Suzhou's culinary sophistication is also tied to seasonality with dishes such as green dumplings, bracing cakes, snails before the dawn of time, wine cakes and winter wine. As the weather warms up in April, it's a good idea to try seasonal dishes such as marjoram, water chestnuts and fava beans, which are on the market and bring a touch of freshness to this early spring.

Gourmet: Squirrel Gui Fish, Biluo Shrimp, Wang's Lin Kee BBQ Cake, Dumb Pan-fried Pork, Crab Shell Yellow, Cinnamon Chicken Head Rice, Xishengyuan Hundun, Changfa Fresh Meat Moon Cake, and more.

Yangzhou

Yangzhou in March is another year to enjoy flowers and delicious Huaiyang cuisine and dim sum. Huaiyang cuisine focuses on the original flavor, pay attention to the fire work, good at stewing, sweet taste. There are schools of Yangzhou, Zhenjiang and Huaiyin cuisines, among which Yangzhou chefs are especially good at carving ingredients. Yangzhou people are very good at life, a day is like this: morning teahouse walk around, thousand-layer cake, emerald siu mai, three dingbao; clear soup noodle, crispy burnt, Longjing tea aroma floating; eat breakfast want to lunch, vinegar fried cinnamon fish fried shrimp waist, Chen Huadiao, a catty under the belly of the joy of Tao Tao; dinner after the night snacks want to a bowl of Lotus Seed Pudding, refreshing and replenish the brain, a sleep early in the morning.

Food: Yangzhou fried rice, big boiled dry silk, crabmeat lion head, Huangqiao baked cakes, shrimp roe dumplings noodles, three ding buns, emerald shao mai, steamed dumplings with crabmeat, shredded chicken rolls.

Nanjing

Salt-water duck is one of the specialties of Nanjing, which is fat but not greasy, and has the characteristics of fragrant, crispy and tender. The technique of making duck in Nanjing has a long reputation and was recorded as early as in the Southern Dynasties more than 1,400 years ago. In addition to Jinling roast duck, plate duck, brine duck, Jinling duck in sauce and eight treasures pearl duck are also quite distinctive.

Gourmet: Huali Duck Blood Vermicelli, Lion Head of Lion King's House, Lianhu Gao Duan Shop, "Unforgettable" Pickled Fish, Scholar's Bean, Mixed Bean Curd Waterlogged, Sugar Congee Lotus Root.

Chongqing

Those who have been to Chongqing must have tasted the famous hot pot there, which is a cool. Chongqing hot pot, also known as maw hot pot or spicy hot pot, raw materials are mainly beef tripe, pork yellow throat, duck intestines, cattle blood and so on. The local famous hot pot restaurants in Chongqing are Qin Ma, De Zhuang, Su Da Sister, Ba Xiang Fish Head and so on.

Also, Nanbin Road Food Street is the hottest dining street in Chongqing, where Qin Ma hot pot, Shunfeng 123, Grandma Bridge and Ayi Abalone and other food and beverage stores are located. The Jiefangbei Bayi Road Food Street is also a famous snack center, where Fatty Mom's skewers and Haojie's hot and sour noodles are popular.

Cuisine: Chongqing hot pot, spicy chicken, spring water chicken, chicken on a stick, hairy blood wanton, over-the-bridge scribbles, Shancheng small soup dumplings, shredded chicken and tofu brain.

Beijing

Peking duck, known as the "world's best food", has been famous for a long time. Peking duck is divided into two kinds of stewed oven roast duck and hanging oven roast duck, successive generations of gourmets to eat Peking duck is very research, such as in the winter, spring and autumn seasons to eat the best roast duck; sliced to do with the belt with meat, thin and not broken.

Beijing brings together flavors from all over China, with tens of thousands of restaurants, thousands of old stores, and more than a hundred long-established restaurants and exotic restaurants that tempt the taste buds of diners. Here again, there are many special food streets, go to Wangfujing, Donghuamen food street, Guang'anmen food street to find the flavor of Beijing.

Cuisine: Peking Duck, Shabu Shabu, Full House, Crispy Chicken, Sai Fragrant Melon, Phoenix Paddy, Oolong Spitball.