Bella asked in 社會與文化語言 · 1 decade ago

因為禮拜一要speech~可以幫我翻一下這一段嗎?謝謝

鹹、香、肥一直是客家菜的特色,之所以有這些特色是因為環境造成的,早期客家人墾拓的地方多是貧脊荒涼的地區,為了生活,體力消耗較多,而且工作時流汗多,為補充鹽份,所以才有鹹、香、肥的特色。客家菜的特色反映客家人勤奮堅苦,刻苦耐勞的傳統精神。客家人生活素守儉約,對於飲食以經濟實惠為原則,但不失其口。

這是我上網找的資料~可是小妹英文不是很好~

這一段翻不出來~因為很急~所以想請教各位英文好的大師~

意思不一定要完全一樣,相近就可以了~~

還有請問各位大師~那如果要翻菜名,是唸中文嗎?還是有特別唸法?

例如萬巒豬腳??!!

先謝謝大家囉~~

1 Answer

Rating
  • 1 decade ago
    Favorite Answer

    It has the characteristic of the Hakkas food all the time to be salty, fragrant, fat, these characteristics are and has been caused by environment, it is mostly the area with bleak and desolate poor spine that the early guest family cultivate the place to open up, for life, the more in physical demands,and not when not working sweat more,supplemented by salt, so just there is a salty, fragrant, fertile characteristic. Family's diligent hard bitterness, the traditional spirit of bearing hardships and work hard that the characteristic of the Hakkas food reflects guests. The guest family usually keep and invite frugally in life, on the principle that economical and practical, but does not lose its mouth to the diet.  

    Source(s): gb8hm9.
    • Commenter avatarLogin to reply the answers
Still have questions? Get your answers by asking now.