大學(xué)四級英語翻譯專項練習(xí)：上海菜

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　　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.