First-line doctors say that the general practice is almost "completely annihilated", but we can’t stop working because of a fever.

The news from The Paper seems to be earlier and faster than expected. At this moment, Shanghai began to usher in the first wave of infection after the "New Ten Articles".

Since last week, almost every Shanghai resident has found himself or someone around him "caught". Omicron has spread rapidly in an unpredictable manner, and the number of positive infected people has surged. On December 22nd, Zhang Wenhong, director of the National Center for Infectious Diseases, said that Shanghai is expected to reach the peak of infection within one week.

At the other end of the shock wave, the medical staff stuck to the line of defense. Medical institutions are high-risk areas. Recently, many medical staff have been infected one after another. Now, most of the first infected medical staff quickly return to their posts after the symptoms are relieved, and make every effort to ensure the orderly operation of medical services.

On December 22nd, six first-line doctors from Shanghai 3A hospitals, district hospitals and community health service centers told The Paper (www.thepaper.cn) reporters about the current situation of hospitals and the status of medical care at this time. Some doctors were infected with Covid-19 not long ago, and they have not fully recovered. A slightly hoarse voice came from the other end of the phone; During the brief interview, they were still busy explaining their work matters.

Pressure, responsibility, worry, risk, mission … At this time, every doctor has too many things on his shoulders and is busy, which has also become a state of irresponsibility. Perhaps their voices are weaker than usual, but the power they emit is even more awe-inspiring.

On December 22nd, in the emergency building of Shanghai Changhai Hospital, the number of visits was much higher than before the current epidemic. The picture in this article is provided by the interviewee.

The infection of medical staff is earlier and faster than that of society, but the emergency can’t stop for a moment.

Narrator: Wang Meitang, Director of Emergency Department of Shanghai Changhai Hospital

I haven’t left the hospital or the emergency department since this wave of epidemic. I was infected with the virus on December 16th, and the symptoms were very serious that day. I lay in the office for a day and returned to work on the 17th. Because the emergency department is very busy and stressful recently, I really don’t have time to rest. My symptoms have been much better these two days, such as stuffy nose and sore throat, which basically do not affect my work.

Stress can be seen from some data. On December 21st, the number of emergency visits reached 1,517. Before this wave of epidemic, the number of emergency visits per day was about 800 to 900, but now it has almost doubled and is still climbing. In the emergency building, most patients will leave after seeing the doctor, and seriously ill patients will be diverted to the inpatient ward after rescue. There are about 20 temporary observation patients stranded in the emergency room at ordinary times, and now it has reached more than 50. These patients are all our care.

On December 22nd, in the emergency building of Shanghai Changhai Hospital, the number of visits was much higher than before the current epidemic.

On the other hand, the infection of medical staff is earlier and faster than that of society. I think this is understandable. First, because medical staff themselves are members of society, they have the same risk of infection in the community as ordinary people. Second, with the surge of medical staff, the risk of hospital environment is higher than that of society, and medical staff have to face such risks every day.

Judging from the situation in the past week, nearly 80% of our more than 100 emergency medical staff have been infected with COVID-19, which is really cruel. Most of the emergency doctors and nurses are young and middle-aged, all of them have been vaccinated, and the symptoms are generally in the upper respiratory system, such as fever, cough and headache, but there are still medical staff who even have high fever for four or five days, which is very distressing.

At present, most of the medical symptoms have been relieved, and they have all returned to their posts, which is remarkable. As we all know, the emergency department can’t stop for a moment. The hospital has also been sending staff to support emergency and fever clinics, but to be honest, working here for two or three days will soon face the risk of infection.

As the head of the emergency department, my responsibility is self-evident, and I dare not slack off. In addition to management matters, now I insist on making rounds every day, always on the front line, and my colleagues go all out to ensure the smooth operation of the emergency department.

Under such a high-pressure environment, our colleagues have become "yang" one by one.

Narrator: Emergency doctor of Huashan Hospital affiliated to Fudan University in Gao Jiamin.

On December 7 th, a big white background photo was circulated in the circle of friends, and the three characters of "the end of the whole drama" behind it poked the cheers that had been suppressed in our hearts for three years. However, we are well aware that after the "liberalization", the medical system, especially the first portal of hospitals, fever clinics and emergency departments, will face the biggest challenge in the past three years.

The isolation ward on the second floor of the fever clinic first accepted the hospitalization task of the patient under observation. On December 12th, the situation of the fever clinic was still under control. From December 13th, the "painting style" began to change. Not only were there more and more people with high fever, but also COVID-19-positive patients with hospitalization needs began to appear.

At 16: 50 on December 13th, I received a message from a fever clinic doctor that a 27-year-old female patient with neurogenic bladder, positive for antigen, had undergone left nephrectomy and ureterovesical reconstruction, and had high fever with low back pain and dysuria for 2 days. When I saw the patient in the hall, she was sitting in a chair and her spirits were very low. I learned that her parents are far away from Beijing, and the whole family, including her elderly grandmother, is suffering from high fever. She has a very obvious low back pain after high fever, and she is very worried that her only kidney will be affected.

After admission, we actively evaluated her condition, and through drug treatment, her urinary tract infection was quickly controlled. As the low back pain continues, she is very anxious and puts forward a lot of demands, and we will fully communicate with her every time. In the end, her condition was completely relieved. Before leaving the hospital, she said that she would send banners to our fever clinic and emergency department, and said, "Maybe you don’t think it is necessary, but for me, you saved my life."

Recently, Huashan Hospital affiliated to Fudan University received a banner from a positive patient in the isolation ward of fever clinic.

Since then, we have devoted ourselves to the treatment of other positive patients. There are a lot of patients, including people with serious basic diseases. We need to help them with lumbar puncture and deep vein puncture in the isolation ward … In such a high-pressure environment, our colleagues have become "yang" one by one, and some colleagues have to take a short break under the high fever.

Dr. Wang Xinxin, who just joined Huashan Hospital this year, and I encouraged each other to drink more water, milk and fruit, so as to preserve our strength and strive for "sunset". When many comrades fell down beside them, two original people in the isolation ward had been working overtime for a week to collect patients and write medical history to ensure the orderly diagnosis and treatment of positive patients. At the same time, under the protection of the isolation ward, colleagues who are completely asymptomatic continue to work.

At the end of the night rounds, I passed by the transitional rescue room. When I saw the patients who were still temporarily under observation, I looked at the brothers and sisters who were sticking to their posts, looked at the busy figures in each post, and then looked at the first pennant in the isolation ward, and my heart was filled with infinite emotion. Perhaps this challenge is unprecedented, this rainstorm is violent, but as long as we work together, it will eventually be the last darkness before dawn, and if we break through the darkness, we will see the light.

General practice is almost wiped out, but we can’t stop working because of a fever.

Narrator: Zhang Jiaxiong, Director of Otolaryngology, Shanghai Tenth People’s Hospital

This wave of epidemic situation is grim. When we examine patients, almost all patients need to take off their masks, so our otolaryngology department is a high-risk post. After this wave of infection, the whole department is almost "completely annihilated". Of the more than a dozen employees in the department, only one is not infected with Covid-19, but she also has mild symptoms of sore throat. My wife and children are also infected. In the past two days, my fever has reached nearly 39 degrees, and my throat is particularly painful. I feel that the disease is still developing.

However, everything in the department is still running as usual. We can’t go to work because we have a fever. We have to go to the specialist clinic, and the operation and emergency should be as usual. Everyone is basically sick and feverish, working and on duty in the front line. If a colleague’s symptoms are serious and he can’t persist, the person with lighter symptoms will help him put his class on top and make some adjustments to the shift schedule. Everyone will carry forward the spirit of unity and mutual assistance.

Now doctors, nurses, anesthesiologists and patients are all infected and feverish, and the number of our patients is still increasing. Because of the characteristics of the specialty and the need for patients to take off their masks, the risk is higher than that of fever clinics. At the same time, because many people infected with Covid-19 have symptoms such as sore throat, dry throat and itching, our outpatient department and emergency department are under great pressure, which has become the reason why we can’t stop.

