英语四六级考试翻译模拟题-八大菜系 筷子(含参考答案)

筷子（chopsticks）是一种中国传统餐具（eating utensil），由两根同等长度的小细棒组成，用于夹起食物。

筷子一般由竹、木、金属或塑料制成。

它轻巧灵活，使用方便。

早在三千多年前的商代（the Shang Dynasty），中国人就开始使用筷子了。

筷子是反映中国饮食文化的重要组成部分，可谓是中国文化的代表。

作为一种独特的餐具，筷子被西方人誉为“东方的文明”。

Composed of a pair of sticks with equal length, chopsticks are traditional Chinese eating utensils used to pick up food. They are commonly made of bamboo, wood, metal or plastic. It is convenient to use chopsticks because they are light and flexible. Since as early as the Shang Dynasty over 3000 years, Chinese has been using chopsticks. Being an important reflection of Chinese food culture, they are regarded as a representative of Chinese culture. As a unique eating utensil, chopsticks are hailed as “eastern civilization” by westerners.中国人的境外奢侈品消费（overseas luxury consumption of Chinese）指的是越来越多富裕的中国人到境外购买奢侈品的现象。

随着财富的增加，中国消费者会追求更多的高端（high-end）商品。

英语四六级翻译题型大集合-含三中全会筷子、秧歌等21种传统习俗题目（含参考答案）一、三中全会The Third Plenary Session of the CPC 11th Central Committee held at the end of 1978 represented a profound turning point in the history of new China. Since the launch of the Reform and Opening-up Policy, initiated by Deng Xiaoping, in 1979, major efforts have been made to readjust the economic structure, and reform the economic and political systems. China is, step by step, establishing a road with Chinese characteristics, a road that will lead to socialist modernization. Great changes have come about in China since 1979. The situation in the country is the best ever, and the people are enjoying more material benefits than ever before.二、秧歌舞秧歌舞是中国汉族的一种传统民间舞蹈，通常在北方省份表演。

秧歌舞通常穿上明亮多彩的表演服装，他们的表演动作有力而迅速。

在农历春节，元宵节等节日期间，人们一旦听到锣鼓声，不管天气有多冷，他们都会蜂拥到街上观看秧歌舞表演。

近年来，中国东北某些城市的老人自发组织了秧歌队，队员常年通过跳秧歌舞来保持健康，同时他们也乐在其中。

一、中国龙对龙图腾他的崇拜在中国大约已绵延了八千多年。

中国龙是古人将鱼、蛇、马、牛等动物与云雾、雷电等自然天象集合而成的一种神物。

中国龙的形成与中华民族的多元融合过程同步。

在中国人的心目中，龙具有振奋腾飞、开拓变化的寓意和团结凝聚的精神。

译文Chinese Dragon Dragon totem worship in China has been around for the last 8,000 years. The ancients in China considered the dragon (or loong) a fetish that combines animals including the fish, snake, horse and ox with cloud, thunder, lightning and other natural celestial phenomena. The Chinese dragon was formed in accordance with the multicultural fusion process of the Chinese nation. To the Chinese, the dragon signifies innovation and cohesion.二、秧歌多彩的表演服装，他们的表演动作有力迅速。

在农历春节、元宵节等节日期间，人们一旦听到锣鼓声，不管外面天气有多冷，他们都会蜂拥到街上看秧歌舞表演。

近年来，中国东北某些城市的老年人自发组织了了秧歌队，队员常年通过跳秧歌舞来保持健康，同事他们也乐在其中。

Yangko is one of tradition folk dance of Han in China.It is usually performed in northern provinces. The dancers usually wear colorful and light costumes, and theperformance is powerful and rapid. During some festivals such as Spring Festival, Lantein Festival, if people hear the sound of drum and gong, no matter how cold the weather is , they will come to street and appreciate the Yangko. Recent years, the old people in city of east-northern of China organized the team of Yangko by themselves, the teamers keep their health by dancing Yangko the whole year. 三、长城长城是人类创造的世界奇迹之一。

大学英语六级改革适用（段落翻译）模拟试卷147(题后含答案及解析)题型有： 5. TranslationPart ⅣTranslation1．筷子(chopsticks)是中国传统的独具特色的进食工具(dining utensils)，至今已有数千年的历史。

