2019年12月英语六级翻译练习：宫保鸡丁

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介绍宫保鸡丁的英语作文结尾

Introduction to Kung Pao ChickenKung Pao Chicken, a beloved classic dish hailing from the rich culinary traditions of China, is a masterpiece of flavors that tantalizes the taste buds and warms the heart. This dish, with its iconic red hue and enticing aroma, has become a staple not only in Chinese restaurants worldwide but also in the hearts of food enthusiasts everywhere.Originating from Sichuan province, Kung Pao Chicken is named after Ding Baozhen, a Qing Dynasty official known by his honorary title "Kung Pao." The dish combines the tender texture of diced chicken breast with the crunch of peanuts and dried chili peppers, creating a symphony of textures that dance on the palate. The secret lies in the perfect balance of seasonings, including soy sauce for depth, vinegar for tang, sugar for a touch of sweetness, and a generous sprinkle of Sichuan peppercorns that add a subtle, tingling numbness to the mix.Preparation of Kung Pao Chicken is an art form, requiring skillful stir-frying to lock in the juiciness of the chicken while infusing it with the bold flavors of the sauce. The chicken is first marinated in a mixture of soy sauce, rice wine, and cornstarch to ensure tenderness and flavor penetration. Then, it's quickly stir-fried with a blend of aromatic ingredients like garlic, ginger, and scallions, followed by the addition of the signature chili peppers and Sichuan peppercorns. As the heat intensifies, the peanuts are tossed in, adding a delightful crunch to the dish. Finally, the sauce is poured in, and everything is cooked until the chicken is coated in a glossy, flavorful glaze.The result is a dish that is visually stunning, with its vibrant red and green hues, and aromatically alluring, with its complex blend of spices and seasonings. Each bite brings a burst of flavors that dance on the tongue, from the initial savory tang of the soy sauce and vinegar to the subtle sweetness of the sugar, followed by the fiery heat of the chili peppers and the unique, tingling sensation of the Sichuan peppercorns. The peanuts add a satisfying crunch, providing a delightful contrast to the tender chicken.Kung Pao Chicken is more than just a meal; it's a journey through the vibrant flavors of Sichuan cuisine, a testament to the ingenuity and creativity of Chinese cooks. Whether enjoyed as a main course or a side dish, Kung Pao Chicken always leaves a lasting impression, inviting diners back for more of its delightful blend of spicy, sweet, sour, and savory goodness.中文翻译：宫保鸡丁，这道源自中国丰富烹饪传统的经典菜肴，以其诱人的风味和温暖人心的力量，成为了人们的心头好。

各种菜谱英文英语翻译

各种菜谱英文英语翻译1. 红烧肉 Braised Pork Belly红烧肉是一道非常受欢迎的中式菜肴，主要材料是猪肉。

它的特点是肉质鲜嫩，味道鲜美，色泽红亮。

下面是红烧肉的英文翻译：Ingredients:Pork belly: 500gSoy sauce: 3 tablespoonsSugar: 2 tablespoonsGinger: 1 pieceGarlic: 3 clovesSpring onion: 1 stalkCooking wine: 2 tablespoonsWater: 500mlInstructions:1. Cut the pork belly into thick slices.2. Heat a frying pan over medium heat and add oil.3. Fry the pork belly slices until they are golden brown on both sides.4. Remove the pork belly from the pan and set aside.5. In the same pan, add ginger, garlic, and spring onion and stirfry until fragrant.6. Add soy sauce, sugar, and cooking wine to the pan and stir well.7. Add water and bring to a boil.8. Return the pork belly to the pan and cover with a lid.9. Reduce heat to low and simmer for 1 hour, or until the pork is tender.10. Remove the lid and increase heat to high.11. Cook until the sauce thickens and the pork is caramelized.12. Serve hot and enjoy!2. 麻婆豆腐 Mapo Tofu麻婆豆腐是一道经典的川菜，以其麻辣口感和鲜美的豆腐而闻名。

