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  3. With a history of more than 400 years, Shanghai cuisine is the youngest among the major regional cuisine in China. It takes "col

With a history of more than 400 years, Shanghai cuisine is the youngest among the major regional cuisine in China. It takes "col

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问题     With a history of more than 400 years, Shanghai cuisine is the youngest among the major regional cuisine in China. It takes "color, aroma and taste" as its elements like all other Chinese regional cuisine. Shanghai cuisine emphasizes in particular the use of seasonings, the quality of raw materials, and original flavors. It is most 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 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.
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答案 上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜的特点是注重调料(seasoning)的使用、食材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”(Nanxiang Steamed Meat Dumplings)和特色菜“松鼠桂鱼”(Squirrel—Shaped MandarinFish)。“南翔小笼”是猪肉馅，皮薄个小、汁醇味美。“松鼠桂鱼”色泽黄亮，形如松鼠，外皮脆(crispy)而里肉嫩，汤汁酸甜适口。
解析 1．首句由两个短句构成，可以将其中一个短句作为句子的主体，另一个翻译成with引导的介词短语修饰主语，其中“多”可译为more than；“地方菜系”可译为regional cuisine。
2．第二句中，“同……一样”可译为like引导的介词短语作状语；“三大要素”中的“三大”与前面的“色、香、味”的意思重复，翻译时可以略译。
3．第三句中的宾语是由“调料的使用”“食材的质地”和“菜的原汁原味”这三个并列成分构成的，可以分别译为the useof seasonings，the quality of raw materials和original flavors。
4．第四句中，“最著名的有……”可以用It is most famous for…来表达。
5．第五句中，“南翔小笼”有三个并列的短语修饰，其中“猪肉馅”应译为ground pork；“皮薄”指的是点心的外皮薄，可以译为介词短语with thin wrappers。
6．第六句中，“松鼠桂鱼”有四个并列的短语修饰，其中“外皮脆而里肉嫩”可以译为介词短语with a crispy skin andtender meat。
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