Xinhuanet Beijing, October 23 rd (Xinhua News Agency "Xinhua Viewpoint" reporters Zhou Tingyu, Zhang Jingyang, Zou Shengwen) People eat for the sky. Sanlu brand infant milk powder incident shocked the world, and also made the draft food safety law in the third trial in the National People’s Congress Standing Committee (NPCSC) more concerned. People are saddened by the "Sanlu incident" and can’t help but ask: What can we use to ensure our most basic need-food safety? Can food safety legislation prevent the "Sanlu incident" from happening again?

　　Liu Xirong, vice chairman of the Law Committee of the National People’s Congress, pointed out on the 23rd that in view of the Sanlu incident, the draft food safety law was revised in eight aspects, so as to prevent and deal with such major food safety accidents from the legal system.

　　Highlight the whole process of supervision and emphasize the responsibilities and communication and cooperation of local governments and departments.

　　The investigation of "Sanlu incident" found that the problem milk powder was caused by the addition of melamine by criminals during the purchase of raw milk. However, after the incident, the "milk station" in the raw milk purchase process was not clearly regulated by which department, and the supervision of the source of milk powder production was a blank.

　　In some places, there are some problems in subsection supervision, such as lax division of labor, multiple law enforcement, unclear responsibilities, and "broken" supervision chain. Therefore, the third draft of the draft food safety law emphasizes the responsibilities of local governments and relevant departments and highlights "full supervision and management", that is, there can be no gaps from the source to the table.

　　The draft stipulates that the local people’s governments at or above the county level shall organize and coordinate the food safety supervision and management in their respective administrative areas, establish and improve the coordination mechanism for food safety supervision and management, and implement the whole process of food safety supervision and management.

　　The local people’s governments at or above the county level shall, in accordance with this Law and the provisions of the State Council, determine the food safety supervision and management responsibilities of the health administration, agricultural administration, quality supervision, industrial and commercial administration and food and drug supervision and management departments at the corresponding level. The relevant departments shall be responsible for the supervision and administration of food safety within their respective functions and duties.

　　At the same time, the draft also adds provisions that the above departments should strengthen communication and close cooperation, exercise their functions and powers according to law and assume responsibilities according to their respective division of responsibilities.

　　The person in charge of relevant departments in the National People’s Congress Standing Committee (NPCSC) said that during the second trial of the draft, Committee member the National People’s Congress Standing Committee (NPCSC) suggested that the supervision responsibilities of some local departments were unclear and the cooperation was insufficient, and the system of food safety supervision should be further clarified. After the "Sanlu incident", the whole society has higher requirements for establishing a supervision system that can truly ensure food safety and ensure public health.

　　"In order to truly realize effective supervision and prevent such serious food safety accidents from happening again, we should plug the loopholes in supervision from the legal system and establish a supervision system that is administrative according to law, coordinated and efficient, consistent with powers and responsibilities and clear in accountability." The person in charge said.

　　Control the spread of accidents as soon as possible and strengthen the monitoring and evaluation of food safety risks.

　　According to media reports, as early as March this year, consumers reported the quality problems of Sanlu brand infant milk powder to the relevant departments, but they did not pay enough attention to it. It was not until September that they began to deal with it as a problem. The failure of the early warning mechanism is one of the major problems exposed by the Sanlu incident.

　　Liu Xirong said that in order to facilitate the timely detection of potential safety hazards in food and take corresponding management measures to deal with them, the third draft of the Food Safety Law added provisions to strengthen food safety risk monitoring and assessment:

　　-the State Council agricultural administration, quality supervision, industrial and commercial administration and the State Food and Drug Administration and other relevant departments shall immediately notify the health administrative department of the State Council after learning the information about food safety risks. After verifying the information, the health administrative department of the State Council shall timely adjust the food safety risk monitoring plan.

　　—— If the health administrative department of the State Council City finds that there may be potential safety hazards in food through food safety risk monitoring or receiving reports, it shall immediately conduct inspection according to law and conduct food safety risk assessment.

　　Relevant persons pointed out that in food safety supervision, the risk monitoring and evaluation of food safety is a front-end system, which is a technical and basic system to prevent food safety accidents. This is also a relatively common system in the world.

　　This draft emphasizes in particular that, after learning the information of food safety risks, the health department should adjust the risk monitoring plan in time to monitor the signs of risks; At the same time, it emphasizes the seamless connection between risk monitoring, risk assessment and follow-up inspection system.

　　According to the requirements of the draft, once food hidden dangers are discovered, measures should be taken immediately, and they cannot be left unchecked. "If the early warning system can play an effective role, the food safety problem in Sanlu will not spread to such a serious extent and cause such a big loss." The person concerned said.

　　Strengthen the revision and use supervision of food additive standards

　　Melamine is a slightly toxic chemical raw material, not a food additive, but it has been added to dairy products by criminals. Inadequate monitoring of illegal use of additives and the addition of illegal substances is one of the important reasons leading to the Sanlu incident.

　　In order to prevent the irregular use and abuse of food additives and ensure the safety of food sources, the third draft of the Food Safety Law has made corresponding provisions on the production and operation, catalogue scope, use and label of food additives. Among them, two special provisions have been added:

　　-The administrative department of health of the State Council shall, according to the results of food safety risk assessment, revise the standards of varieties, scope of use and dosage of food additives in a timely manner, and only those that have been proved to be safe and reliable and technically necessary after risk assessment can be included in the permitted range of food additives.

　　-Food producers shall use food additives in accordance with the provisions of food safety standards on the varieties, application scope and dosage of food additives, and shall not use chemicals other than food additives or other substances harmful to human health in food production.

　　Relevant persons believe that the supervision of food additives is an important aspect of the revision of the draft food safety law. According to the new regulations, even harmless substances are not listed in the catalogue and are not allowed to be added to food.

　　Perfecting the food recall system and emphasizing the responsibility of the government in the recall

　　Since March this year, Sanlu Group has received some complaints from consumers suffering from urolithiasis, and the group has also carried out some investigations, but failed to take effective measures in time, which led to the expansion of the situation. It was not until September that Sanlu Group recalled some market products and sealed the products that had not yet left the warehouse.

　　According to the provisions of the second draft of the Food Safety Law, food recall is an independent behavior of enterprises, and enterprises should take the initiative to recall their own food when they find something wrong. When a sales operator finds a problem, he shall immediately notify the producer to recall it.

　　In this regard, some members of the National People’s Congress Standing Committee (NPCSC) suggested that the implementation of the food recall system should not only rely on enterprises’ consciousness, but also emphasize the responsibility of the government. In the case that enterprises do not take the initiative to recall, the government should order enterprises to recall unqualified food.

　　To this end, on the basis of stipulating that enterprises should take the initiative to recall and deal with the problem products, the third draft of the draft has added the stipulation that enterprises should report the food recall and treatment to the quality supervision department at or above the county level.

　　The draft also emphasizes the responsibility of the government in the recall. The draft stipulates that if food producers and business operators fail to recall or stop operating foods that do not meet food safety standards in accordance with the provisions of this law, the quality supervision and industrial and commercial administrative departments at or above the county level may order them to recall or stop operating.

　　The draft also makes relevant provisions on the recall system in the chapter on the handling of food safety accidents, requiring the health administrative department at or above the county level to promptly investigate and deal with the relevant agricultural administration, quality supervision, industrial and commercial administration and food and drug supervision and management departments after receiving the report of food safety accidents, and order food producers and operators to recall, stop business and destroy the food and its raw materials that are confirmed to be contaminated according to regulations.

????Abolish the system of exemption from inspection and strengthen food inspection

????Sanlu group was once the largest milk powder producer in China, and Sanlu milk powder was once one of the assured products announced by the General Administration of Quality Supervision, Inspection and Quarantine, and it was also a product exempt from inspection. But this "Sanlu incident" just shows that exemption from inspection is not equal to safety, and the failure of inspection means will bring serious consequences.

????Therefore, it is clearly stipulated in the third draft of the Food Safety Law that the food safety supervision and management department shall not exempt the food from inspection, and legalize the previous measures of abolishing the inspection exemption in the State Council.

????The draft also stipulates that quality supervision, industry and commerce administration and food and drug supervision and administration departments at or above the county level shall conduct regular or irregular sampling inspection of food.

????Relevant persons said that food inspection is an important part of food safety, and the regulatory authorities cannot give up their responsibilities. In the face of quality and safety, big and small brands should be treated equally, and the supervision of big brands should be even stricter, because the greater the influence of brand products, the more people will be affected.

????Food safety standards should be based on ensuring public health.

????It is understood that China’s current food safety standards include agricultural product quality and safety standards, food hygiene standards, food quality standards and some industry standards.

????In view of the phenomenon of non-uniform standards, some members of the National People’s Congress Standing Committee (NPCSC) proposed that the draft food safety law should clearly define the basic principles for formulating food safety standards. To this end, the third draft of the draft stipulates that food safety standards should be formulated with the aim of ensuring public health, and the content should be scientific, reasonable, safe and reliable.

????According to the draft food safety law, the health administrative department of the State Council will be responsible for formulating and publishing uniform and mandatory food safety standards.

????Relevant persons pointed out that the above provisions can prevent the standards from fighting with each other on the one hand, and avoid some standards that have no effect on ensuring food safety on the other. According to reports, some existing regulations, such as steamed bread must be round and the diameter of Yuanxiao must be several centimeters, have no effect on food safety.

????Strengthen the supervision of small food workshops and vendors

????In this "Sanlu incident", some large dairy enterprises have developed rapidly in production scale, and their own milk sources are difficult to meet production, so they buy a large number of milk sources from farmers and retail investors, which makes the quality difficult to supervise.

????Not only in the dairy industry, but also in the whole food industry, a large number of scattered food workshops and vendors are the places with the most hidden dangers of food safety accidents.

????The draft food safety law has stipulated that the state shall implement a licensing system for food production and operation. However, food production enterprises above designated size account for about 25% of the total number of production enterprises in China, and small food workshops account for the majority, which cannot be extended by the licensing system. Therefore, it is necessary to strengthen daily supervision and management to ensure food safety.

????Some members of the National People’s Congress Standing Committee (NPCSC) suggested that the draft food safety law should clarify that the government should strengthen supervision over small food workshops and vendors.

????Therefore, in the third draft of the Food Safety Law, the relevant provisions were revised as follows: small food production and processing workshops and food vendors engaged in food production and marketing activities should meet the food safety requirements stipulated in this Law that are appropriate to the scale and conditions of their production and marketing, and ensure that the food they produce and market is hygienic, non-toxic and harmless, and the relevant departments should strengthen supervision and management. The specific management measures shall be formulated by the standing committees of the people’s congresses of provinces, autonomous regions and municipalities directly under the Central Government in accordance with this Law.

??? Emphasize the reporting system and improve the handling mechanism of food safety accidents

????The reporting system has relatively perfect provisions in many laws, including the Emergency Response Law, and even stipulates how many hours the report must be carried out. However, the relevant parties in the "Sanlu incident" did not implement this system.

????In order to solve this problem, the third draft of the draft food safety law specifically reiterated the reporting system: units that have food safety accidents should be disposed of immediately to prevent the accidents from expanding. The accident unit and the unit receiving the patient for treatment shall report to the county health administrative department where the accident occurred in time.

????The draft also clearly pointed out that the food safety supervision department should immediately notify the health administrative department when it finds or receives a report of food safety accidents. In the event of a major food safety accident, the health administrative department shall report it step by step according to the regulations. No unit or individual may conceal, falsely report or delay reporting food safety accidents, and may not destroy relevant evidence.

????According to the provisions of the draft, the people’s governments at or above the county level should set up a food safety accident handling command organization and start an emergency plan; If food safety accidents involving more than two provinces are involved, the administrative department of health of the State Council shall organize an accident responsibility investigation.

????The draft food safety law clearly stipulates the accountability system. The draft stipulates that those who cause personal, property or other damage shall be liable for compensation according to law, and those who constitute a crime shall be investigated for criminal responsibility according to law.

Recently, the frequent news of sudden death has aroused everyone’s discussion.

Increasing work pressure and faster pace of life make sudden death a health anxiety for many people.

According to the 2020 National Health Insight Report, 53% people were worried about their sudden death. Among the young post-95 s and post-00 s, 7% and 9% people often even worry about their sudden death every day, and this group of people is only in their twenties this year.

But in fact, as long as you master the knowledge of cardiovascular metabolic disease prevention and make a risk assessment of cardiovascular and cerebrovascular diseases, you don’t have to worry too much about the risk of sudden death.

What is cardiovascular metabolic disease?

Cardiovascular metabolic diseases include hypertension, dyslipidemia, coronary heart disease, stroke, etc.The primary cause of death and disease burden of residents in China.

Smoking;

Drinking alcohol;

Unhealthy diet;

Sedentary.

These bad living habits are the main risk factors for the sharp rise of cardiovascular metabolic diseases.

Elevated blood pressure, abdominal obesity, abnormal glucose metabolism, elevated triglyceride (TG) and decreased high density lipoprotein cholesterol (HDL-C), and at least three of these five indicators are abnormal, which can be called increased cardiovascular metabolic risk.

Remarks: Table 2 is taken from the Guidelines for Healthy Lifestyle Prevention of Cardiovascular Metabolic Diseases in China.

Healthy lifestyle

It is an important cornerstone for the prevention and management of cardiovascular metabolic diseases.

For people with increased metabolic risk, no matter whether they are treated with drugs or not, they need to adhere to a healthy lifestyle, including improving diet, controlling weight, quitting smoking and limiting alcohol, and increasing physical activity appropriately after fully evaluating safety.

If you have no abnormal indicators, but still care about your health, you might as well set yourself some small goals:

Go to bed early for ten minutes today;

Eat more vegetables tomorrow;

Challenge not to drink sweet drinks in January;

Stand up and move after working for half an hour;

Have a comprehensive physical examination once a year;

……

The tragedy of sudden death should not be repeated again and again. These small health goals are the first step to self-rescue.

Cardiovascular disease is also the main cause of death in patients with nonalcoholic fatty liver disease (NAFLD). Relevant prevention and treatment guidelines in China suggest that once the diagnosis of NAFLD is confirmed, the metabolic disorder and cardiovascular risk of patients should be evaluated in time.

Writer: Zhang Wei Affiliated Hospital of Hangzhou Normal University

Editing and finishing of Cong Ling takes you to see famous doctors by the team

Some pictures come from the Internet.

Copyright belongs to the original author.

Please contact us if there is any violation or infringement.

　　

　　Wei Qingyuan, an expert in Ming history. Our reporter Ma Qiang photo

　　Southern Network reported on March 21, Wei Qingyuan was born in Shunde, Guangdong Province in 1928. His major works include Yellow Book System in Ming Dynasty, Royal Guards and East and West Factories in Ming Dynasty, History of Chinese Political System, Biography of Emperor Qin Long, Zhang Juzheng and the Political Situation in the Middle and Late Ming Dynasty, etc. He used to be the director and consultant of Chinese Political Science Society, Chinese Economic History Society, Chinese Archives Society and China Ming History Society. Visiting researcher at the East-West Asia Research Center in Fei Zhengqing, Harvard University, and visiting scholar at Harvard Yanjing Society; Visiting professor, Department of East Asian Studies, Oxford University, UK, and part-time academician of St. Anthony’s College. He is currently a visiting professor at the Institute of History, Guangdong Academy of Social Sciences.