宫爆鸡丁制作英语作文

宫爆鸡丁制作英语作文English:To make Gong Bao Chicken, start by marinating the chicken with soy sauce, rice wine, and cornstarch for about 30 minutes. Then, heat oilin a wok and stir-fry the marinated chicken until it turns golden andis cooked through. Next, add diced garlic, ginger, and dried chili peppers to the wok and stir-fry until fragrant. After that, stir in the spicy-sweet sauce mixture made of soy sauce, vinegar, sugar, and chicken stock. Bring the sauce to a boil and then add in peanuts and scallions. Finally, thicken the sauce with a cornstarch slurry and serve the Gong Bao Chicken hot with steamed rice.中文翻译:要制作宫保鸡丁，首先用酱油，料酒和玉米淀粉腌制鸡肉约30分钟。

然后，在炒锅中加热油，将腌制好的鸡肉炒至金黄色并煮熟。

接下来，加入蒜末，生姜和干辣椒到锅中炒至香味浓郁。

然后拌入由酱油，醋，糖和鸡肉汤调制而成的辣甜酱汁。

将酱汁煮沸，然后加入花生和葱花。

最后，用玉米淀粉浆勾芡，将宫保鸡丁与蒸米饭一起热热的享用。

2019年12月六级翻译(新题型)训练卷(四)

2019年12月六级翻译(新题型)训练卷（四）Part VI Translation （30 minutes）Directions： For this part, you are allowed 30 minutes to translate a passage from Chinese into English. You shouldwrite your answer on Answer Sheet 2.1、北京烤鸭烤鸭始于南宋，称得上是中国历最久远的菜肴之一。

明成祖(EmperorYongle)定都北京后，烤鸭传到北方，由民间小吃变成宫廷美味。

北京烤鸭，是北京名食，它以色泽红润(reddishbright color)、肉质细嫩(tendermeat)、味道醇厚(rich flavor)、肥而不腻(fatbutnotgreasy)的特色，被誉为“天下美味”而驰名中外。

一般来说，外国游客来北京旅游时都会去尝尝北京烤鸭，有句俗语说得好“不到万里长城非好汉，不吃北京烤鸭真遗憾”，北京烤鸭在人们心目中的地位由此可见一斑。

2、重阳节重阳节，又称登高节，为农历九月初九。

在重阳节这天，传统的饮食是重阳糕、菊花(chrysanthemum)酒、菊花茶。

登高、插茱萸(cornel)和赏菊是重阳节的重要习俗。

这些活动不但增加了重阳节的节日气氛，而且据说通过这些活动，还能够避祸免灾。

如今，重阳节已经无法见到插茱萸的风俗了，但是很多人仍然习惯在这个天登高赏菊，观赏秋天的美景。

在中国的一些地方，重阳节还有祭拜祖先之墓的风俗。

具有悠久历史的重阳节已经被列入第一批非物质(in切rngible)文化遗产名录。

如何制作宫保鸡丁英语作文

如何制作宫保鸡丁英语作文English: To make Kung Pao chicken, you will need diced chicken, peanuts, dried chili peppers, and a flavorful sauce consisting of soy sauce, vinegar, sugar, and cornstarch. Start by marinating the chicken in a mixture of soy sauce, rice wine, and cornstarch. Next, fry the diced chicken in a wok until it is cooked through. In a separate pan, dry roast the peanuts until they are fragrant. Then, stir-fry the dried chili peppers in the wok before adding the cooked chicken back in. Pour in the sauce mixture and stir everything together until the sauce thickens. Finally, toss in the roasted peanuts and some sliced green onions for a pop of freshness. Serve the Kung Pao chicken hot over steamed rice for a delicious and satisfying meal.中文翻译: 要制作宫保鸡丁，你需要鸡肉丁、花生米、干辣椒和由酱油、醋、糖和玉米淀粉混合而成的美味酱汁。

