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　　【原文】

　　川菜是中国八大菜系之一、中华料理集大成者。川菜取材广泛，调味多变，菜式多样，取材多为日常百味，也不乏山珍海鲜，口味清鲜醇浓并重，以善用麻辣调味著称，并以其别具一格的烹调方法和浓郁的地方风味，融会了东南西北各方的特点，博采众家之长，善于吸收，善于创新，享誉中外。四川省会成都市被联合国教科文组织授予“世界美食之都”的荣誉称号。

　　【译文】

　　Sichuan Cuisine is one of the Chinese Eight Cuisines and the agglomeration of Chinese foods. With various ingredients, condiments, and styles of dishes, Sichuan Cuisine draws ingredients mostly from common foods, but the costly foods are also used. It pays equal stress on fresh and thick flavors and is famous for the use of pungent and spicy taste. Besides, with special cooking methods and strong local flavor, Sichuan Cuisine combines the characteristics of all the cuisines in China, learns from their advantages, brings forth new ideas, and finally enjoys enormous popularity throughout the world. Chengdu, the capital of Sichuan Province is granted the tittle “City of Gastronomy” by United Nations Educational, Scientific, and Cultural Organization.

　　【精析】

　　(1)“川菜”翻译成“Sichuan Cuisine”。

　　(2) “享誉中外”翻译成“enjoys enormous popularity throughout the world”。

　　(3) “世界美食之都”翻译成“City of Gastronomy”。

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