Recently, Zhang Jiaxiong (first from right), director of the Department of Otolaryngology, Shanghai Tenth People’s Hospital, performed an operation on the patient.

In the process of diagnosis and treatment, we take "one-level plus" protective measures, that is, wearing hats, masks and face screens, plus anti-dressing. Our emergency doctors are the hardest, because the emergency department is open 24 hours a day, and they can’t refuse patients. The longest duty time for emergency medical care is 24 hours, and they can’t get off work until 8 am the next day. If there is surgery, they can’t get off work. As far as I’m concerned, I take an expert clinic in the morning and handle the operation in the ward in the afternoon. It is definitely uncomfortable to wear a mask to work for a long time when you have a fever, but we must persist, persist and persist.

I think at present, it is incumbent on us as medical staff to bite our teeth, tide over the difficulties together and face the impact of this epidemic together. If it used to be based on social prevention and control, now is the time for hospitals to really face the test.

So at this time, as a medical worker, as a Communist party member, and as a department director, I must also rush ahead and command from the front. If I hide behind alone, other employees will see it, so every day, no matter how high my fever is, I am the first to go to work and the last to leave, in order to give you a demonstration and become the backbone of the staff in the department.

The peak of infection hasn’t come yet, and we are actively expanding the beds for severe illness and rescue.

Narrator: Director of Emergency Department, Fengxian District Central Hospital, Chen Kang.

Recently, the number of emergency cases received by the emergency department has increased significantly, and the focus of our department is also here.

There are so many patients who need to be rescued, mainly from two parts. First, because the weather turns cold, some patients with basic diseases get worse and are sent to rescue. The other part was sent by patients with basic diseases complicated with respiratory diseases for rescue. Therefore, the total number of patients now is twice or even more than that before this round of epidemic.

There are 70% to 80% infected medical staff in our department. Generally speaking, there are no symptoms and they will return to their posts soon. Of course, departments and hospitals will seek the opinions of rehabilitation personnel, and only when their physical symptoms are relieved and they are willing to return to work will they come back, and at the same time, they will arrange work for those who return to work as much as they can.

Recently, Fengxian District Central Hospital.

I am under great management pressure as the director of the department. For example, every day, there are new situations and new problems. In the past, the schedule was arranged every two weeks and once a month. Now it is arranged once a day or even half a day, and people should be coordinated every day.

The admission of patients to the hospital is also one of my recent key tasks. With the increase of patients, beds and wards have become very tense. It is definitely not possible for patients to be confined to the emergency department, and problems such as hospitalization and discharge need to be solved.

I’m more worried about the trend of the peak infection now. When it will come, we should prepare in advance. At present, although the number of critically ill patients has increased, the peak has not yet come, and the elderly and people with basic diseases will be about two weeks later than the peak of social surface infection. After these people are infected, the rescue pressure of medical institutions will be great. We are actively making preparations to expand the beds for critical illness and rescue.

There’s nothing else to say. In the event of such a century epidemic, we must rush up. This is also the duty of medical staff, and we must go all out. Otherwise, what should we do? It’s not only the medical staff who are under pressure, but everyone is facing challenges. Only with the concerted efforts of Qi Xin, we can get through this epidemic together.

I really want everyone to go back to rest, but the medical staff has gone back to rest. What about the residents?

Narrator: Zhang Jianmin, Deputy Director of Changbai Community Health Service Center in Yangpu District, Shanghai.

These days, my feelings are very deep, and it is really not easy for everyone. I found that when meeting with you, many people’s voices were "pulled".

Last week, we were informed to start the deployment. This Monday (December 19th), our fever sentinel clinic was officially opened, and 54 people were admitted that day. The number of people basically doubled the next day. In recent days, the number of patients in this clinic has reached more than 100 every day. In order to serve as many residents as possible, we can only make some dynamic adjustments. On the first day, we dispensed medicine for residents for about three days, and then changed it to two days later.

At the same time, the statistics of our community health service center today are: 97 medical workers, 49 on the job; 16 logistics workers, 4 on the job, others are infected. Some of the employees on the job are symptomatic, but everyone is really "slightly injured."

To be honest, I really want everyone to go back to rest, but our medical staff has gone back to rest. What about the residents? I am very moved that all of us have the same heart. As long as we can support it, we want to go to work. We also have two doctors, Yuan Jin and Zhang Lei, who actively responded to the call of the municipal government and joined the emergency temporary medical rescue team, which really stepped forward at a critical moment.

Recently, Changbai Community Health Service Center recently visited the site.

At present, our manpower is very precious, and the more tired we are, the easier it is for the virus to take advantage of it. Therefore, we also hope to adjust everyone’s workload as much as possible. For example, if patients come to see a doctor and prescribe medicine in the morning, we will try our best to let employees with less things at hand go home and rest in the afternoon. The center is also trying to replenish some materials for everyone. Frankly speaking, yellow peaches are not easy to buy, so we gave lemons or something to the employees.

I’ve been working at the management level for a while, and it’s actually the sixth day of infection. Today I officially returned to work, but I had to deal with my work at home a few days ago.

Frankly speaking, I am also very sad every day, except for bedtime, things are full. In the morning, I mainly look at the situation of the outpatient service and whether there are enough people in the post; In the afternoon, I will take a look at the situation of the medicine, which is enough for a few days; I will also attend the dispatching meeting of the higher authorities and communicate with the employees.

Recently, in the friends group of medical staff and WeChat group of Changbai Community Health Service Center, everyone encouraged each other.

Including our community health service center and vaccination work, in this special period, this part of the work may also face downsizing. We must find ways to deploy and arrange limited personnel to the most needed positions to ensure the operation of our center. After consultation with the street, we can only stop the vaccine door-to-door service, but the work of the vaccination point is still in progress.

In addition, in order to cope with the emergency treatment of severe patients who may come later, our community should also undertake some research and health monitoring work for high-risk groups and susceptible groups, including the elderly, infants, pregnant women, people who need hemodialysis, cancer patients, etc. Of course, we are also doing this part of the work every day. We need family doctors and neighborhood committees to cooperate in this work, and now both of them are facing the problem of downsizing, so the workload of colleagues who are still on the job will also increase.

I think the hardest thing is only these two weeks. I believe that when the peak passes, it will gradually return to normal. My wife is also a doctor, and she has been very busy recently. A few days after I had a severe fever, she still had to go to the hospital, and especially told our first-grade son not to come to my room. The child still understands and understands. Last week, he drew me a card. I saw it later, and it was really touching.

As long as my physical condition permits, I will always stick to my first-line position.

Narrator: Endocrinologist, tongji hospital, Liu Guanghui.

After the introduction of the "New Ten" optimized prevention and control policy, our hospital immediately opened a positive clinic, an Internet hospital fever clinic and a positive patient ward in COVID-19. As a physician, I was also transferred to support the work of positive clinic and emergency department.

During the defending war of Great Shanghai in the first half of this year, I participated in the rescue work of three shelters. In the second half of this year, I signed up for the support of Sanya shelter in Hainan and had some anti-epidemic experience. In the positive diagnosis area, I am mainly responsible for helping some positive infected people with chronic diseases to prepare medicines, giving patient answers and professional treatment. In the epidemic, once this kind of people stop taking drugs and the basic diseases are not controlled, they may be in danger of developing into severe diseases. In addition, these patients have been infected with Covid-19. If they go to the outpatient clinic to get their prescriptions, there is bound to be a risk of cross-infection. The establishment of a positive clinic will help reduce the risk of infection in the whole outpatient clinic.

Liu Guanghui, an endocrinologist from tongji hospital, Shanghai, once worked in Shanghai Shelter (data map).

