With the continuous advancement of globalization, the international dissemination of Chinese food culture has become increasingly important. The translation of Sichuan cuisine culture is a work of great significance. This paper focuses on Fuqi Feipian, a classic dish of Sichuan cuisine, and explores its importance in the translation of food culture. Firstly, it introduces the Eight Major Cuisines of Chinese food and the status of Sichuan cuisine, emphasizing the crucial role of translating Fuqi Feipian in promoting Chinese food culture. Subsequently, it elaborates on the origin and rich cultural connotations of Fuqi Feipian. Then, it conducts an in-depth analysis of the application of Yan Fu’s translation principles of “Faithfulness, Expressiveness, and Elegance” in the translation of Fuqi Feipian, while citing examples of mistranslations and pointing out the existing problem—the separation of language and culture. Finally, it proposes that the correct translation method should be transliteration with annotation, aiming to promote the cross-cultural communication of Sichuan cuisine culture and thereby facilitate the exchange and integration among different cultures.