+#The recipe for steak
+
+! [Finished steak] (./steak. jpg)
+
+Steak is a popular Western meat dish that is rich in protein, oil, and minerals such as iron and zinc. The cooking process of steak is controlled by flexible cooking techniques such as frying, grilling, slow cooking, and maturation, ranging from medium rare (pink in the center) to fully cooked (fully cooked). High temperature cooking can form a burnt aroma shell, which can be paired with salt, garlic, butter, and spices to obtain rich flavors. The basics of steak cooking are relatively simple, but mastering them is difficult. This article mainly introduces the simplest fried steak, the entire cooking process takes 15-30 minutes. The picture shows short ribs of 5% cooked beef.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Flat bottomed pan (recommended cast iron flat bottomed pan if conditions permit)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Beef steak 450-500g (two slices)
+
+##Operation
+
+###Material preparation
+
+1. Remove the steak from the refrigerator and thaw it.
+
+-If the steak is frozen, it should be transferred to the refrigerator one night in advance and left at room temperature half an hour before cooking.
+
+2. Wash the small tomatoes, potatoes, and mushrooms, cut them in half and set aside.
+
+-For naked eye steak (see [How to choose different types of steak])（ https://zhuanlan.zhihu.com/p/72352426 ））Insert kitchen scissors vertically into the connective tissue at the center of the naked eye steak and make 1-2 cuts. This is because the "naked eye" of the steak (i.e. this connective tissue) will contract violently at high temperatures, causing the steak to deform and making it difficult to heat evenly.
+
+###Cooking
+
+Note: This process is suitable for making 2-3cm thick, 5-7 mature steaks. If you prefer different degrees of ripeness, consider increasing or shortening the frying time for the first half by 20-30% based on this.
+
+1. Turn on the stove to high heat (see Appendix for instructions on heat intensity), and add olive oil to the pot. Heat the pot for 15-30 seconds.
+
+-For sirloin steak and fillet steak, you need to use chopsticks or a spatula to stand the steak upright and fry its sides for about 30 seconds.
+
+7. Switch the stove to medium heat, then quickly add butter, garlic, and thyme in order. Use a spatula to quickly spread butter in the pot until it is completely melted. Press garlic under the steak to enhance its flavor.
+
+-You can determine the current heat by observing the state of the oil dripping onto the surface of the steak. If the oil bubbles when poured on the steak and the color of the oil does not turn dark brown, then the oil temperature is appropriate.
+
+10. Remove the steak and place it on a cutting board, wrap it in tin foil, and wait for 5-10 minutes. The function of this process (called waking meat) is to use the temperature of the steak itself to continue heating and lock in moisture.
+
+##Additional content
+
+###Control of Fire Temperature
+
+Frying steak is the art of controlling the heat. Due to space limitations, here are some quantitative methods for evaluating firepower and the terms related to fire used in this article. For more information, please refer to [Oil Temperature Judgment Techniques] (../../../tics/advanced/oil temperature judgment techniques. md).
+
+-For induction cookers:
+
+###About seasoning
+
+The seasoning of steak does not necessarily need to follow the specifications in this guide. Generally speaking, garlic, black pepper, and butter are necessary, but if you don't like the taste of lip shaped plants such as rosemary or thyme, you are free to try other steak seasonings for seasoning. There are also various barbecue seasoning salts available on the market for selection. The author once discovered a combination of Chinese and Western methods, which involves cutting open the chili peppers and adding garlic slices to olive oil for frying, and then pouring them over the steak as a seasoning, creating a unique flavor.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/steamed mandarin fish/Steamed Mandarin Fish Finished Product Picture.jpg b/translation/en/dishes/meat_dish/steamed mandarin fish/Steamed Mandarin Fish Finished Product Picture.jpg
new file mode 100644
index 0000000000..309ed0756a
--- /dev/null
+++ b/translation/en/dishes/meat_dish/steamed mandarin fish/Steamed Mandarin Fish Finished Product Picture.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:cdf7dc591a39cec31aa9d63c174c12d4f6a8aa9857a7c5fb56291b60b5de878d
+size 241354
diff --git a/translation/en/dishes/meat_dish/steamed mandarin fish/steamed mandarin fish.md b/translation/en/dishes/meat_dish/steamed mandarin fish/steamed mandarin fish.md
new file mode 100644
index 0000000000..f55d6ceefd
--- /dev/null
+++ b/translation/en/dishes/meat_dish/steamed mandarin fish/steamed mandarin fish.md	
@@ -0,0 +1,29 @@
+#The method of steaming mandarin fish
+
+! [Steamed Mandarin Fish Finished Product Picture] (./Steamed Mandarin Fish Finished Product Picture. jpg)
+
+Mandarin fish can be called the king of freshwater fish, with a delicious taste. The so-called high-end ingredients only require the simplest cooking method, and steaming can best reflect the deliciousness of Mandarin fish.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Mandarin fish
+
+##Calculate
+
+Each serving (approximately 2 people):
+
+-500g Mandarin Fish
+
+##Operation
+
+1. * * Food processing * *:
+
+2. * * Frying process * *:
+
+##Additional content
+
+-* * Precautions * *:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/meat_dish/sweet-and-sour pork.md b/translation/en/dishes/meat_dish/sweet-and-sour pork.md
new file mode 100644
index 0000000000..db67df1355
--- /dev/null
+++ b/translation/en/dishes/meat_dish/sweet-and-sour pork.md	
@@ -0,0 +1,27 @@
+#Recipe for Gulu Meat
+
+Gulu meat is a very delicious dish that can be enjoyed with relish with just one dish, loved by both adults and children. And this time we made a simplified version of pineapple pork belly, which can be made with simple ingredients to create a unique flavor of pork belly at home.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Mei Tou Pork
+
+##Calculate
+
+Each one:
+
+-1 tablespoon=15ml
+
+-100g Plum Head Pork
+
+##Operation
+
+-Wash 100 grams of pork from Mei Tou, then dry it with kitchen paper and cut the pork into a circle smaller than the desired finished product.
+
+##Additional content
+
+-To make the meat more layered, you can add eggs to the cornstarch, which will make it crispy and fragrant when fried
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Air fryer chicken wings/Air fryer chicken wings.md b/translation/en/dishes/semi-finished/Air fryer chicken wings/Air fryer chicken wings.md
new file mode 100644
index 0000000000..49559faf3b
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Air fryer chicken wings/Air fryer chicken wings.md	
@@ -0,0 +1,27 @@
+#Method for making chicken wings in an air fryer
+
+! [Chicken Wings] (./Chicken Wings _. jpg)
+
+Air fryer is convenient for making chicken wings, as the food with its own oil and fat tastes better than KFC's, and you don't have to wash the dishes after eating.
+
+-Cooking time: 40 minutes (preparation for 3 minutes+thawing for 20 minutes+cooking for 17 minutes)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Essential: In chicken wings (recommended to buy Tyson's Orleans chicken wings, JD offers discounts of over 30 bags of 454g, approximately 12 pieces). I have also bought from Shangxian and Shengnong, but it's not as convenient. Tyson's is marinated, but if you have time, you can buy one that hasn't been marinated and marinate it yourself. ）
+
+##Calculate
+
+-6 chicken wings in total (Tyson Orleans chicken wings, other brands such as Saint Nong Dodo wings may be larger, please consider according to your appetite)
+
+##Operation
+
+-Take the chicken wings out of the refrigerator, place them face down in a tin foil baking tray, sprinkle with chopped basil, cover with plastic wrap, and thaw naturally for 20 minutes
+
+##Additional content
+
+-Recommend purchasing an air fryer with good temperature control, otherwise it may become burnt
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings -0.jpg b/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings -0.jpg
new file mode 100644
index 0000000000..ea71123076
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings -0.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:dfb07d57f5ae71e8e8120064fe43da126ad053c7eba3f0b035be00ea1ef99d0e
+size 545083
diff --git a/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings in 1.jpg b/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings in 1.jpg
new file mode 100644
index 0000000000..579a8df025
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Air fryer chicken wings/Chicken wings in 1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:003fd38c64f6dbab93dcc21e6ce7a679222e4763d917175953c0a4c1e5da7867
+size 551315
diff --git a/translation/en/dishes/semi-finished/Air fryer lamb chops/Air fryer lamb chops.md b/translation/en/dishes/semi-finished/Air fryer lamb chops/Air fryer lamb chops.md
new file mode 100644
index 0000000000..69f568bdf2
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Air fryer lamb chops/Air fryer lamb chops.md	
@@ -0,0 +1,27 @@
+#The method of making lamb chops in an air fryer
+
+! [Example dish product] (./lamb chops. jpg)
+
+The air fryer lamb chops super lazy version has a decent taste, mainly depending on the quality of the lamb chops.
+
+-Total cooking time: 40 minutes (preparation for 5 minutes+marinating for 20 minutes+cooking for 15 minutes)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Essential: Lamb Chop (Recommended for JD to purchase Da Manor New Zealand imported lamb French shoulder steak, 500g/bag, three pieces in total, JD discounts 42 yuan)
+
+##Calculate
+
+-One piece of lamb chops weighs about 160g
+
+##Operation
+
+-Put lamb chops into a bowl and rinse with clean water to remove any blood
+
+##Additional content
+
+-Recommend purchasing an air fryer with good temperature control, otherwise it may become burnt
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Air fryer lamb chops/lamb chops.jpg b/translation/en/dishes/semi-finished/Air fryer lamb chops/lamb chops.jpg
new file mode 100644
index 0000000000..73ca0766c4
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Air fryer lamb chops/lamb chops.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3d934589b30ef560f645accc5ecaca383713f00cf23b702bc52695e4424cdfca
+size 568327
diff --git a/translation/en/dishes/semi-finished/Butter hotpot base.md b/translation/en/dishes/semi-finished/Butter hotpot base.md
new file mode 100644
index 0000000000..b2369ca559
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Butter hotpot base.md	
@@ -0,0 +1,55 @@
+#The method of making butter hotpot base
+
+Chongqing hotpot, also known as tripe hotpot or spicy hotpot, is one of the traditional Chinese ways of eating.
+
+It originated on the banks of the Jialing River in Chongqing during the late Ming and early Qing dynasties, and this dish was also a crude dining method for boatmen and boatmen at ports such as Chaotianmen.
+
+Its main raw materials are cow tripe, pig yellow throat, duck intestine, cow blood, etc.
+
+Generally, beginners only need one hour to complete it.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+###Raw materials
+
+-Butter 4500 g
+
+###Spices
+
+-Shanna 5 g
+
+####Granular spice
+
+The above ingredients are crushed into approximately 4 mm particles in a grinder for later use.
+
+####Plastic spice
+
+Wash and set aside the above ingredients.
+
+###Tools
+
+-Crusher
+
+##Calculate
+
+-Each ingredient can be used to make 7.5 kg of hotpot base/hotpot oil
+
+##Operation
+
+-Place the pot on high heat and add butter until 80% hot (240 ± 10 ° C). Then add 100g of ginger, scallions, onions, and garlic each. Fry until dry (absorb any unpleasant odor (butter smell)), then remove and discard.
+
+###As a base material
+
+-Put the pot into a container and let it sit in a low temperature environment (10-20) for 5 days before use for the best effect.
+
+###As an old oil
+
+-Take out the pot and put it into a container. Add the dried chili noodles and stir well for 24 hours, then wait for the old oil to be made.
+
+##Additional content
+
+-Warning: Please dry your hands of water droplets during operation! To prevent water from entering the oil pot and causing an explosion! Causing serious burns! **
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/French fries/French fries.jpg b/translation/en/dishes/semi-finished/French fries/French fries.jpg
new file mode 100644
index 0000000000..0b46a15240
--- /dev/null
+++ b/translation/en/dishes/semi-finished/French fries/French fries.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1f307f51d716674a1f22027277f8f66282233a431af3456582e9fcc978ee6f9b
+size 391271
diff --git a/translation/en/dishes/semi-finished/French fries/French fries.md b/translation/en/dishes/semi-finished/French fries/French fries.md
new file mode 100644
index 0000000000..3f3539925e
--- /dev/null
+++ b/translation/en/dishes/semi-finished/French fries/French fries.md	
@@ -0,0 +1,47 @@
+#The method of making French fries
+
+! [French fries] (./French fries. jpg)
+
+french fries 🍟 It's a type of potato 🥔\ potato 🥔\ potato 🥔 Fast food made by cutting into strips and then frying (which may not be considered fast food in some countries) is very suitable. Compared to deep frying, air fryers may be easier to avoid crashes and achieve asynchronous non blocking. Compared to cutting potatoes by hand, washing away starch, and spraying oil, using semi-finished French fries may significantly reduce calorie consumption before calorie intake. Rounding them up will significantly reduce calorie consumption before calorie intake.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-1 bag of semi-finished French fries (recommended brand McKinsey)
+
+>Note that different cooking tools may be used for frying French fries, and only the method of using an "air fryer" will be introduced here.
+
+##Calculate
+
+-As a staple food, 400g per person per meal (based on semi-finished products)
+
+>Using the above conditions, calculate the material usage based on the required amount (including but not limited to daily food intake, mood, and pre meal exercise).
+
+##Operation
+
+###Kaifeng french fries
+
+-Pay attention to keeping the opening small when opening large quantities of semi-finished French fries in Kaifeng, which can effectively reduce frost on the surface of the fries during long-term storage.
+
+###Preheating air fryer
+
+-Plug in and preheat at 200 ℃ for 5 minutes.
+
+###French fries
+
+-Take out the French fries and place them in an air fryer at 200 ℃ for 20 minutes.
+
+###Brittle (optional)
+
+-At 10-15 minutes, take out the pot and spray a layer of oil with an area of 2/3 of the surface area of the dried French fries.
+
+###Remove and load the tray
+
+-For those who like crispy French fries, take them out and dance with the pot to let the air pass through the surface of the fries before putting them on a plate; I like the direct plating of soft fries. It is better to use dipping sauce or pour sauce over it.
+
+##Additional content
+
+-Tomato sauce, egg yolk sauce, honey mustard sauce, garlic sauce (.../../condition/garlic sauce. md)... The path to advancement for French fries lies in exploring sauces and their combinations.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Frozen dumplings.md b/translation/en/dishes/semi-finished/Frozen dumplings.md
new file mode 100644
index 0000000000..130bd7f5f7
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Frozen dumplings.md	
@@ -0,0 +1,31 @@
+#The method of making frozen dumplings
+
+Dumplings are a type of food originating from China that is filled with dough and shaped like a half moon or ingot. Dumplings are an important food during festivals such as the Lunar New Year and Winter Solstice. Usually, it is wrapped into a thin dough with minced meat and vegetable filling, and then sealed. The disadvantage of dumplings is that they are difficult to make. You may choose to purchase frozen dumplings to quickly enjoy steaming hot dumplings at home.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*A bag of frozen dumplings that has not expired
+
+##Calculate
+
+*Generally, one person can eat 7-10 dumplings
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*Over medium heat, pour water into the pot and wait for the water to boil.
+
+##Additional content
+
+This dish has some additional recipes, including but not limited to:
+
+Add the following additional materials:
+
+*10ml black vinegar
+
+*Consider pairing it with black vinegar for consumption. Suggested dosage: 10-20ml.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.md b/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.md
new file mode 100644
index 0000000000..08f3f8cf6e
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.md	
@@ -0,0 +1,27 @@
+#The recipe for lazy egg tarts
+
+! [Egg Tart Finished] (./Lazy Egg Tart. png)
+
+Egg tart is a common and delicious dessert. Generally speaking, making egg tart requires mixing egg tart liquid and making egg tart skin, which is a complex and time-consuming process. However, online shopping for semi-finished products can solve the above problems. Beginners only need about 40 points to complete it. From now on, as long as you have an oven at home, you can become a baking expert and help your family bake egg tarts!
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Need 1 oven (preferably with upper and lower fire function, or not)
+
+##Calculate
+
+Each one:
+
+-1 egg tart skin
+
+##Operation
+
+-Oven at 200 degrees Celsius, preheat for 10 minutes
+
+##Additional content
+
+-During operation, the time can be adjusted appropriately according to the size of the brown spots, if necessary
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.png b/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.png
new file mode 100644
index 0000000000..81a0655fa2
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Lazy Egg Tart/Lazy Egg Tart.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:89544396fa70bcd76d6489c9d343e59d31ec0ec3405e840e23b14f774344f1a8
+size 659940
diff --git a/translation/en/dishes/semi-finished/Liangpi.md b/translation/en/dishes/semi-finished/Liangpi.md
new file mode 100644
index 0000000000..f40479520b
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Liangpi.md
@@ -0,0 +1,35 @@
+#Practice of Liangpi
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Liangpi, gluten
+
+##Calculate
+
+*The dosage of Liangpi is 300 g/person, rounded downwards.
+
+##Operation
+
+###Preparation work
+
+*Add 500ml of water to the pot. Boil it.
+
+###Salt water preparation
+
+*Prepare a small bowl and add 3g of salt, 2g of chicken essence, 5g of light soy sauce, 1g of dark soy sauce, 1g of sesame oil, 2g of oyster sauce, and 5g of vinegar (salt and vinegar can be added according to personal taste, the above data is for general taste only).
+
+###Sesame Sauce Preparation
+
+*Note: The following measurements are for one person. If there are n people, please consciously multiply the measurements by n
+
+###Final steps
+
+*Take out the small basin prepared before and add the Liangpi prepared before.
+
+##Additional content
+
+Personal taste varies depending on the region, weather, and time. The specific amount of seasoning used depends on individual circumstances.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Quick frozen Wonton.md b/translation/en/dishes/semi-finished/Quick frozen Wonton.md
new file mode 100644
index 0000000000..6d0a4186be
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Quick frozen Wonton.md	
@@ -0,0 +1,39 @@
+#Quick frozen Wonton
+
+Wonton is a kind of traditional folk pasta originated in China. [dumpling] (./frozen dumplings. md) is differentiated from it. It has the characteristics of thin skin, tender filling, clear soup and delicious taste.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*An unexpired bag of frozen Wonton (it is better to bring your own seasoning bag)
+
+>Note that different cooking tools may be used for different methods of frozen Wonton. Here we only introduce the method of using the "electric rice cooker".
+
+##Calculate
+
+*Generally, one person can eat 12~20 Wonton per meal
+
+##Operation
+
+###Boil water
+
+*Pour water into the rice cooker and run it in stewing or boiling mode for 35 minutes. At this time, when you open the rice cooker, you should see that the water is boiling.
+
+###Lower Wonton
+
+*Carefully put the frozen Wonton into the water, and be careful not to burn.
+
+###Boiled Wonton
+
+*Cover the rice cooker and run it in the same stewing or boiling mode for 20 minutes.
+
+###Shengwonton
+
+*Put all Wonton into a bowl together with water that can cover all Wonton.
+
+##Additional content
+
+*After serving, you can also add boiled eggs (such as sun eggs) and eat them together.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.jpg b/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.jpg
new file mode 100644
index 0000000000..6887d0697b
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c873955d6f4782cdde126f1ab0b96d0870dce35a72ef9b7f71c0078634b221c0
+size 490819
diff --git a/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.md b/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.md
new file mode 100644
index 0000000000..2e79d065a6
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Quick frozen rice dumpling/Quick frozen rice dumpling.md	
@@ -0,0 +1,27 @@
+#Practice of Quick Frozen rice dumpling
+
+! [Quick frozen rice dumpling] (./Quick frozen rice dumpling. jpg)
+
+Quick frozen rice dumpling is a simple dish. Generally, beginners only need 6 minutes to complete it.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Quick frozen rice dumpling
+
+##Calculate
+
+Each one:
+
+-Quick frozen rice dumpling: 11 pieces. The quantity depends on the size of the bowl. Ensure that the maximum height of the rice dumpling placed in the bowl is not more than -5mm.
+
+##Operation
+
+-Take out the quick-frozen rice dumpling and put it into a bowl.
+
+##Additional content
+
+-Pay attention to add rice dumpling first and then heat the water, do not invert it, or rice dumpling may splash out hot water and burn. And the inability to control the height of the water surface may result in overflow.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/semi-finished/Semi finished pasta.md b/translation/en/dishes/semi-finished/Semi finished pasta.md
new file mode 100644
index 0000000000..418db3290a
--- /dev/null
+++ b/translation/en/dishes/semi-finished/Semi finished pasta.md	
@@ -0,0 +1,33 @@
+#Preparation of semi-finished pasta
+
+pasta 🍝 The main difference in taste between Chinese noodles and Chinese noodles is that it is made from the hardest durum flour among wheat varieties.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*1 bag of semi-finished Italian pasta (recommended brand Pumeido)
+
+>The firing time for different types of pasta varies, and this is the standard that Italy faces directly.
+
+##Calculate
+
+-2 people, 1 meal 520g (based on semi-finished products)
+
+>Using the above conditions, calculate the amount of materials required based on needs (including but not limited to daily food intake, mood, and pre meal exercise).
+
+##Operation
+
+###Method 1- Flat bottomed pan
+
+-Hot pot
+
+###Method 2- Microwave Oven
+
+-Put the noodles into a plate that can be used for microwave heating
+
+##Additional content
+
+-Traditional pasta is very long. Short Italian pasta became popular in the second half of the 20th century, with a typical length of 25-30 cm.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 01.jpg b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 01.jpg
new file mode 100644
index 0000000000..c60ddc27d8
--- /dev/null
+++ b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 01.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0005e2cf5436c419e86098fbd44da20bf914eb998a0e3229cf33b622b624d2bc
+size 282973
diff --git a/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 02.jpg b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 02.jpg
new file mode 100644
index 0000000000..d9809db7f1
--- /dev/null
+++ b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup 02.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b862b61f45b5b74e6f98740fb12a7d6e42c8b83c8d0c59d2bce479404247b472
+size 258482
diff --git a/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup.md b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup.md
new file mode 100644
index 0000000000..fd417e3828
--- /dev/null
+++ b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Angchi Fish Tofu Soup.md	
@@ -0,0 +1,29 @@
+#The recipe for Angchi Fish Tofu Soup
+
+-Angchi Fish/Sand Light Fish Tofu Soup with Few Thorns, Tender Meat, Rich Nutrients, Suitable for Children of Any Age
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Anguillifish or Sandfish
+
+##Calculate
+
+Each one:
+
+*A stingray or sandfish
+
+##Operation
+
+*After processing the fish, wash it thoroughly (paying special attention to the blood streaks in the stomach, as there may be a fishy smell if not cleaned thoroughly), put it in a large bowl, pour cooking wine, 10g ginger slices, 5g salt, and marinate for 15 minutes
+
+! [Example dish product] (./Sand Light Fish Tofu Soup. jpg)
+
+! [Example dish product] (./Angchi Fish Tofu Soup 01. jpg)
+
+! [Example dish product] (./Angchi fish tofu soup 02. jpg)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Angchi Fish Tofu Soup/Sha Guang Fish Tofu Soup.jpg b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Sha Guang Fish Tofu Soup.jpg
new file mode 100644
index 0000000000..455605bf08
--- /dev/null
+++ b/translation/en/dishes/soup/Angchi Fish Tofu Soup/Sha Guang Fish Tofu Soup.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c4fbd591613dcd80ca74bff2176b0b8a173bef7cd44f309b147dc18c04fe523c
+size 176307
diff --git a/translation/en/dishes/soup/Chenpi Pork Rib Soup.md b/translation/en/dishes/soup/Chenpi Pork Rib Soup.md
new file mode 100644
index 0000000000..b3c37f320a
--- /dev/null
+++ b/translation/en/dishes/soup/Chenpi Pork Rib Soup.md	
@@ -0,0 +1,31 @@
+#The method of making tangerine peel and pork rib soup
+
+Fresh pork ribs can be used not only for cooking or stewing, but also for making soup. The soup made with Guangdong tangerine peel is very healthy and has a certain nourishing effect on the spleen, stomach, lungs, and throat. It is a must-have for those who stay up late.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Pork ribs
+
+##Calculate
+
+Each one:
+
+*Pork ribs can also be replaced with pork bones, 4-5 pieces
+
+##Operation
+
+###Prepare dishes
+
+*Heat the pork ribs aside with hot water to remove blood
+
+###Operation
+
+*Open the soup pot and place pork ribs at the bottom, then add tangerine peel, Ophiopogon japonicus, Polygonatum sibiricum, Dendrobium officinale, and American ginseng in sequence
+
+##Additional content
+
+The soup pot is very hot, be careful not to scald it or slip and break it when holding it
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.jpg b/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.jpg
new file mode 100644
index 0000000000..71986a074a
--- /dev/null
+++ b/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:63a81eca9c15e9ed8ef8e01f6792f545959778e7dd2a40660557a96bab07d077
+size 257484
diff --git a/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.md b/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.md
new file mode 100644
index 0000000000..f003dc6de3
--- /dev/null
+++ b/translation/en/dishes/soup/Chenpi Pork Rib Soup/Chenpi Pork Rib Soup.md	
@@ -0,0 +1,33 @@
+#The method of making tangerine peel and pork rib soup
+
+Fresh pork ribs can be used not only for cooking or stewing, but also for making soup. The soup made with Guangdong tangerine peel is very healthy and has a certain nourishing effect on the spleen, stomach, lungs, and throat. It is a must-have for those who stay up late.
+
+! [Chenpi Rib Soup] (./Chenpi Rib Soup. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Pork ribs
+
+##Calculate
+
+Each one:
+
+*Pork ribs can also be replaced with pork bones, 4-5 pieces
+
+##Operation
+
+###Prepare dishes
+
+*Heat the pork ribs aside with hot water to remove blood
+
+###Operation
+
+*Open the soup pot and place pork ribs at the bottom, then add tangerine peel, Ophiopogon japonicus, Polygonatum sibiricum, Dendrobium officinale, and American ginseng in sequence
+
+##Additional content
+
+The soup pot is very hot, be careful not to scald it or slip and break it when holding it
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.md b/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.md
new file mode 100644
index 0000000000..cea105e76b
--- /dev/null
+++ b/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.md	
@@ -0,0 +1,27 @@
+#Preparation of tremella and lotus seed Congee
+
+! [Tremella fuciformis and lotus seed Congee] (./Tremella fuciformis and lotus seed Congee. png)
+
+Tremella and lotus seed Congee is a very nutritious Congee. The taste is sweet and has the effect of nourishing the heart and calming the mind.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Silver ear
+
+##Calculate
+
+According to the weight per person:
+
+-Silver ear 60g
+
+##Operation
+
+-Soak Tremella fuciformis and lotus seeds in clean water for 2 hours, soak red dates for 10-20 minutes, wash goji berries, and set aside for later use
+
+##Additional content
+
+-When Tremella fuciformis is in a viscous state, it is necessary to stir it with a spoon in a timely manner to prevent it from sticking to the bottom of the pot
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.png b/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.png
new file mode 100644
index 0000000000..50ae837721
--- /dev/null
+++ b/translation/en/dishes/soup/Congee with White Fungus and Lotus Seeds/Congee with White Fungus and Lotus Seeds.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1ec7cfe938f4c2d588e82b7428704d768cdc9410ecb31814c40ed5c8edcf7ebc
+size 50218
diff --git a/translation/en/dishes/soup/Cream of mushroom soup.md b/translation/en/dishes/soup/Cream of mushroom soup.md
new file mode 100644
index 0000000000..0d0d2548db
--- /dev/null
+++ b/translation/en/dishes/soup/Cream of mushroom soup.md	
@@ -0,0 +1,35 @@
+#Recipe for Cream Mushroom Soup
+
+Estimated cooking difficulty: ★
+
+---
+
+##Essential materials and tools
+
+-White mushrooms
+
+---
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to consume.
+
+Total amount (per serving):
+
+-200g white mushrooms
+
+---
+
+##Operation
+
+1. Slice white mushrooms and chop onions for later use.   
+
+---
+
+##Additional content
+
+-You can reserve some mushrooms as decoration and fry them in advance before adding them.   
+
+---
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Golden needle mushroom soup.md b/translation/en/dishes/soup/Golden needle mushroom soup.md
new file mode 100644
index 0000000000..78903cd80c
--- /dev/null
+++ b/translation/en/dishes/soup/Golden needle mushroom soup.md	
@@ -0,0 +1,23 @@
+#The recipe for making shiitake mushroom soup
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Golden needle mushroom
+
+##Calculate
+
+Each one:
+
+-400-500 grams of enoki mushrooms (one bag sold in the market is sufficient)
+
+##Operation
+
+1. Crush the shiitake mushrooms by hand, the more scattered the better, otherwise it is easy to hide teeth. Wash and set aside.