　　Professor Wei Qingyuan, who is currently a visiting researcher at the Institute of History of Guangdong Academy of Social Sciences, devoted his life to the study of Ming and Qing history and academic works. However, in seventy years of age, Wei Lao "changed careers" and wrote novels for ten years. Recently, on the occasion of Wei Lao’s 80th birthday, his first historical novel Zhengde Fengyun-A Biography of Zhu Houzhao, the Emperor of the Dangzi, was published.

　　Joking about history worries experts.

　　Since 2005, there has been a "Ming history fever" in the domestic publishing industry. However, Wei Lao did not launch this 800,000-word Ming Dynasty book to "follow the fashion".

　　"It is said that historical novelists annoy historians." Some ridiculously "wild" books and film and television works are popular in the book market and on the screen, which makes Wei Lao very worried. For example, in a TV series, sourdrang dowager ordered her grandson, Emperor Kangxi, to marry Aunt Su Mala, and named her a princess. The fact is: Aunt Sumala was a maid who came to Manchuria from Mongolia in the early years after Xiao Zhuang. She was at least 40 years older than Kangxi. How could she get married?

　　The wind of popular culture jokes is easy to cause misconceptions to the public. Out of respect for history and the sense of responsibility of a historical researcher, Wei Lao sprouted the idea of writing novels. He believes that research results with academic value are important, but after all, there are not many people reading; If historians have spare capacity, they can write some popular historical works that convey correct knowledge and spread them to the public.

　　Wei veteran’s "Zhengde Fengyun" is regarded as a bold exploration. In this novel, he follows the original development of history and the reasonable filling of literary flesh and blood, depicting all kinds of characters and varied story details centered on Emperor Zhengde.

　　Zhang Hui’s novels excavate the emperor’s abnormal love

　　There were more than 30 emperors in Ming and Qing Dynasties. Why did Wei Lao choose Zhu Houzhao, Emperor Zhengde of Ming Wuzong, as the hero of his first novel?

　　The most famous joke about Emperor Zhengde in folklore is "prince and the showgirl". Zhengde ascended the throne at the age of 14, and during his 16 years in office, he ran amok, spoiled officials, harmed loyalty and robbed women, which led to the crisis of the national government and people’s livelihood at that time.

　　Wei Lao believes that it is not an exaggeration to denounce Zhu Houzhao as a "prodigal emperor", "devil incarnate" and "slut villain". However, for a long time, the description of Zhengde in history books is mostly faceless or bold, which fails to deeply reflect the specific facts of Zhengde and the period of Zhengde. There are still many confusing contradictions and suspense that are difficult to answer hastily. For example, Zhengde’s feelings and sexual orientation are incredible: on the one hand, he frantically searches for and mutilates countless women, including pregnant women, widows and virgins; But on the other hand, he was deeply attached to Liu Liangnv, a married woman who had been taken captive from Taiyuan, until his death. "For women from abuse to rare special pet, this strange abnormal love was set in a person’s body, especially an emperor. What is the psychological secret? "

　　In Zheng De Fengyun, written in the form of Zhang Hui’s novel, Wei Lao launched a macro narrative based on a large number of historical facts, and at the same time tapped the Oedipus complex and abnormal love of Emperor Zheng De with psychological analysis.

　　Chen Jiexian, a famous historian of Qing Dynasty and a visiting professor of history department of Nankai University, commented on the Emperor Zhengde written by Wei Lao, "It is not simply to reprimand him for his dissoluteness and madness, but to go deep into the inner world where the master is not easy to show people, and to write a true Zhengde vividly and completely."

　　However, Wei Lao personally said that his first attempt to write a historical novel may be a failed experiment. But in any case, history is a mirror, from which the subsequent world situation and personnel can be reflected.

Editor: Sun Jie

　　Xinhua News Agency, Beijing, April 27th

Speech at the press conference of the second "Belt and Road" international cooperation summit forum

(April 27, 2019, Beijing)

Chairman People’s Republic of China (PRC), Supreme Leader

　　On April 27th, the second "One Belt, One Road" international cooperation summit forum held a round-table summit in Yanqi Lake International Conference Center, and the top leader of president presided over the meeting and delivered an opening speech. After the conclusion of the roundtable summit, the top leaders met with Chinese and foreign journalists to introduce the roundtable summit of the second "Belt and Road" international cooperation summit forum and its main achievements. This is the supreme leader stepping into the press conference. Xinhua News Agency reporter Yao Dawei photo

Ladies and gentlemen,

Journalists and friends:

　　Hello everyone!

　　Welcome to the press conference of the second Belt and Road International Cooperation Summit Forum. The "One Belt, One Road" initiative has been widely concerned by media friends for more than five years. Since the opening of this summit forum, journalists and friends have continued to pay attention to and report on the summit forum, recorded all the wonderful moments, spread all kinds of good voices, and demonstrated the fruitful results of building the "Belt and Road" cooperation. On behalf of the government of China and the delegates from all over the world, I would like to thank the journalists for their support and hard work!

　　This is the second time that China has hosted the "Belt and Road" international cooperation summit forum. Compared with the first forum, this forum is larger in scale, richer in content, more participating countries and more fruitful. During the summit forum, we held an opening ceremony, held a high-level meeting, held 12 sub-forums and an entrepreneur conference, and representatives from all walks of life from more than 150 countries attended. Today, leaders from 38 countries and heads of the United Nations and the International Monetary Fund held a leaders’ round table summit here.

　　The theme of this summit forum is "Building the Belt and Road and Creating a Better Future". At the Roundtable Summit, leaders and heads of international organizations held in-depth discussions on topics such as "promoting connectivity, tapping new growth drivers", "strengthening policy docking, building closer partnership" and "promoting green and sustainable development, and implementing the UN Agenda 2030", which improved the concept of cooperation, clarified the key points of cooperation, strengthened the cooperation mechanism, and reached broad consensus on building the "Belt and Road" with high quality. These consensuses are reflected in the joint communique unanimously adopted by the Roundtable Summit, which will serve as a guide for international cooperation in building the Belt and Road Initiative in the future.

　　On April 27th, the second "One Belt, One Road" international cooperation summit forum held a round-table summit in Yanqi Lake International Conference Center, and the top leader of president presided over the meeting and delivered an opening speech. After the conclusion of the roundtable summit, the top leaders met with Chinese and foreign journalists to introduce the roundtable summit of the second "Belt and Road" international cooperation summit forum and its main achievements. Xinhua News Agency reporter Pang Xinglei photo

　　-We positively evaluated the progress and significance of the cooperation in building the "Belt and Road". We all believe that building the "Belt and Road" together is the road to common prosperity. Over the past five years since the "Belt and Road" was jointly established, especially since the first summit forum, with the joint efforts of all parties, the scope of policy communication has been continuously expanded, the level of facility connectivity has been improved day by day, economic and trade cooperation and investment cooperation have reached a new level, the financing capacity has been continuously enhanced, and people-to-people exchanges have become closer. The early harvest of the "One Belt, One Road" cooperation has opened up more space for economic growth of countries and the world, created a platform for strengthening international cooperation, and made new contributions to building a community of human destiny.

　　-We have enriched the cooperation concept of building the Belt and Road Initiative and unanimously reaffirmed our commitment to building the Belt and Road Initiative with high quality. We will adhere to the principle of consultation, joint construction and sharing, and all parties will negotiate on an equal footing, share responsibilities and benefit together. All interested countries are welcome to participate. We unanimously support open, clean and green development, oppose protectionism, and strive to build a clean and environmentally friendly Silk Road in the new era. We agree to practice the concept of high standards, benefiting people’s livelihood and sustainability, actively meet the generally accepted international rules and standards, adhere to the people-centered development thinking, and take the road of coordinated economic, social and environmental development. These consensuses have pointed out the direction for the development of the "One Belt, One Road" cooperation. Our common goal is to work together to make interconnection among countries more effective, economic growth stronger, international cooperation closer, and people’s lives better.

　　-We have made clear the key points of building the "Belt and Road" cooperation in the future and decided to strengthen all-round and multi-field cooperation. We will continue to promote connectivity on land, at sea, in the air and online, and build high-quality, sustainable, risk-resistant, reasonably priced and inclusive infrastructure. We will promote the construction of economic corridors, develop economic and trade industrial cooperation parks, continue to strengthen soft connectivity in markets, regulations and standards, and build digital infrastructure. Relevant cooperation projects will adhere to government guidance, enterprise main body and market operation, ensure sustainability, and create a fair and non-discriminatory business environment for investors from all countries. We will continue to broaden financing channels and reduce financing costs, and welcome multilateral and national financial institutions to participate in investment and financing cooperation. We also agreed to extensively carry out people-to-people exchanges with rich contents and various forms, and implement more people’s livelihood cooperation projects. We all support the "One Belt, One Road" cooperation, adhere to the development orientation, support the global development cause, especially the implementation of the United Nations 2030 Agenda for Sustainable Development, strive to achieve clean and low-carbon sustainable development, and help developing countries break the bottleneck of development and better integrate into the global value chain, industrial chain and supply chain and benefit from it.

　　On April 27th, the second "One Belt, One Road" international cooperation summit forum held a round-table summit in Yanqi Lake International Conference Center, and the top leader of president presided over the meeting and delivered an opening speech. After the conclusion of the roundtable summit, the top leaders met with Chinese and foreign journalists to introduce the roundtable summit of the second "Belt and Road" international cooperation summit forum and its main achievements. Xinhua News Agency reporter Ju Peng photo

　　-We unanimously support efforts to build a global interconnected partnership and strengthen cooperation mechanisms. To this end, we will deepen the docking of economic development initiatives and plans of countries and international organizations, strengthen bilateral and third-party market cooperation, build international logistics and trade corridors such as China-Europe trains and new land and sea passages, and help more countries improve their interconnection level. We have referred to the policy recommendations report of the Advisory Committee of the Summit Forum, and look forward to the Advisory Committee providing more intellectual support for building the "Belt and Road" cooperation and the development of the Summit Forum. We will adhere to multilateralism and promote the formation of a framework led by summit forums and supported by multi-bilateral cooperation in various fields, so that our cooperation can be guided by ideas, followed by actions and guaranteed by mechanisms. It is generally believed that the "Belt and Road" international cooperation summit forum is an important multilateral cooperation platform and supports the normalization of the summit forum.

　　-We all support strengthening pragmatic cooperation and achieving more tangible results. During the preparatory process and the holding period of this forum, all parties reached 283 pragmatic achievements, including signing intergovernmental cooperation agreements, carrying out pragmatic project cooperation, initiating the establishment of a multilateral dialogue and cooperation platform in professional fields, releasing the progress report on jointly building the "Belt and Road" and the policy recommendations report of the Advisory Committee of the Summit Forum. China, as the presidency, will issue a summary list of achievements. The entrepreneurs’ conference held during the forum attracted many business people to participate and signed a project cooperation agreement with a total amount of more than 64 billion US dollars. These achievements fully show that building the "Belt and Road" should be in line with the trend, win the hearts of the people, benefit people’s livelihood and benefit the world.

　　Yesterday, I announced a series of major reform and opening-up measures that China will take. It is generally believed that this is good news for China and the world, and will provide important opportunities for building the Belt and Road Initiative and world economic development.

　　This forum sent a clear signal to the outside world: the circle of friends building the "Belt and Road" is growing, there are more and more good partners, the quality of cooperation is getting higher and higher, and the development prospects are getting better and better. I have said many times that the initiative to jointly build the Belt and Road Initiative originated in China, and the opportunities and achievements belong to the world. Building the "Belt and Road" is a long-term project and a common cause of partners. China is willing to work with all parties to implement the consensus of this summit forum, draw the spirit of "meticulous painting", and jointly promote the "Belt and Road" cooperation to develop in depth, steadily and far-reaching, with high quality, and create a better future. I hope that media reporters and friends will continue to actively support the "One Belt, One Road" cooperation.

　　Thank you all.

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　　Sichuan cuisine comes out of Sichuan and ushers in a new solution? This article is a record of the theme salon of "2024 China Catering City Tour-chengdu railway station", which was compiled and published by Red Dining Network.

　　Among the eight traditional cuisines, Sichuan cuisine has the largest market and the largest number of stores in Chinese dinner.

　　According to the big data of red meals, as of June 2024, the number of Sichuan food stores nationwide exceeded 150,000, accounting for 11.4% of the total number of Chinese dinner stores. However, most consumers’ impressions of Sichuan cuisine are still stuck in hot pot, skewers, grilled fish and other dishes, lacking a systematic and comprehensive understanding.

　　How can Sichuan cuisine go to the whole country while maintaining its characteristics and charm? What role will Sichuan cuisine brand play in the future development of Chinese food? Around these two themes, on July 25th, dozens of big coffee makers gathered in the 2024 "China Catering City Tour" in chengdu railway station, which was jointly sponsored by Hongcan.com and Yangguang.com’s catering channel, and jointly hosted by Hongcan Growth Club and Juhui Catering Tune.

　　01. How to keep the characteristics and charm of Sichuan cuisine in innovation?

　　With the intensification of market competition, innovation has become the key for catering brands to maintain competitiveness, attract customers and achieve sustainable development. How do brands keep the characteristics and charm of Sichuan cuisine in innovation?

　　Sun Yan, general manager of Nantang Catering, said that Nantang Catering has been focusing on creating a Sichuan cultural restaurant that has been passed down for a hundred years, involving three orientations: low-end, mid-end and high-end.

△ Sun Yan, General Manager of Nantang Catering

　　About how to maintain the characteristics and charm of Sichuan cuisine in innovation, Nantang Restaurant does this:

　　First, inheritance and innovation should coexist. In the process of R&D and innovation, Nantang Restaurant must have roots, soul and cultural tone. In Sun Yan’s view, this is the foundation of the development of cuisines. Brands should have awe in the process of product research and development, and they should know how to respect traditions in terms of seasonings, ingredients and cooking techniques.

　　Second, we must reject "almost unlike". Sun Yan said that the brand of Sichuan cuisine, whether returning to Sichuan cuisine, returning to the taste of Sichuan cuisine, or returning to the sense of value of the ingredients themselves, is a process of de-foaming, de-marketing, breaking the bubble and exaggerating.

　　In its view, Chengdu is a gourmet capital and a tourist city. Nantang Restaurant has done a lot of things with the spirit of artisans, aiming to let more people who really like Sichuan cuisine come to Chengdu to eat their favorite Sichuan food, or Sichuan food that is more in line with the taste of Sichuan food.

　　Third, in addition to tradition, Sun Yan believes that there are still many parts of Nantang catering that need to be learned and innovated. In its view, tradition is not behind closed doors. There are many excellent ingredients, cooking techniques, equipment, techniques, fermentation methods or food processing methods in the market, which are in line with the current market demand, customer needs, dining scenes and taste preferences. Nantang Catering will also be integrated into the popular market when making innovations.

