“Transliteration in the Five Cases”, a translation theory first proposed by the renowned Tang Dynasty monk Xuanzang during his translation of Buddhist scriptures, advocates for the retention of Sanskrit transliteration in specific contexts to preserve the sanctity and accuracy of the sacred texts rather than using literal translation or free translation. The acclaimed food documentary A Bite of China, which first aired in 2012, resonated deeply with Chinese audiences through a profound sense of family, ethnic memory, and local culture. Its English-translated version has significantly promoted the humanistic spirit and excellent traditional culture hidden behind Chinese cuisine, becoming a significant display of China’s cultural soft power. This paper will bridge the traditional Chinese translation theory of “Transliteration in the Five Cases” with the food program A Bite of China, based on a deep understanding of the history and content of “Transliteration in the Five Cases”, to construct an analytical framework applicable to the translation of dish names.