+
+##Additional content
+
+-If you like to add eggs to the soup, you can pour the beaten egg mixture into the pot after the water boils in step 3.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Gougan mushroom soup/1.jpeg b/translation/en/dishes/soup/Gougan mushroom soup/1.jpeg
new file mode 100644
index 0000000000..be7bd6c180
--- /dev/null
+++ b/translation/en/dishes/soup/Gougan mushroom soup/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:64c6aa506d788f66034dd3322eba1af825cec9505956be1f6b41f2595083caa9
+size 111653
diff --git a/translation/en/dishes/soup/Gougan mushroom soup/2.jpeg b/translation/en/dishes/soup/Gougan mushroom soup/2.jpeg
new file mode 100644
index 0000000000..6321108465
--- /dev/null
+++ b/translation/en/dishes/soup/Gougan mushroom soup/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:66e16cecb8cf8a329c36f78b7edcdcdcf8f5ab7f8c8c7fe1ba13ba3c06af9987
+size 93096
diff --git a/translation/en/dishes/soup/Gougan mushroom soup/3.jpeg b/translation/en/dishes/soup/Gougan mushroom soup/3.jpeg
new file mode 100644
index 0000000000..7c1f51ae87
--- /dev/null
+++ b/translation/en/dishes/soup/Gougan mushroom soup/3.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:244a9b12ed25f461cfc6661032538e50e8c76c8b6b9a50b12d72fcefb161dd8d
+size 156342
diff --git a/translation/en/dishes/soup/Gougan mushroom soup/Gougan mushroom soup.md b/translation/en/dishes/soup/Gougan mushroom soup/Gougan mushroom soup.md
new file mode 100644
index 0000000000..80e68fb9b1
--- /dev/null
+++ b/translation/en/dishes/soup/Gougan mushroom soup/Gougan mushroom soup.md	
@@ -0,0 +1,29 @@
+#The method of making sauce and mushroom soup
+
+Fresh shiitake mushrooms are not only used for stir frying with meat, but also very delicious for making thick thickening soup.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Shiitake mushrooms
+
+##Calculate
+
+Each one:
+
+*2 fresh shiitake mushrooms
+
+##Operation
+
+*Slice shiitake mushrooms (0.5-1 cm thick per slice, with thicker ones being more chewy than thinner ones), place them in a large bowl, pour in 2g of edible salt and soak for 15 minutes
+
+! [Example dish product] (./1. JPEG)
+
+! [Example dish product] (./2.jpg)
+
+! [Example dish product] (./3. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Laba Congee.md b/translation/en/dishes/soup/Laba Congee.md
new file mode 100644
index 0000000000..485af72536
--- /dev/null
+++ b/translation/en/dishes/soup/Laba Congee.md	
@@ -0,0 +1,35 @@
+#How to make Laba Congee
+
+>No matter where the Laba Congee is served, it will be boiled naturally. A year of sour, sweet, bitter, spicy and astringent. ——Rosemary "Laba Congee"
+
+Laba Congee, also known as Qibao Wuwei Congee, Buddha porridge, everybody's meal, etc., is a Congee made from a variety of ingredients. Mainly rich in carbohydrates, phosphorus and magnesium elements, and various vitamins, lotus seeds can not only supplement daily energy, but also have the function of nourishing the heart and calming the mind, suitable for people with high work pressure to eat. Excluding the preparation time for ingredients, it usually only takes 3 hours to complete.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Drinking water
+
+###Optional raw materials
+
+As Laba Congee has various formulas, the following ingredients can be selected according to your taste preferences.
+
+-Coix seed
+
+##Calculate
+
+For the case of one serving (three small bowls), the weight of one serving is:
+
+-1 L of drinking water
+
+The above ingredients can be adjusted according to personal taste preferences. For rice, it is not recommended to exceed 150g, and for other beans, it is not recommended to exceed 50g.
+
+##Operation
+
+-Clean mung beans, red beans, peanuts, soybeans, peas, and red kidney beans in advance, put them in a clean glass bowl, pour 3/4 glass bowl sized drinking water into them, and soak them overnight (or at least 8 hours).
+
+##Additional content
+
+-When adding ingredients to the Congee pot, it should be stirred to make the ingredients evenly distributed everywhere, and pay attention to the water level. If the water level is lower than the rice line and the ingredients are found, water should be added immediately.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Mutton soup/Mutton soup.jpg b/translation/en/dishes/soup/Mutton soup/Mutton soup.jpg
new file mode 100644
index 0000000000..3fbb029ea8
--- /dev/null
+++ b/translation/en/dishes/soup/Mutton soup/Mutton soup.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d313dfe5e7348082e71ff515e2fa95859bb459f1338e74caf6ea3fa708aaaa71
+size 180904
diff --git a/translation/en/dishes/soup/Mutton soup/Mutton soup.md b/translation/en/dishes/soup/Mutton soup/Mutton soup.md
new file mode 100644
index 0000000000..d933b8c99f
--- /dev/null
+++ b/translation/en/dishes/soup/Mutton soup/Mutton soup.md	
@@ -0,0 +1,27 @@
+#The recipe for lamb soup
+
+! [Sheep offal soup] (./Lamb soup. jpg)
+
+Lamb Soup/Lamb Soup is simple and easy, with the effects of resisting cold, warming and nourishing the stomach, stimulating appetite and strengthening the spleen. It is rich in nutrients such as calcium, iron, and protein.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Lamb or lamb offal
+
+##Calculate
+
+Each one:
+
+-Lamb 300g
+
+##Operation
+
+-Cut lamb into 5cm long and 0.5cm wide pieces
+
+##Additional content
+
+-When adding boiling water, be sure to turn on high heat to allow the oil and soup to blend better
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.jpeg b/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.jpeg
new file mode 100644
index 0000000000..807a3b3b07
--- /dev/null
+++ b/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f24f389efebb87c0b2809a8b134f199405f3d87a75dbeb0a83caf07a5c2563f3
+size 316330
diff --git a/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.md b/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.md
new file mode 100644
index 0000000000..dce1cace76
--- /dev/null
+++ b/translation/en/dishes/soup/Pork Rib and Corn Soup/Pork Rib and Corn Soup.md	
@@ -0,0 +1,33 @@
+#Method of making corn pork rib soup
+
+Fresh pork ribs can be used not only for cooking or stewing, but also for making soup. The soup made with corn and carrots is very delicious.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Pork ribs
+
+##Calculate
+
+Each one:
+
+*Pork ribs 500-800g
+
+##Operation
+
+###Prepare dishes
+
+*Cut the scallions into large sections of 3-4cm and pat them with the back of a knife
+
+###Operation
+
+*Put the pork ribs in cold water, add scallions, ginger, and cooking wine, and start blanching. Bring to a boil over high heat, skim off the foam, remove the pork ribs, and drain the water
+
+! [Example Vegetable Products] (./Corn Pork Rib Soup. JPEG)
+
+##Additional content
+
+This dish is not difficult to make, and the ingredients are simple, beginner friendly, and suitable for serving a large bowl when cooling down.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Pork ribs and bitter melon soup/Pork ribs and bitter melon soup.md b/translation/en/dishes/soup/Pork ribs and bitter melon soup/Pork ribs and bitter melon soup.md
new file mode 100644
index 0000000000..19d61d0e19
--- /dev/null
+++ b/translation/en/dishes/soup/Pork ribs and bitter melon soup/Pork ribs and bitter melon soup.md	
@@ -0,0 +1,39 @@
+#The recipe for pork ribs and bitter melon soup
+
+Pork ribs and bitter melon soup is a delicious and easy to cook soup. However, the cooking time for soup is usually longer, so it is best to start preparing it 4 hours in advance.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+Optional tools
+
+-Electric pressure cooker (can greatly simplify the cooking process and time)
+
+Required materials
+
+-Pork ribs
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for four people to eat.
+
+-Pork ribs 250g to 500g
+
+##Operation
+
+-Wash the pork ribs and cut them into small pieces of about 4cm ± 2cm * 3 ± 2cm (if you don't have the tools to chop pork ribs, you can seek help from the vendor)
+
+Cooking with a soup pot
+
+-Pour 1100ml of water and pork ribs into the soup pot, over high heat
+
+Cooking with an electric pressure cooker
+
+-Pour in 1000ml of water and pork ribs, shrimp skin, and bitter melon
+
+##Additional content
+
+-You can use other flavorful ingredients instead of shrimp skin, such as Yaozhu
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Preserved egg and lean pork congee.md b/translation/en/dishes/soup/Preserved egg and lean pork congee.md
new file mode 100644
index 0000000000..f389622f04
--- /dev/null
+++ b/translation/en/dishes/soup/Preserved egg and lean pork congee.md	
@@ -0,0 +1,37 @@
+#Century egg and Lean Pork Congee
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Drinking water
+
+##Calculate
+
+When measuring and processing ingredients, it is recommended to wear disposable gloves if possible. For raw and vegetable ingredients, it is recommended to wash them in advance and place them aside
+
+*1 liter of drinking water
+
+##Operation
+
+###Main materials
+
+*Rice - Wash - Put into the inner pot of the rice cooker - Add 1 liter of drinking water
+
+###Ingredients
+
+*Scallion - Wash - Remove roots - Remove dead, yellow, black and inedible parts - Chop - Put in a small bowl for later use
+
+###Sauce
+
+*Soy sauce+oyster sauce+salt+pepper - stir well - put into a small bowl for later use
+
+###Cooking process
+
+*Main ingredients - use electric cooker to cook Congee
+
+##Additional content
+
+*As breakfast, prepare the main ingredients one night in advance, keep warm until breakfast the next day, and then add ingredients and sauces
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Rice porridge.md b/translation/en/dishes/soup/Rice porridge.md
new file mode 100644
index 0000000000..45c57276c0
--- /dev/null
+++ b/translation/en/dishes/soup/Rice porridge.md	
@@ -0,0 +1,23 @@
+#How to make rice porridge
+
+Rice Congee is a delicious food made by boiling rice and water as the main raw materials. It is suitable for all ages. It has the functions of tonifying the spleen, harmonizing the stomach and clearing the lungs.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Rice
+
+##Calculate
+
+*Generally, a person can consume 60ml-110ml of rice.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*(Optional) Mix Mo ml of oil with washed rice, * try to ensure complete mixing, that is, at least a small amount of oil should be applied to each grain of rice*
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Seaweed Egg Drop Soup.md b/translation/en/dishes/soup/Seaweed Egg Drop Soup.md
new file mode 100644
index 0000000000..4f343db767
--- /dev/null
+++ b/translation/en/dishes/soup/Seaweed Egg Drop Soup.md	
@@ -0,0 +1,23 @@
+#How to make laver Egg&vegetable soup
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Eggs
+
+##Calculate
+
+According to the portion size for 1 person:
+
+*10g of dried seaweed (those who like seaweed can add more)
+
+##Operation
+
+*Soak dried seaweed in clean water for 15 minutes, then remove and drain the water for later use.
+
+##Additional content
+
+*After the water boils, turn down the heat and pour the beaten egg mixture around the boiling water in the middle. To make the egg yolk more tender, cover the pot and turn off the heat for half a minute before opening it again
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Steamed Meat-ball soup.md b/translation/en/dishes/soup/Steamed Meat-ball soup.md
new file mode 100644
index 0000000000..d394822663
--- /dev/null
+++ b/translation/en/dishes/soup/Steamed Meat-ball soup.md	
@@ -0,0 +1,47 @@
+#How to boil Meat-ball soup
+
+The raw boiled Meat-ball soup is fresh, tender and elastic.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+###Meatball Meat Ingredients
+
+*Foreleg meat
+
+###Meat-ball soup Ingredients
+
+*Auricularia auricula
+
+##Calculate
+
+Each one:
+
+*Salt content=500g of pork * 6g
+
+##Operation
+
+###Chop meat
+
+-Meat is cut open with a knife, with a fat and lean ratio of 37%
+
+###Seasoning
+
+-6 grams of salt and 1 gram of pepper per kilogram of meat
+
+###Blanched meatballs
+
+-Start boiling water, bring it to a boil, reduce the heat, as if it's not boiling
+
+###Making Meat-ball soup
+
+-Fans at the bottom of the bowl
+
+##Additional content
+
+Reference from: [Raw boiled Meat-ball soup, which is fresh, tender and elastic. Learn these skills to make meatballs, and this soup is authentic]（ https://www.bilibili.com/video/BV1Ga411C7zg?spm_id_from=333.1007.top_right_bar_window_history.content.click )
+
+*Chili oil can be added according to taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git "a/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.jpg" "b/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.jpg"
new file mode 100644
index 0000000000..e68e4ba742
--- /dev/null
+++ "b/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.jpg"	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:607a984755c2837a8f03d67327f5f280cf8038f3178466f71e1e06f20d677674
+size 170623
diff --git "a/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.md" "b/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.md"
new file mode 100644
index 0000000000..8f386ab841
--- /dev/null
+++ "b/translation/en/dishes/soup/Stewed Roast\302\240squab with Mushrooms/Stewed Roast\302\240squab with Mushrooms.md"	
@@ -0,0 +1,27 @@
+#Stewed Roast squab with Mushroom
+
+-Stewed Roast squab Soup with Mushrooms is fresh, tender and nutritious
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Roast squab
+
+##Calculate
+
+2 people:
+
+*Roast squab 300 g
+
+##Operation
+
+*Clean the Roast squab treated by the enthusiastic stall owner in cold water
+
+Attention: The pressure cooker should be used for 30 minutes, and the clay pot should be simmered on low heat for 40-60 minutes after the water has boiled
+
+! [Sample dishes] (./Stewed Roast squab with Mushroom. jpg)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Tomato and beef Egg&vegetable soup soup.md b/translation/en/dishes/soup/Tomato and beef Egg&vegetable soup soup.md
new file mode 100644
index 0000000000..022d508b95
--- /dev/null
+++ b/translation/en/dishes/soup/Tomato and beef Egg&vegetable soup soup.md	
@@ -0,0 +1,33 @@
+#How to make tomato and beef Egg&vegetable soup
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Beef
+
+##Calculate
+
+-The amount of beef used is 150 g per person
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Side dish processing
+
+-Cut beef into thin slices
+
+###Preparation of Beef
+
+-Put the beef into the bowl
+
+###Boiling soup
+
+-Boil with water
+
+##Additional content
+
+-You can add some vinegar or sugar to adjust the taste according to your preference
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Tomato and egg soup.md b/translation/en/dishes/soup/Tomato and egg soup.md
new file mode 100644
index 0000000000..097d5b66a4
--- /dev/null
+++ b/translation/en/dishes/soup/Tomato and egg soup.md	
@@ -0,0 +1,21 @@
+#How to make Tomato and egg soup
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Tomatoes
+
+##Calculate
+
+-1 tomato
+
+##Operation
+
+Wash the tomatoes thoroughly and cut them into pieces.
+
+##Additional content
+
+Taste can be added or not.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.jpg b/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.jpg
new file mode 100644
index 0000000000..5e453b181a
--- /dev/null
+++ b/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:90606125701e0de752a20c9c9428d6988a3c5ba52be306b541978ae23fb408b3
+size 319626
diff --git a/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.md b/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.md
new file mode 100644
index 0000000000..ed714a5433
--- /dev/null
+++ b/translation/en/dishes/soup/Vermilion Bird Soup/Vermilion Bird Soup.md	
@@ -0,0 +1,25 @@
+#The recipe for Vermilion Bird Soup
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+According to the portion size for 1 person:
+
+-One egg
+
+##Operation
+
+-Beat the eggs in a bowl and pour in sesame oil.
+
+! [Example dish product] (./Vermilion Bird Soup. jpg)
+
+##Additional content
+
+-Eggs must be beaten, and water must be poured into the egg mixture in a boiling and bubbling state, otherwise the soup may become cloudy and affect the taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/borscht.md b/translation/en/dishes/soup/borscht.md
new file mode 100644
index 0000000000..bf3d8e17af
--- /dev/null
+++ b/translation/en/dishes/soup/borscht.md
@@ -0,0 +1,39 @@
+#The recipe for Luo Song Tang
+
+Luzon soup is a soup originating from Russian beet soup, which was localized after being introduced to Shanghai. Its production is relatively simple, and beginners only need 2-3 hours to complete it.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Vegetable broth (three piece set of parsley, carrot, and onion)
+
+##Calculate
+
+Each one:
+
+-Beef broth 500 mL
+
+##Operation
+
+###Preparation for cutting and matching
+
+-Cut onions, carrots, and parsley into 1cm square cubes
+
+###Frying process
+
+-Heat up the pan and add vegetable oil
+
+###Cooking process 1 (one hour before)
+
+-Heat up the soup pot and add olive oil, diced onions, diced carrots, and parsley
+
+###Cooking process 2 (half an hour)
+
+-Open the pot and add diced cabbage and diced red sausage, stir well
+
+##Additional content
+
+-Try not to replace tomatoes with fresh ones as much as possible. The combination of canned tomatoes and tomato paste has a richer flavor
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/soup/millet congee.md b/translation/en/dishes/soup/millet congee.md
new file mode 100644
index 0000000000..118854a795
--- /dev/null
+++ b/translation/en/dishes/soup/millet congee.md	
@@ -0,0 +1,29 @@
+#How to make millet porridge
+
+Xiaomi contains a variety of vitamins, amino acids, fats, and carbohydrates, with high nutritional value. Every 100 grams of Xiaomi contains 9.7 grams of protein and 3.5 grams of fat, which are not lower than rice and wheat.
+
+Carotenoids are not commonly found in grains, but millet has a content of 0.12 milligrams per 100 grams, and its vitamin B1 content ranks first among all grains.
+
+Xiaomi also has a high sugar content, with 72.8 grams of sugar per 100 grams, producing much more calories than rice. In addition, Xiaomi is also rich in vitamins B1, B2, etc
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Xiaomi
+
+##Calculate
+
+-Xiaomi 100g
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*100g of Xiaomi, put it in a bowl, gently rinse with water (stir by hand, pour out the water, only remove the floating dust outside, do not scrub!!!)
+
+##Additional content
+
+*This is cooked in a regular pot (only takes 30-35 minutes to remove from the pot), with the best taste. Pressure cookers and rice cookers are convenient, but their effectiveness decreases. The amount of water should be reduced appropriately, usually 100 grams of millet+1800 grams of water
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.jpg b/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.jpg
new file mode 100644
index 0000000000..bef88c58d2
--- /dev/null
+++ b/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5d76a62d253e145506d66bcb9f86f67c362839466146379d06b77568e5fa323e
+size 451342
diff --git a/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.md b/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.md
new file mode 100644
index 0000000000..3c08b22e2f
--- /dev/null
+++ b/translation/en/dishes/staple/Air fryer for cooking chicken rice/Air fryer for cooking chicken rice.md	
@@ -0,0 +1,29 @@
+#The recipe for cooking chicken rice in an air fryer
+
+! [Air fryer photo roasted chicken rice finished product] (./Air fryer photo roasted chicken rice. jpg)
+
+Air fryer roasted chicken rice is a simple and easy to cook dish. It is a convenient and affordable delicacy, and even beginners can fully master it while enjoying its deliciousness!
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Ritz cookies
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-Chicken 900g
+
+##Operation
+
+-Mix soy sauce, sugar, and vinegar together, stir well and set aside for later use
+
+##Additional content
+
+-When operating, pay attention to the temperature to avoid burns.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Basic Milk Bread/1-1 Finished product.jpg b/translation/en/dishes/staple/Basic Milk Bread/1-1 Finished product.jpg
new file mode 100644
index 0000000000..31ee660b01
--- /dev/null
+++ b/translation/en/dishes/staple/Basic Milk Bread/1-1 Finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f4688133a489ecfcf8151e85c5bde949e5a81025a4ea72d3fe78fdeb3983e7fd
+size 41865
diff --git a/translation/en/dishes/staple/Basic Milk Bread/2-1 Equipment Introduction 1.jpg b/translation/en/dishes/staple/Basic Milk Bread/2-1 Equipment Introduction 1.jpg
new file mode 100644
index 0000000000..06d1ab4e63
--- /dev/null
+++ b/translation/en/dishes/staple/Basic Milk Bread/2-1 Equipment Introduction 1.jpg	
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diff --git a/translation/en/dishes/staple/Basic Milk Bread/Basic Milk Bread.md b/translation/en/dishes/staple/Basic Milk Bread/Basic Milk Bread.md
new file mode 100644
index 0000000000..cc54d3b408
--- /dev/null
+++ b/translation/en/dishes/staple/Basic Milk Bread/Basic Milk Bread.md	
@@ -0,0 +1,125 @@
+#The recipe for basic milk bread
+
+! [Milk Bread Finished Product] (./1-1 Finished Product. jpg)
+
+Bread is a common staple food. Ordinary bread requires a long period of fermentation and kneading. But this recipe has simplified the preparation steps as much as possible, making it easy for beginners to get started, and ensuring its flavor as much as possible. Of course, those with higher requirements can also refer to their bread recipes.
+
+This recipe requires a lot of additional tools, which will be detailed in later chapters.
+
+This recipe is designed for * * baking beginners * *, with a moderate difficulty level * *, and an estimated production time of * * 200 minutes * *.
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+###Required raw materials
+
+-High gluten or medium gluten flour * (Try to use high gluten flour, but avoid using low gluten flour * *. All "universal flour" without special instructions are medium gluten flour)*
+
+###Necessary tools
+
+-Oven * (* * Do not use an oven without temperature control * *)*
+
+###Introduction to optional materials, tools, and materials/tools
+
+>! [Tool 1] (./2-1 Equipment Introduction 1. jpg)
+
+##Calculate
+
+**Note: Although the specific amount of raw materials is given, indoor temperature, indoor humidity, and even the content of yeast in the air can affect the production process. This recipe will provide adjustment suggestions as much as possible during the production process. **
+
+Cup is a commonly used baking measurement unit because it can be easily converted between volume and weight.  1 cup = 250 ml ， Generally, 1 cup of flour equals 120 g. For more conversions, please refer to the attached content.
+
+Here, use cups for larger quantities and g for smaller quantities.
+
+Each one:
+
+-* * Fermentation Head**
+
+##Operation
+
+###Production of fermentation heads
+
+The fermentation head is a product of pre fermentation. Through pre fermentation, not only can the success rate be improved, but a longer fermentation time will also enhance the flavor of the bread. If conditions permit, the fermentation head should be fermented for 4 days to achieve the best flavor. But for beginners, the finished product presented by a 30 minute fermentation starter is already quite impressive. Next, make the fermentation head.
+
+! [Ideal state of fermentation head before fermentation] (./4-1 fermentation head 1. jpg)
+
+Firstly, mix the yeast and * * * 30 ℃ warm water * * * evenly with a scraper or kitchen utensil, and let it stand for 5 minutes. Then mix with flour and stir evenly. At this point, the fermenting head should be a particularly viscous batter.
+
+! [Cover the fermentation head with cloth] (./4-2 fermentation head 2. jpg)
+
+2. Cover the batter with a cloth and place it in a warm place for fermentation for 45-60 minutes.
+
+! [Final Form of Fermentation Head] (./4-3 Fermentation Head 3. jpg)
+
+The final batter should have many bubbles on the surface and a significant increase in volume.
+
+**Fermentation failed? Take a look here:**
+
+>1. Confirm that the yeast has not expired
+
+**How to make a 'permanent' fermentation head? **
+
+>With yeast, baking bread anytime is no longer a dream! The 'permanent' fermentation head can be made according to the following method:
+
+###The production of dough
+
+With the yeast head, half of the success is achieved!
+
+! [The dough at this time] (./4-4 The dough at this time. jpg)
+
+1. Mix and stir the remaining ingredients with the fermentation head using a scraper. When stirring, be sure to scrape the wall to ensure thorough mixing. When forming dough without dry powder, press the dough with one clean and dry hand, and hold the container with the other hand to form a large dough. Then pour it onto a panel or silicone pad for operation
+
+>At this point, the ground mass should have already formed and is relatively soft. If it cannot form and is very sticky, it indicates that there is less flour. You can add ¼ cup of flour and stir thoroughly again until it forms. If the dough has formed or there is a lot of dry powder, it means that the kneading time is not enough. At this point, the kneading time can be increased.
+
+2. Use the lower part of your palm to push the dough open, then fold it in half and push it open again until there are no dry powder lumps on the surface. At this point, the dough is not yet very smooth.
+
+>If the panel is used during this process, there may be a small amount of adhesion, which can be scraped off with a scraper or knife.
+
+! [Transfer to Container] (./4-5 Transfer to Container. jpg)
+
+3. Use a spray bottle to spray a layer of vegetable oil onto a container that is at least three times the size of the current dough (or evenly spread by hand), place the dough in and cover it with a cloth, and let it ferment for 1 hour.
+
+>If there is a problem with fermentation, please refer to the solution for fermentation failure under the production of fermentation heads.
+
+At this point, the dough should be twice as big as before. Sprinkle a thin layer of flour on the panel or silicone pad (you can see the thickness of the panel or silicone pad), then take out the dough and deflate it with your hand to release air.
+
+>You can spray a layer of oil evenly on the baking tray or apply a thin layer of butter before placing silicone oil paper on top. This way, the silicone paper won't move freely.
+
+Fermentation in trays or molds for 30 to 45 minutes.
+
+>If there is a problem with fermentation, please refer to the solution for fermentation failure under the production of fermentation heads.
+
+At the same time, preheat the oven.
+
+>Preheat the oven: Set the oven to the highest temperature and bake it in the air for at least 20 minutes.
+
+10. Use scissors or knives to cut a few gaps on the bread as the pattern.
+
+! [Finished product] (./4-6 finished bread. jpg)
+
+11. Put it in the oven and bake it for 30 minutes at 180 ℃, then adjust it to 165 ℃ and bake it for 10 minutes.
+
+>The temperature of different ovens varies. During the baking process, observe the bread. If there is no obvious discoloration after 30 minutes, then the temperature is too low. At this point, increase the temperature by 5-10 ℃ or bake for 5-10 minutes more
+
+After cooling, put it in a food bag and store it for one week. Freezing can store for one month.
+
+>After being sealed in a food bag for one night, the bread will further soften inside and on the surface. So the best time to taste it is the next morning.
+
+##Additional content
+
+1. Conversion of common raw materials (for reference only)
+
+|Volume/cup | Raw materials | Mass/g|
+
+2. How to save excess bread
+
+Bread slices can be frozen and left at room temperature to warm up for the next use, or heated directly. But * * never put it in the refrigerated area! **The moisture of bread in the refrigerated area will quickly dissipate.
+
+3. Recommended way of consumption
+
+! [Finished product] (./5-1 finished product. jpg)
+
+a. Take a large piece of bread and split it in half. Heat over low heat in a pan (usually no oil is needed, but if you want crispy crust, you can apply butter on the surface of the bread before frying and baking) for 1-2 minutes.
+
+------------------------------------------
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Basic Milk Bread/Transfer 4-5 to container.jpg b/translation/en/dishes/staple/Basic Milk Bread/Transfer 4-5 to container.jpg
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+++ b/translation/en/dishes/staple/Basic Milk Bread/Transfer 4-5 to container.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:ad4126cb21f3093205985667bd1da83125505a40716cd5eebffa81e38f9efdcd
+size 31905
diff --git a/translation/en/dishes/staple/Bibimbap/Bibimbap.md b/translation/en/dishes/staple/Bibimbap/Bibimbap.md
new file mode 100644
index 0000000000..6bb579b0f5
--- /dev/null
+++ b/translation/en/dishes/staple/Bibimbap/Bibimbap.md
@@ -0,0 +1,25 @@
+#The method of making Korean style mixed rice
+
+! [Korean style rice mix] (./Korean style rice mix. png)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+rice
+
+##Calculate
+
+Each one:
+
+-1 bowl of rice (400g)
+
+##Operation
+
+-Wash vegetables, cut them into shreds, put them in a pan, stir fry the ingredients until soft, and then weigh them out
+
+##Additional content
+
+-This is a very simple dish, and the process may be tedious, but when the meat, rice, and sauce are mixed together, it will be very satisfying to eat
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Bibimbap/Bibimbap.png b/translation/en/dishes/staple/Bibimbap/Bibimbap.png
new file mode 100644
index 0000000000..af23b43a54
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+++ b/translation/en/dishes/staple/Bibimbap/Bibimbap.png
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:37f962c58c7c8165ae99abbbe8850a5e92d6e4d12da86de4ad5d66d4b0fdf454
+size 241981
diff --git a/translation/en/dishes/staple/Boil instant noodles with eggs.md b/translation/en/dishes/staple/Boil instant noodles with eggs.md
new file mode 100644
index 0000000000..d5448bc0db
--- /dev/null
+++ b/translation/en/dishes/staple/Boil instant noodles with eggs.md	
@@ -0,0 +1,27 @@
+#The method of cooking instant noodles with eggs
+
+Boiling instant noodles with eggs is an important staple food that can meet the basic survival needs of various groups of people. Its ingredients are convenient and easy to obtain, the method is simple and easy to use, and the production cycle is extremely short.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Instant noodles
+
+##Calculate
+
+-A single person can support an adult without hunger for about 3 to 4 hours.