While working in the positive clinic, I also take care of the work in the fever clinic of the Internet hospital. I meet many patients who are worried about COVID-19. I will give them comfort at the first time, evaluate their condition and give guidance in drug treatment. For some mild cases, I will suggest that they can use antipyretics, cold medicines or cough medicines at home first, so as to reduce their rush to the hospital and avoid the risk of cross-infection. For some people with basic diseases, I will comprehensively judge whether it is necessary to come to the hospital for further diagnosis and treatment according to their situation.

With the recent increase in the number of fever clinics and emergency treatment, the work intensity has suddenly increased, and many medical care workers have been infected one after another. Faced with the situation of combative "downsizing", I was immediately transferred to emergency support, and I have been working for a week now. In the emergency room or temporary observation room, most of the recent arrivals are positive. They may be complicated with basic diseases such as coronary heart disease, chronic bronchitis, emphysema and diabetes, and even have the risk of sudden death at any time. We need to identify these critically ill patients and prevent them before they happen.

Every time we take over, we not only have to deal with the patients handed over from the previous class, but also receive new patients from time to time. The nerves are very tight throughout the work. The whole medical process needs the full cooperation of medical care and other links, from pre-examination and triage to final diagnosis and treatment, every step needs to be meticulous. As Director Wu Xianzheng of the Department of Emergency Medicine said, Tongji Emergency Department spent sleepless nights to protect every patient, risking high risks and fighting at the forefront of the fight against the epidemic. "243650"-24 hours, 365 days and 0 rest, this is the solemn promise of Tongji emergency patients!

As long as my physical condition permits, I will always stick to my first-line position. I’m also a party member, so I go to help wherever I need it. Here, I would also like to appeal to some patients with chronic diseases to pay attention to the observation of their own condition during their stay at home, and come to the hospital in time in case of wheezing and dyspnea. If the condition is stable, you can carry out some moderate home exercise at home, but the intensity is less than usual, while maintaining regular work and rest and developing good eating habits.

Help each other in the same boat, I hope we can win the battle against the epidemic as soon as possible!

Original title: Self-report of six first-line Shanghai doctors: Perhaps the biggest challenge in three years, we must go all out.

Editor: Yang Sihai

Editor: Zhou Shangdou

Audit: Feng Fei

School of Mathematics held the 6th Forum on Systems Science and a series of systematic seminars.

  On October 18th,Institute of Mathematics and System Science, China Academy of SciencesInstitute of Systems ScienceSponsored"The 6th System Science Forum and Systematics Seminar Series"existMathematics collegeSouth building 204 lecture halllineAcademician Wan Zhexian, Academician Chen Hanfu, Academician Lin Qun, Academician Lin Huimin, Professor Fang Fukang, Professor Yu Jingyuan,Secretary of the Party Committee of Mathematics CollegeWang ShouyangandVice President Gao Xiaoshan and more than 140 experts, scholars and graduate students from inside and outside the hospital and Beijing.AttendedThis academic activity. This year coincides withThe 35th anniversary of the establishment of the Institute of Systems Science, this activityGather togetherSystem science forum, greenAcademic report in 2000 and "Systematic Seminar Series Activities" organized by Shanghai Academy of Science.The system science forum was presided over by researcher Yang Xiaoguang, deputy director of the Institute of Systems..

  At the opening ceremony,Speech by Wang Shouyang.First of all, on behalf of the School of Mathematics, he congratulated the system on its 35th anniversary..Over the past 35 years, the system has trained a large number of outstanding talents for China, the world system science and related sciences, and made a series of achievements.haveThe work with important international influence has played an important role in national defense construction, economic security, industrial application and other fields. For the future development of the system institute, he pointed out that system science has great achievements. With the process of globalization, China’s further reform and opening up and the arrival of the era of big data, system science has more major development opportunities and is also facing new major challenges.;System science has its own development model, so we should respect the law, choose our own development strategy and cultivate more outstanding talents.

  Subsequently, academician Lin Huimin and researcher Wang Shouyang, experts in computer software and theory, gave reports on "Odd-even Game and Model Checking" and "Talking from Rotterdam, the former largest port in the world" respectively.

  Youth academic report bySystem instituteLi Hongbo, Assistant Director, presided over it..Three young backbone researchers Huang Yi, Yang Cuihong and Feng Xiutao from three key laboratories of the Institute of Systems made speeches respectively.Active Disturbance Rejection Control: Thought, Practice and Analysis》、《Talking about "Made in China"》、《Stream cipher: past, present and future"Report.

  Director of the systemZhang Jifeng presided overSymposium on system science development.He thanked everyone for their support and help, summarized and reviewed the history and achievements of the system, and encouraged young researchers to work hard, take over the banner of the older generation and strive for greater achievements.The topic of the symposium on the development of systems science is to discuss the development, frontier problems and future trend of systems science. Professor Che Hongan of Shanghai University of Science and Technology gave a keynote speech "Thinking about what kind of innovation should be put forward by Mr. Wu Wenjun". Everyone talked passionately about the development of systematics, and the atmosphere was rich and warm.

  Finally, Gao Xiaoshan made a concluding speech and introduced the situation of the center of Excellence to everyone.. hepoint out,Most of the achievements of the system come from the older generation of researchers, who have great hopes for young people and hope that everyone will work hard and continue the glory of the system.

 

 Seminar site

General Administration of Customs: China’s import and export increased by 5.8% in the first four months of this year.

Cctv newsAccording to customs statistics, in the first four months of this year, China’s total import and export value was 13.32 trillion yuan, a year-on-year increase of 5.8%. Among them, exports were 7.67 trillion yuan, an increase of 10.6%; Imports were 5.65 trillion yuan, up by 0.02%; The trade surplus was 2.02 trillion yuan, up 56.7%. In dollar terms, China’s total import and export value in the first four months of this year was 1.94 trillion US dollars, down 1.9%. Among them, exports were 1.12 trillion US dollars, up 2.5%; Imports reached US$ 822.76 billion, down 7.3%; The trade surplus was $294.19 billion, an increase of 45%.

  In April this year, China’s import and export amounted to 3.43 trillion yuan, an increase of 8.9%. Among them, exports were 2.02 trillion yuan, an increase of 16.8%; Imports were 1.41 trillion yuan, down 0.8%; The trade surplus was 618.44 billion yuan, up 96.5%. In dollar terms, China’s import and export in April this year was US$ 500.63 billion, an increase of 1.1%. Among them, the export was 295.42 billion US dollars, an increase of 8.5%; Imports reached US$ 205.21 billion, down 7.9%; The trade surplus was $90.21 billion, an increase of 82.3%.

  Main features of China’s foreign trade import and export in the first four months of this year:

  The proportion of import and export of general trade has increased. In the first four months, China’s general trade import and export was 8.72 trillion yuan, up 8.5%, accounting for 65.4% of China’s total foreign trade, up 1.6 percentage points over the same period last year. Among them, exports reached 5.01 trillion yuan, up by 14.1%; Imports reached 3.71 trillion yuan, up by 1.8%. In the same period, the import and export of processing trade was 2.38 trillion yuan, down 9.8%, accounting for 17.9%. Among them, exports were 1.57 trillion yuan, down 4.7%; Imports reached 810.78 billion yuan, down 18.2%. In addition, China’s import and export by bonded logistics was 1.73 trillion yuan, an increase of 15.4%. Among them, the export was 676.42 billion yuan, an increase of 23.4%; Imports reached 1.05 trillion yuan, up by 10.8%.

