School of Mathematics held a class situation analysis meeting.

Recently,The College of Mathematics held an academic situation analysis meeting in the whole school with undergraduate classes as a unit. The meeting was presided over by counselors of all grades, and the department heads, class teachers, class committees and class students attended the meeting.

Based on the actual situation of the class, the class Committee of each class reports on the course passing rate, classroom attendance rate, participation in subject competitions and the development of class activities.Each classThrough the comparative analysis of data, this paper shows the achievements and shortcomings of the class in the construction of study style, and shares the experience and methods of learning management with other classes. The department heads and class teachers listened to the report, analyzed and commented on the contents of each class report, and put forward targeted suggestions and implementation measures for the construction of the style of study. Teachers and students are stillQuestions and answers were asked on topics such as "Cultivation of Learning Ability" and "Postgraduate Entrance Examination and Employment Planning". In response to students’ questions, the teacher gave specific guidance and pointed out the direction.(Correspondent: Ge Tianchen Internship Editor: Zhang Wenliang)

How can the "accident car" be forced to sell in the face of 4S shop consumers?

  Recently, a news that "the new car of a woman’s front foot was damaged by a 4S shop after paying the full amount" went on a hot search. When the staff of the 4S shop picked up the car for Ms. Huang in Wuhan, they mistakenly hung the reverse gear, causing the vehicle to hit the wall, the rear bumper to fall off and the taillights to be seriously damaged. The new car became an "accident car" before it was mentioned. Ms. Huang, the owner of the car, asked for a new one. After some negotiations, she only got the promise of original maintenance and 4500 yuan compensation from the 4S shop.

  When the new car turned into an accident car, the owner had no choice but to sign an "unequal treaty", indicating that he was "very uncomfortable"

  △ The new car has not yet arrived, and it has become an accident car. It has been compensated for 4,500 yuan. The parties have restored the incident.

  "I didn’t even see how the new car came out. When I arrived at the scene, the car had already hit." Ms. Wang, who bought the vehicle with Ms. Huang, told the Voice of China at the reception desk about the incident: On March 15th, the salesperson of the 4S shop asked Ms. Wang to pay the full amount in advance on the grounds that "the vehicle was mortgaged in the bank". "At that time, the vehicle was in good condition, but the sales said that the vehicle license was not there, so it was not mentioned." On March 22, Ms. Wang received a notice to pick up the car, and there was a collision in which the sales were reversed. After the accident, the 4S shop refused Ms. Wang’s replacement request on the grounds that she had paid the full amount. "The 4S shop said that the money was paid, the insurance was paid, and transfer fees also paid it. The car is ours. They don’t change it. At most, they repair it according to the original parts." Ms. Wang said.

  Ms. Wang, who failed in many negotiations, called the consumer hotline and the mayor hotline for help, but she only got a lot of "sorry" from the original "tough" 4S shop, and the problem still could not be solved. "I also thought about taking legal channels, but we really can’t afford it." Ms. Wang said that she was anxious to use the car, and it took a long time to go to court. Moreover, the previous negotiations had consumed a lot of energy, so she had no choice but to accept the mediation plan. Ms. Wang said that it was "very uncomfortable" to spend money to buy an accident car, and it was really helpless to accept the compensation of 4,500 yuan. "Faced with a company, consumers always seem to be in a weak position." Ms. Wang said that she later asked to check and replace the old accessories after maintenance, and the 4S shop did not provide the voucher on the grounds of "throwing it away". Ms. Wang hopes to promote the improvement of relevant legal provisions through her own case, so that consumers will no longer suffer the same losses.

  As of press time, the Voice of China, the general station, has never been able to dial the phone number of the 4S shop involved.

  Qi Haitao, a senior car critic: Consumers should not be forced to accept "defective cars", and the guide to avoiding pits should be memorized.

  △ How to avoid the car trap? Senior car critic Qi Haitao’s tricks

  "Let consumers accept ‘ Defective car ’ It is very unfair. " Qi Haitao, a senior car critic and the manager of the media "Chief of Staff said the car", believes that it is "no doubt" to ask the 4S shop to change to a new car. In addition, the 4S shop should apologize and compensate the consumers to make up for the losses of the owners.

  Qi Haitao pointed out that consumers should dare to "show their swords" to businesses when facing similar situations. First of all, we must insist on not mentioning the car, and then complain to 12315 and the manufacturer’s 400 phone number. Manufacturers often pay more attention to the brand’s popularity and reputation than the loss, and they will put pressure on 4S stores.

  "The fierce competition in the automobile market is the main reason why consumers and salesmen are in a weak position." Qi Haitao suggested that consumers should try their best to choose big brands and qualified dealers when buying a car, and don’t take price as the only basis for choosing a car. When buying a car in a 4S shop, they should try their best to go through formal channels instead of looking for a small financial guarantee company. The process of paying money and inspecting the car should also be standardized, subject to paper contracts, and do not trust the verbal promises of sales staff. Qi Haitao reminds everyone to polish their eyes and "stretch a few strings" in their minds, so as to ensure that their legitimate rights and interests are not infringed.

  Zhu Wei, a civil law expert: 4S stores should take full responsibility, and consumers have the right to demand compensation and replacement.

  "Who will compensate for the damage of the car is related to the issue of risk transfer." Zhu Wei, an expert from the expert committee of China Consumers Association and deputy director of the Communication Law Research Center of China University of Political Science and Law, said that according to the provisions of the Civil Code, motor vehicles belong to movable property. If the car keys or the control over the use of the car have been handed over to the buyer, the risks will be borne by the consumer. However, in this case, although the consumer has paid the full amount, the control of the car and the driver are all staff of the 4S shop, and the vehicle has not actually been delivered. The damage caused by the collision should be borne by the 4S shop.

  Zhu Wei pointed out that even if the key has been delivered to the consumer, it is also a "duty behavior" for the staff of the 4S shop to drive the car by the owner, and it is a "collateral obligation". The vehicle damage caused in this process should also be borne by the 4S shop. "No matter from which angle, consumers have the right to ask 4S stores for compensation and replacement." Zhu Wei said.

  Liu Junhai, an expert on consumer rights protection law: Consumers should not be forced into "rights protection experts", and merchants are the first responsible person to protect consumer rights.

  △ How to solve the high cost of consumer rights protection? An in-depth analysis of Liu Junhai, a legal expert

  "In the face of hot legal issues, we should use legal thinking to treat them rationally." Liu Junhai, vice chairman of the Consumer Protection Law Committee of china law society and director of the Institute of Commercial Law of Renmin University of China, said in an interview with Yang Guang, the head office, that whether the owner has the right to ask for a refund or a new one is related to the tort liability law. From a fair point of view, if the damage is serious, the new one should be supported, but if only the non-critical parts are damaged, the treatment method of maintenance plus compensation is more reasonable. Liu Junhai pointed out that 4S stores should fulfill a higher degree of social responsibility to consumers, carry forward the consumer-friendly business philosophy, and achieve "it is better to lose millions of dollars than to hurt customers’ hearts".

  In Liu Junhai’s view, consumers are often weak when facing 4S stores. Due to the unequal financial resources and asymmetric information, it is difficult for consumers to compete with the 4S stores that have invested huge sums of money to invite big-name lawyers to hold litigation marathons. The spirit of safeguarding rights can easily be worn down in the waiting of "dragging on day by day", and the consumer psychology of swallowing up has also encouraged some 4S stores to ignore the rights and interests of consumers. Moreover, the market of 4S stores has yet to be standardized, and there are adverse elimination effects such as "bad money drives out good money" and "good people suffer indignities and bad people are arrogant" In this regard, Liu Junhai pointed out that water can carry a boat, and it can also overturn it. Merchants should not make consumers invulnerable rights experts, but should play the role of "the first responsible person to protect consumers’ rights and interests". Manufacturers should not only have innovative IQ, but also have respected EQ, legal businessmen who consciously believe in and fear Consumer Protection Law and Civil Code, and german businessmen who consciously practice sales ethics.

  "It is better to ask for help than to ask for help." Liu Junhai reminded consumers that they should learn from this case, and in their daily consumption, they should "clearly read advertisements, seriously sign contracts, calmly leave evidence, and rationally defend their rights according to law." Be a scientific, civilized and safe consumer.

  

  Producer: Claire Kuo

  Reporter Yang Chang

  Editor Liu Hongwei Wang Tiantian

Central Meteorological Observatory: There is heavy precipitation in Hainan Island, and there are many cold air activities in northeast Inner Mongolia and other places.

  CCTV News:According to the website of the Central Meteorological Observatory, today (September 25), due to the tropical depression in the South China Sea, rainy weather occurred in Hainan and other places. It is estimated that there will be a risk of rainstorm disaster in the eastern part of Hainan in the next three days, and it is recommended to do a good job in secondary disaster prevention; There is rain and snow cooling weather in northern Xinjiang, so we should pay attention to the impact on traffic, urban operation and agriculture and animal husbandry. In addition, the risk of continuous rain in autumn harvest in the eastern part of northwest China, southern Henan, Hubei and Guizhou is high, so it is suggested to seize the gap between precipitation and harvest mature crops.

