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楼主:大河晚报 时间:2020年02月19日 18:16:56 点击:0 回复:0
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In the tail of February when Chinese people are still in a post-Lunar New Year festive mood, they have been suddenly pulled back to harsh reality through a topic seen as taboo in such a holiday season – death.在二月末,中国人民还沉浸在春节之后的气氛中的时候,一个在节日里被视为禁忌的话题——死亡,却忽然将他们拉回残酷的现实。A joint statement released by nine ministries called for burial of deceased family members in a cemetery plot rather than the traditional one-plot-for-one-body practice.近日,九部委联合发文,提倡过世的家庭成员合葬在一个墓位,而非传统的一人一个墓位。The statement came on Wednesday, two days after the Lantern Festival, and caused discussions over life and death one month earlier than due as the topic is usually popular in Qingming Festival, or Tomb Spring Festival known as a day when people visit cemeteries and pay tribute to ancestors.这一倡导发表于上周三,也就是元宵节过后两天。这提前一个月引发了人们对于生与死的讨论。生与死的话题通常在清明节被讨论得很多,因为清明节是人们扫墓、对祖先致以敬意的节日。With or without the festivity-mutilated statement, Chinese people are still frustrated with the beyond-reach prices of cemeteries especially in big cities where sky-high housing prices, job pressure, and air pollution have aly made for difficult standards of living. This leads to philosophical frustrations – why is it equally hard to die?不管有没有这份破坏节日气氛的联合发文,中国人在面对墓地不可企及的价格时,总会感到沮丧,在大城市中尤其是这样。大城市里房价极高,工作压力大,又有空气污染问题,这都使得生活非常困难。这就引发了具有哲学意味的挫败感--为什么死去和活着一样难?How hard can it be? In Beijing, a burial plot can claim from 40,000 yuan (,214) per square to tens of thousands of dollars, while price tag also pick up from 50,000 yuan (,655) per square and up in Shanghai and Guangzhou. The per square cost of where the body will be laid can rival that of a comfortable apartment one can buy to live an actual life.究竟能有多难呢?在北京,一块墓地的价格为每平方米4万元(折合6214美元)到上万美元不等;而在上海和广州,有的墓地标价为每平方米5万元(7655美元)或者更多。作为遗体的安置之处,墓地每平方米的价格都比得上活人居住的舒适公寓了。Soaring prices didn#39;t scare people away from getting their dead family members into earth though. Traditional Chinese funeral rites advocate extravagant burials in a way to make their ancestors rest not only in peace, but also in dignity.飞涨的价格并不曾吓退想使已故亲人入土为安的人们。传统的中国葬礼提倡奢侈厚葬,以此使得他们的祖先不仅能够安息,还能够有尊严。Convention also prefers the practice of bodies being buried in the soil than ash sping as a Chinese saying goes – ;Falling leaves settle on their roots;. This explains why authorities have promoted eco-friendly funerals, such as sping ash to the sea, but for years they#39;ve only received cold shoulders.中国的习俗更倾向于将遗体埋葬在土壤中,而非将骨灰撒掉,正如中国老话所说的:“落叶归根。”因此虽然政府提倡要生态安葬,如骨灰撒海等,但多年来人们对此一直态度冷淡。 /201602/428351

Chinese online bookstores Amazon, Dangdang and Jingdong have released their best-seller lists for 2015, showing that The Secret Garden, an all the rage coloring book with only 264 characters, is the book most people spent money on in the past year.近日,中国网上书店亚马逊、当当和京东均发布了2015年畅销书排行榜。根据数据显示,《秘密花园》,这本仅有264个字但风靡一时的图画书,是过去一年里卖的最火的一本书。;Sales of The Secret Garden reached a million copies three months since it hit the shelves, and total sales in 2015 are more than 1.5 million,; Chen Lijun, manager at Dangdang#39;s publications devision, told Huaxi Metropolis Daily.当当网出版物事业部经理陈丽君告诉华西都市报记者,“《秘密花园》在上架后三个月内售出了一百万本,2015年的销售总额超过了150万。”