1.2025年上半年大學英語六級翻譯練習 篇一
茶文化中國是茶的故鄉(xiāng)。據(jù)說早在五六千年前，中國就有了茶樹(tea- shrub),而且有關茶樹的人類文明可以追溯到兩千年前。來自中國的 茶和絲綢、瓷器(porcelain)—樣，在1000年前為世界所知，而且一 直是中國重要的出口產品。目前世界上40多個國家種植茶，其中亞 洲國家的產量占世界總產量的90%。其他國家的茶樹都直接或間接 地起源于中國。
范文參考：
China is the homeland of tea. It is believed that China has tea- shrubs as early as five to six thousand years ago，and human cultivation of teaplants can date back two thousand years. Tea from China，along with her silk and porcelain, began to be known the world over more than a thousand years ago and has since always been an important Chinese export. At present more than forty countries in the world grow tea with Asian countries producing 90% of the world’s total output. All tea trees in other countries have their origin directly or indirectly in China.
2.2025年上半年大學英語六級翻譯練習 篇二
潑水節(jié)潑水節(jié)(Water-Spri nk|ing Festi va|)是傣族最隆重的節(jié)日，也可以稱之為傣族的“新年”。潑水節(jié)已有700多年的歷史，一般在每年的4月13日舉行，持續(xù)3至7天。大家用純凈的清水相互潑灑，祈求洗去過去一年的不順，新的一年帶著美好的愿望再次出發(fā)。人們把第三天視為最 美好最吉祥的日子。在這天，人們觀看龍舟競賽，跳孔雀舞�；顒觾热葚S富，場面極為熱鬧。除了我國傣族，亞洲其他國家，如泰國，也有慶祝潑水節(jié)的習俗。
范文參考：
Water-Sprinkling Festival(Songkran)is the most important festival of the Dai Ethnic People，which can be also called‘'New Year”of Dai People. Songkran has over 700 years of history.It’s generally held on April 13 each year and lasts about 3-7 days.People splash each other with pure water,to wash away the bad luck in the past year,so as to start again with good wishes for the new year.The third day is taken as the most wonderful and auspicious day.On this day，people watch dragon boat races，and perform Peacock dances，with abundant activities of festival happiness.In addition to the Dai people in China，Songkran Festival is also observed by other Asian countries including Thailand.
3.2025年上半年大學英語六級翻譯練習 篇三
川菜是中國八大菜系之一、中華料理集大成者。川菜取材廣泛，調味多變，菜式多樣，取材多為日常百味，也不乏山珍海鮮，口味清鮮醇濃并重，以善用麻辣調味著稱，并以其別具一格的烹調方法和濃郁的地方風味，融會了東南西北各方的特點，博采眾家之長，善于吸收，善于創(chuàng)新，享譽中外。四川省會成都市被聯(lián)合國教科文組織授予“世界美食之都”的榮譽稱號。范文參考：
Sichuan Cuisine is one of the Chinese Eight Cuisines and the agglomeration of Chinese foods. With various ingredients, condiments, and styles of dishes, Sichuan Cuisine draws ingredients mostly from common foods, but the costly foods are also used. It pays equal stress on fresh and thick flavors and is famous for the use of pungent and spicy taste. Besides, with special cooking methods and strong local flavor, Sichuan Cuisine combines the characteristics of all the cuisines in China, learns from their advantages, brings forth new ideas, and finally enjoys enormous popularity throughout the world. Chengdu, the capital of Sichuan Province is granted the tittle“City of Gastronomy”by United Nations Educational, Scientific, and Cultural Organization.