首先，将鸡肉丁用酱油、料酒和玉米淀粉腌制一段时间。

宫保鸡丁做法英语作文

宫保鸡丁做法英语作文Kung Pao Chicken, also known as Gongbao Jiding, is a classic Sichuan dish that has gained worldwide popularity. To make this delicious stir-fry, you'll need diced chicken, peanuts, vegetables, and a savory sauce.First, marinate the chicken cubes in a mixture of soy sauce, rice wine, and cornstarch. This step ensures that the chicken remains tender and flavorful. Next, prepare the vegetables by dicing the bell peppers and onions. Roast the peanuts in a pan until they turn golden brown.In a wok or large skillet, heat some oil and stir-fry the marinated chicken until it's cooked through. Remove the chicken and set it aside. In the same wok, add more oil and sautéthe diced vegetables until they are crisp-tender. Add minced garlic, ginger, and dried red chilies to the wok, stirring quickly to release their aromatic flavors.Return the cooked chicken to the wok and pour in the prepared sauce, which typically consists of soy sauce, rice vinegar, sugar, and chicken stock. Stir-fry everything together until the sauce thickens and coats all the ingredients evenly. Finally, toss in the roasted peanuts and give the dish a final stir.Serve your Kung Pao Chicken hot over steamed rice. This spicy, nutty, and savory dish is sure to impress your family and friends with its bold flavors and tender texture.翻译:宫保鸡丁是一道源自四川的经典菜肴,如今已经在全世界范围内广受欢迎。

六级翻译

宫保鸡丁(Kung Pao Chicken)由鸡丁、花生和红辣椒做成，是著名的传统川菜。

这道菜以晚清时期的官员丁宝桢的名字命名。

据说，丁宝桢很喜欢吃，尤其是“爆炒鸡丁”。

丁宝桢在四川做巡抚(governor)时，他常常以爆炒鸡丁宴请宾客。

为了迎合四川宾客的口味，丁宝桢改良了他最爱的“爆炒鸡丁”，加入了红辣椒。

结果，辣的鸡丁比以前更美味。

丁宝桢后来被授予“太子少保(Palace Guardian)”的官衔，也就是“宫保”。

为了纪念丁宝桢，人们把他最爱的这道菜命名为“宫保鸡丁”。

【参考译文】Kung Pao Chicken, made with diced chicken, peanutsand chili pepper, is a famous traditional Sichuandish. It was named after Ding Baozhen, a courtofficial in the late Qing Dynasty. It is said thatMr.Ding was fond of food, especially “stir-fried dicedchicken”. While he was governor in Sichuan Province, he often entertained his guests with thisdish. In order to cater to his Sichuan guests' taste, Ding improved his favorite “stir-fried dicedchicken” by putting chili pepper into the ingredients. As a result, the dish with its spicy flavorwas more delicious than ever. Since Ding was later granted the title “Palace Guardian”，alsocalled Kung Pao, people named his favorite dish “Kung Pao Chicken” in order to commemoratehim.医患关系是一种人际互动，而且医生也是人。

写作业素材英语翻译

写作业素材英语翻译当然，以下是一些英语翻译的素材，适合用于写作业：1. 日常对话翻译练习- 中文：你今天过得怎么样？- 英文：How was your day today?2. 食物名称翻译- 中文：宫保鸡丁- 英文：Kung Pao Chicken3. 成语和谚语翻译- 中文：滴水穿石- 英文：Constant dripping wears away the stone.4. 旅游景点介绍翻译- 中文：故宫是中国的历史文化名胜之一。

- 英文：The Forbidden City is one of China's historical and cultural landmarks.5. 电影台词翻译- 中文：生活就像一盒巧克力，你永远不知道你会得到什么。

