2015年6月英語(yǔ)四級(jí)翻譯最新復(fù)習(xí)：地域菜系

　　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，這八種被人們稱為“八大菜系”。中國(guó)的“八大菜系”是以多種多樣的烹飪方法區(qū)分的，各有其長(zhǎng)處。

　　參考譯文：

　　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。