;I think coloring is a good way to relax,; said Xiong Xin, a 27-year-old staff worker at a state-owned enterprise in Beijing who bought the book soon after it came out.《秘密花园》刚一出版,北京某国企27岁的职工熊信就购买了本书,他表示,“我觉得涂色是一种很好的放松方式。”The sold out popularity of the book, while not surprising, is quite accidental to some cultural critics - it is a byproduct of the growing young middle class#39;s endeavor to escape from work and life pressures.这本书的畅销不足为奇,但却意外的遭到了文化界的批评--这本书被认为是越来越多年轻的中产阶级努力想要逃避工作和生活压力的副产品。;The book is more about participation and recreation. Its popularity suggests that the book is becoming an alternative for the young middle class Chinese to let out pressure,; Peking University professor and cultural critic Zhang Yiwu told China Daily Website.北京大学教授、文化家张颐武在接受中国日报采访时表示,“这本书,更多的是参与和。其受欢迎程度表明,涂色书正在成为年轻一代中产阶级释放压力的选择之一。”Books concerning children, as last year, did not miss out among the top 10 - only that the focus shifted from children#39;s literature to children#39;s education. Such demands, came as no surprise as the country is encouraging more babies and the middle class Chinese#39;s interests in cultivating their children is on the rise.和去年一样,有关儿童的书籍在畅销书前十也榜上有名,只是重点从儿童文学转移到了儿童教育。随着国家鼓励生育,以及中国的中产阶级对孩子教育的兴趣上升,这类需求上升也在意料之中。Other trending books include those spurred by same name movies or dramas, such as Wolf Totem written by Chinese writer Jiang Rong, The Little Prince by French writer Antoine de Saint-Exupéry and Ordinary World by Chinese writer Lu Yao.其他具有上升趋势的书籍包括那些受同名影视剧所推动的作品,比如中国作家姜戎所著的《狼图腾》,法国作家安东尼·德·圣艾修伯里的《小王子》和中国作家路遥的《平凡的世界》。The only economics and management book on the list is Zero to One: Notes on Startups, or How to Build the Future, ranked second and fourth in Jingdong and Amazon#39;s selling lists respectively. The book, recommended by many worldwide CEOs including Facebook#39;s Mark Zuckerberg.名单上唯一的经济管理类书籍--《从0到1:开启商业与未来的秘密》,分别在京东和亚马逊的畅销书单中名列第二名和第四名。这本书,被包括Facebook 的CEO马克·扎克伯格在内的国内外众多高管所推荐。 /201601/422303

Little Pepper began life a dozen years ago in the competitive Chinese nucleus of downtown Flushing, Queens. Five years ago, Cheng Ying Wu and her husband, Gui Ping Huang, the owners, moved it northwest to College Point, where its nearest rival is a graffiti-scrawled storefront across the street selling takeout chop suey and chow mein. Little Pepper is not entirely free of American Chinese food, but its pork lo mein is not one of its chief attractions. 十多年前,小辣椒川菜馆(Little Pepper)诞生在皇后区法拉盛闹市区竞争激烈的华裔聚居地。五年前,餐厅老板吴成英(音译)和丈夫黄贵平(音译)把餐厅搬到了西北方向的College Point。在那里,它最近的对手是街对面一个画满涂鸦、提供炒杂碎和炒面外卖的店面。小辣椒川菜馆并非完全未受美式中餐的影响,不过猪肉捞面并非它的招牌菜。 The reason to drive to College Point Boulevard (by far the easiest way to get to Little Pepper, about a 20-minute bus ride from the nearest subway stop) is to eat undiluted Sichuan cooking, like silken tofu with scallions. Little chilled blocks of tofu will be covered with scallions and chopped peanuts turned the color of bricks by chile oil. Woven through the burning heat of the oil will be the unmistakable, medicinal hum of Sichuan peppercorns. The crunch and burn and throb of the sauce crashes against the soft and passive tofu; the contrast enhances both. 我开车去College Point大道(到目前为止,去小辣椒川菜馆走这条路最方便,它离最近的地铁站要坐大概20分钟公交车)是为了吃上正宗川菜,比如柔滑的葱烧豆腐。小小的冷豆腐块布满葱花和碎花生,辣椒油把豆腐块染成了红色。经过滚烫辣椒油洗礼的是绝不会被认错的花椒。滋滋作响、热腾腾的酱汁与柔软、被动的豆腐形成鲜明对比,相辅相成。 