  First, the weather situation

  Rainy weather in Hainan and other places: today, due to the tropical depression in the South China Sea, moderate to heavy rain occurred in parts of northern and eastern Hainan Island, and local heavy rains occurred in Qionghai and Wenchang; There are 6 ~ 8 gusts along the coast of Guangdong and Hainan Island. In addition, due to the influence of cold air, there are 6 ~ 8 grades and 9 local gusts in eastern Xinjiang, Inner Mongolia, western Heilongjiang and western Jilin.

  Second, the key weather forecast

  (1) There is heavy precipitation in Hainan Island.

  Affected by the tropical depression in the South China Sea, there will be heavy rains (100-180 mm) in Hainan Island, Sansha City, Leizhou Peninsula in Guangdong and Guangxi coastal areas from 25th to 26th. The low pressure will move to the northwest at a speed of 20-25 kilometers per hour, with little change in intensity. It will land on the central coast of Vietnam on the night of the 25th (tropical low pressure, magnitude 6-7, 12-14m/s), and then gradually weaken.

  (2) There are many cold air activities in Northeast Inner Mongolia and other places

  From the night of 25th to 27th, due to the influence of cold air activities, the temperature in most parts of Inner Mongolia and Northeast China dropped by 4 ~ 6℃, and the local temperature in western Inner Mongolia dropped by more than 8℃, accompanied by 4 ~ 6 winds and gusts of 7~9, and there was sand blowing in the central and eastern Inner Mongolia. There are small to moderate rains and local heavy rains in northern Xinjiang, northeastern Inner Mongolia, Heilongjiang and other places, and there is sleet or snow in Altay Mountain area of Xinjiang.

  From 26th to 29th, affected by a new round of cold air activities, the temperature in northern Xinjiang, Inner Mongolia and Northeast China dropped by 4~6℃, and the local temperature dropped by more than 8℃, accompanied by 4 ~ 6 winds.

  (3) It is rainy in West China.

  In the next three days, there will still be rainy weather in West China, with moderate to heavy rain and local heavy rain in parts of southern Gansu, northeastern Sichuan, Chongqing, southwestern Shaanxi and western Hubei.

  Third, the specific forecast for the next three days

  From 20: 00 on September 25 to 20: 00 on September 26, there were moderate to heavy rains in parts of southwestern Guangdong, southwestern Guangxi, Hainan Island, northern Xinjiang, southeastern Tibet, and southwestern Shaanxi. Among them, there were heavy rains or heavy rains (100-180 mm) in parts of eastern and southern Hainan Island. In addition, there is sleet or snow in Altay mountain area of Xinjiang. There are 4 ~ 6 winds in parts of central and western Inner Mongolia and Shandong Peninsula (see Figure 1).

Figure 1 National Precipitation Forecast Chart (from 20: 00 on September 25th to 20: 00 on September 26th)

  From 20: 00 on September 26 to 20: 00 on September 27, there were moderate to heavy rains in parts of northern Heilongjiang, northeastern Inner Mongolia, eastern Xinjiang, central Gansu, southwestern Shaanxi, southwestern Shanxi, northeastern and southern Sichuan Basin, southern Yunnan, Hainan Island and southern Tibet. Among them, there were heavy rains (50-60 mm) in parts of southeastern Hainan Island. There are 4 ~ 6 winds in parts of northern and central Inner Mongolia, most of Northeast China and southeastern Hainan Island (see Figure 2).

Figure 2 National Precipitation Forecast Chart (from 20: 00 on September 26th to 20: 00 on September 27th)

  From 20: 00 on September 27 to 20: 00 on September 28, there were moderate to heavy rains in parts of northern Heilongjiang, southwestern Gansu, southwestern Shaanxi, northeastern Sichuan, most of Chongqing, western Yunnan, coastal areas of Guangdong, Hainan Island and southern Tibet. Among them, there were heavy rains (50-60 mm) in parts of northwestern Chongqing. There are 4 ~ 6 winds in parts of central and northern Inner Mongolia, most of Northeast China and Shandong Peninsula (see Figure 3).

Figure 3 National Precipitation Forecast Chart (20: 00 on September 27th-20: 00 on September 28th)

National CDC: The vaccination rate of school-age children in China has exceeded 90%.

  China news agency, Beijing, July 24 (Reporter Chun Li) Shen Hongbing, deputy director of the National Bureau of Disease Control and Prevention of China and academician of China Academy of Engineering, said in Beijing on July 24 that China has actively promoted the immunization program vaccination, and the vaccination rates of hepatitis B vaccine and hepatitis A vaccine for school-age children have reached over 90%.

  The 2022 World Hepatitis Day Publicity Conference was held in Beijing on the same day. Shen Hongbing said at the meeting that the prevention and control of viral hepatitis in China has achieved positive results, and the cure rate of hepatitis C has reached 95%. Patients with hepatitis B who receive standardized treatment can achieve clinical cure and effectively delay and block the spread and development of the disease. In 2014, the positive rate of hepatitis B virus surface antigen under 5 years old in China has dropped to 0.32%, which has achieved the goal of hepatitis B control in the Western Pacific Region of the World Health Organization ahead of schedule.

  Shen Hongbing said that in terms of preventing the spread of hepatitis infection and reducing the increment, China has actively promoted the immunization program vaccination. The vaccination rate of school-age children with hepatitis B vaccine and hepatitis A vaccine has reached more than 90%, and newborns born to pregnant women with positive hepatitis B surface antigen are vaccinated with hepatitis B vaccine and hepatitis B immunoglobulin free of charge, achieving full coverage of preventing mother-to-child transmission of hepatitis B.

  He also said that China actively carried out scientific research and innovation in the prevention and treatment of major infectious diseases such as viral hepatitis and successfully developed the world’s first hepatitis E vaccine; At the same time, strengthen the management of blood safety and medical safety, and realize the full coverage of blood stations, blood, hepatitis B virus and hepatitis C virus nucleic acid detection.

  Qiao Jianrong, the representative office of the World Health Organization in China, said that in recent years, the global elimination of viral hepatitis has made some progress, and the global overall goal of reducing the hepatitis B infection rate of children under five years old to less than 1% in 2020 has been achieved, and the number of people receiving hepatitis C treatment has increased nine times, reaching nearly 10 million, reversing the upward trend of viral hepatitis mortality for the first time.

  Qiao Jianrong also pointed out that China has made remarkable achievements in preventing new infections of viral hepatitis, successfully preventing new infections of hepatitis B among this generation of young people, basically cutting off the spread of hepatitis C through blood, which means greatly reducing the incidence and death of liver cancer and cirrhosis in the future.

  "While affirming the achievements, we are also soberly aware that China’s hepatitis prevention and control work still faces severe challenges." Shen Hongbing also pointed out that the number of infected patients and people with hepatitis B or hepatitis C virus is huge, the disease burden is serious and the quality of life needs to be improved. However, the basic medical and health service ability, public awareness and self-protection ability in China still need to be improved, and the prevention and control of viral hepatitis still has a long way to go, which requires further efforts.

Many of the five details of the Trump period were disclosed for the first time.

"The first wave of books in the post-Trump era is coming." National Public Radio (NPR) pointed out that.

Recently, a large number of non-fiction books with the theme of former US President Trump’s ruling life have been published one after another, and many authors have tried to restore some truth from the chaos of that year.

Originally, Trump also launched a wave of "charm offensive" against these authors, and accepted at least 12 interviews to help the authors restore the details of the events of the year.

However, with the disclosure of excerpts from various manuscripts, Trump’s attitude "turned sharply", calling previous interviews a waste of time and accusing these authors of being "bad guys".

Trump and the author who wrote the details of Trump’s administration launched another confrontation.

A wave of books in the post-Trump era

 

Even after Trump left office, the controversy that accompanied him never stopped. From the second impeachment to the legal proceedings, Trump, who was far away from the social platform, never stayed away from the people’s sight.

 

Nowadays, a new round of controversy surrounding Trump has reappeared. Unlike before, although Trump is still the protagonist of the controversy, he has also become a bystander to some extent.

 

Recently, many books on the details of Trump’s administration have been published one after another. Most of the authors are journalists or full-time writers of major American media. Trump himself is not directly involved in writing, but only provides relevant details through interviews.

 

Recently, books have been published one after another, including Nightmare of Authoritarianism: Persistent Threats from Trump Followers, Nightmare Scenes: How the Trump Administration Responds to the Epidemic that Changed History, Frankly speaking, we did win this election: the inside story of how Trump failed, I can handle it alone: Donald J Trump’s disastrous last year, and overwhelming victory: the last days of Trump’s presidency.

 

In addition to the above books, many are still being written.

Books with the theme of Trump are about to be published one after another, which has triggered a "war of manuscript excerpts". /The New York Times Report Screenshot

The New York Times pointed out that books on similar topics are coming out one after another, which is like a "nightmare" for the author. David Kuhn, a literary agent of Aevitas Creative Management, said that books about Trump are so overwhelming that they may eventually eat into each other.