+
+Each one:
+
+-1 pack of instant noodles
+
+##Operation
+
+-Heat the water to boiling first (the temperature is not strictly required, using hot water will be faster)
+
+##Additional content
+
+-The eggs in this guide include but are not limited to: raw eggs, cooked eggs, Soy egg, etc
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Bonito, seaweed, corn rice/Bonito, seaweed, corn rice.md b/translation/en/dishes/staple/Bonito, seaweed, corn rice/Bonito, seaweed, corn rice.md
new file mode 100644
index 0000000000..17d78b8cce
--- /dev/null
+++ b/translation/en/dishes/staple/Bonito, seaweed, corn rice/Bonito, seaweed, corn rice.md	
@@ -0,0 +1,27 @@
+#The recipe for bonito, seaweed, corn rice
+
+! [Example dish product] (./rice. jpg)
+
+The air fryer lamb chops super lazy version has a decent taste, mainly depending on the quality of the lamb chops.
+
+-Total cooking time: 40 minutes (3 minutes for preparation+40 minutes for cooking+2 minutes for mixing rice)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Essential: Northeastern Rice (Golden Dragon Fish 30 yuan 5kg is sufficient, recommended to use Mi Home IH rice cooker for cooking, tutorial uses Mi Home rice cooker, * * not recommended to use pressure cooker for cooking * *)
+
+##Calculate
+
+-Broken mackerel seaweed 20g
+
+##Operation
+
+-Serve the rice, add corn kernels and mix well
+
+##Additional content
+
+-If you use a rice cooker to cook Northeastern rice, the water should be less than 3 millimeters below the rice. If too much water is boiled, it won't be a grain by grain rice
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Bonito, seaweed, corn rice/rice.jpg b/translation/en/dishes/staple/Bonito, seaweed, corn rice/rice.jpg
new file mode 100644
index 0000000000..c3f9395c20
--- /dev/null
+++ b/translation/en/dishes/staple/Bonito, seaweed, corn rice/rice.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:6e5a586a8d7ba5f2a2c7b793b16f917426bcbd7a55289bb7bf82e009f93fb08b
+size 419183
diff --git a/translation/en/dishes/staple/Braised Bean Noodles/Braised Bean Noodles.md b/translation/en/dishes/staple/Braised Bean Noodles/Braised Bean Noodles.md
new file mode 100644
index 0000000000..7828077d05
--- /dev/null
+++ b/translation/en/dishes/staple/Braised Bean Noodles/Braised Bean Noodles.md	
@@ -0,0 +1,41 @@
+#The method of making bean stewed noodles
+
+Bean braised noodles are a lazy delicacy that is easy to operate, convenient, and delicious.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Fresh noodles (leek leaves or two thin<see the column at the bottom about the difference in noodle thickness for explanation)
+
+##Calculate
+
+The following amount is the amount of staple food that is only enough for one person's meal! Please adjust the amount of materials used according to the actual situation!
+
+*300g fresh noodles.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Prepare for action
+
+*Cut the beans into small pieces of 5cm to 6cm.
+
+*First, heat up the pot and remove all the water vapor inside. Place your hands 10cm away from the bottom of the pot, and you will feel a slight warmth.
+
+>PS: For non stick pans, please ignore the above operation and wait for 3-5 seconds for the oil to heat up.
+
+*Add all the ginger and scallions, stir fry until fragrant for 5 seconds (note: there is a risk of oil splashing at this time, it is recommended to wear gloves or take protective measures).
+
+>PS: There may still be water in the pot at this time. If you want something damp, please turn off the heat. Otherwise, you don't need to turn off the heat.
+
+*Use chopsticks to stir fry continuously, and mix the vegetables and meat evenly.
+
+##Additional content
+
+###The difference in thickness of noodles
+
+*Capillary (as the name suggests, it's like hair, but actually a bit as thin as vermicelli)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Chinese style pies/Chinese style pies.md b/translation/en/dishes/staple/Chinese style pies/Chinese style pies.md
new file mode 100644
index 0000000000..8051d30059
--- /dev/null
+++ b/translation/en/dishes/staple/Chinese style pies/Chinese style pies.md	
@@ -0,0 +1,31 @@
+#The recipe for Chinese style pies
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Flour (non self generated flour)
+
+##Calculate
+
+Each serving contains:
+
+*200g flour
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Prepare raw materials
+
+*Take minced meat (thaw), add 1/2 of all the above seasonings (oil, salt, sugar, soy sauce, flavor seasonings) and all the cornstarch, stir well, and marinate for 30 minutes.
+
+###Cooking
+
+*Hot pot, cold oil, wide oil.
+
+##Additional content
+
+-After adding minced meat and carrots to the batter, it should be stirred as evenly as possible to ensure that the flavor spreads throughout the cake.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Eggplant meat pancake/1 eggplant slice and meat slice.jpg b/translation/en/dishes/staple/Eggplant meat pancake/1 eggplant slice and meat slice.jpg
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+version https://git-lfs.github.com/spec/v1
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/staple/Eggplant meat pancake/3 Rice noodles egg.jpg b/translation/en/dishes/staple/Eggplant meat pancake/3 Rice noodles egg.jpg
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diff --git a/translation/en/dishes/staple/Eggplant meat pancake/5 pots of oil for cooking.jpg b/translation/en/dishes/staple/Eggplant meat pancake/5 pots of oil for cooking.jpg
new file mode 100644
index 0000000000..af9b7aa808
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diff --git a/translation/en/dishes/staple/Eggplant meat pancake/7. Sprinkle salt and prepare to start the pot.jpg b/translation/en/dishes/staple/Eggplant meat pancake/7. Sprinkle salt and prepare to start the pot.jpg
new file mode 100644
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+version https://git-lfs.github.com/spec/v1
+oid sha256:203b2885c4a8d6dd4d730c1b1688bc4b3d00abec9dc2cfc58ca5c57534451d68
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diff --git a/translation/en/dishes/staple/Eggplant meat pancake/Eggplant meat pancake.md b/translation/en/dishes/staple/Eggplant meat pancake/Eggplant meat pancake.md
new file mode 100644
index 0000000000..37dc883152
--- /dev/null
+++ b/translation/en/dishes/staple/Eggplant meat pancake/Eggplant meat pancake.md	
@@ -0,0 +1,53 @@
+#The recipe for eggplant meat pancake
+
+! [Finished Eggplant Meat Pancake] (./Eggplant Meat Pancake. jpg)
+
+Eggplant meat pancake is a simple and easy to make pancake staple food.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Rice noodles
+
+##Calculate
+
+Make one serving, one serving is enough for two people to eat.
+
+Each one:
+
+*Rice noodles 250g
+
+##Operation
+
+*Peel the eggplant and cut it into slices. Cut the bacon into slices and set aside for later use
+
+! [Eggplant Slices and Meat Slices] (./1 Eggplant Slices and Meat Slices. jpg)
+
+*Add 250g Rice noodles (ground rice flour), 50g flour and an egg into the basin in turn
+
+! [Rice noodles 250g] (./2 Rice noodles 250g. jpg)
+
+! [Rice noodles eggs] (./3 Rice noodles eggs. jpg)
+
+*While mixing with chopsticks, add clear water (* * clear water is used to adjust the viscosity * *) to make Rice noodles, flour and eggs mixed into batter. When the batter can adhere to eggplant slices and meat slices without falling off, stop adding water. Then put all eggplant slices and meat slices into the batter and wrap them with batter
+
+! [Mix] (./4 Mix. jpg)
+
+*Add cooking oil * * 10-30ml * * to a flat bottomed pan, turn on low heat
+
+! [Boil oil from the pot] (./5 Boil oil from the pot. jpg)
+
+*Use chopsticks or spoons to put the eggplant slices and meat slices wrapped in batter into a pot, fry them until both sides turn golden brown, and then fry for 3-6 minutes. During the frying process, the cooking oil may decrease, so you can add more cooking oil
+
+! [Start frying] (./6 Start frying. jpg)
+
+*Sprinkle salt, stir fry evenly, remove from the pot and put on a plate
+
+! [Sprinkle salt to prepare for cooking] (./7 Sprinkle salt to prepare for cooking. jpg)
+
+##Additional content
+
+*Fry over low heat
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Eggplant meat pancake/Start frying at 6.jpg b/translation/en/dishes/staple/Eggplant meat pancake/Start frying at 6.jpg
new file mode 100644
index 0000000000..d90b1e073d
--- /dev/null
+++ b/translation/en/dishes/staple/Eggplant meat pancake/Start frying at 6.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:13e2daff216e2e9b94d8fc6b4c84c70832c831f7fe6d5242a021b2e0e0e4fdcc
+size 778712
diff --git a/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.md b/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.md
new file mode 100644
index 0000000000..f14cb293e2
--- /dev/null
+++ b/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.md	
@@ -0,0 +1,25 @@
+#The method of cooking salmon rice with an electric rice cooker
+
+! [Example dish product of electric rice cooker salmon cooking rice] (./electric rice cooker salmon cooking rice. webp)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Salted butter
+
+###Tools
+
+-Electric rice cooker
+
+##Calculate
+
+-1 cup of rice per person
+
+##Operation
+
+-Salmon scales and bones are removed
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.webp b/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.webp
new file mode 100644
index 0000000000..30c1d30356
--- /dev/null
+++ b/translation/en/dishes/staple/Electric rice cooker for cooking salmon rice/Electric rice cooker for cooking salmon rice.webp	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9915bc185429d27e252c8847b89742088e556579490feb72da0eb17d7ea861b9
+size 81664
diff --git a/translation/en/dishes/staple/Fermented Glutinous Rice Dumplings.md b/translation/en/dishes/staple/Fermented Glutinous Rice Dumplings.md
new file mode 100644
index 0000000000..ea8aca239b
--- /dev/null
+++ b/translation/en/dishes/staple/Fermented Glutinous Rice Dumplings.md	
@@ -0,0 +1,25 @@
+#Practice of fermented glutinous rice dumpling
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Small rice dumpling
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat
+
+Total amount:
+
+*300 milliliters of water per serving
+
+##Operation
+
+*Pour water into the pot and bring to a boil
+
+##Additional content
+
+*The amount of white sugar used can be adjusted according to personal taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Fried Chinese leek dumplings.md b/translation/en/dishes/staple/Fried Chinese leek dumplings.md
new file mode 100644
index 0000000000..db35dc79ad
--- /dev/null
+++ b/translation/en/dishes/staple/Fried Chinese leek dumplings.md	
@@ -0,0 +1,27 @@
+#How to make Fried Chinese leek dumplings
+
+Fried Chinese leek dumplings is a delicious traditional snack, with crispy skin and delicious stuffing, rich in vitamins and protein. Easy to make, suitable for lunch, estimated production time of about 2.5 hours.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Chives
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Chives 500g
+
+##Operation
+
+-Put the flour into a large bowl, add water, stir to make a smooth dough, and let it stand for 30 minutes.
+
+##Additional content
+
+-During production, ingredients such as dried tofu can be added according to personal taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Fried jelly/Fried jelly.md b/translation/en/dishes/staple/Fried jelly/Fried jelly.md
new file mode 100644
index 0000000000..19853086c9
--- /dev/null
+++ b/translation/en/dishes/staple/Fried jelly/Fried jelly.md	
@@ -0,0 +1,29 @@
+#The method of stir frying liangfen
+
+! [Stir fried liangfen finished product] (./chaoliangfen. jpg)
+
+Stir fried liangfen is a popular snack in Shanxi and Shaanxi regions, with a smooth and tender texture that is suitable for all ages.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Cold powder
+
+##Calculate
+
+The following materials are for one person, and it is necessary to determine how many copies to make before each production. One serving is just enough for one person to eat.
+
+-500g jelly powder
+
+##Operation
+
+-Change the size of mahjong tiles from cold noodles to knives
+
+! [Stir fried liangfen finished product] (./chaoliangfen. jpg)
+
+##Additional content
+
+-When choosing jelly, it is best to use jelly made from pea starch. If conditions do not allow, sweet potato starch or other ingredients can also be used
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Fried jelly/Stir fried liangfen finished product.jpg b/translation/en/dishes/staple/Fried jelly/Stir fried liangfen finished product.jpg
new file mode 100644
index 0000000000..5c40f0024f
--- /dev/null
+++ b/translation/en/dishes/staple/Fried jelly/Stir fried liangfen finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4852c438189a41be847389d8e327b4e0abd270e7a1ea2c777fedd78788c13b10
+size 567744
diff --git a/translation/en/dishes/staple/Fried jelly/chaoliangfen.jpg b/translation/en/dishes/staple/Fried jelly/chaoliangfen.jpg
new file mode 100644
index 0000000000..5c40f0024f
--- /dev/null
+++ b/translation/en/dishes/staple/Fried jelly/chaoliangfen.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4852c438189a41be847389d8e327b4e0abd270e7a1ea2c777fedd78788c13b10
+size 567744
diff --git a/translation/en/dishes/staple/Ham Rice and vegetable roll/Ham Rice and vegetable roll.md b/translation/en/dishes/staple/Ham Rice and vegetable roll/Ham Rice and vegetable roll.md
new file mode 100644
index 0000000000..846f0377f1
--- /dev/null
+++ b/translation/en/dishes/staple/Ham Rice and vegetable roll/Ham Rice and vegetable roll.md	
@@ -0,0 +1,27 @@
+#How to make ham Rice and vegetable roll
+
+! [ham Rice and vegetable roll] (./Rice and vegetable roll. png)
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Ham
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Ham (100g)
+
+##Operation
+
+-Put rice and water into the rice cooker, click on the rice mode, and wait for completion
+
+##Additional content
+
+-The degree of salad sauce can be reduced according to personal taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Ham Rice and vegetable roll/Rice and vegetable roll.png b/translation/en/dishes/staple/Ham Rice and vegetable roll/Rice and vegetable roll.png
new file mode 100644
index 0000000000..cb67987cde
--- /dev/null
+++ b/translation/en/dishes/staple/Ham Rice and vegetable roll/Rice and vegetable roll.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ef35bd4e25a072054cbea8a2497d9ccbf2dd2c6f693c2c603c79906f0e0a39fd
+size 672534
diff --git a/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.md b/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.md
new file mode 100644
index 0000000000..6299ed9cfc
--- /dev/null
+++ b/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.md	
@@ -0,0 +1,47 @@
+#The method of steaming noodles in Henan province
+
+! [Example dish product] (./Henan steamed noodles. png)
+
+Henan steamed noodles are a popular snack in Henan, and can also be made from home noodles.
+
+Simply put, it involves first steaming the dried noodles with oil in a steamer, then adding vegetables and seasonings to stir fry, and finally steaming them twice to achieve a strong and flavorful effect.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Hanging noodles (recommended round ones)
+
+##Calculate
+
+The following amount is the amount of staple food that is only enough for one person's meal! Please adjust the amount of materials used according to the actual situation!
+
+Each one:
+
+-Hanging noodles 300g
+
+##Operation
+
+###The first steaming
+
+-Add 70% water to the pot, bring to a boil, and steam over the strainer
+
+###Cut vegetables
+
+-Pork belly, sliced into 2mm thick pieces
+
+###Stir fried
+
+-Heat up the pot, dry the water, and add 3ml of cooking oil
+
+###Second steaming
+
+-Start the pot, add 70% cold water, put on a steaming strainer, and evenly spread the mixed noodles and vegetables on top
+
+##Additional content
+
+The thickness and texture of noodles:
+
+-Thin and round (most supermarkets have this type, with a stronger taste)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.png b/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.png
new file mode 100644
index 0000000000..a451e25d1d
--- /dev/null
+++ b/translation/en/dishes/staple/Henan steamed noodles/Henan steamed noodles.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d0638228136e6496fdbb18cb7e54a2832132ae74f0d0eba7005900009b029283
+size 876711
diff --git a/translation/en/dishes/staple/Japanese Curry Rice/Japanese Curry Rice.md b/translation/en/dishes/staple/Japanese Curry Rice/Japanese Curry Rice.md
new file mode 100644
index 0000000000..deadb4957b
--- /dev/null
+++ b/translation/en/dishes/staple/Japanese Curry Rice/Japanese Curry Rice.md	
@@ -0,0 +1,57 @@
+#The recipe for Japanese curry rice
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+###Main ingredients
+
+-Curry chunks (recommended brand Haoshi)
+
+###Secondary ingredients
+
+Additional ingredients for embellishment, optional
+
+-Cauliflower (boiled in water)
+
+##Calculate
+
+The amount of ingredients used is directly proportional to the curry, and the calculation section takes * * half a box of good curry cubes (115g) * * as an example. Half a box contains about six bowls, and the prepared curry has a better flavor when refrigerated, so you don't have to worry about not being able to finish it alone.
+
+-2 onions
+
+##Operation
+
+### 1. Ingredients Preparation
+
+-Carrots are removed from the head and tail, peeled, and then cut with a rolling cutter
+
+### 2. Cooking process
+
+-Add garlic and meat to a hot oil pan, stir fry quickly until the surface of the meat turns white*
+
+###3. Heat after refrigeration
+
+Take out the portion of refrigerated curry that needs to be eaten each time, heat it up and cover it with [rice] (.../rice/rice cooker steamed rice. md).
+
+-Microwave: High heat for 2-3 minutes per person
+
+##Additional content
+
+###Remarks and Explanation
+
+-Steps 1-6 can be carried out during the waiting process of 2-5. During this process, some vegetables can also be boiled in a water pot or an fried egg can be made.
+
+###Process diagram
+
+``` mermaid
+
+###Finished product
+
+! [Japanese Curry Rice Finished Product] (./Finished Product. jpg)
+
+###Reference materials
+
+-[Weibo Video of World Cuisine Tutorial]（ http://t.cn/EJ77yFy )
+
+---
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Japanese Curry Rice/finished product.jpg b/translation/en/dishes/staple/Japanese Curry Rice/finished product.jpg
new file mode 100644
index 0000000000..004f462076
--- /dev/null
+++ b/translation/en/dishes/staple/Japanese Curry Rice/finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d5d98099674c671c010ded82351ad55ab896a989826cec48bc4ed4c55020393e
+size 152896
diff --git a/translation/en/dishes/staple/Japanese style beef bowl rice/Japanese style beef bowl rice.md b/translation/en/dishes/staple/Japanese style beef bowl rice/Japanese style beef bowl rice.md
new file mode 100644
index 0000000000..3b6c09cc73
--- /dev/null
+++ b/translation/en/dishes/staple/Japanese style beef bowl rice/Japanese style beef bowl rice.md	
@@ -0,0 +1,59 @@
+#The recipe for Japanese style beef bowl rice
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+###Main ingredients
+
+-Onion (be sure to choose onions with a white yellow outer skin, do not use purple onions)
+
+###Secondary ingredients
+
+Additional ingredients for embellishment, optional
+
+-[Hot Spring Egg] (../../breakfast/hot spring egg/hot spring egg. md)
+
+##Calculate
+
+The amount of ingredients used is proportional to the amount of rice, and the calculation section takes * * one cup of rice (160ml) * * as an example. Approximately enough for two people to eat. If you can't finish, you can refrigerate it, but it may not taste as good
+
+-1 onion
+
+##Operation
+
+### 1. Ingredients Preparation
+
+-Peel off the outer layer and core of the onion, and cut it into crescent shapes
+
+### 2. Cooking process
+
+-Add onions to a hot oil pan and stir fry quickly until the onions become transparent*
+
+###3. Heat after refrigeration
+
+Take out the portion of the refrigerated cow's bowl that needs to be eaten each time, heat it up, and cover it with [rice] (.../rice/rice cooker steamed rice. md).
+
+-Microwave: High heat for 2-3 minutes per person
+
+##Additional content
+
+```shell
+
+###Remarks and Explanation
+
+-If you are using good beef, you can choose not to blanch it, which can preserve the flavor of the beef more. Because it is added with seasoning, it will not be very fishy, and there is no need to worry about the beef not being cooked. Heating it for 10 minutes will definitely cook it
+
+###Process diagram
+
+``` mermaid
+
+###Finished product
+
+! [Japanese style beef bowl rice] (./finished product. png)
+
+###Reference materials
+
+-[Kawai Yangyang Laboratory's Authentic Method for Yoshinoya Beef Rice in Beef Bowl | Fat Beef Rice]（ https://www.bilibili.com/video/BV1rK4y1d7Fk )
+
+---
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Japanese style beef bowl rice/finished product.png b/translation/en/dishes/staple/Japanese style beef bowl rice/finished product.png
new file mode 100644
index 0000000000..8db9695d74
--- /dev/null
+++ b/translation/en/dishes/staple/Japanese style beef bowl rice/finished product.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:dbfbec148ac10e7864524df3cd78e775ca7f17d2452e09781be3c375b217fc2e
+size 768884
diff --git a/translation/en/dishes/staple/Lao Gan Ma mixed noodles.md b/translation/en/dishes/staple/Lao Gan Ma mixed noodles.md
new file mode 100644
index 0000000000..5e034c0324
--- /dev/null
+++ b/translation/en/dishes/staple/Lao Gan Ma mixed noodles.md	
@@ -0,0 +1,23 @@
+#Lao Gan Ma's method of mixing noodles
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*Face to face
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*1 liter of water
+
+##Operation
+
+*Pour water into the pot and bring to a boil
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Luosifen.md b/translation/en/dishes/staple/Luosifen.md
new file mode 100644
index 0000000000..5026ef14c3
--- /dev/null
+++ b/translation/en/dishes/staple/Luosifen.md
@@ -0,0 +1,35 @@
+#Practice of Luosifen
+
+Authentic Luosifen is not smelly!
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+>For the sake of home cooking, it is not realistic to start making Luosifen from processes such as snail, sour bamboo shoots, etc., so this recipe is based on bagged Luosifen.
+
+###Raw materials
+
+-A bag of Luosifen, which should include:
+
+###Tools
+
+-Cooking pot
+
+-Induction cooker/stove
+
+-A pair of chopsticks
+
+##Calculate
+
+-According to personal experience, a bag of Luosifen is enough for one person to eat one meal (although it looks very big)
+
+##Operation
+
+-Add water to the pot and bring it to a boil
+
+##Additional content
+
+-If you want more chewy powder, you can shorten the second step of cooking the powder
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Meat and egg covered rice.md b/translation/en/dishes/staple/Meat and egg covered rice.md
new file mode 100644
index 0000000000..621b80128e
--- /dev/null
+++ b/translation/en/dishes/staple/Meat and egg covered rice.md	
@@ -0,0 +1,27 @@
+#The method of covering rice with meat and eggs
+
+Meat and egg covered rice is suitable for a simple dinner for one person, and it takes about fifteen minutes to cook.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+rice
+
+##Calculate
+
+One meal for one person, please increase the proportion of meals for multiple people, but consider the capacity of the pot.
+
+One copy:
+
+-Rice 240g
+
+##Operation
+
+-Boil the rice, usually using the measuring cup that comes with buying rice. One cup of rice weighs 240g
+
+##Additional content
+
+-If you like sweet taste, you can add 10g of sugar
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.md b/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.md
new file mode 100644
index 0000000000..43f8f3398f
--- /dev/null
+++ b/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.md	
@@ -0,0 +1,25 @@
+#Practice of microwave oven sausage Little pan rice
+
+! [Microwave sausage Little pan rice] (Microwave sausage Little pan rice. png)
+
+Programmers are mostly bachelors 🐶， No matter how many dishes you cook, one person will have trouble eating too much, so a simple Little pan rice with sausage is just right.
+
+Cooking in a microwave only takes' 15 minutes', which is both nutritious and delicious. This is a simple and delicate staple food, show it to your taste buds.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Tools
+
+##Calculate
+
+1 person.
+
+##Operation
+
+-Wash the rice thoroughly and pour it into a rice bowl. Add 400ml of water and cover with a lid**
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.png b/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.png
new file mode 100644
index 0000000000..a8fe3fa8d8
--- /dev/null
+++ b/translation/en/dishes/staple/Microwave oven sausage Little pan rice/Microwave oven sausage Little pan rice.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bf6a4b313a3eb6935bddd6e0c6af4c762e91139d4314beffa9365d729ea7ee4d
+size 524335
diff --git a/translation/en/dishes/staple/Noodles in soup.md b/translation/en/dishes/staple/Noodles in soup.md
new file mode 100644
index 0000000000..572816892d
--- /dev/null
+++ b/translation/en/dishes/staple/Noodles in soup.md	
@@ -0,0 +1,23 @@
+#Noodles in soup
+
+Noodles in soup is the basic staple food that many people like. Add any ingredients they like according to their personal preferences. It is nutritious, solid and liquid, and easy to get. It is simple to use.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Pasta ingredients: They can be handmade noodles, dragon beard noodles, noodle fish, instant noodles, various sizes of vermicelli, or any other form of pasta that you like.
+
+##Calculate
+
+-Noodle material: The amount of instant noodles per person can be selected between 70-230g.
+
+##Operation
+
+-Cut the vegetable ingredients into blocks with a side length not exceeding 4cm for easy cooking
+
+##Additional content
+
+-The operation process can be changed according to personal preferences, and trying more will bring surprises
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.jpg b/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.jpg
new file mode 100644
index 0000000000..05ba3be231
--- /dev/null
+++ b/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:65993209bb99dcb7f10ba75c124433cda5617545400f7d4398e0e5750f4c9cbe
+size 482340
diff --git a/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.md b/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.md
new file mode 100644
index 0000000000..d0e7f03c92
--- /dev/null
+++ b/translation/en/dishes/staple/Old friend pork powder/Old friend pork powder.md	
@@ -0,0 +1,25 @@
+#The recipe for old friend pork powder
+
+! [Example dish product] (Old friend pork powder. jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Rice noodles
+
+##Calculate
+
+Each one:
+
+-Rice noodles (250g, remember to soak in 50 ℃ warm water for half an hour)
+
+##Operation
+
+-Season all pork with cooking wine, salt, soy sauce, cornstarch, and pepper in a bowl and set aside for later use
+
+##Additional content
+
+-Remember that Rice noodles must be soaked before they taste good. If they are not soaked, they are very bad!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Pizza crust/001.jpeg b/translation/en/dishes/staple/Pizza crust/001.jpeg
new file mode 100644
index 0000000000..9340c11a7c
--- /dev/null
+++ b/translation/en/dishes/staple/Pizza crust/001.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ddf220a8f27d244060686f06833a9b08d843bb96ad5a8ea51e6bb76b26320623
+size 298265
diff --git a/translation/en/dishes/staple/Pizza crust/Pizza crust.md b/translation/en/dishes/staple/Pizza crust/Pizza crust.md
new file mode 100644
index 0000000000..4e7783f7d3
--- /dev/null
+++ b/translation/en/dishes/staple/Pizza crust/Pizza crust.md	
@@ -0,0 +1,43 @@
+#The method of making pizza crust
+
+! [Example is green and red pepper ham pizza] (./001. JPEG)
+
+Overall, pizza making is relatively simple, but the most controversial and slightly troublesome aspect is the pizza crust. Once the pizza crust is ready, you can simply put the prepared ingredients on top and grill it until cooked. Therefore, here we will focus on how to make pizza crust.