- 英文：Life is like a box of chocolates, you never know what you're gonna get.6. 歌词翻译- 中文：《平凡之路》- 英文：The Ordinary Road7. 新闻标题翻译- 中文：中国成功发射火星探测器- 英文：China Successfully Launches Mars Probe8. 学术文章标题翻译- 中文：全球变暖对生态系统的影响- 英文：The Impact of Global Warming on Ecosystems9. 商业广告翻译- 中文：买一送一，限时优惠！- 英文：Buy one get one free, limited time offer!10. 文学作品摘录翻译- 中文：《红楼梦》中的一段描写- 英文：A descriptive passage from "Dream of the Red Chamber"这些翻译素材可以用于英语作业中的翻译练习，帮助提高语言能力和理解不同文化背景下的语言表达。

怎样做宫保鸡丁英语作文

How to Make Kung Pao ChickenTo make Kung Pao Chicken, start by tenderizing chicken breast and cutting it into cubes. Marinate the chicken with cooking wine, salt, and cornstarch until well-coated.Next, prepare the Kung Pao sauce by soaking diced scallions, ginger, and garlic in hot oil until fragrant.Heat oil in a wok and stir-fry the marinated chicken until cooked through. Remove excess oil after frying.Then, toast Sichuan peppercorns and dried red chili peppers until aromatic. Add the scallions, ginger, and garlic to the wok, followed by the cooked chicken and Kung Pao sauce. Toss everything together, drizzle with chili oil, and add peanuts and MSG for extra flavor. Stir-fry until well combined, then transfer to a serving dish.This way, your Kung Pao Chicken is ready to serve, boasting tender chicken, rich sauce, and delicious flavor!译文：怎样做宫保鸡丁做宫保鸡丁，先拍松鸡肉，切丁，用料酒、盐和淀粉抓匀浆制。

六级翻译题

《中外文化对比与实务翻译》考试范围1.汉字（Chinese characters）是世界上最古老的文字之一，也是使用者最多的文字。

汉字多达6万个，但常用的基本汉字只有6000个左右。

据权威专家估计，汉字有5000多年的历史，最初源于记录事情的图片。

从古到今，从甲骨文（Jiaguwen）到我们今天书写用的楷体（Kaiti），汉字的形成和结构发生了很大改变。

历史上，汉字被朝鲜、日本、越南等国借鉴，因此也促进了国际交流。

在现代，中国人民用各种方法将汉字输入电脑，进行信息处理。

事实证明，汉字充满了生机与活力。

The Chinese characters are one of the oldest characters in the world, and are used by the most users. Chinese characters are up to 60,000, but only about 6,000 basic ones are often used. As authorities estimate, Chinese characters have a history of over 5,000 years, and they originate from pictures for keeping records. From ancient to modern times, the forms and structures of Chinese characters have changed much, evolving from Jiaguwen (oracle bone script), to Kaiti (regular script) we use now. In history, Chinese characters were borrowed by Korea, Japan, and Vietnam, thereby improving international communication. In modern times, Chinese people have by many means solved the problem of inputting Chinese characters into computers to serve information processing. It has been borne out that Chinese characters are full of vigor and vitality.2.书法（Calligraphy）是中国文化的精髓。

