漫长的暑假虽然已经来临，但是等在我们眼前的还有12月份的四六级考试，考生要想为考试做好充分的准备，必须要有未雨绸缪的思想才行，更何况改革后的英语翻译，这就更需要考生提早做准备，下面是一些 四级翻译练习，大家可以复习一下哦。

　　中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个 民族都有其独特的丰富菜肴。地域菜系在地理环境、气候、文化传 统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。 最有影响力、代表性的是鲁、川、粵、闽、苏、浙、湘、徽菜系， 这八种被人们称为“八大菜系”。中国的“八大菜系”是以多种多样 的烹饪方法区分的，各有其长处。

　　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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