江苏菜

江苏菜，又叫淮阳菜，流行于在淮阳湖下流。

Jiangsu Cuisine , also called Huaiyang Cuisine , is popular in the lower reach of the Yangtze River .

江苏菜的原料资源分布及其用料特点研究

On Ingredients Resource Distribution of Jiangsu Dish and its Usage

我们这里的江苏菜做得很好。

We have very good Jiangsu food here .

江苏菜的特点是原汁原味原色，以油重味浓为主，但又油而不腻，浓中带甜。

Jiangsu or Yangzhou cooking emphasizes the original flavors of the ingredients and the use of oil , although the food is not greasy .

从对全国乃至全世界的历史和现实影响分析，江苏菜的代表应是淮扬菜，淮扬菜的代表是扬州菜。

From analyzing the historical and realistic influence on China and even the whole world , the representative flavour of Jiangsu food should be Huaiyang Cuisine and the one of Huaiyang Cuisine should be Yangzhou food .

江苏毛豆（菜用大豆）引种试验

Characteristics of Jiangsu Green Soy Bean ( Vegetable Soybean ) in Beijing