Resources: – 2 lipton tea bags filter bag – 300ml boiling water – 20g sugar (about 2 tablespoons) – 1 can of canned lychee or 10 lychees. – 1 cup of ice Making: – If it is lychee, remove the pulp and separate it into a bowl. – If it is a can, peel it off and pour it into a bowl. – Tea bags, sugar, boiling water in a cup (big glass) incubated for 10 minutes to infuse the tea into the water. – Then remove the filter bag, use a spoon to stir the sugar. – Pour ice, lychee, and tea into the shaker, cover and shake vigorously until the water is foamy. – Pour the lychee tea into a beautiful decorative glass and enjoy. Peach orange lemongrass tea Trà Resources: Yellow orange: 1 fruit Tea bags: 2 packs Fresh lemongrass: 3 plants Peach syrup: 40 ml Orange syrup: 20 ml A few pieces of pickled peaches Making: Step 1: Choose a yellow orange that is both beautiful and fragrant, although the water is not much, cut the orange in half, cut the areca half in half, and squeeze the other half to get the juice.
Step 2: Lemongrass leaves the old leaves, withered leaves, cut the root, smash and then put in the pot to cook to get water. Leave 1 tree for decoration
Step 3: Cut pieces of boxed peaches, soak tea bags in 1 cup of hot water. Step 4: Prepare a tall glass, put lemongrass juice and tea in. Add the juice of ½ orange. Add peach syrup and orange syrup to the glass and stir well with a spoon. Step 5: Add ice cubes, sliced ​​oranges, peach pieces and a lemongrass tree, stir well to complete. kumquat tea Resources: Lipton tea filter bag: 1-2 bags
Choke: 3 fruits
Honey: 10ml
Sand sugar: 30gr
Salt, ice cubes, boiling water
Tools: shaker, spoon, glass, straw…
Making: Step 1: Brew tea You put 2 Lipton tea bags into the teapot, then pour some boiling water into the pot to wash the tea first and discard the water. Next, you add boiling water to brew tea, about 100ml. Incubate for about 5 minutes. Step 2: Make the syrup Squeeze: squeeze out the juice, remove the seeds. Then, you add in the juice of granulated sugar, honey, salt and stir the mixture. The above quantity is for 1-2 cups of kumquat tea. If you do a lot, increase the quantity accordingly. Step 3: Make delicious kumquat tea Next, you use the shaker to make kumquat tea. You pour about 60ml of kumquat tea into the shaker, add ice cubes, and the syrup mixture in step 2. Shake the mixture well so that the tea is foamed and the ingredients are well blended. Finally, you pour the kumquat tea into a cup and add thinly sliced ​​kumquat to the tea cup to enhance the natural flavor. Passion fruit tea Resources: 4 bags of black tea or black tea 500 ml Boiling water 250 gr Passion fruit flesh 50 gr Sugar 480 ml Filtered water Ice Making: Brew tea bags with 500ml of boiling water for about 2-3 minutes, then remove the filter bags and let them cool. You can choose any type of tea bag you like, be it black tea or black tea. Black tea is the best. Passion fruit flesh is filtered through a sieve to get the juice, try to filter carefully to obtain about 160ml of juice. You can put the flesh of the fruit into a blender and grind it for about 2-3 beats so that the fruit pulp clings to the seeds and peels off, obtaining as much juice as possible. Note, to get the most passion fruit flesh, you need to pay attention to how to choose, buy and store passion fruit. Mix the passion fruit juice with the filtered water, stir in the sugar (if not sweet enough, you can add sugar) and then put it in the refrigerator. When the brewed tea on top has cooled, add ice cubes and also store it in the refrigerator. Put ice cubes in a cup, pour tea into 1/2 cup, pour passion fruit juice in until the cup is full. Xiao Bao (Synthetic) Photo: Collectibles

The Provincial Museum is open to visitors. The Department of Culture, Sports and Tourism proposed the heads of units: Provincial Museum, Lam Kinh Relic Management Board, Provincial Library, Cultural Heritage Conservation Center, Cultural Heritage Conservation Center. The Ho Dynasty Citadel actively inspects and reviews the conditions for COVID-19 prevention and control at the unit. Organizing to welcome visitors and serve readers when fully ensuring the conditions for epidemic prevention and control according to the guiding documents of Thanh Hoa province and the guidance of specialized health agencies in the province. , especially the message “5K” of the Ministry of Health. Organizing reception for visitors, studying and researching to ensure that each area does not gather more than 20 people at the same time, keep a minimum distance of 2 meters when in contact, it is mandatory for visitors and readers to wear Masks when participating in activities and performing temperature checks, medical declarations and measures to prevent and control the COVID-19 epidemic according to regulations. Previously, to meet the requirements of epidemic prevention and control, the Department of Culture, Sports and Tourism has requested these cultural establishments to temporarily stop welcoming guests and serve readers.

Panoramic view of Linh Ung Pagoda-Bai But located on Son Tra Peninsula (Da Nang). (Photo: Tran Le Lam/VNA) On days when the weather changes, the complex of Linh Ung Pagoda is hidden in the morning mist. (Photo: Tran Le Lam/VNA) Temple items were built with many unique cultural architectures. (Photo: Tran Le Lam/VNA) Statue of Bodhisattva Avalokitesvara and the main hall of Linh Ung Pagoda – Bai But. (Photo: Tran Le Lam/VNA) Panoramic view of Linh Ung Pagoda-Bai But located on Son Tra Peninsula (Da Nang). (Photo: Tran Le Lam/VNA) The complex of Linh Ung-Bai But pagoda leaning against the mountain overlooking the sea.(Photo: Tran Le Lam/VNA) The main hall area is located in the complex of Linh Ung Pagoda-Bai But.(Photo: Tran Le Lam/VNA) 18 large stone statues of Arhats are arranged along both sides of the road to the main hall in the Linh Ung-Bai But Pagoda Complex. (Photo: Tran Le Lam/VNA) 18 large stone statues of Arhats are arranged along both sides of the road to the main hall in the Linh Ung-Bai But Pagoda Complex. (Photo: Tran Le Lam/VNA) Tam Quan Gate leading to Linh Ung Pagoda Complex – Bai But.(Photo: Tran Le Lam/VNA) The statue of Bodhisattva Avalokitesvara with a height of 67m, a lotus diameter of 35m at the foot of the statue is a unique highlight in the Linh Ung Pagoda-Bai But complex. (Photo: Tran Le Lam/VNA) The statue of Bodhisattva Avalokitesvara with a height of 67m, a lotus diameter of 35m at the foot of the statue is a unique highlight in the Linh Ung Pagoda-Bai But complex. (Photo: Tran Le Lam/VNA) Inside the main hall of Linh Ung Pagoda – Bai But. (Photo: Tran Le Lam/VNA) From the main hall, overlooking the garden of statues of Arhats of Linh Ung Pagoda – Bai But. (Photo: Tran Le Lam/VNA)