中国菜名的英语翻译

趣味菜名中餐名英文参考皮蛋豆腐：Tofu with preserved eggs红烧狮子头：Braised Pork Ball in Brown Sauce四喜丸子：Braised pork Balls in Gravy 鱼香肉丝：Yuxiang Shredded Pork麻婆豆腐：Mapo Tofu火爆腰花：Sauteed Pig Kidney佛跳墙：Fotiaoqiang馿打滚：Lu dagunr豆汁：DouZhir四川辣子鸡：Spicy Chicken, Sichuan Style蔬菜面：Noodles with Vegetable糖醋里脊：Sweet and Sour Pork Tenderloin糖醋排骨：Sweet and Sour Spare Ribs拌猪头肉：Pig’s Head Meat in Sauce德州扒鸡：Braised Chicken, DeZhou Style红油百叶：Beef Tripe in Chili Oil酱牛肉：Beef in Brown Sauce凉拌黄瓜：Shredded Cucumber with Sauce皮蛋豆腐：Tofu with Preserved Eggs老醋泡花生：Peanuts in Vinegar东坡肘子：Dongpo Pig Knuckle回锅肉片：Twice-Cooked Pork Slices火爆腰花：Sauteed Pig Kidney猪肉炖粉条：Braised Pork with Vermicelli宫保鸡丁：Kung Pao Chicken牛肉炖土豆：Stewed Beef with Potatoes葱爆羊肉：Stir-Fried Sliced Lamb with Scallion 涮羊肉：Hot Pot, Mongolian Style北京烤鸭：Roast Duck, Beijing Style道口烧鸡：Roast Chicken, Daokou Style番茄炖牛腩：Stewed Beef Brisket with Tomatoes 煎蛋：Omelet口水鸡：Steamed Chicken with Chili Sauce咸鸭蛋：Salted Duck Egg馋嘴蛙：Sauteed Bullfrog in Chili Sauce干锅茶树菇：Griddled Tea Plant Mushrooms白灼虾：Boiled Prawns沸腾鱼：Boiled Fish in Chili Oil干锅香辣虾：Griddled Spicy Crab红烧带鱼：Braised Hairtail with Soy Sauce水煮鱼：Poached Fish in Chili Oil松鼠桂鱼：Sweet and Sour Mandarin Fish香辣蟹：Sauteed Crab in Hot and Spicy Sauce地三鲜：Sauteed potato, Green Pepper and Eggplant干煸扁豆：Fried Green Beans with Chinese Pepper大拌菜：Mixed Vegetables虎皮尖椒：Pan-Seared Green Chili Pepper西红柿炒蛋：Scrambled Eggs with Tomato北京炒肝：Stewed Pig Liver, Beijing Style炒河粉：Stir-Fried Rice Noodles葱油饼：Baked Scallion Pancake担担面：Noodles in Chili Sauce, Sichuan Style豆沙包：Baozi Stuffed with Red Bean Paste火烧：Baked Wheat Cake韭菜盒子：Chinese Chives Pancake烤红薯：Roast Sweet Potato汤圆：Tangyuan Glutinous Rice Balls豌豆黄：Pea Cake北京炸酱面：Noodles with Soy Bean Paste, Beijing Style 油条：Youtiao Deep-Fried Dough Sticks京酱肉丝：Sauteed Shredded Pork in Sweet Bean Sauce夫妻肺片：Sliced Beef and Ox Tongue in Chili Sauce羊肉泡馍：Pita Bread Soaked in Lamb Soup。

英语六级翻译新题型

英语六级翻译新题型英语六级翻译新题型宫保鸡丁(Kung Pao Chicken）请将下面这段话翻译成英文：宫保鸡丁(Kung Pao Chicken)由鸡丁、花生和红辣椒做成，是著名的传统川菜。

这道菜以晚清时期的官员丁宝桢的名字命名。

据说，丁宝桢很喜欢吃，尤其是“爆炒鸡丁”。

丁宝桢在四川做巡抚(governor)时，他常常以爆炒鸡丁宴请宾客。

为了迎合四川宾客的口味，丁宝桢改良了他最的“爆炒鸡丁”，加入了红辣椒。

结果，辣的`鸡丁比以前更美味。

丁宝桢后来被授予“太子少保(Palace Guardian)”的官衔，也就是“宫保”。

为了纪念丁宝桢，人们把他最爱的这道菜命名为“宫保鸡丁”。

1.…是指…:可译为refers to...2.二者兼有:根据上下句，直接译为both即可。

3.兴起:即“形成”，可译为was formed。

4.深植于:可理解为“生根于”，译为deeply taking root in。

5.分为三大类型、400个曲种:此处可理解为“曲艺大致分为三大类，又细分为400种”，译为the art is divided into three styles and subdivided into 400 parts。