　　In its view, innovation can avoid homogenization. "The homogenization of catering is very serious, and maybe 80% or 90% of restaurants eat exactly the same thing." Sun Yan bluntly said that in addition to the traditional flavor, Nantang catering has done a lot of research and development of flavor, and it has been recognized by the market, but as an old Sichuan cuisine, it always has a sense of crisis.

　　Fourth, when brands do research and development of dishes, they should realize that diners and consumers are the ones who ultimately pay the bill, and they cannot entertain themselves. Starting from the cultural value of the product, this cultural value can be derived from the historical or cultural background of the product itself, or from the classic famous dishes in Sichuan cuisine. By increasing cultural value, traditional dishes can be interpreted as acceptable in the market, easy to spread and more popular among consumers.

　　In the era of cultural self-confidence, brands should know how to grasp the story behind the product culture. At present, 60% of Nantang catering products can be traced back to the culture.

　　Finally, the resonance of emotional value. Sun Yan said that if a consumer goes to a restaurant and has a desire to spend again, it is because a certain product, a certain link, a certain atmosphere or an action resonates with him emotionally.

　　"In recent years, in the process of product research and development, we have clearly felt the charm of local ingredients, flavors and utensils. We have also enlarged these plates to make more people feel comfortable during dining." Sun Yan said.

　　Wu Dong, founder and chairman of Xiaolongkan Hot Pot, said that the current economic situation, Chinese food, especially hot pot, is too big, and many enterprises want to do different things and make differentiated things.Enterprises "still have to dig deep in taste and ingredients."

△ Wu Dong, founder and chairman of Xiaolongkan Hot Pot

　　Wu Dong believes that hot pot is also a branch of Sichuan cuisine, but the homogenization of hot pot is very serious. Xiaolongkan insists on constant changes. For example, last year, it launched a spicy beef pot bottom and chose pure beef as the pot bottom.

　　The first store of "Little Dragon Crossing the River" to be opened in Shenzhen has also undergone subversion and bold innovation in taste. For example, it is only the bottom material of the hot pot, and the way of eating is also very ceremonial.

　　However, Wu Dong also admitted that the cost of pot bottom in Sichuan is too high. Basically, each pot bottom will lose about 20 yuan, and cost control is a difficult problem.

　　Regarding the innovation of ingredients, Wu Dong emphasized that the craftsmanship of ingredients and products should be constantly pursued to the extreme, but the ingredients are not good enough, and research must be broken through in technological treatment. "If there is no good technology, even the best ingredients may be wasted."

　　"We should go out more, whether in Yunnan or Guizhou, to discover some rural foods and see if they can become differentiated products, so that we can have a future." Wu Dong said.

　　In Wu Dong’s view, the international market is the same, and the ingredients may be similar, which can be changed from the dish shape, otherwise it will be difficult. Brands should be United. If I set the table like this, you can set the table like that and make a difference in flavor. This is also an innovation, and the supply chain can be shared. Otherwise, no one can control it because of the high cost.

　　Liuyong, chairman of Dongmen Market, said that he has been cooking for 18 years and has been thinking about how to return to his original heart.In its view, before the industry developed too fast, everyone ran too fast, and the expectations may be too high. In fact, as long as we return to the original heart, these problems have been solved.

△ liuyong, Chairman of Dongmen Shijing

　　In his view, every entrepreneur and operator should have the mentality of treating a bad environment as a good one, so that no matter what situation they are in or at what time, it is not a big problem. These are all experiences in life and brand development. It is very important to return to the original heart.

　　Liuyong said that brands should continue to innovate according to their own conditions. Unlike most catering people who have been deeply involved in the same brand or track, liuyong said that he started to take a slant and take a diversified road 18 years ago. For example, the "Dongmen Town" old Chengdu Town Cultural District is an innovative project created by it. He said that when the diversified brands were laid out at the beginning, they took into account the complementarity of customers, products and ideas.

　　The so-called "customer complementarity" has been practiced in the past ten years when dealing with a series of difficulties such as the eight regulations and the financial crisis. In liuyong’s view, customer complementarity is also very useful in dealing with the current market environment. That is, the formation of clusters and the development of multiple formats will make consumers feel that this place is more in line with consumption and attract passengers. Based on this logic, Dongmen Market has become a cultural block integrating sinking market, tea house and market fair.

　　Liuyong said that they have stores in ancient towns in many blocks, including Kuanzhai Lane and Jinli. In his view, the block is very good and the flow of people is very large, but the only drawback is that the restaurants there are all single-operated, and there is no commonality.

　　"This is also one of the reasons why single shops on the street have become more and more annoyed in recent years." In liuyong’s view, catering people should enlarge the advantages of enterprises in the process of innovation according to the changes of the market.

　　It takes Damiao hotpot as an example. First, on the basis of the positioning of business banquets, the original square table is changed into a round table, which has stronger business attributes and is more liked by business guests; The second is to combine the needs of customers and learn from the setting of Chinese food to make the sense of ceremony more sufficient.

　　Zhao Shuyong, Chairman of Blano Western Food Company, shared his entrepreneurial experience and experience in the field of western food.After resigning from Huawei, Zhao Shuyong has only done one thing in the past 11 years-western food. At present, three brands have done relatively successfully, meeting the needs of the customer groups targeted by each brand.

△ Zhao Shuyong, Chairman of Blano Western Food

　　Zhao Shuyong bluntly said that as a western food brand founded in Chengdu, it is not easy to find living space in the ocean of Sichuan cuisine and hot pot, and he is also thinking about how to integrate western food with hot pot and Sichuan cuisine.

　　According to Zhao Shuyong, there are three major plans for western food in Blano:

　　First, suspend the opening of the store and optimize the model. Zhao Shuyong said that in the current market environment, Blano Western food does not have the advantage of cost performance, so it is not appropriate to open a store quickly at present. Last year, I opened 18 direct-operated stores, which is still a bit of a burden this year, so I don’t plan to open more stores.

　　Second, launch a new business model, and integrate the supply chain to build a Saizeriya version of the western food store, making western food around 50 yuan per capita. "I really didn’t think about doing such a low unit price before. Saizeriya lived well, and the passenger flow was four times that of us. We were forced out." Zhao Shuyong explained.

　　Third, go to sea. Zhao Shuyong revealed that Blano’s western food will enter the overseas market next, and it is already in the process of site selection in Singapore. Talking about how to maintain the characteristics and charm of Sichuan cuisine in innovation, Zhao Shuyong believes that authentic Sichuan cuisine should go out.

　　In its view, Sichuan cuisine has reached the ceiling in Chengdu. Changing a space and going overseas is a way out, and at the same time, China culture can be exported through delicious food.

　　"Don’t always roll in Chengdu, roll in Sichuan and Chongqing, and you have no confidence in yourself." Zhao Shuyong said. In its view, space and times are changing rapidly, and the big environment cannot be changed. Only by adapting can we find some breakthroughs.

　　Peng Ziyu, a national culinary master, shared his views on how to maintain the characteristics and charm of Sichuan cuisine in innovation from the perspective of a chef.

△ National cooking master Peng Zikai

　　He said that the reason why Sichuan cuisine can occupy 40% market share in the catering market is largely due to its characteristics of "delicious but not expensive", which is also the most important feature that Sichuan cuisine brands should retain.

　　Delicious, that is, to ensure Sichuan flavor. Peng Ziyu said that no matter how innovative Sichuan cuisine is, it is necessary to give the product "Sichuan flavor" and "Sichuan style" in the end. Those Sichuan restaurants that engage in fusion dishes are actually not confident enough.

　　"It’s not that fusion dishes can’t be cooked, but don’t play the brand of Sichuan cuisine. Since you play the name of Sichuan cuisine, you should conscientiously do a good job of Sichuan cuisine and let all the dishes be named’ Sichuan’." Peng Zikai said.

　　Peng Ziyu also pointed out that the soul of Sichuan cuisine is taste, which should be carried forward on the basis of tradition. As long as it is based on the extension and development of Sichuan cuisine, it has Sichuan flavor in its bones, which is also called innovation, but we must grasp the basic point of the surname "Sichuan".

　　The innovation of Sichuan cuisine can also be innovated in ingredients and forms, that is, the dishes are old, traditional practices and traditional tastes in new bottles, and new forms of expression can be used, such as making dishes more beautiful and creating exquisite Sichuan cuisine, but the most important thing is to maintain the unique charm of Sichuan cuisine, that is, delicious but not expensive.

　　In its view, the ingredients are just a carrier. No matter what ingredients are used and how novel the expressions are, as long as they are made with Sichuan style and Sichuan style cooking techniques, they are all Sichuan dishes.

　　"Nowadays, many restaurants put the dishes beautifully, but it can’t affect the quality and temperature of the dishes. The biggest feature of Chinese food is that it has temperature. If there is no temperature, it is not called Chinese food." Peng Zikai further emphasized.

　　Peng Zikai said that it is not expensive, nor does it mean that Sichuan food can’t be sold expensive. A good product can be sold at a high price with new ingredients, such as lobster and Sichuan style.

　　"Sichuan cuisine should be high-end, which is the market demand, but the civilian Sichuan cuisine is the most basic feature of Sichuan cuisine and can best occupy the market. Because delicious food is not expensive, everyone can afford it. " Peng Zikai said.

　　Wei Ming, co-founder of Xiaojungan, the fifth district of Steel Pipe Factory, also agrees with the importance of "delicious food is not expensive". Wei Ming shared the development history of the fifth district of the steel pipe factory, and described how the fifth district of the steel pipe factory sought a breakthrough around "delicious but not expensive".

△ Wei Ming, co-founder of Xiaojungan in the fifth district of steel pipe factory

　　At the beginning of its establishment, the fifth district of the steel pipe factory took advantage of the social communication effect of WeChat, and guests who came to the store could enjoy a 6.8% discount as long as they forwarded their friends’ circle. Through the promotion of customers’ friends’ circle, the brand gradually became a fission.

　　From 2016 to 2019, the closing rate of the five districts of the steel pipe factory was very low, and almost all stores were profitable. But now, the glorious time has passed, and business is getting harder and harder.

　　According to its disclosure, since last year, the five districts of the steel pipe factory have undergone many adjustments. For example, in a store in Sansheng Street, Chengdu, a 20-square-meter area was opened, cold pot maocai and small bowl dishes were introduced, and the price of the products was adjusted at the same time: the bottom of the pot with string of incense was more than 30 yuan, and the bottom of the pot with string of oil and brine was as low as 8 yuan, so the price was grounded and the passenger flow was also driven. After the transformation, the store’s turnover reached 800,000 per month.

　　In addition, the per capita consumption of the five districts of the steel pipe factory has also dropped from 80-90 yuan to around 60 yuan. In the past, the price of large-scale dishes in the self-service area was 6.8 yuan, and now the membership price is 4.9 yuan; The price of dish area was adjusted from 39 yuan to 19 yuan.

　　Yan Dongsheng, the inheritor of Pei Jie’s Chongqing hot pot, said that Pei Jie is an authentic Chongqing hot pot. She has been deeply cultivated in Chongqing for 12 years and made some innovations during her pure direct operation. She went up and went down.For example, the per capita of Pei Jie’s old Chongqing hot pot shop was reduced to 85 yuan, and at the same time, the brand of "Pei Jie’s Private House Xiaoyuan" was founded, targeting the middle and high end, with per capita around 380 yuan. Adhere to high-end and cost-effective walking on two legs.

　　Yan Dongsheng said that many times, brand innovation kills itself, because the essence of catering is not done well. "In the past two years, many brands have been emphasizing cost performance and lowering prices. Although Pei Jie has reduced prices, the quality has not changed." Yan Dongsheng said.

　　As a century-old shop in Sichuan, Li Juan, general manager of Quanjude Chengdu, also agrees with the importance of innovation. Starting from "keeping integrity and innovation", it shared Quanjude’s playing style and gameplay.

△ Li Juan, General Manager of Quanjude Chengdu

　　Quanjude entered Chongqing in 2006, Chengdu in 2019 and opened a second store in Chengdu in 2022. Li Juan believes that behind "innovation" is a dish, a culture, a person, a scene and a story.

　　For example, a dish, Quanjude makes roast duck, and "keeping the integrity" means doing a good job in the quality of roast duck. Li Juan said that Quanjude has a food base, which is different from other roast ducks.

　　Another example is a culture. Li Juan believes that as an old-fashioned restaurant, it not only provides food, but also conveys culture and gives customers a feeling and premium experience. She went to Nantang Pavilion before, and learned a lot about the development history of Sichuan cuisine before eating. After experiencing it, she felt that she was not just going to a restaurant to eat, but more like going to the Sichuan Cuisine Museum, which was very worthwhile. Quanjude is the same. What it wants to convey is food+culture, so that customers can eat the brand value of time-honored brands.

　　Another example is a person, which refers to how to pass on good services. Li Juan said frankly that the per capita consumption of Quanjude Chengdu Store is 120-150 yuan, which is almost the same as that of many hot pot restaurants. However, customers have high requirements for Quanjude, and they didn’t understand it at first. Later, they realized that in fact, in the minds of consumers, their expectations for a century-old brand are different, which is the starting point for Quanjude to talk about good culture.

　　Li Juan also stressed that Quanjude, as a national brand, has the responsibility to pass on the brand story and culture to the guests. For example, when the roast duck is served, it should be explained to create a sense of ceremony, which is also a kind of propriety.

　　Li Juan bluntly said that innovation is a long attempt for Quanjude. Quanjude is still doing live broadcast, launching bagged roast duck, and conducting product research and development around Beijing’s landmark food and hand-holding ceremony.

　　Li Xiaowan, co-founder of Houtang Hotpot, also believes that the foundation of innovation is "keeping the right and surprising": "right" is in front and "odd" is behind.

△ Li Xiaoyu, co-founder of Yutang Hot Pot

　　In its view, the homogenization of catering is serious, probably because the "positive" things have not been thoroughly done in the past, or because they have been biased by the flow in the process of innovation. In order to pursue the flow, they keep innovating, but instead throw away the really right things.

　　Li Xiaowa believes that in the process of innovation in Sichuan catering industry, local things, such as seasoning, culture and ingredients of Sichuan cuisine, should be well done and spread.

　　Take seasoning as an example. Li Xiaoyan said that everyone knows that Sichuan cuisine is very seasoned, but there are not many brands that really make the seasoning thorough and spread it out.

　　So is culture. In its view, culture can be extended to the whole country or even the whole world, but many Sichuan food brands have not. Li Xiaoyan said that the success of Houtang hotpot in Europe was largely due to the promotion and export of Sichuan culture by the brand.

　　Li Xiaoyan also stressed that "culture doesn’t mean that it doesn’t matter if you watch too much. In fact, many times, customers don’t know, and catering brands need to be promoted and spread constantly. For example,’ changing face’ is used to Chengdu people, but it is actually something that people all over the country, even people all over the world, can’t get tired of after they arrive in Chengdu. "

　　And ingredients. Li Xiaoyan said that Sichuan has plains, plateaus, mountains, lakes, fresh rivers and rich products, but these characteristics have not been magnified by Sichuan catering brands and done well.

