【翻译原文】
过年吃年糕(New Year cake)是中国人的风俗之一，年糕是过年必备的食品。年糕在我国已有2000多年的历史了，至今仍受人们的喜爱。它是用米粉(riceflour)蒸制而成的食品。年糕分南式、北式两种。南式以广东、苏州年糕为最好，其香味纯正，口感细腻，不软不硬。煮时不融，煎时不化。深受人们喜爱。炒年糕是年糕的特色吃法。它有很多种做法，不同的做法用到不同的原料，每一种都美味可口，营养丰富。
【参考译文】
It is one of Chinese customs to eat New Year cake during the Spring Festival.New Year cake is an essential food prepared for the Chinese New Year.It has a history of over 2,000 years in China and is still popular nowadays.It is steamed food made of rice flour.There are two kinds of New Year cake:the southern style and the northern style.Those made in Guangdong and Suzhou provinces are the best among southern style New Year cakes, because they are pure in fragrance, delicate in taste and neither hard nor soft.They do not melt when cooked and fried, so they are warmly welcomed by people.Fried New Year cake is an unique method of eating New Year cakes.It can be cooked in many ways，and different methods require different ingredients, each of which is delicious and nutritious.
1.仍受人们的喜爱：可译为be still popular.
2.必备食品：可译为essential food或indispensablefood.其中essential和indispensable皆意为“必不可少的”。
3.香味纯正，口感细腻，不软不硬：可译为pure infragrance, delicate in taste and neither hard norsoft.
4.煮时不融，煎时不化：“融”和“化”是一个概念，可用melt表示，故此处可译为It does not melt whencooked and fried.
