中國(guó)歷來“民以食為天”，從古至今，“食”從來都被擺在重要的位置，四級(jí)翻譯也不例外，曾有一年，“火鍋”翻譯題難倒了一片人，因此，餐飲文化主題的四級(jí)翻譯題不可小覷。

1、八大菜系

原文：中國(guó)一個(gè)幅員遼闊、資源豐富、歷史悠久的多民族國(guó)家，每個(gè)民族都有其獨(dú)特的豐富菜肴。地域菜系在地理環(huán)境、氣候、文化傳統(tǒng)、民族風(fēng)俗和其他因素的影響下經(jīng)過悠久歷史的發(fā)展已經(jīng)成形。最有影響力、最具代表性的是魯、川、粵、閩、蘇、浙、湘、徽菜系，這八種被人們稱為“八大菜系”。中國(guó)的“八大菜系”是以多種多樣的烹飪方法區(qū)分的，各有其長(zhǎng)處。

參考譯文：Eight Major Cuisines

China is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape after long-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.

2、中國(guó)茶文化

原文：中國(guó)是一個(gè)文化歷史悠久的(time-honored)國(guó)度，也是一個(gè)禮儀(ceremony anddecorum)之邦。每當(dāng)客人來訪，都需要泡茶給客人喝。在給客人奉茶之前，你應(yīng)該問問他們都喜歡喝什么類型的茶，并采用最合適的茶具奉上。奉茶期間，主人需要仔細(xì)留意客人的茶杯里的茶量。通常，若是用茶杯泡的茶，在茶喝完一半之后就應(yīng)該加開水，這樣，茶杯就一直都是滿的，茶的芳香(bouquet)也得以保留。

參考譯文：Chinese Tea Culture

China is a country with a time-honored civilization and also a land of ceremony and decorum．Whenever guests visit, it is necessary to make and serve tea to them．Before serving tea, you may ask them for their preferences as to what kind of tea they fancy, and serve them the tea in the most appropriate teacups．In the course of serving tea, the host should take careful note of how much water remains in the guests’cups．Usually, if the tea is made in a teacup,boiling water should be added into the cup when half of the tea in it has been consumed; and thus the cup is kept filled and the tea retains the same bouquet．

3、功夫茶

原文：功夫茶(Gongfu tea)不是一種茶葉或茶的名字，而是一種沖泡的手藝。人們叫它功夫茶，足因?yàn)檫@種泡茶方式十分講究：它的操作過程需要一定的技術(shù)，以及泡茶和品茶的知識(shí)和技能。功夫茶起源于宋朝，在廣東的潮州府(今潮汕地區(qū))一帶最為盛行，后來在全國(guó)各地流行。功夫茶以濃度(concentration)高著稱。制作功夫茶主要使用的茶葉足烏龍茶(Oolongtea),因?yàn)樗軡M足功夫茶色、香、味的要求。

參考譯文：Gongfu tea

Gongfu tea is not one kind of tea or the name of tea,but a skill of making tea.People call it Gongfu tea for the reason of its exquisite process. The operational procedures require certain techniques, knowledge and skill of brewing and tasting tea. Gongfu tea originated in the Song Dynasty and prevailed mostly in Chaozhou Guangdong Province(Now: Chaoshan Area). It later became popular around the nation. Gongfu tea is famous for its high concentration. Oolong tea is mainly used in making the Gongfu tea because it can meet the requirements of color, flavor and taste of the Gongfu tea.

4、筷子

原文：筷子(chopsticks)是中國(guó)古人發(fā)明的一種具有鮮明民族特色的進(jìn)食工具(tableware)，是反映中國(guó)飲食文化特色的重要組成部分。中國(guó)人使用筷子的歷史可追溯到商代，距今已有三千多年。筷子可謂是中國(guó)國(guó)粹，既輕巧又靈活，在世界各國(guó)餐具中獨(dú)樹一幟，被西方人譽(yù)為“東方的文明”。凡是使用過筷子的人，不論中國(guó)人或是外國(guó)人，都因其使用方便、物美價(jià)廉而贊嘆不絕。

參考譯文：The Chopsticks

Chopsticks, invented by ancient Chinese people, are a kind of tableware with distinct national features, being an important component that reflects the characteristics of Chinese diet culture．The history of using chopsticks in China dates back to the Shang Dynasty, more than3,000 years ago．Chopsticks, the quintessence of Chinese culture, whose lightness and flexibility develop a school of its own among various tableware all over the world, are praised as "Eastern Civilization" by the westerners．All those people who have ever used chopsticks, no matter Chinese or foreigners, marvel at their convenience, excellent quality and reasonable price．