　　"It is also an innovation when the brand takes out the’ positive’ part that customers don’t care about or customers don’t know. As a Sichuanese, they are most qualified to extract these things and tell consumers all over the country and even the world. " Li Xiaoyan said.

　　In addition to "positive", Li Xiaowa believes that "odd" is more about a new interpretation of original traditional things in a way that modern young people like. Take Yunnan-Guizhou Sichuan cuisine brands "Ameigo Meiguo" and "yeego Wild Fruit" as examples. In its view, these two brands can catch fire in East China, and the innovation lies in using the original dishes, setting the dishes by Michelin, and performing a new interpretation of the original traditional things in a way that modern young people like, so as to achieve value for money.

　　"Don’t innovate for the sake of innovation. Innovation must be done on the basis of the inherent category value by meeting the needs of consumers in different tastes, different groups and different scenarios. " Li Xiaoyan stressed.

　　Liu Qiang, founder of Tan Sanniang’s fresh-cut beef buffet hot pot, stressed that in the process of brand innovation, the classic taste of Sichuan cuisine should be maintained, and at the same time, the market should be changed, but the business model should be changed instead of the taste.

△ Tan Sanniang Liu Qiang, founder of fresh-cut beef buffet hot pot

　　In its view, the brand must not reduce the quality, but appropriately reduce the per capita consumption on the premise of ensuring the quality. Liu Qiang said that in the past year (May last year to June this year), Tan Sanniang signed 400 stores, and as of July 22, 40 new stores were signed. The reason why Tan Sanniang was able to expand rapidly was "sincerity" and "altruism".

　　Gan Le, general manager of Ganshiji Restaurant, took his own brand as an example and shared his views on how to balance tradition and innovation.

△ Gan Le, General Manager of Ganshiji Catering

　　Gan Le said that Ganshiji has been making authentic Chengdu snack pork intestines powder, insisting on combining traditional flavor, traditional craft and traditional Sichuan famous dishes.

　　In the innovation strategy, no matter the adjustment of product mix and operation period, we should take customers as the core of value, such as customers’ demand for delicious food. In his view, to meet customers’ demand for delicious food, we should start from the ingredients. For example, pepper should have a clear fragrance and be hemp; There are requirements for the heat and spicy degree of cooked pepper and the temperature of soup.

　　"On the whole, snacks and fast food still need to be featured. They must be featured and repurchased. We must constantly find a balance between customer value and store management efficiency, otherwise there will be no way to cross the brand life cycle." Gan Le concluded.

　　Feng Li, the founder of Xi Hotel, thinks that the differences in service, dishes, environment and ideas are the key to brand development, and he shares some experiences.

△ Feng Li, the founder of the hotel

　　Feng Li was originally engaged in the design industry, but in 2012 she entered the catering and hotel industries by chance. He opened several hotels, mainly for government reception. It began to decline in May this year, but remained relatively stable as a whole.

　　In its view, after the brand finds its own differences, it will be full of confidence in its future development, and it will naturally get things done with confidence. "All brands, as long as they do it with heart, must have survival value." Feng Li stressed.

　　Yuan Yi, co-founder of delicious frog fish hot pot, also shared his understanding of innovation with his own brand as an example.

△ The delicious frog fish hot pot co-founder Yuan Yi

　　First, adhering to the business philosophy of "delicious but not expensive". Let every diners not only feel cost-effective, but more importantly, the ratio of heart to price, that is, beyond the psychological expectations of customers. For example, if customers expect to spend more than 100 yuan for a meal, but actually only need to pay more than 30 yuan, this unexpected experience will make customers feel very satisfied.

　　Second, innovation is based on customers. Yuan Yi said that when I first started to make American frog fish, I did product innovation with male thinking, but statistics showed that 90% of the customers were young women, so when I did product research and development and innovation, I focused more on the needs of young female customers.

　　Li Yang, the founding partner of Zhu Guangyu Hot Pot Restaurant, said that the catering market is still growing this year, but many catering people find it difficult. There seems to be no other way out except rolling low prices.He believes that catering enterprises should go back and reflect on their own problems.

△ Li Yang, founding partner of Zhu Guangyu Hot Pot Restaurant

　　In the past 10 years, it was the dividend period of Sichuan-Chongqing hot pot. As the fastest category in Sichuan cuisine, hot pot was relatively easy to standardize, and the growth of hot pot also promoted the development of surrounding industries.

　　However, with the passage of time, homogenization competition intensifies and scarcity disappears, which leads to difficulties in the industry. This is a normal economic cycle.

　　"When all large single products develop to a certain stage, they will definitely enter the competition of homogenization. It is unreasonable to have both scale and differentiation. Catering people must accept both scale and efficiency, and at the same time accept homogenization. " Li Yang said.

　　In Li Yang’s view, this year’s Sichuan-Chongqing brand, especially the hot pot brand, is getting more and more sad. In fact, the scarcity of Sichuan-Chongqing hot pot is gone.

　　At present, the market is in the process of "disenchantment". After addition, subtraction is needed, and diners are disenchanted. Brands find it difficult to impress consumers by using traffic to incite C-side gameplay.

　　In Li Yang’s view, the going out of Sichuan cuisine and the development of Sichuan-Chongqing hot pot are crucial in terms of cost performance and quality-price ratio, which will become the key words in the next five years.

　　At present, the price war in the catering market is getting worse. Qi Lingyun, the founder of Tingxiang, said that the catering industry should not fight the price war, which is harmful to the whole industry.

△ Listening to Xiang founder Qi Lingyun

　　Qi Lingyun introduced that he has been doing catering for 16 or 17 years, but he was born in sales at the beginning and experienced the price war between the home appliance industry and the electronics industry. "Gome and Suning’s’ bloodletting package’ is skillful, and the market is bloody, but in the end Gome and Suning are very profitable. However, the catering industry is playing its own. After the price war, there is no blood bag. " Qi Lingyun said.

　　In its view, the catering industry is in full bloom, and it has come to an end to tell consumers more about what is delicious and differentiate products and prices. Qi Lingyun also said that eating is a part of life, not only for satiety, but also for enterprises to dig deep around customer needs, and what he has been doing in the process of being a catering enterprise is cultural empowerment.

　　Referring to the innovation of Sichuan cuisine, Qi Lingyun said that Sichuan cuisine is full of flavors, but in the public’s cognition, Sichuan cuisine is spicy.

　　He suggested that in the process of innovation, catering brands can broaden their perspectives and see more rich flavors. Taking hot pot as an example, hot pot can also use fish flavor and palace explosion flavor as additional products, thus forming a differentiated division.

　　Dong Zhenli, the founder of Wutou Chuanxiang and Guangfuji maocai, shared some innovative attempts of Wutou Chuanxiang.

△ Founder of Wutou Chuanxiang, founder of Guangfuji maocai Dong Zhenli

　　In the market bonus period of 2017 and 2018, the string of fragrant incense at the top of the house seized the opportunity, coupled with clear positioning, focused on building community-based stores, and at the same time achieved delicious food, cleanliness and hygiene, which is an important reason why the brand can span the cycle.

　　In terms of marketing, Taotou Chuanxiang is good at marketing through customers. "Every day, 80% of customers send a circle of friends to our store to locate our position, which is a bit of a blow to the surrounding community stores, because they are all traditional old stores, single stores and couples stores." Dong Zhenli said.

　　In addition, some innovative measures, such as handing out edible salt to customers, introducing hairy belly with "lottery tickets" to improve the ordering rate of dishes, and dancing on consumers’ birthdays, were taken.

　　Shen Sha, general manager of Moby Youchuang, mainly shared several major changes on the roadside in the past two years, emphasizing that only concentration can make innovation.

△ Shen Sha, General Manager of Moby Youchuang

　　First, from multi-brand to single brand. Shen Sha said that the roadside had achieved the scale of more than 1,000 stores because of dividends, and accumulated the ability of intensification, investment promotion and supply chain. In the past few years, it tried multi-brand development and made barbecue brands and rice noodle brands. In the past two years, it has returned to the familiar string and mala Tang track.

　　Second, pay attention to direct stores. From 2016 to 2000, there were only 7 or 8 direct stores along the road. Last year, it gradually shifted from franchise to direct sales, and opened 6 or 7 new direct sales stores. Shen Sha believes that only through the creation of direct stores will new things come out.

　　Thirdly, string innovation is difficult, and it is a very good attempt to introduce oil and halogen strings into stores. At present, in Chengdu, most of the strings are street shops, and the roadside hopes to make innovations in consumption scenes in the future, such as entering shopping centers and building shopping malls.

　　Besides, Shen Sha mentioned that the roadside also opened overseas stores in Singapore, and adopted the nostalgic style of the 1980s. In its view, Singapore’s catering brands are more presented in a modern way, and roadside stores have a sense of contrast.

　　Wang Bin, the co-founder of Juhui Cuisine, shared his views on Sichuan cuisine innovation from the perspective of supply chain enterprises, emphasized the importance of Sichuan cuisine characteristics, and put forward the direction of Sichuan cuisine standardization and innovation.

△ Wang Bin, co-founder of Juhui Meal Tune

　　In its view, Sichuan cuisine is characterized by "three more": more seasonings, more flavors and more ingredients. In addition, the cooking of Sichuan cuisine is the most complicated of all cuisines. These are the main reasons why it is difficult for large-scale Sichuan cuisine brands to develop well.

　　"When you lay out Sichuan cuisine, you should consider the seasonings, ingredients and cooking clearly. It may be easier to achieve standardization by pushing back the ingredients from the logic of the kitchen and pushing back the taste. " Wang Bin said.

　　Regarding the innovation of Sichuan cuisine, Wang Bin believes that it should also focus on three dimensions:

　　First, do a good job in quality and special things. The deeper the effort, the more real barriers can be formed.

　　Second, innovation comes from efficiency, which is the key to winning the second half of catering.

　　Third, products are only micro-innovations, and the effect is getting worse and worse. Only by doing the first two innovations well can brands have better development.

　　02. What role will the Sichuan brand play in the future development of Chinese food?

　　Although Sichuan cuisine has the largest number of stores in Chinese dinner, the chain rate is not high.

　　According to Red Meal Big Data, as of June, 2024, Sichuan cuisine brands with fewer than five stores accounted for the highest proportion, reaching 98.8%, while Sichuan cuisine brands with more than 100 stores accounted for only 0.1%. In the future development of Chinese food, the brand of Sichuan cuisine should play a more important role, and it is very important to improve the chain rate.

　　Mou Jian, the founder of Houchafing dish, analyzed the reasons for the low chain rate of Sichuan cuisine, and put forward the development path that can refer to Hunan cuisine brands.

△ After the hot pot founder Jian Jian

　　Mou Jian believes that the low chain rate of Sichuan cuisine is not because of lack of talents, poor supply chain ecology or urban soil structure, but because Sichuan cuisine is full of flavors and single products are too strong.

　　In the past, many diners were refining single items to make chains, such as grilled fish, maocai, fish with Chinese sauerkraut, etc. There were not many large Sichuan restaurants like Dongpo in Meizhou. In Mou Jian’s view, Sichuan cuisine can refer to the product structure model of Hunan cuisine brand and tap the representative classic products of Sichuan cuisine for combination, but in the process of adjusting product structure, the "root" and "soul" must be preserved.

　　For example, in Chengdu, brands such as Diet Brothers and Qiujinchuan Dish Stir-fry have already refined classic products such as Mapo tofu and Sichuan style pork. "In the process of innovation and chain of Sichuan cuisine, we can’t forget its essence. The premise of solving the core model of products is’ innovation does not forget the roots, and Sichuan cuisine is not conservative.’ "MouJian stressed.

　　Zhang Peilong, a partner of Qiujin Xiongmiao Technology, emphasized the importance of digital and intelligent means to promote the standardization and large-scale development of Sichuan cuisine.

　　Taking "Autumn Jinchuan Dish Stir-fry" as an example, he pointed out that at present, it improves quality and efficiency through standardization, digitalization and intelligence. Although there are only six or seven direct-selling stores in Chengdu at present, a set of models has been built, which took three or five years.

△ Qiu Jin Xiong Wei Technology Partner Zhang Peilong

　　Zhang Peilong also expressed his willingness to build infrastructure projects for Chinese food brands. That is, by creating a model, the front hall and the back kitchen of the restaurant are linked to help the catering brand solve the problem of improving quality and efficiency. "

　　"I hope that in the next three to five years, the Sichuan-style snack brand will be promoted throughout the country. At the same time, we also hope that this model can empower Chinese food catering counterparts to create and build together and achieve common progress in the Chinese food industry. " Zhang Peilong said.

　　Li Yang, the founding partner of Zhu Guangyu Hotpot Restaurant, said that when the supply chain is more coordinated and there are solutions, Sichuan cuisine will get better development in the next few years.For example, the case of autumn Jinchuan vegetable stir-fry is one of many solutions; Chef Fei’s style of play is also one of the solutions.

　　"Re-stack the capabilities, re-assemble, and reconstruct the cost-performance ratio and quality-price ratio. There is not much problem when Sichuan cuisine comes out. The future of catering people will be very good, and our ability is still strong." Li Yang said.

　　Li Jiang, the founder of Jibulu Steak and Seafood Buffet, shared his views on how to improve the chain rate of Sichuan cuisine, mainly from the development process and style of his own brand.

△ Li Jiang, founder of Jibulu Steak Seafood Buffet

　　Li Jiang said that Jibulu Steak and Seafood Buffet had been in operation for 13 years, and had joined the business in the early days, and then turned to direct mode. Jibulu is positioned as a long-term enterprise, opening twenty or thirty new stores every year. In its view, after the store is opened, it should be given time to grow.

　　He further said, for example, that Jibulu Steak Seafood Buffet was initially positioned as 69 yuan per capita, and after arriving in Chengdu, it was positioned as 79 yuan per capita. Later, it became a relatively high-end brand "Xiting Seafood Buffet", with a per capita price of more than 300 yuan, which was not recognized by consumers and forced to adjust the price. At the most difficult time, it was lowered to 99 yuan, and it lost 12 million yuan at that time. Now the business is basically stable, with a per capita of about 169 yuan, and the profit is ok and the capital is back.

　　In its view, catering does not mean how much money you must earn this year, but you should do it slowly and take a long-term view.

　　Li Jiang said that the company was born as a buffet, and then wanted to make the whole industry thorough.

　　First of all, in brand management, Li Jiang said that in the process of brand management, they never pursue high gross profit margin, but pay attention to providing a better customer experience. When the gross profit margin of stores exceeds 46%-47%, they will take the initiative to come down.

　　Secondly, in terms of product quality, we ensure the supply of ingredients and product quality through self-built factories, such as making steaks at a ratio of 1:1.

