瑞士禁止生煮龙虾，这规定有点一言难尽

The practice of boiling lobsters alive is common in seafood restaurants around the world, and stems from the belief that the crustaceans can't feel pain.
煮生龙虾的行为在全世界的海鲜餐厅很普遍，并且这是有传言称甲壳纲动物不会感觉到疼痛。

However, scientists are increasingly agreeing with animal rights advocates that crustaceans' nervous systems are sophisticated and complex enough for them to feel immense pain when boiled alive.
然而，随着科学家们越来越支持动物的权利，他们主张甲壳纲动物的神经系统是足够精密和复杂的。当龙虾在水中生煮时，它们是可以感觉到巨大疼痛的。

As part of a major overhaul of animal protection laws, Bern has now said that ‘the practice of plunging live lobsters into boiling water, which is common in restaurants, is no longer permitted'.
作为检查动物保护法的一员，Bern现在说，“曾经在餐厅很普遍的把龙虾放入开水中煮，这样的行为已经不再被允许了。”

From March 1 this year, the government order said, lobsters 'will now have to be stunned before they are put to death’.
从今年的3月1号，政府命令说，“把龙虾弄死之前，必须将它们麻醉处理。

According to Swiss public broadcaster RTS, the only acceptable methods of stunning the animals will be electric shock or the 'mechanical destruction' of teh lobster's brain.
据瑞士公众广播频道RTS报道，麻醉龙虾的唯一可接受的方法就是使用电击，或者用外力毁坏其脑部的方法。

The Swiss government also said that people will be forbidden from transporting live marine crustaceans, such as lobsters and crabs, on ice or in icy water. Instead, they should ‘always be held in their natural environment'.
瑞士政府还表示，禁止人们用冰或者冰水运输海生的甲壳类生物，比如大龙虾，螃蟹。相反，“它们应该一直生活自然环境中。”