中级口译汉译英必备(4)

 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。

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”。

Shandong cuisine¹ is generally salty, with a prevalence of light-colored sauces. The dishes feature choice of materials, adept² 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 seasonings³ 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 delicacies⁴, dominated by peppery and chili⁵ flavors and best known for being spicy-hot.

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 artistic⁶ shape and bright colors of the dishes and more ornamental⁷ value. Yangzhou cuisine is essentially⁸ 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 (Canton) cuisine, and the salty northern (Shangdong) cuisine; the sweet eastern (Yangzhou) cuisine, and the spicy western (Sichuan)

1 cuisine   

n.烹调，烹饪法

参考例句：

• This book is the definitive guide to world cuisine.这本书是世界美食的权威指南。
• This restaurant is renowned for its cuisine.这家餐馆以其精美的饭菜而闻名。

2 adept   

adj.老练的，精通的

参考例句：

• When it comes to photography,I'm not an adept.要说照相，我不是内行。
• He was highly adept at avoiding trouble.他十分善于避开麻烦。

3 seasonings   

n.调味品，佐料( seasoning的名词复数 )

参考例句：

• It emphasizes the use of seasonings, so no two dishes ever taste alike. 它对调味品十分讲究。因此，没有两个菜会有同样的味道。 来自地道口语脱口SHOW 高中超越版
• The food made of flour and various seasonings is called moon cake. 中秋节的食品也是圆圆的，也象征着团圆，这种用面和各种作料做的食品叫月饼。 来自互联网

4 delicacies   

n.棘手( delicacy的名词复数 )；精致；精美的食物；周到

参考例句：

• Its flesh has exceptional delicacies. 它的肉异常鲜美。 来自《现代汉英综合大词典》
• After these delicacies, the trappers were ready for their feast. 在享用了这些美食之后，狩猎者开始其大餐。 来自英汉非文学 - 民俗

5 chili   

n.辣椒

参考例句：

• He helped himself to another two small spoonfuls of chili oil.他自己下手又加了两小勺辣椒油。
• It has chocolate,chili,and other spices.有巧克力粉，辣椒，和其他的调味品。

6 artistic   

adj.艺术(家)的，美术(家)的；善于艺术创作的

参考例句：

• The picture on this screen is a good artistic work.这屏风上的画是件很好的艺术品。
• These artistic handicrafts are very popular with foreign friends.外国朋友很喜欢这些美术工艺品。

7 ornamental   

adj.装饰的；作装饰用的；n.装饰品；观赏植物

参考例句：

• The stream was dammed up to form ornamental lakes.溪流用水坝拦挡起来,形成了装饰性的湖泊。
• The ornamental ironwork lends a touch of elegance to the house.铁艺饰件为房子略添雅致。

8 essentially   

adv.本质上，实质上，基本上

参考例句：

• Really great men are essentially modest.真正的伟人大都很谦虚。
• She is an essentially selfish person.她本质上是个自私自利的人。