Cantonese cuisine is suffused with seasonable food recipes. Cantonese are convinced that food is medicine and health should be carefully taken care of. Recipes of four seasons fully take advantage of the best food materials in season and every drop of nutrition in food that is beneficial to body. After I, a southerner, migrated to the dry city Beijing, I came to understand the importance of nourishing soups cooked by my mother immediately while, in the past, they were a matter of common practice to me. I applied so many moisturizing creams to protect my skin that the bottles are beyond counting and used water dispenser to make tea in the whole winter. The dry season is leaving, and the pattering rain in the spring may be a herald that this summer will be damper or hotter. At this time, we had better eat a reasonable diet according to the natural rules that we should intake more vitamins to boost immunity, drink more water, and eat more vegetables and food that old grandma can recognize.