 

According to the report, the authors are now caught in a battle of excerpts and excerpts, which is a common propaganda strategy to make their books get more attention by revealing wonderful content.

Numerous books reveal five details of Trump’s administration.

 

Judging from the excerpts of published books and published manuscripts at present, all the authors try to cut in from different angles and restore Trump’s ruling details.

 

Detail 1: The Trump administration regards the new crown epidemic as a "public relations issue."

 

The book Nightmare Scenes: How the Trump Administration Responds to the Epidemic that Changed History focuses on the response of the US federal government to the COVID-19 epidemic, pointing out that the White House and government agencies’ response measures are very chaotic.

 

The author points out that Trump is not more concerned about protecting the American people, but reducing the official infection data. The federal government has always regarded the new epidemic as a "public relations problem" rather than a "public health problem".

 

They also quoted Robert redfield, then director of the US Centers for Disease Control and Prevention, and pointed out that redfield prayed when Trump was infected with COVID-19, hoping that the Trump administration would change its response to the COVID-19 epidemic through this direct contest with Covid-19, but his hope did not come true.

 

"I can do it alone: Donald J. Trump’s disastrous last year" directly describes the internal dysfunction of the Trump administration. According to several sources, Trump refused to take COVID-19’s threat seriously.

 

Detail 2: Trump complains about the lack of support from African-American groups

 

In May, 2020, African-American man George Floyd died after being kneeled by white policeman Chauvin for 9 minutes and 29 seconds on the street in Minneapolis, Minnesota. This incident triggered a large-scale protest against racial discrimination in the United States.

 

As the protests became more and more widespread, Trump became more and more angry, calling the demonstrators "thugs" and saying that "when the robbery started, the shooting began." "I can do it alone: Donald J. Trump’s disastrous last year" points out that Trump is eager to deploy troops on the streets to suppress protests, just to consolidate his strong image before the election.

The first wave of books in the post-Trump era came. /NPR report screenshot

Frankly speaking, we did win this election: the inside story of how Trump failed, Trump complained that he did not get the support of African-American groups and wanted to hold a rally on June 19, 2020 (the day when slavery in the United States ended).

 

The book broke the news. Trump also specifically asked an African-American united states secret service agent if he understood the significance of June 19. The agent replied, "I know that it is offensive for me to hold a rally on that day." Although Trump postponed the rally, the author wrote that Trump did not seem to understand the importance of this day.

 

The author also interviewed Trump about this controversy, and Trump responded, "I did a good thing, and I made June Festival (Juneteenth) very famous."

 

Detail 3: Trump is reluctant to express his position on the riots on Capitol Hill.

 

The book "Overwhelming Victory: The Last Days of Trump’s Presidency" focuses on the turmoil that occurred in the last months of Trump’s presidency, which recounts the riots that occurred on Capitol Hill on January 6, local time from the perspective of White House staff.

 

The book tells that Trump didn’t realize how serious what happened at first. At 2: 24 pm that day, he also tweeted that Vice President Burns didn’t have the courage to do the right thing. He believes that the protesters want Burns to do the right thing. The author writes that Trump thinks these are "good protesters" and belong to him.

 

The staff around Trump didn’t think so. Many people, including Mark meadows, the then White House chief of staff, began to urge Trump to take a stand on the current situation and warn the protesters. It was not until 2: 38 pm that the staff managed to send a tweet from Trump’s account to support the Congressional police and law enforcement.

 

Detail 4: The contradiction between Trump and his allies around him

 

In addition to the specific ruling content, many books also describe the relationship between Trump and people around him.

 

The book "The Nightmare of Authoritarianism: The Persistent Threat from Trump Followers" mentions that Trump has a group of loyal followers around him, and taking former US Attorney General Barr as an example, it analyzes the change from him following Trump’s instructions to refusing to endorse Trump’s election fraud remarks.

 

Frankly speaking, we did win this election: the inside story of how Trump failed also revealed the contradiction between Trump and Burns.

 

In 2018, lewandowski, Trump’s adviser, was hired by Burns’ political committee, and Trump thought it was a betrayal. He crumpled up a newspaper that published the matter and threw it at Burns. Burns threw the newspaper back again, explaining that it was the suggestion of Trump’s son-in-law kushner.

 

Detail 5: Trump praised Hitler’s remarks

 

Frankly speaking, we did win this election: the inside story of how Trump failed, and Trump once praised Hitler, the German Nazi leader during World War II.

According to the book, Trump once said to the White House Chief of Staff that "Hitler did a lot of good things." /"Guardian" report screenshot

According to the book, in 2018, Trump and then White House Chief of Staff John Kelly went to Paris to commemorate the formal armistice of the First World War. In a discussion at that time, Trump said, "Hitler still did a lot of good things." He further defended Hitler’s economic policy.

Trump denounced the author of the book as a "bad guy"

At first, Trump welcomed the publication of these books.

 

According to the "Business Insider" website, although Trump claimed that he was "writing crazily" and had just rejected two publishing invitations, in fact, because of the riots on Capitol Hill, the publishing industry was as far away from Trump as possible because they might have to spend a lot of energy to verify the authenticity of Trump’s remarks.

 

The New York Times pointed out that Trump realized that books about him were overwhelming, and he didn’t sign any books, so he tried "charm offensive" and invited many authors to his Haihu Manor in Florida. Trump is keenly aware of his position in the news media ecosystem and only refused several interviews.

 

One of the authors expressed surprise at Trump’s enthusiasm. "We are really surprised that he spent so long talking with us. According to his interest in the theme and content of the book, he really wants to be a part of the historical narrative of his presidency."

 

However, with the publication of the book and the disclosure of the manuscript excerpts, Trump was disappointed.

After agreeing to a large number of book interviews, Trump claimed that these interviews were a complete waste of time. /Washington post Report Screenshot


On July 9, local time, Trump issued a statement saying that meeting with these authors was a complete waste of time, accusing the authors of creating "pure novels". "These authors are usually bad people. They only write things that meet their intentions, even if these things have nothing to do with the facts."

 

Trump also specifically pointed the finger at Michael Bender, the reporter of The Wall Street Journal, the author of Frankly speaking, we did win this election: the inside story of how Trump failed, calling the anecdote with Burns "completely wrong" and attacking Bender as a third-rate reporter.

 

In addition, the remarks about Hitler have also been refuted. According to the Guardian, a Trump spokesman pointed out that this is completely wrong. Trump never said this. "This is a fabricated fake news."

 

Bender retorted on Twitter that his content was supported by multiple sources, re-emphasizing the authenticity of its content.

 

With more and more books published on the theme of Trump’s administration, it is expected that the "saliva lawsuit" between Trump and the author will continue.

 

Beijing News reporter Ruoruoxi Luan

Editor Bai Shuang proofreads Li Shihui.

Interview with Yu Ailei | Shooting 60 films, why did he become a golden supporting role?


Special feature of 1905 film network He is affectionately called the golden supporting role by the audience, and is also the "all-purpose oil" in the mainland film and television circle. No matter the ordinary audience or the insiders, his acting skills are unanimously recognized. He is an actor. In 2024, many big-screen works in which Yu Ailei participated successively landed in the mainland film market.


In the upcoming May 1st in 2024, Yu Ailei plays a young man named Caifu in the comedy suspense film Nothing Can’t be Solved in a Hot Pot. Regarding the sentiment of this role, he also posted on the social platform that he must leave all his loyalty and sincerity to those who really care about you and care about you.


What behind-the-scenes stories and creative experiences does Yu Ailei have to share with the audience? In this regard, 1905 Film Network interviewed the actor Yu Ailei.


Language talent is brought into full play

At the shooting scene, everyone gathered firewood and the flames were high.


In the script "Nothing can’t be solved with a hot pot", the interlocking story structure has become the most impressive place for Yu Ailei. In his impression, the film is similar in form to the existence of the director’s shooting in 2009.


Yu Ailei admits that this form of filming tests the director’s ability to control scenes and shots. For actors, a single environment can make the performance more coherent and deeper into the role.


"In fact, this is the same as analyzing constellations. The characters in every movie will be reflected in everyone’s personality in real life." Yu Ailei bluntly said that there are some intersections between each actor and the character, which is the result of human nature. Everyone is a collection of contradictions between justice and cowardice and selfishness, and himself is no exception. He also has the brilliance and weakness of human nature in making a fortune.


In the film, making a fortune is an authentic Chongqing dialect with a sense of role substitution. At the premiere of the film in Xi ‘an, the actor blew himself up and once thought that Yu Ailei was from Sichuan, only to find out that he was from Hebei.


Yu Ailei’s parents are from Guizhou, born in Tangshan, Hebei Province, and raised in Maanshan, Anhui Province. This life experience has given him the opportunity to get in touch with different regional dialects since he was a child, and has also fully developed his language talent.


