1．中国悠久的历史、广褒的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的独特艺术。
China’s long history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art.
2．无容置疑，中餐烹饪已经名列世界顶尖菜系之林。
Indisputably it is one of the world’s finest culinary traditions.
3．中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦层出不 穷，不可悉数。足以说明了中餐馆以及中餐烹调之所以名扬海外的缘由。
The nearly endless variety of natural ingredients and methods of preparation employed in Chinese cuisine stand out unequaled in the world, which may very well account for the universal popularity of Chinese restaurants and Chinese cooking oversea.
4．评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。
The three essential factors, or key elements, by which Chinese cooking is judged are known as “color, aroma and taste”.
5．“色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴 的装盘、摆放和图案上。最能显示色彩的是首先上桌的那道煞费苦心而精心 制作的冷盘。
The “color” of Chinese food, the first of these elements which is so evident in a Chinese banquet, includes the layout and design of dishes, best exemplified in particular by the large elaborately-prepared cold dish served at the beginning of the dinner.
6． “香”不仅是指鼻子对食物的直接感受，它还包括所选香料的新鲜程度 以及佐料的合理调配。
“Aroma”implies more than what one’s nose can detect directly; it also includes the freshness of the raw materials used and the blending of seasonings.
7．“味”则体现了恰到好处的调味艺术，当然它也包括实物的质地，以及 切菜的刀工。
“Taste”is the art of proper seasoning, though it also involves the texture of food and fine slicing techniques.
8．色、香、味这三要素的高品质，只有通过选料、调料、适时烹调、把握 火候、装盘上桌这些微妙步骤的细心协调，才能取得。
These three essential elements, “color”, “aroma”, “taste”, are achieved by the careful coordination of a series of delicate activities: selecting ingredients, mixing flavor, timing the cooking, controlling the heat and finally, laying out the food on the plate for the table.
