英语翻译Foreigners are not expected to use chopsticks proficient

英语翻译
Foreigners are not expected to use chopsticks proficiently,but if they do,they will give a mighty impression.Therefore,before you go to China,go to a local Chinese restaurant,if not to find authentic Chinese food,at least you can practice using chopsticks.Its all right if,in your first meal in China,you can't use chopsticks.If you still can't handle the two sticks to pick up a big shrimp in your tenth meal,you show your incompetence in learning and the willingness to learn.
Cooking has occupied a lofty position in Chinese culture throughout history.The great Chinese philosopher Lao Zi once said of the art,"Governing a great nation is much like cooking a small fish.
In Chinese cooking,color,aroma and flavor share equal importance in the preparation of every dish.Normally,any one entree will combine three to five colors,selected from ingredients that are light green,dark green,red,yellow,white,black,or caramel colored.Usually,a meat and vegetable dish is prepared from one main ingredient and two to three secondary ingredients of contrasting colors.They are then cooked appropriately,incorporating the proper seasonings and sauce to create an aesthetically attractive dish.
A dish with a fragrant aroma will most certainly whet the appetite.Ingredients that contribute to a mouthwatering aroma are scallions,fresh ginger root,garlic,and chili peppers.Other include wine,star anise,stick cinnamon,pepper,sesame oil,and dried Chinese black mushrooms.Of utmost importance in cooking any dish is preserving the fresh,natural flavor of its ingredients,and removing any undesirable fishy or gamey odors.In Western cooking,lemon is often used to remove fishy flavors; in Chinese cooking,scallions and ginger serve a similar function.Soy sauce,sugar,vinegar,and other seasonings add richness to a dish without covering up the natural flavor of the ingredients.A well prepared Chinese dish should taste rich to those who like strong flavors,but not over spiced to those who seek a milder taste.It should seem sweet to anyone who has a sweet tooth,and hot to those who like a piquant flavor.A dish that is all of these things to all of these people is a truly successful dish.

人们不会指望外国人能够很熟练的用筷子,但是一旦他们做到了,就会给人留下很深刻的印象.因此,在去中国之前,你可以先去一下当地的中国餐馆,就算品尝不到正宗的中国食物,至少你可以试试用筷子.在中国第一次尝试中国食物,不会用筷子也没什么.但如果你在吃第十顿中餐的时候还是没法用那两根棒子夹起一块虾子的话,那就是你在这方面能力有限同时也说明了你愿意学习.
厨艺有史以来就在中国文化中占据了很高的地位.中国伟大的思想家老子曾经说过一句意味深长的话：“统治一个很大国家更像是煮一顿小餐.”
在中国的厨艺中,色香味在每道菜色的烹制过程中都是同等重要的.通常来说,任何一道主菜都会兼具3到5种颜色,从浅绿色,深绿色,红色,黄色,白色,黑色,或焦糖色的原料中进行选择.通常,肉类和蔬菜的烹制都来自一种主要原料,二至三种相对色次要的原料.然后再把它们适当进行烹调,加入适当的调味料,酱油,从而制造出一道美观诱人的菜色.
一道有着美妙香味的菜是当然是更能引起人的食欲.有助于带来香味的原料有大葱,生姜根,大蒜,辣椒.其他包括酒,八角,肉桂棒,胡椒,麻油,干中冬菇.烹饪任何菜肴,最重要的是保持新鲜,其原料的天然味道,并移除任何影响食欲的味道或刺鼻的腥味.在西式烹饪中,通常用柠檬来去除鱼的腥味,在中式烹饪中,大葱,生姜则起到类似的作用.酱油,糖,醋等调味品会在不掩盖的原料天然风味的条件下增加菜肴的美味度.一道地道的中国菜应该是在那些口味重的人尝起来觉得口味很丰富,但对那些喜欢温和味道的食客来说又味道又不会过于刺激.它对任何甜食主义者来说很有甜食气息,对于喜欢辛辣事物的人来说很够味.一道对所有人来说都具有这些性质的菜肴才是一道真正成功的菜色.