At the same time, he also said that daring to open your mouth is an important trick to quickly master a dialect. In his personal experience, Yu Ailei thinks that the most difficult place to learn dialects is not the standard of pronunciation, but the sense of language. Life experience+dare to open your mouth+strive to cultivate a sense of language has become his knack for learning various dialects.


There is nothing that a hot pot can’t solve, and the creative atmosphere is very harmonious. In addition to directors and actors, on-site staff such as photography and recording will also make suggestions for better presentation. Yu Ailei described the film’s creative process as "everyone gathers firewood and the flame is high".


Many scenes in the film are about the improvisation of the actors. For example, Yu Ailei and smoking on the balcony. For the presentation form of the finale, new creative ideas were also adopted by the director.


From 2015 to 2018, and then to 2024, there is nothing that can’t be solved with a hot pot, the new May 1st film, Yu Ailei and Sheng Ding have had three cooperation experiences. Yu Ailei admits that the deepest feeling of this partnership is that the director is more willing to communicate and more mature. I hope this cooperation can bring better works to the audience.


"From the filming process, we were all very happy, and the director repeatedly stressed to me that the filming was too cool." Yu Ailei especially hopes that in the future cooperative films, all of them can enjoy themselves so much. At present, he can still remember the scene where the creators hugged each other and celebrated each other on the day when the film was finished.


People live in ups and downs.

Supporting roles are as important as leading roles.


In "Nothing can’t be solved by a hot pot", many starring roles are working together for the first time. Yu Ailei frankly impressed himself. At the scene, Yang Mi often plays the role of a grim smile, and often comes up with a sentence to amuse everyone. The two are in the film, and there are also many opponents.


On April 24th, at the M viewing group of the film’s Beijing premiere, Yang Mi was very nervous when he bluntly filmed the scene of Mo chicken splashing its fortune with hot pot soup, fearing that Yu Ailei, who took the "Yan value" route, would burn his face. Yu Ailei admits that he is not nervous, because he believes in each other’s professional ability.


Although Yu Ailei and Yu Qian cooperated with him for the first time, they felt no stranger, because he usually read Yu Qian’s cross talk and books. Yu Qian will bring many surprises and joys to the studio and continue the true self in cross talk works.


Yu Ailei has been in business for nearly 30 years, shooting 60 cinema films and 50 drama series, with rich performance experience. According to relevant statistics, the total box office of all the films Yu Ailei participated in reached 20.456 billion yuan. He appeared as a supporting role in most works, but he made many explosive movies. In fact, many people don’t know that when they first came into contact with the big screen in Yu Ailei, they played the leading role in it.


"My debut was first hero, who directed that movie. This is my so-called high starting point, but it doesn’t mean that I can’t fail, it doesn’t mean that I can’t retire, and it is precisely because of this experience that I can work hard to do everything." Yu Ailei bluntly said that life is always ups and downs. As Yuan Zai, who played in The Longest Day In Chang’an, said: People live not a point, but ups and downs.


In Yu Ailei’s view, a movie often condenses the efforts of many people. Only when every role is good and every department is good can an excellent film be made.


"Why do people call me a golden supporting role? Perhaps it is that people are more and more aware that supporting roles are indispensable. In the multimedia era, audiences like to see handsome guys and beautiful women, so naturally some major roles will fall on young, beautiful, handsome and handsome young actors. Then, it would be good for us to do supporting roles and then make a good work together so that young audiences can see us." Yu Ailei thinks that for a good work, the supporting role is as important as the protagonist. There is no size in the role, and there are high and low acting skills.


For many viewers’ comments of "earnest in the play and naive outside the play", Yu Ailei thinks that the two are not contradictory, but interlinked. The audience’s word of mouth is as important as the film festival trophy, and what you can do is to work hard.


In recent years, the middle-aged crisis has become popular in the industry. Yu Ailei said that every age has its happiness and scenery. He didn’t feel the so-called midlife crisis except that he didn’t feel as energetic as he was in his thirties. In the eyes of some industry predecessors, he is even a young and middle-aged man.


It is worth mentioning that in the chat group of Mo Ji, Fa Cai, Jiu Bing and 70,000 in the movie, only Yu Ailei uses the real WeChat avatar in real life. For Yu Ailei, this is also an "accident". Because this is a "prank" of the director, I didn’t tell him beforehand. Later, Yu Ailei didn’t know about it until his friends came back from watching movies. At the interview site, Yu Ailei said with a smile, it seems that the avatar will be changed in the future.


According to Yu Ailei, there is another story about the origin of this avatar. In 2017, when Yu Ailei went to Bali to dive and shoot devil fish, he narrowly escaped from an unexpected situation. Later, he replaced the photo of the devil fish taken underwater with the social account avatar and used it to this day.


In the future, Yu Ailei will participate in film and television drama projects, including the second season of Joy of Life. Many of these works have explosive potential.


How to apply for a job through the "employment supermarket"?

  You can apply for a job through the Employment Supermarket of Beijing Human Resources and Social Security Bureau. The specific operation steps are as follows:

  Step 1: Visit the "Employment Supermarket" section of the website of Beijing Human Resources and Social Security Bureau (http://fuwu.rsj.beijing.gov.cn/jycy/jycs/index.html).

How to apply for a job through the "employment supermarket"?

  Step 2: Click the "Personal Login" button on the left to log in on the Beijing unified identity authentication platform. If you have not registered the platform account, please click the "Register" button to complete the platform account registration.

How to apply for a job through the "employment supermarket"?

Individual user login

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

Personal account registration

  Step 3: After logging in successfully, click "I want to apply for a job" in "Personal Service" to enter the job search service. You can create or improve your resume.

How to apply for a job through the "employment supermarket"?

  Step 4: Click "New Resume" to start creating the first resume. Resume content includes "career information", "work experience" and "educational experience". You can add the contents of each part of your resume one by one through "Add xx Resume Item" in the right column.

How to apply for a job through the "employment supermarket"?

  Step 5: Take the "career information" part of the new resume as an example. First, click "+Add Work Experience" on the right side of the career module, and then click "Add" in the pop-up dialog box to add career information records; Click the "Submit" button after filling in, and the system will prompt that the operation is successful; After adding the first career information, check the career information record to be submitted, and select the "Submit" button to add the record to the resume module. The other parts of your resume are added in the same way as the "Career Information" section.

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

  Step 6: Click the "Submit" button at the bottom of the page after all the resume contents are entered. You will be prompted to fill in the "Resume Name", and then click the "Submit" button, and you will be prompted that the resume information has been submitted successfully.

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

  Step 7: Read the "Warm Tips" and set the way to make your resume information public.

How to apply for a job through the "employment supermarket"?

  Step 8: Click the "Search Recruitment Information" button and enter the job name in the search box to see the list of qualified jobs. If you find a position that meets your job intention, you can click the "Apply for Position" button, and then click the "Submit" button in the pop-up window to submit your resume and complete the job application.

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

How to apply for a job through the "employment supermarket"?

Extraordinary resume. The new general has been in office for two years and three years. He was the successor of Liu Yuan, the "Tiger Fighting General"

  CCTV News:The ceremony of the promotion of the Central Military Commission to the rank of general was held in Beijing Bayi Building on November 2nd. The Supreme Leader issued a writ to Zhang Shengmin, member of the 19th Central Committee, member of the Central Military Commission and secretary of the Disciplinary Committee of the Central Military Commission in communist party, China, and congratulated him.

      At this point, the only member of the new Central Military Commission with the rank of Lieutenant General was also awarded the rank of General.

  According to the public resume, Zhang Shengmin was born in 1958, and his ancestral home was in Shaanxi. He used to be the political commissar of the Second Artillery Command College. After leaving the Second Artillery Command College, he served as the political commissar of a base of the Second Artillery Corps.

  In 2011, Zhang Shengmin worked in a base in the northwest of the Second Artillery Corps. The People’s Liberation Army Daily recorded such a scene:

  In the club of the Guard Company, more than 80 officers and men from the teams directly under the base organs sat neatly, ready to carry out the activity of "respecting cadres and loving soldiers". To everyone’s surprise, Zhang Shengmin, the political commissar of the base, suddenly pushed the door and came in.

  "As a veteran, I’m here to participate in today’s discussion, so you can let go and speak your mind!" Zhang Shengmin explained the purpose. In a lively and enthusiastic discussion atmosphere, Zhang Shengmin talked about his personal feelings about the relationship between officers and men. He deeply reviewed his 32-year friendship with the first squad leader, and told everyone that the backbone of cadres should bring the company and the squad a sense of happiness and belonging, so that the soldiers can be happy because of their dedication and proud of being under your command. This is the highest realm of leading troops. He gave five words to the cadres: "Love deeply, know the truth, teach properly, help diligently and be upright."