Or the kitchen may take another slab of silken tofu and do something else. This time it will be warm, in bigger chunks that cleave into two pieces at the touch of a spoon. The dressing will be tangy bits of ground pork in black vinegar and a shimmering gloss of chile oil. The dish, of course, is ma-po tofu. At Little Pepper, it combines power and nuance to make other renditions around the city seem heavy-handed. 这家餐厅还能用柔滑的豆腐做出别的菜。比如把豆腐切成更大的块,用勺子一碰就能裂成两半,也更烫嘴。配料是用黑醋和亮晶晶的辣椒油炒出的猪肉末,香味扑鼻。这道菜当然是麻婆豆腐。小辣椒川菜馆的这道菜既有力道,又微妙,相比之下,纽约市其他餐厅这道菜的做法就显得很粗暴。 Some New Yorkers grade Sichuan food by its firepower. When their tongues have been reduced to smoldering ruins, they declare themselves (through sign language) to be in a great restaurant. Little Pepper is capable of inflicting great pain when needed. Its Chong Qing chicken, which weaponizes capsaicin in just about every known form and should not be faced without a full glass of water or beer at hand, is proof of that. But what sets Little Pepper apart from the many other good Sichuan restaurants in the city is its skill at bringing spicy forces into tense alignment with sweet, sour and salty ones. 有些纽约人按辣度评判川菜。如果他们的舌头辣麻了,他们就会(通过手语)宣布这家餐厅很棒。必要的时候,小辣椒餐馆也能让顾客经受辣椒的折磨。比如重庆辣子鸡,它把辣椒的威力发挥到极致,要是手里没有一满杯水或啤酒,真别去尝试这道菜。但是小辣椒川菜馆与纽约其他许多优秀川菜馆的区别在于,它能把辣味与甜味、酸味和咸味搭配的力度把握得恰到好处。 It’s possible that the chefs at Little Pepper cook with extra precision because real estate is cheaper in College Point than in Flushing, allowing the owners to spring for the roomy, shipshape kitchen in the back. This at least is what I tell myself as I’m driving past the exit for Flushing and Little Pepper is still another 15 minutes away. 小辣椒川菜馆的大厨们做菜可能格外精准,可能是因为College Point的地价比法拉盛低,餐厅老板们能在后堂配置宽敞整齐的厨房。至少,当我开车经过法拉盛出口,还得再开15分钟才能到达小辣椒川菜馆时,心里就是这么想的。 I’ve always found a parking space within sight of the front door, which doesn’t often happen in downtown Flushing. Inside, there is art everywhere: a mural of oversize peonies in red and pink; small canvases of an empty, wrinkled red plastic bag and a still life with Spam; a larger painting of a crushed Coke can over the round table where in quiet moments the employees top and tail a heap of beans for the excellent dry-sautéed string beans. 我总能在餐厅门口附近找到车位,这样的好事在法拉盛闹市区并不总能让你赶上。餐厅内部随处可见艺术品:红色和粉色超大牡丹壁画;描绘一个皱巴巴的红色空塑料袋的小幅帆布画以及世棒午餐肉(Spam)静物写生;还有一幅更大的、表现被压扁的可乐罐的油画——空闲的时候,员工们会在这幅画下面的大圆桌上给一堆豆角去头去尾,为美味的干煸豆角备菜。 English is not one of the restaurant’s core competencies. In the middle of my last lunch there, a waiter handed the phone to one of my guests. What did he want? It was unclear at first. Eventually an odd relay game began; my guest talked to a customer who was trying to place a takeout order, then looked for each dish on the and pointed. Finally the waiter wrote it down. It took about five minutes. When the customer walked in to get his food, it was like seeing a minor celebrity. 说英语并不是这家餐厅的核心竞争力之一。上次我在那儿吃午餐时,一名务员把电话递给我的一位客人。他这是要干嘛?一开始我们都摸不着头脑。然后一场奇怪的接力游戏开始了。电话那端是一位想点外卖的顾客,我的客人按照对方的指示在菜单上找出每道菜,指给务员,务员再记下来,前后大概花了5分钟。当那位顾客来拿外卖时,我们感觉像见到了一位小明星。 I don’t recall what he ate, but everything I had is bright in my memory. First, super-crisp scallion pancake wedges dunked in a black, tangy, syrup-thick sauce. Then thin, chewy slices of beef tendon in chile oil, classic and great. Thin-skinned dumplings of juicy, sweet pork followed, resting in a pool of vinegar and chile oil. Sautéed snow pea leaves were next, and too salty. 