[Food guide]

　　Seven eating habits: the brain ages slowly, eating like this hurts the heart.

　　Editor’s note:With the improvement of people’s living standards, the requirement for eating has changed from "full" to "good". Faced with a wide variety of foods, how can we eat healthy while satisfying the taste buds? People’s Health Network has tailored a "Guide to Eating" column for "foodies" to make you a healthy "foodie".

　　Seven eating habits, the brain ages slowly.

　　1. Control the heat. Controlling calorie intake can reduce the risk factors of Alzheimer’s disease, such as sleep apnea syndrome, hypertension and diabetes. This is not to suggest that the elderly should cut their calories to a very low level, and it needs to be done step by step. Moreover, it is not recommended that the calorie intake should be less than 1200 kcal/day for a long time, especially for the thinner elderly, otherwise the disadvantages will outweigh the benefits. Old people can start by eating more vegetable salads and vegetable soups, or switch to a smaller plate to give the brain a hint: eat less.

　　2. Eat at least 5 servings (100g/serving) of fruits and vegetables every day. A study of 3,718 volunteers over the age of 65 by the Chicago Health and Aging Research Project in the United States found that eating more fruits and vegetables can slow down the decline of cognitive ability. The study lasted for six years, and the results showed that the elderly who ate more than five servings of fruits and vegetables every day had a 40% lower probability of cognitive decline than others. It is recommended that the elderly in good health eat 300~500 grams of vegetables and 200~350 grams of fruit every day.

　　3. Use rich natural spices. All kinds of plant spices can add flavor to meals, and also help to reduce the amount of edible oil and salt used in cooking. Many plant spices contain antioxidant substances and have certain disease prevention effects. It is suggested that the elderly might as well use natural spices such as onion, garlic, pepper, pepper, mint and cumin in their daily lives to replace some oil, salt and sugar.

　　4. Marinate the cooked meat first. Fat, protein, sugar and other ingredients are widely found in food, and complex chemical reactions occur at high temperature, resulting in the production of toxic and harmful substances such as advanced glycation products, especially in bacon, sausage, processed meat and fried and grilled foods. Eating too much of this kind of food will aggravate brain aging damage. One trick is effective for reducing glycosylation end products: try to increase the water content in food. For example, before cooking fish or meat at high temperature, blanch it in boiling water, or steam and soak it (for example, marinate it with yellow wine, vinegar, soy sauce, etc.) to let water penetrate into the meat.

　　5. Eat deep-sea fish once a week. Fish living in deep-sea waters will produce more omega-3 fatty acids to maintain normal physiological activities in order to keep out the cold. Eating deep-sea fish properly for the elderly can reduce the inflammatory reaction of the body and brain.

　　6. Eat nuts and miscellaneous grains. Whole grains and nuts can supplement omega-3 fatty acids, and are rich in selenium and vitamin E, which can promote brain health. Studies at the University of Washington in the United States show that eating too few grains and nuts is one of the risk factors for premature death. Old people can eat walnuts properly, which contains antioxidants, which can alleviate Alzheimer’s disease. However, it should be noted that a handful of nuts should be consumed every day, and eating too much is easy to exceed the standard of fat.

　　7. Drink several cups of tea every day. Both black tea and green tea are rich in antioxidant catechol, which can prevent oxidation from damaging tissues in all parts of the body. Green tea is rich in catechins, which can reduce β Amyloid deposition lowers blood pressure and cholesterol levels, thus improving brain health. Drinking tea also helps to lower blood pressure and cholesterol levels, and has a positive effect on reducing the risk of type 2 diabetes, cardiovascular disease and ovarian cancer.

　　Skipping breakfast and having dinner too late will hurt your heart.

　　The recently published European Journal of Preventive Cardiology published a new research result in Brazil: skipping breakfast or dinner and having a party directly affects the rehabilitation effect of heart disease patients and increases the risk of premature death after heart attack.

　　In the new study, Dr. Marcus Minicucci, a researcher at Sao Paulo State University in Brazil, and his team investigated 113 heart attack patients with an average age of 60. These patients suffer from a particularly serious heart disease — — ST segment elevation myocardial infarction (STEMI). Among them, 58% patients did not eat breakfast, 51% patients had dinner very late, and 41% patients did not eat breakfast and had dinner too late. Comparative analysis shows that patients who skip breakfast or have dinner too late will have a 4-5 times higher risk of angina pectoris, recurrent heart disease and death within 30 days after discharge than those who have normal meals.

　　According to Dr. Minicucci’s analysis, people who have two bad eating habits, skipping breakfast and eating too late for dinner, are more likely to have other unhealthy habits, such as smoking and inactivity, which will lead to problems such as inflammatory reaction, oxidative stress and decreased endothelial function, further increasing the difficulty of rehabilitation after heart disease. The data show that the mortality rate of STEMI patients is as high as 10% within one year after discharge, and regular intake of adequate nutrition is a simple and easy way to improve the prognosis. It is recommended to eat breakfast on time every day, with at least two hours between dinner and sleep.

　　Ten "Appropriate" Diets for the Elderly

　　Scientific diet is the cornerstone of health in old age. The elderly pay attention to 10 "appropriate" diets. The following is a detailed introduction for elderly friends.

　　Food should be mixed. The human body needs to get nutrition from different foods. It is recommended that the elderly choose a variety of foods such as cereals, fruits and vegetables, fish and eggs, milk beans and oils every day, and pay attention to the combination of meat, thickness, color, taste and dryness.

　　Quality should be high. High quality does not mean high price. Taking protein as an example, common milk, eggs, tofu, chicken, duck and fish can provide rich and high-quality protein for the elderly. In the choice of meat, it is recommended to eat more fish and shrimp, and try to use steamed or boiled methods.

　　Fruits and vegetables should be fresh Brightly colored fruits and vegetables often contain antioxidants, which can regulate immunity and prevent chronic diseases. Purple is rich in anthocyanins, such as eggplant; Green ones are rich in chlorophyll and lutein, such as spinach; Yellow is rich in β -carotene, such as citrus; Red ones are rich in lycopene, such as tomatoes.