Contrary to the bustling street scene appearing in previous episodes, Chef Park brings viewers to the famous pedestrian street of Bu Am Ward, Jongno District in downtown Seoul – the place considered the “heart of the city”. ” of Korea and the Blue House. Turning to the entrance to the Gye Yeol chicken shop, which has existed for more than 15 years, Chef Park chooses deep fried chicken with fries, dipped with salt or sweet and spicy sauce. Daehwi was extremely excited at the chicken shop with more than 40 years of history, with the outside scene looking like a scene from the movie Reply 1988. Daehwi chose electric oven chicken with garlic sauce and chicken with go-chung sauce- jang. Different from the traditional atmosphere of Chef Park or Daehwi, Woong visited Gok Geu Tak – a restaurant located in the heart of Gang Nam with Italian-style interior. Here, Woong introduces the audience to Chicken Pane with rich cheese sauce and Chicken Pico. Back on the Vietnamese set, the audience continued to witness Dieu Nhi’s “falling shame” in front of the guest singer Quan AP. She constantly made everyone laugh when she acted cute in front of him. . As for Jang Mi, she “drunk” everyone when she sang a sweet Korean song. And after Jang Mi “Viet-sub” his song, the guy AP “shy” expressed: “I like Nhi, but I don’t know how to express it.” At the Korean set, the traditional fried chicken dish was “closed” by Chef Park so that the two AB6IX members could compete and pass on the recipe to artists in Vietnam. During the “competition”, if Daehwi made everyone laugh when he tried to pretend to be Chef Park, Woong had a “go underground” when he couldn’t eat spicy but he chopped chili to put it in. feverishly enthusiastic. In the midst of a tense “kitchen battle”, Daehwi asked everyone to participate in rock-paper-scissors with the penalty: Whoever loses will have to eat lemons. After three “pulling the hammer”, Woong was the one to receive the punishment. Woong’s slow, gentle style of eating lemons made Dieu Nhi at the Vietnamese film set to say: “It’s like filming TVC!” Daehwi’s dish called “Chicken wrapped in almond sauce” was praised by Chef Park for the idea of ​​adding almonds and “mixing” sweet and sour rib sauce with honey. And Woong surprised the chef and Daehwi when combining chili with Carbonara sauce, creating a taste that is both spicy and fatty. In front of the two very “giving rice” dishes of Daehwi and Woong, Dieu Nhi and Quan AP shared the same chair, but did not share the same… fried chicken taste. However, even though I often get “sick” when eating dishes with cream sauces, vocals The Most Beautiful Flower still “please” Dieu Nhi hiccup. Confronting the “battleship” Quan – Nhi, the girl Jang Mi chose to join the sweet and sour sauce chicken team. Which chicken dish will be “closed” for the match will appear in Eat Then Tell next episode? Let’s look forward to it! Eat It Then Tell It – episode 7

Artwork: Internet On the morning of May 9, the Ministry of Health said that there were 832,635 people vaccinated against COVID-19 nationwide. With the motto “Where to get vaccinated safely to there”, the procedure for vaccination against COVID-19 in Vietnam has been carried out methodically and differs from other countries in the world, including advanced countries. up. Up to 16:00 on May 8, 2021, a total of 832,635 people were vaccinated against COVID-19, phase 1 and 2 in the provinces / cities. COVID-19, health workers perform tasks such as sampling, testing, tracing, members of community COVID-19 groups, Steering Committee for epidemic prevention at all levels, police forces. , army. TS.BS. Pham Quang Thai, Immunization Specialist – Head of the Northern Regional Expansion Immunization Office, said: Currently, Vietnam is one of the leading countries in ensuring the COVID-19 vaccination process. With the motto “Where to get vaccinated safely,” the procedure for vaccination against COVID-19 in Vietnam has been carried out methodically and differs from other countries in the world, including the first countries. up. While in many countries, they organize injections, injections in the community (carry the syringe to each house), inject at mobile sites (people pass by, stop the injection, and then continue), inject in drugstores or supermarket. In Vietnam, ensuring safety of COVID-19 vaccination is always on top priority; strictly comply with each step, step by step at all immunization facilities. The COVID-19 vaccination establishment must have facilities and equipment (with sufficient means to prevent shock), and have a team that is well trained for safe vaccination. These facilities themselves are also regularly supervised, as well as vaccination operators are regularly trained to update new vaccines and safe injection procedures. This is the strength of the vaccination system in Vietnam and has been recognized by the world. In addition, Vietnam is also one of the very few countries that have a national immunization information system that manages each person to be vaccinated. Data from the system helps ensure injection safety

