近日，瑞士一条新规再次引发了人们对动物权益的关注：龙虾必须先击昏才能放到滚烫的开水里煮。理由是，龙虾有痛觉，昏厥的龙虾在滚水里不会感到那么疼。

The Swiss government has ordered an end to the common culinary practice of throwing lobsters into boiling water while they are still alive, ruling that they must be knocked out before they are killed.

瑞士政府日前明令终止将龙虾活活扔进滚烫的开水里煮的普遍烹饪方式，规定下锅之前必须先把龙虾打昏。

As part of a wider overhaul of Swiss animal protection laws, Bern said that as of March 1, “the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted”.

瑞士表示，从3月1日起，“不再允许餐馆中常见的将活龙虾扔进滚水里煮熟的做法”。瑞士动物保护法正进行全面修订，这是其中的一条。

Lobsters “will now have to be stunned before they are put to death,” the government order read.

政府命令说，龙虾“现在必须先被打昏才能被杀死。”

According to Swiss public broadcaster RTS, only electric shock or the “mechanical destruction” of the lobster’s brain will be accepted methods of stunning the animals once the new rule takes affect.

根据瑞士公共广播机构瑞士国家广播电台报道称，在新规定生效后，只能接受用电击或“用机械的方式破坏”龙虾大脑的方式来将龙虾打昏。

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