  Imports and exports to ASEAN and the European Union increased, while those to the United States and Japan declined. In the first four months, ASEAN was my largest trading partner, and my total trade with ASEAN was 2.09 trillion yuan, up by 13.9%, accounting for 15.7% of my total foreign trade. Among them, exports to ASEAN were 1.27 trillion yuan, an increase of 24.1%; Imports from ASEAN reached 820.03 billion yuan, up by 1.1%; The trade surplus with ASEAN was 451.55 billion yuan, an increase of 111.4%. The EU is my second largest trading partner, and my total trade with the EU is 1.8 trillion yuan, up by 4.2%, accounting for 13.5%. Among them, exports to the EU reached 1.17 trillion yuan, up by 3.2%; Imports from the EU reached 631.35 billion yuan, an increase of 5.9%; The trade surplus with the EU was 541.46 billion yuan, up 0.3%. The United States is my third largest trading partner, and my total trade with the United States is 1.5 trillion yuan, down 4.2%, accounting for 11.2%. Among them, exports to the United States were 1.09 trillion yuan, down 7.5%; Imports from the United States were 410.06 billion yuan, an increase of 5.8%; The trade surplus with the United States was 676.89 billion yuan, narrowing by 14.1%. Japan is my fourth largest trading partner, and my total trade with Japan is 731.66 billion yuan, down 2.6%, accounting for 5.5%. Among them, exports to Japan were 375.24 billion yuan, an increase of 8.7%; Imports from Japan were 356.42 billion yuan, down 12.1%; The trade surplus with Japan was 18.82 billion yuan, compared with a trade deficit of 60.44 billion yuan in the same period last year. In the same period, China’ sThe total import and export of countries along the Belt and Road Initiative was 4.61 trillion yuan, an increase of 16%. Among them, exports were 2.76 trillion yuan, an increase of 26%; Imports reached 1.85 trillion yuan, an increase of 3.8%.

  The proportion of import and export of private enterprises exceeds 50%. In the first four months, the import and export of private enterprises was 7.05 trillion yuan, up 15.8%, accounting for 52.9% of China’s total foreign trade, up 4.6 percentage points over the same period last year. Among them, exports were 4.86 trillion yuan, up 20.2%, accounting for 63.3% of the total export value; Imports reached 2.19 trillion yuan, up 7.1%, accounting for 38.8% of the total import value. The import and export of state-owned enterprises was 2.18 trillion yuan, up 5.7%, accounting for 16.4% of China’s total foreign trade. Among them, exports were 605.24 billion yuan, up by 13.6%; Imports reached 1.57 trillion yuan, an increase of 3%. In the same period, the import and export of foreign-invested enterprises was 4.06 trillion yuan, down 8.2%, accounting for 30.5% of China’s total foreign trade. Among them, exports were 2.2 trillion yuan, down 6.9%; Imports reached 1.86 trillion yuan, down 9.8%.

  Exports of mechanical and electrical products and labor-intensive products all increased. In the first four months, China exported 4.44 trillion yuan of mechanical and electrical products, an increase of 10.5%, accounting for 57.9% of the total export value. Among them, the automobile was 204.53 billion yuan, an increase of 120.3%; Mobile phones reached 282.95 billion yuan, down 3.2%. In the same period, the export of labor products was 1.31 trillion yuan, an increase of 8.8%, accounting for 17.1%. Among them, clothing and clothing accessories were 330.46 billion yuan, an increase of 10.6%; Textiles reached 307.84 billion yuan, down by 0.8%; Plastic products reached 235.15 billion yuan, up by 12.6%.

  The import price of iron ore, crude oil and coal increased and fell, the import price of natural gas decreased, and the import price of soybean increased. In the first four months, China imported 385 million tons of iron ore, up 8.6%, and the average import price (the same below) was 781.4 yuan per ton, down 4.6%; 179 million tons of crude oil, up by 4.6% to 4017.7 yuan per ton, down by 8.9%; 142 million tons of coal, an increase of 88.8%, 897.5 yuan per ton, down 11.8%; Refined oil was 13.587 million tons, up 68.6% and 4084.4 yuan per ton, down 19.1%. In the same period, imported natural gas was 35.687 million tons, a decrease of 0.3% and 4,151 yuan per ton, an increase of 8%. In addition, 30.286 million tons of soybeans were imported, up by 6.8% to 4,559.8 yuan per ton, up by 14.1%. Imports of plastics with primary shapes were 9.511 million tons, down by 7.6%, and 10.8% per ton was 10,800 yuan; The unwrought copper and copper products reached 1,695,000 tons, down by 12.6% to 61,000 yuan per ton, down by 5.8%. In the same period, the import of mechanical and electrical products was 1.93 trillion yuan, down 14.4%. Among them, there were 146.84 billion integrated circuits, a decrease of 21.1%, with a value of 724.08 billion yuan, a decrease of 19.8%; There were 225,000 automobiles, a decrease of 28.9% and a value of 100.41 billion yuan, a decrease of 21.6%.

Ministry of Agriculture and Rural Affairs: To build 1,000 state-level ecological farms by 2025.

  In order to speed up the green transformation of agriculture and promote the rural ecological revitalization, the Ministry of Agriculture and Rural Affairs recently issued the Guiding Opinions on Promoting the Construction of Ecological Farms, which made it clear that by 2025, 1,000 national-level ecological farms will be built in China, 10,000 local ecological farms will be built in various provinces, a number of modern and efficient ecological agricultural market players will be selected and cultivated, a number of technical models for ecological agriculture construction will be summarized and popularized, and a set of supporting policies for the development of ecological agriculture will be explored, so as to continuously increase the supply of green and high-quality agricultural products and continuously improve agricultural quality.

  The Opinions put forward four key tasks to promote the construction of ecological farms.

  The first is to cultivate a number of eco-agricultural market players. Organize leading enterprises, cooperatives, family farms and other voluntary declarations, conduct comprehensive evaluation through expert evaluation and on-site evaluation, and select a number of eco-agricultural market players. Guide the selected subjects to give full play to their own advantages, popularize and apply standardized eco-agricultural technologies throughout the process, improve the environmental quality of the producing areas, implement green and low-carbon recycling production, and build a green ecological brand.

  The second is to promote a number of eco-agricultural technology models. Encourage ecological farms as the main body, popularize and apply the conservation technologies of cultivated land quality protection and improvement, pollution remediation, chemical fertilizer and pesticide reduction, organic fertilizer substitution, biological control and other technologies, the construction technologies of pastoral ecosystems such as ecological ridges, ecological ditches and ecological corridors, the resource utilization technologies of agricultural wastes such as crop straws, livestock manure and waste plastic films, and the green collection and storage technologies such as clean processing, energy-saving storage and low-carbon transportation of agricultural products, and improve the technical specifications of ecological farms.

  The third is to explore a set of eco-agricultural support policies. Focusing on eco-farms, this paper explores soil fertility compensation policies focusing on straw returning, organic fertilizer application and subsoiling, environmental compensation policies focusing on chemical pesticides reduction and efficiency increase, livestock manure emission reduction and pollution reduction, and agricultural film recycling, low-carbon compensation policies focusing on methane emission reduction in rice fields, nitrous oxide in agricultural land and methane in animal intestines, and supporting policies such as technology priority promotion, expert priority service and financial priority support.

  The fourth is to build a set of ecological agriculture monitoring system. Supervise the eco-farm to establish ledgers, check the ledgers of chemical fertilizer and pesticide reduction, comprehensive utilization of straw, and resource utilization of livestock manure, sample and test the water environment, soil environment and agricultural product quality of the eco-farm, comprehensively analyze the input-output benefits, sustainable development capacity and corporate social responsibility performance of the eco-farm, strengthen the follow-up evaluation of the eco-farm, feed back the evaluation information in time, and establish an incentive and restraint mechanism.

  (CCTV reporter Wang Kaibo Qiao Yizhen)

Let Sichuan cuisine become an important window for foreign people to understand Sichuan culture, and continue to break the problem and get out of the "international norm"

With the continuous opening up of Sichuan, it is no longer difficult to purchase raw materials for Sichuan cuisine. After the opening of the China-Europe train, the needed spices can be transported from Sichuan to Europe in less than 20 days.

● Our province attaches great importance to the innovation and development of Sichuan cuisine, and has successively issued a number of policy documents to promote industrial development and continue to promote Sichuan cuisine culture. By 2022, more than 100 Sichuan cuisine enterprises have successfully gone abroad.

