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中國(guó)菜系相關(guān)的英語(yǔ)四級(jí)翻譯練習(xí)
川菜、魯菜、粵菜、蘇菜、浙菜、閩菜、湘菜、徽菜合稱(chēng)為中國(guó)的八大菜系。下面是小編整理的關(guān)于八大菜系的英語(yǔ)四級(jí)翻譯練習(xí)，希望能幫到大家!
八大菜系
中國(guó)一個(gè)幅員遼闊、資源豐富、歷史悠久的多民族國(guó)家，每個(gè)民族都有其獨(dú)特的'豐富菜肴。地域菜系在地理環(huán)境、氣候、文化傳統(tǒng)、民族風(fēng)俗和其他因素的影響下經(jīng)過(guò)悠久歷史的發(fā)展已經(jīng)成形。最有影響力、最具代表性的是魯、川、粵、閩、蘇、浙、湘、徽菜系，這八種被人們稱(chēng)為“八大菜系”。中國(guó)的“八大菜系”(Eight Major Cuisines)是以多種多樣的烹飪方法區(qū)分的，各有其長(zhǎng)處。
參考翻譯：
China is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.
中國(guó)菜
如果某人說(shuō)“我喜歡中國(guó)菜”，這種說(shuō)法似乎過(guò)于簡(jiǎn)單了。其實(shí)并不存在所謂的“中國(guó)菜”這一簡(jiǎn)單的概念。確切地說(shuō)法應(yīng)該是喜歡某一種菜系，或者喜歡某一地區(qū)的'中國(guó)菜。像中國(guó)這樣幅員遼闊、歷史悠久而又復(fù)雜的國(guó)家，千百年來(lái)必然會(huì)形成具有鮮明地方烹飪特色的區(qū)域性菜系或幫菜。不可避免的差異是由地理位置、氣候條件、交通狀況、人口遷移、海外文化影響等因素所決定的。
參考翻譯
If you hear someone say “I love Chinese food”, he is taking too much for granted. As a matter of fact, there is no such simple thing as the so-called “Chinese food”. A more accurate statement in this instance should be such that expresses one’s preference for a particular Chinese cuisine or a particular regional way of cooking. With a territory as large and history as long and complex as China’s, it is inevitable that distinct regional differences in cuisine have evolved over the course of centuries. Numerous factors are involved in this inevitable distinction: geography, climate, transportation, migration, influence from overseas cultures, etc.
功夫茶
功夫茶(Gongfu tea)不是一種茶葉或茶的名字，而是一種沖泡的手藝。人們叫它功夫茶，足因?yàn)檫@種泡茶方式十分講究：它的操作過(guò)程需要一定的技術(shù)，以及泡茶和品茶的知識(shí)和技能。功夫茶起源于宋朝，在廣東的潮州府(今潮汕地區(qū))一帶最為盛行，后來(lái)在全國(guó)各地流行。功夫茶以濃度(concentration)高著稱(chēng)。制作功夫茶主要使用的.茶葉足烏龍茶(Oolongtea),因?yàn)樗軡M(mǎn)足功夫茶色、香、味的要求。
參考翻譯
Gongfu tea is not one kind of tea or the name of tea,but a skill of making tea.People call it Gongfu tea for the reason of its exquisite process. The operational procedures require certain techniques, knowledge and skill of brewing and tasting tea. Gongfu tea originated in the Song Dynasty and prevailed mostly in Chaozhou Guangdong Province(Now: Chaoshan Area). It later became popular around the nation. Gongfu tea is famous for its high concentration. Oolong tea is mainly used in making the Gongfu tea because it can meet the requirements of color, flavor and taste of the Gongfu tea.
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