汉译英句子

　　1.中国四大菜系大致可按一下这些特点区分：

　　The four major cuisine traditions in China can be roughly distinguished by these generalities:

　　2．山东菜系通常较咸，汁色普遍较浅。

　　Shandong cuisine is generally salty, with the prevalence of light-colored sauces.

　　3．四川菜系口味重，以麻辣著称。

　　With a rich variety of strong flavors, Sichuan cuisine is best known for being spicy-hot.wｗw.ExamＷ.CoM

　　4．最难归类的`粤菜强调轻炒浅煮，选料似乎不受限制。

　　Canton cuisine, the hardest to categorize, emphasizes light cooking and seemingly limitless range of ingredients.

　　5．扬州菜系注重选料的原味，它实际上揉合了南北菜系之精华。

　　While emphasizing the original flavors of carefully selected ingredients, Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking.

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