2015年12月英语六级翻译考前素材：上海菜系
14、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。//
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.
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