+
+The crust in this tutorial belongs to the category of soft dough that undergoes low-temperature overnight fermentation
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+**Raw materials**
+
+-Medium gluten flour
+
+**Tools**
+
+-Oven
+
+##Calculate
+
+An 8-9 inch pizza requires approximately 125g of flour, which is about the amount needed for one person (an adult male would have enough to eat)
+
+Mixing ratio of raw materials
+
+```text
+
+Example
+
+If you want to make 4 crust at once, you need to:
+
+-125g of flour x 4=500g,
+
+##Operation
+
+-Dissolve the yeast powder in the prepared warm water, stir slightly, and set aside for later use
+
+##Additional content
+
+-Be sure to pay attention to the proportion of water
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Sauce mixed buckwheat noodles/1.jpeg b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/1.jpeg
new file mode 100644
index 0000000000..39e3292d8a
--- /dev/null
+++ b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fa57a2b64265cb28abaedb4e7fa2a96838d00725f24aea294f1d3efd1e250b17
+size 190513
diff --git a/translation/en/dishes/staple/Sauce mixed buckwheat noodles/2.jpeg b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/2.jpeg
new file mode 100644
index 0000000000..0fdc8165ad
--- /dev/null
+++ b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c0af0c775d12c9ffaeca16bd5e4c1b0ed9abf37e91f337a6f52c22422cde2fad
+size 198901
diff --git a/translation/en/dishes/staple/Sauce mixed buckwheat noodles/Sauce mixed buckwheat noodles.md b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/Sauce mixed buckwheat noodles.md
new file mode 100644
index 0000000000..2a69b1493e
--- /dev/null
+++ b/translation/en/dishes/staple/Sauce mixed buckwheat noodles/Sauce mixed buckwheat noodles.md	
@@ -0,0 +1,27 @@
+#Recipe for Soy Sauce Mixed Buckwheat Noodles
+
+Soy sauce mixed buckwheat noodles are nutritious, healthy, sweet and sour, and delicious
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Buckwheat noodles
+
+##Calculate
+
+Each one:
+
+*Buckwheat Noodles 100g
+
+##Operation
+
+*Boil buckwheat noodles in cold water for 8-10 minutes, then remove and drain for later use
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*After draining, buckwheat noodles can be chilled in the refrigerator for a better taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Scallion Oil Noodles.md b/translation/en/dishes/staple/Scallion Oil Noodles.md
new file mode 100644
index 0000000000..59674175aa
--- /dev/null
+++ b/translation/en/dishes/staple/Scallion Oil Noodles.md	
@@ -0,0 +1,41 @@
+#The method of mixing scallion oil with noodles
+
+Scallion oil mixed noodles is a classic Shanghai home style noodle dish. The method is simple and famous for its unique aroma of scallion oil. Rich in carbohydrates and fats, it can quickly replenish energy. Generally, beginners only need 20 minutes to complete it. It is a simple dinner option that is very suitable for overtime work.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Dried noodles
+
+##Calculate
+
+Scallion sauce can be made in multiple portions at once and used in portions. The following provides the basic amount for making scallion sauce, as well as the amount of scallion sauce required per serving of noodles.
+
+Basic amount of scallion sauce (about 3-4 servings):
+
+-Scallion 100g
+
+Each serving of noodles:
+
+-80 g of dry noodles (approximately equivalent to 150 g of wet noodles)
+
+##Operation
+
+###Making scallion sauce
+
+-Wash the scallions and cut them into long sections (about 5-7 cm). Scallion white and scallion green can be separated.
+
+###Boil noodles (in portions)
+
+-Take 80g of dry noodles.
+
+###Mix the noodles (by portion operation)
+
+-In a bowl filled with noodles, add 15 ml of the previously prepared scallion sauce.
+
+##Additional content
+
+-When frying scallion oil, the heat must be low and patience is necessary to fully fry the fragrance of scallions.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Sesame oil mixed noodles.md b/translation/en/dishes/staple/Sesame oil mixed noodles.md
new file mode 100644
index 0000000000..5861048fad
--- /dev/null
+++ b/translation/en/dishes/staple/Sesame oil mixed noodles.md	
@@ -0,0 +1,25 @@
+#Method of mixing sesame oil with flour
+
+Frugality and laziness dish: Sesame oil mixed with noodles: I believe everyone will have a time to save money. Attached is a personal recipe that is durable and cost-effective. Simple cooking, scooping, and eating without too many steps.
+
+-Single friends are lazy to go out and don't want to spend money, just having a simple meal.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*Dried instant noodles/any brand of instant noodles (no seasoning required)
+
+##Calculate
+
+Each one:
+
+*1 liter of water
+
+##Operation
+
+*Pour water into a pot and bring to a boil (for students who like to eat chewy noodles, you can add 30 grams of salt to the water. Noodles cooked with salt water will be more chewy)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Shaanxi oil splashed noodles/Shaanxi oil splashed noodles.md b/translation/en/dishes/staple/Shaanxi oil splashed noodles/Shaanxi oil splashed noodles.md
new file mode 100644
index 0000000000..bf1052771d
--- /dev/null
+++ b/translation/en/dishes/staple/Shaanxi oil splashed noodles/Shaanxi oil splashed noodles.md	
@@ -0,0 +1,41 @@
+#The method of making Shaanxi oil splashed noodles
+
+Shaanxi oil splashed noodles are a highly representative traditional noodle dish in northwest China, known for their chewy texture, spicy and appetizing flavor. The production process is simple and fast, with the core being the unique aroma produced by the hot oil sprinkled on the seasoning at the end.
+
+NOTE: This standard is for traditional flavors in the Guanzhong region of Shaanxi, and the spiciness and side dishes can be adjusted according to personal preferences.
+
+Estimated cooking difficulty: ★★☆☆
+
+##Raw materials and tools
+
+-Fresh noodles (especially ramen)! [Noodle] (./qian. png)
+
+##Calculate
+
+Boys usually have 4 sticks, girls only need 3 sticks, and larger quantities can be increased appropriately
+
+-Salt 2g
+
+##Operation
+
+###Material preparation
+
+-To pull the dough, use a rolling pin (without a rolling pin, you can also use your hands) to lightly press it up and down on both sides, grab the left and right ends with both hands, and gently pull them apart
+
+###Cooking Noodles and Seasoning
+
+-Add sufficient water to the pot, bring to a boil over high heat, and then add 1g of salt
+
+###Splash oil
+
+-Pour cooking oil into a wok, while adding Sichuan peppercorns, star anise, cinnamon, and fragrant leaves (if used). Fry over low heat until fragrant, then remove the spices
+
+##Additional content
+
+-Technical Summary
+
+###Finished product
+
+! [Shaanxi oil splashed noodles] (./finished product. png)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Shaanxi oil splashed noodles/chemian.png b/translation/en/dishes/staple/Shaanxi oil splashed noodles/chemian.png
new file mode 100644
index 0000000000..c7e057aaa3
--- /dev/null
+++ b/translation/en/dishes/staple/Shaanxi oil splashed noodles/chemian.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:582eb5034f1c8b7e459d9023ce8524db25763ebc678f4da2bf3a50dd305166ee
+size 128641
diff --git a/translation/en/dishes/staple/Shaanxi oil splashed noodles/finished product.png b/translation/en/dishes/staple/Shaanxi oil splashed noodles/finished product.png
new file mode 100644
index 0000000000..4241059e40
--- /dev/null
+++ b/translation/en/dishes/staple/Shaanxi oil splashed noodles/finished product.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f737b92d900d5a3993a6b8a103eb254d7551985ba6aa67558d16aeb03a896d0a
+size 181027
diff --git a/translation/en/dishes/staple/Sour and Spicy Fern Root Noodles.md b/translation/en/dishes/staple/Sour and Spicy Fern Root Noodles.md
new file mode 100644
index 0000000000..cece5bfa7a
--- /dev/null
+++ b/translation/en/dishes/staple/Sour and Spicy Fern Root Noodles.md	
@@ -0,0 +1,35 @@
+#The method of making sour and spicy fern root powder
+
+Sour and spicy fern root powder is a simple and easy to make cold dish suitable for beginners. It can be used as a staple food and is mainly sour and spicy. It is expected to be finished in 10 minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Fern root powder
+
+##Calculate
+
+Each one:
+
+*Soy sauce: vinegar: oil and chili=3:2:2 (The specific amount of sauce depends on the amount of fern root powder, and this ratio is only to ensure that the taste direction is not wrong)
+
+##Operation
+
+###Cooking of fern root powder
+
+*Add about 3/5 of water to the pot and bring to a boil
+
+###Preparation of sauce
+
+*According to the ratio, add soy sauce, vinegar, and oil to sprinkle chili
+
+###Loading and completion steps
+
+*Take a bowl
+
+##Additional content
+
+*Scallion, ginger, and garlic are additional seasonings that can add flavor, and there is no big problem without them
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Spaghetti bolognese/Spaghetti bolognese.md b/translation/en/dishes/staple/Spaghetti bolognese/Spaghetti bolognese.md
new file mode 100644
index 0000000000..c64075cdd9
--- /dev/null
+++ b/translation/en/dishes/staple/Spaghetti bolognese/Spaghetti bolognese.md	
@@ -0,0 +1,31 @@
+#Recipe for Italian Meat Sauce Noodles
+
+! [Example dish product] (./final. jpg)
+
+Italian meat sauce noodles are a very easy dish to make, and if done skillfully, can be completed in 15 minutes, bidding farewell to instant noodles
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Italian pasta
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-180 grams of spaghetti (can fluctuate up and down according to appetite)
+
+##Operation
+
+-Add water to the pot, bring to a boil, and then add the spaghetti (wait for 6-12 minutes)
+
+##Additional content
+
+-Pasta comes in many different thicknesses, please pay attention to the time indicated on the pasta box before cooking
+
+! [Different types of pasta] (./spaghetti. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Spaghetti bolognese/final.jpg b/translation/en/dishes/staple/Spaghetti bolognese/final.jpg
new file mode 100644
index 0000000000..c6451e2271
--- /dev/null
+++ b/translation/en/dishes/staple/Spaghetti bolognese/final.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c4308dbfe8c650eaa64adfd1453267fa0fbef2576950f70413dc5cf049797bba
+size 168916
diff --git a/translation/en/dishes/staple/Spaghetti bolognese/sauce.jpg b/translation/en/dishes/staple/Spaghetti bolognese/sauce.jpg
new file mode 100644
index 0000000000..51485271f7
--- /dev/null
+++ b/translation/en/dishes/staple/Spaghetti bolognese/sauce.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1fd980ce8583f0e29743981d598f40bc4cfca7178ed79d9d4934aefbd1711968
+size 102009
diff --git a/translation/en/dishes/staple/Spaghetti bolognese/spaghetti.jpg b/translation/en/dishes/staple/Spaghetti bolognese/spaghetti.jpg
new file mode 100644
index 0000000000..5008e128a4
--- /dev/null
+++ b/translation/en/dishes/staple/Spaghetti bolognese/spaghetti.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0beec4d401e3cc317cacba32b324f84eddbfae4f58baf741411f420b95b15a12
+size 169125
diff --git a/translation/en/dishes/staple/Spicy Fat Reducing Buckwheat Noodles.md b/translation/en/dishes/staple/Spicy Fat Reducing Buckwheat Noodles.md
new file mode 100644
index 0000000000..7a9a94ed08
--- /dev/null
+++ b/translation/en/dishes/staple/Spicy Fat Reducing Buckwheat Noodles.md	
@@ -0,0 +1,27 @@
+#Method of Spicy Fat Reducing Buckwheat Noodles
+
+The recipe for spicy and fat reducing buckwheat noodles is very simple and does not require any culinary skills.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Seasoning: Hotpot base, peanut butter, whole milk, soy sauce, chili oil, vinegar, Sichuan pepper oil
+
+>Suggested purchase plan:
+
+##Calculate
+
+Each one:
+
+-100g semi dry buckwheat noodles
+
+##Operation
+
+-Wash baby bok choy and lettuce, set aside for later use
+
+##Additional content
+
+*Be sure to choose semi dry buckwheat noodles for the best taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Steamed braised noodles.md b/translation/en/dishes/staple/Steamed braised noodles.md
new file mode 100644
index 0000000000..8d760ae0f8
--- /dev/null
+++ b/translation/en/dishes/staple/Steamed braised noodles.md	
@@ -0,0 +1,41 @@
+#The method of steaming braised noodles
+
+Steamed braised noodles are a very classic home cooked dish in southern Henan, paired with meat and vegetables, easy to learn. Generally, beginners only need one hour to complete it.
+
+NOTE: The standard for this dish is the flavor of southern Henan, which may be different from other places. There is no standard for the food, it is inclusive and delicious.
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Pork belly
+
+The following ingredients are available for students with a certain cooking foundation or spare capacity to choose from
+
+-Sichuan pepper
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+-Two medium-sized celery sticks
+
+##Operation
+
+###Material preparation
+
+-Peel the pork and cut it into thin slices of 2 cm * 6 cm * 0.5 cm for later use
+
+###Prefabrication
+
+-Heat the wok until it starts to smoke, then pour in 3ml of cooking oil. Smooth out the pan and pour out the bottom oil
+
+###Reprocessing
+
+-Put the noodles into a vegetable pot and stir. The stirring method is to use chopsticks in one hand and a spatula in the other hand to flip the dish onto the noodles. The standard for stirring is to evenly color the noodles as a whole
+
+##Additional content
+
+-Technical Summary
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Steamed rice in a pot/Electric rice cooker steaming rice.md b/translation/en/dishes/staple/Steamed rice in a pot/Electric rice cooker steaming rice.md
new file mode 100644
index 0000000000..21d4973889
--- /dev/null
+++ b/translation/en/dishes/staple/Steamed rice in a pot/Electric rice cooker steaming rice.md	
@@ -0,0 +1,27 @@
+#The method of steaming rice with an electric rice cooker
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*Electric rice cooker
+
+##Calculate
+
+*Generally, a person can consume 100ml-200ml of rice.
+
+Fingertip measurement method (a method for accurately determining the amount of water in rice)
+
+*Jiangnan rice, rice and water are placed in a container of an electric rice cooker. When the index finger touches the rice, the amount of water can reach exactly 1/4 of the first and second knuckles of the index finger (approximately 2.6 centimeters).
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*Cleaning rice
+
+##Additional content
+
+-Technical Summary
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Steamed rice in a pot/Steamed rice in a pot.md b/translation/en/dishes/staple/Steamed rice in a pot/Steamed rice in a pot.md
new file mode 100644
index 0000000000..583f3b3a09
--- /dev/null
+++ b/translation/en/dishes/staple/Steamed rice in a pot/Steamed rice in a pot.md	
@@ -0,0 +1,23 @@
+#The method of steaming rice in a pot
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Northern rice
+
+##Calculate
+
+-Rice: 100ml-200ml/person
+
+##Operation
+
+-Cleaning rice
+
+![rice_regularPot](./rice_regularPot.jpeg)
+
+##Additional content
+
+[Rotten people studying cooking rice, I really want to give them an electric rice cooker!]（ https://www.bilibili.com/video/BV1RW411z7r9 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Steamed rice in a pot/rice_regularPot.jpeg b/translation/en/dishes/staple/Steamed rice in a pot/rice_regularPot.jpeg
new file mode 100644
index 0000000000..e0f7b62b77
--- /dev/null
+++ b/translation/en/dishes/staple/Steamed rice in a pot/rice_regularPot.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:00047100735aeec050c1ada5420e49fc00712e244f522ea04a045fbdb8a9ada1
+size 138421
diff --git a/translation/en/dishes/staple/Stir fried bread.md b/translation/en/dishes/staple/Stir fried bread.md
new file mode 100644
index 0000000000..14602b310b
--- /dev/null
+++ b/translation/en/dishes/staple/Stir fried bread.md	
@@ -0,0 +1,23 @@
+#The method of stir frying bread
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Mantou (harder next day is better)
+
+##Calculate
+
+*Two Mantou (a little harder the next day is better)
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*Cut Mantou into small pieces or pieces.
+
+##Additional content
+
+-During the frying process, attention should be paid to controlling the heat to prevent burning
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Stir fried spaghetti/Stir fried spaghetti.md b/translation/en/dishes/staple/Stir fried spaghetti/Stir fried spaghetti.md
new file mode 100644
index 0000000000..d008651ce1
--- /dev/null
+++ b/translation/en/dishes/staple/Stir fried spaghetti/Stir fried spaghetti.md	
@@ -0,0 +1,23 @@
+#Method for stir frying spaghetti
+
+! [Pasta] (./a. jpg)
+
+This is a soft and refreshing Italian pasta recipe that is very simple and takes about 30 minutes to make.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Italian pasta
+
+##Calculate
+
+-Pasta 50g/person
+
+##Operation
+
+-Add 250 grams of water per person
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Stir fried spaghetti/a.jpg b/translation/en/dishes/staple/Stir fried spaghetti/a.jpg
new file mode 100644
index 0000000000..8939bc5f1a
--- /dev/null
+++ b/translation/en/dishes/staple/Stir fried spaghetti/a.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ead34b3329208a7e058badc4cb271ba63f9f7e21a0660f00b753d096f9cd3728
+size 197054
diff --git a/translation/en/dishes/staple/Stir-fried instant noodles.md b/translation/en/dishes/staple/Stir-fried instant noodles.md
new file mode 100644
index 0000000000..8bee5bc06e
--- /dev/null
+++ b/translation/en/dishes/staple/Stir-fried instant noodles.md	
@@ -0,0 +1,47 @@
+#The method of stir frying instant noodles
+
+This is the most successful attempt made after exploring the improvement direction of traditional instant noodles. It can greatly enhance the deliciousness of instant noodles and is easy to make. Let's start stir frying!
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Instant noodles
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*The dosage of instant noodles is 1.2 packs per person, rounded down.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+###Ham sausage pretreatment
+
+*Tear open the packaging of the ham sausage and cut it into small pieces with a width of 1cm.
+
+###Face treatment
+
+*Add 300 ml of water to the boiling pot. Boil it.
+
+###Sauce processing
+
+*Prepare a small bowl and squeeze in the seasoning packet of instant noodles.
+
+###Pre treatment of eggs
+
+*Take out the calculated quantity of eggs and pour them into a small bowl.
+
+###Final steps
+
+*Heat the pot for 20 seconds and increase the amount of oil in the pot to 10ml.
+
+##Additional content
+
+In Beijing, you can consider adding sesame sauce after serving the dish. If sesame sauce is too thick, it can be diluted 1:1 with water.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Stir-fried rice noodles.md b/translation/en/dishes/staple/Stir-fried rice noodles.md
new file mode 100644
index 0000000000..38fca7c5d0
--- /dev/null
+++ b/translation/en/dishes/staple/Stir-fried rice noodles.md	
@@ -0,0 +1,37 @@
+#The method of stir frying rice noodles
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Stir fried rice noodles, pork/beef
+
+>Suggested purchasing plan: Purchase bagged fresh river noodles on platforms such as Taobao and Maicai, usually starting at 1 jin, with a refrigerated shelf life of up to two weeks, and receive river noodles stir fry as a gift!
+
+##Calculate
+
+*The dosage of river noodles is 250 g/person. If a larger amount is needed, an additional 100g/person can be added and the whole dish can be taken down.
+
+##Operation
+
+###Preparation work
+
+*Chop the scallions into small pieces (separate the scallion whites and leaves), crush the garlic cloves, and put them on a cutting board for later use.
+
+###Stir fried meat in a hot pot
+
+*Add cooking oil, heat the pot and pour out.
+
+###Stir fried rice noodles
+
+*While the pot is hot, add 20g of cooking oil (which can be reduced for people with high blood pressure), pour in scallions and garlic, stir fry until fragrant.
+
+###Final steps
+
+*Sprinkle with scallion leaves for decoration, then pick up the pot.
+
+##Additional content
+
+Personal taste varies depending on the region, weather, and time. The specific amount of seasoning used depends on personal circumstances, and those who like chili can add it themselves.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Tomato and egg noodles/Tomato and egg noodles.md b/translation/en/dishes/staple/Tomato and egg noodles/Tomato and egg noodles.md
new file mode 100644
index 0000000000..705db97edc
--- /dev/null
+++ b/translation/en/dishes/staple/Tomato and egg noodles/Tomato and egg noodles.md	
@@ -0,0 +1,53 @@
+#The recipe for tomato and egg noodles
+
+What should I do if there are too many noodles? What should I do if the taste is difficult to swallow just by boiling white water? How to cook delicious noodles with simple ingredients?
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Hanging noodles or fresh noodles are also acceptable
+
+! [Ingredients] (./food. jpg)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. The following amount is just enough for one person to consume
+
+Total amount:
+
+-1 bowl of noodles (depending on appetite) 50-100g
+
+##Operation
+
+###Preparation of food ingredients
+
+Food preparation is very important. No matter what dish is prepared, it should be processed in advance so that there is no panic during the cooking process, and the preparation is a very comfortable process. This may be why the kitchen needs a separate lotus filling station
+
+-Wash the scallions and cut them into scallions
+
+! [Food Preparation] (./preparatFood. jpg)
+
+###Pre treatment of eggs
+
+-Heat up the wok and pour in 15-20 grams of cooking oil. If the eggs are tender and smooth, a little more oil is needed. At the same time, leave some base oil for later stir frying tomatoes
+
+! [Stir fried Egg] (./fryEgg. jpg)
+
+###Making tomato, egg, and steamed buns
+
+-After leaving the bottom oil in the pot, add chopped scallions and garlic and stir fry until fragrant
+
+! [Tomato and Egg Sauce] (./tomato. jpg)
+
+###Finally cooking noodles
+
+-You don't need to wash the pot, just add 500ml of water directly
+
+! [Tomato and Egg Noodles] (./tomatoNoodle. jpg)
+
+##Additional content
+
+-2g of black pepper can be added to the egg mixture for a better taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Tomato and egg noodles/food.jpg b/translation/en/dishes/staple/Tomato and egg noodles/food.jpg
new file mode 100644
index 0000000000..6cef5b8fa6
--- /dev/null
+++ b/translation/en/dishes/staple/Tomato and egg noodles/food.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8bcb1cee7a8eca1582b55ef0a758a347e0204d844e90a2dd9e77c2d44c1b43f4
+size 139657
diff --git a/translation/en/dishes/staple/Tomato and egg noodles/fryEgg.jpg b/translation/en/dishes/staple/Tomato and egg noodles/fryEgg.jpg
new file mode 100644
index 0000000000..0a0ca75505
--- /dev/null
+++ b/translation/en/dishes/staple/Tomato and egg noodles/fryEgg.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1beadffd0179aea6bc1271d24980cdfc688a785bdf86f2e1a67e9b2ccc460586
+size 26908
diff --git a/translation/en/dishes/staple/Tomato and egg noodles/pretreatFood.jpg b/translation/en/dishes/staple/Tomato and egg noodles/pretreatFood.jpg
new file mode 100644
index 0000000000..c0b7724ed9
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+++ b/translation/en/dishes/staple/Tomato and egg noodles/pretreatFood.jpg	
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/staple/Tomato and egg noodles/tomato.jpg b/translation/en/dishes/staple/Tomato and egg noodles/tomato.jpg
new file mode 100644
index 0000000000..ad1bcebdae
--- /dev/null
+++ b/translation/en/dishes/staple/Tomato and egg noodles/tomato.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ddd37080a214ce4af9526a22ad4fd82726ff5fac610093e639876a8142475717
+size 151487
diff --git a/translation/en/dishes/staple/Tomato and egg noodles/tomatoNoodle.jpg b/translation/en/dishes/staple/Tomato and egg noodles/tomatoNoodle.jpg
new file mode 100644
index 0000000000..59ddaf28fe
--- /dev/null
+++ b/translation/en/dishes/staple/Tomato and egg noodles/tomatoNoodle.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d69ab5423a6bac61311f93f6b28648ef11935e376d20fa4dda98d0a6ef1854af
+size 138030
diff --git a/translation/en/dishes/staple/Yangzhou fried rice/Yangzhou fried rice.md b/translation/en/dishes/staple/Yangzhou fried rice/Yangzhou fried rice.md
new file mode 100644
index 0000000000..f7c740393c
--- /dev/null
+++ b/translation/en/dishes/staple/Yangzhou fried rice/Yangzhou fried rice.md	
@@ -0,0 +1,29 @@
+#Practice of Yangzhou fried rice
+
+Yangzhou fried rice is an upgraded version of egg Fried Rice. It takes a long time to produce, but the production steps are simple
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Cold rice (preferably dry)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat.
+
+Each one:
+
+-500g cold rice
+
+##Operation
+
+-Cut carrots into 0.2cm * 0.2cm * 0.2cm cubes, set aside for later use
+
+##Additional content
+
+-If arm soreness is a normal phenomenon after completion, it is necessary to strengthen upper limb exercise
+
+![Pams Mixed Veges](./veg.png)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/Yangzhou fried rice/veg.png b/translation/en/dishes/staple/Yangzhou fried rice/veg.png
new file mode 100644
index 0000000000..69fdeb7ca8
--- /dev/null
+++ b/translation/en/dishes/staple/Yangzhou fried rice/veg.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:07298958f870952d90a73c331a97fbf62d6917b5d9b8f5332196b0071ab58d33
+size 567767
diff --git a/translation/en/dishes/staple/Zhajiangmian.md b/translation/en/dishes/staple/Zhajiangmian.md
new file mode 100644
index 0000000000..f25876a17a
--- /dev/null
+++ b/translation/en/dishes/staple/Zhajiangmian.md
@@ -0,0 +1,25 @@
+#Method of fried sauce noodles
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Diced meat/minced meat
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Each one:
+
+*Meat cubes/minced meat 150g
+
+##Operation
+
+1. Cut the dish into shreds and set aside for later use.
+
+##Additional content
+
+*Recommended lean diced meat for better taste, buy now and use now.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/agar jelly/agar jelly.md b/translation/en/dishes/staple/agar jelly/agar jelly.md
new file mode 100644
index 0000000000..37a60ffaea
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/agar jelly.md	
@@ -0,0 +1,65 @@
+#Method of making cold noodles
+
+![liangfen](./lf1.jpg)
+
+Eating sad jelly won't make people sad!
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Pea starch
+
+##Calculate
+
+The following materials are for one person, and it is necessary to determine how many copies to make before each production. One serving is just enough for one person to eat.
+
+-100g pea starch
+
+##Operation
+
+-Prepare ingredients.
+
+![1](./lf2.jpg)
+
+-Mix and stir 100g of pea starch and 100g of water each.
+
+![bz2](./lf3.jpg)
+
+-Pour 600g of water into the pot, bring to a boil over high heat, then turn to low heat.
+
+![bz4](./lf4.jpg)
+
+-Pour in starch water and stir continuously until thick and evenly colored.
+
+![bz5](./lf5.jpg)
+
+-Find a container and brush a thin layer of cooking oil in it.
+
+![bz6](./lf6.jpg)
+
+-Pour the cooked starch into a container and refrigerate for 2-4 hours.
+
+![bz7](./lf7.jpg)
+
+-After refrigeration, remove, demold, and cut into strips.
+
+![bz7](./lf8.jpg)
+
+-Chop garlic and chili into foam, add 10g chili powder, 5g crushed peanuts, and stir well with hot oil.
+
+![bz7](./lf9.jpg)
+
+-Add 10ml soy sauce, 10ml vinegar, 5g white sugar, 3g chicken essence, and 3g salt and stir well.
+
+![bz7](./lf10.jpg)
+
+-Pour the seasoning onto the jelly, then sprinkle with cilantro.
+
+![bz7](./lf11.jpg)
+
+##Additional content
+
+-Reference: [Detailed steps for making jelly]（ https://www.zhms.cn/recipe/mzvyy.html?source=2 )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/agar jelly/lf1.jpg b/translation/en/dishes/staple/agar jelly/lf1.jpg
new file mode 100644
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diff --git a/translation/en/dishes/staple/agar jelly/lf10.jpg b/translation/en/dishes/staple/agar jelly/lf10.jpg
new file mode 100644
index 0000000000..d25a5b132b
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf10.jpg	
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+version https://git-lfs.github.com/spec/v1
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+size 87453
diff --git a/translation/en/dishes/staple/agar jelly/lf11.jpg b/translation/en/dishes/staple/agar jelly/lf11.jpg
new file mode 100644
index 0000000000..c8603ca8d1
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf11.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:01ea2efbe5ca36dd8de751c44a070dcc7f044e7db3a0074270e28219a0ca2de4
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diff --git a/translation/en/dishes/staple/agar jelly/lf2.jpg b/translation/en/dishes/staple/agar jelly/lf2.jpg
new file mode 100644
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+++ b/translation/en/dishes/staple/agar jelly/lf2.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:67ac0debe0e318b67e13d6c00e70c9ba2299f5b041c89d19952e3e9324d1212c
+size 69094
diff --git a/translation/en/dishes/staple/agar jelly/lf3.jpg b/translation/en/dishes/staple/agar jelly/lf3.jpg
new file mode 100644
index 0000000000..2c082cf365
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf3.jpg	
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/staple/agar jelly/lf4.jpg b/translation/en/dishes/staple/agar jelly/lf4.jpg
new file mode 100644
index 0000000000..1e95eba8cf
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf4.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:a1f39b0767548b13cb7dc8982168f1007de952971f1eeefc917376983ea29aac
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diff --git a/translation/en/dishes/staple/agar jelly/lf5.jpg b/translation/en/dishes/staple/agar jelly/lf5.jpg
new file mode 100644
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+++ b/translation/en/dishes/staple/agar jelly/lf5.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:47a212b467fc394bce99d5fa5b6005ef081f71027b2a1ab3b94eaa1b96553ac4
+size 65076
diff --git a/translation/en/dishes/staple/agar jelly/lf6.jpg b/translation/en/dishes/staple/agar jelly/lf6.jpg
new file mode 100644
index 0000000000..754bb1cbb9
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+++ b/translation/en/dishes/staple/agar jelly/lf6.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:5debe910fe1164534d19f47565fdadc54d539578a908ba42ef6ab18896f9f189
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diff --git a/translation/en/dishes/staple/agar jelly/lf7.jpg b/translation/en/dishes/staple/agar jelly/lf7.jpg
new file mode 100644
index 0000000000..605b2a2c90
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf7.jpg	
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+version https://git-lfs.github.com/spec/v1
+oid sha256:dc5d3da9d1ff64b45c49cba4b41603bf980b4049f9f83be0ec9d639ba91044cd
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diff --git a/translation/en/dishes/staple/agar jelly/lf8.jpg b/translation/en/dishes/staple/agar jelly/lf8.jpg
new file mode 100644
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+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/staple/agar jelly/lf9.jpg b/translation/en/dishes/staple/agar jelly/lf9.jpg
new file mode 100644
index 0000000000..5f9cc6327c
--- /dev/null
+++ b/translation/en/dishes/staple/agar jelly/lf9.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
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diff --git a/translation/en/dishes/staple/fried rice with egg.md b/translation/en/dishes/staple/fried rice with egg.md
new file mode 100644
index 0000000000..97fb5c5072
--- /dev/null
+++ b/translation/en/dishes/staple/fried rice with egg.md	
@@ -0,0 +1,29 @@
+#How to make Fried Rice with eggs
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Cold rice
+
+When preparing, you can refer to the recipe for rice (./rice/rice cooker steamed rice. md).
