Correlational Research: Lexical-Semantical problems in Translation of flavour adjectives (in the Example of Chinese and Uzbek Languages)

The lexical-semantic issues in translating food taste adjectives into Chinese are examined in this article. Chinese food has a wide variety of colorful flavors. Correctly interpreting the adjectives that describe how food tastes is crucial. With tasty, simple-to-digest meals, it promotes and popu-larizes Chinese cuisine. Because, eating light, low-fat meals is crucial in today's world. Yet, due to poor translation and unclear menus, Chinese restaurants in CIS nations, particularly in Uzbeki-stan, are unpopular with customers. The biggest mistakes in Chinese restaurant menu are related to the incorrect translation of the taste adjectives of the food. This article aims to identify the most erroneously translated Chinese adjectives, analyze them linguistically, and determine the cause of translation errors. The translation ability of 60 Chinese language translators with HSK 4 level is analyzed on the basis of experiment. Recommendations for solving the problem studied in this ar-ticle have been developed.

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