求英语大神帮我翻译一下
上海本地菜（包括苏锡菜）与外地菜长期共存，相互影响，便在原本地菜的基础上逐渐发展成以上海和苏锡风味为主体并兼有各地风味的上海风味菜体系。上海菜具有许多与众不同的特点：首先...
上海本地菜（包括苏锡菜）与外地菜长期共存，相互影响，便在原本地菜的基础上逐渐发展成以上海和苏锡风味为主体并兼有各地风味的上海风味菜体系。上海菜具有许多与众不同的特点： 首先讲究选料新鲜。它选用四季时令蔬菜，鱼是以江浙两省产品为主，取活为上，一年四季都有活鱼供客选择，当场活杀烹制。第二菜肴品种多，四季有别。第三讲究烹调方法并不断加以改进。上海菜原来以烧、蒸、煨、窝、炒并重，逐渐转为以烧、生煸、滑炒、蒸为主，其中以生煸、滑炒为最多特别善烹四季河鲜。第四口味也有了很大变化。原来上海菜以浓汤、浓汗厚味为主，后来逐步变为卤汁适中，有清淡素雅，也有浓油赤酱，讲究鲜嫩、色调，鲜咸适口。特别是夏秋季节的糟味菜肴，香味浓郁，颇有特色。 如今，上海菜进一步具有选料新鲜、品质优良、刀工精细、制作考究、火候恰当、清淡素雅、咸鲜适中、口味多样、适应面广、风味独特等优点。其主要名菜有“青鱼下巴甩水”、“青鱼秃肺”、“腌川红烧圈子”、“生煸草头”、“白斩鸡”、“鸡骨酱”、“糟钵头”、“虾子大乌参”、“松江鲈鱼”、“枫泾丁蹄”等一二百种菜肴。 上海除了浓油酱赤的本帮餐饮，其实最令阿拉上海人引以为豪的因该是上海的各色点心。无论是市井的四大金刚，咸菜泡饭，还是绿波廊里接待西哈努克的鸽蛋圆子、眉毛酥，均是上乘之美味。搜罗起角角落落的小点心，慢慢品尝，美味就从小处开始了……
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Shanghai local the dish (including SuSih dishes) and imported vegetables long-term coexistence, mutual influence, as the main body and both around the flavor to the Shanghai and SuSih flavor dishes system will be gradually developed into the original foundation of the dish. Shanghai cuisine has many distinctive features: First, pay attention to the choice of materials fresh. Selection of the four seasons, seasonal vegetables, fish in Jiangsu and Zhejiang provinces mainly take live as live fish for the customer to choose all year round, killed on the spot cooking. The second and more varieties of dishes, the four seasons are different. The third pay attention to cooking methods and continue to improve. The original Shanghai dishes roasting, steaming, simmering, nest, fried both gradually converted to burn raw stir-slip fry, steam main, which students stir slip fry cooked up especially good seasons freshwater fishes. Fourth taste has changed a lot. Original Shanghai dishes mainly to the bisque, concentrated Khan Atsumi, then gradually becomes marinade moderate, light elegance, thick red oil sauce, pay attention to the fresh, hue, to Xian Xian palatability. Especially in the summer and autumn of bad taste dishes, rich flavor, rather special. Today, Shanghai cuisine further fresh choice of materials, high quality, fine knife, making elegant appropriate level of attainment, light elegance, salty moderate, diverse tastes, wide adaptation, unique flavor. Its main dishes herring chin thrown water herring bald lung "," pickled Sichuan braised circle "," Health stir grass, "boiled chicken", "chicken bone sauce", "bad bowl head", "shrimp big Bird parameters, Songjiang perch, Feng Jing Ding hoof "two hundred kinds of dishes. Shanghai in addition to the the concentrated oil sauce deficit this help food and beverage, in fact Allah Shanghai people are most proud of the result of the Shanghai's colorful snack. Marketplace Four Diamond, pickles, rice with soup, or Lvbo Lang Front Sihanouk Gedan Mariko eyebrows crisp, are superior to the delicious. Collecting from the the snack every corner, slowly tasting, delicious start small ...
嗯嗯。
Shanghai local the dish (including SuSih dishes) and imported vegetables long-term coexistence, mutual influence, as the main body and both around the flavor to the Shanghai and SuSih flavor dishes system will be gradually developed into the original foundation of the dish. Shanghai cuisine has many distinctive features: First, pay attention to the choice of materials fresh. Selection of the four seasons, seasonal vegetables, fish in Jiangsu and Zhejiang provinces mainly take live as live fish for the customer to choose all year round, killed on the spot cooking. The second and more varieties of dishes, the four seasons are different. The third pay attention to cooking methods and continue to improve. The original Shanghai dishes roasting, steaming, simmering, nest, fried both gradually converted to burn raw stir-slip fry, steam main, which students stir slip fry cooked up especially good seasons freshwater fishes. Fourth taste has changed a lot. Original Shanghai dishes mainly to the bisque, concentrated Khan Atsumi, then gradually becomes marinade moderate, light elegance, thick red oil sauce, pay attention to the fresh, hue, to Xian Xian palatability. Especially in the summer and autumn of bad taste dishes, rich flavor, rather special. Today, Shanghai cuisine further fresh choice of materials, high quality, fine knife, making elegant appropriate level of attainment, light elegance, salty moderate, diverse tastes, wide adaptation, unique flavor. Its main dishes herring chin thrown water herring bald lung "," pickled Sichuan braised circle "," Health stir grass, "boiled chicken", "chicken bone sauce", "bad bowl head", "shrimp big Bird parameters, Songjiang perch, Feng Jing Ding hoof "two hundred kinds of dishes. Shanghai in addition to the the concentrated oil sauce deficit this help food and beverage, in fact Allah Shanghai people are most proud of the result of the Shanghai's colorful snack. Marketplace Four Diamond, pickles, rice with soup, or Lvbo Lang Front Sihanouk Gedan Mariko eyebrows crisp, are superior to the delicious. Collecting from the the snack every corner, slowly tasting, delicious start small ...
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大神。你这是google翻译的么....
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嗯嗯，你想要什么翻译的！！
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