谁能帮我把这段寿司的资料翻译成英文

笨蛋~..去在线翻译呀..自己翻译.以后可以常用!
Japanese often say "there are places where there are fish sushi," sushi is my favorite food is food that is said to come from sub-tropical areas, where people found that if the cooked rice into a clean fish-bore, Tan buried in the plot in the ground, can be stored for a long time, but also because of food fermentation and produces a flavor of the Micro, which is the prototype of sushi.
Store sushi chefs dressed in white overalls, in accordance with the requirements of customers, will go into a fresh piece of paper and other materials well in the yard width of rice on the block, due to various types of raw fish and shrimps in different colors, is also a sushi Colorful, very good-looking.
Although Japanese food is sushi, but originally from China -. .
To eat sushi, is about the integrity of the food is a block to eat sushi, only in this way, rice and raw fish incense smell to be completely compatible, the tooth will be filled to the brim between the cheek and leave no trace of the gap, That no place to escape the taste of flavor in the mouth around for a long time, the twists and turns.
I introduce some delicious sushi:
Volume sushi (maki-zushi): In a small bamboo curtain above a shop Nori (laver), Zaipu a layer of rice, placed among the ingredients, rolled up into a scroll, and then cut short.
Volume too (futo-maki), is a long diameter of a sushi roll, usually several ingredients.
Small volumes (hoso-maki), as its name implies, is relatively fine, usually with a kind of ingredients.
Hand-rolled (te-maki), the sushi roll into a cone-shaped (like ice cream cones), the more difficult to use chopsticks, and are usually eaten by hand.
In volume (ura-maki), in turn, wrapped in seaweed with the Center for the ingredients and then wrapped rice. The outermost layer or a sprinkling of sesame, Yu Zi, seeds Crabs, and so on.
Volume warships (gunkan-maki), rice wrapped with seaweed oval into shape, put above ingredients.
Sushi charge (oshi-zushi), also known as do wooden sushi or sushi night, mainly popular in the Kansai, is a small-long wooden box (charge me) assisted the production of sushi. Producers of ingredients first shop in custody at the bottom of the box, add the rice, and then forced me to go on the lid pressure. The sushi will be made into a square and finally into a block.
Grip sushi (nigiri-zushi), (the rise of Japanese Edo period) producers of rice to shake his hand into a block, painted with a layer of Wasabi (Japanese mustard), covered the final ingredients. As the different types of ingredients, sometimes with a piece of seaweed tied the two together. In Japan, if not explicitly, then "sushi" refers to more than hold sushi.
Inari sushi (inari-zushi), with ingredients containing rice. Dou Fupi common ingredients are fried, boiled eggs, cabbage (broccoli).
San Sushi (chirashi-zushi) and described before the sushi is slightly different.
Former Edo scattered sushi (Edomae chirashi-zushi), commonly found in the Kanto region, holding onto ingredients in the bowl of rice.
Impression in the memories of good sushi experience, from the outside, the clean line nines Liang-liang, a little flicker of a cool and bright luster. After the entrance, with Fan Li and delicious in the mouth of the scattered slowly, as if Youdai vigorous vitality, and she's fresh fish, fresh Micro, Niede elastic structure of the right of the rice vinegar, as well as the finishing touch to a clever play to taste Fresh horseradish functions, such as at the end of Jiangcong seasonings gradually woven into a refreshing, delicious fat, Ruannen, Xianghua, Micro, sweet, Cool, spicy ... ... appears to be all kinds of opposition to the conflict, but in harmony with each other's sympathy Taste the taste, feel wonderful woodland ... ...

加分啊！不然对不起我！！
Japanese often say "there are places where there are fish sushi," sushi is my favorite food is food that is said to come from sub-tropical areas, where people found that if the cooked rice into a clean fish-bore, Tan buried in the plot in the ground, can be stored for a long time, but also because of food fermentation and produces a flavor of the Micro, which is the prototype of sushi.
Store sushi chefs dressed in white overalls, in accordance with the requirements of customers, will go into a fresh piece of paper and other materials well in the yard width of rice on the block, due to various types of raw fish and shrimps in different colors, is also a sushi Colorful, very good-looking.
Although Japanese food is sushi, but originally from China -. .
To eat sushi, is about the integrity of the food is a block to eat sushi, only in this way, rice and raw fish incense smell to be completely compatible, the tooth will be filled to the brim between the cheek and leave no trace of the gap, That no place to escape the taste of flavor in the mouth around for a long time, the twists and turns.
I introduce some delicious sushi:
Volume sushi (maki-zushi): In a small bamboo curtain above a shop Nori (laver), Zaipu a layer of rice, placed among the ingredients, rolled up into a scroll, and then cut short.
Volume too (futo-maki), is a long diameter of a sushi roll, usually several ingredients.
Small volumes (hoso-maki), as its name implies, is relatively fine, usually with a kind of ingredients.
Hand-rolled (te-maki), the sushi roll into a cone-shaped (like ice cream cones), the more difficult to use chopsticks, and are usually eaten by hand.
In volume (ura-maki), in turn, wrapped in seaweed with the Center for the ingredients and then wrapped rice. The outermost layer or a sprinkling of sesame, Yu Zi, seeds Crabs, and so on.
Volume warships (gunkan-maki), rice wrapped with seaweed oval into shape, put above ingredients.
Sushi charge (oshi-zushi), also known as do wooden sushi or sushi night, mainly popular in the Kansai, is a small-long wooden box (charge me) assisted the production of sushi. Producers of ingredients first shop in custody at the bottom of the box, add the rice, and then forced me to go on the lid pressure. The sushi will be made into a square and finally into a block.
Grip sushi (nigiri-zushi), (the rise of Japanese Edo period) producers of rice to shake his hand into a block, painted with a layer of Wasabi (Japanese mustard), covered the final ingredients. As the different types of ingredients, sometimes with a piece of seaweed tied the two together. In Japan, if not explicitly, then "sushi" refers to more than hold sushi.
Inari sushi (inari-zushi), with ingredients containing rice. Dou Fupi common ingredients are fried, boiled eggs, cabbage (broccoli).
San Sushi (chirashi-zushi) and described before the sushi is slightly different.
Former Edo scattered sushi (Edomae chirashi-zushi), commonly found in the Kanto region, holding onto ingredients in the bowl of rice.
Impression in the memories of good sushi experience, from the outside, the clean line nines Liang-liang, a little flicker of a cool and bright luster. After the entrance, with Fan Li and delicious in the mouth of the scattered slowly, as if Youdai vigorous vitality, and she's fresh fish, fresh Micro, Niede elastic structure of the right of the rice vinegar, as well as the finishing touch to a clever play to taste Fresh horseradish functions, such as at the end of Jiangcong seasonings gradually woven into a refreshing, delicious fat, Ruannen, Xianghua, Micro, sweet, Cool, spicy ... ... appears to be all kinds of opposition to the conflict, but in harmony with each other's sympathy Taste the taste, feel wonderful woodland ... ...

