Regarding to translation methods, in The Function and Translation of Chinese Cuisine Names, Xiong Liyou consists that literal translation enables the transference of the "original flavor" and free translation is effective in dealing with the culture-loaded terms。 She points out that some untranslatable terms which are unique in the Chinese culture can also be translated with the help of explanation or notes added to the free translation or transliteration。

Especially on the study of Huaiyang Cuisine names, Guan Xiangfeng proposes seven translation methods in his paper On Translation of Huaiyang Cuisine and the Spreading of Huaiyang Food Culture after he referenced Enjoy Culinary Delights, and he also points out the limitations and insufficiencies of that book。