● Since 2019, the Provincial Federation of Returned Overseas Chinese has held a seminar for leaders of overseas Chinese food associations, which not only enables overseas Chinese food practitioners to experience the unique charm of Sichuan cuisine more deeply, but also builds a cultural exchange platform for Chinese food at home and abroad.

As a unique business card of Sichuan, Sichuan cuisine not only conquers many diners around the world with the tip of its tongue, but also enjoys a good reputation at home and abroad for its profound cultural heritage, and has become an important window for foreign people to understand Sichuan culture.

A few days ago, the 2023 "Family China Taste Sichuan" seminar for leaders of overseas Chinese food associations was held in Sichuan. More than 50 leaders of overseas Chinese food associations from 21 countries and regions participated in it. During the seminar, they also went to Guang ‘an to attend the 6th World Sichuan Food Conference, appreciate the charm of Sichuan food, explore the culture of Sichuan food, talk about the development of Sichuan food and sing "Let the world fall in love with Sichuan food" again.

What are the difficulties and challenges in the process of Sichuan cuisine going global and out of the "international model"? What is the future development trend? In this regard, the reporter interviewed Hu Xiaojun, the founder and chairman of the US-China Catering Federation, the chairman of the American Old Sichuan Catering Group, Wan Rong, the executive president of the Austrian Sichuan-Chongqing General Chamber of Commerce, and the relevant person in charge of the Provincial Federation of Returned Overseas Chinese.

With the continuous opening up, it is no longer difficult to purchase ingredients.

Sichuan cuisine is famous for its unique spicy taste and rich cooking skills. If you want to make authentic Sichuan flavor in a foreign country, ingredients and seasonings are very important.

"It takes watercress and pepper to make boiled meat, and garlic sprouts to make cooked meat, but these materials were not available in Chicago at that time." In 1998, Hu Xiaojun opened a Sichuan restaurant in Chicago, USA-"Old Sichuan", and the purchase of ingredients and seasonings made him quite headache. In order to make authentic Sichuan flavor, Pixian watercress, Hanyuan pepper, Yibin sprouts … many seasonings he had to bring from China.

Nowadays, with the continuous opening up of Sichuan, it is no longer difficult to purchase raw materials for Sichuan cuisine. Hu Xiaojun said that at present, the Sichuan brand "Old Sichuan" has 16 branches in the United States, and the procurement of ingredients and seasonings is basically not a problem.

Convenient and developed transportation provides a basic guarantee for the overseas development of Sichuan cuisine. In this regard, Wan Rong has a deep understanding. In recent years, in addition to catering, Wan Rong has also set foot in the field of seasoning export. Speaking of the development of transportation, she said with emotion: "The cost of air transportation is high and there are many restrictions; Shipping is too slow, with a transportation cycle of more than 40 days. After the opening of the China-Europe train, the needed spices can be transported from Sichuan to Europe in less than 20 days. " Wan Rong and the team are planning how to bring authentic hot pot bottom materials to Germany, Austria and other countries, so that more local people can taste authentic Sichuan flavor.

Attach importance to the innovative development of Sichuan cuisine and continue to promote Sichuan cuisine culture.

"If taste is the root of Sichuan cuisine, then culture is the soul of Sichuan cuisine." When it comes to the development of Sichuan cuisine overseas, Hu Xiaojun feels that "the combination of roots and souls" is crucial.

"Many people’s inherent impression of Sichuan cuisine is spicy, but in fact, Sichuan cuisine is rich in flavor. When foreigners really taste and understand Sichuan cuisine, many people like it very much. " Wan Rong told reporters that in recent years, many food lovers around the world have favored Sichuan cuisine, but in the 1980 s and 1990 s, the acceptance of Sichuan cuisine in European and American countries was actually not high.

In this regard, Hu Xiaojun also has the same feeling. "Many people think that Sichuan cuisine is heavy in oil, salty and spicy, which is too different from western food culture." He laughed. "At that time, many people around me heard that I was going to open a Sichuan restaurant, and they all thought that this person was crazy." In order to let more people know about the rich history and culture behind Sichuan cuisine, Hu Xiaojun not only trains employees through bilingual menus to let them know the story and culture behind each dish, but also constantly promotes Sichuan cuisine culture by participating in local food festivals and giving lectures on Chinese food culture in colleges and universities. "When’ Old Sichuan’ first opened, most customers were Chinese, but now the proportion of foreign customers accounts for 80%." Hu Xiaojun said.

Relying on the international market, Sichuan cuisine has become an important bridge to show Chinese food culture. In recent years, our province attaches great importance to the innovation and development of Sichuan cuisine, and has successively issued a number of policy documents to promote industrial development and continue to promote Sichuan cuisine culture. According to the data published in the Sustainable Development Report of Sichuan Cuisine Industry 2022, as of 2022, more than 100 Sichuan Cuisine enterprises have successfully gone abroad.

Carry out exchanges and cooperation to comprehensively enhance the international influence of Sichuan cuisine.

Overseas Chinese food practitioners are an important force to promote Chinese culture, and Hu Xiaojun and Wan Rong agree that the biggest problem in the overseas development of Sichuan cuisine at present is talent training.

Influenced by the foreign labor visa policy and restricted by the foreign language level and salary of employees, it is a common problem for overseas Chinese restaurants to "go global". In order to solve this problem, in recent years, the Provincial Federation of Returned Overseas Chinese has actively done a good job of matchmaking, promoted exchanges and cooperation between Sichuan Tourism College and domestic catering associations, overseas Chinese food associations and Chinese restaurants, and organized Sichuan cuisine masters to teach local students overseas, so as to become Chinese chefs with local working status and localized language communication, and comprehensively enhance the international competitiveness and influence of Sichuan cuisine.

At the same time, since 2019, the Federation of Returned Overseas Chinese has held a seminar for leaders of overseas Chinese food associations, inviting leaders of overseas Chinese food associations from all over the world and overseas Chinese who work in Chinese restaurants to return to Sichuan to taste delicious food, enjoy beautiful scenery and make friends, which not only enables overseas Chinese food practitioners to experience the profound historical background and unique charm of Sichuan cuisine more deeply, but also builds a cultural exchange platform for Chinese food at home and abroad. Hu Xiaojun, who participated in the seminar for heads of overseas Chinese food associations for the third time, said: "The inheritance and innovation of Sichuan cuisine’s overseas development needs to be in line with domestic standards, not only in taste, but also in culture, so the opportunity for learning and the platform for communication are very important to us."

Wan Rong, who participated in the seminar for heads of overseas Chinese food associations and the World Sichuan Cuisine Conference for the first time, gained a lot: "In recent years, the baton of overseas Sichuan cuisine has been passed to the second generation of overseas Chinese, or even the third generation of overseas Chinese. Young people have brought many innovations to Sichuan cuisine culture, but at the same time, there is also a problem of not knowing much about traditional Sichuan cuisine culture." She hopes that relevant departments can hold more similar activities to enhance people’s understanding of Chinese restaurants and promote overseas Chinese restaurants to continuously enrich the characteristics of the times and cultural connotations. (Reporter Tian Shan)

If the doorway steps are higher than level 4, the passenger flow will be reduced by 30%? What other catering dark logic do you know?

Original Wang Yingli Kuaiwan Thinking

Tips: This article is about 3,879 words, and it takes 9 minutes to burn the brain. Wang Yingli, a journalist who thinks about chopsticks, sent it in Beijing.

From the semantic point of view, dark logic corresponds to bright logic, that is, something that can be seen at a glance, but it is difficult to understand if no one says it. For example, a deer is called a deer, which is bright logic, while a deer is a horse. At a certain moment, it is called a "horse" instead of a "deer", which is dark logic.