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat
+
+Total amount:
+
+*Cold rice (quantity * 500ml)
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+*Scrape the rice into small pieces in advance with a shovel
+
+##Additional content
+
+*Technical Summary
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/handmade dumplings.md b/translation/en/dishes/staple/handmade dumplings.md
new file mode 100644
index 0000000000..600948e5ee
--- /dev/null
+++ b/translation/en/dishes/staple/handmade dumplings.md	
@@ -0,0 +1,49 @@
+#The method of making handmade dumplings
+
+Dumplings are one of the very delicious staple foods. Full and easy to season according to one's own taste, suitable for students in the US who cannot satisfy their cravings with dumplings. Generally, beginners need 3 hours to complete it, which is quite difficult
+
+Estimated cooking difficulty: ★★★★★★
+
+##Essential materials and tools
+
+-Rolling pin
+
+##Calculate
+
+-Single person, about 20 pieces
+
+Each one:
+
+-200g flour
+
+##Operation
+
+###Making dumpling wrappers
+
+-Add all the flour to the bowl
+
+###Mix filling
+
+-Peel the pork, retain some fat, and cut it into small pieces
+
+###Make dumplings
+
+-Place the dough on your left hand and try not to stick the dumpling filling to the flour on one side to prevent it from not closing properly
+
+###Boiling dumplings
+
+-Use a pot that can hold 20 dumplings, or cook in batches
+
+##Additional content
+
+-Boiling dumplings does not require a lid. Adding water three times is to prevent the dumplings from constantly boiling, causing damage to the skin and turning into noodles.
+
+This dish has some additional recipes, including but not limited to:
+
+Add the following additional materials:
+
+*10ml black vinegar
+
+*Consider pairing it with black vinegar for consumption. Suggested dosage: 10-20ml.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/hot dry noodles.md b/translation/en/dishes/staple/hot dry noodles.md
new file mode 100644
index 0000000000..1f4c99e69e
--- /dev/null
+++ b/translation/en/dishes/staple/hot dry noodles.md	
@@ -0,0 +1,23 @@
+#Hot dry noodles
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Special alkaline water surface of Hot dry noodles
+
+##Calculate
+
+Each one:
+
+*Special alkaline water surface of Hot dry noodles (250g)
+
+##Operation
+
+*Boil the water and add alkaline water. Blanch for 25 seconds and remove from the water
+
+##Additional content
+
+*Chili oil added according to personal taste
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/omelette rice.md b/translation/en/dishes/staple/omelette rice.md
new file mode 100644
index 0000000000..46bc7284b0
--- /dev/null
+++ b/translation/en/dishes/staple/omelette rice.md	
@@ -0,0 +1,27 @@
+#The recipe for egg wrapped rice
+
+Egg packed rice is a classic Japanese home dish, which is composed of Fried Rice and soft eggs. It has rich taste, color, aroma and taste. Rich in protein, carbohydrates, and vitamins, it is a great choice for breakfast or dinner. The estimated production time is 25 minutes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggs (it is recommended to use natural eggs for a more fragrant taste)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is suitable for one person to consume.
+
+Each one:
+
+-2 eggs
+
+##Operation
+
+-Cut onions, carrots, ham sausages, or chicken breast into small cubes and set aside for later use
+
+##Additional content
+
+-Fried Rice with overnight rice is not easy to stick to the pan, and tastes better.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/pancake/finished product.jpg b/translation/en/dishes/staple/pancake/finished product.jpg
new file mode 100644
index 0000000000..6152a82527
--- /dev/null
+++ b/translation/en/dishes/staple/pancake/finished product.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9be1b87ddc634a8c8df47e1f3725a5a25e5426875943c11b4285dc484c4b4f3a
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diff --git a/translation/en/dishes/staple/pancake/pancake.md b/translation/en/dishes/staple/pancake/pancake.md
new file mode 100644
index 0000000000..11e9ab4915
--- /dev/null
+++ b/translation/en/dishes/staple/pancake/pancake.md
@@ -0,0 +1,23 @@
+#The method of making pancakes
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+*Oil
+
+##Calculate
+
+Note: This staple food does not offer fewer or more versions. Here is the most suitable amount for beginners:
+
+*Flour=400g
+
+##Operation
+
+*Pour 400g of flour into a bowl, mix half with cold water and the other half with hot water, stir into dough, and knead into a ball by hand. Cover with plastic wrap and wake up for 40 minutes
+
+! [Finished product] (./Finished product. jpg)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/sesame pancake/sesame pancake.jpg b/translation/en/dishes/staple/sesame pancake/sesame pancake.jpg
new file mode 100644
index 0000000000..8885f25bf2
--- /dev/null
+++ b/translation/en/dishes/staple/sesame pancake/sesame pancake.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:895d1be5cd871c5041d87ec45a442e4513665af69f7f44c1c57eb383b1b03f5f
+size 105129
diff --git a/translation/en/dishes/staple/sesame pancake/sesame pancake.md b/translation/en/dishes/staple/sesame pancake/sesame pancake.md
new file mode 100644
index 0000000000..47d20b09f6
--- /dev/null
+++ b/translation/en/dishes/staple/sesame pancake/sesame pancake.md	
@@ -0,0 +1,23 @@
+#How to make sesame Shaobing (Baked cake in griddle)
+
+! [Sample dish finished product] (./Sesame Shaobing (Baked cake in griddle). jpg)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Flour
+
+##Calculate
+
+The recipe consists of 7 pancakes
+
+##Operation
+
+-Dough: 300 grams of flour, 3 grams of yeast powder, 3 grams of white sugar, 180 grams of warm water, 20 grams of cooking oil, wake for 10 minutes
+
+##Additional content
+
+-If there is no electric pancake maker, a flat bottomed pan can also be used
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/staple/stir-fried rice cake.md b/translation/en/dishes/staple/stir-fried rice cake.md
new file mode 100644
index 0000000000..79fff7155c
--- /dev/null
+++ b/translation/en/dishes/staple/stir-fried rice cake.md	
@@ -0,0 +1,27 @@
+#The method of stir frying rice cake
+
+Minnan style fried rice cake is a very delicious staple food. It has a simple production process, easy access to raw materials, and is suitable for overseas friends to satisfy their appetite. Beginners need 30 minutes to complete, and the difficulty is relatively low.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Rice cake/white cake (shape not limited)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+-250g portions of rice cake
+
+##Operation
+
+-Bring water to a boil in the pot, cook the rice cake thoroughly, add water to the bowl to ensure that the rice cake does not stick together, then remove the rice cake and set it aside.
+
+##Additional content
+
+-The selection of auxiliary materials can be added according to individual preferences, such as adding lean meat, etc
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/template/Example dishes/Example dishes.jpg b/translation/en/dishes/template/Example dishes/Example dishes.jpg
new file mode 100644
index 0000000000..004f462076
--- /dev/null
+++ b/translation/en/dishes/template/Example dishes/Example dishes.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d5d98099674c671c010ded82351ad55ab896a989826cec48bc4ed4c55020393e
+size 152896
diff --git a/translation/en/dishes/template/Example dishes/Example dishes.md b/translation/en/dishes/template/Example dishes/Example dishes.md
new file mode 100644
index 0000000000..3829810bbc
--- /dev/null
+++ b/translation/en/dishes/template/Example dishes/Example dishes.md	
@@ -0,0 +1,55 @@
+<! -- This is an example recipe template file from the HowToCook recipe repository.  -->
+
+#Preparation of sample dishes
+
+<! -- The title must be a combination of 'dish name' and 'recipe'. Consistent with the file name.  -->
+
+<! -- It would be better if there were pictures.  -->
+
+! [Example dish finished product] (./Example dish. jpg)
+
+<! -- Here is a brief introduction to the characteristics, nutritional value, difficulty, and expected preparation time of the dish.  -->
+
+<!--
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+<! -- List the necessary raw materials here. To facilitate everyone's quick assessment of whether the materials at hand are sufficient. -->
+
+<! -- Note: Some ingredients have already been mentioned in the kitchen procurement section. Do not repeat here: -->
+
+<! -- You can recommend which brand to purchase to facilitate decision-making.  -->
+
+-Curry chunks (recommended brand Haoshi)
+
+##Calculate
+
+<! -- This chapter introduces some calculation formulas to determine the amount of raw materials, important time parameters, and mixing ratios, for reference in subsequent operations.  -->
+
+<! -- There are two situations here: -->
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+<! -- For ingredients of different sizes, quality references must be provided -->
+
+-Curry block 115g
+
+##Operation
+
+<! -- Here is a detailed description of the entire cooking process.  -->
+
+-Peel potatoes and cut them into large pieces not exceeding 4cm, set aside for later use
+
+##Additional content
+
+<! -- Add some additional precautions, reference materials, safety instructions, etc. here.  -->
+
+-When operating, it is necessary to pay attention to the boiling water level line. If less than 2/3 of the ingredients are found, the water should be heated until the ingredients are submerged.
+
+<! -- The following text must be retained.  -->
+
+<! -- Please remove all comments from the template before submitting the Pull Request.  -->
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.md b/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.md
new file mode 100644
index 0000000000..d71c65db0f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.md	
@@ -0,0 +1,25 @@
+#The recipe for making soup baby bok choy
+
+The recipe for making baby bok choy soup (vegetarian dishes, weight loss meals)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Baby bok choy
+
+##Calculate
+
+Note that this dish is only available in a version suitable for 2-4 people.
+
+-Baby bok choy 700g
+
+##Operation
+
+-Wash the baby bok choy and cut it vertically into sections.
+
+The photography skills are limited, but the taste is still very good
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.png b/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.png
new file mode 100644
index 0000000000..cb17b407e0
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Baby Cabbage in Superior Broth/Baby Cabbage in Superior Broth.png	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8395e4f7497206589f16ce6b051e9af2b545cc7ce7bf9a94ee4f160075835b1c
+size 130842
diff --git a/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.jpg b/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.jpg
new file mode 100644
index 0000000000..a29b6c9ffd
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0804b87406411d2e0e80ee184cc4a4441119659da8aed12f6e8e7e8eb9d29975
+size 36300
diff --git a/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.md b/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.md
new file mode 100644
index 0000000000..6b6be49f07
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Blanched Choy Sum/Blanched Choy Sum.md	
@@ -0,0 +1,45 @@
+#The recipe for blanching vegetable hearts
+
+<! -- The title must be a combination of 'dish name' and 'recipe'. Consistent with the file name.  -->
+
+! [Bai Zhuo Cai Xin] (./Bai Zhuo Cai Xin. jpg)
+
+>I didn't take any photos, the above picture is a screenshot, but it's almost done
+
+Bai Zhuo Cai Xin is a classic Cantonese dish. Bai Zhuo is a cooking technique in Cantonese cuisine that uses boiling water or soup to heat raw food until cooked, known as Bai Zhuo. This cooking technique can maintain the original freshness, and is commonly used in Cantonese cuisine to cook shrimp and vegetables.
+
+Anyway, it's an excellent way to lose weight or quickly solve the problem of green leafy vegetables.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Fresh vegetable hearts
+
+##Calculate
+
+The following amount is enough for two people to eat, and one person can eat it directly with rice.
+
+-Fresh vegetable heart 250g
+
+##Operation
+
+1. Wash the vegetable heart and remove any hard or old areas from the roots. I also used a knife to scrape off the root and stem parts of the cabbage here, removing the harder layer on the outside. The inside of the cabbage is more delicious, but be careful not to burn the roots for too long. If the time is too long, the roots will not become brittle
+
+2. Cut garlic into minced garlic and add some onions along with onions
+
+3. Mix soul sauce: 5g soy sauce, 5g oyster sauce, 3g sugar, and 100g water in half a bowl to make a sauce
+
+4. Boil a pot of 500ml water with 5g salt and 10g cooking oil
+
+5. Heat the roots and stems of the cabbage in boiling water for 1 minute until they turn dark green in color. Heat the entire vegetable heart in the pot for 1 minute, then scoop it up and place it on a plate
+
+6. Open another small pot and pour in the mixed sauce. Bring to a boil over low heat, add half of the minced garlic, a little ginger shred, and chopped millet pepper. A little chopped onion and garlic were added during the production process. First, oil was poured into the bottom of the pot, and after it was 50% hot, minced garlic and onion were poured in. After slightly frying until fragrant, the sauce was added, and then chili pepper was added and boiled
+
+7. Collect the sauce slightly, wait for about ten seconds after boiling, and then pour it directly on the cabbage, not too much, but the garlic is very awesome, not too little
+
+##Additional content
+
+-Choosing fresh vegetables is essential! Fresh!
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Braised eggplant.md b/translation/en/dishes/vegetable_dish/Braised eggplant.md
new file mode 100644
index 0000000000..16a90d9a63
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Braised eggplant.md	
@@ -0,0 +1,25 @@
+#The method of braised eggplant
+
+Estimated cooking difficulty: ★★★★
+
+##Essential materials and tools
+
+-Garlic
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat
+
+Total amount:
+
+-The quantity of green eggplants is equal to the number of servings multiplied by 0.7 pieces
+
+##Operation
+
+1. Wash the eggplants, green peppers, tomatoes, onions, and scallions thoroughly.
+
+##Additional content
+
+Attention should be paid in steps 4-6 of the operation:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Braised vegetables in water and oil.md b/translation/en/dishes/vegetable_dish/Braised vegetables in water and oil.md
new file mode 100644
index 0000000000..c7b319f143
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Braised vegetables in water and oil.md	
@@ -0,0 +1,25 @@
+#The method of braising vegetables in water and oil
+
+Oil is added to braised vegetables in water and oil, which enhances the taste and can increase the intake of fat soluble vitamins. Compared to eating raw vegetables, there are more benefits.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Edible oil
+
+##Calculate
+
+Leafy vegetables have a high water content and may appear bulky during preparation. After actual heating, the volume will rapidly decrease.
+
+*Leafy vegetables: 300g~500g
+
+##Operation
+
+*Wash vegetables thoroughly
+
+##Additional content
+
+*If you are unsure about the saltiness, you can add less salt first, taste before serving, and consider adjusting the salt addition
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Braised winter melon/1.jpeg b/translation/en/dishes/vegetable_dish/Braised winter melon/1.jpeg
new file mode 100644
index 0000000000..af9564a6cf
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Braised winter melon/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c8e572ae96824daa8ad99f9eba684266304dc4d61a75cf35da61b384f6821b57
+size 86396
diff --git a/translation/en/dishes/vegetable_dish/Braised winter melon/2.jpeg b/translation/en/dishes/vegetable_dish/Braised winter melon/2.jpeg
new file mode 100644
index 0000000000..8d4499d36d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Braised winter melon/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:94a93b388d330a5db25aadefa6547c92199e47fa16f48f58c0e6a44bca02e494
+size 104810
diff --git a/translation/en/dishes/vegetable_dish/Braised winter melon/Braised winter melon.md b/translation/en/dishes/vegetable_dish/Braised winter melon/Braised winter melon.md
new file mode 100644
index 0000000000..a1eef7f2a7
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Braised winter melon/Braised winter melon.md	
@@ -0,0 +1,25 @@
+#The method of braised winter melon
+
+Braised winter melon is a home cooked dish with a bright red color, delicious aroma, and rich nutritional value
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Winter melon
+
+##Calculate
+
+Each one:
+
+*Winter melon 300g
+
+##Operation
+
+*Peel the winter melon and cut it into small pieces with a side length not exceeding 2cm
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.jpg b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.jpg
new file mode 100644
index 0000000000..c75f7c9b61
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:fa799bb252bae7476c1670a6b8be58247b305e8466776cb43abbf7252cabc5e1
+size 553839
diff --git a/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.md b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.md
new file mode 100644
index 0000000000..3c9f42c68d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Celery mixed with tea tree mushroom.md	
@@ -0,0 +1,29 @@
+#Method of mixing celery with tea tree mushrooms
+
+! [Celery mixed with tea tree mushroom finished product] (./Celery mixed with tea tree mushroom. jpg)
+
+Celery mixed with tea tree mushrooms is a simple and easy to make cold dish. Rich in various vitamins and minerals required by the human body. Generally, beginners only need 30 minutes to complete it.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Minxing tea tree mushroom
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving can accommodate 1-2 people.
+
+Each one:
+
+-1 bottle of Minxing tea tree mushroom
+
+##Operation
+
+-(If it's celery seedlings, skip this step) Use a hot water kettle to boil a pot of hot water for later use
+
+##Additional content
+
+-The water level during blanching needs to be above celery
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Minxing tea tree mushroom.jpg b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Minxing tea tree mushroom.jpg
new file mode 100644
index 0000000000..b9e865f1e5
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Celery mixed with tea tree mushroom/Minxing tea tree mushroom.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b8a383a37a316eadb128398a233610cfde68b744d35b6fa177021f05d7d8726f
+size 143519
diff --git a/translation/en/dishes/vegetable_dish/Century egg with Pepper.md b/translation/en/dishes/vegetable_dish/Century egg with Pepper.md
new file mode 100644
index 0000000000..62b7c96f03
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Century egg with Pepper.md	
@@ -0,0 +1,23 @@
+#How to make Century egg with pepper
+
+Lei Jiao Century egg is a very simple cold dish for cooking. The operation of this dish is relatively simple, and the ingredients are common. The final product will not look good, but it is one of the magic tools for cooking in summer
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Century egg
+
+##Calculate
+
+Each one:
+
+-Two Century egg
+
+##Operation
+
+-Wash green peppers, remove the roots, cut open the sides, remove the internal seeds, flatten them on a cutting board, and set aside (be sure to remove the green pepper seeds, otherwise they will explode in the pot)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Cold bean curd.md b/translation/en/dishes/vegetable_dish/Cold bean curd.md
new file mode 100644
index 0000000000..65aabba474
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Cold bean curd.md	
@@ -0,0 +1,27 @@
+#The method of making cold tofu salad
+
+Cold mixed tofu is a refreshing and delicious home cooked cold dish. Rich in plant protein and calcium, low-fat and healthy, very suitable for summer consumption or as a daily meal companion. The production process is simple and fast, and beginners usually only need 10 minutes to complete it.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Tofu (recommended to choose North Tofu or Old Tofu)
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-Tofu 250g (about 1 piece of common size tofu)
+
+##Operation
+
+-Cut the tofu into small pieces measuring 2 cm square and set aside for later use.
+
+##Additional content
+
+-When making cold tofu salad, it is recommended to choose hard textured northern tofu or old tofu, which is not easy to break and has a better taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Cold mixed oil wheat vegetable.md b/translation/en/dishes/vegetable_dish/Cold mixed oil wheat vegetable.md
new file mode 100644
index 0000000000..5473f1e9ed
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Cold mixed oil wheat vegetable.md	
@@ -0,0 +1,25 @@
+#The method of making cold oil and wheat dishes
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*Oil wheat vegetable
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat
+
+Total amount:
+
+*1 piece of lettuce (about 200g) * serving quantity
+
+##Operation
+
+*Crush and chop garlic into small pieces
+
+##Additional content
+
+*Sesame paste can be replaced with peanut butter
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Cucumber salad.md b/translation/en/dishes/vegetable_dish/Cucumber salad.md
new file mode 100644
index 0000000000..6ed8cd9f91
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Cucumber salad.md	
@@ -0,0 +1,25 @@
+#Method for making cold cucumber salad
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+*Cucumber
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*200g cucumber per serving
+
+##Operation
+
+*Flatten the cucumber with a kitchen knife and chop it into 3-centimeter pieces
+
+##Additional content
+
+*In some cases, the ends of cucumbers may have a bitter taste. Please wash and cut them before confirming
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Deep-Fried Tofu.md b/translation/en/dishes/vegetable_dish/Deep-Fried Tofu.md
new file mode 100644
index 0000000000..cf631c9193
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Deep-Fried Tofu.md	
@@ -0,0 +1,23 @@
+#The method of making crispy tofu
+
+The rich sauce is wrapped in tofu, and you can't stop taking a bite, not to mention how delicious it is.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Old Tofu
+
+##Calculate
+
+Each one:
+
+-1 piece of old tofu (buy 1.25 pieces per person in the market)
+
+##Operation
+
+-Mix eggs to form egg mixture and set aside for later use
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.jpg b/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.jpg
new file mode 100644
index 0000000000..1588b25d48
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9c597133db31a865c86a0b7eaed15f79de3c0c722a08f8160fb8d6aa08e51b0c
+size 593802
diff --git a/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.md b/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.md
new file mode 100644
index 0000000000..56c0741bc7
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Dry Pot Cauliflower/Dry Pot Cauliflower.md	
@@ -0,0 +1,25 @@
+#The method of making dried cauliflower in a pot
+
+! [Dried Cauliflower Finished Product] (./Dried Cauliflower. jpg)
+
+Dried pot cauliflower is a common dish in Hunan cuisine.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Cauliflower
+
+##Calculate
+
+Each one:
+
+-400g cauliflower
+
+##Operation
+
+-Soak the cauliflower upside down in diluted salt water for 20 minutes. Then wash it clean and use a small knife to break it into small flowers
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Egg and ham stir fried cucumber.md b/translation/en/dishes/vegetable_dish/Egg and ham stir fried cucumber.md
new file mode 100644
index 0000000000..66ab61b240
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Egg and ham stir fried cucumber.md	
@@ -0,0 +1,25 @@
+#The method of stir frying cucumber with egg and ham
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Cucumber
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-1 cucumber (about 200g)
+
+##Operation
+
+-Wash the cucumber thoroughly, cut it into semi-circular slices, and set aside for later use
+
+##Additional content
+
+-Ham is salty, so it should be added after seasoning to prevent the ham from getting salt on it too
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Garlic Broccoli.md b/translation/en/dishes/vegetable_dish/Garlic Broccoli.md
new file mode 100644
index 0000000000..65a0802baf
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Garlic Broccoli.md	
@@ -0,0 +1,25 @@
+#Recipe for Garlic Broccoli
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-1 broccoli
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Broccoli about 200 g (about 1/2 of the same size broccoli)
+
+##Operation
+
+-Cut broccoli into small pieces and clean thoroughly.
+
+##Additional content
+
+-The blanching time should not exceed the recommended duration to avoid affecting the taste and nutrition of broccoli.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Golden Mushrooms and Mixed Vegetables.md b/translation/en/dishes/vegetable_dish/Golden Mushrooms and Mixed Vegetables.md
new file mode 100644
index 0000000000..c70be442c5
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Golden Mushrooms and Mixed Vegetables.md	
@@ -0,0 +1,27 @@
+#Method for making cold mixed shiitake mushrooms
+
+Cold mixed shiitake mushrooms are a simple and quick appetizer. The taste is crisp, tender, and smooth, rich in dietary fiber and various vitamins. The production process does not require complex cooking techniques, making it perfect for beginners and busy individuals to quickly prepare. Generally, beginners only need 10 minutes to complete it.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Golden needle mushroom
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is just enough for one person to eat.
+
+Each one:
+
+-Golden needle mushroom 150g (about 1 small pack)
+
+##Operation
+
+-Cut off the root of the golden needle mushroom, rinse it clean with water, and set it aside.
+
+##Additional content
+
+-The blanching time of shiitake mushrooms should not be too long to avoid affecting their taste.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Golden needle mushroom Japanese tofu pot.md b/translation/en/dishes/vegetable_dish/Golden needle mushroom Japanese tofu pot.md
new file mode 100644
index 0000000000..39a93f79ce
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Golden needle mushroom Japanese tofu pot.md	
@@ -0,0 +1,25 @@
+#The method of making Japanese tofu pot with shiitake mushrooms
+
+Golden needle mushroom Japanese tofu pot is an easy to pick up daily dish.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Golden needle mushroom
+
+##Calculate
+
+Each one:
+
+-1-2 shiitake mushrooms
+
+##Operation
+
+-Slice tofu and fry over low heat until both sides turn golden brown. Remove from the pan and set aside.
+
+##Additional content
+
+-Flammulina velutipes must be stir fried until soft first
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/1.jpeg b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/1.jpeg
new file mode 100644
index 0000000000..6f8472a5c2
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ed0c29ea65a7ac4cc6a17a778bb5098d980405146f68c73c1b32fb0d310f5eea
+size 127488
diff --git a/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/2.jpeg b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/2.jpeg
new file mode 100644
index 0000000000..e8e3fe24f1
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:424caab717e05e6a823f61551a9f6976bafb2a0c2ccf47d2cb792617d284abaf
+size 151293
diff --git a/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/3.jpeg b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/3.jpeg
new file mode 100644
index 0000000000..da686aef01
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/3.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:8f15dcd8504fcbeeb95f1930c0b0ff226a9f7576a846af0af600e4d741ffa3e9
+size 111973
diff --git a/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/4.jpeg b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/4.jpeg
new file mode 100644
index 0000000000..b5dd844fe3
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/4.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:37f7c1c9880153b3a4d5733c55203814c8fabcc93bc82acdfccbb450dd3bbd1b
+size 138914
diff --git a/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/Hand-shredded cabbage.md b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/Hand-shredded cabbage.md
new file mode 100644
index 0000000000..e9189db13e
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Hand-shredded cabbage/Hand-shredded cabbage.md	
@@ -0,0 +1,27 @@
+#The method of tearing cabbage by hand
+
+Hand torn cabbage is a famous Han Chinese dish with a perfect combination of color, aroma, and taste, belonging to the Hunan cuisine
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Bao Cai
+
+##Calculate
+
+Each one:
+
+*1 piece of cabbage
+
+##Operation
+
+*Cut the cabbage in half and remove the white part in the middle [see Figure 1]
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*In step five, the stir frying time needs to be adjusted according to the actual situation, usually after the cabbage is 70% cooked. Seven point cooked refers to the cabbage that has already been cooked and the water texture has softened
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/1.jpeg b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/1.jpeg
new file mode 100644
index 0000000000..e2437c045f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:911b1aa6deb8f8a4d840fa23f648c064a2365b3d6e578c328f8310db4043cbb5
+size 234352
diff --git a/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/2.jpeg b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/2.jpeg
new file mode 100644
index 0000000000..23b7dd7efb
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:48f8e719b85d347a47fa433293822c94bbffcfaf57a22372dbca74ebb1ece6e3
+size 281002
diff --git a/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/3.jpeg b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/3.jpeg
new file mode 100644
index 0000000000..9ca64d86e6
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/3.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:4e1477bcb437812d0d8ed3ebe44961f88275f9f2eca4b4e38fb12652f5195f86
+size 217623
diff --git a/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/Lettuce leaf pancake.md b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/Lettuce leaf pancake.md
new file mode 100644
index 0000000000..6951c239eb
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Lettuce leaf pancake/Lettuce leaf pancake.md	
@@ -0,0 +1,27 @@
+#Recipe for Lettuce Leaf Pancake
+
+Lettuce leaf pancake is nutritious and delicious
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Lettuce leaves
+
+##Calculate
+
+Each one:
+
+*Lettuce leaves 50g
+
+##Operation
+
+*Chop the lettuce leaves into small pieces, add eggs, cornstarch, soy sauce, and chicken essence, stir well and set aside for later use
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Choosing lettuce leaves is a common vegetable pack found in certain provinces and cities, which mostly includes lettuce and can be replaced with chives
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Northern Shaanxi boiled beans.md b/translation/en/dishes/vegetable_dish/Northern Shaanxi boiled beans.md
new file mode 100644
index 0000000000..0d4cb71a21
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Northern Shaanxi boiled beans.md	
@@ -0,0 +1,25 @@
+#The method of boiling beans in northern Shaanxi
+
+Shaanbei boiled beans is an extremely beginner friendly dish, as it is made using a 'boiled' method with a variety of ingredients that are optional and almost impossible to fail.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Beans
+
+##Calculate
+
+Note that due to individual ingredients, this recipe is for 2 people
+
+-Beans 300g * 2 people
+
+##Operation
+
+-Cut scallion flowers, minced garlic, shredded ginger, set aside.
