1. Translation methods based on cooking methods: cooking method+main ingredient (shape), cooking method+main ingredient (shape)+(use) auxiliary materials, cooking method+main ingredient (shape)+(use/use) seasoning.

2. Translation methods from the main material: main material (shape)+(with) auxiliary materials and main material (shape)+(with/with) seasoning.

3. Translation methods based on the shape or taste of raw materials: taste+cooking method+main material, shape (taste)+main material+(belt) auxiliary material, shape (taste)+main material+(belt) seasoning.