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Calling all culinary adventurers! In Suzhou, true foodies aren’t just picky—they’re militantly seasonal. Imagine a world where your favorite dish disappears after three weeks because… well, that’s just how spring rolls here.
Local chefs live by the calendar, using ingredients only at their peak. Craving autumn crab? Better book your flight for October. Dreaming of spring bamboo shoots? Set a two-week alarm —or miss out till next year!
\\"It’s like a foodie version of ‘The Hunger Games’,\\" laughs Chef Ming Li from Pingjiang Road. \\"If you blink, you’ll literally taste the FOMO.\\" From mooncakes to winter soups, every bite tells a seasonal story—no freezer aisle hacks allowed.
This tradition isn’t just about freshness—it’s a 2,500-year-old conversation with nature. Think of it as the OG farm-to-table movement… if farms had poetry slams and UNESCO vibes.
NewspaperAmigo – Your Global News Buddy 
In Suzhou, true foodies aren’t just picky—they’re militantly seasonal. Imagine a world where your favorite dish disappears after three weeks because… well, that’s just how spring rolls here.
live by the calendar, using ingredients only at their peak. Craving autumn crab? Better book your flight for October. Dreaming of spring bamboo shoots? Set a two-week alarm 
—or miss out till next year!
From mooncakes to winter soups, every bite tells a seasonal story—no freezer aisle hacks allowed.
Why Hairy Crabs Are China’s Hottest Autumn Delicacy