Lesson 1: Memorable summer In the summer of 1970, my father and many other soldiers and uncles that I worked with my father at the General Staff Department such as Uncle Vuong Thua Vu – Deputy Chief of Staff; Mr. Vu Lang – Director of the C51 Operations Department; Mr. Phan Binh – Director of C52 Intelligence Department; uncle Phan Hao – Chief of Staff of the High Command of Artillery; Uncle Nguyen Huu An – Senior Master 308 … and his “natural” family also went to work in Sam Son at the same time and were arranged in the same multi-storey motel area of ​​the army that remained after the war. ruin! The summer of 1970 was brilliant and memorable, after 4 years of evacuation from the end of 1965 to the end of 1969 by the US bombarding in the North, for the first time we were happily free on the streets and back to school. Hanoi inside. Headquarters of Road 9 – South Laos B702 during a meeting with General Vo Nguyen Giap in 1971 (document photo) The first time I studied with friends in the South crossed the Truong Son road for thousands of miles to the North was when I was in grade 6 at Xuan Dinh school. Little girls and boys who were about 9-12 years old, or even younger, were children of soldiers and soldiers secretly operating in the enemy area, after the Mau Than General Attack was revealed and was shot and killed and arrested by the enemy. , fierce repression should be brought to the North. They had to walk through the streets of “Liberation”, always being ambushed by the enemy, bombarded from all over the southern provinces to the Socialist Palace (near the North) to get a car, usually it took nearly 2 – 3 months, “bring a backpack with all kinds of things like clothes, hammocks (with curtains and covers), dry food, drinking water, etc … and put on the shoulder about 3 – 5 kg of rice on the shoulder , most of which serve themselves. In total, from 1954 – 1955 to 1975, about 32,000 children in the South were sent to the North, studied at dozens of schools dedicated to Southern students or studied with us like at Xuan Dinh school … In Grade 7 I studied at Trung Vuong school, Ms. Binh was the head teacher. Due to my poor score and bad behavior in 6th grade because I used to fight and was diligent in practicing soccer without doing my homework, I almost got double classes, luckily thanks to my mother also teaching Van and dad to fight. So far, the homeroom teacher sympathized with me to grade 7! For this reason, I was seated by Ms. Binh at the last table, behind the wall and with up to 5 girlfriends sitting in front and around, of which I remember three “Jade rocks” sitting at either end of the table and blocking right in front of the table. face so I can’t play with and get close to any boyfriend during class! I was just at the school of cadet Nguyen Van Troi when I returned to the beginning of 6th grade, so I still wore the uniform even though my pants were too low because I grew too fast for my age, my head wore a border guard and pulled the front cover and two earplugs. dropped down without a rope, covering his face, looking very pitiful! At that time, my father came out of the Central Highlands after more than 2 years of fighting on B3 Field from the 1968 General Attack on Mau Than as Deputy Chief of Staff. The Military Region returned to the position of Director of the C55 Military Training Department as before he left B. My father was very interested in teaching his children, especially because I was the first son, growing up early during the war, so he paid special attention to teaching. I shoot guns, learn martial arts and exercise … At the end of the summer of 1970, my father sent the whole family to work in Sam Son! It is impossible to imagine our happiness because at that time, although the US had stopped bombing the North, the fighting was still raging in the South and across the Indochina battlefields. At the age of 15, Sam Son was beautiful before the war with casuarina forests stretching on the coastal white sand, large fishing rafts grafted with bamboo trees on the shore and chains of fishermen pulling nets every day. tomorrow, the little souvenir rafts with red and blue sails and the small shells that we still scavenge for early in the morning on the sandy shore as we go out to watch the sun rising slowly. golden streaks of light and glittering on the top of the night waves rushing to the shore. That year, the whole family was allowed to ride a round-legged caravan, a bit cramped for a family of 5 but compared to the Sam trip. Son was by train for almost a day from Hanoi to Thanh Hoa via Ham Rong Bridge just before the war, and my younger brothers and I were allowed to go with the Japanese, Huy “batch” and fish i Lan “black” the son of Uncle Hong Cu and Aunt Hanh, who had just got rid of the measles, the person still covered with red itchy pimples was great, much cooler and faster because at that time the train seemed to only run every 10 – 15km / hours! The scene of the North after 5 years of bombing by the US widened before the eager eyes of the teenagers and bold in the memory with the words “Victory” in white stone, standing in the middle of the pine forest on the top of Dragon Mountain. American bomb craters were as big as ponds filled with water on both sides of the road, along with landmarks such as Do Len, Vong Phu rock and Doc Doc temple, the Drowning Woman mountain range … This summer, my father and many other soldiers and uncles that I worked with my father at the General Staff Department like Uncle Vuong Thua Vu – Deputy Chief of Staff; Mr. Vu Lang – Director of the C51 Operations Department; Mr. Phan Binh – Director of C52 Intelligence Department; uncle Phan Hao – Chief of Staff of the High Command of Artillery; Uncle Nguyen Huu An – Senior Master 308 … and his “natural” family also went to work in Sam Son at the same time, arranged in the same multi-storey motel area of ​​the army that remained after the war. ruin! Many rows of buildings and main buildings at the gate of this guest house were completely destroyed by US bombs, green coconut flower beds mixed in sea spinach and casuarina leaves filled the aisles … My family at two gables was also destroyed by American bombs, however the middle staircase and the upper floors were intact, but there were soldiers with guns guarding them. Once, I sneaked over the broken concrete boulders to reach the 2nd floor and immediately encountered Uncle Vu practicing Tai Chi, so I got down, just in time to see a few big rooms where Dad and my uncle, They still meet every day with many large maps on the wall and it seems to be the whole table, but due to the hurry and the room is dark, they cannot see clearly inside. Uncle Vu was very serious, sometimes we chased each other and shouted too loud and he was reminded by him and we were scared of him. Once I saw a few Volga cars with firearms guarding them. At that time, all we knew was that vehicle of Mr. Le Trong Tan – Deputy Chief of Staff; Uncle Vo Chi Cong – Secretary of Zone 5 and Uncle Chu Huy Man-Commander of Military Zone 5 meeting, we also did not pay much attention because we were busy shooting birds, soccer and swimming, we only knew that the father and the Your uncle is discussing military matters only. Sam Son Summer noon at that time was very special, full of sunshine but clear, quiet and distinctly the smell of the sea, like the sound of the wind surfing between the casuarina forest and the roaring waves, sometimes adding a few more crows of crows. melt away forever. It was so special that, decades later, when I returned to Thanh Hoa town, one summer afternoon, standing by the window on the second floor of the Provincial People’s Committee Office Building, I again seemed to see the cool air filled with the flavor of that childhood. flashed by the breeze brought in by the sea and the nostalgia was so strong that I had to visit Sam Son right away with my wish even if only for a minute to be immersed in the childhood space. (There’s more)

On April 23, the list of valid candidates for the 2021 academician co-election of the Chinese Academy of Engineering was announced. Wang Li, the chief engineer of Maotai, was not on the list.