　　Drinking water should be diligent. Old people’s sensitivity to thirst is declining, so they should form the habit of drinking water consciously. The daily diet should be properly matched with porridge, soup, soybean milk, milk, etc., and 900~1200 ml of water and light tea should be supplemented separately.

　　The quantity should be small. The basal metabolic rate of the elderly is decreasing. The Chinese Physiological Society suggests that the total energy intake of people aged 61-70 can be reduced by 20% compared with that of young adults, and it can be reduced by 30% over 71 years old. Although the amount of food intake is reduced, the variety cannot be less.

　　The food should be fragrant. When you get older, your sense of smell and taste will become dull, leading to a loss of appetite. Therefore, the diet of the elderly should be more refined and pay attention to the collocation of color, fragrance, taste and shape. In addition, the quiet and comfortable dining environment and the form of dining together can improve the dining interest of the elderly.

　　The texture should be soft. Because the secretion of digestive juice, digestive enzymes and gastric acid in the elderly is reduced, it will affect the digestion and absorption of food, so the texture of the food for the elderly is soft and rotten, and cooking methods such as steaming, boiling, stewing, stewing and frying are used.

　　The temperature should be hot. Old people have poor resistance to cold. Once they eat raw, cold and hard food, it will affect digestion and absorption, and even cause diarrhea. The best digestion and absorption process of food is carried out at a temperature close to body temperature, so a warm diet is most suitable for elderly people.

　　The speed should be slow. Chewing slowly is an important way to ensure the crushing effect of food and the health of the stomach, and it is also beneficial to digestion and absorption. In addition, try to "eat without speaking" to prevent food from entering the trachea.

　　The taste should be light. When you get older, cholesterol and triglycerides will inevitably rise, so you need to control oil; The glucose tolerance of the elderly will decline, and sugar needs to be reduced; There are many elderly people at risk of hypertension, so it is necessary to reduce salt. In addition, we should avoid eating pickled food, canned food, fast food and all kinds of cooked food.

　　Children who eat nuts during pregnancy may be smarter.

　　Spanish researchers have found that mothers often eat nuts during pregnancy, which may make their children smarter when they grow up.

　　Researchers at the Barcelona Institute for Global Health have followed 2,200 Spanish children and their mothers for 8 years to reach the above conclusion. The interviewed mothers answered about the diet during pregnancy, especially whether they ate nuts such as walnuts, almonds, peanuts, pine nuts and hazelnuts during pregnancy. Children were tested at the age of one and a half, five and eight, so that researchers could examine their cognitive development.

　　After taking into account the mother’s education level, social class and other eating habits, the researchers found that children whose mothers ate nuts during pregnancy performed better than other peers in all stages of the test. The data showed that the mother ate 30 grams of nuts every week in the first three months of pregnancy, and the average score of the child after birth was 3% higher in the test aimed at examining short-term memory, concentration time and cognitive function. Jordi Julves, a researcher, was quoted by The Times on the 8th as saying that this is equivalent to a score of 3 points higher in the IQ test. Although this number sounds small, it is very important to the whole population. "In this way, the number of children with learning disabilities will be greatly reduced, and there will be more children with super high IQ."

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　　Developing these good habits will keep you healthy for a lifetime. A few bunches of grapes can make the skin more delicate, and a cup of green tea can make the hair thicker. The "Body Repair Recipe" recently published by British magazine Charm points out that certain foods can make your body healthier and more perfect.

Professor Han Qingxiang, a native of Mengzhou, Henan Province, received a bachelor’s degree from Zhengzhou University in 1983; In 1986, he received a master’s degree in philosophy from Jilin University; In 1989, he received a doctorate in philosophy from Peking University. In 1989, he studied at Moscow University. At present, he is the deputy director of education and director of scientific research department of the Party School of the Central Committee of the Communist Party of China, a first-class professor, and a doctoral supervisor. He is also the vice president of the Chinese Humanism Society, the China Marxist Philosophy History Society, the China Marx and Engels Research Society, and the Beijing Philosophy Society. He is also a professor of relevant academic institutions in Peking University, Fudan University and Beijing Normal University, a contact expert of the Central Organization Department, and a lecturer of provincial and ministerial classes of the Party School of the CPC Central Committee. He was selected as one of the "National 100 Million Talents Project", "National Four Talents" and "National First Leading Talents in Philosophy and Social Sciences". Expert in Marxist research and construction engineering, member of the evaluation group of Marxist theory in the State Council.

Han Qingxiang’s main research direction is Marxist philosophy, human science and ability. Recently, he studied political philosophy and the development of contemporary China, as well as the supreme leader’s thoughts on governing the country. He has published more than 190 academic papers in China Social Sciences, Philosophical Research, philosophical trends, Qiushi, People’s Daily, Guangming Daily and other newspapers, and more than 20 papers have been reproduced in full by Xinhua Digest. Seven academic works were published, which had a great influence on the academic community and society. He independently presided over and undertook five projects of the National Social Science Fund, among which "Research on the All-round Development of Man" and "Research on the Theory and Practice of People-oriented from the Perspective of Scientific Outlook on Development" were the key and major projects of the National Social Science Fund. The paper "Socialist Market Economy and the Shaping of People" won the "First National Hu Sheng Youth Academic Award", and the series of "Philosophical Theory Innovation" edited by the editor won the "13th China Book Award". In 1997, he was awarded the honorary title of "Top Ten Outstanding Youth of the Party School of the Central Committee of the Communist Party of China" and won the "Teaching Excellence Award of the Party School of the Central Committee of the Communist Party of China" for five times.

Li Kunyu, a doctoral student majoring in Marxist philosophy in Jilin University, interviewed Professor Han Qingxiang.