楼上的是不是贪心一点啦……

And Japanese often says "place having fish having the birthday department right away" , the birthday department is also that the food ~ that I am fond of very much it is said that this food originates from subtropics area , that time person finds that , the product is buried in the altar entering ground , preserve convenient but long-term if with the clean fish of Steamed Rice put into chamber inner cooking thoroughly,food will be since one kind of tiny sour delicate flavour fermenting but coming into being , this are just prototype of birthday department. The body is burning white work clothes cooks in birthday store of department, call for that can be based on a customer, good with having got rid of skin's fresh fish being sure to become movie and other material stacks on waiting for the broad Steamed Rice piece, colour diversity , the birthday department are also colourful , very good looking because of raw meat of fish and shrimp of all kinds. Although the birthday department being Japan food,copy of the first edition comes from China. . Having meal in the birthday department , careful study is used for food entirely , it is monoblock birthday department to need to as soon as battarism under, only the person so-called, meal is fragrant and the sashimi scent ability melts completely each other, the tooth cheek room is filled chockfully , do not keep a thread of gap, that dense fragrant flavour may escape nowhere , middle linger at for a long , long time , tortuous and undulatory. Come following to introduce several kinds delicious birthday departments me: Roll up the birthday department (maki-zushi): Higher authority lays (laver) a layer of sea sedge in small bamboo screen , a layer of Steamed Rice of shop , centre have readjusted oneself to a certain extent a burden again , rolls up becoming one long book , cuts be accomplished and then small Duan. Be comparatively long one kind of roll of birthdays of diameter department very much roll (futo-maki), have several kinds burdens generally. The thin book (hoso-maki), seeing the name of a thing one thinks of its function , is that the child is comparatively thin, generality contains one kind of burden only. The hand scroll (te-maki), rolls up (sweet similar ice cream tube) the birthday department becoming the conicalness shape , therefore using hand to eat generally comparatively difficult to use chopsticks to harbor. Use sea sedge to be wrapping li roll (ura-maki), conversely the centre burden, wraps Steamed Rice most again. Sprinkle a layer outside or have sesame seed , fish seed , crab seed etc. most. The warship book (gunkan-maki) , Steamed Rice use sea sedge to wrap the able ellipse shape , the burden readjusts oneself to a certain extent above. Taking the birthday department (oshi-zushi) into custody , saying acting as the accouplement birthday department or one night birthday department , being prevalent in Japan Kansai mainly, is that the small with long type wooden box (mortgage a box) assists the department who makes a birthday. And then the fabricator lays box in custody bottom , having readjusted oneself to a certain extent Steamed Rice again first with the burden, put forth self's strength to press the box cover down. Succeed in making up the birthday department may become four square , the at last cuts ready-made a mouthful of piece. Hold the fabricator of birthday department (nigiri-zushi), (the Japan Edo times is on the rise) using hand Steamed Rice to be held ready-made a mouthful of piece , cover with (Japan mustard) a layer of mountain herbaceous plant, the at last has laid a burden. Look at different of burden kind , be able to use a piece of sea sedge both to be bound sometimes together. In Japan, if "the birthday not explaining that attends to " one word most probably be that the finger holds the birthday department. The rice lotus birthday department (inari-zushi), uses burden to be installing Steamed Rice. Frequently see burden be to deep-fry skin of soya-bean milk , fried eggs , Korean dish (broccoli) etc.The scattered birthday department (chirashi-zushi) and the prior to what be described that birthday department have a little of diversity. Edo distributes the birthday department (Edomae chirashi-zushi) , common Yu Guan Dong area in the front , the burden spills Steamed Rice holding within the bowl. Recall that the what be experienced good birthday department, is judging from outward appearance , in accord neat and tidy in impression beautiful, evasive slight clear lustre. Entrance scatters in all directions slowly with rice and delicious food in li of mouth the day afer tomorrow, Buddha still takes Fang giving birth to the valiant vigour , luscious fresh raw fish, tiny fresh acid , the vinegar meal pinching such that structure degree of tightness is just perfect, as well as as adding the finishing touch ingenious be playing quelite such as mountain herbaceous plant , ginger onion powder rendering palatable carrying the fresh function, intertexture Cheng Qing is fresh gradually , the fertilizer is fat , soft delicate, slippery , tiny acid of incense, is luscious , ooze a cold , pungent, ... Try to grow the flavour mouth feeling being like opposite conflict, but each other harmonious resonance, the marvellous feel word difficult to informs, ...

好厉害