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Xu, X. and Hong, Y.J. (2014) A Study on Text Visualization of Clustering Results for Domain Knowledge Base—Taking the Knowledge Base of Chinese Cuisine Culture as the Object. New Technology of Library and Information Service, No. 10, 25-32. (In Chinese)

has been cited by the following article:

• TITLE: Translation Principles and Dissemination Pathways of Chinese Cuisine Cooking Method Terminology

  AUTHORS: Kunrong Wang

  KEYWORDS: Chinese Cuisine, Cooking Method Terminology, Translation Principles, Dissemination Pathways

  JOURNAL NAME: Open Access Library Journal, Vol.13 No.8, August 10, 2026

  ABSTRACT: 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.