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汉译英句子 1.中国四大菜系大致可按一下这些特点区分: The four major cuisine traditions in China can be roughly distinguished by these generalities: 2.山东菜系通常较咸,汁色普遍较浅。 Shandong cuisine is generally salty, with the prevalence of light-colored sauces. 3.四川菜系口味重,以麻辣著称。 With a rich variety of strong flavors, Sichuan cuisine is best known for being spicy-hot.www.ExamW.CoM 4.最难归类的`粤菜强调轻炒浅煮,选料似乎不受限制。 Canton cuisine, the hardest to categorize, emphasizes light cooking and seemingly limitless range of ingredients. 5.扬州菜系注重选料的原味,它实际上揉合了南北菜系之精华。 While emphasizing the original flavors of carefully selected ingredients, Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking. 感谢您的阅读,祝您生活愉快。 本文来源:https://www.dywdw.cn/37348fd8743231126edb6f1aff00bed5b8f3739b.html