2019年英语四级翻译模拟：淮扬菜

　　江苏菜，又叫淮扬菜，流行于长江下流区域，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕(melon carving)尤其著名。烹饪技术包括炖、烤、培、煨(simmering)等。江苏菜的特色是淡、鲜、甜、雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。

　　【参考译文】

　　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.