　　In terms of market expansion, Li Jiang said that by the end of this year, the total number of Xiting seafood self-service stores will reach 40. I went to Haikou and Sanya this year and will March into Inner Mongolia next year. At present, Xiting Seafood Buffet has reached a strategic cooperation with Vientiane Commercial. In the future, Xiting will be opened in places where Vientiane Commercial exists.

　　In addition, through multi-brand strategy to consolidate the leading position in the buffet industry. Li Jiang revealed that in addition to Jibulu Steak Seafood Buffet, Xiting Seafood Buffet and a Korean barbecue brand, the company also launched a small hot pot brand this year, and has now opened three stores.

　　"In the future development of Chinese food, Sichuan food should play the role of’ Chinese food boss’." Zhao Shuyong, chairman of Blano Western Restaurant, said bluntly.

　　He believes that Sichuan cuisine still has great opportunities in terms of market capacity and space. At present, many foreign brands of Sichuan cuisine have developed very well. On the contrary, few brands of Sichuan cuisine in Sichuan and Chongqing have gone out to open stores, and the scale can reach hundreds.

　　Liu Qiang, founder of Tan Sanniang fresh-cut beef buffet hot pot, also believes that Sichuan cuisine should be the first of the eight major cuisines.At present, the brand development of Sichuan cuisine is not so good. In essence, it is not that Sichuan cuisine is not delicious, and it is not that there are no outstanding talents, because many excellent teams have gone to hot pot. What Sichuan cuisine lacks is a team with strength and understanding of flow. Good products and continuous flow are important reasons for the brand’s popularity.

　　Liu Qiang revealed that Tan Sanniang plans to enter the field of Sichuan cuisine next year, and the slogan has been thought of, which is called "delicious and not expensive, no longer classic Sichuan flavor". Zhang Mengzhe, the founder of Qianniudao Slag Beef, also agrees that Sichuan cuisine is the first of the eight major cuisines.

△ Zhang Mengzhen, founder of Qianniudao Slag Beef

　　In its view, Sichuan cuisine is easily accepted by consumers all over the country and has great development potential in the next decade.

　　Zhang Mengzhe said that it was also because he saw the market potential of Sichuan cuisine that Qian Niu Dao entered the residue beef track last year. In his view, the residue beef is a traditional specialty food in Qionglai, Chengdu, which has formed a cost-effective customer perception in the market, so it is not necessary to innovate in taste, but in environmental and emotional value.

　　Wang Bin, co-founder of Juhui Cuisine, said that he firmly supports the development of Sichuan cuisine, and there are three changes worthy of attention in the future:

　　First of all, from the perspective of development history, Sichuan cuisine is the result of multi-party fusion, with many flavors, but the mainstream flavor of addiction is narrowing;

　　Secondly, consumers’ tastes are getting heavier and heavier, and only Sichuan cuisine can satisfy everyone’s taste buds.

　　Finally, from the perspective of consumers’ choice, when people pay more and more attention to taste, not only the taste type, but also the Sichuan cuisine itself will be reduced. The classic dishes preserved in Sichuan cuisine at present will probably be the Chinese food in ten or twenty years.

4. The king’s position-computer technology python

Using crawler technology to analyze the word frequency of the retrieved information, find the perspective of concern from high-frequency words, and tap the context of national policy changes, and the results are quantifiable.

Fourth, the actual operation

The practical application of the above theory takes the report about Beidou Industrial Park made by Dai Chunchen as an example. The report attracted the attention of senior leaders at that time, and promoted the implementation and changes of relevant industrial policies.

Original link:

Writing process:

1. Determine the topic and find the value

News from the beginning: Xinhua News Agency mentioned that Beidou satellite system won the highest scientific and technological progress award; And the award was awarded to the team, which was the first national highest scientific and technological progress award won by the team.

Discover the value point: According to the interview, there are no enterprises in some Beidou navigation industrial parks and they are vacant.

2. Establish knowledge reserves and build an article framework.

Use different search channels to establish knowledge reserves, determine the general direction through relevant seminars and forum information, and read papers in China HowNet to establish a systematic understanding of the industry and find the conflict point.

3. Find supporting materials and interviewees, and use interviews to support reports.

4. Search and verify information and cross-correlation.

(1) search local government related planning found suspicious.

/Original content/

The interesting detail is that a province in central China has issued a Beidou industrial plan, and three Beidou industrial parks have been set aside in one breath, requiring the three industrial parks to cultivate and introduce more than 500 Beidou enterprises by 2018, with a total industrial scale of more than 60 billion yuan. Another central province put forward the "Thirteenth Five-Year Plan" goal of Beidou application market with a scale of 100 billion yuan.

This is an extremely ambitious goal. Even in the National Medium and Long-term Development Plan for Satellite Navigation Industry, the scale of the national satellite navigation industry in 2020 is only 400 billion yuan. According to the proportion of 60% and 80% of Beidou system in different fields, the final scale of Beidou industry is only 240-320 billion yuan. The indicators of these two provinces have reached more than half of the above data.

Under the background of planning and setting targets in various places, cities and industrial parks compete fiercely for Beidou enterprises and Beidou talents, and the results can be imagined. According to industry insiders, some Beidou industrial parks are actually vacant in different degrees. The first problem they face is that they can’t recruit Beidou projects, and the second is that the recruited projects are "fake Beidou". Such a departure from the original intention of the establishment of the park can be imagined as a waste of government financial resources and land resources.

② Replace the interviewee’s personal subjective viewpoint with the retrieved information: it not only protects the offline interviewee, but also makes the information point more convincing.

/Original content/

As early as 2014, Yang Yuanxi, an academician of the Chinese Academy of Sciences, who took the lead in formulating the National Medium-and Long-term Development Plan for Satellite Navigation Industry, also shouted that he couldn’t understand the situation of Beidou Industrial Park in various places. According to media reports, during the National "Two Sessions" that year, Yang Yuanxi, a member of Chinese People’s Political Consultative Conference, said vehemently that the Beidou Industrial Park in China was blooming everywhere, and each park occupied thousands of acres of land. Many provinces and cities use the signboard of Beidou Industrial Park to enclose land everywhere, and many enterprises are applying for projects and funds from the government in the name of Beidou Navigation.

Yang Yuanxi’s explanation for the root cause of this chaos is the excessive supply of venues. In his view, Beidou industry is a high-tech industry, and there is not much land needed. At present, the domestic Beidou market cannot support the survival of so many Beidou enterprises. This is also the view of many people in the industry.

③ Make logical deduction in the search results, provide exclusive information and unique perspective, and ultimately affect policy decisions.

/Original content/

In China’s blossoming industrial parks, foreign capital, foreign advanced technology and management experience are introduced, which is nothing more than the migration of industries, from 1 to 100. Under this logic, the park provides tax incentives, low-priced land, and facilitates the recruitment of cheap labor. The formation of an industrial chain in the park also enables manufacturing enterprises to save costs.

However, if Beidou Industrial Park is established, most of the imported enterprises are not formed technology and management experience. Most Beidou project teams may have scientific research achievements and intellectual property rights, but how to industrialize and adapt to the market, they still need to explore while doing, and they need to complete the creation of "from 0 to 1".

Fundamentally speaking, they are makers, and Beidou industry is an innovative economy that needs incubation and growth. The growth environment needed by the innovation economy should be closer to the Silicon Valley in the United States-the high concentration of scientific research resources, the concentration of high-quality talents and specialized venture capital. This is quite different from the "three axes" of local governments to develop traditional manufacturing industries.

Five, knowledge points and practical writing skills

Classification of media texts

1. What is the (nature of the incident)-investigation report

2. (Cause) Why-Explanatory report

3. What is the (state)-feature

For example, the feature "After Zero in Beijing" depicts the working and living conditions of some employees after midnight.

4. What will happen?-Explanatory report

5. What should I do?-Comment/Research

At present, media comments have begun to transform into "think tanks", telling readers "what to do" with deeper and more systematic results.

Message/short story writing template: details+core facts+secondary facts+reasons+background+progress.

The first paragraph: details (fascinating, burying suspense): description+discussion+psychological description.

The second paragraph: the core facts (macro-expounding the background and facts of the incident in combination with the officially announced information)

Paragraph 3: Secondary facts (supplementary facts, supporting facts according to eyewitness testimony/other specific events)

Paragraph 4: Reasons (explain actions and changes)

Paragraph 5: Continue to explain the background (earlier events or similar facts show the macro background)

Paragraph 6: Latest progress

END

Director of Operations | Xie Chan

Editor | Chen Xingmeng

Original title: "Senior media people teach you how to search accurately | Media Notes"

Read the original text

　

　　Bio-agriculture refers to a new industry formed by using modern biotechnology to carry out subversive technological breakthroughs, develop core products with market competitiveness, integrate technologies and products, and provide technical and material support for agricultural production around the key links of the whole industrial chain, such as animal and plant variety breeding, health protection and high-efficiency nutrition. Bio-agriculture is divided into animal and plant seed industry, animal and plant health industry and animal and plant nutrition industry, which is a strategic and basic core industry of the country.

　　During the "Twelfth Five-Year Plan" period, significant breakthroughs were made in the research and development of high-efficiency large-scale genetic transformation technologies such as cotton, rice, corn, soybeans, wheat, cows and pigs. The market value of crop seed industry reached 111.3 billion yuan, and the market value of livestock and poultry aquaculture seed industry reached 322.6 billion yuan, ranking second in the world. Leading enterprises in seed industry have begun to appear, and a number of leading enterprises in crop seed industry and leading enterprises in livestock and poultry seed industry have been formed, and the market share of the top 50 crop seed industries has increased to over 30%. The amount and output of livestock and poultry aquaculture are among the highest in the world. At present, the average annual output value of feed enzyme preparation reaches 2 billion yuan, and more than 150 excellent functional strains of bio-fertilizer have been used, making it the highest in the world. China can produce more than 500 kinds of pesticides. The total market value of biological feed industry reaches 18 billion yuan per year, and it is increasing at an average annual rate of 20%.

　　First, the two-line method has made a major breakthrough in the utilization technology of crop heterosis, ranking the international leading level.

　　Breeding techniques such as heterosis utilization, molecular breeding, distant hybridization, somatic cell culture, ploidy breeding and mutation breeding of main crops in China have been continuously upgraded, integrated and innovated, forming a relatively complete breeding technology system. Great progress has been made in the breeding technology of mid-season indica hybrid rice in the Yangtze River valley, which has overcome the technical problem of narrow genetic basis for the utilization of traditional heterosis of rice, and the yield per mu of the cultivated hybrid rice "Y Liangyou No.2" has reached 926.6 kg. A new type of Honglian cytoplasmic male sterile rice was created by early distant hybridization between Honglian wild rice and farmer variety Liantang, and the mechanism of Honglian cytoplasmic male sterility was found out, which solved the important scientific problem of fertility restoration of Honglian strong dominant sterile line, established the breeding technology system of Honglian hybrid rice and created a number of Honglian strong dominant hybrid rice. After more than 40 years of success in three-line hybrid rice, China’s original "Research and Application of Two-line Hybrid Rice Technology" won the National Science and Technology Progress Award in 2013. The technical system of China two-line hybrid wheat has realized the material discovery, theoretical establishment, technical breakthrough and industrial application, laying a foundation for the large-scale popularization of hybrid wheat. A number of strong heterosis rice hybrids Liaoyou 9906 and Luxiang 658, strong heterosis wheat hybrid Chuanmai 59, strong heterosis cotton hybrids Zhongmiansuo 86 and Zhongmiansuo 84, and strong heterosis corn Longdan 62 increased their yield by more than 15% in the regional test. The research and application of heterosis of main crops in China is generally in the leading position in the world.Especially, rice, rape, cotton and wheat are the most prominent in the utilization of heterosis in large areas and the creation of hybrid breeding system.

　　Two, to create a number of breakthrough varieties, to ensure national food security and effective supply of agricultural products to provide effective support.

　　During the "Twelfth Five-Year Plan" period, more than 3,100 new varieties have been selected and approved in China, and 1.5 billion mu have been extended to the main producing areas. In 2014, Y Liangyou 900, a hybrid rice with strong dominance, set a world record with a large area yield of 1,026.7 kg, and achieved the breeding goal of 1,000 kg per mu in the fourth phase of super rice in China. Longjing 31, a new super rice variety, has high yield, high rice yield, outstanding large-scale production performance and great development potential, and has been popularized for 7.66 million mu. The soybean variety Zhonghuang 13 set a high yield record of 312.4 kg per mu in Huang-Huai-Hai area. Thirty-seven excellent varieties were newly bred by molecular breeding technology, including new rice varieties Wufengyou 615, Guangliangyou 272, Ningjing 3, Zhongdao No.1, F You 498, and new wheat variety Zhongmai 175. The breeding of Jingfen No.2, Dawufen No.1 and grain-saving laying hens has greatly increased the market share of domestic laying hens, and the market share of domestic laying hens has exceeded 50%. The lean Z-type Peking Duck has been transferred to leading enterprises such as Shandong New Hope Liuhe Group and Inner Mongolia Safiya Group, with a direct economic benefit of 8 million yuan, accounting for about 40% of the national large-scale meat ducks.

　　Third, an efficient breeding technology system was constructed, which improved the overall breeding level of agriculture, forestry, animals and plants in China.

　　The combination of new breeding technology and traditional breeding methods has accelerated the breeding process of agriculture, forestry, animals and plants and achieved remarkable results. The creation of high-frequency maize induction lines and the establishment of haploid automatic identification technology have achieved the breakthrough and large-scale application of the core technology of haploid breeding of strong heterosis maize hybrids in China. A new "rod-shaped" mutant germplasm suitable for high-density planting and mechanical harvesting was found in rapeseed, which provided material support for rape breeding and mechanized production with strong heterosis and plant type, and had a breakthrough significance for rape plant type breeding and planting system reform. Important progress has been made in the development of crop molecular breeding technology. 137 genes with great breeding value such as insect resistance, disease resistance, stress resistance, herbicide resistance, ideal plant type and high yield have been cloned and applied to variety molecular improvement. It is worth pointing out that scientists in China have cloned a number of functional genes with important application prospects in rice breeding, including yield trait genes GS3, GW2, GW8, GS5, Ghd7, GN4, indica-japonica wide compatibility gene S5, photosensitive sterile gene pms3, tillering control gene TE, dwarf gene D53, drought-resistant and salt-tolerant genes SKC1, SNAC1, and pest-resistant genes Xa13, SnaC1.A number of functional genes with important breeding value, such as Bph14, Bph27, Pigm, EPSP synthase, IPA1 and DEP1, have been widely used, and the research on rice gene cloning is leading in the world. In 2014-2015, there were 16 important rice gene cloning papers published in top international journals, including 11 in China, accounting for 69%. 628 functional molecular markers were obtained, and 57 new materials were resistant to diseases and insect pests. Efficient molecular marker-assisted breeding technology was established, in which the efficiency of molecular breeding for chronic diseases of wheat was improved by three times. The 6K and 60K rice genome-wide breeding chips invested and developed by Zhongzhong Group are the first rice genome-wide breeding chips in the world, which have three advantages: covering the whole genome with marker sites, accurately selecting intermediate materials and shortening the breeding cycle, and will lead a revolutionary upgrade in the field of rice variety cultivation and quality inspection in China. A number of maize haploid induction lines with an induction rate of more than 8% were developed, the doubling technique was optimized, and a practical and efficient maize haploid breeding technology system was established and applied to breeding practice. The mechanism and mode of mutation induced by space environment and ground simulated space environment elements are expounded, and a new system of space engineering breeding technology of "continuous selection and directional tracking screening of multi-generation mixed lines" is established. The design of ground simulated space mutation target room and sample processing procedures such as high-energy mixed particle irradiation and physical field treatment were optimized, and the technical methods of ground simulated space environment mutation breeding were improved.Continue to improve the microspore culture technology of cabbage and Chinese cabbage, the somatic cell fusion technology of cabbage and mustard, and the anther culture technology system of pepper, and establish the microspore culture, somatic cell fusion and anther culture technology system. Haploid induction, space mutation breeding, conventional breeding and heterosis utilization were combined to create 210 specific new germplasm on corn, rice, wheat, cotton, vegetables and other crops. Important progress has been made in the construction of high-generation breeding parents and polyploid breeding technology for forest and fruit trees, which has significantly shortened the breeding cycle. In animal breeding, a fast and accurate new method for estimating the breeding value of TA-BLUP genome and a strategy for genome selection of low-density SNP chip are proposed. A high-density SNP chip genotyping data analysis platform with independent intellectual property rights was established, in which the accuracy of marine biological typing was improved by 20% compared with the international level. A molecular and cell breeding technology system based on genome-wide selection and embryo engineering technology has been established, which has been initially applied to the breeding of dairy cows and breeding pigs, marking that China dairy cattle breeding technology ranks among the world’s breeding powers.