  Yushu disaster relief is an important moment in Zhang Shengmin’s military career. After the earthquake, he led more than 1,000 officers and men to the disaster area to carry out post-disaster reconstruction. They firmly grasped the characteristics of the large number of Tibetan religious believers and the great influence of monks’ monasteries, helped the Zen Ancient Temple, the largest Tibetan Buddhist temple in Yushu, to build 310 square meters of board houses, and donated a number of tents and quilts to solve the urgent needs of more than 260 monks in accommodation, study and storage of religious relics, so that they resumed normal religious activities 13 days after the earthquake.
  Cai Ren Ding Pei, then deputy governor of Yushu Prefecture, commented on these officers and men: "Even these soldiers seem to have forgotten that they are also flesh and blood, and they are desperately trying to save people and food day and night, regardless of their thirst, hunger and fatigue, but they give water, food and tents to the affected people." Zhang Shengmin told him: "The common people are the parents of the people’s soldiers, and the soldiers want nothing but the interests of the people."

  At the end of 2014, the senior generals of the army were routinely adjusted, and Zhang Shengmin became the former director of the Political Department of the Second Artillery Corps.

      In 2015, the curtain of a new round of military reform was opened. This time, the organs of the Central Military Commission were adjusted and formed. According to the general principles of the Central Military Commission, the main battle of the theater and the main construction of the military service, the headquarters system was changed into a multi-department system. The original headquarters were the General Staff Department, the General Political Department, the General Logistics Department and the General Armament Department. It has been changed into 15 functional departments: General Office of the Military Commission, Joint Staff of the Military Commission, Political Work Department of the Military Commission, Logistics Support Department of the Military Commission, Equipment Development Department of the Military Commission, Training Management Department of the Military Commission, National Defense Mobilization Department of the Military Commission, Discipline Inspection Committee of the Military Commission, Political and Legal Committee of the Military Commission, Science and Technology Committee of the Military Commission, Strategic Planning Office of the Military Commission, Reform and Establishment Office of the Military Commission, International Military Cooperation Office of the Military Commission, Audit Office of the Military Commission and General Administration of Military Organs.

  After the start of the military reform, Zhang Shengmin was appointed as the political commissar of the Training Management Department of the Military Commission. Zhang Shengmin once said that the best "scene" is on the battlefield! Making the on-site meeting close to practice and battlefield is not only the need to speed up the transformation of combat effectiveness generation mode, but also the meaning of grasping construction in motion.

  As early as 2011, Zhang Shengmin, who also worked in a base of the former Second Artillery Corps, traveled thousands of miles with nearly 100 senior officers of his brigade, gathered in the dense forest of the northern country, and held a special on-the-spot meeting on "Accelerating the transformation of combat effectiveness generation mode" under the field environment, taking the opportunity of the cross-regional training exercise of the troops. See clearly, realize clearly. Participants who were in the field environment and the actual combat training site observed more than 30 sub-items in six major items, from mobile command system integration training, command post training, factor synthesis training to field deployment and field afterloading support, and had an unprecedented intuitive understanding of actual combat training under the conditions of informationization.

  In addition, Zhang Shengmin has made great efforts in promoting the construction of grass-roots companies and strengthening the daily education of officers and men. During his work in Northwest China, the Political Department of Zhang Shengmin’s base independently developed a network virtual education system using 3D engine technology, which was composed of 14 sets of teaching games and 7 sets of interesting answering systems, and was well received by officers and men. Zhang Shengmin said in an interview: "This is a brand-new attempt for the base to use the Internet to carry out political work!"

  In November 2016, Zhang Shengmin was re-appointed as the political commissar of the Logistics Support Department of the Central Military Commission. Before Zhang Shengmin took office, this position had been vacant for nearly a year. The logistics support department of CMC was formerly the former General Logistics Department of PLA. General Liu Yuan, former political commissar of the General Logistics Department and member of the 18th Central Committee, will retire at the end of 2015.

  On February 28th, 2017, the enlarged meeting of the Commission for Discipline Inspection of the Central Military Commission was held in Beijing. Zhang Shengmin appeared as the secretary of the Commission for Discipline Inspection of the Central Military Commission, and the Commission for Discipline Inspection of the Central Military Commission after the military reform ushered in its second secretary.

  The Commission for Discipline Inspection of the Central Military Commission, referred to as the Commission for Discipline Inspection of the Central Military Commission for short, is an important department in the army to "fight tigers". After the reform, compared with the Commission for Discipline Inspection of the Central Military Commission originally under the General Political Department, its independence and authority have been improved.

CCTV Online Review | Do a good job in this article on tea culture, tea industry and tea technology.

  On the afternoon of March 22nd, General Secretary of the Supreme Leader, who was investigating in Fujian, came to Yanzite Ecological Tea Garden in Xingcun Town, Wuyishan City to observe the growth of spring tea and understand the development of local tea industry. The general secretary pointed out: "Tea culture, tea industry and tea science and technology should be coordinated. In the past, tea industry was the pillar industry for you to get rid of poverty and attack hard, and it will become the pillar industry for rural revitalization in the future."

  General Secretary of the Supreme Leader spoke highly of the historic achievements made in the development of Wuyishan tea industry, fully affirmed the great significance of the system of special commissioners for science and technology, and pointed out the road and gathered strength for us to effectively link the achievements of consolidating and expanding poverty alleviation with rural revitalization.

  "Wuyishan, a place with a long history of tea culture, suitable climate, obvious advantages in tea resources and scientific and technological support, has formed a vibrant tea industry." General Secretary of the Supreme Leader broke the "success code" of Wuyishan tea industry in one word, that is, taking advantage of the situation, coordinating the inherent advantages of culture and resources, and enabling resources and industries to form a high degree of matching through science and technology, so as to drive one side of the economy and the rich people. This provides an important methodology for developing characteristic industries according to local conditions throughout the country.

  Scientific and technological innovation is the key support for rapid industrial development and comprehensive rural revitalization. In this respect, the system of special commissioners for science and technology, which originated in Fujian and Nanping, has made outstanding contributions. This system is the innovation of the working mechanism of the Supreme Leader General Secretary’s cordial care, guidance, summary and promotion when working in Fujian. Over the past 20 years, the system of science and technology commissioners has achieved fruitful results in Fujian. Science and technology commissioners show farmers, lead farmers to work and help farmers earn money, and make technology "grow" in the soil, which has become an important starting point for scientific and technological innovative talents to serve rural revitalization. We should further sum up experience and continue to improve, consolidate and persist.

  If the nation is to be revived, the countryside will be revitalized. Party committees and governments at all levels should profoundly understand the spirit of the important speech of the Supreme Leader General Secretary, base themselves on local characteristic resources, conform to the law of industrial development, and take more effective measures to promote the development and growth of rural industries, so that farmers can have more sense of gain and happiness. (CCTV commentator)

A brief history of Sichuan cuisine: How did the five major gangs come into being in modern times?

According to WeChat official account News of National Humanities and History WeChat, China has a land area of 9.6 million square kilometers today, and China has even a land area of 13 million square kilometers at a certain time in history. In such a large area, there are naturally many branches of Chinese food. From the four well-known cuisines to the eight well-known cuisines, and now every administrative region wants to establish its own local cuisines, we may find some differences in this region more or less.

However, the division of cuisines requires logic and recognition. If there is no logic, the connotation and extension of cuisines will be full of contradictions, and many paradoxes will appear. On the contrary, it will cause extreme confusion in recognition and restrict the improvement of the expressive power of cuisines. Some people in Chongqing have been pushing Chongqing cuisine in recent years. Although their emotional demands are understandable, they are completely unscientific and unwise in commercial competition.

The context of the five branches of Sichuan cuisine

Perhaps everyone is not very clear about how gangs in Sichuan cuisine are formed.

Usually, if this gang in Sichuan cuisine is objectively formed, it will definitely form a kind of "people’s cognition", that is, on the one hand, it will form a certain consensus within the cooking industry, and on the other hand, it will form a common knowledge in society.

However, we read a lot of literature, at least in the literature of the Republic of China, we didn’t see detailed cognitive records about gangs in Sichuan cuisine. At most, it was only a few uncertain words such as Chengdu flavor, local flavor and Yanshu gang.

Through the author’s research, it is found that this kind of gang cognition comes from later generations. In fact, the words of the five major groups of Sichuan cuisine put forward by Wang Dayu in "A Brief History of Sichuan Cuisine" in 1988, that is, Chengdu Gang, Chongqing Gang, Dahe Gang, Xiaohe Gang and Inner Gang, should be the earlier classification and naming of the five major groups of Sichuan cuisine based on geographical distribution.

This understanding may come from Wang Dayu’s personal experience of Sichuan cuisine.

As for the salt gang dishes and mansion dishes we talked about, they are the summary of the characteristics of gangs in Sichuan cuisine by later generations, which was not known in the local area before. It is a summary of the characteristics of the previous things by later generations to divide the salt-side dishes into salt merchants’ dishes, salt workers’ dishes and other categories. This is not a kind of "cognition of time and people", but a kind of "cognition of future generations". Some people also divide Xiaohe Gang into Zigong Salt Gang Cuisine, Neijiang Sugar Gang Cuisine, Luzhou River Fresh Cuisine and Yibin Sanjiang Cuisine, which is the cognition of "posterity" and "individual".

