The so-called "English translation" of China's cookbooks has many limitations, because Chinese and Western cultures have completely different attitudes and ways of handling cookbooks. Chinese food is written in the sky, while western food is basically a summary of ingredients and cooking methods, so it is difficult to equate them.

It is better to rewrite the recipe in English than to translate it.

If you want to "translate" recipes that foreigners can understand or accept, you must learn how to write English recipes. The writing of English recipes is standardized, so you can find more information. If you have any questions about your translation, you can bring them up for discussion.

I hope these have inspired you.