Reporter:Hello, Teacher Han. Can you tell us why you chose philosophy major and how you became attached to your alma mater?

Han Qingxiang: ok! Why I chose philosophy and how I became attached to my alma mater, Jida University, is the result of all kinds of opportunities in my study and growth experience under the special historical environment. In 1972, I graduated from junior high school. Although my academic performance was excellent, I was "recommended" to go to senior high school. I had to drop out of school and go home to do farm work. I have driven a tractor, sprayed pesticides, planted fields, etc., and suffered the hardships of life. After the resumption of the college entrance examination in 1977, I spent two years preparing for it, and finally entered Zhengzhou University with a score of dozens of points higher than that of the previous line. To tell the truth, I didn’t know much about how to choose a major at that time. Some "knowledgeable" folks suggested that I apply for the Department of Political Education. I never thought that a year later, the Department of Politics and Education was divided into branches, and I was assigned to the philosophy major. It was not easy to go to college at that time, so I was happy to accept it when I came.

Professor Han Qingxiang is a guest in Interview with Xinhua.

Under the guidance of teachers and friends, the more I learn, the more interesting I am about philosophy. With the in-depth study and thinking, I decided to take the postgraduate entrance examination in my junior year. In order to be admitted to graduate school smoothly without disturbing other students in the dormitory, I discussed with the counselor and slightly modified the corner of the bathroom to create a "small book room" for myself to study at night. Later, I successfully obtained the master’s degree from Professor Zhang Weijiu of Jilin University. At that time, in my impression, the philosophy discipline of Jilin University had a great influence in the national academic circles. And with the understanding of the research results of philosophy experts in Jilin University, I realized that philosophy can make us see the world with "two eyes" and have wisdom: sensibility and rationality; Essence and morality; Truth and value; Tao and technique. This has a close relationship with Jilin University.

Reporter:Can you recall something that impressed you during your study at Jida University for us?

Han QingxiangWhat impressed me the most is that the winter in Changchun is very long, and there is no interest temptation. On the contrary, I have achieved my study and read a lot of books. The second impression is that Jilin University is taught by famous teachers. Gao Qinghai, Shu Weiguang, Che Wenbo, Zou Huazheng, Zhang Weijiu and other well-known national experts have personally given lectures to our graduate students, and we have really benefited a lot! Also, Zou Guangwen and I studied in Jilin University and formed a profound friendship. We studied together, ran together, studied together and had academic exchanges with each other. The learning environment of Jida University is excellent!

Reporter:You have focused on the study of Marxist philosophy, human studies, and then turned to the study of ability ontology and the study of contemporary China’s political philosophy. Today, you focus on the study of the supreme leader’s thoughts on governing the country. So, is there a certain logical connection between your changes in academic research direction these times?

Han Qingxiang: yes, and I consciously let it "have". From 1983 to 1986, I studied for a master’s degree in Jilin University, and the achievements and thoughts of teachers such as Gao Qinghai, Zhang Weijiu and Zou Huazheng had a great influence on me. In 1986, I went to Peking University to study for a doctorate. Under the guidance of Mr. Huang Yisen, I began to take human studies as the direction and focus of my study and research. During my master’s and doctor’s degrees, I paid attention to the interpretation of Marxist philosophy, read many classic texts, and firmly believed in Marxism! One of the issues I was most concerned about at that time was the philosophical road opened by Marx and the essence, basic value and development course of Marx’s philosophy. In my opinion, this is the first thing that should be clarified in the study of Marxist philosophy. Through research, I have come to the conclusion that "Marx’s philosophy is essentially a theory of practice generation".

In my opinion, the revolutionary changes achieved by Marx’s philosophy are mainly reflected in facing the real life world, paying attention to the living situation and development destiny of real people, criticizing the old world in a philosophical way, changing the old world and establishing a new world in a practical way, so as to realize the liberation of the proletariat, the full play of human ability and the free and all-round development of everyone. Because I interpret Marx’s philosophy as the theory of practice generation, I will naturally pay attention to human problems. Marx’s philosophy is essentially a practical generative philosophy, whose subject is man and whose purpose is man, and man confirms and realizes himself in practice. People’s confirmation and realization of themselves in practice is actually an understanding of human nature. This is the inevitability of my theoretical logic from Marxist philosophy to humanistic research. Another logic that prompted me to turn to the study of human studies is the development of China’s history. In addition to the logic of theoretical research, the logic of China’s social and historical development and the logic of times development, the guidance of the old-timers in the philosophical field is also an important factor that leads me to the road of humanistic research. When I was studying for a master’s degree in Jilin University, Professor Gao Qinghai and Professor Zou Huazheng had already started to teach human studies, which greatly inspired my later research on human studies. When I was studying for my doctorate in Peking University, Professor Huang Yisen urged me to take human studies as the key research direction. These are the general clues for me to turn from Marxist philosophy to humanistic research. Of course, I consciously use Marxism to guide my humanistic research and critically reflect on the research results of western people’s problems.

Professor Han Qingxiang was interviewed by Guangming. com.

I really began to study "human studies" in 1986 when I was studying for my doctorate. From 1986 to 1996, I spent 10 years constructing the theory of human studies, including the relationship between philosophy and man, the object of human studies, the orientation of human studies, the nature of human studies, the relationship between human studies and anthropology, the basic categories of human studies, the methodology of human studies, the basic theoretical system of human studies, the mission of human studies and so on. I position my study of human studies as a science of how people become "yes" and how people become "people".