　　Fourth, the innovation ability of germplasm resources has been significantly improved, providing an important genetic basis for variety breeding.

　　Through collaborative research, China has more than 470,000 agricultural germplasm resources, ranking second in the world, and 15,000 excellent germplasm resources have been identified and screened. The innovation of rice germplasm is leading in the world, the innovation of wheat germplasm with high yield and disease resistance is advanced in the world, and the innovation of maize germplasm has been significantly improved. A database of "molecular identity cards" for crop germplasm has been initially established, including about 30,000 copies of rice, wheat and corn, ranking among the top in the world. The technical regulations, data standards and data control norms for the identification of more than 150 crop germplasm resources were formulated, and the basic agronomic traits of 100% germplasm resources preserved in germplasm banks, nurseries and test-tube seedling banks were identified, and the resistance, stress resistance and quality characteristics of more than 30% stock resources were evaluated. Aiming at the main crops such as rice, wheat, corn, soybean, cotton and rape, a phenotypic accurate identification model with multi-point and efficient data collection has been established for many years, and the identification methods and standards of urgently needed breeding traits such as disease and insect resistance, stress resistance, quality, high nitrogen and phosphorus efficiency and suitability for mechanized operation have been developed, and a few traits have been accurately identified for about 2,000 germplasm resources. An accurate genotyping model based on SNP chip and resequencing technology was established, and the technique of mining important trait genes in germplasm resources by using association analysis technology was gradually popularized and applied in rice, wheat and corn. The description specification, data standard and data quality control specification of main crop germplasm resources were developed, and the database group of crop germplasm resources in China with a total data of 300GB was establishedA series of crop germplasm resources application software systems, such as "China Crop Germplasm Resources Information System (CGRIS)", have realized the information management of crop germplasm resources and the service of sharing materials and information.

　　By means of distant hybridization and induced mutation, the genetic basis of crops will be broadened, and a number of wheat germplasm resources will be created, including new excellent materials with common ice, many flowers and many fruits, new materials for transferring local varieties with high pre-harvest sprouting resistance in Sichuan, new materials for solid lodging-resistant wheat, innovation of parents with resistance to big spike and early maturity, creation and identification of dwarf wheat/Elytrigia elongata translocation lines, creation and identification of new powdery mildew-resistant wheat/rye translocation lines, and dwarf wheat. A number of backbone parent materials Zhou 8425B, Lumai 14, common wheat-tufted wheat 6VS/6AL translocation line and common ice line were created and effectively utilized. It has played an important role in national wheat breeding and become a new backbone parent; 6VS/6AL translocation line, a distant disease-resistant parent of common wheat, is highly resistant to powdery mildew and stripe rust, and has good agronomic characters. Fifteen varieties such as Shimai 14 and Young Mai 18 have been bred as parents. Chuanmai 42 and Chuanmai 47 bred from synthetic wheat have been widely popularized in southwest China. Pubing 3504 and Pubing 3228, new germplasm with many flowers and grains, began to play a role in the cultivation of new wheat varieties.

　　Through cell engineering, transgenic technology and other technologies, fish germplasm innovation ranks in the forefront of the world. Genetic resources with disease resistance, rapid growth and high quality have been obtained. At present, there are only a few families of genetically modified economic fish with stable inheritance in the world. China has successfully bred homozygotes and their families with completely independent intellectual property rights, with fast growth and high feed conversion efficiency. Disease-resistant grass carp was produced on a large scale by crossing gynogenetic grass carp with common grass carp. From 2011 to 2015, 600 million disease-resistant grass carp fry were demonstrated and popularized, which produced remarkable economic and social benefits.

　　Five, a major breakthrough was made in the research of functional genes of animals and plants, which effectively supported the development of animal and plant breeding technology.

　　China took the lead in constructing the whole genome sequence frame map of rice, wheat A and D chromosomes, cotton, rape, cucumber, Chinese cabbage, cabbage, watermelon, etc., and resequenced many crops, identified a number of important genome segments and developed related molecular markers, constructed the ultra-high density genetic map of major crops, and promoted the exploration of important genes such as pest resistance, stress resistance, high quality and high yield of major crops such as rice and wheat. Based on the research platforms of functional genomics, proteomics and metabonomics, the molecular basis of yield, plant type, quality, resistance and fertility of rice, wheat, corn, cotton, rape and cucumber was preliminarily analyzed, and the method and theoretical basis of variety improvement were innovated. A stable and efficient TILLING molecular mutation breeding platform for rice and wheat was established. Using the new generation DNA sequencing technology, the method of Qualcomm quantitative genotype identification was first developed, and the rapid location of quantitative trait QTLs of Qualcomm quantity based on sequencing was realized. Compared with the molecular marker widely used at present, it is 20 times faster and 35 times more accurate. A new breakthrough has been made in gene expression regulation technology, and the technical system of CRISPR/Cas9 genome fixed-point editing of plants and animals has been established for the first time, and it has been successfully applied to rice and wheat.

　　In the field of agricultural animals, the genome sequencing of oysters, carp, grass carp, Beijing duck and other animals was completed, and the first fine sequence map and high-density variation map of oysters, carp, grass carp, duck and cashmere goat were constructed, which promoted the evolution and functional genome research of shellfish, fish and waterfowl; The revelation of duck immune genetic mechanism laid a theoretical foundation for poultry disease-resistant breeding. Complete the comparative genome sequencing of Tibetan pigs and Rongchang pigs, establish a joint analysis platform of agricultural animal transcriptomics and proteomics, and a platform for disease resistance gene mining and molecular marker selection and evaluation, and identify a number of functional genes of important economic traits of pigs, cattle and sheep. Breaking through the bottleneck of sequencing technology with high complexity of marine invertebrate genome, the oyster genome sequence was obtained, which initially revealed the molecular mechanism of network regulation for oyster to maintain homeostasis in vivo. In the field of fruits and flowers, the world’s first genome sequence splicing and annotation of Dangshan crisp pear, sweet orange and Phyllostachys pubescens was completed, and the first fine genome map of plum blossom was constructed. These research results have been published in the top international journals Nature and Nature Genetics, which indicates that China has made a major breakthrough in gene resource mining and reached the international advanced level.

　　Six, the development of bio-agriculture Industry-University-Research tube combination mode runs efficiently.

　　During the "Twelfth Five-Year Plan" period, we will further improve and establish a variety of fruitful bio-agricultural collaborative research development models that closely combine the "Industry-University-Research Management". In the past five years, the top 15 varieties of food crops have been almost all the results of joint research by major superior scientific research units, universities and enterprises. The research, development and popularization of maize variety Zhengdan 958 and wheat variety Aikang 58 are successful models. The wheat variety Bainong Aikang 58, which won the first prize of national scientific and technological progress in 2013, was jointly developed by Henan Institute of Science and Technology and five companies, including Henan Zhongzhong Lianfeng Seed Industry, and built a "chief+core" achievement popularization model. The breeder and variety right unit are the "chief experts and chief extension units" for achievement transformation, responsible for ensuring the original seed and supporting technologies, and five major companies, including Henan Zhongzhong Lianfeng Seed Industry and Henan Huafeng Seed Industry, are the "core extension enterprises". Regional responsibility has increased the popularization speed by 8-10 times compared with the traditional model, and the annual maximum planting area has reached more than 43 million mu, which has become a successful example of rapid transformation of wheat scientific research results. In animals, a commercial breeding model combining Industry-University-Research was initially formed. For example, the cultivation of high-quality layers "Jingfen, Jinghong" is a long-term cooperation between Beijing Yukou Poultry Industry Co., Ltd. and China Agricultural University. South China Agricultural University and Guangdong Wenshi Food Group have successfully cultivated and popularized Huanong Wenshi No.1 pig mating line, with a scale of more than 10 million pigs.

　　Seven, the innovation ability of bio-agricultural enterprises has improved significantly.

　　The application of new frontier technologies in biological breeding, the construction of variety test system and the application of information management system of breeding data have greatly improved the commercial breeding ability of seed enterprises, and the cultivation ability of breakthrough new varieties has been significantly improved. Driven by the scientific and technological innovation of global seed industry, the development mode of biological seed industry in China has undergone revolutionary changes, and the standardization and specialization of seed production and the commercialization rate of seeds have been greatly improved; The independent innovation ability of enterprises has been significantly enhanced, and a number of leading enterprises and scientific and technological enterprises with integrated education, reproduction and promotion have developed rapidly; The concentration of seed industry has been continuously improved. At present, the market share of the top 50 enterprises in crop seed industry has increased to 32.8%. The market value of crop seed industry in China reached 111.3 billion yuan, livestock and poultry seed industry reached 322.6 billion yuan, both ranking second in the world, and the market value of forest seed industry was estimated to reach 200 billion yuan. Longping Hi-Tech Seed Industry established Longping Hi-Tech Seed Industry Science Research Institute on the basis of Hunan Yahua Seed Industry Science Research Institute, and established an enterprise-oriented and market-oriented group independent research and development system. Relying on the two-line hybrid rice variety breeding technology developed by Academician Yuan Longping and other teams, a number of hybrid rice varieties with independent intellectual property rights, such as Fengliangyou No.1 and Xinliangyou No.6, with a cumulative promotion area of more than 10 million mu, have been successfully bred through the extensive application of the joint research mode of science and enterprise. At the same time, a number of leading enterprises with integrated breeding, breeding and promotion with strong independent research and development capabilities, such as Longping Hi-Tech, Fengle Seed Industry and Golden Nonghua, have also been cultivated.

　　Enterprises such as Zhongzhong Group and Denghai Seed Industry take the research and industrialization of excellent new varieties such as Jingke 968 as the common interest point, and the research and development consortium of new corn varieties in Beijing National Modern Agricultural Science and Technology City, which is jointly established by superior scientific research units, not only promotes the rapid popularization of varieties, but also ensures the stable performance growth of enterprises. Shandong Luyan Company cooperated with Crop Research Institute of Shandong Academy of Agricultural Sciences to promote the wheat variety Jimai 22, which not only created huge economic benefits, but also made Shandong Luyan develop into one of the largest professional wheat seed enterprises in China.

　　The agglomeration effect of seed industry innovation elements in biological seed industry enterprises is prominent, and the independent innovation and biological service capabilities of enterprises are rapidly improved. For example, Huada Gene has integrated a large platform from genome to gene mining to molecular breeding, and has accumulated more than 20,000 genome data of agricultural species, with more than 80% of global agricultural genome data; In the aspect of gene mining, relying on the Qualcomm genotyping platform of Huada Gene, more than 300 important agronomic/economic trait control sites have been obtained, and the annual throughput of the platform has reached more than 1000 genes; In molecular breeding, it has been possible to obtain new varieties quickly in two years and five generations, and more than 15 new strains and varieties have been obtained. Based on Qualcomm quantitative genome sequencing and information analysis, BGI genome-wide molecular breeding technology platform uses high-density genetic map rapid construction and trait-related gene location, uses conventional breeding methods of hybridization and backcross, and uses genome-wide high-density molecular markers to carry out precise selection breeding of excellent individual plants, which will break through the bottleneck of long period, poor predictability and low selection efficiency of traditional breeding, and make rapid, efficient and controllable precise breeding methods possible, with great potential for popularization and application.

　　In addition, Zhongyu Jinbiao (Beijing) Biotechnology Co., Ltd., which was jointly established by eight corn enterprises with the core of Beidahuang Kenfeng Seed Industry Co., Ltd. and Chinese jade enterprises, and Huazhi Rice Biotechnology Co., Ltd., which was jointly founded by 12 influential seed companies in China rice seed industry, including Longping Hi-Tech, Shennong Dafeng, Fengle Seed Industry and Zhongzhong Group, applied molecular breeding to serve seed enterprises to create the market in the shortest time.

　　Eight, the rapid development of bio-agricultural industrialization has improved the ability of food security in China.

　　Driven by the strategic emerging industry policy and a series of special projects, the national biological seed industry enterprises have achieved initial results in integrating the existing regional seed resources, innovating the seed industry development model, promoting the integration of breeding, reproduction and promotion, and enhancing the sustainable development capability of China biological breeding industry. The corn varieties Demeiya No.1 and No.3, which were bred and approved by the Northern Wilderness Kenfeng Seed Industry and the superior science and education units, have the characteristics of early maturity, high quality, high yield, disease resistance, density tolerance, lodging resistance and suitability for mechanized harvesting, and have created new breakthroughs in corn planting in cold, high latitude and cold areas, in planting density, in the yield of early-maturing varieties and in cultivation measures. The industrialization of these varieties is 100 billion Jin of grain in Heilongjiang Province. Shandong Luyan Company planted 42 million mu of wheat varieties in and out of the province with this special promotion, increasing production by 840 million kg and increasing social benefit by 1.76 billion yuan. While promoting farmers to increase production and income, it is of great significance to improve the national wheat production capacity, break the threat of foreign seed industry to China’s domestic market and ensure national food security.