Public information shows that after the presidium of the Chinese Academy of Engineering, 577 effective candidates for academician co-election in 2021 have been determined.

Sohu Finance and Economics found that there were 48 people in the Department of Environment and Textile Engineering, and 8 candidates related to food. Including Shan Yang of Hunan Academy of Agricultural Sciences, Gao Haiyan of Zhejiang Academy of Agricultural Sciences, Jiang Zhengqiang of China Agricultural University, Li Jianrong of Bohai University, Sheng Jun of Yunnan Agricultural University, Wang Shouwei of China Meat Research Center, Xie Mingyong of Nanchang University, Zhang of Guangdong Academy of Agricultural Sciences Name position.

In February of this year, the Guizhou Association for Science and Technology recommended the list of co-opted academicians of the Chinese Academy of Engineering and announced that Wang Li, chief engineer and chief quality officer of Moutai Group, was shortlisted for academician candidates.

China Broadcasting Corporation commented that it is difficult to recommend the selection of academicians by researchers dedicated to the research of “winemaking” technology, and it is difficult to represent the strategic direction of “rejuvenating the country through science and technology,” and it will also cause people to question the direction of social scientific research and academician recommendation and selection criteria. All kinds of questions need to be faced directly, and all parties concerned should be cautious!

Some netizens also questioned the standards of academician candidates, ridiculing the names of “mao-flavor talents” and “baijiu academicians”, and asked whether Laoganma and Shisanxiang had a chance to be shortlisted.

The Guizhou Association for Science and Technology subsequently responded to the question and stated that the Association strictly followed the relevant regulations to carry out the recommendation work, and there was no interference from other factors. At the same time, it is emphasized that candidates who are publicized do not necessarily mean that they will be co-opted as academicians.

Under the ridicule of netizens “Maoxiang Technology”, how to improve the innovation ability of the liquor industry has become one of the focuses of discussion.

Kweichow Moutai’s 2020 financial report showed that the company achieved operating income of 94.915 billion yuan, an increase of 11.10% year-on-year, and the net profit attributable to shareholders of listed companies was 46.697 billion yuan, an increase of 13.33% year-on-year.

Among them, research and development expenses were 50.398 million yuan, a year-on-year increase of 3.51%, which was less than one-thousandth of revenue.

Up to now, Kweichow Moutai has authorized a total of 160 patents, of which 62 are design patents, and 33 and 32 are invention and utility model patents respectively.

Moutai’s design patents account for about 40% of the total number of patents, mainly for wine bottles, wine boxes, etc. Up to now, there are 150 design patents, of which 80 are suspended and no longer used. It can be seen that the design patents are very good. Timeliness.

According to rough statistics, among the 33 invention patents, Wang Li has participated in more than 20 projects, including research on brewing microorganisms, methods for identifying the quality of pit mud, and methods for determining 100 pesticide residues in liquor.

In addition, Kweichow Moutai has 32 utility model patents, including a koji powder charging system, carbon fiber spade sticks and wine-making tools, and a liquor plant structure, most of which are related to liquor production.

According to the official website of the Chinese Academy of Engineering, after the presidium of the Chinese Academy of Engineering, a total of 577 effective candidates for the academician co-election in 2021 have been determined. Earlier, Kweichow Moutai’s “baijiu academician” aroused concern. On February 17, the Kweichow Moutai public account announced that Wang Li, the chief engineer and chief quality officer of Moutai Group, was shortlisted as a co-opted academician of the Chinese Academy of Engineering.

Nandu previously reported that according to an article on Maotai’s official website, Wang Li, 49, has been working since 1994 and has successively won the second prize of National Technical Invention Award, State Council Special Allowance Expert, National Liquor Judge, National Brewing Senior Judge and other honorary titles. He presided over and organized more than ten projects such as “Research on Moutai Flavor Substances”, “Development of Analysis Methods for Food Safety Indexes in Raw Materials and Appliances”, and “Application of Near Infrared Spectroscopy Technology in Liquor Industry”.

The Southern Metropolis reporter noticed that in an interview in July 2016, the journal “Wine Brewing” sponsored by the Heilongjiang Provincial Light Industry Federation and sponsored by the China Association for Standardization disclosed Wang Li’s early experience. The interview article titled “Chinese Liquor Youth Expert” mentioned that in July 1994, because of love, Wang Li, who had just graduated from university, moved to Guizhou from the northwest to join Moutai in July 1994.

Nandu reporter searched public information and noticed that Wang Li graduated from Shaanxi University of Science and Technology majoring in food, and she and her husband are alumni. According to the school’s official website, in March 2018, Wang Li and his wife returned to school to donate. At that time, the school’s official website published an article stating, “Wang Li, a 90-level food professional alumnus, chief engineer of China Kweichow Moutai Distillery (Group) Co., Ltd., and meter 92 alumni, director of China Kweichow Moutai Distillery (Group) Logistics Co., Ltd. Chang Zhang Bencai returned to his alma mater and donated to the museum the 90th anniversary of the Panama Gold Medal, which he has collected for many years, to commemorate Moutai.

According to an article in the journal “Wine Making”, after graduating from Shaanxi University of Science and Technology with a major in food, Wang Li entered Moutai as a researcher, and then went through a path from researcher, technician, technical executive to company executive.

An interview with the “Wine Making” magazine disclosed that, “In the first few years of work, Wang Li did not know how to taste wine, or even drink. It was not until 2000 that the national judge selection examination, which had been suspended for more than ten years, began again. Sensual keenness Wang Li was promoted to the Maotai evaluation training class, and passed the national judges with a good ranking within half a year.” The article commented on this incident “opened a new chapter in her career.”