筷子在古代被称为“箸”，大约从明朝开始才有了“筷子”的称呼。

筷子多为竹子制成，也有用木头、象牙(ivory)、金属或其他材料制作而成。

它要么上方下圆，要么上下全圆而上粗下细。

不管其形状如何，筷子必须是成对使用的，并且两只筷子的大小长短要相同。

筷子是中国人日常生活的必备工具，它的发明充分反映了中国人民的智慧。

正确答案：Chopsticks, with a history of thousands of years, are unique traditional Chinese dining utensils. They were called “zhu” in ancient China and the name of “Kuai Zi” began to be used in Ming Dynasty. Chopsticks are usually made of bamboo. Some are made of wood, ivory, metals or other materials. Their upper parts are square and lower parts round, or they are all round with thicker upper parts and thinner lower parts. Whatever their shapes are, they are used in pairs and the pair must be identical to each other. Chopsticks are the necessary dining utensils in Chinese people’s daily life, the invention of which fully displays the intelligence of Chinese people.解析：1．第一句的主干结构为“筷子是进食工具”；“至今已有数千年的历史”可使用插入语的形式，进行补充说明，使用with a history of．．．进行翻译。

三、传统事物筷子：中国人使用筷子已经有3 000多年的历史了。

中国的筷子夹菜的一端是圆的，象征着天；另一端是方的，象征着地。

这是因为，维持充足的食物供应是天地之间最重要的事情。

中国有个古老的风俗，女子出嫁时要用筷子当嫁妆，因为“筷子”与“快子”谐音。

根据中国的餐桌礼仪，吃饭时一直握着筷子是不礼貌的。

将菜送入口中后，应立刻把筷子放下。

吃饭时，用筷子指着别人会对其造成冒犯。

There has been a history of more than 3 000 years for the Chinese to have meals with chopsticks. Chinese chopsticks are round on the eating end which symbolizes the heaven, and the other end is square which symbolizes the earth. It is because maintaining an adequate food supply is the greatest concern between the heaven and the earth. There is an old custom in the past in China, that chopsticks should be a part of a girl’s dowry. Kuaizi (chopsticks) is pronounced the same as “kuai zi”.The latter symbolized “quick”and “son”. According to the Chinese traditional table manners, it is impolite to hold the chopsticks all the time over the meal. As soon as one person sends a bite into his mouth, he should put down the chopsticks. It would offend others to point at them with chopsticks over the meal.文房四宝：在中国，笔、墨、纸、砚（ink slab），就是人们所说的“文房四宝”，在中华文明的传承中起了重要作用。

英语四级传统文化翻译模拟题英语四级考试难度有多大?正在备考的朋友，以下为您带来英语四级传统文化翻译模拟题，欢迎浏览！筷子原文：筷子(chopsticks)是中国古人发明的一种具有鲜明民族特色的进食工具(tableware)，是反映中国饮食文化特色的重要组成部分。

中国人使用筷子的历史可追溯到商代，距今已有三千多年。

筷子可谓是中国国粹，既轻巧又灵活，在世界各国餐具中独树一帜，被西方人誉为“东方的文明”。

凡是使用过筷子的人，不论中国人或是外国人，都因其使用方便、物美价廉而赞叹不绝。

参考译文：The ChopsticksChopsticks, invented by ancient Chinese people, are a kind of tableware with distinct national features, being an important component that reflects the characteristics of Chinese diet culture.The history of using chopsticks in China dates back to the Shang Dynasty, more than3,000 years ago.Chopsticks, the quintessence of Chinese culture, whose lightness and flexibility develop a school of its own among various tableware all over the world, are praised as "Eastern Civilization" by the westerners.All those people who have ever used chopsticks, no matter Chinese or foreigners, marvel at their convenience, excellent quality and reasonable price.功夫茶原文：功夫茶(Gongfu tea)不是一种茶叶或茶的名字，而是一种冲泡的手艺。

Eight Cuisines [kwɪˈzin] (八大菜系）China covers a large territory领土and has many nationalities, hence a variety of Chinese food with different but fantastic奇妙and mouthwatering令人垂涎的flavor味道. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines美食, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.Consisting ofclear, pure单纯的and not greasy[ˈɡrisi, -zi]油腻, is characterized by itsemphasis on aroma[əˈromə] 香味, freshness, crispness and tenderness.Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.Shandong is a large peninsula（半岛）surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分）of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的）Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer2. Sichuan CuisineSichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多产的）of tastes, emphasizes on theuse of chili. Pepper and prickly ash（花椒）also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.If you eat Sichuan cuisine and find it too bland（淡而无味的）, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的）spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的）sensation（感觉）in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.3. Guangdong CuisineCantonese food originates（起源于）from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.4. Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic tasteof sweet, sour, salty and savory（风味极佳的）. The most distinct features are their "pickled taste".5. Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(水生动物）are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering（炖）, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous（一丝不苟的）preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.6. Zhejiang CuisineComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.7. Hunan cuisineHunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.8. Anhui CuisineAnhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .。

