旅游翻译练习u7创新.pptVIP

Among the best-known schools of Chinese culinary tradition are the Cantonese cuisine of the south, the Shandong cuisine of the north, the Huai-Yang cuisine of the east and the Sichuan cuisine of the west. These four major varieties of Chinese food have been traditionally noted as” the light flavor of the south, the salty flavor of the north, the sweet flavor of the east and the spicy-hot flavor of the east.” * * Unit 7 Chinese cooking Unite 7 III. English-Chinese Translation. A. Translate the following sentences into Chinese. 1. China’s long history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art. 中国悠久的历史、辽阔的土地以及与其他国家和文化广泛的交流孕育了独一无二的中国烹饪艺术。 3. The three essential factors, or key elements, by which is judged, are known as color, aroma and taste. 2. Modern China enjoy a worldwide reputation as the Kingdom of Cuisine. 现代中国在世界上享有烹饪王国的美誉。 评判中国烹饪优劣的三大要素是色、香、味。 5. Sichuan hotpots are perhaps the most famous hotpots in the world, most notably the Yuan Yang(mandarin duck) Hotpot half spicy and half clear. 4. And much of Shandong cuisine’s history is as old as Confucious himself, making it the oldest existing major cuisine in China. 鲁菜的历史和孔子本人一样悠久、使其成为中国现存的最古老的菜系。 四川火锅也许是世界上最著名的火锅，其中最负盛名的当数一半辣一半不辣的鸳鸯火锅 B. Translate the following paragraph into Chinese. China covers a vast territory and has many ethnic groups, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical features, generally, Chinese food can be roughly divided into eight regional cuisines, namely, Sichuan, Fujian, Zhejiang, Shandong, Guangdong(Cantonese), Jiangsu, Anhui, Hunan, which has been widely accepted around. Certainly, there are many other local famous cuisines, such as Beijing cuisine and Shanghai cuisine. 中国幅员辽阔，拥有众多民族，因此也就有了多种多样神奇且令人垂涎的中国食品风味。由于中国地方菜肴具有各自的典型特征，因此中国菜大致可以分为八大菜系：川、闽、浙、鲁、粤、苏、徽、湘。这一划分已广为人们接受。