口译三级实务模拟试卷39
中英双向互译
1.Listen to the following dialogue and interpret it as required. After you hear a sentence or a short passage in Chinese, interpret it into English by speaking into the microphone. After you hear a sentence or a short passage in English, interpret it into Chinese. You may take notes while you are listening. You will hear the dialogue only once. Now, let’s begin.
下面你将听到一段关于中国美食的对话。
A：很久之前我就听说过中国就是个美食之国，据说哪怕对于一个中国人也绝对不可能尽数其名，这真的让我很好奇!
B: China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
A：这太好了!快跟我说说这八大菜系，要是能尝遍这八大菜系绝对是一件美事!
B: The eight cuisines are Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui. Which one of them do you want to know about?
A：那就鲁菜、川菜和淮扬菜吧。
B: Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shandong dishes tastes pungent usually. Soups are given much emphasis in Shandong 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.
A：我都要流口水了!
B: Sichuan 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 of tastes, emphasizes on the use of chili. Pepper and prickly ash 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.
A：还有淮扬菜呢?
B: Huaiyang cuisine, also called Jiangsu cuisine, is popular in the lower reach of the Yangtze River. Aquatics as 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, 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 preparation methodology, and it’s 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.
A：快别说了，我们去吃起来吧。
解析：
英译汉
2.Interpret the following passage from English into Chinese. You may take notes while you are listening. You will hear the passage only once. Now, let’s begin.
下面你将听到一段关于学习外语的好处的讲话。
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