+
+##Additional content
+
+-After adding tomatoes and continuing to simmer, it is necessary to occasionally stir to prevent the bottom from sticking
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Oil and vinegar fried eggs.md b/translation/en/dishes/vegetable_dish/Oil and vinegar fried eggs.md
new file mode 100644
index 0000000000..e17f4dab1f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Oil and vinegar fried eggs.md	
@@ -0,0 +1,27 @@
+#The method of frying eggs with oil and vinegar
+
+Oil and vinegar fried eggs is a very simple dish with a unique color, aroma, and taste, belonging to Hunan cuisine. The production is very simple, about ten minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-Curry block 115g
+
+##Operation
+
+-Eggs don't need to be beaten, just pour them into a bowl and set aside
+
+##Additional content
+
+-Personally tested, Lao Henghe brewed vinegar with zero additives has the best taste, and vinegar aroma is the soul of this dish.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.JPG b/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.JPG
new file mode 100644
index 0000000000..909c9987b0
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.JPG	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b867a2e710e64b049e6d0ec983821b084f4a6b25e4594bac59a91e61ee0fb3bf
+size 389996
diff --git a/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.md b/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.md
new file mode 100644
index 0000000000..30149728d7
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Olive vegetable minced meat and green beans/Olive vegetable minced meat and green beans.md	
@@ -0,0 +1,21 @@
+#The recipe for making minced olive vegetable and green beans
+
+! [Dried Pork and Green Beans] (./Dried Pork and Green Beans. JPG)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+green beans
+
+##Calculate
+
+*Four season beans 220g
+
+##Operation
+
+*Wash the green beans thoroughly, tear off the tendons, and then cut them into evenly sized granules for later use.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/1.jpeg b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/1.jpeg
new file mode 100644
index 0000000000..877e69553b
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:d73160bd045a46fc1b5ddf11952d003d8da6139190d0e0497708e8097a7e47cf
+size 148582
diff --git a/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/2.jpeg b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/2.jpeg
new file mode 100644
index 0000000000..327d8dce3e
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:99b4ff67e643167cedf9fa102c14b938ebe80ffa0fa5ebbd7e621b0878bb566f
+size 154747
diff --git a/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/Oyster sauce and three fresh mushrooms.md b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/Oyster sauce and three fresh mushrooms.md
new file mode 100644
index 0000000000..62e61e9468
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Oyster sauce and three fresh mushrooms/Oyster sauce and three fresh mushrooms.md	
@@ -0,0 +1,25 @@
+#The method of making oyster sauce and three fresh mushrooms
+
+Oyster sauce mushrooms that can be made in just a few minutes are smooth, tender, and delicious, not to mention delicious.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Shiitake mushrooms
+
+##Calculate
+
+Each one:
+
+*2 fresh shiitake mushrooms
+
+##Operation
+
+*Remove the soil from the roots of crab flavored mushrooms and white jade mushrooms, and break apart the mushroom blooms
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Pu Shao Eggplant.md b/translation/en/dishes/vegetable_dish/Pu Shao Eggplant.md
new file mode 100644
index 0000000000..d05b30e24e
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Pu Shao Eggplant.md	
@@ -0,0 +1,23 @@
+#The method of making Pu Shao eggplant
+
+As is well known, eggplants 🍆 And potatoes 🥔 It's two types of meat dishes. This dish of braised eggplant looks like a stewed potato to an eel in appearance *`Ginger is like potatoes.
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+-Determine different amounts of oil based on the type of pot
+
+##Operation
+
+-Peel the eggplant and cut it horizontally into two sections
+
+##Additional content
+
+-This Japanese style yaki is actually very Chinese, and Japanese style yaki is actually grilled.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/1.jpeg b/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/1.jpeg
new file mode 100644
index 0000000000..02b32d8f26
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:95e3bfffa094e22530e6bb4f29d312391156bc49b71a144fc0271382ab87d09a
+size 154361
diff --git a/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/Roasted edamame with preserved plums.md b/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/Roasted edamame with preserved plums.md
new file mode 100644
index 0000000000..e150123bc9
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Roasted edamame with preserved plums/Roasted edamame with preserved plums.md	
@@ -0,0 +1,25 @@
+#The method of boiling edamame with preserved plums
+
+A simple delicacy with a sweet and sour taste and high nutritional value
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Mao Dou
+
+##Calculate
+
+Each one:
+
+*300 g edamame
+
+##Operation
+
+*Add salt to clean water and soak the edamame for 15 minutes
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.jpeg b/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.jpeg
new file mode 100644
index 0000000000..b29c532fd8
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f771ec3fe8e2f1970ff8db9114f7065e12e8a6cde91839e8d3c339ed010add2d
+size 173857
diff --git a/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.md b/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.md
new file mode 100644
index 0000000000..9fc8347ec5
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Salt and Pepper Corn/Salt and Pepper Corn.md	
@@ -0,0 +1,25 @@
+#The method of making salt and pepper corn
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Corn kernels
+
+##Calculate
+
+The portion size of this dish is the same as the standard portion size ordered at a Sichuan restaurant
+
+-Corn kernels (bagged) 350g
+
+##Operation
+
+-Corn kernels are all peeled and can be thawed directly. Soak in warm water for 15 minutes or boil in boiling water on the stove for 5 minutes.
+
+##Additional content
+
+Don't peel the corn kernels by yourself, it's labor-intensive. You can directly buy the "peeled corn kernels" from the food delivery software, and thaw them in warm water after 30 minutes of delivery.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
+
+! [Salt and Pepper Corn] (./Salt and Pepper Corn. JPEG)
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Sauteed Potato, Green Pepper and Eggplant.md b/translation/en/dishes/vegetable_dish/Sauteed Potato, Green Pepper and Eggplant.md
new file mode 100644
index 0000000000..6a24e3dc0c
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Sauteed Potato, Green Pepper and Eggplant.md	
@@ -0,0 +1,23 @@
+#The method of making local delicacies
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+Note that this dish is only available in a version suitable for 2-4 people.
+
+-Eggplant 100g
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+-Wash and peel potatoes thoroughly. Wash eggplants and peppers thoroughly.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Scallion fried Tofu.md b/translation/en/dishes/vegetable_dish/Scallion fried Tofu.md
new file mode 100644
index 0000000000..b659ef9580
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scallion fried Tofu.md	
@@ -0,0 +1,25 @@
+#The method of frying tofu with scallions
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-White Tofu
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume.
+
+Total amount:
+
+-The quantity of white tofu is equal to the number of servings multiplied by 0.8, rounded up.
+
+Using the above conditions, calculate the proportion of raw materials planned to be used and adjust according to taste.
+
+##Operation
+
+*Wash tofu thoroughly. Cut to a thickness of approximately 5mm and place in a disc.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/1.jpeg b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/1.jpeg
new file mode 100644
index 0000000000..88f8784159
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:83b6951ab77218784ee6ba898b01beca3997cdabc08b749dd5e818fd9c004c22
+size 144620
diff --git a/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/Scrambled Eggs with Onions.md b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/Scrambled Eggs with Onions.md
new file mode 100644
index 0000000000..0cf8a00579
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Onions/Scrambled Eggs with Onions.md	
@@ -0,0 +1,25 @@
+#The method of stir frying eggs with onions
+
+Stir fried eggs with onions is a well-known dish in daily life in China
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Eggs
+
+##Calculate
+
+Each one:
+
+*2 eggs
+
+##Operation
+
+*Crack the eggs into a large bowl, add onion slices and salt, and stir for 60 seconds
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Scrambled Eggs with Tomatoes.md b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Tomatoes.md
new file mode 100644
index 0000000000..a09fefe613
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scrambled Eggs with Tomatoes.md	
@@ -0,0 +1,29 @@
+#The recipe for stir frying tomatoes and eggs
+
+Tomato scrambled eggs is almost the most common dish in Chinese cuisine. Its raw materials are easy to collect and the production steps are relatively simple, making it very suitable for new chefs to get started. It is the first dish that many people learn to cook.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Tomatoes
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+*Tomatoes=1 piece (approximately 180g) * serving quantity
+
+##Operation
+
+-Wash tomatoes thoroughly
+
+##Additional content
+
+There are many versions of this dish based on different taste preferences, including but not limited to:
+
+*Quick approach:
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.jpg b/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.jpg
new file mode 100644
index 0000000000..70b390b5a7
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:eccfab321e696eeb125a545a06a29727f2608897f464a55ea8b89431a89b5ca4
+size 121836
diff --git a/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.md b/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.md
new file mode 100644
index 0000000000..942b8f85f1
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Scrambled eggs,Guangdong style/Scrambled eggs,Guangdong style.md	
@@ -0,0 +1,31 @@
+#The method of making scrambled eggs
+
+! [Stir fried Smooth Egg Product] (./Stir fried Smooth Egg. jpg)
+
+Stir fried egg is a simple and easy to make dish. Generally, beginners only need 5 minutes to complete it.
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Eggs (preferably sterile)
+
+##Calculate
+
+Each one:
+
+-4 eggs
+
+##Operation
+
+-Mix eggs with milk and 5ml of cooking oil evenly, set aside for later use
+
+##Additional content
+
+-Finally, sprinkle some black pepper or salt according to personal taste for seasoning.
+
+reference material
+
+-[Sweet Chen Kitchen]（ http://sweetheartkitchen.com/recipes/scrambled-egg/ )
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Shredded Potatoes with Hot and Sour Sauce.md b/translation/en/dishes/vegetable_dish/Shredded Potatoes with Hot and Sour Sauce.md
new file mode 100644
index 0000000000..dd7558c508
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded Potatoes with Hot and Sour Sauce.md	
@@ -0,0 +1,25 @@
+#The method of making sour and spicy shredded potatoes
+
+Sour and spicy shredded potatoes are a simple and easy to make dish. Bright color, sour and spicy taste. Chili peppers are rich in vitamin C. This dish has simple ingredients and is easy to learn and cook
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Potatoes
+
+##Calculate
+
+Each one:
+
+-240g potatoes (thinner and longer is better)
+
+##Operation
+
+-Peel and shred potatoes (or use a slicer).
+
+##Additional content
+
+-When cleaning potato shreds, be sure to clean the starch thoroughly, otherwise it will stick together completely
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Shredded potatoes/1.jpeg b/translation/en/dishes/vegetable_dish/Shredded potatoes/1.jpeg
new file mode 100644
index 0000000000..46f4ea1b8b
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded potatoes/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bbea5212f5cf5ecfe5ae51b0dea7efbdb18c2e3c2e0600828d3e4c7e397de751
+size 220129
diff --git a/translation/en/dishes/vegetable_dish/Shredded potatoes/2.jpeg b/translation/en/dishes/vegetable_dish/Shredded potatoes/2.jpeg
new file mode 100644
index 0000000000..74c40101b9
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded potatoes/2.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:7ee16eb43af07cd6da37c54b4294f73e4e7acf4b313dd2e626e570d20a612092
+size 187193
diff --git a/translation/en/dishes/vegetable_dish/Shredded potatoes/3.jpeg b/translation/en/dishes/vegetable_dish/Shredded potatoes/3.jpeg
new file mode 100644
index 0000000000..1a9fd9944f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded potatoes/3.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:273ed1826853e2b10165c33c6b6e5ec33d62fc3ba46dd9f163434b4e23cf7b80
+size 356894
diff --git a/translation/en/dishes/vegetable_dish/Shredded potatoes/4.jpeg b/translation/en/dishes/vegetable_dish/Shredded potatoes/4.jpeg
new file mode 100644
index 0000000000..ed87fd5578
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded potatoes/4.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:1788ab5b8dbc3b33af2fea04004761c87a784ef17977f4801c6681b6f7922e9e
+size 174170
diff --git a/translation/en/dishes/vegetable_dish/Shredded potatoes/Shredded potatoes.md b/translation/en/dishes/vegetable_dish/Shredded potatoes/Shredded potatoes.md
new file mode 100644
index 0000000000..7bb6dfacc7
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Shredded potatoes/Shredded potatoes.md	
@@ -0,0 +1,27 @@
+#The method of making shredded potatoes
+
+Tui Si Potato is a famous dish with a perfect combination of color, aroma, and flavor, belonging to the Shandong cuisine
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Potatoes
+
+##Calculate
+
+Each one:
+
+*2 potatoes
+
+##Operation
+
+*Peel the potatoes and cut them evenly into small pieces. Add starch (without adding water) and stir until the starch covers the surface of the potato
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Potatoes should not be fried too thoroughly, otherwise they will not be easily set during the process of pulling out the silk and affecting their appearance
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.jpg b/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.jpg
new file mode 100644
index 0000000000..23206ec27a
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3639de4c3efd641ab6f1c1a9ccaf99ec3072243f4c068606f7c7e18046ff36d7
+size 355731
diff --git a/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.md b/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.md
new file mode 100644
index 0000000000..5596a013e5
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Spinach and egg/Spinach and egg.md	
@@ -0,0 +1,25 @@
+#The method of stir frying eggs with spinach
+
+This dish has a simple difficulty level and is rich in nutrients.
+
+! [Example dish product] (./Spinach scrambled eggs. jpg)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Spinach
+
+##Calculate
+
+According to the weight per person:
+
+-Spinach 350g
+
+##Operation
+
+-Remove the roots of spinach, wash it thoroughly, put it in a basket, and blanch it in water
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Steamed Pumpkin.md b/translation/en/dishes/vegetable_dish/Steamed Pumpkin.md
new file mode 100644
index 0000000000..fee7d66db9
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Steamed Pumpkin.md	
@@ -0,0 +1,27 @@
+#The method of steaming pumpkin
+
+Steamed pumpkin is an extremely simple homemade dessert or staple food. It maximally preserves the natural sweetness and nutrition of pumpkin itself, with a soft and glutinous taste. It is a good choice for a healthy diet. Generally, beginners only need 15-20 minutes to complete it (mainly the steaming time).
+
+Estimated cooking difficulty: ★
+
+##Essential materials and tools
+
+-Pumpkin
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat.
+
+Each one:
+
+-Pumpkin 300g
+
+##Operation
+
+-Wash the pumpkin skin, remove the flesh and seeds.
+
+##Additional content
+
+-Pumpkin varieties vary in sweetness and taste. Old pumpkins are usually sweeter and more flavorful.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.jpg b/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.jpg
new file mode 100644
index 0000000000..5ddc69167f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9474c75f2b71732259273656f2ac6d7e0689e045edc94d5b3c9d8621d057c2fe
+size 326920
diff --git a/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.md b/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.md
new file mode 100644
index 0000000000..e2b0ef147d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Steamed egg custard/Microwave oven egg custard.md	
@@ -0,0 +1,33 @@
+#Method of making egg custard in microwave oven
+
+! [Microwave Egg Soup] (./Microwave Egg Soup. jpg)
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+You can make up to three copies per production. If more than 3 people are needed, multiple productions are required.
+
+-Eggs
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+-2 servings of eggs
+
+##Operation
+
+-Crack the eggs into a ceramic bowl that can be heated in the microwave, and use chopsticks to break them up.
+
+##Additional content
+
+-One egg is about 50 ± 5g. If using other types of eggs, the water content can be increased or decreased proportionally.
+
+-Make sure to break the eggs apart, otherwise there may be a mild egg explosion.
+
+-Eggs and water should not exceed 2/3 of the bowl capacity, otherwise overflow may occur.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Steamed egg custard/Steamed egg custard.md b/translation/en/dishes/vegetable_dish/Steamed egg custard/Steamed egg custard.md
new file mode 100644
index 0000000000..f74b9fb87f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Steamed egg custard/Steamed egg custard.md	
@@ -0,0 +1,27 @@
+#The method of making egg custard
+
+! [Egg Soup Finished Product] (./Egg Soup. jpg)
+
+Egg custard, also known as steamed eggs, does not require complex ingredients and is a simple, quick, and easy to make dish that can be served for breakfast or dinner. It takes about 15 minutes to make.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Eggs
+
+##Calculate
+
+According to the weight per person:
+
+-2 eggs
+
+##Operation
+
+-Beat two eggs in a bowl
+
+##Additional content
+
+The above is the basic method of steaming eggs with water, which can be derived by adding ingredients such as ham sausage, meat filling, shrimp skin, etc. to enrich the taste of the egg custard.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Steamed egg custard/steamed egg custard.jpg b/translation/en/dishes/vegetable_dish/Steamed egg custard/steamed egg custard.jpg
new file mode 100644
index 0000000000..b230d648c4
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Steamed egg custard/steamed egg custard.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f1a5035f6c0ce2339fca040cb298a4f312017b67be86728828e57320c7a174fd
+size 218388
diff --git a/translation/en/dishes/vegetable_dish/Stewed Eggplant and Potato.md b/translation/en/dishes/vegetable_dish/Stewed Eggplant and Potato.md
new file mode 100644
index 0000000000..d24a8c0901
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stewed Eggplant and Potato.md	
@@ -0,0 +1,27 @@
+#The method of stewing eggplant and potatoes
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 2-3 people to eat
+
+Total amount:
+
+-The quantity of eggplants is equal to the number of servings multiplied by one (approximately 150g per eggplant)
+
+Using the above conditions, calculate the proportion of raw materials planned to be used.
+
+##Operation
+
+1. Wash the eggplants, potatoes, and chili peppers, peel the garlic and crush it.
+
+##Additional content
+
+Attention should be paid in steps 5-7 of the operation: if there is no liquid (oil or water) at the bottom of the pot, add 5 milliliters of water and continue stir frying.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried cauliflower.md b/translation/en/dishes/vegetable_dish/Stir fried cauliflower.md
new file mode 100644
index 0000000000..5bb48ccf53
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried cauliflower.md	
@@ -0,0 +1,27 @@
+#The method of stir frying cauliflower
+
+Stir fried cauliflower is a common home cooked vegetable dish. Rich in vitamin C and dietary fiber, with a crispy and tender taste. The method is simple and a quick to pick up stir fry dish. Generally, beginners only need 15 minutes to complete it.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Cauliflower
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat (as a side dish).
+
+Each one:
+
+-About 300 g of cauliflower (about 1/2 of the same size cauliflower)
+
+##Operation
+
+-Wash the cauliflower and break it into small flowers with a knife or hand. The thick stem can be sliced and set aside.
+
+##Additional content
+
+-Blanching cauliflower in advance can shorten the frying time and make it easier to cook thoroughly.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.jpg b/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.jpg
new file mode 100644
index 0000000000..0e2357c09d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:55b904affb22c52eaaafb50493222bc45f50ffb9221384e373cd7d5336cd9fc1
+size 142291
diff --git a/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.md b/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.md
new file mode 100644
index 0000000000..6b7e56fde0
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried diced lotus root/Stir fried diced lotus root.md	
@@ -0,0 +1,29 @@
+#The method of stir frying diced lotus root
+
+! [Stir fried Dried Lotus Root] (./Stir fried Dried Lotus Root. jpg)
+
+Stir fried lotus root cubes are a simple and easy to make dish. Lotus roots are rich in nutrients and are very suitable for vegetarianism. Expected production time is 20 minutes
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Scallion
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for two people to eat.
+
+Each one:
+
+-1 section of scallion
+
+##Operation
+
+-Cut scallions and spicy millet into small pieces and set aside for later use
+
+##Additional content
+
+-When eating lotus root, choose one with a yellow brown outer skin, thick and white flesh. If it turns black and has an odor, it is not suitable for consumption.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/1.jpg b/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/1.jpg
new file mode 100644
index 0000000000..d2f924bf72
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f08d14fedaea7dfbb05553be50b7bc6da776e1b31c0fd573850ce68cdaa7b3fc
+size 569608
diff --git a/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/Stir fried egg vermicelli with cabbage.md b/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/Stir fried egg vermicelli with cabbage.md
new file mode 100644
index 0000000000..2a0d5a4036
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried egg vermicelli with cabbage/Stir fried egg vermicelli with cabbage.md	
@@ -0,0 +1,25 @@
+#The recipe for stir fried egg vermicelli with cabbage
+
+Baocai stir fried egg vermicelli is a well-known dish in daily life in China
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+*Bao Cai
+
+##Calculate
+
+Each one:
+
+*Half a piece of cabbage
+
+##Operation
+
+*Cut carrots and cabbage into shreds for later use
+
+! [Example dish product] (./1. jpg)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried eggplant.md b/translation/en/dishes/vegetable_dish/Stir fried eggplant.md
new file mode 100644
index 0000000000..203ab033a1
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried eggplant.md	
@@ -0,0 +1,29 @@
+#The method of stir frying eggplant
+
+Home cooked eggplant is easy to learn and the ingredients are not complicated. There are various options available. (However, Octagonal strongly recommends)
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for 1-2 people to eat
+
+Total amount:
+
+-The quantity of eggplants is equal to the number of servings multiplied by 1.8 pieces
+
+>Note: Oil and soy sauce are also reflected in the operation, and you can cross compare them to determine the amount of added materials
+
+##Operation
+
+-Wash the eggplant and divide it into two sections (vertically cut) with one knife. Cut each eggplant into diamond shaped pieces and place them in a bowl for later use.
+
+##Additional content
+
+-Due to the soy sauce, there is no need to add salt to this dish. Before serving, you can taste it. If it's not salty, you can add a small amount of salt. The next time you stir fry, the amount of soy sauce should be increased
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.jpeg b/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.jpeg
new file mode 100644
index 0000000000..a687705696
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:ad77e0934f5592d64e357d138f58679c4e92cf5aa907baaa52620c6759b81492
+size 46138
diff --git a/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.md b/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.md
new file mode 100644
index 0000000000..e63ea824db
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried eggs with zucchini/Stir fried eggs with zucchini.md	
@@ -0,0 +1,25 @@
+#The method of stir frying eggs with zucchini
+
+! [Stir fried eggs with zucchini] (./Stir fried eggs with zucchini. JPEG)
+
+Stir fried eggs with zucchini is a simple and easy to make home cooked dish. Simple and easy to purchase ingredients that are delicious and serve well.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Zucchini
+
+##Calculate
+
+According to the weight of 2 people:
+
+-Zucchini 500g
+
+##Operation
+
+-Wash the tomatoes, cut them into small pieces, and set aside for later use
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir fried green beans with vegetarian ingredients.md b/translation/en/dishes/vegetable_dish/Stir fried green beans with vegetarian ingredients.md
new file mode 100644
index 0000000000..bfec367593
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir fried green beans with vegetarian ingredients.md	
@@ -0,0 +1,25 @@
+#The method of stir frying green beans with vegetarian ingredients
+
+Juxiafan's home cooked dishes
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Beans
+
+##Calculate
+
+Note that due to individual ingredients, this recipe is for 2 people
+
+-Beans 250g
+
+##Operation
+
+-Cut scallions and minced garlic, set aside.
+
+##Additional content
+
+-Cutting beans requires a certain amount of knife skills, but if you don't know, you can use scissors
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/1.JPG b/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/1.JPG
new file mode 100644
index 0000000000..ba91cd7faa
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/1.JPG	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:0718560f3d726c99fe136c4b313062f9a741207ea56df0379dd07bb613db38f2
+size 291549
diff --git a/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/Stir-Fried Water Spinach with Garlic.md b/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/Stir-Fried Water Spinach with Garlic.md
new file mode 100644
index 0000000000..de61a2b976
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir-Fried Water Spinach with Garlic/Stir-Fried Water Spinach with Garlic.md	
@@ -0,0 +1,29 @@
+#The recipe for garlic spinach
+
+Background:
+
+I once went to a Sichuan restaurant near the school to eat garlic spinach, and I have always loved it since then.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Water spinach
+
+##Calculate
+
+Each one:
+
+*Fresh water spinach 250 g
+
+##Operation
+
+*Wash the water spinach, remove the rotten leaves or old stems, and cut it evenly into 2 or 3 sections (to prevent it from being too long and difficult to stir fry)
+
+! [Example dish product] (./1. JPG)
+
+##Additional content
+
+*Try to choose fresh and tender water spinach as much as possible, otherwise the taste may be too old when stir fried
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Stir-fried Lettuce with Oyster Sauce.md b/translation/en/dishes/vegetable_dish/Stir-fried Lettuce with Oyster Sauce.md
new file mode 100644
index 0000000000..aa36ba8b6c
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Stir-fried Lettuce with Oyster Sauce.md	
@@ -0,0 +1,23 @@
+#The recipe for oyster sauce lettuce
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Lettuce
+
+##Calculate
+
+The portion size of this dish is the same as the standard portion size ordered at a Sichuan restaurant
+
+-1 lettuce (200 g ± 50)
+
+##Operation
+
+-Wash the lettuce and remove any rotten leaves.
+
+##Additional content
+
+This dish is rich in vitamins, easy to make, and tastes refreshing without overheating.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.jpg b/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.jpg
new file mode 100644
index 0000000000..2359029816
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:095119290d7f953b46452ead44c738cb9c5707d7727a009599e1d916e4287be0
+size 1022689
diff --git a/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.md b/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.md
new file mode 100644
index 0000000000..7220982c24
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tiger skin green pepper/Tiger skin green pepper.md	
@@ -0,0 +1,23 @@
+#The recipe for tiger skin green pepper
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Green pepper
+
+##Calculate
+
+Each one:
+
+-Five green peppers, with a length of 10-15cm being the most suitable
+
+##Operation
+
+-Remove the green pepper stems and rinse thoroughly with tap water.
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
+
+! [Tiger skin green pepper] (./Tiger skin green pepper. jpg)
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Tomato Slices with Sugar.md b/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Tomato Slices with Sugar.md
new file mode 100644
index 0000000000..b236315b0d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Tomato Slices with Sugar.md	
@@ -0,0 +1,29 @@
+#The method of mixing sugar with tomatoes
+
+! [Example Vegetable Products] (./Volcano Drifting Snow. jpg)
+
+Fresh and delicious, easy to make, high in nutritional value, suitable for summer consumption, a delicious cold dish on the family dining table. Tomatoes contain a large amount of vitamin C, which can be easily processed in just a few minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Tomatoes
+
+##Calculate
+
+One serving is just enough for two people to eat.