　　Modern biological seed industry is a complete industrial chain, including germplasm innovation, variety breeding, seed production, seed processing and seed marketing. The essence of seed industry competition is the competition of scientific and technological innovation strength, and the focus of competition has expanded from varieties to genetic resources and patented technology. First of all, how to combine traditional biological breeding with modern biotechnology has become the key to establish the scientific and technological innovation system of seed industry. It is necessary to persistently promote the project of improving biological breeding ability, accelerate the creation of new breeding materials and the improvement of existing breeding resources, and realize the industrial upgrading and transformation of crop breeding from traditional empirical breeding to scientific and precise breeding. Secondly, continue to promote the upgrading project of R&D infrastructure, further supplement and improve the facilities and equipment of commercial breeding system, strengthen the scientific and information construction of variety testing points, build and form a crop breeding system in the whole ecological region, and support the rapid development of commercial breeding R&D; Third, we should further explore new ideas of utilizing and integrating the superior resources of existing scientific and educational institutions, promote the creation and industrialization of major new varieties, speed up the creation of new varieties and popularize the research of key technologies, enhance the innovation and industrialization capabilities of major varieties of enterprises, accelerate the upgrading of new varieties of national biological breeding and the upgrading of modern seed industry, and continuously enhance the driving force of bio-agricultural industry to support national economic and social development.

　　Chinese Academy of Agricultural Sciences (CAAS)

　　Liu luxiang

　　

　　This round of oil price increase can really be described as "meat pain". Compared with the previous small fights, this round of price increases has indeed interpreted a "wolf coming". The fluctuation of oil price can’t be controlled, but the level of fuel consumption can be controlled. Driving skills and traffic congestion are very important. But more importantly, I think from the technical level, not to lose power and driving sense, but also to have lower fuel consumption, hybrid technology immediately entered the alternative list. In the context that oil prices are likely to continue to climb, have you begun to pay attention to hybrid models?

　　First, Toyota Saina

　　Model guide price: 309,800-405,800 yuan

　　Highlights of the model: synchronization with overseas, 2.5L dual-engine power.

　　Since hybrid technology has attracted attention, Toyota can be said to have dominated for a long time. Whether in domestic or international markets, the performance is quite eye-catching. Today, the Toyota family has brought the latest dual-engine power. All its main models are equipped, so let’s take a look at the very topical Toyota Saina today.

　　Saina, of course, was born on the brand-new Toyota TNGA-K platform, and is the same as the fourth-generation Toyota Highlander. We have deeply understood the product advantages brought by the brand-new platform from Asian Dragon, new RAV4 and other models. Among them, the biggest feature is the hybrid power system composed of 2.5-liter naturally aspirated engine and motor. In the same class, this power combination has distinctive characteristics, ride comfort and fuel consumption are also very close to the people, which can be said to be one of the biggest highlights of Saina.

　　In terms of appearance, Toyota Saina has almost maintained the same shape as overseas models, and basically achieved the original flavor. While leaning towards home style, it highlights a little business atmosphere. The front of the car looks round, with rich shapes and levels. The slender headlights play a role in segmentation, but also make the front face look less bloated. The exaggerated net shape at the bottom also looks like it is eyeing.

　　The body size of Saina is maintained at the mainstream level, 5165/1995/1765mm, and the wheelbase is 3060 mm. The biggest feature of the car side is the use of the waistline of the car body, which has a strong three-dimensional effect and makes the car body appear thicker. The rear of the car is also stocky and there is no lack of design, and the extension and shape of the taillights are very three-dimensional, which echoes the headlights. On the whole, the design of Saina can still meet the tastes of most consumers, and there is not much controversy.

　　However, in the interior part, Toyota’s performance is a bit enterprising, and it is also the most unsatisfactory point, especially when it is not refined enough in the localization transformation. The central control screen as thick as a brick on RAV4 and Willanda and the car system with monotonous color and lack of experience have already disappointed consumers. However, the experience and operation of this set of car machines in Saina can only be said that the progress is limited, and there are changes. Except for the larger size, it can’t be compared with the current mainstream brands or even independent brands. In contrast, GL8 is the best example. Pan-Asia has laid a strong local flavor of China for GL8, while retaining the necessary American luxury. Toyota should not fail to understand the truth that there is a car in front and a road behind.

　　Saina’s use of space is also very extreme. Three rows of seats are necessary, and the second row has no problems in front and back adjustment, function and comfort. The actual experience of the third row of seats depends on the size of the occupant. If it is too big and strong, it is recommended to use it only for short-distance emergency.

　　The trunk of the Saina has formed a deep pit structure, which is completely inherited from the design style of North America. Don’t underestimate this design. During the actual experience, it is found that its volume can be stuffed into an adult, and it can be accommodated when the third row is not used. Therefore, the ingenious design is the core for a car like Saina.

　　In terms of power, Saina is equipped with Toyota’s 2.5L twin-engine hybrid. Matching E-CVT gearbox, as mentioned above, fuel saving and smoothness are still its most prominent features. Among them, the 2.5L engine has a maximum power of 141kW and a maximum torque of 238N.m；: The maximum power of the motor is 134kW and the maximum torque is 270N.m In the actual experience, it can achieve the fuel consumption performance between 6.0 and 70L, which is still good.

　　Comments: At present, the sales volume of Saina is on the rise, and the price increase that had been raging before seems not to have completely disappeared. Anyone who can buy this car at a higher price is probably true love powder, or that sentence, just like it.

　　Second, Honda Odyssey sharp and mixed

　　Model guide price: RMB 235,800-354,800.

　　Highlights of the model: the design of the small change is more reasonable and easy to operate. Sharp and hybrid bring better driving experience.

　　Odyssey can be said to be an evergreen tree in the home MPV market, and the overall design idea is also different from other models. First of all, the overall body lines are relatively round, and the more compact size can bring more flexible handling performance. Unlike the bloated body like Senna and GL8, it is more calm and calm when the car meets and the parking space is tight. If the hostess at home often drives MPV, she should prefer Odyssey, and I will push it first.

　　In terms of interior design, Odyssey is also more inclined to home, and the home style is very strong. After a small change, the classic key shift mechanism is used to save a lot of operating space. Give consideration to design and aesthetic feeling. After the change, the size of the central control panel has changed, and the color has become richer and more delicate. At the same time, the air conditioning control area below has been redesigned and operated by touch, which has obviously improved both in style and function. On the whole, I feel that the taste of home is very strong, lacking a little business breath, which is especially suitable for family use. Another storage slot is added to the glove box of the front passenger, which is ingenious in design. At the same time, the central control area is covered with soft materials in a large area, which makes the sense of grade and touch more pleasing.

　　The seat of Odyssey is actually elegant. The first feature is that it is very thick, which fully explains the basic characteristics that an MPV model should have. Besides comfort, flexibility is another major feature. The shoulders of the second row of seats can be adjusted independently, and they can also move left and right. The third row of seats can also be magically "backflips", which is particularly suitable for fishing scenes. These are the features that other models don’t have. At the same time, Odyssey has also launched a well-being car to facilitate people with disabilities to get on and off, and it is commendable to consider it more carefully and comprehensively.

　　The sliding door is also the soul of an MPV model. Odyssey uses electric+gesture control operation, which has a high recognition rate and is more convenient to operate.

　　At the configuration level, the Odyssey has been upgraded after a small change to provide 18-inch wheels, electric trunk, lumbar support, ventilation of the second row of seats, heating, massage, LED far and near lights and so on. At the same time, it has a relatively complete driving assistance system (lane departure warning/maintenance assistance, active safety system, full-speed adaptive cruise), and provides front airbags, front side airbags, head airbags and other configurations. In addition, it is equipped with panoramic images, bilateral electric side-sliding doors, automatic headlights, automatic folding of exterior mirrors, and multi-zone automatic air conditioning. In terms of intelligent configuration, this time, a 7-inch LCD instrument+a 10.1-inch floating central control panel is added, and the latest Honda CONNECT 3.0 intelligent guidance interconnection system is embedded under the screen, which can realize mainstream functions such as voice recognition, remote control, car networking and OTA upgrade.

　　In terms of power, the Odyssey is equipped with Honda’s third-generation i-MMD hybrid system, and uses a powertrain consisting of a 2.0L self-priming engine and a motor. The comprehensive maximum power is 215 horsepower, which satisfies most of the use scenarios. The initial acceleration of the motor and the application of the E-CVT gearbox make the Odyssey very smooth to drive, and there is no feeling of frustration.

　　Comments: Odyssey is more inclined to family use scenarios. After a small change, the configuration has been improved, and the consideration is more thoughtful. However, the space is short-board, and the ultimate utilization rate and loading capacity are not as good as those of GL8 and other models.

　　Third, Mocha DHT-PHEV

　　Model guide price: 295,000-315,000 yuan

　　Highlights of the model: the self-developed hybrid system makes the motor more powerful and advanced.

　　There is nothing we can do about the rapid rise of oil prices, but the iteration and progress of technology are also rapid. More crucially, these core technologies have begun to be gradually mastered in independent brands. Great Wall Motor, which has a huge consumer group, has introduced a variety of hybrid models to consumers, among which Moka DHT-PHEV is undoubtedly a very important product in the family. Not long ago, Moka DHT-PHEV officially announced its price. Among the many highlights, I believe that most consumers pay more attention to its hybrid technology. Many media have tested a circle on the Seventh Ring Road in Beijing before, with only one purpose, that is, a box of oil challenges 1000km.

　　Different people have different views on style and modeling, so I won’t describe it too much here. From the overall modeling point of view, Moka DHT-PHEV continues the family design, and the most striking thing is the huge hexagonal net. Together with WEY’s LOGO, the overall recognition is very high. The rectangular headlights on both sides and the vertical decorations on both sides of the bumper make this Mocha DHT-PHEV look fuller and more angular.

　　The side of the car is still treated with a high waistline, and the popular hidden door handle is also used, with 21-inch highlighted black wheels, which highlights a certain sports model. The design of the rear of the car is highly consistent with the front of the car, and the taillight style and bottom decoration are almost the same. But it lacks some innovative elements. In terms of body size, the length, width and height of Moka DHT-PHEV are 4875/1960/1690mm and the wheelbase is 2915mm, respectively.

　　The interior design is also consistent with the traditional fuel version, equipped with a 14.6-inch floating central control panel to increase the size of the AR-HUD head-up display, as well as a voice recognition system and AI intelligent facial recognition. Mocha DHT-PHEV has five millimeter-wave radar probes and a forward-looking camera, which are used to provide hardware support for L2 autonomous driving. I just hope that there will be no other twists and turns in the Qualcomm high-performance chip.

　　Another key feature of Moka DHT-PHEV is its intelligence, and it also supports NOH intelligent pilot-assisted driving system. It can automatically drive and command vehicles to go up and down the ramp on high-speed and urban expressways, follow the navigation route automatically all the way, and intelligently control the speed and distance of the preceding vehicle according to the road speed limit and road shape.

　　Finally, talk about power. The Great Wall lemon hybrid DHT system is a hybrid system developed by the Great Wall for three years. At present, the HEV/PHEV hybrid system has been fully installed on the main models of the Great Wall, while the Moka DHT-PHEV is equipped with a 1.5T engine and motor combination, with the maximum power of the engine being 115kW (156HP) and the maximum power of the front/rear drive motor being 135kW. The ternary lithium battery pack with a capacity of 39.67kWh is used, and the pure electric cruising range is 204km under WLTC conditions.

　　At present, many consumers pay attention to PHEV models in two aspects: pure battery life and feed fuel consumption. High pure battery life can prevent car owners from looking for charging piles frequently in order to ensure a better fuel-saving experience, while feed fuel consumption can better reflect the consistency of vehicles and whether the technology is mature and reliable. Avoid embarrassing things, and be consistent with electricity and electricity. After testing, the two-wheel drive long-life version of Moka DHT-PHEV can achieve WLTC fuel consumption of 5.5L； per 100 kilometers; The high-performance electric four-wheel drive model can achieve WLTC’s fuel consumption of 6.3L per 100 kilometers. The performance is still good.

　　Comments: The overall feeling of Moka DHT-PHEV is very clear and familiar. The driving style is similar to the previous fuel version, but it is undoubtedly more fuel efficient.

　　Fourth, Geely Xingyue L Raytheon Hi-X hybrid version

　　Model price: none

　　Highlights of the model: the technical upgrade of star products, the world’s first hybrid model equipped with a 3-speed electric drive transmission DHT Pro.

　　In the self-owned brand SUV in 2021, Geely Xingyue L is definitely a very eye-catching one, which makes people look at it with its strong product strength. However, Geely obviously does not want to stop at the level of traditional fuel vehicles, and the arrival of hybrid systems is also a matter of course. Still at the Guangzhou Auto Show in 2021, we saw the official release of Geely Xingyue L Raytheon Hi·X hybrid version.

　　Geely Xingyue L Raytheon Hi·X hybrid version basically follows the outline of the gasoline version in appearance, but it is bolder in the adjustment and depiction of details, which has a sci-fi color and a strong tram style. The most significant change in the front face comes from the middle net area, adding a number of self-luminous parts, including the LOGO and the luminous design on both sides, which are very clear and easy to identify even during the day. The grille style built in China Net has also changed the arrangement style, and the hybrid model is more gas-filled than the gasoline version. The second is the style of the bottom bumper, which has also been designed into a very representative "X" shape. Once again, it enriches the sci-fi color attributes of vehicles. In other body details, the hybrid version of Raytheon Hi·X has not changed much.

　　In terms of power, the new car is equipped with a DHE15 hybrid engine, with a thermal efficiency of 43.32% and a high-efficiency area coverage rate of nearly 50%. Xingyue L Raytheon Hi·X hybrid version is equipped with a hybrid power system consisting of a 1.5T three-cylinder engine, with a maximum power of 110kW(150 HP) and a peak torque of 225Nm. With the dual-motor system, the combined maximum power of the power system is 180kW(245 HP), matching the DHT Pro 3-speed hybrid electric drive gearbox, and the NEDC cruising range is nearly 1300km.

　　The most striking thing is that Xingyue L Raytheon Hi·X hybrid version is the world’s first hybrid product equipped with a 3-speed electric drive transmission DHT Pro. According to official data, the car’s acceleration time is 7.9s, and the longest cruising range with full oil reaches 1300 kilometers.

　　The 3-speed electric drive transmission DHT Pro will not be described in detail here. Simply put, it is no longer a gearbox in the traditional sense, but also can independently participate in the electric drive device, which is also the intelligent energy control center of the whole hybrid system. At the same time, intelligence is another major feature. The 3-speed electric drive transmission DHT Pro in the car is also fully integrated with the intelligent electronic and electrical architecture GEEA 2.0, so that the system can identify the driver’s driving habits and road congestion, and realize the adaptive, autonomous learning and adjustment of driving mode.

　　Comments: Xingyue L Raytheon Hi·X, like other hybrid models, is efficient, energy-saving and pays attention to intelligent expansion, and it also has the advantage of interior space, which is also very important.

　　Fuel-saving, long battery life, more intelligent, but also have a rich driving experience. This is the new expectation that consumers put forward for hybrid models at present. It seems a bit harsh, but don’t worry, the above is no longer unattainable today. If you haven’t done it yet, it means that you are out of date.

