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英国1)语畅谈中文化(

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四级新要求：中国文化段落翻译 模拟翻译实践题集

1. The importance of Chopsticks筷子的重要性

A. 说到中国筷子的起源，有人认为中国是农耕民族，食物以植物为主，用筷子适宜取食。而西方人是游牧民族，以肉食为主，刀叉就来得方便。也有人认为中国是农业社会，工业发展晚，木筷正是这种情形的产物。而西方是工业化社会，金属制品做餐具是必然的。

As to the origin of China’s chopsticks, one theory is that China was an

agricultural society and relies on vegetables for food. Chopsticks were very convenient tools for eating. The Westerners, on the other hand, were nomads and lived on meat. The knife and fork were more practical. Others believe that China did not have much industry and therefore, people used chopsticks. The West was an industrial society, so their eating utensils were made of metal.

B. 中国文化推崇集体主义，崇尚共有，融合；西方文化崇尚个体。体现在吃饭的方式上就是筷子和刀叉的不同。中国人实行合餐制，用餐的人在用一个盘中取食，用筷子可以限制个别人大量取食。如此一来，既保留了集体主义的形态，个人利益又不会受太大影响。

Chinese culture is developed around collectivism which stresses communion and harmony. Western culture emphasizes individualism. In terms of eating

customs, chopsticks and knives and forks are two disparate expressions of this culture difference. The Chinese like to have communal meals where everybody eats out of the same bowl of food. Chopsticks were used in order to discourage people from eating more than others. This was not only a way to preserve collectiveness but also to limit individualism..

C. 很多古代用筷的禁忌沿用至今，成为普遍认可的餐桌礼仪。上菜时要由尊者或长者先食。用餐者要尽量坐得靠前，以免掉落食物弄脏衣服。喝汤不可过

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快，咀嚼时不可发出声响。忌将筷子竖直插入碗盘中，因为这代表为死人上坟。取食时不要用筷子敲打盘碗，或游离于盘碗之间，或把不喜欢的食物再放回去。

Many ancient chopstick taboos are valid to this day and accepted as a norm in table etiquette. Each dish served should be commenced by the eldest or

respectable person. The diners should sit close to the table so food won’t drop on their clothes. One should drink soup slowly and no noise is supposed when chewing. Don’t place chopsticks vertically into a dish, as this was the way of making sacrifices to the dead. When taking food, diners could not tap dish with chopsticks, or move chopsticks between dishes, or send food back to the communal plate even if they don’t like it.

2. The Elegance of Tea-Drinking 喝茶的格调

A. 开门七件事，柴米油盐酱醋茶。饮茶与吃饭的目的大不相同。吃饭是为了果腹，饮茶却能提升精神境界。茶的流传据说与佛教有关。僧侣们喝茶为了提神醒脑。世俗社会模仿这种清净脱俗的举动， 所以品茶被看做是清雅之事。在古典小说中，用大杯喝茶解渴被称为“饮”，而雅士用精致的茶具喝茶被称为“品”。

Firewood, rice. oil, salt, soy sauce, vinegar and tea are the seven daily necessities. The purpose of tea and food is totally different though. People eat to fill their stomach, while tea-drinking can help a person achieve an elevated state of mind. Tea-drinking is said to have originated with the advent of Buddhism. Monks drank tea to keep themselves awake and help their concentration. Ordinary people were tempted by the tranquility of the monasteries and began to imitate the monks. So tea-drinking is considered an elegant pastime. In classical novels, the word used to illustrate tea-drinking from a big cup to quench one’s thirst is “drink”. Scholars would use fine cups to drink tea and the word to use is “savour”.

B. 喝茶是一种很讲究格调的消遣。首先是环境。古人在竹间月下品茶论道。如今格调被商业化了。人们在装修豪华的茶馆谈生意，真是大异其趣。茶不仅有

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经济功能，还有社会功能。平民百姓常常光顾小茶馆打牌，闲谈。格调当然谈不上，气氛却是轻松随意，多了几份趣味。

Tea drinking is a very sophisticated pastime. It starts with the environment. Ancient scholars enjoyed themselves by savouring tea among bamboos or in the moonlight. It is commercialized now. People talk business in expensively

decorated tea houses. Tea, not only serves economical purposes, but also social purposes as well. Ordinary people go to the inexpensive tea houses where they can play games or simply chat with friends. Although such tea houses may not look elegant, they certainly have a relaxed atmosphere and are good fun.

