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In the early morning hours at the Suzhou (Sūzhōu, 苏州) Silk Market, near the historic Pingjiang Road (Píngjiāng Lù, 平江路), two culinary enthusiasts delve into the world of 食材 (ingredients, shícái) shopping, focusing on 肉类 (meat, ròulèi) and 海鲜 (seafood, hǎixiān). They hire vendors to 谈价 (negotiate prices, tán jià) and inquire about 品质 (quality, pǐnzhì) and 选择 (selection), xuǎnzé), emphasizing the importance of 保鲜 (freshness, bǎoxiān) and 原产地 (origin, yuánchǎndì) for each product.
A seller offers a 保证 (guarantee, bǎozhèng) on his goods, noting the possibility of 退货 (return, tuìhuò) in case of dissatisfaction, thus ensuring a fair 交易 (transaction, jiāoyì). They discuss the merits of 本地 (local, běndì) versus 进口 (imported, jìnkǒu) produce, with a particular interest in 有机 (organic, yǒujī) options. As they explore, they encounter 赠品 (free gifts, zèngpǐn) offered with purchases and note the 降价 (price reduction, jiàngjià) signs, appreciating the wisdom of 货比三家 (comparing prices, huò bǐ sān jiā) before making decisions.
They engage in 讨价还价 (bargaining, tǎojià huánjià), seeking the best deals for both 批发 (wholesale, pīfā) and 零售 (retail, língshòu), being wary of 过期 (expired, guòqī) items. They are meticulous about 原料 (raw materials, yuánliào) and ask about 保存 (preservation, bǎocún) methods. Before finalizing their purchases, they 品尝 (sample, pǐncháng) some delicacies, fully immersed in the market experience.
