2013年CATTI二级笔译考试中英精选范文(1)
上海菜系是中国最年轻的地方菜系，通常被成为“本帮菜”，有着400多年的历史。同中国其他菜系一样，“本帮菜”具有“色，香，味”三大要素。//上海菜的特点是注重调料的使用，食物的质地和菜的原汁原味。其中最著名的有特色点心“南翔小笼”和特色菜“松鼠鲑鱼”。//“南翔小笼”是猪肉馅，个小味美，皮薄汁醇。“松鼠鲑鱼”色泽黄亮，形如松鼠，外皮脆而内肉嫩，汤汁酸甜适口。//在品尝过“松鼠鲑鱼”之后，我们常常惊讶于“松鼠”的形状，觉得在三大评价标准上在添加“形”这个标准才更合适。//
译文：
Shanghai cuisine, usually called Benbang cuisine, is the youngest among the
major 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.
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