At that time, Kweichow Moutai released the news that Wang Li was shortlisted as a co-opted academician of the Chinese Academy of Engineering, and the news quickly aroused heated discussions among netizens. On the morning of February 18, the Guizhou Association for Science and Technology responded to this matter and stated that the relevant selection complied with the statutory process, and stated that the party concerned, Wang Li, “completely has this condition.”

On the afternoon of February 18, the Chinese Academy of Engineering responded that Wang Li was still in the stage of recommendation and publicity by the Local Association for Science and Technology, and was not an effective candidate for the 2021 academician co-election of the Chinese Academy of Engineering. The Chinese Academy of Engineering will continue to pay attention to the relevant situation.

On the afternoon of the 18th, the relevant person in charge of the China Association for Science and Technology responded to the Southern Metropolis reporter and said that he was learning about the relevant recommenders from the Guizhou Association for Science and Technology. It emphasized that the list of online disputes is still in the process of local publicity.

Written by: Southern Metropolis reporter Ma Minglong and Huang Chibo

On April 23, the list of valid candidates for the 2021 academician co-election of the Chinese Academy of Engineering was announced. Wang Li, the chief engineer of Maotai, was not on the list.

Public information shows that after the presidium of the Chinese Academy of Engineering, 577 effective candidates for academician co-election in 2021 have been determined.

Sohu Finance and Economics found that there were 48 people in the Department of Environment and Textile Engineering, and 8 candidates related to food. Including Shan Yang of Hunan Academy of Agricultural Sciences, Gao Haiyan of Zhejiang Academy of Agricultural Sciences, Jiang Zhengqiang of China Agricultural University, Li Jianrong of Bohai University, Sheng Jun of Yunnan Agricultural University, Wang Shouwei of China Meat Research Center, Xie Mingyong of Nanchang University, Zhang of Guangdong Academy of Agricultural Sciences Name position.

In February of this year, the Guizhou Association for Science and Technology recommended the list of co-opted academicians of the Chinese Academy of Engineering and announced that Wang Li, chief engineer and chief quality officer of Moutai Group, was shortlisted for academician candidates.

China Broadcasting Corporation commented that it is difficult to recommend the selection of academicians by researchers dedicated to the research of “winemaking” technology, and it is difficult to represent the strategic direction of “rejuvenating the country through science and technology,” and it will also cause people to question the direction of social scientific research and academician recommendation and selection criteria. All kinds of questions need to be faced directly, and all parties concerned should be cautious!

Some netizens also questioned the standards of academician candidates, ridiculing the names of “mao-flavor talents” and “baijiu academicians”, and asked whether Laoganma and Shisanxiang also had a chance to be shortlisted.

The Guizhou Association for Science and Technology subsequently responded to the question and stated that the Association strictly followed the relevant regulations to carry out the recommendation work, and there was no interference from other factors. At the same time, it is emphasized that candidates who are publicized do not necessarily mean that they will be co-opted as academicians.

Under the ridicule of netizens “Maoxiang Technology”, how to improve the innovation ability of the liquor industry has become one of the focuses of discussion.

Kweichow Moutai’s 2020 financial report showed that the company achieved operating income of 94.915 billion yuan, an increase of 11.10% year-on-year, and the net profit attributable to shareholders of listed companies was 46.697 billion yuan, an increase of 13.33% year-on-year.

Among them, research and development expenses were 50.398 million yuan, a year-on-year increase of 3.51%, which was less than one-thousandth of revenue.

Up to now, Kweichow Moutai has authorized a total of 160 patents, of which 62 are design patents, and 33 and 32 are invention and utility model patents respectively.

Moutai’s design patents account for about 40% of the total number of patents, mainly for wine bottles, wine boxes, etc. Up to now, there are 150 design patents, of which 80 are suspended and no longer used. It can be seen that the design patents are very good. Timeliness.

According to rough statistics, among 33 invention patents, Wang Li has participated in more than 20 projects, including research on brewing microorganisms, methods for identifying the quality of pit mud, and methods for determining 100 pesticide residues in liquor.

In addition, Kweichow Moutai has 32 utility model patents, including a koji powder charging system, carbon fiber spade sticks and wine-making tools, and a liquor plant structure, most of which are related to liquor production.

