2017年英語四級(jí)考試翻譯難點(diǎn)提升
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part 1
在中國的南方和北方，飲食差異很大，也就是說，北方廚師(chef)所烹飪的菜肴口味更重，而在南方的食譜(recipe)中，菜肴的'味道相對(duì)清淡。有時(shí)我們說南方菜肴的美味在于它的甜度和新鮮。在中國的一些省份，如寧夏、河北、四川、陜西和云南，餐食多為辣味，這是由于濕冷的天氣和高海拔(high altitude)所導(dǎo)致的。人們認(rèn)為出汗是預(yù)防濕冷氣候?qū)е碌募膊〉囊粋�(gè)好方法。
參考譯文
There is a big difference about the diets between Northern and Southern China.that is.the dishes made by Northern chefs are in heavier taste and those are comparably light in Southern chefs’recipes.Sometimes.we say it is tasty as sweet and fresh in Southern dishes.In some provinces of China like Ningxia， Hebei，Sichuan，Shaanxi and Yunnan，the diets are made hot and spicy because of the humid cold weather and high altitude.People believe that to sweat is a good method for preventing diseases caused by humidity and cold.
難點(diǎn)注釋
1.第一句中，“飲食差異很大”可譯為there is a big difference about the diets;“也就是說”可譯為that is;“口味更重”可譯為in heavier taste;“相對(duì)清淡”可譯為comparably light。
2.第二句中，“美味在于它的甜度和新鮮”可譯為it is tasty as sweet and fresh。
3.第三句中，“餐食多為辣味”可譯為the diets are made hot and spicy。
4.第四句中，“預(yù)防濕冷氣候?qū)е碌募膊〉囊粋�(gè)好方法”可譯為a good method for preventing diseases caused by humidity and cold。
part 2
請(qǐng)將下面這段話翻譯成英文：
中醫(yī)(Traditional Chinese Medicine)的范疇很廣，包括一系列具有相同基本概 念的醫(yī)學(xué)實(shí)踐。這個(gè)概念起源于中國古代，已經(jīng)歷了數(shù)千年的.發(fā)展。中醫(yī)診法包 括把脈(measure the pulse)，檢查舌頭、皮膚、眼睛，以及詢問飲食、睡眠習(xí)慣和其他方面。中醫(yī)蘊(yùn)含的理念及其復(fù)雜性向研究中醫(yī)如何奏效的研究者提出了挑戰(zhàn)。這些研究大多數(shù)集中在針灸(acupuncture)和中藥等特定形式的療法上。
參考翻譯：
Traditional Chinese medicine (TCM) includes a broadrange of medicine practices sharing common basicconcept which originated in ancient China and has:evolved over thousands of years. TCM diagnosisincludes measuring the pulse,inspecting the tongue,skin, eyes and asking about the eating and sleeping habits of :the patient as well as many otherthings. TCM's complexity and underlying conceptual foundations present challenges forresearchers seeking evidence on how it works. Most researches focus on specific treatmentmodalities, primarily I acupuncture and Chinese herbal remedies.
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