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1、PASSAGEONE汉译英：1．中国悠久的历史、广褒的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的独特艺术。China’slonghistory,vastterritoryandextensivecontactwithothernationsandcultureshavegivenbirthtothedistinctiveChineseculinaryart.2．无容置疑，中餐烹饪已经名列世界顶尖菜系之林。Indisputablyitisoneoftheworld’sfinestculinarytraditions.3．中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦
2、层出不穷，不可悉数。足以说明了中餐馆以及中餐烹调之所以名扬海外的缘由。ThenearlyendlessvarietyofnaturalingredientsandmethodsofpreparationemployedinChinesecuisinestandoutunequaledintheworld,whichmayverywellaccountfortheuniversalpopularityofChineserestaurantsandChinesecookingoversea.4．评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。Thethreeessentialfa
3、ctors,orkeyelements,bywhichChinesecookingisjudgedareknownas“color,aromaandtaste”.5．“色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴的装盘、摆放和图案上。最能显示色彩的是首先上桌的那道煞费苦心而精心制作的冷盘。The“color”ofChinesefood,thefirstoftheseelementswhichissoevidentinaChinesebanquet,includesthelayoutanddesignofdishes,bestexemplifiedinparticular
4、bythelargeelaborately-preparedcolddishservedatthebeginningofthedinner.6．“香”不仅是指鼻子对食物的直接感受，它还包括所选香料的新鲜程度以及佐料的合理调配。“Aroma”impliesmorethanwhatone’snosecandetectdirectly;italsoincludesthefreshnessoftherawmaterialsusedandtheblendingofseasonings.7．“味”则体现了恰到好处的调味艺术，当然它也包括实物的质地，以及切菜的刀工。“Taste”istheartof
5、properseasoning,thoughitalsoinvolvesthetextureoffoodandfineslicingtechniques.8．色、香、味这三要素的高品质，只有通过选料、调料、适时烹调、把握火候、装盘上桌这些微妙步骤的细心协调，才能取得。Thesethreeessentialelements,“color”,“aroma”,“taste”,areachievedbythecarefulcoordinationofaseriesofdelicateactivities:selectingingredients,mixingflavor,timingtheco
6、oking,controllingtheheatandfinally,layingoutthefoodontheplateforthetable.9．10人一桌的标准晚餐含四道冷盘、四道热炒，外加汤和米饭。外国宾客见之，常常惊叹不已，将其视为一次丰盛的晚宴。VisitorstoChinaareoftensurprisedwhenatypicaldinnerforatableoftenpeopleconsistsoffourcoursesofcolddishes,fourcoursesofhotdishes,coupledwithsoupandsteamedrice;theyconsid
7、erthisalavishspread.10．但在中国人眼里，以这种规格的晚餐招待宾客，只是一种起码的标准。ButinChinesemind,adinnerpreparedasaboveforguestsistheminimumrequirement.12．准备10道份量适中的菜肴并不为过，即使献上16道菜，亦不足为奇。Tencoursesofdishes,notnecessarilypreparedinhugequantities,would