The Muong’s tray The weather in Nghia Lo is very strange this season, a day consists of all 4 seasons. Spring weather in mountainous regions was cold, making that morning field steps even more eager. Around through the cool green rice mat, a complex of 2 long stilt houses appeared. It is the house of Ms. Ha Thi Chinh’s family in the village of Diem 2, Nghia An commune. Ms. Chinh is also the chef of a culinary restaurant, holding in hand the secrets of creating unique dishes, bringing the breath of the land and people of the Northwest. We gathered to watch her processing the moss. After being cleaned, the moss is cut into pieces and mixed together with spices such as pasta, soup powder, herbs such as cumin, onions, dog basil, lemongrass, ginger, and sprouts … Next she packs the moss into leaves. bananas then put on the stove to grill embers slowly. About 1 hour, the moss ripe, bring up a hot plate. The grilled moss that day had a natural sweet taste, was very strange and cool. No wonder it is something that cannot be ignored when tourists go to the Northwest. Besides grilled, steamed moss is also very delicious. Ms. Chinh said that the moss is steamed in a pot but does not add water, simmer it to allow the moss to drain and ripen. While making moss, Ms. Chinh looks after a large rice bowl cooking in the middle of the yard. It was strange that when I opened the pot, under the smoky smoke I saw the sticky “cutting boards” of green, red, purple, yellow … separated by layers of banana leaves. All colors of sticky rice are derived from plants, taken from flowers and plants. The finished sticky rice dish has 5 different colors, so it is called “five colors” sticky rice. Red color is taken from the leaves of the red rice plant (Khau Lanh tree); yellow color from crushed turmeric, or from Bop Phon flower (yellow sticky flower); Purple and Black palate leaves are processed. Green color is taken from the leaves of star fruit tree, wild pineapple, sugarcane, gerbera leaves, ginger leaves … but must be mixed together. The leaves are crushed in a stone mortar, then boil the residue, filtered to get water into 4 different pots. Paddy rice has long and flexible seeds, taken from Lao sticky rice, grown by the Mong people in Tram Tau and Mu Cang Chai districts. The rice is soaked for at least 3 hours in 4 pots of colored water above, the longer it is soaked, the more flexible the sticky rice is, then poured each type of rice that has caught the color on the wooden wooden board, separated from each other by layers of banana leaves. Boil sticky rice just over fire, about 40 minutes is fine. Lunch tray of Thai Nghia Lo people Xoi served with “Pa Pinh Tat” – (that is, grilled fish is twice as much as the tail). The fish are brought back, cleaned, pecked from the back, discarded the intestines, prepared to reduce the pieces and then chopped, mixed well, stuffed into the fish’s body, grilled with a grill, or a bamboo clip on the charcoal stove for about 1 hour. to ripen to be delicious. The rice tray for Thai guests on average has from 5 to 6 dishes, containing the philosophies according to the human life of the people here, as well as the tonic for the body in addition to nutritional value. For example, if there is a Korean dish, there must be a heat dish to balance yin and yang. In particular, in Thai food, spice seeds are indispensable – a kind of forest seed only available in the Northwest with a fragrant aroma after grilling and pounding. This nut has the function of “odor indicator”, which is the number 1 important reduction in many dishes, dipping foods. That lunch in addition to “Pa PinhTop”, bamboo-shaped blue-fish, grilled insect plate, including rake, stink bugs, bee pupae …, also a bowl of bonito soup, was introduced as a “traditional trick” . The Thai Nghia Lo people have a saying: “Nao kin bon, thun kin pi” (that means, eat bon soup in cold, eat banana flowers in the heat – PV). Ms. Chinh said that the sweet potato plant grows wild, when picking leaves, one must read a “spell” to “turn into soup”, otherwise it will itchy when eating. The way of processing carbon soup is also quite sophisticated. Take home, wash, cut into pieces and mix with other types of discount such as Chinese coriander, cumin, cumin, ginger, lemongrass, squash, amaranth, eggplant, eggplant, shrimp paste, or soy sauce. Do not stir the bon broth when cooking, or only one side of the pot should be stirred and it must be simmered until the bon is over. A very special kind of food dish of Thai people, it is a sour, sweet “clumping” soup that helps to relieve alcohol. The way to make this kind of soup is also quite sophisticated. First to filter the beef feet, buffalo feet to get skin and tendons, remove the bones, then chopped, simmered and seasoned, sprinkle rice flour on the soup, stir well, chopped the leaves and then put them in the pot for about 5 minutes to Next nine, about to eat new. Carefully nibbling a lumpy tendon in his mouth. Ms. Ha Thi Chinh discussed with reporters During the meal, the landlord advised us to dab the sticky rice with a very strange dipping recipe, called “simmering”. Materials made from soybean seeds, boiled seeds, picked out leaves and wrapped, put upstairs in the kitchen for 5-6 days to ferment. When hanging up the kitchen, it is absolutely forbidden to cook all kinds of firewood with smell, especially burning and baking the buffalo skin underneath because it will damage the soy sauce. Next, bring the soy sauce down the mortar, crush it, make it into small pieces, wrap it in hairy leaves (like eggplant, white eggplant) so as not to rot, then put the kitchen guard to dry naturally. When eating, bring the soy sauce to grill and mix with the seeds, garlic, coriander leaves, grilled chili … into the perfect food for sticky rice, boiled meat, vegetables and fruits. This is the best dish of Thai people. In Nghia An commune, there are 2 old people who make this dish very delicious. The Thai people in the Northwest have quite a high alcohol intake. Having partyed, or met or met, there is indispensable cup of wine. The Thai girls are healthy and youthful with silver buttons, leggings, black skirts, wine cans and cups in hand. They both offered wine and sang: “This wine, I invite you, drinking from the beginning of the village at the end of the village is still fragrant. One cup of fragrant wine is like a thousand cups, for years, the wine is still fragrant, fragrant with your love”. There have been cases where guests panic because of the welcome cup, off the cup, they jumped from the window to the yard to “hide” the wine. Near the end is when the show begins. The girls who blocked us on the stairs of the stilt house to offer wine before, turned into dancers, performed ancient Thai dance such as “Khâm praise” (hand spread round); “Khap towels to open hot pot” (lift towels to invite wine); “Ripper” (circle of applause); “Destroying” (dancing for 4 people); “Falling kisses” (spread forward and backward); “Aluminum khan” (tossed scarf) … After the broadcast, the girls switched to perform the songs “Xin Le” and “Ha Oh” … Turn national customs and cuisine into tourism products Explaining the position of Thai cuisine in the local tourism economy, the director of Nghia Lo Town Culture and Communication Center Nguyen Viet Chung said that, according to the epic Quam To Muong, Muong Lo is the ancestral land of the people. Thai in Vietnam and neighboring countries. The mainstream folk culture in this land is the customs and habits of living with folk songs, folk music, folk dance … of the Thai people. Processing moss In which, traditional cuisine is a very unique culture that has been “packaged” into a typical tourism product with high economic value. Currently, there are about 20 homestay businesses owned by Thai people, providing services from eating, staying, taking tourists to visit the sights in the Muong Lo basin area, to experience making dishes, transplanting rice, harvesting agricultural products. Guests are immersed in the lives of people, cultural and cultural exchanges, so they are very interested. Many people have therefore returned to Nghia Lo during the tourist seasons and local festivals.

