大学英语六级 翻译

翻译导学课

六级翻译试题所呈现的是一个或几个汉语段落，不含生僻的专业词汇或习语。试题内容难度略高于四级。要求考生在规定的时间内将汉语段落译成英语。翻译部分的分值比例为15%。考试时间30分钟。

根据全国大学英语四、六级考试委员会公布的《全国大学英语四、六级考试大纲（2016年修订版）》，六级翻译考核的语言技能及要求如下：

1. 考核的要求

要求考生能将题材熟悉、语言难度中等的汉语段落译成英语。段落内容涉及中国的文化、历史及社会发展。译文基本准确地表达原文的意思，语言流畅，句式运用恰当，用词贴切。能较好地运用翻译策略。能在半小时内将长度为180-200个汉字的段落译成英语。

2. 考核的技能

翻译部分考核学生运用恰当的翻译策略以及语言知识将主题熟悉、内容浅显、意思完整的汉语段落用英语表达出来的能力。

A. 将句子层面的汉语信息转换成英语

1) 用合适的英语词汇准确表达汉语词汇的意思

2) 用符合英语规范和表达习惯的句型准确表达汉语句子的含义

B. 将语篇层面的汉语信息转换成英语

3) 用英语准确、完整地表达汉语段落的信息

4) 译文结构清晰，语篇连贯，语言通顺

C. 运用翻译策略

5) 运用合适的翻译策略帮助表达

这里，我们对近年四六级翻译真题中考查过的话题做了相应的整理，分为历史文化、旅游地理和社会发展这三大类，同学们可以对此提前进行一些了解。注意：四六级翻译考查的话题是完全一样的，这也就是说，四级考过的话题还会在六级中再次考查，反之亦然。

历史文化旅游地理社会发展

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201412-2 大熊猫201312-1 中国园林201406-2 中国热词201312-3 中国结201406-3 北京城市规划201312-3 丝绸之路

201312-2 中秋节

201312-1 中餐

201312-2 茶

为了帮助大家更直观地了解六级翻译评分标准，现将《全国大学英语四、六级考试大纲（2016年修订版）》附录中的评分样卷提供给大家参考，并且对各主要分数档的范文做了简要点评，大家可以据此进行分析，看看自己目前处于一个什么样的水平。

全国大学英语六级考试翻译评分样卷

Directions: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.

中国传统的待客之道要求饭菜丰富多样，让客人吃不完。中国宴席上典型的菜单包括开席的一套凉菜及其后的热菜，例如肉类、鸡鸭、蔬菜等。大多数宴席上，全鱼被认

为是必不可少的，除非已经上过各式海鲜。如今，中国人喜欢把西方特色菜与传统中式菜肴融于一席，因此牛排上桌也不少见。沙拉也已流行起来，尽管传统上中国人一般不吃任何未经烹饪的菜肴。宴席通常至少有一道汤，可以最先或最后上桌。甜点和水果通常标志宴席的结束。

【参考译文】

Traditional Chinese hospitality requires that guests be offered a rich variety of dishes which are more than they could possibly finish. Typical menus in a Chinese banquet include a set of cold dishes to begin with, followed by hot dishes, such as meats, chicken, duck, and vegetables. A whole fish is considered essential for most banquets unless various seafoods have already been served. Nowadays the Chinese like to mix Western specialties with traditional Chinese dishes, so it’s not unusual to see beefsteaks served. Salads have also come into fashion even though traditionally Chinese tend to refuse anything uncooked. A banquet usually includes at least one soup, which is likely to be served as the first or the last course. Desserts and fruits generally signal the end of a banquet.

【14分档译文】

The traditional Chinese way of treating guests requires hosts to prepare abundant and various dishes, and make the guests unable to finish them all. The typical menu for a Chinese feast consists of a set of cold dishes, which are served at the beginning and some hot dishes after that, such as meat, chicken, ducks and vegetables. In most feasts, a complete fish is considered necessary unless various kinds of seafood have been served. Nowadays, Chinese people like to mix western special dishes with traditional Chinese cuisine, so it is not rare to find steak on the table. In addition, salad has gained its popularity constantly, even though Chinese people are not likely to eat dishes that have not been cooked in tradition. There is generally a soup in a feast, which can be served at the beginning or the end of the meal. Besides, desserts and fruits often mark the end of a feast.

【译文点评】

译文不仅准确、完整地表达了原文的信息，而且用词贴切，句式灵活多样，语言上只有个别小错误。注：红色标记的地方即为错误或不恰当之所在。