It takes many foundations and conditions to make people become human beings. I think there are two basic conditions, namely, moral literacy and ability and quality. Morality emphasizes being a man and ability emphasizes doing things, and it is best to have both ability and political integrity. China’s traditional culture, especially Confucian culture, emphasizes being a man and worships moral theory. However, it seems that we have not done enough research on human ability and its development. We attach great importance to morality, and we still have to stick to it today! However, people’s ability and its value and significance are not paid enough attention. On the premise of paying attention to moral values, I try to focus on the development and development of human ability from philosophy. My research ability is mainly based on two considerations: one is to make people become people; The second is to make China truly become China. No matter the individual or the country, there is a "should be" concept and value part, and there is also a "real" strength and ability problem. Without strength and ability, it is difficult to implement what should be done, and it is difficult for people to become human beings and countries to become countries. From this, I moved from human studies to philosophical research on the problem of ability, and the core achievement was to put forward the "ability-based theory." In 1992, I published the Cultural Essence of Market Economy-Competence-based in Guangming Daily. Subsequently, at the invitation of the editor of Journal of Peking University, I used 16,000 words to elaborate and demonstrate the competency-based theory in depth and systematically, entitled "Competency-based Theory and the Development of Contemporary China". After the competency-based theory was put forward, it had a great influence in academic circles and society.In 2005, I published "Capacity Building and the Development of Contemporary China" in China Social Sciences, which further demonstrated the concept of competency-based. The concept of competence-based and the concept of fairness and justice are essentially complementary. The essence of the concept of competence-based is to eliminate the injustice brought by the supremacy of power, that is, to pursue justice, and also to require justice internally. The real establishment of the concept of competence must be based on justice. Some unfair phenomena in society are often caused by some lack of ability standard, specifically by the improper combination of some powerful people and capital. The concept of competency-based emphasizes that, on the premise of adhering to morality, people who have the ability to make achievements should be in their proper positions. Everyone should eat by their ability and stand on their merits. As long as they have the ability, they will have opportunities. As long as they have the ability and can be brought into play, people will easily become talents. Competence-based is a cornerstone, a foundation and a combination point to realize the unity of fairness and efficiency.

My in-depth thinking on human studies and ability prompted me to turn to the study of contemporary China’s political philosophy. First of all, in the study of ability, I found that the bureaucracy in China’s traditional political field to a certain extent often makes some people’s ability not be fully exerted, which becomes the main obstacle to make people become human beings and realize the ability standard; At the same time, the history and reality of China show that politics, as a force, has always influenced all aspects of our Chinese. In the philosophical analysis of the contemporary "China problem", I found that many problems are mostly related to political factors in the traditional and modern society of China. Therefore, I went to the study of contemporary China’s political philosophy, and put forward the theory of social hierarchy as a framework for analyzing the China issue. In my opinion, behind the system is the social structure. Without the reform of the social structure, it will be difficult for the system reform to achieve results. The traditional social hierarchy is a "root" that breeds and causes many problems in contemporary China. To transform the social hierarchy, the broad masses of the people are the main body, and the Communist Party of China (CPC) people are the main body.

The Communist Party of China (CPC) is the leading core of Socialism with Chinese characteristics’s great cause and the backbone of Chinese people. In the new era, our party faces "four major tests" and "four dangers". Since the 18th National Congress of the Communist Party of China, Do not forget your initiative mind, the CPC Central Committee with the Supreme Leader as the core, has persisted in the people-centered development thought and continued to move forward, stressing that it is necessary to be hard while the iron is hot, and demanding that the Party should manage the Party strictly and comprehensively, and reshape the new ecology of political development. Therefore, I will focus my research on contemporary China’s political philosophy on paying attention to and studying the thoughts of the Supreme Leader General Secretary on governing the country. The more I study, the more I firmly believe that the CPC Central Committee with the Supreme Leader as the core has provided a very favorable academic environment for China intellectuals to make great achievements in the vast world.

From philosophy to human studies, to the study of human ability, and then to the study of contemporary China’s political philosophy, it is the result of the development of various logics to pay attention to the study of the supreme leader’s thoughts of governing the country and politics today. These studies also constitute an organic whole, and their internal theoretical logic is consistent. This is the basic course of my academic research and the general context of the development of my academic thoughts. Thankfully, in the process of academic research, the research results of human studies, competency-based theory, the theory of social hierarchy structure and the research results of the supreme leader’s thoughts on governing the country have been confirmed and confirmed in the new concepts, new categories and new expressions of the CPC Central Committee’s new ideas of people-oriented Scientific Outlook on Development, strengthening the party’s ruling ability construction, supply-side structural reform and governing the country.

Reporter:You have published hundreds of articles in China Social Sciences, Philosophical Research, Qiushi and other important journals. "How can you ask the canal to be so clear, so as to have flowing water from its source?" Can you give us some suggestions on academic article writing from your point of view?

Han QingxiangNot everyone has to write academic articles, nor is it suitable for everyone to write academic articles. The most fundamental thing about academic articles is their academic nature, that is, they must have a healthy academic conscience, a certain degree of academic foundation, academic support, and academic norms. Of course, the most important thing is to make arguments and suggestions for the party and the people, with Marxism as the guide!

First, when writing academic articles, we should be clear about the conscience and mission of scholars and correct the academic mentality. Writing academic articles is a matter of conscience, and articles will last forever. Fichte once said: "Scholars are the teachers of human beings" and "should be the best moral people of his time". Young scholars must make clear the responsibilities and missions of scholars, correct their academic mentality, see if they are suitable for the academic bowl, and try their best to overcome the short-sighted behavior of impatience and quick success. Only in this way can the academic articles written be meaningful and valuable.

Second, writing academic articles should pay attention to laying a good foundation for learning and raising. Writing academic articles requires certain academic training, and it is necessary to systematically and skillfully master the relevant knowledge and materials in this discipline and field. This is the basis for writing academic articles. Without this foundation, it is difficult to build a high-rise academic building for scholars. Therefore, to write a good academic article, we should lay a good foundation, constantly learn new knowledge, and accumulate a lot of money.

Third, the article should have theoretical support. The key to academic articles is to have your own insights and thoughts. Academic development, academic innovation, and scholars’ growth can’t just make footnotes on other people’s theories. You can’t just let your brain become a racetrack for other people’s thoughts. Under the premise of adhering to inheritance, we must pay attention to innovation and development, and take all kinds of theories and resources for our use. We should try our best to make our articles thoughtful, rational and logical, that is, to form our own theoretical pulse.