Jellyfish season is sleepless nights of the coastal residents of Thinh Long. The time to start harvesting jellyfish of the fishermen here starts from 1am. Jellyfish are molluscs, living in seawater. The jellyfish are caught offshore from 6 to 12 nautical miles. Jellyfish harvest season lasts 3 months, from January to the end of March of lunar calendar. Depending on the weather that jellyfish are more or less. This year, up to 20 days a month, fishermen can exploit jellyfish. Every evening, ships often catch 3,000-4,000 jellyfish. Jellyfish exploitation brings high income but hard work, many people do not have the strength to do it. Those who are not healthy do other jobs, while those who are healthy do this profession with very high income. The people here are also from jellyfish to get rich and develop their economy. According to VTC16, the preliminary processing factory of Mr. Ninh Van Chinh is one of the largest jellyfish preliminary processing factories in Thinh Long. During the day when there are many jellyfish, Mr. Chinh’s workshop operates from late at night until 18:00 the next day. Jellyfish after being preliminarily processed will be put in a centrifuge to squeeze the water, leaving only the meat. The jellyfish meat is soaked in salty brine to be freshly cooked before deep processing. Soaking jellyfish is like pickling salt, soaking jellyfish in salt water reaches 24 degrees, within 1 week to 10 days to ensure the ripeness of the jellyfish, delicious, fishy, ​​and crispy. Working as a preliminary processing jellyfish in Thinh Long quite a lot of time, Ms. Nguyen Thi Xuan said that each time she made jellyfish preliminary, she was paid 500,000 VND. She also said that the work is quite hard, but because she depends on her family, she chose this job. “When I work at night, I can still take care of my children during the day. As for the day, many people are too busy to go.” Previously, jellyfish were only pickled to become salty jellyfish and then sold in domestic and foreign markets. However, in recent years, in order to increase the value of jellyfish, production establishments have upgraded and processed deeply into instant jellyfish. Jellyfish is rich in nutrients, rich in protein, newspaper, calcium, iron and other vitamins, cool, easy to eat. Currently, 1 year, 31 milk processing establishments across Nam Dinh can supply to domestic and foreign markets about 500 tons of jellyfish. (According to Business and Marketing)

Summer food Located on Mac Dinh Chi street, Chinh Thang noodle shop is quite easy to find. Around 11am, the shop was full from the house to the sidewalk. Many guests have to wait 10-15 minutes to be served. The shop sells from 9am to 10pm, lunch and dinner time is the most crowded. According to Mrs. Vu Thi Chinh (66 years old), the owner of the shop, in the summer of 2000, when she saw diners mimicking their sweat to enjoy a bowl of pho water, she thought about changing a new dish. During the absence of guests, she rolled uncut noodles with beef and herbs. “When serving, customers like it. I have developed it until now. Rolled pho is like pho, but it is dry and suitable for summer food”, Ms. Chinh shared with Zing . Even though she is over 60 years old, Mrs. Chinh still blows away at her pho. Photo: Quynh Anh. In the early days of the business, the shop sold both cooked beef noodle roll and lemon leaf chicken noodle roll. However, customers who come to eat mostly love the rolled beef noodle soup, so she decided to only sell this type until now. Her noodle soup and bamboo noodle soup have been sold in Ngu Xa area since 1981. By 2000, the shop only sold pho roll and moved to Mac Dinh Chi to take the name Chinh Thang, which was taken from the couple’s name. Thanks to pho, she has raised 3 grown sons and both have master’s degrees. Currently, the youngest son has left his job behind to take over and succeed the family. Despite her high age, her pho manipulation is still very mature and fast. She boasts that she can roll 10 in just 1 minute. So when there are many customers, Mrs. Chinh still goes to the kitchen to help her son. To save time and meet a large number of customers at the same time, the owner must use a radio to order food with the staff in the kitchen inside. Depends on the dipping sauce With the carefulness in the cooking process and the selection of ingredients, each plate of pho brought to customers is always delicious and hygienic. “If the noodle bowl is important in the broth, the rolled pho needs a dipping sauce to balance it. Every family selling has a recipe for the sauce so my restaurant also has its own flavor. This is the result of a process.” I change to suit the taste of most diners “. A plate of pho roll of 10 is priced at 65,000 VND. Photo: Quynh Anh. Being a meticulous person, all the ingredients for pho roll such as pho cakes, beef, herbs … were ordered by Mrs. Chinh from longtime acquaintances. The shop owner said that the noodle cake must be tough and thin so that it does not break when rolled. If the cake is broken, the fried pho cannot be crunchy. The noodle roll only includes stir-fried beef with lettuce and herbs. Unlike other locations, the restaurant’s beef is a tender cutlet that is sliced ​​into a large size so it is not crumbled. Before the Covid-19 translation, the shop often welcomed many Japanese tourists. They often stop here after finishing their tour and discovery in Hanoi. Introduced by the owner as a regular customer of the restaurant, Mr. Huy Hoang (40 years old) said he had eaten at the restaurant for 7-8 years. “In the past, I lived in Hanoi every week. Later, I moved back to Quang Ninh, so today, I come here to work here and eat to help me eat.” Minh Ha (22 years old) knew about Chinh Thang noodle shop through the introduction of an acquaintance. At first, when she stopped by the restaurant, Ms. Ha thought like many other addresses. However, in the first time, she ate half a plate of pho by herself. “Pho rolled at the restaurant served is still warm, the sauce is rich. The space is clean, although eating on the sidewalk, the neighborhood is empty, so I do not find it inconvenient.” Currently, in addition to pho roll, coming here you can enjoy fried pho, crispy egg noodles, sour pho … with prices from 50,000 to 80,000 VND. Enjoying puffed pho with the restaurant’s dipping sauce will be more harmonious. Photo: Quynh Anh. Customer reviews: Ngoafood: “Compared to other addresses, the noodle rolls here are smaller, but the book is firm. The filling has enough beef and vegetables. The noodle rolls up quickly, but the fried pho serves slowly. I found it to be eaten, not very impressed. “. Ninheating: “A plate of pho roll consists of 10 pieces, served with sweet and sour sauce. The restaurant has fried egg pho, sour noodle is quite delicious”. Linh Le: “Sometimes the restaurant is crowded, the shop owner usually does not accept more customers. Rolled noodle is full, a lot of meat. Sour pho is full of scallion, delicious sauce. However, the restaurant is still slow to change.” Thao Chi Vu: “Rolled pho is quite small. Puff-fried pho and egg-fried noodles are very good. The price is quite good, about 60,000 VND / person is full”. Thuyseatbook: “Lunch and dinner is when the restaurant is quite crowded. The beef eaten with all dishes is sliced ​​into large pieces. The fried noodles are crispy outside, sticky inside”.