C. 古人用铁壶烧水，用纸袋装茶，用瓷杯或陶器饮茶。茶大概分为这样几种：红茶，绿茶，乌龙茶和普洱茶。人们认为绿茶有延年益寿和抗癌的作用，红茶有暖胃的作用，普洱茶可以减肥和降血压。茶搭配奶和糖的饮用方式，比如台湾芋头味珍珠奶茶，在中国城市的年轻人中很流行。

In the old days, people used iron kettles to boil water, Tea was placed in a paper bag. Porcelain tea sets or Yixing tea pots were used for drinking. Tea has several categories: red tea, green tea, Wulong tea and Pu’er tea. People think green tea is good for longevity, and combating cancer, red tea for keeping the stomach warm and that Pu’er tea can help them lose weight and control their blood pressure. Tea with milk and sugar, like Taiwan milk tea with chewy balls of taro flour, has been popular among young, urban Chinese.

3. Philosophical significance of Chinese medicine中医的哲理内涵

A. 中医是不是科学有待论证，但中医有着深厚的哲学内涵却毋庸置疑。中医通常从宏观角度认识问题，强调整体性和辩证施治。中医通过望闻问切来诊病，西医注重症状，如体温和化验结果。中医通过看人的气色，舌质等外部症状来分析脏器病变，并选用天然药物或针灸等疗法，西医多用化学合成药物或手术。

Although it is debatable whether Chinese medicine is scientifically sound, you can not deny that it has rich philosophical significance. Usually a Chinese

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medicine practitioner approaches the illness from a broader perspective,

emphasizing its entirety and dialectical implications. A Chinese doctor examines his patient by using methods like observing, smelling, asking and feeling. His western counterpart relies on symptoms like body temperature and lab tests. The Chinese doctor determines the problems of the patient’s internal organs by inference through observing various exterior signs, such as complexion or the tongue. He relies on herbal medicines and acupuncture for treatment, while a western doctor uses chemical-based medicine and surgery.

B. 根据古代理论，身体是个有机的整体。如果一个部位出现问题，整个身体状况都会失去平衡，人就会生病。针对疾病的药物治疗，其目的就是使人体达到平衡。人们相信治疗疾病有三个步骤。第一是药膳，第二是引导，即身体的运动，第三才是药剂。这是在前两种办法都不奏效的情况下才会采用的最终方式。

According to ancient theory, the body is an organic whole. If any part of it does not work properly within the overall regime, the body becomes unbalanced and the person falls sick. Medical remedies opposite in nature to the illness being treated should be prescribed in order to return the body to a balanced state. The Chinese believed that treatment of any disease consists of three stages. The first is medical food, the second physical exercises. The third, drugs, were considered a last resort if the first two failed.

C. 医食同源，日常的饮食也有药用价值。饮食有五味：酸苦甜辣咸，也有四种特性：寒热温凉。五味决定着食物或药物对于机体的疗效。比如，辣味可以促进循环，使重要的能量“气”得以发挥。苦味能够通塞，促进肠胃的蠕动。酸性的食物能够积累能量，而咸味的食物能够缓解压力。食物的四种特性通过对相反性态的抑制起到治疗的作用。

Medicine and food share the same origins, which is why an everyday meal can also be of medicinal value. The recommended dietary regime comprises five tastes: sour, bitter, sweet, pungent and salty, and four natures: cold, hot, warm and cool. The five tastes determine how a food or drug affects the organism. For example, pungent food promotes circulation and evaporation of vital energy qi. Bitter tasting food opens blocked centers and promotes healthy bowel movement. Eating sour dishes accumulates and concentrates vital energy, and salty food

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