Take the steps at the entrance of a restaurant as an example, if there are several more steps, the obvious logic is called "step by step promotion", but if the store doesn’t know how to trigger the momentum of step by step promotion, it will fall into a dark logic dilemma. Professional investor Xiong Bin said, "If the steps at the entrance are higher than 4, the traffic will be reduced by 30%", and there are radicals, such as "Le Jie", who thinks that "there is one more step at the entrance of the store, and the passenger flow will be reduced by 10%.

What are the dark logics of the catering industry?

In a sense, the dark logic of catering affects the development of stores. In the development of physical stores, the first thing to do is to talk about traffic.

1) The higher the steps at the door, the worse the business.

A few years ago, the top floor coffee opened in the community and office area was popular for a while. We once visited a top floor coffee brand, which was opened between the community and the office building. When customers arrive at the store, they need to walk up more than ten or twenty steps, then walk into the community on the second floor, then take the elevator, and then go upstairs to the store. This kind of store has a lot of punching information, but the actual passenger flow is very small. It is difficult to go to the second time almost once, perhaps because the road is too detour.

There are also some shops on the first floor that have been raised, with seven or eight steps or a small slope. The shops are high above the customers’ heads and look very imposing, but their practicality is poor. It is easy to fall and sprain their ankles, and customers are tired when they walk up. In addition, it is not convenient for suppliers to deliver goods. Therefore, there is a saying in geomantic omen that "a high platform and steep slopes are beyond the ordinary people’s control". If you do well, you will be lucky; if you don’t do well, you will be terrible. It’s so extreme.

For shopping malls, why are all cheap and affordable underground, but the upstairs is a big restaurant? The detour logic is also applicable, because the upstairs is difficult to walk, so we can’t rely too much on the flow of people, which will inevitably lead to the difficulty of getting along with low-profit catering brands in high-rise buildings, while the underground goes downhill first, with less psychological pressure on customers and more people, but the better position is on the first floor.

The more convenient it is for customers, the better the traffic. By the same token, adding a door when the door is open will reduce the number of customers by half.

2), Jinjiao silver grass belly, the god of wealth is not in the middle.

Jinjiao’s silver-edged grass belly and corner shops are better and more expensive. This should be regarded as a clear logic, because everyone is talking about it. The scenery in the middle is good, but it is surrounded by the front and back, which is really not conducive to the new store to attract passengers.

3) The width of the street is directly proportional to the number of passengers.

The street refers to the road in front of the shops. The wider the road, the more leisurely the pedestrians are, the narrower the road is, the faster the pace of pedestrians will be, and the pace will affect the subconscious mind, which will lead to lower consumer demand. This is the general knowledge of consumer psychology. In addition, under the viaduct, straight into the street, pedestrians in a hurry, these are all fierce in Feng Shui.

4) Fit is very important, retail to retail and catering to catering.

A street is surrounded by hardware stores and grocery stores, and suddenly there is a noodle restaurant in the middle. The business of this store is generally not very good; There are fruit stalls, vegetable stalls and vegetable markets next door. Although there are a lot of people, it is not suitable for opening restaurants, because they are just people, not passengers. Fresh food places are gathering places for cooking people. They have low demand for going out to eat, and there are a lot of people, and the rent is expensive. If people can’t be converted into passengers, it doesn’t make much sense to have more people.

But if you open a pancake shop, a steamed bun shop, a pot-stewed restaurant and a snack bar near the vegetable market and fresh food shop, it is ok, because retail is retail, buying food belongs to retail, and the steamed bun shop strictly belongs to retail. It is a side event for people who go home to cook to buy steamed buns as a staple food and buy fried chicken legs for their children. Consumption is to cater to human nature and people’s hearts, and it is easier to do side events.

The same is true for catering.

5), it’s not that old brands don’t go to new business districts, and it’s not that veterans don’t touch many transfer stores.

"New" means change. Old brands bring their own traffic, so they can go to new business districts. After all, there are many preferential policies, but most new brands don’t have the strength to keep stores, so they can’t go to new business districts.

For stores that are transferred many times in a short period of time or within a year, even if the location is good, it is best not to touch them. Conversely, there are very few stores transferred in the business circle, which also means that this business circle is very valuable.

6) Carefully open stores under big trees and places with isolation belts.

It is good for passers-by to enjoy the cool under the big trees. The big trees will block the facade signs, and deciduous soil will breed mosquitoes. At the same time, the existence of big trees will narrow the streets, which is unfavorable in general. If the isolation belt is added, customers will have to detour to get there. This is the same as adding steps and adding a door. In fact, it is an anti-consumer behavior.

Don’t worry if you don’t understand dark logic. Strength can solve most problems.

Once again, the clear logic is that wine is not afraid of the depth of the alley, while the dark logic is that "once the alley is deep, the wine will not smell."

1), light and dark logic are two sides, and it is fundamental to find the bottom of dark logic and bright logic.

From the point of view of "wine and alley", we can see that the logic of light and the logic of dark are two sides of one body, which is right in any way. For example, it is an "axiom" for Jinjiao’s Yinbian grass belly, but some people can casually cite the case that it is located in Jinjiao, and for example, there are one more step and the passenger flow is 10% less. Then why do so many people rent stores with steps and stairs? Why are so many stores with seven or eight steps so hot?

It’s like saying that you can’t drink raw water and you will have diarrhea. At this time, someone will jump out and say, I’ve seen someone who drank raw water all his life and lived to 99 years old, but the health expert can’t live to 50 years old …

The question is: what reversed the dark logic? From the perspective of drinking raw water, it may be determined by personal physique, immunity, age, living habits, living structure, etc. That is to say, any dark logic can be reversed, but it is conditional and there are still many conditions. Therefore, what smart people look at is not the case, not what happened, but the conditions behind the case and what supported this case.

2), don’t understand the dark logic is not the original sin, the inability to turn over is.

In the catering industry, Jinjiao is the best store location, so will it win if it is opened in Jinjiao? Not necessarily. Jinjiao is a resource. For example, if you want to buy apples and a catty of apples is 3 yuan, then if you have one million dollars, can you buy the best apples? Not necessarily, because you can also buy more and worse inferior apples. Obviously, success or failure is related to resources, but the algorithm about resources (utilization rate/conversion rate/input-output ratio, etc.) is the final key.

For example, suppose that one more step will reduce the passenger flow by 10%. A store has five steps, and it can earn 1000 yuan in one day of normal operation, while the five steps will reduce the passenger flow by half, and the income is only 500 yuan. In this context, we assume that the resource transformation ability of store A is 1.

Another store B is the same as Store A, but it has six steps.

Generally speaking, the income of store B should be lower than that of store A, but if the resource conversion ability of store B is better, assuming it reaches 3 (such as better taste, stronger brand power, better reputation, better service level, etc.), then the income of store B will be 1,200 yuan. Although the steps are higher and there are more obstacles, it can completely explode store A because of its stronger resource conversion ability.

On the other hand, Store C is located in Jinjiao, but the store’s reputation is not good, the products are average, and the price is expensive. The waiter keeps a straight face all day, and its resource conversion ability is not even 1. Once it is lower than 1, the managers are unaware of the problem, and this value will inevitably continue to decline, from below the decimal point to a negative number, which will eventually lead to the decline of the store.

Further, if dark logic is inferior, such as poor location, ignorance of management, etc., but what is done is done, then it depends on the ability of resource transformation, such as poor flow of people, so is there a drainage tool and can it improve consumption stickiness? For example, if you don’t know how to operate and can’t serve, can you sign up for a class, read a book, find an expert diagnosis to improve the value of the next store, improve the viability of the store, etc., and then win by improving the ability to transform resources?

For example, the store can only attract 100 guests a day in the early stage, but because of the later renovation and construction of two steps, 20% of the guests were dissuaded, and only 80 guests came every day. In the later stage, the store can attract 200 guests a day by doing word of mouth, improving product strength and brand strength, etc., even if it still dissuades 20%, but because of the large base, there are still 160 guests at this time, and in the later stage.