subdivide意为“再分，细分”。

6.在口音或音乐方面:可译为in either its accent or music。

参考翻译Quyi refers to folk vocal art forms such as ballad singing, story-telling and crosstalk. As an ancient performing art in China, quyi is a general term that covers several different types of performances in which speech, singing or both are used. As an independent art, it was formed in the middle Tang Dynasty and flourished in the Song Dynasty. Deeply taking root in China, the art is divided into three styles and subdivided into 400 parts. The three major styles are story-telling, story-singing, and joke-telling. Story-telling can be either words only, or words with music. One of the most representative non-music styles in the North is called Pingshu. The most important form of joke-telling is crosstalk. Story-singing seems to have the largest audience. Each style has a strong local flavor in either its accent or music.脸谱(facial makeup)请将下面这段话翻译成英文：脸谱(facial makeup)是指中国传统戏剧—京剧里男演员脸部的彩色化妆。

宫保鸡丁作文英语

宫保鸡丁作文英语English: Gong Bao Ji Ding, also known as Kung Pao Chicken, is a popular Chinese dish that originated in the Sichuan province. The dish consists of diced chicken stir-fried with peanuts, vegetables, and chili peppers in a savory and slightly spicy sauce. The key to a good Gong Bao Ji Ding lies in the balance of flavors, with the perfect combination of tangy, sweet, salty, and spicy all coming together in each bite. The dish is typically garnished with fresh scallions or green onions for an added burst of flavor and color. Gong Bao Ji Ding is a beloved dish both in China and around the world, known for its bold flavors and comforting qualities.中文翻译:宫保鸡丁，又称为宫爆鸡丁，是一道源自四川省的受欢迎的中国菜肴。

这道菜由切成丁状的鸡肉与花生、蔬菜和辣椒在美味且略微辛辣的酱汁中翻炒而成。

一道好的宫保鸡丁关键在于口味的平衡，完美地结合了酸、甜、咸和辣的味道，每一口都令人回味无穷。

这道菜通常会用新鲜的青葱或葱花进行装饰，增加了口味和色彩的美感。

宫保鸡丁是一道备受喜爱的菜肴，无论是在中国还是全世界，都以其浓烈的口味和令人感到舒适的特质闻名。

英语作文宫保鸡丁

英语作文宫保鸡丁English:One of my favorite Chinese dishes is Gong Bao Chicken, also known as Kung Pao Chicken. This dish is a perfect combination of tender chicken pieces stir-fried with peanuts, vegetables, and chili peppers in a savory, slightly sweet and tangy sauce. The chicken is usually marinated in a mixture of soy sauce, rice wine, and cornstarch, giving it a tender and flavorful taste. The peanuts add a delightful crunch and nutty flavor, while the vegetables bring a refreshing texture to the dish. The chili peppers give the dish a spicy kick, enhancing the overall flavor profile. Gong Bao Chicken is a quintessential Chinese dish that never fails to satisfy my cravings for a delicious and comforting meal.中文翻译:我最喜欢的中国菜之一是宫保鸡丁，又称宫保鸡。

这道菜是嫩鸡块与花生、蔬菜和辣椒在香甜微酸的酱汁中翻炒而成的完美组合。

鸡肉通常用酱油、料酒和玉米淀粉腌制，使其口感嫩滑、味道鲜美。

花生增添了令人愉悦的脆脆口感和坚果风味，而蔬菜则给这道菜带来了清新的口感。

宫保鸡丁做法英语作文

宫保鸡丁做法英语作文English:To make Gong Bao chicken, first, marinate chicken breast in a mixture of soy sauce, Shaoxing wine, cornstarch, and salt for about 20 minutes. In a hot wok, fry the marinated chicken in oil until it is cooked through. Set the cooked chicken aside. In the same wok, stir fry dried chili peppers, Sichuan peppercorns, and peanuts until fragrant. Add in chopped garlic, ginger, and scallions, then stir fry until aromatic. Next, add in a sauce made of soy sauce, vinegar, sugar, and chicken broth. Allow the sauce to simmer and thicken, then add the cooked chicken back into the wok. Mix everything together and cook for a few more minutes. Finally, drizzle in some sesame oil and garnish with chopped green onions. Serve the Gong Bao chicken hot with steamed rice for a delicious meal.中文翻译:要做宫保鸡丁，首先将鸡胸肉用酱油、绍兴酒、玉米淀粉和盐的混合物腌制约20分钟。