我不记得他点了什么,但我清楚记得自己吃过的每一道菜。首先是无比松脆的大葱煎饼,切成楔形,蘸上如糖浆般浓稠的香味浓烈的黑色酱汁。然后是一道经典美味:用辣椒油拌的很有嚼头的薄切牛腱肉。接下来是美味多汁的薄皮猪肉饺子,盛放在用醋和辣椒油调制的酱汁里。下一道菜是炒豌豆苗,太咸了。 At last a big main course: “lamb with hot and spicy sauce,” also known as cumin lamb because that spice dominated the intensely fragrant dry rub clinging to the tender strips of meat. (There was no sauce to speak of, just stir-fried onions and green chiles.) And a whole fish hidden below fiery ground pork sauce, lip-smacking and deeply flavorful, like a Bolognese by way of Chengdu. 然后是一道大菜,名叫辣酱羊肉,又名孜然羊肉,因为香味扑鼻的柔嫩羊肉上主要附着的干调料就是孜然(这道菜里没有酱,只有炒洋葱和青椒)。还有辣猪肉末酱烧全鱼,特别入味,让人忍不住咂嘴,就像意大利波伦亚风格的成都菜。 The fish at Little Pepper often tastes muddy. The sauces, though, are so transporting that it doesn’t matter very much. And while not every dish on the is the best in town — the shredded potatoes with green peppers are pretty bland — the overall energy and variety of the cooking more than makes up for it. 小辣椒餐馆的鱼吃起来口感总是有点柴,不过它的酱汁太美味,所以也无所谓了。虽然菜单上不是每道菜都是纽约市最好吃的——青椒土豆丝就很一般——但它整体的烹饪活力和多样性大大弥补了这一点。 With so many peppers whiplashing around, the mouth needs something mild for balance. Tea-smoked duck dripping with warm fat is a fine and soothing appetizer. Cold smashed cucumbers with garlic are turning up in non-Chinese restaurants now, but few improve on the ones at Little Pepper. Corn kernels stir-fried with pine nuts are strangely easy to get along with. Fried rice, cooked with so much finely minced scallion that it turns the color of a Shamrock Shake, is a superb mop for fiery sauces. 因为很多菜里都有辣椒,所以嘴巴需要一些温和的东西来缓和一下。滴着温暖油脂的樟茶鸭是一道能抚慰人的开胃菜,非常好吃。拍黄瓜现在也出现在非中餐厅里,但是没有哪家做得比小辣椒川菜馆还好吃。松仁玉米令人意外地好吃。炒饭里放了很多葱花,颜色变得像三叶草奶昔,炒饭是冲淡辣味的上好选择。 On some days, I have gone giddy for the eggplant, as soft as pudding and slick with garlic sauce. On others, I’ve been sweetly captivated by the riddle of preserved eggs with green peppers. The riddle is not how the egg whites turn dark brown and transparent, while the yolks go creamily soft and ash-colored; that’s explained by the chemistry of a pH shift. What I can’t figure out is why the eggs’ mild whiff of sulfur is so appealing when they are eaten together with chopped mild green chiles and decidedly unmild red chile oil. 有时候,我为茄子着迷,它和布丁一样柔软,因为加入蒜汁而变得非常光滑。有时候,我又迷上青椒松花蛋。它的谜题不是蛋白如何变成透明深棕色、蛋黄如何变成灰色,如奶油般柔软——这是pH值变化所引起的化学反应。我不能理解的是为什么松花蛋温和的硫磺味与不辣的碎青椒和辛辣的红椒油一起吃的时候口感会这么好。 But this is nothing compared with the enigma of Little Pepper’s “fried potato in hot sauce.” These are crinkle-cut French fries that, as far as I can tell, come out of a bag stored in the freezer. They are dark and ragged with a dry spice mix of coarsely ground cumin, roasted dried chiles, Sichuan peppercorns, salt and maybe MSG. 不过,这个谜团与小辣椒川菜馆的“辣酱炸土豆”相比不算什么。据我猜测,这种波纹薯条是储藏在冰箱里的袋装薯条。土豆颜色炸得很深,表面粗糙不平地附着着用孜然粒、干辣椒、花椒、盐,甚至有可能还有味精混合而成的干香辛料。 The questions torture me. How did crinkle-cut fries get into a Sichuan restaurant? How can I be so helplessly, irretrievably crazy about them? Why, when they cool and lose their allure, do I want to ask the waiter to drop them back into the fryer again? Is something wrong with me? What is this wild desire? And where is the hot sauce? 很多问题折磨着我:波纹薯条是怎么进入川菜馆的?我怎么会如此不可救药、不可挽回地迷恋它们?为什么在它们变冷、失去吸引力之后,我想让务员把它们再放回冰箱里?我是不是有毛病?这种疯狂的欲望从何而来?还有,菜名中的辣酱在哪儿? /201603/430122

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