2015年6月大學(xué)英語六級(jí)考試已于6月13日下午進(jìn)行完畢，出國留學(xué)網(wǎng)四六級(jí)英語頻道為大家精心整理了2015年6月英語六級(jí)翻譯真題(三)：中國傳統(tǒng)待客之道，歡迎查看。
    點(diǎn)擊進(jìn)入：2015年6月英語六級(jí)考試真題及答案
    2015年6月英語六級(jí)翻譯題：中國傳統(tǒng)待客之道
    中國傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完。中國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)上過各式海鮮。如今，中國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。沙拉也已流行起來，盡管傳統(tǒng)上中國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，可以最先上或最后上桌。甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。
    解析：
    1.中國傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完。
    主干：待客之道要求豐富多樣。(The hospitality requires the diversity.)
    定語成分：中國傳統(tǒng)的(Chinese traditional)/飯菜(of food)
    狀語成分：讓客人吃不完= 讓客人在吃完所有飯菜之前就飽了。(to make guests full before eating up all the dishes)
    譯文：The Chinese traditional hospitality requires the diversity of food to make guests full before eating up all the dishes.
    2.中國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。
    主干：菜單包括涼菜和熱菜。(The menu includes cold dishes and hot dishes.)
    定語成分：中國宴席上的(at Chinese banquets)/典型的(typical)/開席的(served at the beginning)/一套(a set of)/其后的(the following)
    譯文：A typical menu in Chinese banquet includes cold dishes served at the beginning, and the following hot dishes, such as meat, poultry, vegetables, etc.
    3.大多數(shù)宴席上，全魚被認(rèn)為是不可少的，除非已經(jīng)上過各式海鮮。
    主干：全魚被認(rèn)為是不可少的/已經(jīng)上過海鮮。(the whole fish is considered essential/seafood has been served already.)
    定語成分：各式的(various kinds of)
    狀語成分：大多數(shù)宴席上(at most banquets)
    簡(jiǎn)單句復(fù)合：除非(unless)
    譯文：At most banquets, the whole fish is considered essential unless all kinds of seafood have been served already.
    4.如今，中國人喜歡把西方特色菜和傳統(tǒng)中式菜肴融為一席，因此牛排上桌也不少見。
    主干：中國人喜歡把西方特色菜和傳統(tǒng)中式菜肴融為一席/牛排上桌不少見。(Chinese people would like to combine western specialties with traditional Chinese dishes./it is not rare to see steak served as well.)
    狀語：如今(now)
    簡(jiǎn)單句復(fù)合：因此(therefore)
    譯文：Today, Chinese people would like to combine western specialties with traditional Chinese dishes. Therefore, it is not rare to see steak served as well.
    5.沙拉也已流行起來，盡管傳統(tǒng)上中國人一般不吃任何未經(jīng)烹飪的菜肴。
    主干：沙拉已流行起來，中國人不吃菜肴。(Salad is gaining popularity, the Chinese people don't eat food.)
    定語成分：任何/未經(jīng)烹飪的(any/without cooking)
    狀語成分：也(also)/傳統(tǒng)上(traditionally)/一般(generally)
    兩句話合并：盡管(although)
    譯文：Salad is gaining popularity, although traditionally the Chinese people generally don't eat any food without cooking.
    6.宴席通常至少有一道湯，可以最先或最后上桌。
    主干：宴席有一道湯(there be句型)。/(湯)可以上桌。(There is a bowl of soup. The bowl of soup is served at the beginning or in the end. )
    狀語成分：通常(usually)、至少(at least)、最先(at the beginning)、最后(in the end)
    簡(jiǎn)單句復(fù)合：相同成分可以改為定語從句或者非謂語。
    譯文：There is usually at least a bowl of soup, served at the beginning or in the end.
    7.甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。
    主干：甜點(diǎn)和水果標(biāo)志結(jié)束。(Desserts and fruit mark the end.)
    定語成分：宴席的(of the feast)
    狀語成分：通常(usually)
    譯文：Desserts and fruit usually mark the end of the feast.
    參考譯文一：
    The Chinese traditional hospitality requires the diversity of food to make guests full before eating up all the dishes. A typical menu in Chinese banquet includes cold dishes served at the beginning, and the following hot dishes, such as meat, poultry, vegetables etc. At most banquets, a whole fish is considered essential unless all kinds of seafood have been served already. Today, Chinese people would like to combine western specialties with traditional Chinese dishes. Therefore, it is not rare to see steak served as well. Salad is gaining popularity, although traditionally Chinese people generally don't eat any food without cooking. There is usually at least a bowl of soup, served at the beginning or in the end. Desserts and fruit usually mark the end of the feast.
    參考譯文二：
    The Chinese traditional ways of entertaining guests require the amount and diversity of foods, which is supposed to be more than enough for guests’ needs. Typically, the menu of Chinese feasts includes a set of cold dishes in the beginning with hot dishes following such as pork, chicken, duck, vegetables and so on. In most of feasts, a whole fish is often regarded as an indispensable part, except different kinds of seafood have been served. Contemporarily, Chinese are more likely to combine foods peculiar to the western with traditional Chinese dishes, and therefore, steaks can often be spotted in the Chinese feasts and salads are becoming popular even though traditional Chinese tend to refuse to enjoy any dishes, which are not cooked. In the feasts, a dish of soup is usually served as the first or the last dish of the feast. The feasts often end up with desserts and fruits。
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