Style of traditional Sichuan cuisine

In addition, historical research needs clear time coordinates. Wang Dayu’s division of the five groups of Sichuan cuisine lacks a time coordinate, that is, which period does it refer to? The cognition of the five major food gangs must be studied based on a certain period of time, because the characteristics of food gangs will be different in different periods.

Before the end of the Qing Dynasty, because the regional differences of Sichuan Basin’s own dishes were not obvious, and also limited by the lack of information about the differences in the literature, it was impossible for us to analyze the regional differences in Sichuan cuisine before the end of the Qing Dynasty.

Judging from the information we have at present, it can only be divided into two time sections: one is the regional division cognition of Sichuan cuisine from the late Qing Dynasty to the 1990s, and the other is the regional division cognition of Sichuan cuisine in the past 30 years.

Map of Sichuan in late Qing Dynasty

As far as the former is concerned, the historical development of Bashu area presents three characteristics:

First, influenced by the background of China’s political, economic and cultural center of gravity moving eastward and southward, the economic and cultural center of gravity in Sichuan Basin gradually moved to the southeast, and the regional differences gradually narrowed, which created the foundation for the regional development of Sichuan cuisine.

Second, foreign cultures in modern times often spread their culture along the Yangtze River, taking rivers as the road. Therefore, rivers are often an important carrier of regional culture, and food culture may also be in this pattern.

Third, under this pattern, the urban structure of twin constellations was formed in Sichuan Basin. Because the political, economic and cultural center of China moved eastward and southward in modern times, especially after Chongqing opened its port, set up its capital and established the third-line construction of new China, Chongqing and Chengdu became two political, economic and cultural centers in the basin, forming the geographical pattern of Chengdu and Chongqing, which laid the foundation for the formation of the five Sichuan food gangs.

However, if a social cognition of regional difference gangs within Sichuan cuisine has really formed before, it is probably due to the names of boathouses in modern Bashu area.

During the Guangxu period of Qing Dynasty, there were three shipwrecks in Bashu area, namely, seven shipwrecks in Dahe, six shipwrecks in Xiahe and four shipwrecks in Xiaohe. Among them, the Dahe actually included seven shipwrecks in Minjiang River, the mainstream of Chuanjiang River above Chongqing and Tuojiang River, while the Xiahe six shipwrecks included six shipwrecks in Chuanjiang River below Chongqing, and the Xiaohe gang included shipwrecks in Jialing River basin.

In fact, there is a saying that the Tuojiang River in Luzhou is called Xiaohe in Bashu area in history, and the Tuojiang boathouse is also called Xiaohe Gang. It is possible that Sichuan cuisine has borrowed this name in history.

Of course, the gangs of Sichuan cuisine do not completely correspond to the boatmen. Some people think that modern Sichuan cuisine is only divided into Xiahe Gang, Shanghe Gang and Xiaohe Gang, forming three regional food gangs in Chongqing, Chengdu and southern Sichuan, but they are different from the above five food gangs.

Therefore, the cognition of the following five major cuisines is also the author’s self-cognition of the internal cuisines of Sichuan cuisine in history, which belongs to "later generations’ cognition" and is not a cognition of Sichuan cuisine in modern times.

Chengdu gang

Chengdu is located in the heart of Sichuan Province.

Chengdu Gang is also called Shanghe Gang in history because it is located in the top section of the upper reaches of the Yangtze River.

For more than 2,000 years, Chengdu has been the political, economic and cultural center of Sichuan Basin. Since ancient times, it has been rich in products, humid climate and unexpected food and clothing. People have more time and financial resources to discuss food culture, which has made Chengdu famous for its profound food culture.

Therefore, as early as the Tang Dynasty, there was a saying that "Yang Yi Yi Er", and the nickname of "Mingdu Paradise" was also preserved in the Ming and Qing Dynasties. The catering industry has always been relatively developed, and many traditional Sichuan dishes originated in Chengdu. Chengdu’s special political, economic and cultural status makes its catering industry have a solid material and cultural foundation, especially the introduction of modern foreign culture, the political center, the spread of seafood and the fact that people are still eating, which makes Chengdu’s cuisine complete. Therefore, the Manchu-Chinese banquet based on seafood and delicacies was produced in Chengdu and became one of the three Manchu-Chinese banquets in China.

Generally speaking, the basic seasonings of traditional Sichuan cuisine, Pixian watercress, Deyang soy sauce and newly-developed pickles, are basically produced in this area, and the emphasis on seasonings has laid a good foundation for the development of Sichuan cuisine.

The classic dishes of traditional Sichuan cuisine, such as Mapo Tofu, kung pao chicken, Zhangcha Duck, Sichuan Cuisine, Boiled White, White Meat with Garlic Paste, and Couple’s Lung Slices, may all be developed from Chengdu Cuisine Gang, and many dishes are marked with the logo of Chengdu in their names. For example, Sichuan Cuisine in history is called "Chengdu Meat".

Mapo Tofu is closely related to the place name of Wanfuqiao in Chengdu, and kung pao chicken is associated with Ding Baozhen, the governor of Sichuan. From the perspective of cooking methods, Chengdu gangs have a variety of techniques, a variety of flavors, spicy and delicious, and moderate spicy. Pay equal attention to pigs, sheep, cattle, ducks, chickens, fish, seafood and wild birds in the use of meat materials, especially good at cooking pork, pig offal and seafood dishes.

Classic Sichuan dish mapo tofu

Another feature of Chengdu’s food culture is that there are many snacks, which are recorded in Chengdu Overview. However, due to various factors, many snacks in history have now been lost. In the history of Sichuan cuisine, most celebrities who are closely related to Sichuan cuisine appear in Chengdu Plain or are related to Chengdu, such as Sima Xiangru, Zhuo Wenjun, Meng Shi, Song Qi, Su Shi, Lu You, Huang Tingjian, Yang Shen, Li Diaoyuan, Fu Chongju, Li Jieren, He Lunkui, Zhou Shanpei and Ding Baozhen. It can be said that Chengdu Gang is the birthplace and base camp of modern Sichuan cuisine, which is famous for its comprehensive dishes, fine workmanship and numerous snacks. Therefore, during the Republic of China, the words of "Chengdu flavor" appeared, and the food culture was the deepest in Bashu area.

Chongqing gang

Chongqing Gang, as compared with Shanghe Gang, is located in the lower section of Chuanjiang River, hence the name Xiahe Gang.

Chongqing’s historical status rose from the Southern Song Dynasty, especially after the opening of modern ports, and its status rose significantly, with a large number of foreign cultures infiltrating, becoming the first city in western China to accept and be deeply influenced by western culture.

During the War of Resistance against Japanese Aggression period, Chongqing became the capital of the National Government, and a large number of Xiajiang people entered, and a large number of foreign cultures poured in, which made the cultural diversity of Chongqing particularly obvious. From the geographical environment, Chongqing City is close to rivers and mountains, with obvious diversity of resources.

Topographic map of Chongqing

In this context, the cooking methods of Chongqing cuisine are diverse, and the resources of mountains, hills and flat dams coexist in diversity. Therefore, in modern Chongqing cuisine, there are some fine products of traditional Sichuan cuisine, such as Zhangcha duck and stir-fried eel in Yizhi, kung pao chicken and fish-flavored eggplant in Chongqing Hotel, hibiscus chicken slices in minzu road Restaurant, Sichuan-cooked pork, fish-flavored shredded pork, steamed pork, boiled pork, pocket tofu in experimental restaurant, white meat with garlic paste, boiled beef and fried pork in Xiaozhulin, etc.

For example, outstanding achievements have been made in cooking fish dishes, such as garlic-roasted silver carp, douban crucian carp and crispy fish in experimental restaurants, half-soup fish, vegetable fish soup and milk-soup shredded crucian carp in minzu road restaurants, braised crucian carp in Chongqing restaurants, steamed fish and fried fish at the time of retirement.

Many dishes show Chongqing’s straightforward personality characteristics, such as hairy belly hot pot, crispy pork slices, hairy blood curd and braised chowder, which all show Chongqing’s frank, simple and rough personality.

Mao Xue Wang

The cooking methods of Chongqing cuisine are still diverse, but they strive to be concise and to the point, and the materials are fierce. They like to use pickled peppers and dried peppers, but the use of red oil, douban and old ginger is relatively small. This personality of Chongqing cuisine has laid the foundation for the popularity of Jianghu cuisine in recent decades.

Especially in the period of Chongqing’s opening to the outside world and the Anti-Japanese War as the capital, a large number of overseas and foreign food cultures entered Bashu area, mostly concentrated in Chongqing area, resulting in the situation that the northern and southern cuisines converged in Chongqing. The integration of Beijing cuisine, Cantonese cuisine and Jiangsu cuisine (Xiajiang flavor) with local cuisine made the innovation of Sichuan cuisine reach a new height, so the "local flavor" style appeared in Chongqing during the Republic of China.

