Translation Principles and Dissemination Pathways of Chinese Cuisine Cooking Method Terminology

Culinary culture reflects national characteristics, and Chinese cuisine culture has a particularly long and rich history. In the context of globalization, the influence of Chinese cuisine has gradually increased. However, due to linguistic and cultural differences, the dissemination of its culinary terminology has encountered obstacles. This study focuses on the terminology of Chinese cooking methods. It first classifies these terms into four categories based on the heat transfer media—oil-based cooking, water-based cooking, steam-based cooking, and thermal-radiation cooking—and explains the meanings and usages of each category. It then analyzes their naming principles and linguistic features, proposes four translation principles—accuracy, conciseness, cultural adaptability, and generality—and explores dissemination pathways including database construction, cross-cultural tourism catering practices, and new media communication. This study aims to clarify the structural system of Chinese cuisine cooking method terminology and promote its translation standardization and cross-cultural dissemination.