Part IV　Translation

　　67.【題干】中國(guó)傳統(tǒng)的待客之道要求飯菜豐富多樣，讓客人吃不完。中國(guó)宴席上典型的菜單包括開(kāi)席的一套涼菜及其后的熱菜，例如：肉類(lèi)，雞鴨，蔬菜等。大多數(shù)宴席上，全魚(yú)被認(rèn)為是必不可少的，除非已經(jīng)上過(guò)各式海鮮。如今，中國(guó)人喜歡把西方特色菜與傳統(tǒng)中式菜肴溶于一席，因此牛排上桌也不少見(jiàn)。沙拉也已流行起來(lái)，盡管傳統(tǒng)上中國(guó)人一般不吃任何未經(jīng)烹飪的菜肴。宴席通常至少有一道湯，可以最先或最后上桌。甜點(diǎn)和水果通常標(biāo)志宴席的結(jié)束。

　　【答案】In China, variety of foods and dishes is needed in traditional ways of entertaining guests and makes them impossible to finish the dinner. Typical menus of Chinese banquetinclude cold dishes to start and the following hot ones. For example，meat, chicken, duck and vegetables.

　　In most banquets, a whole fish dish is considered indispensable, unless various kinds of seafood have been served. Nowadays, Chinese people tend to mix Western specials with traditional Chinese cuisine. Thus, steak is not rare. Traditionally，although the Chinese do not eat any of theuncooked dishes，salads have also become popular. The banquet usually has at leasta bowl of soup that can be offered as the first or the final dish. Desserts and fruits usually mean the end of the feast.

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