江蘇菜，又叫淮揚菜，流行于長江下流區(qū)域，以水產(chǎn)作為主要原料，注重原料的鮮味。其雕刻技術(shù)十分珍貴，其中瓜雕(melon carving)尤其著名。烹飪技術(shù)包括燉、烤、培、煨(simmering)等。江蘇菜的特色是淡、鮮、甜、雅。江蘇菜系以其精選的原料，精細(xì)的準(zhǔn)備，不辣不溫的口感而出名。因為江蘇氣候變化很大，江蘇菜系在一年之中也有變化。味道強(qiáng)而不重，淡而不溫。

　　【參考譯文】

　　Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach region of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are unusual, of which the melon carving technique is especially well-known. Cooking techniques consists of stewing, roasting, baking and simmering, etc. the flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu Cuisine is well-known for its careful selection of ingredients, its meticulous preparation, and its “not-too-spicy, not-too-bland” taste. Since the climate varies considerably in Jiangsu, the cuisine also varies throughout the year. The flavor is strong but not too heavy, light but not too bland.