2016年6月四級(jí)翻譯練習(xí)及解析：

2016年6月四級(jí)翻譯練習(xí)及解析：中國

中國一個(gè)幅員遼闊、資源豐富、歷史悠久的多民族國家，每個(gè)民族都有其獨(dú)特的豐富菜肴。地域菜系在地理環(huán)境、氣候、文化傳 統(tǒng)、民族風(fēng)俗和其他因素的影響下經(jīng)過悠久歷史的發(fā)展已經(jīng)成形。 最有影響力、最具代表性的是魯、川、粵、閩、蘇、浙、湘、徽菜系， 這八種被人們稱為“八大菜系”。中國的“八大菜系”是以多種多樣的烹飪方法區(qū)分的，各有其長處。

China is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines” in China are characterized by diversified cooking skills, with each having its strong points.

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