宫保鸡丁英文翻译

The English Translation of 'Gong Bao Chicken'Gong Bao Chicken, also known as Kung Pao Chicken, is a classic Sichuan dish that has gained popularity not only in China but also worldwide. Its name originates from Ding Baozhen, a Qing Dynasty official who was also known as Gong Bao. This dish is known for its spicy and savory flavors, combining tender chunks of chicken with peanuts, vegetables, and a rich sauce. The English translation of 'Gong Bao Chicken' accurately represents the dish's key ingredients and cooking style. In English, it is often referred to as Kung Pao Chicken, which is a phonetic approximation of its Chinese name. This translation has become widely recognized and is now used in many Chinese restaurants around the world.The popularity of Gong Bao Chicken extends beyond its taste. It is considered a significant cultural symbol in Chinese cuisine. The balance of flavors, textures, and spices in this dish reflects the essence of Sichuan cuisine, which is known for its bold and fiery flavors. The combination of tender chicken, crunchy peanuts, and crisp vegetables creates a delightful sensory experience.Gong Bao Chicken is also associated with the concept of 'ma la,' which refers to the unique Sichuan flavor profile ofnumbness (ma) and spiciness (la). This distinctive taste is achieved by using Sichuan peppercorns and dried chili peppers, giving the dish its signature kick. The translation of Gong Bao Chicken helps to preserve and promote the cultural significance and culinary heritage of Sichuan cuisine.In recent years, the English translation of Gong Bao Chicken has become a part of global culinary vocabulary. It has been embraced by food enthusiasts and has found its place on the menus of international restaurants. This translation serves as a bridge between cultures, allowing people from different backgrounds to appreciate and enjoy the flavors of Chinese cuisine.In conclusion, the English translation of 'Gong Bao Chicken' as Kung Pao Chicken accurately represents the dish's key ingredients and cooking style. It not only conveys the delicious flavors of this popular Sichuan dish but also carries the cultural significance and heritage of Chinese cuisine. So, the next time you order Kung Pao Chicken, remember the rich history and culinary artistry behind this beloved dish.。

