漢譯英句子

　　1.中國四大菜系大致可按一下這些特點(diǎn)區分：

　　The four major cuisine traditions in China can be roughly distinguished by these generalities:

　　2．山東菜系通常較咸，汁色普遍較淺。

　　Shandong cuisine is generally salty, with the prevalence of light-colored sauces.

　　3．四川菜系口味重，以麻辣著(zhù)稱(chēng)。

　　With a rich variety of strong flavors, Sichuan cuisine is best known for being spicy-hot.wｗw.ExamＷ.CoM

　　4．最難歸類(lèi)的粵菜強調輕炒淺煮，選料似乎不受限制。

　　Canton cuisine, the hardest to categorize, emphasizes light cooking and seemingly limitless range of ingredients.

　　5．揚州菜系注重選料的原味，它實(shí)際上揉合了南北菜系之精華。

　　While emphasizing the original flavors of carefully selected ingredients, Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking.

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