Dahebang

Map of Jiangjin city

Dahebang generally refers to Jiangjin, Hejiang, Luxian, Yibin and Leshan in the upper reaches of the Yangtze River, including the southern areas of Shangchuan South and Xiachuan South in history.

It used to be adjacent to the minority areas in Sichuan Basin in history. It was an important channel for Sichuan Basin to enter Yunnan-Guizhou area in Ming and Qing Dynasties, and it was also an important hub of Yangtze River waterway in Ming and Qing Dynasties, with a developed water transport culture.

During the Ming and Qing Dynasties, this area was relatively less affected by the war, with more indigenous people and more medieval food culture. Before artificial commercial fish farming, the rivers in this area were rich in fish resources, and they were good at cooking local river fresh and poultry.

In terms of cooking methods, frying, frying, frying, steaming, burning and cooking are equally important, and small frying is good at it. In taste, he is good at using red oil, and pays equal attention to sour and sweet in style.

For example, Zhou chicken and sweet-skinned duck in Leshan, bitter bamboo shoots and garlic frog in Jiajiang, tofu in Xiba of Leshan, steamed turkey feet, cages (clams), bad eggs, burning noodles, huang ba rich in oil, Yeerba in Yibin, Yupai crispy belly (hot belly head) in Luxian, meat bean curd, canned chicken and Gulin hemp.

Luzhou red egg

Xiaohebang

 

Full map of Jialing River basin

Xiaohe Gang mainly refers to the middle reaches of Jialing River basin, Fujiang River, Qujiang River and the north of Sichuan River, especially the Langzhong area of Sichuan River.

This area happens to be a hilly traditional farming area, and it is greatly influenced by Shaanxi-Gansu culture. muslim food culture is relatively developed, and it is also greatly influenced by extensive northern food culture. It is the most primitive and simple among the five major cuisines.

In addition, due to the dual influence of northern unrestrained food culture and hilly traditional farming culture, the field mat is developed, such as Zitong’s fragrant bowl (inlaid bowl) and Bazhong’s Tuotuo meat as the special dishes in the field mat.

There are many and influential beef and mutton dishes, such as Shunqing mutton, Langzhong Zhangfei beef, Daxian Dengying beef, Zuizhuxuan steamed beef, and Dajia beef in Shehong county.

Other northern Sichuan bean jelly (Shunqing bean jelly, Mianyang mat bean jelly), Langzhong white steamed buns, Zitong sliced noodles and Mianyuan rice noodles also have local characteristics and ethnic flavor. Generally speaking, the cooking in this area is also south and north, and the Sichuan flavor itself is not distinct. The spicy index is obviously lower than that of the inner gang in southern Sichuan, and slightly lower than that of the upper and lower river gangs.

Tossed Clear Noodles in Chili Sauce

Self-help

Regional map

This area is the handicraft core and transportation hub area in the history of Sichuan Basin, which mainly refers to Zigong, Neijiang, Rongxian, Weiyuan and Zizhong. Some people think that Xiaohe Gang refers to Zigong, Neijiang, Nanchong, Luzhou, Guangyuan and other places, which may be a statement that Jialing River Xiaohe Gang and Tuojiang River Xiaohe Gang are mixed together, because in history, Jialing River and Tuojiang River are both called Xiaohe compared with the Yangtze River.

Zigong area was the center of Sichuan well salt industry in Ming and Qing dynasties, with developed commerce and catering industry. Neijiang and Zizhong areas are relatively developed because they are located in the central area of Chengdu, Chongqing and Higashioji. In the past, business and catering industries were also relatively developed.

In this area, a large number of cattle are used as the driving force to extract bittern in the salt industry in Zigong area, and a large number of sick and old beef have spawned a large number of dishes with beef as the ingredients. Neijiang, as the center of sugar industry in the Ming and Qing Dynasties, also has its own characteristics.

In terms of cooking methods, Zinei Gang is similar to Dahe Gang, featuring stir-frying and explosion. In terms of flavor type, Zineibang is characterized by thick and heavy flavor, which is very strong with spicy spices. It is good at adding Chili (mainly shredded, diced and red oil) and ginger to stir-fry, explode, boil, fry and eat cold.

Historically, Zigong’s boiled beef, fire whip beef, cold rabbit, blood soaked meat, fresh pepper rabbit, Fushun bean curd, Neijiang’s meat with sand, shredded red pepper, bean fish, rock sugar tremella, and Zizi’s Qiuxi river silver carp and other dishes are very influential.

Cold eat rabbit

What I want to explain here is that the concept of salt-help dishes was first put forward in 2003, which is obviously a "later generation" cognition. Some scholars even put forward that Zigong salt dishes can be divided into three categories: salt merchants’ dishes, salt workers’ dishes and guild hall dishes, which is also a classification of future generations plus individuals.

Sliced Beef in Hot Chili Oil

The special historical development process of Bashu

It should be noted that the cognition of the above five major groups of Sichuan cuisine is originally a historical concept, and it is only a perceptual cognition of modern people on the pattern of Sichuan cuisine from the end of the 20th century to the beginning of the 21st century.

In recent decades, with the development of transportation and communication in various places, on the one hand, the regional characteristics of food culture in various places are relatively weakened, on the other hand, under the impetus of the interests of food business development, new Sichuan cuisine emerges, and Jianghu cuisine develops independently, and the regional characteristics of the original five major food gangs are relatively weakened.

Generally speaking, the regional evolution of Sichuan cuisine coincides with the three major regions divided by Sichuan cultural areas, forming three major sub-cuisines of Sichuan cuisine in the past 30 years, namely Chengdu regional cuisine, Chongqing regional cuisine and southern Sichuan regional cuisine.

It is mainly reflected in the geographical pattern that Chengdu helps to absorb the western region of Xiaohe Gang, Chongqing helps to absorb the eastern region of Xiaohe Gang, and self-help communicates with Dahe Gang.

Chengdu regional cuisine pays equal attention to traditional Sichuan cuisine and new Sichuan cuisine, and its cooking methods are compatible with Bashu cuisine, with strong comprehensiveness and relatively weak characteristics.

The traditional Sichuan cuisine of Chongqing cuisine is greatly weakened, the new Sichuan cuisine is developed, and Jianghu cuisine is rampant;

The regional dishes in southern Sichuan still retain the characteristics of vigorous materials, high spicy degree and being good at frying.

Among the three regional cuisines of modern Sichuan cuisine, the basis of regional cuisines in southern Sichuan is to retain more ancient cooking and food culture in southern China, namely, the distinctive glutinous rice culture, high spicy index of dishes and being good at cooking with Sichuan ginger.

The glutinous rice culture is distinct.

Judging from the glutinous rice culture, all ethnic groups in the southern rice culture area have the custom of eating glutinous rice and eating glutinous rice. To some extent, eating glutinous rice is an important feature of the diet culture of the indigenous people in the south. As early as the Tang Dynasty, it was called "Guangzhou vulgar rice cake", and the number of rice products is an important symbol of the characteristics of the southern culture.

For example, today’s steamed zongzi in Guangdong, bowl cakes and condyles in Package Ci in Guangxi, rice cakes in Fujian and rice cakes in Yunnan, together with zongzi, rice cakes and Ciba, which are popular in southern regions, have formed a very large cultural circle of eating glutinous rice and eating glutinous rice. Among the three major sub-regions of modern Sichuan cuisine, huang ba (called Huanggaoba in northern Guizhou), which is popular in southern Sichuan and northern Guizhou today, is actually the remains of waxy food in the food culture of southern nationalities in the Middle Ages.

Steamed zongzi

In the cultural system of glutinous rice in the south, the representative one is the glutinous rice cake, which we used to call Ciba.

There are records of powder paste in the literature of the Tang Dynasty, and this kind of powder paste is recorded in Chen Da’s "Ben Xin Zhai Vegetables Recipe" in the Song Dynasty, which is called "steamed rice with sugar", but it is not said which areas are popular in the south.

For example, the Ming dynasty’s anonymous "Zhu Si Zhi Zhang": "Powder glutinous rice, cake." Anonymous "Taichang Continuation Examination" Volume 1: "Powder paste, made of glutinous rice flour into noodles, steamed, pestled into cakes, which are big cubes, to be cold-cut into small cubes."

Another is the zongzi that we used to call later. For example, Volume 16 of Meng Liang Lu by Wu Zimu in the Song Dynasty recorded "steamed zongzi", which is mainly different from today’s steamed zongzi because it does not need stuffing, and it is still called "steamed zongzi" in the Ming Dynasty.

Gao Lian’s Eight Notes on Zunsheng records the steaming method: "Steamed glutinous rice is soft and cooked, mixed well with sugar, and then steamed with bamboo leaves." The records are very specific, but there is no clear epidemic area.

In the Qing Dynasty, the useful stuffing of zongzi was recorded:

For example, Gu Zhong’s "Yang Xiaolu" specifically recorded the practice of "steaming dumplings": "Steamed white glutinous rice, mixed with white sugar, and steamed with bamboo leaves wrapped in small corners. Or use stuffing. Steamed is delicious. If you peel it out and fry it, it will be eaten by the immortals. " Gu Zhong is a native of Jiaxing, and this record may reflect the situation of "steamed dumplings" in Jiangnan area at that time.

