翻譯答案

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(kāi)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(yú)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，可以最先上或最后上桌。甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。

The traditional Chinese hospitality requires food diversity, so that guests will be full before eating up all the dishes. A typical Chinese banquet menu includes cold dishes served at the beginning, followed by hot dishes, such as meat, poultry, vegetables, etc. At most banquets, the whole fish is considered to be essential, unless various 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 being served as well. Salad is gaining popularity, although traditionally the Chinese people generally do not eat any food without cooking. There is usually at least a bowl of soup, served at the beginning or in the end of the dinner party. Desserts and fruit usually mark the end of the feast.

點(diǎn)評(píng)：
1. 詞匯考查：今年這套六級(jí)翻譯考查了大量的飲食詞匯，對(duì)于吃貨來(lái)說(shuō)，甜點(diǎn)神馬的不是問(wèn)題。除此之外，還考察的詞匯有，宴席（banquet/feast/dinner party）、雞鴨（poultry）、全魚(yú)（whole fish）、海鮮（seafood）。
2. 語(yǔ)法考查：因果關(guān)系的考察（因此牛排上桌也不少見(jiàn)），被動(dòng)語(yǔ)態(tài)的考察（全魚(yú)被認(rèn)為是必不可少的，除非已經(jīng)上過(guò)各式海鮮），轉(zhuǎn)折關(guān)系的考察（盡管傳統(tǒng)上中國(guó)人一般不吃任何未經(jīng)烹飪的菜肴），無(wú)主句翻譯的考察（可以最先上或最后上桌）。

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