There are many limitations in the so-called "English translation" of China's cookbooks, because the attitudes and treatment methods of Chinese and Western cultures towards cookbooks can be said to be totally different. Chinese dishes are written in the sky, while western dishes are basically summaries describing ingredients and cooking methods, which are difficult to be equal.

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, only learn how to write English recipes. There are certain specifications for writing English recipes, so you can find more information for details. If you are in doubt about your own translation, bring it up for discussion.

I hope these have an inspiration for you.