The early resources determine the starting point, and the late resource transformation ability determines the ceiling and the possibility of breaking it.

At this point, two key words can emerge in our minds: one is resources and the other is resource transformation ability. There are many dark logics hidden in these two aspects. If resources and resource transformation ability are integrated, then it is also a problem not to understand dark logic. For example, if you obviously have strong strength, why should you look for a problematic position? Therefore, knowledge, management and savvy are very important. Knowing dark logic can save you a lot of things, but if you don’t understand it, it’s okay. You can do more re-sales, communicate with customers and improve your resource transformation ability in time.

From the perspective that dark logic affects management and early and late development, Chopsticks Thinking (www.kwthink.cn) has a profound insight that you will be relaxed if you know a lot of dark logic, but what really plays a decisive role is the ability to transform resources.

For example, from the perspective of dark logic, dark logic says that "the alley is deep, and the fragrance of wine is useless", but if you have a strong ability to transform resources, you can change this situation and realize that "the fragrance of wine is not afraid of the depth of alley", but we must understand that it is not that the fragrance of wine is not afraid of the depth of alley, but that we can get customers through a series of reforms and efforts.

In the case of catering, resource transformation ability is telling us that, regardless of the turbulent dark logic, the later resource transformation ability determines the ceiling. With the deepening of business, the boss can figure it out. If I have strong resource transformation ability, then considering the dark logic, such as better resources and stronger resource transformation ability, brand development can have higher benefits and efficiency.

From a theoretical point of view, many people should be able to understand that the so-called dark logic is actually consumer psychology, covering transaction cost theory, human nature research and supply and demand theory. For example, steps and isolation belts are obviously lazy customers, and Jinjiao Yinbian grass belly is actually a bear breaking corn+human curiosity. People always think that better is ahead, but because of laziness+not eating grass again, they go back to another Jinjiao Yinbian. The answer is that the brand should be strong, and there are obvious steps, but customers are willing to take the initiative to overcome difficulties; It is obvious that there is a queue for N hours, but customers just can afford to wait.

The complexity of human nature and commercial competition are interactive. When personal subjective brand goodwill and suitable product solutions are put together, the transaction is reached. Brands should understand customers, understand customers’ psychology, and have strong products and brands. With competitive power and competitive advantage, consumption flywheel comes into being. Therefore, resources determine the early stage, and the ability of resource transformation determines the late stage, which is also the ceiling of the brand and the hammer to break the ceiling.

Original title: "If the doorway steps are higher than level 4, the passenger flow will be reduced by 30%? What other catering dark logic do you know? 》

Read the original text

AITO asked about the cruising range of M7.

AITO asked the M7′ s cruising range to perform well.

Under the condition of high-speed working condition accounting for 2/3, the new M7 has actually run 743 kilometers, the remaining oil can run more than 70 kilometers, and the electric energy can run 50 kilometers, which adds up to about 880 kilometers, plus 20 kilometers can approach 900 kilometers.

China Automobile Research Test shows that the actual cruising range can reach 1,290 kilometers with full oil and electricity, and the instrument shows that there are still 10 kilometers left, with an average fuel consumption of 5.2L/100km, which has a good performance in complex roads such as urban areas, expressways and expressways.

The reason why the M7 can have such endurance performance lies in the technical research of Celeste. It is built on a self-developed pure electric drive intelligent platform, equipped with a 1.5T four-cylinder special range extender, and adopts deep Miller cycle technology. The peak power is as high as 92kW, the thermal efficiency is as high as 41%, the compression ratio is 15:1, and the oil-electricity conversion rate is 3.13kW h/L, which can effectively improve the endurance level.

In the low temperature environment, the afterheat of the range extender can also be used to improve the low temperature endurance and the heating of the passenger compartment.

In order to reduce energy consumption, Wenjie M7 has made many optimizations in the whole vehicle design, such as using low-resistance calipers, low-resistance hub bearings, low-rolling tires, hidden door handles, hidden wipers, etc., to achieve lower mechanical resistance of the whole vehicle.

Its battery pack adopts Contemporary Amperex Technology Co., Limited CTP battery pack, with a battery capacity of 40kWh. The charging and discharging efficiency of the whole vehicle reaches over 90%, and the pure battery life of the two-drive comfort CLTC can reach 230km, which can meet daily commuting.

In a word, the cruising range of the M7 has excellent performance under different working conditions.

53,900 cars, Wuling Hongguang S has good comprehensive strength.

The appearance of the new car is the same as that of the models currently on sale. The front face adopts a hexagonal air intake grille, and the interior is decorated with horizontal chrome trim strips. The headlight groups on both sides adopt a rectangular design, and the front fog lights with halogen light sources are equipped with daytime running lights. The large-size blackened bottom is surrounded by a tough atmosphere. In terms of body size, the length, width and height of the car are 4420*1685*1770 mm, the wheelbase is 2720 mm, and it is equipped with double electric side sliding doors.

The design of the interior of this model is also practical. The layout of the center console is very simple, but it has a strong sense of science and technology. In the material of the interior, it is also very careful. The material on the center console is made of plastic, which not only looks very tasteful, but also has no odor. In terms of configuration, it is also very rich, such as abs+ebd, esp body stability system, etc. In terms of power, it also uses a 1.5-liter engine with a maximum power of 99 HP. It is matched with a 5-speed manual gearbox and a 6-speed automatic manual gearbox, which is also very economical in fuel consumption, with a fuel consumption of about 7.3 per 100 kilometers.

The length, width and height are 4420×1685×1770mm respectively, and the wheelbase has reached 2720mm, ranking 11th in the same class. The interior space of the car is relatively spacious at the same level, the height and width of the car are ideal, and the legroom in the back row will not feel cramped, which belongs to the upper-middle level at the same level. Among the models of the same price and class, the trunk volume of Wuling Hongguang S ranks 11th. It can basically meet the luggage space for family travel. But there is no extra hidden storage space.

Wuling automobile Wuling Hongguang S is equipped with a combination of 1.5 naturally aspirated engine (multipoint injection) and manual (MT). It will definitely bring unforgettable control charm. Ranked second among the van models of more than 800,000.

The active/passive safety configuration of Wuling Hongguang S is complete, includingZero tire pressure endurance tireAutomatic parkingSteep slope descenthill start assist controlknee airbagAnti-lock braking (ABS)Braking force distribution (EBD/CBC, etc.)Brake assist (EBA/BAS, etc.)Traction control (ASR/TCS, etc.)Engine start and stopSide safety air curtainWireless charging of mobile phoneLED daytime running lightsForward reversing radarTire pressure monitoringSteering wheel heatingBody stability control (ESP/DSC, etc.)Rear reversing radarChild seat interfaceLane keeping (LKAS)Equal configuration.

Among them,Automatic parkingYou can avoid stepping on the brakes for a long time or needing to pull frequently;Steep slope descentCan safely pass through steep slope road conditions at low speed;knee airbagReduce the injury of the car interior to the occupant’s knees in the secondary collision.

In order to get a more comprehensive and objective understanding of Wuling Hongguang S, you can go to the Easy Car Wuling Hongguang S Forum and browse the messages of users who have bought the car in history.

Ding ~ all the knowledge about soybean oil is here!

Last week,

We told you a little knowledge about soybeans.

Today, small farmers continue to talk to you about soybean oil.

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As we all know, soybean is a frequent visitor to people’s dining table because of its rich nutrition, and soybean oil is also an important cooking material that many families like. So, how is soybean oil extracted? What are the nutritional values of soybean oil? Today, we invited Liu Changsheng, an expert from the Institute of Oil Crops, Chinese Academy of Agricultural Sciences, to answer your questions one by one.

I don’t know if you are as curious as a small farmer,

Delicious soybeans,

How did it "change" into oil?

Extraction of soybean oil

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According to experts, as the name implies, soybean oil is extracted from soybeans, and there are many extraction methods, among which squeezing and leaching are common.