+
+Each one:
+
+-2 tomatoes (each tomato weighs about 100g, for a total of 200g)
+
+##Operation
+
+-Use a knife to cut open the tomato skin in a rice shaped pattern
+
+##Additional content
+
+Please use the cutting tools carefully during the production process.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Volcanic snowfall.jpg b/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Volcanic snowfall.jpg
new file mode 100644
index 0000000000..c189b54932
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tomato Slices with Sugar/Volcanic snowfall.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:2b44e97983bb12bfeff14ebc7ca9c4f0fe945f8bf1d88c134d4ea1ca1b2f8b68
+size 55379
diff --git a/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/1.jpeg b/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/1.jpeg
new file mode 100644
index 0000000000..c46e021bbe
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:9657a000763f67d20ce7ddf8f80c5d5cdc947f2a9782c25cbd07a72427110e2f
+size 105667
diff --git a/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/Tomato Tofu Soup Soup.md b/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/Tomato Tofu Soup Soup.md
new file mode 100644
index 0000000000..8437ebf9e3
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Tomato Tofu Soup Soup/Tomato Tofu Soup Soup.md	
@@ -0,0 +1,25 @@
+#Recipe for Tomato Tofu Soup Soup
+
+Tomato Tofu Soup Soup is a very light and delicious soup soup
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Tomatoes
+
+##Calculate
+
+Each one:
+
+*1 tomato
+
+##Operation
+
+*Cut tomatoes into small cubes, pour eggs into a bowl and stir, cut tofu into pieces and set aside
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/1.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/1.jpg
new file mode 100644
index 0000000000..520ce42473
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/1.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:00e409375303807716393a7bd834348abb75efe9f59249be8e9853af5c48b190
+size 205351
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/10.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/10.jpg
new file mode 100644
index 0000000000..4437fb653f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/10.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:e03a194a6110042022f54e29c4def4a65f3531742ba8959ba64e550a7f7e3f6b
+size 360952
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/2.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/2.jpg
new file mode 100644
index 0000000000..504d2e3899
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/2.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f8a1565a6a69c09173a645ad12d7f6fd7a0e64fdb5965f65eb44438b96ffd11d
+size 306422
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/3.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/3.jpg
new file mode 100644
index 0000000000..cd817d3f23
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/3.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:558c51056edaf2c4a4896a55c21102c5c489e34444ef7a8f4177a6781cd5b5ce
+size 285668
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/4.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/4.jpg
new file mode 100644
index 0000000000..2bfd93bb51
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/4.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:f923ee021ae30dbff2f19a2eee87f462109a5eff4529e6537068311a6a42e74d
+size 162922
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/5.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/5.jpg
new file mode 100644
index 0000000000..a9e4b5105d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/5.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:717b54d6849dcb6c06c1cac1a2a70e3ac4c5de2bf10f22ca8c70f0f4a925ae8e
+size 227149
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/6.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/6.jpg
new file mode 100644
index 0000000000..d2b1426ebf
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/6.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:5b1f77fa43e31a5469a2c8901563e101464ca8970366f4983097cdef18863d78
+size 128349
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/7.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/7.jpg
new file mode 100644
index 0000000000..1a6e17c067
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/7.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:91392b3f685b97e0fdc715f38076d73b0d06247ec8c5cff21ffeaf598839d243
+size 171107
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/8.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/8.jpg
new file mode 100644
index 0000000000..51f29c838d
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/8.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:c03bd4942f327e3c6c5aa3af6b6f1e125ed3f4245628eb82b55b70af2c688779
+size 294458
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/9.jpg b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/9.jpg
new file mode 100644
index 0000000000..89d6c5135f
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/9.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:3555c972dd6744cffe749ec0ce845a8b84cf98a6b9df0e861dc8c58ed63f338a
+size 295821
diff --git a/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/Wood Ear Mushroom Salad.md b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/Wood Ear Mushroom Salad.md
new file mode 100644
index 0000000000..043ea50c20
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/Wood Ear Mushroom Salad/Wood Ear Mushroom Salad.md	
@@ -0,0 +1,27 @@
+#Method for making cold mixed black fungus
+
+Cold mixed black fungus is a healthier food due to the abundance of dry goods in the distributed supplies. And the cooking method for cold mixed black fungus is relatively simple.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Dry fungus (wet fungus is also acceptable, but it cannot be soaked too long ago and must be fresh wet fungus)
+
+##Calculate
+
+Each serving (for 1 person):
+
+*Dry fungus: 20g/wet fungus: 120g
+
+##Operation
+
+*Soak dried fungus in approximately 400ml of water for about 45 minutes. (Wet fungus skip this step)
+
+! [Dried fungus] (1. jpg)
+
+##Additional content
+
+*The amount of seasoning can be adjusted according to personal taste. If you don't like mustard, you can skip it.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.jpg b/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.jpg
new file mode 100644
index 0000000000..f026db8c38
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.jpg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:bbcd0f7e77233ea8965f977d18b266999db5ba96d1ecb230d16767eba51128c2
+size 812441
diff --git a/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.md b/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.md
new file mode 100644
index 0000000000..066ec0fe3b
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/grilled eggplant/grilled eggplant.md	
@@ -0,0 +1,31 @@
+#The method of grilling eggplant
+
+Very simple, convenient, and extremely fragrant
+
+Estimated cooking difficulty: ★★★
+
+##Essential materials and tools
+
+-Eggplant
+
+##Calculate
+
+According to the weight of two people:
+
+-1 eggplant (approximately 200g)
+
+##Operation
+
+-Mix soy sauce, cumin, salt, minced garlic, and chopped chili peppers evenly in a bowl and set aside for later use
+
+##Additional content
+
+The final product is similar to the grilled eggplant at the barbecue stall downstairs, it's so fragrant!
+
+**Attention:**
+
+**Areas that can be improved:**
+
+! [Example dish product] (./Grilled eggplant. jpg)
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/lettuce Salad/1.jpeg b/translation/en/dishes/vegetable_dish/lettuce Salad/1.jpeg
new file mode 100644
index 0000000000..2298807c27
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/lettuce Salad/1.jpeg	
@@ -0,0 +1,3 @@
+version https://git-lfs.github.com/spec/v1
+oid sha256:b0a4566cbfb2d6ea8eb73a0996dab208cceb733d3a17b41912c4adf0790524d7
+size 146717
diff --git a/translation/en/dishes/vegetable_dish/lettuce Salad/lettuce Salad.md b/translation/en/dishes/vegetable_dish/lettuce Salad/lettuce Salad.md
new file mode 100644
index 0000000000..ffcf4359f6
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/lettuce Salad/lettuce Salad.md	
@@ -0,0 +1,27 @@
+#Method for making cold lettuce salad
+
+Cold lettuce salad, appetizer
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Lettuce shoots
+
+##Calculate
+
+Each one:
+
+*1 lettuce root
+
+##Operation
+
+*Peel the lettuce and cut it into small strips. Cut the radish into strips, put them together in a large bowl, add salt and stir, let it sit for 10 minutes
+
+! [Example dish product] (./1. JPEG)
+
+##Additional content
+
+*Carrots are not necessary, they are just for adding color to the dishes
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/pine nut corn.md b/translation/en/dishes/vegetable_dish/pine nut corn.md
new file mode 100644
index 0000000000..eb5a6bd197
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/pine nut corn.md	
@@ -0,0 +1,25 @@
+#The method of making pine kernel corn
+
+Pine kernel corn is a home cooked dish that is delicious in color, aroma, and taste. It has a sweet, tender, and refreshing taste, and the pine kernels are crispy and fragrant. It is suitable for all ages.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+*Corn kernels (sweet corn is recommended)
+
+##Calculate
+
+Each one:
+
+*200g corn kernels (can be canned sweet corn or cooked by oneself)
+
+##Operation
+
+*Blanch corn kernels and diced carrots in advance for 1 minute, remove and drain for later use
+
+##Additional content
+
+*Pine nuts can be stir fried over low heat in advance until they turn slightly golden and crispy, making them even more delicious
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/dishes/vegetable_dish/stir-fried greens.md b/translation/en/dishes/vegetable_dish/stir-fried greens.md
new file mode 100644
index 0000000000..ab7e37c74a
--- /dev/null
+++ b/translation/en/dishes/vegetable_dish/stir-fried greens.md	
@@ -0,0 +1,27 @@
+#The method of stir frying vegetables
+
+The production is simple and convenient. Expected to be completed in 10 minutes.
+
+Estimated cooking difficulty: ★★
+
+##Essential materials and tools
+
+-Green vegetables
+
+##Calculate
+
+Before each production, it is necessary to determine how many plans to make. One serving is enough for one person to consume
+
+Total amount:
+
+-100g portions of green vegetables
+
+##Operation
+
+-Crush the vegetables into small pieces, rinse with clean water, and set aside for later use.
+
+##Additional content
+
+Adding white sugar will make the vegetables greener in color.
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
\ No newline at end of file
diff --git a/translation/en/starsystem/0Star.md b/translation/en/starsystem/0Star.md
new file mode 100644
index 0000000000..f6c851f3b6
--- /dev/null
+++ b/translation/en/starsystem/0Star.md
@@ -0,0 +1,3 @@
+#0-star difficulty dishes
+
+*[Fried and Grilled Lamb Chop] (./../dishes/meat-dish/fried and grilled lamb chop/fried and grilled lamb chop. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/1Star.md b/translation/en/starsystem/1Star.md
new file mode 100644
index 0000000000..9ee515e993
--- /dev/null
+++ b/translation/en/starsystem/1Star.md
@@ -0,0 +1,3 @@
+#1-star difficulty dishes
+
+*[Toast Jam] (./../dishes/breakfast/Toast Jam. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/2Star.md b/translation/en/starsystem/2Star.md
new file mode 100644
index 0000000000..69201d1ed1
--- /dev/null
+++ b/translation/en/starsystem/2Star.md
@@ -0,0 +1,3 @@
+#2-star difficulty dishes
+
+*[Blanched Shrimp] (./../fishes/aquatic/Blanched Shrimp/Blanched Shrimp. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/3Star.md b/translation/en/starsystem/3Star.md
new file mode 100644
index 0000000000..e02d14469f
--- /dev/null
+++ b/translation/en/starsystem/3Star.md
@@ -0,0 +1,3 @@
+#3-star difficulty dishes
+
+*[Dry fried Argentine Red Shrimp] (./../dishes/aquatic/dry fried Argentine Red Shrimp/dry fried Argentine Red Shrimp. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/4Star.md b/translation/en/starsystem/4Star.md
new file mode 100644
index 0000000000..146b22489e
--- /dev/null
+++ b/translation/en/starsystem/4Star.md
@@ -0,0 +1,3 @@
+#4-star difficulty dishes
+
+*[Curry Stir fried Crab] (./../dishes/aquatic/Curry Stir fried Crab. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/5Star.md b/translation/en/starsystem/5Star.md
new file mode 100644
index 0000000000..4815d837f7
--- /dev/null
+++ b/translation/en/starsystem/5Star.md
@@ -0,0 +1,3 @@
+#5-star difficulty dishes
+
+*[Perfect Boiled Egg] (./../dishes/breakfast/Perfect Boiled Egg. md)
\ No newline at end of file
diff --git a/translation/en/starsystem/7Star.md b/translation/en/starsystem/7Star.md
new file mode 100644
index 0000000000..09812d011c
--- /dev/null
+++ b/translation/en/starsystem/7Star.md
@@ -0,0 +1,3 @@
+#7-star difficulty dishes
+
+*[No Chef Machine Honey Bread] (./../dishes/dessert/No Chef Machine Honey Bread/No Chef Machine Honey Bread. md)
\ No newline at end of file
diff --git a/translation/en/tips/Food incompatibility and taboos.md b/translation/en/tips/Food incompatibility and taboos.md
new file mode 100644
index 0000000000..b2982ef5f6
--- /dev/null
+++ b/translation/en/tips/Food incompatibility and taboos.md	
@@ -0,0 +1,33 @@
+#Revealing the wisdom of ingredient pairing: these foods should not be eaten together
+
+In daily cooking, we all hope to make delicious and healthy home cooked dishes. However, some ingredients may seem ordinary, but when paired together, they may hide hidden "secrets" that not only affect the color, aroma, and taste of the food, but also hinder nutrient absorption and even have subtle effects on physical health. Understanding these "food ingredient conflicts" and "consumption taboos" is an important step in enhancing dietary wisdom and protecting the health of family members.
+
+##Common food pairing misconceptions and scientific interpretations
+
+Here are some ingredient combinations that need special attention on our dining table:
+
+1. Spinach+Tofu: The Battle between Oxalic Acid and Calcium**
+
+2. Carrots and white radishes: the "consumers" of vitamin C**
+
+3. Shrimp+lots of vitamin C: potential risks, but no need to panic excessively**
+
+4. * * Persimmons+Crabs: A Double Test of the Digestive Tract**
+
+5. * * Milk+Chocolate: Hidden Obstacle to Calcium Absorption**
+
+6. * * soybean milk+eggs: "digestion challenge" of protein**
+
+7. Cucumber+Tomato: The 'Silent Loss' of Vitamin C**
+
+8. Lamb and Watermelon: A Clash of Cold and Heat**
+
+9. Pork+Tea: The 'Obstacle' to Protein Absorption**
+
+10. Honey+Tofu: Disharmonious digestion**
+
+##Scientifically view 'mutual restraint', intelligently match daily diet
+
+*'Mutual restraint' is not an absolute taboo: Most so-called 'food restraint' has not been found to cause serious poisoning or fatal consequences in scientific research. Many are speculations based on traditional experience, a few cases, or in vitro experiments. Daily consumption in small quantities or occasional combinations usually does not have a significant impact on health.
+
+I hope this detailed recipe guide can help you enjoy cooking while building a healthy defense line for yourself and your family! Let's eat delicious, safe and healthy together!
\ No newline at end of file
diff --git a/translation/en/tips/How to choose what to eat now.md b/translation/en/tips/How to choose what to eat now.md
new file mode 100644
index 0000000000..76597e2e66
--- /dev/null
+++ b/translation/en/tips/How to choose what to eat now.md	
@@ -0,0 +1,27 @@
+#How to decide what to eat
+
+How to decide what to eat was also a major challenge for me before cooking. So we can only describe it mathematically.
+
+##Calculation method
+
+###Calculate the quantity of meat and vegetable dishes
+
+*The quantity of dishes=number of people+1.
+
+From this, you can obtain the quantity of meat dishes and vegetable dishes, and then select them from the previous recipe.
+
+####Formal language description
+
+When there is a number of people 'N',
+
+At this point, there are the following inequality systems:
+
+* a + b = N + 1
+
+solve
+
+```javascript
+
+###Selection of dishes
+
+*If the number of people exceeds 8, consider adding fish meat dishes to the meat dishes.
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diff --git a/translation/en/tips/Kitchen preparation.md b/translation/en/tips/Kitchen preparation.md
new file mode 100644
index 0000000000..2dbfe17fa9
--- /dev/null
+++ b/translation/en/tips/Kitchen preparation.md	
@@ -0,0 +1,91 @@
+#Kitchen preparation
+
+Before reading and referencing the recipe, imagine that you have prepared the following items in the kitchen. These items will not be mentioned in the raw materials and tools section.
+
+```text
+
+The following materials may be used at high frequencies. It is recommended to purchase in advance for the kitchen and always ensure that there are fresh ones available for use.
+
+```text
+
+If you need to deal with unexpected situations or long-term home needs, it is recommended to also purchase the following:
+
+```text
+
+If you really want to pursue formality, standardization, and ceremony, and want to have a unique and interesting kitchen, then also purchase the following:
+
+```text
+
+If you want to save time, you can purchase semi-finished products and consume them after simple processing:
+
+```text
+
+For other ingredients specific to each dish, please refer to the 'Required Ingredients' section of the dish itself.
+
+##Choose oil
+
+Before choosing oil, it is necessary to understand some basic knowledge of fatty acids
+
+###Classification of fatty acids
+
+Fatty acids are divided into:
+
+*Saturated fatty acids (avoid as much as possible)
+
+Saturated fatty acids will be solid at room temperature, while unsaturated fatty acids will be liquid at room temperature.
+
+###Avoidant fatty acids
+
+Among them, saturated fatty acids and trans fatty acids are generally considered unhealthy.
+
+Saturated fatty acids increase the risk of obesity, high cholesterol, and heart disease.
+
+Research has shown that long-term excessive consumption of hydrogenated trans fatty acids can cause abnormal blood lipid metabolism in the human body, thereby increasing the risk of cardiovascular disease. Some studies also show that it may increase the risk of chronic diseases such as diabetes and obesity.
+
+The World Health Organization recommends that in order to improve cardiovascular health, trans fatty acids in the diet should be controlled as much as possible, with a maximum intake not exceeding 1% of total energy. That is to say, if calculated based on an average daily energy intake of 2000 kcal per adult, the daily intake of trans fatty acids should not exceed 2.2 grams.
+
+GB 28050-2011 stipulates that when food ingredients contain or use hydrogenated and/or partially hydrogenated fats and oils in the production process, the content of trans fats (acids) should also be indicated in the nutrition table.
+
+###Trans fatty acids in food
+
+According to relevant surveys, the average content of trans fatty acids in baked goods (pastries, biscuits, bread, etc.), seasonings, and fried foods is between 0.30-0.50 g/100g.
+
+Therefore, there is no need to worry too much - trans fatty acids in daily food are not enough to harm health. But just in case, when choosing snacks, you may want to pay attention to the content of trans fats (acids) indicated in the nutrition chart.
+
+###Trans fatty acids in cooking
+
+According to a 2021 survey, the average content of trans fatty acids in vegetable oils in China is 0.86 g/100g, so there is no need to worry too much.
+
+An additional source of trans fatty acids to note is the cooking process:
+
+Plant oils often contain a high proportion of polyunsaturated fatty acids, which have poor thermal stability and are easily converted into trans fats at high temperatures.
+
+Therefore, in different scenarios, we need to choose oil products reasonably and minimize the heating time of oil products as much as possible.
+
+###Selection of vegetable oil
+
+|Oil product name | Saturated fatty acids (%) | Omega 3 (%) | Omega 6 (%) | Omega 9 (%)|
+
+*Peanut oil is rich in monounsaturated fats. But it is only recommended to choose high-quality ones. During processing, it is also important to avoid heating for too long to prevent the formation of trans fatty acids.
+
+Therefore, based on the above table, we can draw some conclusions:
+
+*No oil is perfect, every oil has its advantages and disadvantages. Therefore, we should choose different oils according to different cooking scenarios.
+
+####Stir fried vegetable oil
+
+*Peanut oil (choose high oil quality)
+
+Peanut oil, olive oil, and rapeseed oil contain more unsaturated fatty acids and less saturated fatty acids. However, its thermal stability is poor and it is prone to producing trans fatty acids during the heating process. Therefore, it is important to control the heating time and avoid heating for too long.
+
+####Frying oil
+
+*Coconut oil
+
+When stir frying or deep frying, it is necessary to use oils with better thermal stability, such as coconut oil, palm oil, and butter. They produce fewer trans fatty acids. However, they have a high content of saturated fatty acids and are not suitable for long-term consumption.
+
+####Cold mixed, stewed with oil
+
+*Flaxseed oil
+
+This type of scenario does not require heating, therefore it does not produce trans fatty acids. Do not choose oil products with too many saturated fatty acids.
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diff --git a/translation/en/tips/advanced/Advanced professional terminology.md b/translation/en/tips/advanced/Advanced professional terminology.md
new file mode 100644
index 0000000000..a2a3541df3
--- /dev/null
+++ b/translation/en/tips/advanced/Advanced professional terminology.md	
@@ -0,0 +1,171 @@
+#Professional terminology for cooking
+
+Cooking, like learning programming, requires first understanding professional terminology, just like learning basic grammar. Only by combining terminology can one complete a dish.
+
+Stir fry (ch ǎ o) "is one of the most basic cooking methods currently used in ancient times; Cut the food into small pieces and quickly stir them in a hot iron wok (hu ò) until cooked, then add seasoning to season.
+
+After cutting the food, it is cooked by boiling or soaking it in hot water or oil. Then, dry chili peppers and Sichuan peppercorn oil are added to a wok and mixed well.
+
+Chu ī refers to the method of cooking food by steaming, boiling, or other techniques. It is common to see naming in Chaozhou cuisine.
+
+Boiling is one of the simplest cooking methods; The cooking method of cooking food in a wok (pot) using an appropriate amount of boiling water or soup, as well as seasonings, until cooked.
+
+[Ji ā n] Heat an iron wok (pot), add a little oil, then flatten the food and stick it tightly in the wok. Use slow heat to heat the oil to make the surface of the food golden and cooked.
+
+[b à o] A cooking method that uses hot oil in a wok and adds an appropriate amount of pre mixed sauce or soup to quickly cook small pieces of food in the wok and add fragrance.
+
+[Zh á] The ancient writing "zh á" is one of the most commonly used cooking methods; Refers to the cooking technique of placing food in a large amount of hot oil until crispy.
+
+Xi á, also known as "xi á" in ancient times, is a processing method that uses a large amount of boiling water to soften and cook tough meat on a stove.
+
+Rolling (g ǔ n) is a processing method that uses a large amount of boiling water to bring out the taste of food.
+
+Cu ā n "is a northern cooking term, formerly known as" chuan "; L ù, which is almost Cantonese cuisine, is a cooking method that involves processing food into pellets or slices in boiling water until cooked, then removing them into a bowl and adding boiling soup.
+
+[Zhuo ó] Northern writing "ch ā o"; It refers to the cooking method of cutting food into thin slices and using boiling water to quickly cook it, then dipping it in sauce and eating it.
+
+The processing method of adding vegetables to boiling water or oil and boiling them over low heat to make the finished product soft and maintain its green color.
+
+Shu à n "is a northern cooking term; The cooking method of eating thinly sliced food by adding it to spicy soup until cooked, and then dipping it in sauce.
+
+[Ku ò] In ancient times, it was written as "y ù"; Refers to the cooking method of directly putting food into a wok or clay pot, adding a large amount of ginger, scallions, and other spices, covering it, and using a large amount of spices until fragrant and mature.
+
+Baking is a cooking method that uses hot coarse salt to cook food wrapped in tin foil or jade buckle paper under sealed conditions.
+
+[M è n] Northern cooking method; The cooking method involves putting tough food into a pot, adding an appropriate amount of soup, covering it with a lid, and using low heat to cook until soft and cooked.
+
+[W é n] is almost a northern cooking method of "shao", hence the saying "south braising and north shao"; A cooking method that involves putting tough food into a wok, adding an appropriate amount of soup, and using low heat to cook until soft and cooked.
+
+[Hu ì] A cooking method of cooking various meats and vegetables together with an appropriate amount of soup.
+
+Steaming (zh ē ng) is a cooking method that uses the heat of water vapor to cook food.
+
+[Stew (d ù n)] Add water or soup to the food, place it in a covered container, cover it, and then use the heat of steam to cook and obtain the cooking method for the soup. Northern cuisine refers to the cooking method of using a large amount of soup and low heat to soften and cook food.
+
+After seasoning and pre-processing, the food is neatly arranged and steamed with water in the middle of a bowl. Then, the main ingredient is poured onto a plate and topped with glass that has been hooked with the original juice.
+
+[b ā o] Put a large amount of water into the food and cook it over low heat on the stove to make a soup.
+
+Boiling is a processing method that uses slow fire to blend the fresh flavor of meat into soup for a long time and concentrate the soup.
+
+[Relying on (k à o)] is a processing or cooking method that uses strong ingredients and fresh soup, and uses low heat and a longer period of time to infuse the freshness into another boring main ingredient.
+
+[W ē i] Ancient method of burying charcoal ash to ripen. This refers to the processing method of using ginger, scallions, and soup to enhance the flavor of food and eliminate its inherent odors. Northern cuisine also refers to the cooking method of placing food and soup in a sealed earthenware jar and cooking over low heat until fully cooked.
+
+[W ù] "replaces the ancient meaning of" simmering ", referring to a cooking method in which food is marinated, wrapped in lotus leaves or other materials, then sealed with wet mud or dough, and placed over charcoal fire to cook until fully cooked.
+
+[Baking (h ō ng)] The cooking method of Dim sum or food that is cooked or put into the oven after processing.
+
+[Bi ā n], also known as "b ì" or "fire stool", is a processing method that involves placing food in a hot wok (pot) and continuously stir frying it to slightly dry the water in the food and eliminate the unpleasant taste; Or a cooking method that uses this to enhance the flavor and eat.
+
+Li ū "is a northern cooking term that is similar to" qi à n "in Cantonese cuisine. It refers to a cooking method where sweet and sour juices are thickened with cornstarch to make the fried food smooth, tender, and delicious.
+
+Soup (g ē ng) is one of the ancient cooking methods, which refers to the cooking method of cutting diced food and boiling it in soup, then adding wet cornstarch to make the soup slip into a paste.
+
+[Z ǎ n] has written "splash" or "」 (z à n)", etc., and is classified as "saving oil" or "saving wine"; The former refers to the technique of sprinkling boiling hot oil onto steamed food to eliminate fishy odors and increase smoothness; The latter refers to the technique of sprinkling Shaoxing wine onto the food being cooked, making the food more "hu ò qi".
+
+[T à ng] refers to the processing method of tightening the skin of meat with boiling water. The common cooking method in the north is to cook sliced or sliced ingredients in boiling or spicy soup until fully cooked.
+
+In ancient times, "zh ì" was a cooking method in Cantonese cuisine where food was cooked over charcoal or open flames. The current northern cuisine refers to a cooking method where the juice is slightly dried over low heat and the food is cooked.
+
+Northern cuisine is used to replace the old meaning of "shao", hence the saying "southern shao and northern shao". It refers to the cooking method where food is cooked over an open flame.
+
+[L ǔ] A cooking method that uses a "brine juice" mixed with soy sauce and spices to cook or enhance the flavor of food.
+
+Sauce (ji à ng) is a cooking method that uses a large amount of sauce or soy sauce to enhance flavor or ripen.
+
+[J ì n] is a cooking method that uses a large amount of boiling water or soup with heat at the level of "chrysanthemum heart" to cook food for a certain period of time. Similar to the northern cooking method of "氽 (t ǔ n)", where the ingredients are cooked and then scooped into the soup that has been served.
+
+Wind (f ē ng) is a processing method of hanging marinated food in a well ventilated place all year round, allowing it to dry naturally in the shade or air.
+
+La (l à) is a processing method of hanging marinated food in a well ventilated place around the twelfth lunar month, allowing it to dry naturally in the shade or air.
+
+Smoke (y ā n) is a cooking method in which tea or spice herbs are ignited in a sealed state, allowing food to be infused with their fragrance and smoke.
+
+[Xun (x ū n)] The old writing "Xun" was divided into "dry Xun" and "wet Xun", with "dry Xun" similar to "smoke"; Wet smoking "is a cooking method that uses flowers or Shaoxing wine to add fragrance to food.
+
+Zao (z ā o) is a cooking method of adding food to the lees of wine to enhance its flavor or ripen.
+
+Zu ì is a cooking method that uses a large amount of shochu to enhance flavor or ripen.
+
+[Z è ng] Ancient "steaming"; Cut the food into pieces and season them, then place them in a clay bowl (b ō) and use strong steam to cook until cooked.
+
+Freezing (d ò ng), also known as "crystal", refers to the cooking method of adding cooked food to agar or pigskin, boiling it into a soup, and then placing it in the refrigerator to freeze and solidify before eating.
+
+[Flying Water] is a processing method that involves immersing food in boiling water and quickly removing it to a semi cooked state, providing a solid foundation for subsequent cooking.
+
+Ice immersion is a cooking method that involves cutting food into shreds and quickly immersing them in ice water to create a crisp and crunchy texture. This method originated in Japan.
+
+After starching and frying the food, mix it evenly with boiling syrup to make it possible to pull out fine threads when picked up.
+
+[Hanging Frost] After frying food, it is cooked by mixing it with boiling syrup and breaking it up, or directly sprinkling powdered sugar.
+
+[Pepper and Salt] The cooking method involves frying food until cooked and dried, and then stir frying and mixing the pre prepared "pepper and salt" with chili rice and refined salt.
+
+[Oil Bubble] A cooking method that uses a large amount of hot oil to quickly cook food.
+
+[Oil removal] also known as "dragging oil", "oil removal", or "oil running"; It refers to a processing method that quickly drags the processed raw materials into rolling oil, providing a cutting-edge foundation for subsequent cooking.
+
+[Flame] Put the fresh seafood into the glassware and cook it with the heat generated by igniting Baijiu.
+
+The cooking method of adding food, ginger, scallions, and other ingredients to a hot clay pot to create a "jelly like" sound and aroma.
+
+After slicing and marinating the meat, skewer it with bamboo sticks and soak it in hot oil before eating. After slicing the meat, skewer it together with an iron rod, cook it over charcoal until cooked, and then sprinkle with seasonings such as cumin.
+
+Iron plate was originally a Western cooking method; This refers to the cooking method in which food is "de oiled" and then mixed with onion based spices and sauce, and placed in an extremely hot iron plate to cook and make the food fragrant.
+
+Sauna, also known as "stone cooking", etc; The cooking method of cooking food by dragging oil and then adding it to hot stones (mostly rain flower stones), then adding the prepared sauce or soup, and using steam to cook the food or release its aroma.
+
+Jianfeng, also known as "Jianpeng" in the north, is generally suitable for fish farming; After marinating the fish with seasonings, fry it over low heat with hot oil until fully cooked, and then seal it with a sauce to enhance its flavor.
+
+Wotie "is a" semi frying method ", which involves applying" Wotie paste "to marinated meat and sticking it onto fatty meat, using" fierce pan yin oil "to make the meat crispy on one side and soft on the other.
+
+Wotan (t ā) is a cooking method in which marinated food is coated with "egg powder paste", and then fried first to cook the food until it is cooked. Then, a seasoned soup is added and cooked thoroughly.
+
+Soft frying "belongs to the" semi frying method ", which involves mixing marinated meat with" egg powder paste ", using the technique of frying first and then frying to cook the meat until it is cooked, and then cutting it into pieces and pouring sauce on them.