Zhu Yizun’s "Shi Xian Hong Mi" records: "Steamed white glutinous rice, mixed with white sugar, wrapped in bamboo leaves, steamed (walnuts, meat, mint mixed well as stuffing, also wonderful), peeled and fried better." This is also the practice of recording "steamed dumplings", which is similar to the above one.

Yuan Mei’s "Suiyuan Food List" Volume 4: "Bamboo leaf dumplings, boiled with bamboo leaves wrapped in white glutinous rice, are as small as newborn water chestnuts." Bamboo leaf dumplings and steamed dumplings belong to the same kind, but there are some differences.

Powder cake

On the basis of this kind of "flour paste" and "steamed", Sichuan region not only formed the Shu-style rice cake, but also formed today’s huang ba. In the Song Dynasty, Shu Zhong called zongzi a "glutinous rice tube", which was mainly made by putting rice zongzi in a bamboo tube. Specifically, the huang ba in Bashu area was improved on the basis of cutting the powder and sugar into pieces and wrapping the steamed leaves.

Li Huanan recorded the making method of "rice cake" under the volume of "Awakening Garden Record":

Steamed sticky cake method, 7 liters per glutinous rice, 2 liters with white rice, washed with clear water. Soak overnight, sift the wok powder, mix with 5 Jin of white sugar (brown sugar is also acceptable), water and mix well, and grab it with your hands to form a ball, not too wet. Steam it in a cage. Once cooked, pour it out and let it cool, put it in a basin, and knead it with your hands until there is no white spot. Then put it flat with a cage ring, lay it with bamboo shoots at the bottom and around, then put the cake down, flatten it with your hands, and circle it into a circle.

Li Huanan was a Sichuanese in Qianlong period. Although he lived abroad, what he recorded was not entirely rice cakes in Bashu area, but it may also reflect the characteristics of popular rice cakes in Bashu to some extent:

For example, glutinous rice and japonica rice mixed with sugar are all used for reference by huang ba. During Jiaqing period of Qing Dynasty, a kind of "yellow cake" was popular in Chengdu, which may have the shadow of huang ba later.

According to Yang Xie’s "Jin Cheng Zhu Zhi Ci" in Jiaqing, "Banana leaves stick sweet rice, which tastes like rice cakes and bricks." This kind of brick-like dessert wrapped with banana "tastes like rice cake", which is obviously not the rice cake mentioned above.

Guangxu’s General Survey of Chengdu records that there were people selling "yellow cakes" in Chengdu at that time, and the "yellow cakes" in their paintings were like square bricks, which obviously had the shadow of today’s "huang ba". At the end of the Qing Dynasty, Zhou Xun called "steamed rice yellow cake" in the volume of "Lotus Story", which was still one of the important breakfasts for Chengdu people at that time, but today it is no longer popular in Chengdu.

Today, huang ba only exists in Yibin and Luzhou in southern Sichuan and Zunyi and Guiyang in Guizhou.

Yellow cake

Ye Erhua, which is popular in southern Sichuan and western Sichuan, is also a typical representative of waxy food culture in the Middle Ages.

Ye Erba is called Ye Erba in Yibin in southern Sichuan and western Sichuan, but it is called Pig Ba in Luzhou in southern Sichuan and Zunyi in northern Guizhou, and it is called Duck Ba in some places, and it is also called Three Dynasties Ba in some places.

In history, Ye Erba in Chongqing, Xindu and Yibin and Pig Ba in Luzhou are the most famous, but today they are mainly popular in Bashu cultural stability areas such as southern Sichuan and southwest corner of Chengdu Plain in western Sichuan.

According to the previous custom: the new husband invited the wedding attendees to eat three dynasties, and the wedding ceremony was very ancient. Similar records can be found as early as the twentieth volume of Wu Zimu’s Dream Liang Lu in the Song Dynasty.

Ye Erba may itself be a feature of the diet culture of eating glutinous rice and eating glutinous rice in the South in the Middle Ages. It is said among the people that Ye Erzhen was made by Emperor Guangxu when Eight-Nation Alliance attacked Beijing. Naturally, there is no basis and it is not credible. At present, the "three-non-sticky" Ye Erba in chongzhou city, Sichuan Province was just created by a man named Song in the early 20th century. At that time, it was called "Ai Mo Mo", named after it was wrapped with wormwood leaves.

However, as early as the Qing Dynasty, Zhuerba was very popular in Zunyi Prefecture. Zheng Zhitong’s "Song of Bait Block Ba" noted that "Zunyi Zhuerba is similar to bait block, but the shape difference is small", indicating that Yeerba may have appeared very early, but there is a lack of historical records. According to the folk survey, the pig’s gizzard in Anhongqiao, Nanjiang, Sichuan was introduced from Guangdong, which also proved that this waxy culture really came from immigrants in the south.

Yeerba

Huang ba leaves and Ye Erpa leaves are mainly leaves of zingiberaceae plants produced in the south. Today, they are called Baba leaves and huang ba leaves in the south of Sichuan, also known as Liang Jiang Ye and Liang Jiang stalks. They are leaves of zingiberaceae plants produced in Guangdong, Guangxi, Yunnan, Fujian and southern Sichuan. Therefore, huang ba and Ye Erhua in southern Sichuan are obviously the remains of southern culture.

Generally speaking, southerners are often better at making rice cakes, so Zhuzhi Ci says that "white powder and brown sugar are Republican and even, as the best number of southerners". In the cultural area we call Old Sichuan, there are many rice products with characteristics. Apart from huang ba and Ye Erhua, there are Luzhou white cake, Yibin Chao cake and Jiang ‘an Hongqiao Kefen in southern Sichuan.

The spicy index of dishes is high

Sichuan cuisine in southern Sichuan is obviously more pungent than that in other areas of Bashu.

As early as "Huayang Guozhi", it was recorded that Shu people were "very spicy". Although the spicy spices have been constantly replaced and updated for more than 2,000 years, this regional and local characteristics have not changed.

Especially in Zigong area in southern Sichuan, the degree of spicy is particularly prominent. As early as the end of the Qing Dynasty and the beginning of the Republic of China, the book Ziliujing said: "Pepper is strong, light in color and short in shape, and its spicy power is especially heavy than that of chicken heart pepper. Those produced in Sichuan Province take the spicy taste here as the first … The strongest pepper is Qixing pepper, which is twice as strong as that of chicken heart and beef buttons."

Another poem also said: "The temperament is violent and stirs up the trend, and the taste should be peaceful and slow. It’s strange that people’s hearts are hot and bad, so I advise you to eat less seven-star pepper. " And noted: "Seven-star pepper, the most spicy, is also a specialty of Ziliujing."

It can be said that it is precisely because it is located in the old Sichuan area and inherits the most ancient Chinese culture of Bashu, so the southern Sichuan area embodies the heavy spice and fragrance of Bashu tradition most prominently. There are "four famous peppers" in Bashu area, namely, the sea pepper in Weiyuan Xindian, Zigong, the sharp pepper in Yongchuan, the morning pepper in Luzhou and the millet pepper in Liangshan, Panzhihua. Most of these four pepper producing areas are also in the southern part of Sichuan Basin, which is basically consistent with the spicy degree of Sichuan pepper in geographical distribution.

Sour residue sea pepper

Be good at Shu Jiang cooking

As we have mentioned before, Sichuan ginger is as important as Sichuan pepper in history, and it is the most important regional feature of traditional Bashu diet. Therefore, it is also obvious to grow ginger in southern Sichuan, such as the young ginger in Tuanjie Town, Weiyuan County. Therefore, the popularity of ginger and the huge amount of ginger used in southern Sichuan cuisine are also quite prominent in Sichuan cuisine.

In Zigong, Neijiang, Yibin, Luzhou and other places in southern Sichuan, shredded Chili and shredded ginger are basically the standard for cooking.

The obvious characteristics of this kind of eating Sichuan ginger show that the food culture in this area inherits the food charm of Bashu, Han and Tang Dynasties.

Ginger

At the same time, the diet in southern Sichuan often forms a situation in which I have you and you have no me.

For example, the dishes we talked about, such as burning noodles in southern Sichuan, rotten eggs in Xufu, huang ba, bitter bamboo shoots, pork chop, sprouts and stir-fried dishes in southern Sichuan, are more classical and less influenced by the immigrant culture of "Huguang fills Sichuan".

It can be said that among the three sub-cuisines in modern Bashu, the southern Sichuan cuisine is a relatively stable branch of culture, and it is a region that retains more food culture in the Middle Ages. However, Chengdu and Chongqing are more obviously influenced by the immigrant cuisines of "Huguang filling Sichuan", especially since modern times, the influence of foreign food culture such as Xiajiang cuisine on these two branches is more obvious.

Original title: A brief history of Sichuan cuisine: How did the five gangs come into being in modern times?

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