Fourth, we should have an academic analysis framework. First of all, we must have a sense of problems and be able to find problems. Learning with questions can narrow the research boundary and focus on the core of the problem to improve the depth of the research; Secondly, we should pay attention to the accumulation and application of some good analytical frameworks, and effective analytical frameworks can get twice the result with half the effort. For example, I use social hierarchy to analyze the China issue, which is an analytical framework. For another example, I put forward the theory of three forms of Marxist philosophy by using the analytical framework of "politics, academics and the masses". In addition, it is necessary to read more original books and lay a solid theoretical foundation, and pay more attention to the academic frontier issues concerned by newspapers and theoretical circles.

Finally, academic research should adhere to the guiding position of Marxism; It is necessary to make arguments and suggestions for the party and the people; We should think about problems with philosophy, convey the times with ideas, lead development with ideas and develop theory with practice.

(Source/School of Philosophy and Social Sciences)

Data Map of Liao Keduo, Political Commissar of Army in Eastern Theater

After the establishment of 13 newly adjusted group armies, the military battalion system was completely released. It is not only the reorganization of the organizational structure that is difficult for reform, but also the change of ideas, thinking and habits.

The "New Long March" can’t use the "old map"! Recently, Liao Keduo, the political commissar of the Army in the Eastern Theater, gave wonderful guidance on the implementation of the project to improve the ability of the brigade in the theoretical rotation training class for leading cadres in the Eastern Division. Among them, he broke five "stereotypes and bad habits", set up a new concept of keeping pace with the times, and directly attacked the ideological indulgence and conceptual shortcomings of the soldiers, calling on the officers and men in the Eastern Division to focus on fighting and promote the reform and strengthen the army.

These ice-breaking actions of thinking are like a long drought and showers, which makes officers and men unable to help but admire. Little friends can’t wait. Brother Frontline will take you to have a look.

★ Get rid of concept one

Don’t advocate regardless of what happened at home, and don’t recall cadres on vacation at will.

Regarding vacations, political commissar Liao’s words are simple, touching and warm to officers and men. He proposed that cadres and soldiers should be arranged to go back regardless of personal and family events such as officers and men, relatives dying in critical condition, family members having children, children taking the senior high school entrance examination and getting married, and so on. When officers and men are on vacation, unless there is a war or a major military action, they are not allowed to recall at will without special circumstances.

Do a good job and take a good vacation. Isn’t it better to put your heart and soul into your work after you have raised your spirit and adjusted your state?

However, once upon a time, it became a long-cherished and long-standing problem because of the needs of army building, management regulations and system requirements. Grassroots officers and men are looking forward to taking vacations, and they are even more afraid of being recalled in advance when they are on vacation; The leaders of the army have concerns and are embarrassed to take a vacation. It is not good to take the lead in taking a vacation.

It is necessary not only to be selfless, but also to pay attention to humanistic care, and to respect and safeguard the legitimate interests of officers and men. Political commissar Liao instructed that the "Notice on Issues Related to Visiting Relatives on Vacation for Servicemen" should be implemented. He said this: "Army leaders should take the lead in taking a vacation and set an example. Don’t feel that taking a vacation means that their mental state is not exciting, as if they have made some mistakes!"

Political commissar Liao doesn’t advocate ignoring what happened at home, but opposes promoting such cadres as typical ones. He praised the article "Do a good job and make a good wife" in the People’s Liberation Army Daily. He said: In fact, capable cadres should have successful careers, harmonious families and smart children.

Those comrades who have something to do at home and haven’t taken a vacation, let go of their ideological concerns, take a normal vacation and take a bold vacation!

★ Break the concept 2

Don’t let other standards "disturb" the fundamental and only standard of combat effectiveness.

Political commissar Liao said straight from the point that the standard of combat effectiveness is the only fundamental standard of the army. This should be said to be a common sense issue, which must be rigidly implemented and cannot be despised, squeezed or submerged.

But the ideal is full, and the action is skinny. In the past, it happened that even this common sense was "interfered" by some specious standards, such as safety standards, living standards, standards of being famous and registered, standards of being affirmed by superiors, standards of how many cadres were promoted, and so on, which led to the phenomenon of idling, turning in vain, wasting away and eating away, and gradually made the "steel rule" of combat effectiveness standards "soft".

The new concept advocated by Liao’s political commissar reminds us of the previous scenes: grasping the training order, stopping the equipment in a line, adjusting the gun barrel to a corner, shouting slogans in one tune, and training the movements in the same way, even pulling the box for combat readiness, all of them require to follow the queue; In the field training, the phenomenon of "camping" is even more "outrageous", and the officers and men are organized to wipe the ridges, lay stones and plant flags; When planning work tasks, the first thing that comes to mind is to achieve "several ones" and focus on how to write manuscripts, make boards and make films. These seem to have many achievements and highlights, but in essence many things deviate from the standard of combat effectiveness.

What makes people feel gratified is that a great wave of public opinion orientation, work orientation, employment orientation and policy orientation advocated by Liao’s political commissar focused on actual combat, which really hardened and consolidated the standard of combat effectiveness. In the past, old concepts and behaviors gradually drifted away in the Donglu army.

★ Break the concept three

The training ground resolutely abandons the negative safety concept of "paint on cars and skin on people"

Nothing is lost, nothing is lost.

"Safety goes wrong, everything is equal to zero".

Are you familiar with these slogans about the concept of security, troops leading troops? Political commissar Liao pointed directly at the crux of the problem. He stressed: to grasp actual combat training, we must vigorously correct the accumulated disadvantages of peace in preparing for war with a mentality of not fighting, change the negative safety concept of "cars don’t lose paint, people don’t lose skin" in the past, treat training accidents objectively, and guide all levels to really prepare for and practice training.

