英语翻译ClassicCantonesesaucesarelight,mellowandperhapsblandcomparedtothethicker,darker,andrichersaucesofptherChinesecuisines.Springonion,sugar,salt,soysauce,ricewine,cornstarch,vinegar,scallionoil,sesameoil,andotheroils

Question

英语翻译
Classic Cantonese sauces are light ,mellow and perhaps bland compared to the thicker,darker,and richer sauces of pther Chinese cuisines.Spring onion,sugar,salt,soy sauce,rice wine,cornstarch,vinegar,scallion oil,sesame oil,and other oils suffice to enhance flavor in most Cantonese cooking.Ginger,chili peppers,five-spice powder,powdered white pepper,star anise and a few other spices are used,but often sparingly.
The Cantonese cuisine pays much attention to clearness,freshness,refreshment,smoothness,tenderness,and crispness and particular to smell and presentation.The styles are numerous and complete in flavoring.A Cantonese meal can range from a quick snack from a food stall to an elaborate 12-course banquet,featuring delicacies such as shark fin soup,abalone,bird’s nest soup,roast sucking pig,and deep-fried prawn paupiette.

Answer 1

稍微看了一下,还有需要refine的
Classic Cantonese sauces are light ,mellow and perhaps bland compared to the thicker,darker, and richer sauces of other Chinese cuisines.
Spring onion, sugar,salt,soy sauce,rice wine,cornstarch,vinegar,scallion oil,sesame oil,and other oils suffice to enhance flavor in most Cantonese cooking.
Ginger,chili peppers,five-spice powder,powdered white pepper,star anise and a few other spices are used, but often sparingly.
The Cantonese cuisine pays much attention to clearness,freshness,refreshment,smoothness,tenderness,and crispness and particular to smell and presentation.
The styles are numerous and complete in flavoring. A Cantonese meal can range from a quick snack from a food stall to an elaborate 12-course banquet,featuring delicacies such as shark fin soup,abalone,birda€™s nest soup,roast sucking pig,and deep-fried prawn paupiette.
相对其他有着浓厚,色深,馥郁的酱汁的中国菜系,传统粤菜酱汁清淡,柔和,甚至有点平淡.
在大多数粤菜中足,大葱,糖,盐,酱油,米酒,太白粉,醋,葱,香油,酱油和其他烹饪油以用来调味.
粤菜中也会使用姜,辣椒,五香粉,白胡椒粉,八角和其他一些调味品,但是用得很少.
粤菜非常重视干净,新鲜,清爽,光滑,嫩度,脆度,特别是在气味和看相方面.
各种风味的粤菜菜式众多而完备.
一顿粤餐可以是小吃店卖的一道小吃快餐,也可以是一桌有着12道菜的精致宴席,
席中的特色美食常有鱼翅汤,鲍鱼,燕窝汤,烤乳猪,和炸大虾卷.