This research investigates the linguistic and cultural features of gastronomic terminology in English and Uzbek. It explores the ways food reflects traditions, values, and lifestyles, emphasizing how unique cultural contexts shape gastronomic expressions. The study compares traditional Uzbek dishes like palov and somsa with English dishes such as pie and pudding, highlighting linguistic and cultural differences. Additionally, the work examines the impact of globalization on the exchange of culinary terms between the two languages. The findings contribute to the understanding of cross-cultural communication and the role of food in fostering mutual respect.

In this article, the lexicon of the Chinese and Uzbek languages is compared and analyzed based on the modern approach to comparative analysis. Attention is paid to the phenomenon of lexical interference in the process of translating from Uzbek to Chinese, improving students' lexical competence in a foreign language. Difficulties in learning the Chinese language in educational institutions are identified, and modern methods of solving them and developing proposals are presented. The analysis of the structure of the words in Chinese, English and Uzbek languages is considered, classified, their specific features are highlighted and their importance in ensuring the language and the uniqueness of the language is shown. Also, it is to explain more about the quantitative words in Chinese, English and Uzbek languages and to show the similarities and differences between them in comparison with the Uzbek language.