We used to have this phenomenon: we should have organized live-fire drills, but instead of being beautiful, safety first, we changed to indoor theoretical study; In order to prevent training accidents, high-risk courses and difficult training tasks are the "patents" of old drivers, and "novices" can only stand by as "spectators"; Some units had a little irresponsible accident, and all units stopped training …

Political commissar Liao pointed out that training is inherently a high-risk thing. It is impossible for a problem not to happen. The troops cannot stop to rectify when an accident occurs, and they must not artificially reduce the difficulty and risk for fear of an accident. This affects the construction of combat effectiveness. These phenomena that put security and stability from the bottom to the "first" position are the most intuitive manifestations of negative security at the expense of combat effectiveness.

As a "person in charge", you can’t let this sentence lack a "subject". The author understands that it is this positive security concept orientation established by the army in the eastern theater that rationally looks at the problems that occur in the training of troops, and truly "loosens the tie" for the brigade battalion chief and "unties the rope" for the improvement of combat effectiveness.

Well, did you get a shot in the arm?

★ Break the concept four

Don’t make rules outside the rules, don’t make rules outside the rules.

Grass-roots officers and soldiers understood the use of mobile phones and the driving of cadres. Political commissar Liao made these two things clear to everyone: the use of smart phones should not be blocked by layers, and the driving of cadres should not be simply banned.

In the past, the army often ridiculed that if "from top to bottom, layers of overweight, success at once", it would only bring "from bottom to top, layers of water injection, and it would be natural."

Although such a joke is somewhat exaggerated, it is not unreasonable. When some of our units implement the regulations of higher authorities, they are not original, but "adding materials" layer by layer, which leads to misery at the grassroots level.

Liao political commissar faced the problem directly and made the officers and men feel the same-

After the superior released the use of military smartphones, some still regarded smartphones as a "scourge", and did not handle what could be handled, and did not allow officers and men to use them normally, or even locked them in cabinets for centralized storage. Other smart functions have been blocked and become unintelligent "smart phones". The group that should master the means of informatization most can’t touch the products of informatization, which is caused by negative and conservative thoughts and incompatible with the requirements of the information age.

For the sake of safety, some units banned cadres from driving, which led to the friends mastering the skills of fighting, but losing the basic skills of daily life, which made many cadres feel embarrassed. Some cadres frankly said: when going home on vacation, either the wife drives or the old man drives, but the men at home can only stare blankly and worry.

Political commissar Liao also made it clear to us that cutting-edge things can be introduced into the army to better serve the army building and officers and men. What we can’t think of first is how to fortify, how to ban traffic jams, and how to block the door. We think less about positive effects and think more about negative effects, and we are struggling with advanced things, lacking confidence in leadership and management. We should stand in front of the times, face it bravely, strengthen education and guidance, do a good job in system standardization, pay attention to scientific management, and don’t let our policies become "fool" regulations and make cadres and soldiers feel uncomfortable.

★ Break the concept five

It is necessary to conduct downward pressure and prevent "micro-corruption" from having a market at the grassroots level.

At present, the anti-corruption work is in full swing. Grassroots officers and men support and praise the tigers that are far away from the horizon, but they hate the flies that are flying around in front of them, and they feel more directly about the micro-corruption that happens around them. It can be said that there are not many blood-sucking, and their harm is like tigers.

Political commissar Liao reminded everyone that it is necessary to put an end to "micro-corruption" at the grassroots level, beware of the phenomenon that "the beach is running out of water", and conduct pressure at all levels, from the beginning to the end.

Now, there is a new trend of "micro-corruption", which is worthy of vigilance. Have friends ever experienced such a pain: some accept WeChat red envelopes from subordinates, and some let people buy online goods without paying, and they are refurbished and infiltrated into the internet and sneaked into the ground.

In view of these problems, Liao’s political commissar has a clear-cut attitude, and "micro-corruption" is also a "great scourge". Grass-roots cadres should buckle their first button, be cautious, control themselves in private, resist temptation when no one is around, and guard the big festivals in detail, so as to make sure that they use their power in a well-regulated way, work in a colorful way, have affectionate and righteous exchanges, and live a well-regulated life. They should never go to places they shouldn’t go.

Political commissar Liao’s series of new ideas and concepts have completely broken the "pots and pans" of thinking on the way to reform and strengthen the army. Is it full of "earth smell" and full of positive energy, which makes your blood boil and make you hooked?

(The original title is "[Heavy] Liao Keduo, political commissar of the Eastern Theater Army, the new concept of" five breaks and five stands ",which won constant praise from officers and men")

Everyone has seen Xiaomi’s new car. Its name is YU7, which is one letter short of SU7. I was still a little confused about why I called this name. As a result, it was expected that the starting price of around 300,000 yuan would be smooth in an instant. It turned out that Xiaomi Yuqi was not aimed at Porsche this time, but at Tesla.

According to the available information, Xiaomi YU7 basically continues the style. The two cars are not exactly the same, but they are not bad. The front face with 99.99% similarity, from the front, is a fuller millet SU7. However, this is only limited to the front face. From the side to the tail, Xiaomi YU7 has gradually fine-tuned the details.

First of all, the most striking thing is the hub shape, which is changed from the original plum hub on Xiaomi SU7 to an ……emmm, which I personally think is really, really, really cheap. What can I say? It’s all right to call it hot wheels. If I choose a nickname, I can call it sports lottery hub directly. It doesn’t match the elegant texture of the whole car, just like Eddie Peng Yuyan’s figure. As a result, when I turned on the light, I found it was Song Xiaobao’s face. Of course, it’s just an analogy. The actual impact is not so great, but it means this.

Secondly, Xiaomi YU7 changed the straight air inlet hole at the fender of Xiaomi SU7 into a curved shape, and also adopted a hidden door handle shape with lower wind resistance and higher integration. Nothing to say, that is, reducing energy consumption and improving face value, praised. However, it should be noted that it is said that the hidden door handle of Xiaomi YU7 is not the mainstream automatic retractable door handle, but an inverted opening method similar to that of Toyota bZ3.

