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2021年高级口译（汉译英）复习必备(14)

2021-04-11 09:59:00来源：网络

　　新东方在线英语频道给大家整理的2021年高级口译（汉译英）复习必备(14),希望能够对大家的英语考试备考有所帮助，更多有关英语的备考内容，欢迎随时关注新东方在线英语频道。

　　鲁菜通常较咸，汁色普遍较浅。鲁菜注重选料，精于刀工，善于炊技。作为我国北方菜系的代表，鲁菜烹饪技术广泛用于明清两代的宫廷菜。川菜选料范围大，调味及炊技变化多样。据统计，川菜的品种在五千种以上。川菜最大的特点是口味重，以麻辣著称。

　　Shandong cuisine is generally salty, with a prevalence of light-colored

　　sauces. The dishes feature choice of materials, adept technique in slicing and

　　perfect cooking skills. Shandong cuisine is representative of northern China's

　　cooking and its technique has been widely absorbed by the imperial dishes of the

　　Ming (1368-1644) and Qing (1644 - 1911) dynasties. Sichuan cuisine features a

　　wide range of materials, various seasonings and different cooking techniques.

　　Statistics show that the number of Sichuan dishes has surpassed 5,000. With a

　　rich variety of strong flavors, Sichuan food is famous for its numerous

　　varieties of delicacies, dominated by peppery and chili flavors and best known

　　for being spicy-hot.

　　最难归类的粤菜强调轻炒浅煮，选料似乎不受限制。粤菜源于明清，在发展过程中不仅吸收借鉴了中国北方烹调和西餐烹调的精华，同时也保持了自己的传统特色。扬州菜以江苏省境内的扬州、南京、苏州等地的地方菜式为基础之大成。扬州菜注重选料的原汁原味，在菜的装饰上讲究形态的艺术性和颜色的鲜艳性，扬州菜实际上糅合了南北菜系之精华。也有人以八个字来归纳这四大菜系的口味特点，即“南淡北咸，东甜西辣”。

　　Cantonese cuisine, the hardest to categorize, emphasizes light cooking with

　　seemingly limitless range of ingredients. Cantonese cuisine took shape in the

　　Ming and Qing dynasties. In the process of its development, it has borrowed the

　　culinary essence of northern China and of the Western-style food, while

　　maintaining its traditional local flavor. Yangzhou cuisine bases itself largely

　　on the three local cooking styles of Yangzhou, Nanjing and Suzhou, all within

　　Jiangsu Province. While emphasizing the original flavors of well-chosen

　　materials, it features carefully selected ingredients, also, the artistic shape

　　and bright colors of the dishes and more ornamental value. Yangzhou cuisine is

　　essentially a combination of the best elements of northern and southern cooking.

　　According to some others, the characteristic flavors of China’s four major

　　cuisines can be summed up in the following expression: “The light southern