江苏菜，也被称为淮扬菜，是中国八大菜系之一，以其精致细腻、选料讲究、口味多样而闻名。在中英文对照中，江苏菜的特色可以这样表达：

Jiangsu cuisine, also known as Huaiyang cuisine, is one of the eight major cuisines of China. Renowned for its delicate and intricate preparation, meticulous ingredient selection, and a wide range of flavors, Jiangsu cuisine stands out among the diverse culinary traditions of China.

江苏菜的历史可以追溯到春秋时期，当时的吴国和越国就以美食著称。到了明清时期，随着经济的繁荣和文化的交流，江苏菜达到了它的鼎盛时期。

The history of Jiangsu cuisine can be traced back to the Spring and Autumn period, when both the Wu and Yue states were known for their culinary delights. During the Ming and Qing dynasties, with the prosperity of the economy and the exchange of culture, Jiangsu cuisine reached its peak.

代表性的菜肴如清炖蟹粉狮子头、松鼠桂鱼、软兜长鱼等，都展现了江苏菜的独特魅力。这些菜肴不仅味道鲜美，而且在制作工艺上也十分讲究。

Representative dishes such as Clear Soup Crab Roe Lion's Head, Squirrel Mandarin Fish, and Soft-fried Softshell Turtle are just a few examples that showcase the unique charm of Jiangsu cuisine. These dishes are not only delicious but also require meticulous preparation techniques.

在中英文对照中，这些菜肴的名字也可以这样翻译：

- 清炖蟹粉狮子头: Clear Soup Crab Roe Lion's Head

- 松鼠桂鱼: Squirrel Mandarin Fish

- 软兜长鱼: Soft-fried Softshell Turtle

江苏菜以其独特的风味和精致的烹饪工艺，在中国乃至世界享有盛誉。无论是本地人还是游客，在品尝江苏美食时都能感受到其深厚的文化底蕴和独特的风味。

Jiangsu cuisine is renowned for its unique flavors and exquisite cooking techniques, enjoying a prestigious reputation both within China and around the world. Whether locals or visitors, those who savor Jiangsu delicacies can appreciate its rich cultural heritage and distinctive flavors.