Squeezing mode:By adopting the physical squeezing process, the oil is produced by physical squeezing in the production process, and there is no additional additive, so the crude oil is of high quality, complete in color, fragrance and taste, and retains various nutritional components in soybean, with high nutritional value.

Leaching mode:Soybean leaching oil was obtained by the principle of oil leaching with oily solvent.

Because of the low oil content of soybean, soybean oil can be extracted well by one-time leaching process, and the residual oil of soybean meal after leaching is below 1%. Leaching method is common in large processing plants.

Nutrition of soybean oil

After soybeans are made into soybean oil,What is the nutritional content?

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Soybean oil has a long edible history and rich nutrition, especially the fatty acid composition in soybean oil. In soybean oil, linoleic acid content is prominent, which can reach 50% ~ 60%. Linoleic acid is an essential fatty acid, which is beneficial to human health. In soybean oil, the content of oleic acid (unsaturated fatty acid) is 20%, and the content of saturated fatty acid is low, only 15%.

Secondly, there are trace elements in soybean oil (also known as lipid companion), which is rich in vitamin E, phytosterol and lecithin, which is very beneficial to human health.

Is soybean oil suitable for everyone?

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Experts say that the human body needs three nutrient elements (carbohydrate, protein and fat), and we need them every day in our life, so a proper intake of soybean oil (fat) can meet human needs.

However, excessive intake of soybean oil is not recommended for people with basic diseases, such as biliary tract diseases (gallstones, cholecystitis, etc.); People with "three highs" (hyperlipidemia, hypertension and hyperglycemia) should not take too much; People with intestinal system deviation should not take too much.

What is the best way to eat soybean oil?

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Soybean oil is suitable for any cooking method of Chinese food.

If it is used for high-temperature frying, you can buy soybean oil specially used for frying.

However, the soybean oil squeezed physically has more comprehensive nutrition retention and is more suitable for cold salad. If it is used for cooking, it is necessary to control the oil temperature and not stir-fry at high temperature to avoid nutrient loss caused by too high oil temperature.

How to choose soybean oil?

1, look at the quality level

According to Soybean Oil (GB/T 1535—2017), the finished soybean oil is divided into three grades according to its quality index.

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Source: GB/T1535-2017 Soybean Oil

The first-class edible oil fume has high point, clear color, light fragrance and taste, and less oil fume when cooking, which is suitable for high-temperature stir-frying and deep-frying.

The third-grade edible oil is just the opposite, because it is moderately processed, so it has a strong flavor and taste.

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2, look at the processing technology

Squeezing oil separates oil from raw materials by physical method, which retains more nutrients, but the cost of squeezing process is higher and the price is more expensive. The extracted oil has high oil yield, low production cost and relatively cheap price.

3, look at the color depth

The color of soybean oil is not directly related to the quality of oil, but to the variety of soybean. Basically, the color of soybean oil is light yellow to golden yellow, and the color of soybean oil squeezed by some varieties is relatively dark. If the color of soybean oil is very light, it may be decolored.

It is worth noting that do not buy bulk oil of unknown origin.

Is it a rumor that soybean oil contains trans fats?

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Whether trans fat is contained in oil is related to the processing technology. If oil is pressed at low temperature, there is basically no trans fat. If it is treated at high temperature during processing, a small part of polyunsaturated fatty acids in soybean oil may change from cis to trans fatty acids, so it may change during this processing.

Of course, you don’t have to worry. In fact, except soybean oil, most vegetable oils will have this possibility during processing, but the trans-fatty acid content is not high. The study found that the trans-fatty acid content in refined first-grade soybean oil is mostly below 0.2%, which will not affect the body.

Edible oil consumption suggestion

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Control total intake

According to the recommendation of Dietary Guidelines for China Residents (2022 Edition), the daily edible oil intake of residents needs to be controlled between 25 and 30 grams. For health reasons, this recommended value is recommended to be strictly observed.

Control cooking oil temperature

Don’t wait until the oil smokes before putting the ingredients into cooking, because the edible oil rich in polyunsaturated fatty acids is not recommended for high-temperature cooking to avoid excessive oxidation.

Control cooking methods

Excessive intake of edible oil may cause metabolic diseases, and delicious dishes can be cooked with less oil. The cooking method should be mainly steaming, boiling, stewing, stewing and frying, with less frying and frying, and air fryer can be used instead of frying.

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Why did you come? Peng Yuyan and Zhang Aijia talk about the reasons for participating in "Tropical Past"


1905 movie network news After the film, which was produced by the producer, directed, led by, starred in, starred in, starred in, starred in, starred in,, starred in, and starred in, from the official announcement to the national release on June 12, 2021, the topic trendiness ranked first in the entertainment hot search list, which shows the audience’s expectations for the film. With the heavy official announcement, "Tropical Past" released a special "Versailles" lineup. Peng Yuyan, Zhang Aijia, Wang Yanhui and many other powerful actors faced the camera and analyzed for the first time why the high-end cast "came". The film director Wen Shipei also sighed: "It’s really dreamy to have such a lineup."


Peng Yuyan praised the script "powerful" Zhang Aijia shouted "interesting"  

Producer Ning Hao called "Once Upon a Time in the Tropics" enjoyable and temperamental


The movie "Once Upon a Time in the Tropics" has been fully upgraded and will be released nationwide on June 12, 2021. Not only has it officially entered the Dragon Boat Festival, but also the heat of the summer season has been detonated a week earlier. After the film’s upgrade information was announced, some viewers said: "Wait for the Dragon Boat Festival"; "This summer is dry". As early as the film announced the cast, many audiences were curious: what is the charm of such a big-name heavyweight lineup that gathered in "Once Upon a Time in the Tropics"? Recently, the film released a special "Versailles" lineup. Peng Yuyan, Zhang Aijia, Wang Yanhui and other powerful actors explained the reasons for joining the camera for the first time. Peng Yuyan said bluntly: "It is very different from the scripts I have read in the past, and the most intuitive feeling is that it is very powerful." Zhang Aijia sold it off: "The script is a little ambiguous, a little strange, a little curious, I think it is very interesting." Wang Yanhui, who has extensive acting experience, said frankly: "It is one of the more difficult things for me to create over the years."


In addition to the attractive script, Ning Hao, the executive producer of "Once Upon a Time in the Tropics", also attributed the film’s unique temperament to attracting a lot of big names. "Director Wen Shipei is a director with aesthetic characteristics," he said. "He can put together good actors and exert a very special temperament." The second half of the special is closely combined with the atmosphere interpreted by the film. The background music is beautiful, allowing the film to be extended beyond the plot.


"Once Upon a Time in the Tropics" is more than just a crime genre 

Peng Yuyan explains the issue of character growth


When it comes to newcomer director Wen Shipei, several leading actors invariably mention keywords such as "special" and "detail" in the interview. The special feature of "Versailles" in "Tropical Past" involves director Wen Shipei’s use and discussion of details on the set. One is that he uses Blackfish as a metaphor for Peng Yuyan’s role as Wang Xueming, and the other is that he and Peng Yuyan discuss the relationship between Shadow Killer and Zhang Yu. Although it is like peeking into the leopard, it can make people feel the different temperament and unique aesthetic pursued by the film. Zhang Aijia said: "Director Wen Shipei is a very philosophical child, he cares about some small details, which is what we like about him very much." Mr. Wang, for his part, said the film was not about reality: "There is a fruity aroma in red wine, or maybe it is mixed with rocks."


In addition to the details, the special also vaguely reveals the close connection between several characters. Peng Yuyan also expressed from the side one of the topics covered by the film "Tropical Past": how people should face up to their own past and how to grow up. This is undoubtedly the human echo that the film pursues outside the crime suspense genre. Speaking of working with such a heavyweight cast, director Wen Shipei is also very emotional: "For any new director, it is dreamy and lucky to meet such a few actors in his debut film."