2016年英語(yǔ)六級(jí)翻譯沖刺預(yù)測(cè)試題四

　　宴席【翻譯原文】中國(guó)傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完，中國(guó)宴席上典型的菜單包括開席的一套涼菜及其后的熱菜，例如肉類、雞鴨、蔬菜等。大多數(shù)宴席上，全魚被認(rèn)為是必不可少的，除非已經(jīng)上過(guò)各式海鮮。如今，中國(guó)人喜歡把西方特色菜與傳統(tǒng)中式菜肴融于一席，因此，牛排上桌也不少見(jiàn)。沙拉也已流行起來(lái)，盡管傳統(tǒng)上中國(guó)人一般不吃任何未經(jīng)烹飪的菜肴。宴席通常至少有一道湯，可以最先或最后上桌。甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。

　　【參考譯文】The traditional hospitality of China demands the various of food which guests couldn’t finish. The typical menu in the Chinese banquet includes a set of cold dishes and the hot dishes after beginning to eat, such as meat, chicken, duck, vegetables and so on. For the most of the banquets, it is thought that whole fish should be necessary unless all kinds of seafood has been served. Nowadays, Chinese people prefer to combine the western specialties with traditional Chinese dishes. Thus, it is not uncommon to put the steak on the banquet. Although the Chinese traditionally don’t eat any dishes without cooking, Salad is also becoming popular. There is at least a soup course at the dinner, which can be either the first or the last one. Dessert and fruit usually mark the end of the banquet.