+
+[Egg Fry] The meat is first pre cooked using the "flying water" or "oil soaking" method, then mixed with the seasoned egg mixture and cooked over low heat until the bottom of the meat and egg mixture turns golden brown.
+
+Gillette is the transliteration of English CUTLET; The cooking method involves adding egg mixture to the food, sticking breadcrumbs on it, and then frying it in hot oil. This method originated from Western cuisine.
+
+After marinating the food with seasonings, first add a wet batter, then pat dry cornstarch on top, fry in hot oil until cooked, and then scoop in the sauce.
+
+Hot pot, also known as "hot pot" or "beating edge stove" in Guangdong, refers to a cooking method where fresh meat is sliced or "cut" into thin slices, or the meat is mashed into balls, fillings, etc., along with vegetables, and served to the customer's side. The customer is then allowed to cook it in boiling water or soup on their own.
+
+A cooking method that involves marinating meat and adding medicinal herbs to a specially designed "gas pot" for boiling and seasoning soup, and then simmering it until it is ready to eat.
+
+Cold Mix: After cutting cooked food or vegetables, add seasoning and mix evenly.
+
+[Yusheng] After bleeding the fresh fresh aquatic products, cut them into thin slices, mix them with shredded ginger, scallions, crispy, lemon, etc., and then dip them in soy sauce.
+
+Sashimi "was originally a Japanese cuisine dish, referring to raw meat slices. In Chinese cuisine, it refers to the cooking method of removing scales and blood from fresh seafood or seafood, thinly cutting it into slices, dripping lemon juice, and dipping it in spicy Japanese mustard (ji è) before eating.
+
+Bamboo tube, formerly known as "熷 (z ē ng)", refers to a cooking method that uses bamboo tubes as vessels and then uses methods such as "roasting", "burning", "steaming", "stewing" to cook food until it is cooked.
+
+Honey juice refers to the cooking method of converting white sugar, honey, maltose, etc. into a concentrated juice, adding processed ingredients, and using methods such as "boiling" and "steaming" to make the texture soft and sticky, sweet and penetrating, and moistening the sugar juice.
+
+Blanching (ch ā o) water, also known as "effluent", is a method of preliminary cooking of raw materials by placing them in boiling or cold water pots.
+
+The method of using oil as a heat transfer medium to preliminarily cook cooking ingredients. Small scale raw materials passing through warm oil, also known as "lubricating oil"; Large scale raw materials passing through the thriving oil industry are also known as "oil walking".
+
+[Hanging paste] The process of evenly coating the ingredients with a layer of paste before cooking.
+
+The process of mixing starch, eggs, salt, and other ingredients together to coat the outer layer of the raw material with a thin layer of slurry.
+
+【 Shangjin 】 A processing method that involves adding refined salt, water, starch, and other auxiliary materials to animal based raw materials that are processed into paste (n í) and powder (m ò), and repeatedly stirring to achieve a shiny color, tender meat, and a non sinking and non scattering state when in water.
+
+The process of adding starch solution to a pot during cooking to give the dish soup a certain thickness. Also known as "sticky", "sticky", or "sticky".
+
+Warm oil, commonly known as 30-40%, has a temperature range of 70 ℃ to 100 ℃.
+
+Hot oil, commonly known as 50-60%, has a temperature range of 110 ℃ to 170 ℃.
+
+【 Wangyou 】 Commonly known as 70-80%, the temperature is generally between 180 ℃ and 220 ℃.
+
+[Slippery Pot] A method of heating a pot, pouring a little oil over it to slide it all over, and then pouring out the oil.
+
+Jiguo, also known as "fried pot", refers to a method of adding ginger, scallions, chili powder or other fragrant seasonings to a hot base oil, stir frying them in the pot until fragrant, and then adding ingredients in a timely manner.
+
+Gaotang, also known as "Qingtang", "Shangtang", or "Dingtang", refers to a type of soup made from raw materials such as pig bones, chicken bones, duck racks, and minced meat, which are boiled together to form a thin paste like, unsalted chicken or meat paste. This soup is made clear as water and has a strong and fresh taste.
+
+Milk soup, also known as "white soup", is a milky white soup made by simmering raw materials with water.
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diff --git a/translation/en/tips/advanced/Auxiliary material skills.md b/translation/en/tips/advanced/Auxiliary material skills.md
new file mode 100644
index 0000000000..46a9ec8825
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+++ b/translation/en/tips/advanced/Auxiliary material skills.md	
@@ -0,0 +1,7 @@
+#Auxiliary material skills
+
+*The basic order for adding auxiliary materials is as follows: ginger first, followed by scallions and garlic, chili, then dry ingredients (star anise/Sichuan pepper/Sichuan pepper), and finally dry chili. Each step above can remove unnecessary ingredients from the queue according to the different dishes being cooked.
+
+##Timing of Salt Release and Salt Quantity Control
+
+*Add salt to stir fried dishes first, with salt content equal to the total weight of the ingredients multiplied by 0.9%;
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diff --git a/translation/en/tips/advanced/Oil temperature judgment skills.md b/translation/en/tips/advanced/Oil temperature judgment skills.md
new file mode 100644
index 0000000000..f49c3f05e7
--- /dev/null
+++ b/translation/en/tips/advanced/Oil temperature judgment skills.md	
@@ -0,0 +1,13 @@
+#Oil temperature judgment techniques and common temperature and unit conversion tables
+
+*The oil temperature is at 120 degrees Celsius; C-140&deg; Between C: Suitable for soft frying [^ 1], stir frying [^ 2], put chopsticks in the oil pan, there are basically no bubbles around, no green smoke, no noise, and the oil temperature is calm.
+
+>The so-called "several times oil temperature" in online video tutorials refers to a temperature of 300 degrees Celsius relative to ten times oil temperature; C。
+
+##Attached Oil Temperature Comparison Table
+
+Table according to the above description. The error is non professional data.
+
+|Celsius ° C | Common name | Fahrenheit ° F|
+
+*^ 1: Soft frying is a method of deep frying where small pieces, slices, or strips of material are coated and placed in an oil pan, and fried until they are about 70-80% cooked
\ No newline at end of file
diff --git a/translation/en/tips/advanced/Sugar colored stir fry.md b/translation/en/tips/advanced/Sugar colored stir fry.md
new file mode 100644
index 0000000000..f9e9102ddf
--- /dev/null
+++ b/translation/en/tips/advanced/Sugar colored stir fry.md	
@@ -0,0 +1,23 @@
+#Sugar colored stir fry
+
+Principle: Sugar melts at high temperatures and exhibits different characteristics after heating for different times
+
+Taking stir frying 200ml sugar color as an example
+
+##Stir fry with water
+
+1. Take a pot with a curved bottom or a flat bottom area that accounts for less than one-third
+
+##Recommended fried oil
+
+1. Stir fry in the same water
+
+##Description of syrup status and its use
+
+|Status | Preparation Method | Application (Example)|
+
+*When using sugar color to cook food with small unit volume, such as Braised pork belly, you can directly add ingredients before Step 13 and stir fry quickly until there is no obvious liquid accumulation at the bottom of the pot. At this time, add water to color faster
+
+##Additional content
+
+If you find any issues or areas for improvement following the production process outlined in this guide, please submit an Issue or Pull request.
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diff --git a/translation/en/tips/learn/High pressure cooker.md b/translation/en/tips/learn/High pressure cooker.md
new file mode 100644
index 0000000000..6abcc86c7f
--- /dev/null
+++ b/translation/en/tips/learn/High pressure cooker.md	
@@ -0,0 +1,21 @@
+#Steaming/Stewing (using rice cooker/pressure cooker/electric pressure cooker)
+
+##What is a pressure cooker
+
+A pressure cooker is actually a regular pot with a lockable semi tight cover and a valve on the cover, which can be used to control the pressure inside the pot.
+
+###Working methods
+
+The working method of a pressure cooker is to allow steam to accumulate in the pot, increasing the pressure inside the pot. When the pressure inside the pot increases, the boiling point of water also increases, which can make the cooking temperature of food containing water exceed 100 ℃.
+
+###Advantages
+
+*Due to the high actual cooking temperature of pressure cookers, cooking time can be significantly shortened.
+
+##Process
+
+*After putting the ingredients and water into the inner pot, close the lid to ensure the pot is sealed and heat it up.
+
+###Precautions
+
+*The steam is very hot, do not get close to the exhaust valve. **
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diff --git a/translation/en/tips/learn/Learn to pickle.md b/translation/en/tips/learn/Learn to pickle.md
new file mode 100644
index 0000000000..868d93107b
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+#Marinate (meat)
+
+##Attention
+
+The pickling described here is a step in the preparation of ingredients before cooking, not in the production of finished products such as salted meat or pickled sausages
+
+##Marinated
+
+Marinating meat before cooking is a common method to pre flavor the meat. The general object of pickling is raw meat. According to the needs of the dishes, the size of the meat knife can be determined by oneself.
+
+For example, fried chicken rice pudding and chicken breast meat are marinated in a bowl after being cut into small pieces the size of dice
+
+According to the different dishes, the selected seasonings and seasonings for pickling can be of any type. Sometimes, for different tastes, auxiliary ingredients may also need to be pre processed.
+
+##Basic concepts of pickling
+
+This is an introduction to the normal flavor pickling process.
+
+-Generally speaking, the larger the amount of meat (such as pickling 5kg chicken wings at once), the larger the volume (such as a whole lamb leg), and the heavier the taste, the more seasoning and auxiliary materials are needed
+
+##Marinating techniques
+
+-Fine shredded meat and thin sliced meat: Due to the fragility of the meat, it needs to be as gentle as possible. Fingers take on the shape of claw machine pliers, gently grabbing the marinade evenly. Then gently stir in one direction until evenly mixed
+
+##Pickling container and time
+
+-Choose a container that can hold ingredients and marinades. Including bowls, plates, trays, etc. At this time, it is open pickling, usually for a short time, usually 0.5-2 hours of pickling time. (Roasted) lamb legs can also be marinated in this way, but for a longer period of time
+
+##Common marinade ingredients
+
+-Light soy sauce: a base flavor with a sauce like aroma and a salty taste. Can be used for almost all types of meat
+
+##Several commonly used pickling formulas
+
+-Beef: marinate with a moderate amount of soy sauce, a small amount of cooking wine, and a small amount of white sugar. Choose salt (to supplement saltiness), oyster sauce, and a small amount of seafood sauce (oyster sauce beef), five spice powder/thirteen spice (onion stir fried beef) according to taste. Be cautious with scallions and ginger
+
+##Practical examples of dishes
+
+-Stir fried Beef with Onion: Taking 150g of beef per serving as an example. Beef should be sliced and tender when cooked, requiring stir frying
+
+-Oyster sauce beef: Take 150g beef per person as an example. Beef should be sliced, and when cooked, it should have a tender and smooth texture with sufficient starch. This dish has a sweet taste and needs to be stir fried
+
+-Five spice salt crispy chicken: Taking 150g chicken breast meat per serving as an example. Chicken should be cut into dice shapes and fried
+
+-Honey sauce roasted chicken wings: Taking 250g boneless chicken wings per serving as an example. Several flower knives should be cut on the chicken wings to make the dish salty and sweet, but highlight the sweetness and require grilling
+
+-Grilled salmon: Taking 200g boneless salmon fillet per person as an example. Fish should not be sliced, it needs to be baked in an oven
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diff --git a/translation/en/tips/learn/Learning Cold Salad.md b/translation/en/tips/learn/Learning Cold Salad.md
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+#Cold Salad
+
+##What is Cold Salad
+
+Cold salad is a method of mixing the main ingredients and auxiliary ingredients by stirring to make a dish
+
+###Cold Mix Form
+
+Cold salad can be made into a form where ingredients and seasonings are mixed in space
+
+###Why cold salad
+
+*Partial cold dishes do not require a heat source
+
+###The purpose of cold salad
+
+*The purpose of cold dishes is to add flavor to tasteless or bland ingredients, such as chicken ribs
+
+###What can be added to a cold mix
+
+Including but not limited to:
+
+*Main ingredients
+
+###Precautions
+
+*When making cold dishes, attention should be paid to the safety of the ingredients. If the safety of the ingredients is not confirmed, do not cold mix the corresponding ingredients. If the safety of the ingredients is confirmed, do not cold mix the corresponding ingredients
+
+##Equipment
+
+Any container can be used, from porcelain jars to food grade plastic bags
+
+###Precautions
+
+*For the convenience of mixing ingredients without splashing, it is more suitable to use a hard container with a capacity of more than twice that of all ingredients
+
+##Process
+
+###Processing of main ingredients for sliced vegetables (this process is optional) (single or multiple options)
+
+Use case: cabbage, lettuce, cabbage core, onion, etc
+
+*Tear the ingredients into small pieces of 4cm * 4cm
+
+####Precautions
+
+For some ingredients, you don't need to peel them off. Simply cut them vertically along the axis after feeding them to the knife. For those who have confidence in the knife technique, you can directly cut them vertically along the axis
+
+###Processing of main ingredients for block vegetables (this process is optional) (single or multiple options)
+
+Use case: potatoes, water chestnuts, cucumbers, potatoes, etc
+
+*Cut the ingredients into long strips with a cross-section of 0.5cm * 0.5cm
+
+####Precautions
+
+When crushing ingredients, it may cause them to splash. You can wrap them in food grade plastic bags and crush them
+
+###Processing of block shaped mushroom staple dishes (this process is optional) (single or multiple options)
+
+Use case: various types of mushrooms, various types of fungus, etc
+
+*Soak the ingredients in water
+
+####Precautions
+
+All fungi need to be strictly confirmed for safety. Once you lie on the board, there will be nothing left
+
+###Processing of block meat staple dishes (this process is optional) (single or multiple options)
+
+Use case: Fish, jellyfish heads, cooked pork, cooked poultry, etc
+
+*Cook the ingredients by steaming, boiling, baking, and frying
+
+####Precautions
+
+*Pork and poultry are no exception, they must be fully cooked, completely cooked, and free from any blood
+
+###I am considering this as a type of food processing (this process should be avoided as much as possible) (option required)
+
+Use case: Noodles, rice, fruits, tender leaves, etc
+
+*Confirm food safety
+
+####Precautions
+
+*Please confirm the safety of the ingredients. You can crush a small amount of ingredients and paste them on your upper arm for 30 minutes to test for allergic reactions. If there are any abnormal situations, they must be discarded
+
+###Auxiliary material processing (this process is optional) (single or multiple options)
+
+Use case: Refers to chili peppers, garlic cloves, ginger, dried chili peppers, etc
+
+*Remove the stem of the Sichuan pepper, wash it thoroughly, cut off the 0.5cm long part of the stem end, and chop or segment it into small pieces
+
+####Precautions
+
+*The types, processing, and methods of auxiliary materials are extremely broad. Please do not limit your thinking, but be careful to verify, moderate and appropriate, and remember safety
+
+###Mixed ingredients (this process is optional) (single or multiple options)
+
+*Squeeze out moisture from meat ingredients with high moisture content and filter dry
+
+####Precautions
+
+*Ingredients with high moisture content may precipitate too much water and dilute seasonings directly after being added
+
+###Eating (required for this process)
+
+*Eat the mixed ingredients directly
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diff --git a/translation/en/tips/learn/Learning Steaming.md b/translation/en/tips/learn/Learning Steaming.md
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+#Steaming
+
+##Method
+
+###Steaming pot
+
+The steamer is a multi-layer structure, with the bottom used to hold water. It uses the heat generated by the water vapor after the water boils to heat the upper layer of food.
+
+Add an appropriate amount of water to the bottom of the steamer - place the food in the top steamer - heat the steamer over the fire
+
+###Iron pot
+
+If there is no steamer, only a regular iron pot (not a flat bottomed pot), you can place a tripod at the bottom of the pot and inject enough water to achieve a similar effect to a steamer.
+
+Add sufficient water to the bottom of the iron pot - Place it on a tripod - Place the food on the tripod - Open fire and close the lid
+
+##Precautions
+
+*Due to the heat source being water vapor, the bottom of the food in the lower steamer may be soaked by water. You can place the steamer cloth under the food to avoid this situation. You can also use chopsticks to build a simple stand for placing food.
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diff --git a/translation/en/tips/learn/Learning to Cook.md b/translation/en/tips/learn/Learning to Cook.md
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+#Boiling
+
+##Process
+
+Pour water into the pot - open fire, put the pot on top of the fire and heat it up - when the water boils (rolling with a lot of bubbles coming out), put in the ingredients
+
+###Precautions
+
+*Covering the pot lid during heating can accelerate the heating process. **But there is a risk of overflowing the pot by doing so. After continuous heating, the excessively turbulent fluid may overflow from the pot.
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diff --git a/translation/en/tips/learn/Learning to Fry and Fry.md b/translation/en/tips/learn/Learning to Fry and Fry.md
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+#Stir fry/pan fry
+
+##Equipment
+
+Ordinary metal (iron/stainless steel/aluminum) frying/pan or non stick pan can be used.
+
+It is not recommended to use aluminum containers, as detailed in the food safety section
+
+###Precautions
+
+*The method of using a regular pan to stir fry dishes without sticking:
+
+####Stir fry eggs first method
+
+*Before stir frying any dish, always fry an egg. After frying, do not brush the pan, and when stir frying the next dish, it will not stick.
+
+####Hot pot and cold oil method
+
+*Remember to use hot pot and cold oil first
+
+####Hot pot double oil method
+
+*First, heat the pot
+
+Supplement:
+
+*The purpose is to fill the bottom of the pot with oil, which is suitable for all household pots on the market. After hanging oil, the pot becomes non stick in seconds.
+
+###Process
+
+Open fire - directly place the pot flat on the fire, heat it up - pour oil into the pot, heat it up - add dishes, stir fry - remember to add seasonings before serving
+
+###Precautions
+
+*When judging whether the pot/oil is hot, you can place your hand flat on top of the pot to feel the heat; Ingredients can only be added after the oil is hot.
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diff --git a/translation/en/tips/learn/Learning to blanch water.md b/translation/en/tips/learn/Learning to blanch water.md
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+#Blanching water
+
+Blanching is a cooking process, pronounced as ch ā o shu ǐ.
+
+Blanching refers to heating the preliminary processed ingredients in a boiling water pot until they are half cooked or fully cooked, and then removing them for further cooking or seasoning.
+
+Blanching is an indispensable process in cooking, especially for cold mixed dishes. The color, aroma, and taste of dishes, especially the color, play a crucial role.
+
+Most vegetables and meat ingredients with a fishy smell require blanching.
+
+##Operation
+
+###Boil water in a boiling pot
+
+Boiling water in a hot pot is to heat the water in the pot and then add the ingredients to the pot. Flip the pot promptly after cooking, keeping the time short and avoiding excessive heat.
+
+This method is commonly used for plant-based ingredients such as celery, spinach, asparagus, etc. When blanching, special attention should be paid to the heat. Over time, the color will become lighter and not crispy or tender. Therefore, after putting it in the pot, when the water boils slightly, it can be removed and cooled.
+
+-Leaf vegetables should be blanched before slicing to avoid excessive loss of nutrients.
+
+###Blanching in a cold water pot
+
+Blanching in a cold water pot is the process of adding ingredients and cold water to the pot simultaneously. The water should be soaked over the raw materials and then boiled to make them mature and facilitate further processing.
+
+Potatoes, carrots, and other vegetables require longer cooking time due to their large size and difficulty in ripening.
+
+Some animal based ingredients, such as white meat, beef tripe, beef belly collar, etc., are also further processed after being heated and matured in cold water. Some animal based ingredients used for making soup also need to be boiled in cold water. During the heating process, nutrients gradually overflow, making the soup taste delicious. If a hot water pot is used, it will cause protein coagulation.
+
+-The amount of water added to the pot should not be too much, so as to submerge the raw materials.
+
+##Additional precautions
+
+-Blanching water can sometimes cause some unstable and soluble nutrients in the raw materials to overflow, especially the water-soluble vitamins in fresh vegetables are more easily lost
+
+###Blanching of meat
+
+-After blanching the meat ingredients in boiling water, they can change color. After removing them and draining the water, they can proceed to the next step of cooking.
+
+###Blanching of vegetables
+
+-When washing vegetables, sprinkle some salt in clean water to remove any insects from the vegetables
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diff --git a/translation/en/tips/learn/air fryer.md b/translation/en/tips/learn/air fryer.md
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+#Use an air fryer
+
+##What is an air fryer
+
+Air fryer is an electronic cooking utensil that uses air instead of hot oil to heat food, making it cooked and achieving a frying effect without the need for oil.
+
+###Working methods
+
+The air fryer generates high-temperature hot air through the heater above, allowing the hot air to circulate and circulate around the food, quickly heating the food's own oil and removing moisture, creating a deep frying effect, and creating a crispy feeling similar to fried food.
+
+###Advantages
+
+*Since there is no need to add cooking oil, it can significantly reduce the intake of cooking oil that contains high amounts of fat and calories.
+
+##Process
+
+*Place the air fryer on a stable, flat, and level insulated surface.
+
+##Precautions
+
+*When using an air fryer, attention should be paid to setting the temperature not too high (preferably within 120 ℃, preferably not exceeding 168 ℃), and the production time should not be too long (about 10 minutes) to avoid generating too much harmful ingredient [acrylamide]（ https://zh.wikipedia.org/wiki/%E4%B8%99%E7%83%AF%E9%85%B0%E8%83%BA ）.
+
+##Cooking advice
+
+###Common Foods
+
+|Food name | Temperature (℃) | Time (minutes) | Method steps|
+
+###Operation points
+
+1. * * Preprocessing key**
+
+2. Anti sticking techniques**
+
+3. Color control**
+
+4. Maturity testing**
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diff --git a/translation/en/tips/learn/deodorize.md b/translation/en/tips/learn/deodorize.md
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+#Remove the fishy smell
+
+Removing fishy smell is a process in the cooking process.
+
+Removing fishy odor refers to removing the fishy and gamey taste from meat, seafood, and other foods through methods including but not limited to adding seasonings and blanching.
+
+**The fishy smell is the source of flavor in certain foods, and excessive deodorization may lead to the loss of flavor in the food. **
+
+There are various methods to remove fishy odors, and flexible choices should be made in cooking engineering.
+
+##Means
+
+###Add seasoning
+
+Adding seasonings to ingredients is the simplest way to remove fishy odors. For example, for most dishes that use egg custard (such as [egg custard] (../../dishes/vegetarian dish/egg custard/egg custard. md), [tomato stir fried egg] (../../dishes/vegetable dish/tomato stir fried egg. md), salt, cooking wine, vinegar, and other seasonings can be added during the process of making egg custard to remove the fishy smell.
+
+When cooking certain meats, spices such as Sichuan peppercorns, star anise, bay leaves, cinnamon, fennel, and chili can be added to the soup base to remove fishy odors.
+
+The finished spicy hot pot base has an extremely rich aroma that can be added in moderation during cooking, enough to cover the fishy smell of most meats.
+
+###Dipping sauce
+
+Some foods still have a strong fishy smell after cooking. You can mix dipping sauce to mask the fishy smell when eating.
+
+Common dipping materials include: vinegar, soy sauce, sesame oil, bean paste, sweet flour paste, sesame paste, peanut butter, fermented bean curd, salt, garlic, ginger, etc.
+
+The combination of various dipping sauces varies from person to person, and no examples will be given here.
+
+###Cooking pot
+
+During the stir frying process, spices such as scallions, ginger, garlic, and dried chili can be used in the pan. The aromatic substances in spices evaporate under high temperature, which can to some extent cover the fishy smell and enhance the flavor of the dish.
+
+###Blanching in a cold water pot
+
+There is residual blood in certain animal based ingredients, such as chicken, pig trotters, pork ribs, etc. If residual blood is not removed, it can cause the cooked food to have a certain fishy smell.
+
+When cold water is poured into the pot, residual blood will disperse into the water; As the temperature rises, the proteins in the blood coagulate, and the blood that was originally dispersed in the water forms foam and floats on the surface of the water. At this point, simply skim off the foam with a spoon to remove the fishy smell, and the remaining clear soup can be used as a base for stewing and cooking.
+
+###Precautions
+
+-When blanching, seasonings such as Sichuan peppercorns, star anise, cooking wine, scallions, etc. are often added to the pot to further enhance the effectiveness of removing fishy odors
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diff --git a/translation/en/tips/learn/food safety.md b/translation/en/tips/learn/food safety.md
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+#Food safety
+
+##Poisoning
+
+The following foods pose a risk of poisoning:
+
+*Immature green tomatoes
+
+Storing acidic foods in aluminum containers for extended periods of time and cooking can also pose a risk of poisoning, such as
+
+pickled cabbage
+
+##Allergy
+
+The following are common allergenic foods (note: Allergic reactions are generally lifelong):
+
+adult:
+
+*Shrimp, crab, shellfish seafood (seafood that is not fresh and can lead to bacterial growth)
+
+Children:
+
+*Peanuts
+
+##Salmonella infection
+
+Salmonella is more commonly found in animal derived foods, including vegetables, which may also contain Salmonella due to fecal contamination.
+
+The following foods pose a risk of Salmonella infection:
+
+*Incompletely cooked eggs
+
+##Aflatoxin
+
+Aflatoxin is often produced by other fungi such as Aspergillus flavus and parasitic Aspergillus in moldy grains, such as rice, beans, peanuts, etc. It is currently the strongest carcinogen. Heating to above 280 ℃ before decomposition begins, so general heating is not easy to damage its structure.
+
+The following foods pose a risk of aflatoxin poisoning:
+
+*Rotten peanuts
+
+Note that the above foods also include their corresponding products, such as Rice noodles and corn flour; Peanut seedlings (sprouted peanuts) produced through safe cultivation can be considered safe and edible.
+
+##3-nitropropionic acid
+
+3-nitropropionic acid is produced by Fusarium graminearum, a fungus commonly parasitic on sugarcane and coconut. The main manifestation of poisoning is damage to the central nervous system. The symptoms of the acute phase include vomiting, dizziness, paroxysmal convulsions, lateral gaze, coma, and even death. The sequelae mainly include damage to the extrapyramidal system, with main symptoms such as flexion, torsion, spasms, limb rigidity, and decreased tension at rest. There is currently no specific detoxification medication for this toxin.
+
+The following foods pose a risk of 3-nitropropionic acid poisoning:
+
+*Red heart sugarcane
+
+In addition to visual appearance as a judgment criterion, odor is also an important evaluation criterion. Rotten plants often emit special odors (such as lees, sourness, etc.). The best way to deal with food that smells rotten is to discard it.
+
+##Parasites
+
+Parasites can enter the human body through air, drinking water, food, and direct contact. If parasites enter the human circulatory system, they can attack white blood cells on one hand, and on the other hand, they can reach organs such as the lungs and liver, or block blood vessels or lymphatic vessels, causing diseases such as cirrhosis, portal hypertension, and elephantiasis. If humans are intermediate hosts of pork tapeworms, parasites can even reach the eyeball, heart, and brain, endangering life.
+
+It is best to ensure that the following foods are fully cooked, otherwise they may leave corresponding parasites in the body:
+
+*Snail: Pipe roundworm
+
+##Food safety temperature
+
+Heating food at sufficient temperature and maintaining it for a certain period of time can reduce the risk of bacterial and parasitic survival to a certain extent.
+
+Temperature measurement should be done using a kitchen thermometer
+
+The following are industry standard food safety temperatures:
+
+|Whole piece | Crushed meat | Whole piece|
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diff --git a/translation/en/tips/learn/microwave oven.md b/translation/en/tips/learn/microwave oven.md
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+#Using a microwave oven
+
+##What is a microwave oven
+
+The microwave oven was invented by Percy Lebaland Spencer in 1945（ https://en.wikipedia.org/wiki/Percy_Spencer ）Invented.
+
+When he was working as a radar system engineer, he came up with the idea and invented it because he noticed that the chocolate bar in his pocket began to melt as soon as the radar was turned on.
+
+###Working methods
+
+Microwave is an electromagnetic wave with a frequency of 2.45 billion hertz produced by a magnetron, which causes molecules of water and oil to vibrate and generate heat.
+
+##Process
+
+Microwave ovens are quite effective in many cooking tasks.
+
+Strong fire is suitable for:
+
+*[Cooking] Cooking vegetables
+
+Medium fire is suitable for:
+
+*[Cooking] Seafood (such as [Microwave Scallion Ginger Black Cod] (../../dishes/aquatic/Microwave Scallion Ginger Black Cod. md)
+
+Weak fire is used for:
+
+*[Thawing] Thawing food
+
+##Precautions
+
+*Microwave ovens should not be used to heat water, as this may cause it to boil violently and have a certain impact on your personal safety
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