2014年6月英語四級翻譯練習(xí)：上海菜

　　請將下面的內(nèi)容翻譯成英文：

　　上海菜系是中國最年輕的地方菜系，通常被成為"本幫菜"，有著400多年的歷史。同中國其他菜系一樣，"本幫菜"具有"色，香，味"三大要素。//上海菜的特點是注重調(diào)料的使用，食物的質(zhì)地和菜的原汁原味。其中最著名的有特色點心"南翔小籠"和特色菜"松鼠鮭魚"。//"南翔小籠"是豬肉餡，個小味美，皮薄汁醇。"松鼠鮭魚"色澤黃亮，形如松鼠，外皮脆而內(nèi)肉嫩，湯汁酸甜適口。//在品嘗過"松鼠鮭魚"之后，我們常常驚訝于"松鼠"的形狀，覺得在三大評價標(biāo)準(zhǔn)上在添加"形"這個標(biāo)準(zhǔn)才更合適。//

　　參考譯文：

　　Shanghai cuisine , usually called Benbang cuisine, is the youngest among themajor regional cuisines in China,with a history of more than 400 years. Like all other Chinese regional cuisines,Benbang cuisines takes "color, aroma and taste" as its essential quality elements.//Shanghai cuisine emphasizes in particular the expert use of seasonings, the selection of raw materials with quality texture, and original flavors. Shanghai cuisine is famous for a special snack known as Nanxiang Steamed Meat Dumplings and a special dish called "Squirrel-Shaped Mandarin Fish".//Nanxiang Steamed Meat Dumplings are small in size, with thin and translucent wrappers, filled inside with ground pork and rich tasty soup. Squirrel-Shaped Mandarin Fish is yellow-colored and squirrel-shaped, with a crispy skin and tender meat, all covered with a sweet and sour source.//After tasting Squirrel-Shaped Mandarin Fish, we are always amazed by the squirrel shape and think that it is more appropriate to plus "appearance" as the fourth element.