翻译练习参考译文Day 8.docx

@翻了个译，MTI专业辅导 英译汉 After the immigration reforms of 1965 removed ethnic quotas that limited non-European inflows, Chinese migrants from other regions started to arrive. Restaurants began calling their food "Hunan" and "Sichuan", and though it rarely bore much resemblance to what was actually eaten in those regions, it was more diverse and boldly spiced than the sweet, fried stuff that defined the earliest Chinese menus. By the 1990s adventurous diners in cities with sizeable Chinese populations could choose from an array of regional cuisines. A particular favourite was Sichuan food, with its addictively numbing fire. 1965年，美国改革了移民政策，取消了限制非欧洲人迁入的种族配额，来自中国其他地区的移民开始涌入美国。许多餐馆开始管自家菜品叫“湘菜”、“川菜”，尽管这些菜品往往与中国那些地区的实际菜式大相径庭；但是，相比最早期中餐菜单上那些偏甜的和油炸的食物，这些新式中餐更多元，也更敢用辣。到了90年代，在华裔较多的美国城市，勇于尝新的食客已经可以选择各大菜系的中餐。带有令人上瘾的麻辣味的川菜尤其受欢迎。 汉译英 长期以来美国人都觉得中餐应该既便宜又管饱。比起城中那些亮着惨白日光灯、柜台塑料贴面破破烂烂的中餐外卖店，郊区公路边商业区里装着堂皇的红漆大门、立着假狮子的中餐馆要高级一些。它们带有足够别致的中国风，但一家人在不想做饭时每周光顾一次也负担得起。 Americans have long expected Chinese food to be cheap and filling. One step up from the urban takeaway, with its fluorescent lighting and chipped formica counter, is the strip-mall bistro with its imposing red doors and fake lions standing guard—sufficiently exotic to be special, but still affordable enough for a family to visit once a week when nobody feels like cooking. @翻了个译，MTI专业辅导