Finally, there is the tail that everyone cares about very much. Let’s not talk about Xiaomi SU7, just compare it with Ferrari, a "brother model". In fact, you will find that these two cars really have a lot in common. First, the design of hollow tail wing+inverted trapezoidal rear suspension window; Second, the rear fender is high and round, and it runs through the duck tail at the back; Third, the concave opening surrounded by the bottom; Therefore, in the end, an old saying was printed, that young people’s first millet YU7 should not be Ferrari Purosangue.

But let’s joke about it. Don’t really think that Xiaomi YU7 can really bring you the handling texture of Ferrari Purosangue. Obviously, from the first 45 angles of the two cars, the posture of Ferrari Purosangue will be much lower, so if everyone is controlling Xiaomi YU7, then it is recommended to put a correct attitude, not asking too much, just asking Xiaomi YU7 to be better and more fun than Model Y.

As for the interior of Xiaomi YU7, although there is no official information exposed now, I believe that everyone has not seen the spy photos exposed before. To sum up, family-style design, but with a remote screen. At present, the color matching that can be known will include "bone snail purple" and "red Dan orange" if there is no accident. And the configuration will be better than Model Y with a probability of 99.99%, including the next-generation Model Y that is still in the camouflage car stage.

So looking at the whole set, what do you think, brothers? Have you reached the standard in your heart? At present, Lei Jun himself revealed in Weibo that Xiaomi YU7 will not meet us so soon. If you want to buy it, you may have to wait until June or July in 2025 before it will be officially listed.

Anyway, I’ve thought about it. If I want to buy a car, the first thing I’ll do when I get it is to change my teeth for shock absorption, so that I can have Xiaomi and Purosangue at the same time.

CCTV News:There are nearly 800 stations in Henan province with heavy rains of more than 100 mm, and the rainfall in Heping Mountain in Zhengzhou has exceeded the extreme value since the meteorological record. So why is this round of heavy rainfall in Henan so strong, and what is its cause? What’s the rainfall like today and tomorrow? What is the future direction and changing trend of rain belt? Let’s look at Zhu Dingzhen, chief meteorological service officer of the Public Meteorological Service Center of China Meteorological Administration.

Zhu Dingzhen, Chief Meteorological Service Officer of Public Meteorological Service Center of China Meteorological Administration:The cloud image of Fengyun-4 satellite on the morning of 21st shows that the convective cloud cluster is developing very vigorously, that is to say, the precipitation in the area under this cloud cluster is very intense. Judging from the whole rainfall, it has been concentrated in Henan area in recent days, which has caused a very large cumulative rainfall. Judging from the whole circulation situation, precipitation happened in the concave part of the massive subtropical high in Henan, which is what we often call the shear convergence area. The emergence of this convergence zone caused the southerly warm and humid air flow, including the easterly air flow, to converge over Henan. This will produce heavy precipitation, and the system moves slowly, so it will "stare" at the sky above this area. From the weather situation on the 17th to the 20th, we can see that the position has basically not changed much. This caused the precipitation to be strong and lasting for a long time, coupled with the influence of local topography, which stimulated and induced stronger precipitation.

On the 21st, there will be heavy precipitation at the junction of Hebei, Henan and Shanxi provinces, but the circulation situation has developed to some extent. Because the circulation situation moves with the typhoon, the subtropical high has an eastward trend, so the whole water vapor channel and wind flow direction will be different from the circulation in previous days. As a result, from the 22nd, the whole rain will be weakened.

The Central Meteorological Observatory continued to release at 18: 00 on November 6.Strong wind blue warning, cold wave blue warning, blizzard orange warning:

It is estimated that from 20: 00 on November 6 to 20: 00 on November 7, some areas in central and northwestern Inner Mongolia, eastern Xinjiang, northern and eastern Qinghai, Hexi, Gansu, Heilongjiang, Jilin, Liaoning and other places will have strong winds with gusts of 7; There will be strong winds of magnitude 7-8 and gusts of magnitude 9 in the eastern Bohai Sea, the Bohai Strait, most of the Yellow Sea, the northern part of the East China Sea, the southern part of the East China Sea, the Taiwan Province Strait, the east of Taiwan Province, bashi channel and parts of the northeastern South China Sea, among which there will be strong winds of magnitude 9 and gusts of magnitude 10 in some parts of the eastern Yellow Sea.

Affected by strong cold air, it is estimated that from 20: 00 on November 6 to 20: 00 on November 7, the temperature in southeastern Inner Mongolia and most parts of Northeast China will drop by 6 ~ 8℃ successively, among which the temperature in some parts of eastern Jilin can reach 10 ~ 12℃. The lowest temperature 0℃ line will be located in the northeast of Hebei, Tianjin, southwest of Shanxi, Guanzhong Plain of Shaanxi and southeast of Gansu. Some areas in central and northwestern Inner Mongolia, eastern Xinjiang, northern and eastern Qinghai, Hexi, Gansu, Heilongjiang, Jilin and Liaoning will have strong winds of 5~6 and gusts of 7; There will be strong winds of 7-8 grades and gusts of 9-10 grades in the eastern Bohai Sea, most of the Yellow Sea, the northern part of the East China Sea, the southern part of the East China Sea and parts of the northeastern South China Sea.

It is estimated that from 20: 00 on November 6 to 20: 00 on November 7, there will be heavy blizzards in parts of northern Jilin and central and eastern Heilongjiang, among which there will be heavy blizzards (20 ~ 24 mm) in the northeastern part of Heilongjiang. The depth of newly added snow in some areas above is 2-10 cm, and the local area can reach more than 12 cm.

The cold wave continues,

Everyone should take precautions.

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The cold wave struck,

Remember to keep warm!

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.

