英语翻译【续】（茶叶饮食的变迁） （我国茶叶的品饮和食用大体经历了五次变迁：） 【从以下内容开始翻译】：四是"泡" 据沈德符的《万历野获编》记载："至洪武二十四年（1319年）九月

英语翻译【续】（茶叶饮食的变迁） （我国茶叶的品饮和食用大体经历了五次变迁：） 【从以下内容开始翻译】：四是"泡" 据沈德符的《万历野获编》记载："至洪武二十四年（1319年）九月
英语翻译
【续】（茶叶饮食的变迁） （我国茶叶的品饮和食用大体经历了五次变迁：） 【从以下内容开始翻译】：四是"泡" 据沈德符的《万历野获编》记载："至洪武二十四年（1319年）九月,上以重劳民力,摆造龙团,惟采茶芽以进.……按茶加香物,捣为细饼,已失真味.……今人唯取初荫之精者,汲泉置鼐 ,一泡便啜,遂开千古敬饮之宗." 五是"烹" 进入90年代以来,台湾省茶叶改良场的食品科技工作者,根据科学分析和鉴定,创造了"茶叶宴"这种美食新品种,既丰富了茶叶文化,也是茶叶饮用史上的变革.这种"茶叶宴"共有11道菜,均用国内著名的茶叶参制而成.它们是绿茶沙拉、冻茶酿豆腐、红茶虾仁、祁门红茶鸡丁、香片蒸鳕鱼、铁观音炖鸡、茶叶小笼包、白毫乌龙茶炖牛肉、红茶熏鸡、茶香排骨、竹筒肉丸.使中国菜与"茶道"完美地融为一体,真可谓相得益彰.

英语翻译【续】（茶叶饮食的变迁） （我国茶叶的品饮和食用大体经历了五次变迁：） 【从以下内容开始翻译】：四是"泡" 据沈德符的《万历野获编》记载："至洪武二十四年（1319年）九月
The fourth is steeping.According to what has been written by Shen De Fu in ,“In September Hongwu 24th (A.D.1319) ,the Government forced thousands of people to make ball tea ,which is extraordinary made from the buds…if the tea mixed with spices and crumbled,the original favor will be vanished… now we only select the best buds,and put into tripod with heated spring water,the tea can be drunk once steeped.This is the opening of drink tea elegantly.” The fifth is cooking.After entering the 1990s,the sic-tech workers of Taiwan Tea Improving Farm,created a new method of eating tea by scientific analyst and assertion,named “tea banquet”,which enrichs the tea culture,as well as innovates the history of tea eating and drinking.It is recorded that there is total 11 dishes,which are all made by mixing with tea.The dishes are Green Tea Salad,Frozen Bean Curd with Tea Favor,Red Tea Shrimp,Diced Chicken with Qimen Red Tea,Steamed Cods with Spicy,Extra-Strong Tea Stew Chicken,Mini Stuffed Buns with Tea Favor,Beef Stew with White Bud Oolong Tea,Smoked Chicken with Red Tea,Chops with Tea Favor,Meat Ball in Section Bamboo.The banquet is the combination of Chinese Food and Tea Culture and a complement of them.实在不怕献丑了,