大学四六级改革后首考：宫保鸡丁等词汇翻译引吐槽

在上周全国⼤学英语四、六级改⾰后的⾸考中，不少学⽣由于考前缺乏准备，⼤呼不适应，甚⾄有些学⽣听⼒测试交了⽩卷。

对“四⼤发明”、“丝绸之路”进⾏翻译，难倒了⼀⽚学⽣。

微博上还有友晒出了⼀些“神翻译”――⽕药被译成“TNT”，指南针被译成“GPS”等。

还有⼀些具有“中国风”的内容，⽐如“宫保鸡丁”、“⿇婆⾖腐”等词汇该如何翻译等。

意想不到的考题，让考⽣很⽆奈李秋霞来⾃⾦融专业⼤三学⽣，对于此次六级考试，她表⽰整段翻译英实在太难，很多要逐句翻译，还要注意上下句衔接。

此次题⽬紧密围绕中国⽂化、历史展开，⽐如“中国园林”、“丝绸之路”、“中秋节”等，⽣僻词汇让更让考⽣⽆从下⼿。

“真的很难，整张试卷做下来，发现内容涉及社会、⼈⽂、历史等各个⽅⾯，对综合能⼒要求越来越⾼。

”李秋霞说，很多题让她瞬间懵了，⽐如对“四⼤发明”的指南针被她萌萌地翻译成“⽅向标”。

⾯对意想不到的考题，很多考⽣吐槽很⽆奈。

“指南针被我果断翻译成GPS，因为很多单词不会写，但也不能空着，到后⾯就⾃⼰创造单词了。

”来⾃旅游专业的李超认为，还不如以前考完形填空，都是选择题，猜猜总能对上⼀两个。

叶洪婷来⾃浙江财经⼤学会计专业⼤⼆学⽣，她告诉记者，对于此次⾃⼰的四级考试，还算满意。

“‘宫保鸡丁’的翻译我写‘KungPaoChicken’，应该没写错，但‘⿇婆⾖腐’的翻译有些犹豫，但后⾯想想应该是‘MapoTofu’，应该也对了吧。

”叶洪婷说，或许是之前有了很充分的准备，这次翻译虽然有些难，但还是基本完成了。

听⼒完毕后上交答题卡，不少考⽣交⽩卷本次考试仍采⽤多题多卷的形式，但听⼒、阅读、翻译等部分都有改动，翻译题由单句翻译变成与考研题相同的整段翻译，分值提升15分。

从考后的情况来看，学⽣除了反弹较⼤的翻译题外，对于听⼒也表⽰有压⼒。

根据规定，调整后的考试听⼒时间由35分钟缩短⾄30分钟，听⼒录⾳播放完毕后，考⽣应停⽌作答，监考员将回收答题卡，这让不少考⽣措⼿不及。

美食介绍类英语作文带翻译

美食介绍类英语作文带翻译Title: Exploring Chinese Cuisine: A Culinary Journey。

China, renowned for its rich cultural heritage, is also celebrated for its diverse and exquisite cuisine. From the spicy flavors of Sichuan to the delicate dim sum of Guangdong, Chinese cuisine offers a tantalizing array of tastes and textures that captivate the senses. Join me on a culinary journey through some of China's most iconic dishes and culinary traditions.Let's start with Sichuan cuisine, famous for its bold and spicy flavors. One of the most well-known dishes is mapo tofu, which features soft tofu cooked in a fiery chili and bean paste sauce, garnished with minced pork and green onions. The numbing sensation from Sichuan peppercorns adds an extra dimension to this flavorful dish. Another Sichuan specialty is kung pao chicken, a stir-fry dish made with tender chicken, peanuts, and dried chili peppers, creating a perfect balance of spicy, savory, and crunchy.Moving on to the northern region of China, we encounter the beloved dish of Peking duck. This iconic dish is characterized by its crispy skin, tender meat, and thin pancakes served with scallions, cucumber, and hoisin sauce. The meticulous preparation process, which includes air-drying the duck and roasting it in a special oven, results in a dish that is both visually stunning and incredibly delicious.In the eastern province of Jiangsu, we find thedelicate art of Huaiyang cuisine. One of its most famous dishes is xiaolongbao, or soup dumplings. These steamed dumplings are filled with a flavorful broth and a mixture of pork and spices, creating a burst of flavor with every bite. The skill required to achieve the perfect balance of thin, translucent skin and rich, savory filling makes xiaolongbao a true culinary masterpiece.No exploration of Chinese cuisine would be complete without a taste of Cantonese dim sum. Dim sum, which translates to "touch the heart," refers to a variety ofbite-sized dishes served alongside tea. From steamed dumplings and pork buns to crispy spring rolls and custard tarts, dim sum offers a feast for both the eyes and thetaste buds. Each dish is meticulously crafted to showcase the freshest ingredients and the artistry of Cantonese culinary traditions.As we travel through China, we encounter an abundanceof regional specialties and culinary delights. From thefiery flavors of Sichuan to the delicate dim sum of Guangdong, Chinese cuisine never fails to amaze and delight. So whether you're savoring a bowl of spicy hotpot or indulging in a plate of savory dumplings, each bite offersa glimpse into the rich tapestry of Chinese culinary heritage.中文翻译：标题，探索中国美食，一场美食之旅。

2019年12月英语六级翻译练习：宫保鸡丁

介绍宫保鸡丁的英语作文结尾

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宫保鸡丁做法英语作文

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宫保鸡丁做法英语作文

推荐宫保鸡丁的英语作文

宫保鸡丁英文翻译

大学四六级改革后首考：宫保鸡丁等词汇翻译引吐槽

美食介绍类英语作文带翻译