　　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

　　Beijing, Nov. 8 (Yao Lu) After the symposium of private enterprises was held, measures to support the development of private economy entered a period of intensive introduction and landing. Recently, the central bank, the Ministry of Industry and Information Technology, the State Administration of Market Supervision, the Ministry of Human Resources and Social Security and other departments have voiced their voices and introduced a series of measures to solve the problems faced by private enterprises and support the development of the private economy.

　　Help turn over the "financing mountain"

　　Recently, some private enterprises have encountered many difficulties and problems in their business development. Some private entrepreneurs described it as "three mountains": the iceberg of the market, the mountain of financing and the volcano of transformation.

　　Especially at present, it is urgent to solve the problem of financing difficulty and expensive financing for private enterprises.

　　In this regard, the symposium of private enterprises proposed that priority should be given to solving the problem that private enterprises, especially small and medium-sized enterprises, are difficult to get financing or even fail to get financing, and at the same time, the financing cost should be gradually reduced.

　　How to help private enterprises cross the "financing mountain"? Yi Gang, governor of the central bank, said that the central bank is making comprehensive measures together with relevant departments, making full use of the "three arrows" from three main financing channels, supporting private enterprises to broaden financing channels and helping them tide over the difficulties.

　　Among them, the "first arrow" is to further expand the pilot scope of private enterprise bond financing support tools to help more private enterprises obtain financing through the bond market; The second arrow is credit support, that is, comprehensive use of monetary and credit policy tools to guide financial institutions to increase credit supply to private enterprises; The "third arrow" is to study the establishment of equity financing support tools for private enterprises to provide phased equity financing support for private enterprises with financial difficulties.

　　Yi Gang said: We have "real money" policies and measures to help private enterprises and small and micro enterprises solve their practical difficulties. The 300-billion-yuan refinancing and rediscounting quota increased by the People’s Bank of China this year is the introduction of a policy and the guidance of "four to two", and it is also necessary to rely on large banks, joint-stock banks and small and medium-sized financial institutions to lend to private enterprises together.

　　The CSRC said that it organized the exchange bond market to launch a pilot of credit protection tools, explored ways to reduce investors’ concerns about buying private enterprise bonds through credit enhancement tools, and supported private enterprise bond financing. The first batch has launched four credit protection contracts for private enterprises, involving three unlisted private enterprises and one listed private enterprise.

　　Miao Wei, Minister of the Ministry of Industry and Information Technology, said that the Ministry of Industry and Information Technology will further play the role of the National SME Development Fund, drive local and social funds to expand the scale of equity financing for small and micro enterprises, and expand direct financing channels for more innovative SMEs. At the same time, promote the study and introduction of administrative regulations to prevent large enterprises from defaulting on small and micro enterprises.

　　Strive to break the "triple door" obstacle

　　Some private enterprises reported that "seeing the policy, you can’t enjoy it; Seeing space, you can’t enter; Seeing the opportunity, we can’t grasp it. Some departments are inefficient in doing things for private enterprises, and there are still barriers such as rolling doors, glass doors and revolving doors.

　　How to break the "triple door" barrier? Zhang Mao, director of the State Administration of Market Supervision, said that we should focus on the goal of building a unified national market, improve the competition policy system, adhere to the principle of competition neutrality, and treat all market players equally. Strengthen competition law enforcement, standardize market order and promote fair competition.

　　For example, deepen the reform of the commercial system and focus on "reducing licenses and pressing licenses" to create a more open, transparent and convenient access environment for private enterprises. Since November 10th this year, the first batch of 106 administrative examination and approval items concerning enterprises have been reformed nationwide. According to the direct cancellation of examination and approval, the examination and approval has been changed to filing, the notification commitment has been implemented, the classified management of access services has been optimized, and the "license reduction after taking photos" has been promoted, so that enterprises can enter both the "gate" of the market and the "small door" of the industry.

　　Miao Wei said that in the next step, the Ministry of Industry and Information Technology will further relax market access and encourage private capital to enter the telecommunications and military industries.

　　Specifically, it includes: First, through the official commercialization of mobile communication resale business, deepen the pilot of broadband access network business, and further guide private capital to enter the basic telecom operation field. The second is to further guide and support private enterprises to participate in the development of integration of defense and civilian technologies.

　　Creating a level playing field has become a major focus of the policy.

　　According to the arrangement put forward by the State Administration of Market Supervision, fair competition review will be fully implemented. Before the end of this year, organize all relevant departments in various regions to complete the self-examination of cleaning up and abolishing the policy documents that hinder the unified market and fair competition, and implement the fair competition review system, and publicize it to the whole society and accept social supervision. At the same time, strengthen anti-monopoly law enforcement. Carry out special rectification actions for public enterprises to restrict competition and monopoly behavior.

　　The Supreme People’s Court said that it is necessary to strengthen the trial of anti-monopoly cases, stop the abuse of monopoly position by market players with dominant market position according to law, and create a unified, open and competitive market environment for the development of private economy.

　　Focus on reducing the burden on enterprises

　　The symposium of private enterprises demanded that the tax burden of enterprises be reduced. We must do a good job in the supply-side structural reform and cost reduction actions, and substantially reduce the burden on enterprises.

　　In terms of specific measures, the Ministry of Human Resources and Social Security said that it is necessary to reduce the nominal rate of social security contributions according to the actual situation, stabilize the payment method, and ensure that the actual burden of social security contributions of enterprises is substantially reduced.

　　The State Administration of Market Supervision said that government services should be optimized to reduce the burden on enterprises and create a healthy and harmonious development environment for private enterprises.

　　Among them, focusing on the fees charged by enterprises, in-depth rectification of illegal price and fee behavior; Carry out special management of intermediary service charges for administrative examination and approval. We will rectify the "red-top intermediary" according to law, and resolutely correct the situation of disguised approval and illegal charges, which will increase the burden on enterprises.

　　In addition, simplify the certification management unit scientifically and reasonably, reduce the types of certification certificates, guide and urge certification institutions to lower the charging standards, and effectively reduce the burden on enterprises. (End)