　　Heilongjiang Daily, June 15th Qiqihar people are famous for their sharp mouths, and the meaty feeling in their mouths is not good at all. To this end, the major barbecue shops in Qiqihar have racked their brains to "practice hard work", the stores have been continuously upgraded, and the dishes have been iteratively innovated … But no matter how they are changed or changed, the TOP-rated famous shops on the top list of barbecue rivers and lakes have always been red for decades. These owners of Qiqihar Treasure Barbecue Store say that high standards, high quality and high service are the foundation of their career, and they have won the trust of more and more repeat customers, repeat customers and permanent customers.

　　The meat is so selective. Choose that piece of meat.

　　Good meat is the greatest strength of all Qiqihar barbecue shops. Beef cattle such as Holstein and Angus, which grew up eating natural grass, have no smell at all.

　　"When we served meat, we had to queue up at the wholesale point in the early hours of the morning, just to wait for the good meat that we were thinking about. Now the quality of beef in Qiqihar has been greatly improved, and there are more meat shops, which can be more selective. I called the meat shop the night before to tell me to leave the meat and specify the tender part in the middle. " Cao Hongli, the owner of Hanyuan’s large piece of meat, said that the standard of her meat selection is to choose the fat as much as possible. Cut it from the middle to see if the snowflakes are seeping from the inside out. If there are no snowflakes inside, it will definitely not be fragrant when baked. "The ratio of fat to thin is best to open in 37 or 46."

　　Meris’s large piece of meat is a unique barbecue food in Qiqihar, and Zhao Xingjia’s large piece of meat is a well-known local old shop, and its boss is also the founder of Meris Village’s original large piece of meat. Gao Ying, the person in charge of the store, told the reporter that this store has been open for 18 years, and the biggest secret is the good meat. "The boss personally chooses the meat every day, and every piece of meat has to pass through his hand. He said that this meat can only be used." The four or five suppliers we cooperated with all knew that Zhao Xingjia’s boss was "too busy" to be fooled, and the meat he sent was also carefully selected Angus pure anhydrous prime beef. "I don’t care about the cost of meat at home. One kind of meat never uses the second kind, and the expensive one never uses the cheap one. Our philosophy is to give consumers the best meat." Gao Ying said that she must use the first seven rib fans at home, and the upper brain is to remove the essence at both ends. "It is never too troublesome to pick it every day."

　　How to choose meat? Boss Zhao Changzhi smiled and told the reporter that he didn’t understand it when he first opened the barbecue shop. He learned a lot of meat-watching skills from others. "Put the meat on the plate to see if there is water, whether it will fall off when picked up, and then look at the texture and color. The texture of good meat is particularly beautiful like a landscape painting." Zhao Changzhi said that high-quality beef feels sticky, elastic, greasy and thick, and it won’t come loose. Now he has been doing it for almost 20 years, and he has trained a pair of "eagle" eyes. You can tell whether the meat is good or not as soon as you take a look.

　　These experts told reporters that before choosing meat, they usually have to "smell and ask" in the butcher shop, smell the smell of milk in the house, and ask the cows about the number of days of grain feeding. "If the cows don’t reach the number of days, the meat is not fat enough and the taste is not fragrant." Zhao Changzhi said. It is generally acknowledged that veal that has been slaughtered for more than 900 days is the best. It feels tight and not soft, like human muscles have a sense of resilience.

　　Famous shops and big stores use good meat, and this business philosophy inspires and drives all barbecue shops in the region. Because good meat has a passenger flow, repeat customers and a long-lasting fire.

　　The sauce is good and the dip is secret.

　　Hanyuan meat is one of the oldest treasures in Qiqihar. It has been opened for more than 20 years and has always been famous for its special Korean sauce and homemade dip. "The peers are competing to imitate, but it is either salty or light, and Hanyuan sauce has never been surpassed."

　　Cao Hongli, the boss, said that she had run a fish pot for some time before opening a large piece of meat in Hanyuan. "My mother and sister-in-law are both Koreans. I have been exposed to many traditional Korean foods since I was a child, and the hot sauce used when opening a fish pot is very popular." On one occasion, she ate at a barbecue shop opened by a Korean in Dalian, and watched people roast with raw meat dipped in sauce. When she came back, she thought about it and developed her own sauce with the memory of the tip of her tongue, which was used in the operation of the barbecue shop. "The sauces were all cooked by ourselves. In Qiqihar, only my family dared to soak and dip the raw meat in the sauce before roasting."

　　How can Korean barbecue get less hot sauce dip! In the seasoning area of the store, there are no less than 20 kinds of boiled wet materials and fried dry materials, which fill the whole display table. "We cooked twenty-seven or eight kinds of dip at most, and there are still several kinds that haven’t come up yet!" Cao Hongli said that Koreans are born to be masters of pickles, and there are chefs who specialize in making sauces and dipping materials once every two or three days for all branches to use.

　　When eating barbecue, did you mix all the spices with the experience? Cao Hongli grasped the diners’ love for ingredients but bad habits, and developed very popular sweet and spicy sauces, Korean garden sauces, sesame barbecue sauces, dry materials, crispy materials, spicy materials, etc., which just met the tastes of diners. Among them, the most popular wet ingredients are sweet and sour spicy sauce and salty Hanyuan sauce. "Sweet and spicy sauce is made of Chili and white sugar. All peppers are artificially hammered out with a stick. It is pure and ancient. It is fragrant but not spicy." Cao Hongli said that the sweet and sour sesame barbecue sauce is especially suitable for traditional family meat mixing, which contains nearly 20 kinds of seasonings such as sesame, peanuts, cumin, sesame sauce and sugar. Spicy seasoning is a perfect match for large pieces of meat, which is fried with sesame and cumin. There is also a distinctive fresh pepper sauce, "with garlic sprouts inside, it tastes very fresh."

　　Charcoal looks good, fire looks good, and charcoal says more.

　　There is actually a lot to say here about how to roast the meat so that the diners can stay fragrant.

　　In the traditional barbecue shop of Sasami on Dongsidao Street, the figure of Master Tan Changmiao is busy going in and out, constantly calculating the amount of carbon used, the amount of carbon left and the amount of carbon needed according to the change of passenger flow. Every day from 9 o’clock to work, he has to deal with 100 kilograms of charcoal. In his operation room, a 1.8-meter-high charcoal stove keeps releasing heat and energy. In Master Miao’s view, guests can only eat well if the charcoal is well raised. "My household uses bamboo charcoal, which has less smoke, is resistant to burning and is environmentally friendly." Master Miao said that if the charcoal fire would be tender during lunch time, he would pinch the time to burn charcoal, a little earlier than serving. If at dinner time, most of the charcoal fires are re-melted charcoal, and the fire is stronger, he will hold down the serving and serve charcoal one minute later.

　　Zhao Xingjia’s large pieces of meat are charred according to different roasted products. For ordinary natural roasting, machine-made charcoal is used, and fruit charcoal is used for roasting large pieces of meat, because it can fully roast the sweet smell of fruit wood, continue the original flavor of Qiqihar barbecue and taste better.

　　In Yang Xiaojia’s barbecue bistro, it is normal to be packed. The waiters were so busy that they didn’t touch the ground. Even so, they insisted on barbecue for each table. "In a barbecue shop, giving guests a live barbecue is the process of cooking food, and customers say that we are the real chefs here." A waiter said.

　　Chen Zhaoyi, the operator, said that the consumer group targeted by this store is young people, and the dishes have added the roast meat that young people like at present. "Most guests drink while chatting, so it is difficult to take care of the heat of the roast meat. If too much water evaporates, the meat will send firewood, so we launched a roast service."

　　"Hello, I’m Chen Xiaochun, the barbecuer, and I’m at your service now. First of all, the explosive snowflake meat of our family must be roasted with a net, so that it is close to the charcoal fire, which can quickly lock in the moisture and the roasted meat is fragrant and tender. " After that, Master Chen put a large piece of meat with a thickness of 2 mm on the baking net and snorted. This primitive and violent cooking method repeatedly asked the diners in the summer night, "Are you greedy? Still jealous! " After the juice on the meat was fully poured out and slightly bulged, Master Chen turned the large piece of meat to the other side. After turning it over two or three times repeatedly, the surface of the large piece of meat was brown and cooked. "Enjoy your meal. Call me when you eat mixed meat at home. I’ll help you change the baking tray."

　　"When the charcoal first came up, it was very prosperous. Inexperienced customers sometimes didn’t barbecue first. At this time, the barbecue chef can help customers adjust the baking order so that customers can eat well and have fun. Therefore, the experience of the barbecue chef is very important. " Chen Zhaoyi reminded that barbecue should not always turn over or press the meat with a clip. "Originally, our purpose was to lock the water and make the meat tender. If we always turn over or press the meat, it is easy to press out the original juice, and the roasted meat will be very firewood and hard."

The summer heat has passed, but the temperature doesn’t mean to drop. If you are still steaming to death in the hot weather after the summer heat, it’s time to go to Pinduoduo to feel the long-lost coolness.

Pinduoduo’s 10 billion subsidy for summer clearance has officially arrived. The highest 260 yuan large-value coupon package is waiting for you to collect, and then you can enjoy a discount on the coupons of active goods, and give you an ice point price in hot summer!

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As usual, I have carefully compiled a list of good things for everyone, all of which are hot-selling products, and I believe there will be something that will make you feel excited.

In terms of mobile phones, I still recommend the 14 series for everyone. This Pinduoduo summer clearance promotion, the price of iPhone 14 series is:

IPhone14, the summer promotion price is as low as!

IPhone14 Pro, the price is as low as summer!

IPhone14 Pro Max, the summer promotion price is as low as!

IPhone 14 is equipped with a 6.1-inch Retina XDR OLED display with original color display, tactile touch and peak brightness of up to 1200 nits. Internally, iPhone 14 still uses A15 bionic chip, but it provides better performance than.

The iPhone14 Pro has a redesigned original deep camera array, which can provide a unique interactive way of "smart island". The 6.1-inch Super Retina XDR display is brighter and has the function of AOD display. Its A16 chip is the first Apple chip based on 4nm technology.

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As for the mobile phone, I would like to recommend the official website price of Glory 90,12gb+256gb, and the price of Pinduoduo’s tens of billions of subsidies for summer clearance promotion only needs.

Glory 90 is designed by Jingyue, equipped with a 6.7-inch 3840Hz UHF dimming quad screen, built-in 5000mAh battery, and supports 66W fast charging. At the same time, it is equipped with a 200 million pixel outsole main camera on the image.

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It’s a good time to officially play games during the summer vacation. Here we recommend a light and shadow wizard 9 game book from HP, official website price.Pinduoduo’s 10 billion subsidies for summer clearance and promotion activities only cost!

This HP Shadow Wizard 9 is equipped with Intel i7-13650HX processor, NVIDIA RTX 4060 graphics card, 16.1-inch 2.5K 165Hz refresh rate screen, 16GB dual-channel 4800MHz memory and 1TB PCIe 4.0 large-capacity solid state drive.

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In addition to playing games with the game book, the console or console is also a good choice. Here, we recommend the limited edition Switch OLED of the legend of zelda: Tears of the Kingdom, the original price of the Hong Kong version in official website, and the subsidy price for the summer clearance in Pinduoduo.

Switch OLED uses a 7-inch OLED screen and a better speaker. The built-in storage space has also been upgraded from 32GB to 64GB, and the bracket at the back of the fuselage is also larger. The battery life is similar to the previous battery life enhanced version.

Click the link below to purchase this limited edition Switch OLED of the legend of zelda: Tears of the Kingdom.

> > > click here to buy < < <

The weather is hot, and mobile phones are more prone to fever. For those who play mobile phones frequently, you need this one plus 27W freezing point heat dissipation back clip, with the original price in official website and a subsidy of 10 billion yuan for summer clearance.

This one-plus-27W freezing point cooling back clip has 27W ultra-high power full of blood, 1800 square mm super-large cooling plate area, brand-new customized double TEC cooling plate 2.0, temperature difference increased by 1.5, high-energy cooling, and direct filling.

Click on the link below to purchase this one plus 27W freezing point cooling back clip.

> > > click here to buy < < <

In summer, many people have the need to store cold drinks. Here we recommend another refrigerator, Xiaomi 606L cross four-door air-cooled frost-free refrigerator (BCD-606WMFSA), the original price of official website, and a subsidy of 10 billion yuan to clear the house in summer.

Xiaomi 606L cross four-door air-cooled frost-free refrigerator supports the water molecular sieve ecological preservation technology, and the moisturizing fresh-keeping drawer is built with an ecological moisturizing film to control the humidity in the drawer and prevent the water loss of fruits and vegetables. At the same time, the fuselage is as thin as 69cm, and the embedded cabinet is not abrupt, and the integrated home space is more free.

Click the link below to buy this millet 606L cross four-door air-cooled frost-free refrigerator. .

> > > click here to buy < < <

It is the most wonderful thing to come to a bottle of iced drinks in summer. Here we recommend 500ml*15 bottles of alien electrolyte water in a full case, with the original price in official website, and a subsidy of 10 billion yuan for clearing the house in summer.

The alien electrolyte water contains 0 sugar and 0 calories, and the electrolyte is more than or equal to ≥200mg/bottle, which helps to maintain the electrolyte balance in the body and keep the body in a good hydration state. In addition, it is specially added with double vitamins, which has the functions of antioxidation and helping protein to metabolize and utilize.

Click on the link below, and you can go to the summer snack night snack to buy 500ml*15 bottles of this alien electrolyte water. . At the same time, there are many summer delicacies, drinks, beer, crayfish and so on in the summer snack special, and you can choose according to your needs.

> > > Click here to go to the summer supper special < < <

As for fruits, I recommend this sunshine rose as a whole string of sunny Wang Putao qingti, with the original price and 10 billion subsidies for summer clearance.

Sunshine Rose Sunny Wang Putao Qingti pulp is full, crisp and sweet, full of juice, irrigated with natural mountain spring water, naturally mature, with higher sugar and sweeter.

Click on the link below, and you can go to the Treasure Fruit Special to buy this whole string of sunny roses, Wang Putao Qingti. . Of course, if you want other fruits, you can also choose them at the special event.

> > > Click here to go to the Treasure Fruit Special < < <

Finally, Wuliangye 52-degree 500ml×1 bottle of Luzhou-flavor liquor, original price in official website.10 billion subsidies, summer clearance and big promotion activities only need,!

Wuliangye has a brand precipitation of more than a century. The brand-new eighth-generation Wuliangye combines the charm and essence of Wuliangye, with a long aroma, mellow taste, sweet entrance, clean throat and just right coordination.

Click on the link below, and you can go to the famous wine special to start with this Wuliangye 52-degree Luzhou-flavor liquor in 500ml×1 bottle.

> > > Click here to go to the famous wine special < < <

In addition to the products recommended by Xiaobian above, there are more welfare benefits waiting for you in this Pinduoduo’s 10 billion subsidy summer clearance promotion activity. Click on the link below to discover more surprises.

> > > Click here to go to the main venue of the 10 billion subsidy < < <

In addition, what you see in the tens of billions of subsidies are genuine and good goods authorized by major brands, and the quality of products is trustworthy, so friends can buy with confidence.

At present, the activity has been hotly started, so friends should hurry to buy it.