大学英语六级汉译英-12(总分100,考试时间90分钟)Part Ⅰ TranslationDirections: For this part, you are allowed 30 minutes to translate a passage from Chinese into English. You should write your answer on Answer Sheet 2.1. 筷子是东亚人最主要的餐具。

早在公元前11世纪我国已出现象牙精工制造的筷子。

筷子最初主要以木竹为材质。

在远古时代，先民们已懂得用树枝和竹枝夹取食物。

在中国传统文化里，筷子一直寓意吉祥(auspicious symbol)。

有很多筷子工艺品，在设计方面融入了更多的传统工艺，从而也成为人们收藏的选择，并且也很受外籍人士的喜爱。

筷子是中国民族饮食文化不可分割的一部分。

世界上最长的筷子是以百年以上的老红松木为原料，历时一年制作完成，现保存在沈阳的中华饮食文化博物馆。

2. 中国建筑具有悠久的历史传统和光辉的成就。

从陕西半坡遗址(Shaanxi Banpo Village Remains)发掘的方形或圆形浅穴式房屋发展到现在，已有六、七千年的历史。

修建在崇山峻岭之上的万里长城，是人类建筑史上的奇迹；建于隋代的河北赵县的安济桥，在科学技术同艺术的完美结合上，早已走在世界桥梁科学的前列；我国的古典园林，它独特的艺术风格，使它成为中国文化遗产中的一颗明珠。

这些技术高超、艺术精湛的建筑，是我国古代灿烂文化的重要组成部分。

3. 西藏自治区(Tibet Autonomous Region)平均海拔4000米以上，是青藏高原的主体部分，有着“世界屋脊”(the r oof of the world)之称。

西藏是国际河流分布最多的一个中国省区，雅鲁藏布江(Brahmaputra River)是西藏的第一大河。

它全长2057公里，流域面积24万多平方公里。

中国历来“民以食为天”，从古至今，“食”从来都被摆在重要的位置，四级翻译也不例外，曾有一年，“火锅”翻译题难倒了一片人，因此，餐饮文化主题的四级翻译题不可小觑。

原文:中国一个幅员辽阔、资源丰富、历史悠久的多民族国家，每个民族都有其独特的丰富菜肴。

地域菜系在地理环境、气候、文化传统、民族风俗和其他因素的影响下经过悠久历史的发展已经成形。

最有影响力、最具代表性的是鲁、川、粤、闽、苏、浙、湘、徽菜系，这八种被人们称为“八大菜系”。

中国的“八大菜系”是以多种多样的烹饪方法区分的，各有其长处。

China is a time-honored multi-ethnics nation with a vast territory and abundant resources, and every ethnic group has its unique abundant dishes. Regional cuisines have taken shape afterlong-history evolution under the influence of geographical environment, climate, cultural tradition, folk customs and other factors. The most influential and representative ones are Lu, Chuan，Yue, Min, Su，Zhe, Xiang and Hui Cuisines, which are commonly known as “Eight Major Cuisines”. Dishes in the “Eight Major Cuisines”in China are characterized by diversified cooking skills, with each having its strong points.原文:中国是一个文化历史悠久的(time-honored)国度，也是一个礼仪(ceremony and decorum)之邦。

2019四级翻译新题型模拟练习及答案：筷子
说到筷子(chopsticks)的起源，中国是世界上第一个使用筷子的国家，用筷子吃饭已经有至少3000年的历史了。

筷子看起来很简单，只有两根小细棒，但它有很多功能，比如挑选，移动，夹，搅拌或者挖。

此外，它便于使用，价格便宜。

而且筷子也是世界上独有的餐具(tableware)。

使用複子的人，无论是中国人还是外国人，都无不钦佩筷子的发明者。

参考译文
As the origin of chopsticks, China is the first country in the world to use chopsticks and has a history of at least 3,000 years to have meals with chopsticks. Chopsticks seems quite simple with only two small and thin sticks, but it is in possession of many functions, such as picking, moving, nipping, mixing and digging; moreover，it is convenient for use and cheap in price. Besides, chopsticks are also unique tableware in the world. Anyone using chopsticks，no matter Chinese or foreigners, would without exception admire the inventor of chopsticks.。