Question

英语高手帮忙翻译下，不要机器翻译的~~~~

西方人于饮食强调科学与营养，故烹调的全过程都严格按照科学规范行事，牛排的味道从纽约到旧金山毫无二致，牛排的配菜也只是番茄、土豆、生菜有限的几种。再者，规范化的烹调要求调料的添加量精确到克，烹调时间精确到秒。此外1995年第一期《海外文摘》刊载的《吃在荷兰》一文中还描述了“荷兰人家的厨房备有天平、液体量杯、定时器、刻度锅，调料架上排着整齐大小划一的几十种调味料瓶，就像个化学试验室。”

中国的烹调与之截然不同，不仅各大菜系都有自己的风味与特色，就是同一菜系的同一个菜，其所用的配菜与各种调料的匹配，也会依厨师的个人特点有所不同。就是同一厨师做同一个菜，虽有其一己之成法，但也会依不同季节、不同场合，用餐人的不同身份，加以调整（如冬季味浓郁，夏季味清淡，婚宴须色彩鲜艳，丧宴忌红色；穷汉杀馋应浓油厚汁，老饕会餐宜新鲜别致）。此外还会因厨师自己临场情绪的变化，做出某种即兴的发挥。因此，中国烹调不仅不讲求精确到秒与克的规范化，而且还特别强调随意性。

对食品加工的随意性，首先导致了中国菜谱篇幅的一再扩大：原料的多样，刀工的多样，调料的多样，烹调方法的多样，再加以交叉组合，一种原料便可做成数种以至十数种、数十种菜肴。譬如最常用的原料鸡，到了粤菜大厨师手中，做出数十道以至上百道菜式都不在话下。其他原料也是如此。因而在盛产某种原料的地方，常常能以这一种原料做出成桌的酒席，如北京的“全鸭席”，延边的“全狗席”，广东的“全鱼席”、“全蚝席”，长沙李和胜的“全牛席”，北京一些清真饭馆的“全羊席”以及北京砂锅居的“全猪席”，比比皆体现了中国烹调的随意性派生出琳琅满目的菜式。

Answer 1

Westerners in the diet emphasizes science and nutrition, so the whole process of cooking are to act strictly in accordance with scientific standards, the taste of steak from New York to San Francisco identical, steak side dishes are only tomatoes, potatoes, lettuce limited number. Moreover, the standardization of the amount of cooking required to add spices accurate to grams, cooking time, accurate to seconds. In addition, in 1995 the first "overseas Digest" published "to eat in the Netherlands," an article also describes the "Dutch people's kitchen equipped with scales, liquid measuring cup, timer, scale pan, seasoning with neat row of racks the size of a few uniform 10 kinds of seasoning bottles, like a chemical laboratory. "
Chinese cooking with different, not only the major cuisine has its own flavor and characteristics of the same cuisine that is the same dish, garnish it with a variety of spices used in the match, according to chef's personal characteristics will be different . Is the same chef doing the same dish, although of their own into law, but also according to different seasons and different occasions, eating people's different identities, to be adjusted (eg, full-bodied flavor in winter, summer, light taste, to be colorful wedding , funeral feast bogey red;穷汉kill the greedy oil should be concentrated thick juice, fresh and unique gourmet dinner should). There will also cook their own spot because of changes in mood to make some kind of improvised play. Therefore,
Chinese cooking not only emphasizes precise to the second and grams of standardization, but also with special emphasis on randomness.
Randomness of the food processing, first of all led to the expansion of China's repeated coverage recipes: the diversity of raw materials, a knife of the diverse variety of spices, cooking methods varied, coupled with cross-portfolio, a number of kinds of raw materials can be made as well as 10 number of species, dozens of dishes. For example, raw chicken most commonly used, to the hands of the Cantonese chefs make dozens or even hundreds of Tao Tao dishes are alone. The same is true of other raw materials. And therefore some kind of raw material-rich areas are often able to make this kind of raw material into a banquet table, such as Beijing's "all-duck chair", Yanbian's "all-dog chair", Guangdong's "all-fish chair", "full oyster chair ",
Changsha Lee and Sheng, "Full Bovine seats," a number of halal restaurants in Beijing, "all the sheep seats" as well as the home to Beijing casserole "All pigs seats," Bibi are cooking reflects China's dazzling array of dishes derived randomness.