Ms. Truong Thi Mai, member of the Politburo, Secretary of the Party Central Committee, Head of the Central Organizing Committee, handed the decision of Secretary of the Khanh Hoa Provincial Party Committee to Mr. Nguyen Hai Ninh. On April 23, Khanh Hoa Provincial Party Committee held a conference to announce the decision of the Politburo on personnel work. Attending the conference were Ms. Truong Thi Mai – Member of the Politburo, Secretary of the Party Central Committee, Head of the Central Organizing Committee; Mr. Le Minh Hung – Secretary of the Party Central Committee, Chief of the Office of the Party Central Committee; Mr. Nguyen Khac Dinh – Member of the Party Central Committee, Vice Chairman of the National Assembly; Mr. Nguyen Hai Ninh – Member of the Party Central Committee, Deputy Chief of the Office of the Party Central Committee; Mr. Nguyen Thanh Binh – Standing Deputy Head of the Central Organizing Committee. At the conference, Mr. Nguyen Thanh Binh announced the decision of the Politburo to move and assign Mr. Nguyen Hai Ninh to resign as Deputy Chief of the Office of the Party Central Committee; appoints Mr. Nguyen Hai Ninh to join the Executive Committee, the Standing Committee and holds the position of Secretary of the Khanh Hoa Provincial Party Committee, term 2020 – 2025. On behalf of the Politburo, Ms. Truong Thi Mai has handed over the decision to Mr. Nguyen Hai Ninh . Speaking at the conference, Ms. Truong Thi Mai said that at the 11th session of the 14th National Assembly, Mr. Nguyen Khac Dinh was elected as the Vice Chairman of the National Assembly. To ensure its comprehensive, direct and regular leadership, the Politburo assigned Mr. Nguyen Hai Ninh to join the Executive Committee, the Standing Committee and hold the position of Secretary of the Khanh Hoa Provincial Party Committee. Mr. Nguyen Hai Ninh is a young officer but has 23 years’ working experience, has gone through many different positions and always completes his assigned tasks well. At the same time, he emphasized that the new Secretary of the Khanh Hoa Provincial Party Committee will continue to promote capacity and experience, devote a lot of enthusiasm to the development of the province; together with Khanh Hoa Provincial Party Committee to unite, strive and lead the successful implementation of the Resolution of the Eighteenth Khanh Hoa Provincial Party Congress; to strive to build Khanh Hoa province into a major marine economic center, a major tourist-service center of the country, and comprehensively develop in all fields by 2030, becoming a centrally run city. Mr. Nguyen Hai Ninh accepted the new assignment. Speaking to accept the new mission, the new Secretary of the Khanh Hoa Provincial Party Committee Nguyen Hai Ninh promised to try his best efforts to learn, practice, deepen reality, maintain solidarity and unity, together with the Executive Committee, the Standing Committee. Department, the Standing Committee of the Provincial Party Committee seriously complied with the leadership of the Central Government, the Politburo, the Secretariat; adhering to the Resolution of the XIII Congress of the Party, fulfilling the targets and tasks set out by the Eighteenth Khanh Hoa Provincial Party Congress. Mr. Nguyen Hai Ninh was born in 1976, is from Binh Minh commune, Khoai Chau district, Hung Yen province; Senior political theory, Doctor of Law, Bachelor of Administration. Since 2014, he was rotated by the Central Government, joined the Party Committee of Dak Lak province, and held the position of Vice Chairman of Dak Lak Provincial People’s Committee. At the XIIth National Party Congress, he was elected an alternate member of the Party Central Committee. In March 2019, he was promoted to the position of Deputy Chief of the Office of the Party Central Committee. At the XIII National Party Congress, he was elected a member of the Party Central Committee.

(The picture is from CFP)

According to the official website of the Chinese Academy of Engineering, after the presidium of the Chinese Academy of Engineering, 577 effective candidates for academician co-election are determined in 2021.

As soon as the news came out that Wang Li was recommended by the Guizhou Association for Science and Technology to be included in the list of co-opted academicians of the Chinese Academy of Engineering, people linked the matter to the “Tobacco Academician” controversy many years ago, and even ridiculed him as a “Liquor Academician”. .

As early as February of this year, the China Broadcasting Corporation published the title “Moutai Female Chief Worker Shortlisted for Academician Candidates? Be cautious! “Commentary article. The article mentioned that it is difficult to recommend the selection of academicians by researchers dedicated to the research of “wine-making” technology, which can hardly represent the strategic direction of “rejuvenating the country through science and technology”, and it will also cause people to question the direction of social scientific research and academician recommendation and selection criteria. At the same time, the article pointed out that Moutai Group is a well-known brewing company with a high market position and has ranked first in tax payment in Guizhou for three consecutive years. In this context, the chief engineer of Moutai Group was recommended by the Guizhou Association for Science and Technology to be shortlisted as a co-opted academician of the Chinese Academy of Engineering. Has it been affected by market factors other than scientific research results? If elected, will the biggest beneficiary be the brewing company he works for? “All these kinds of questions need to be faced directly, and all parties concerned should be cautious!”

The person in charge of the relevant department of the Chinese Academy of Engineering said in response in February this year that Wang Li is still in the stage of recommendation and publicity by the local Association for Science and Technology, and is not an effective candidate for the academician co-election of the Chinese Academy of Engineering in 2021. “We will continue to pay attention to the relevant situation.”

According to official information from Moutai Group, Wang Li is 49 years old. She graduated from Northwestern Institute of Light Industry (now Shaanxi University of Science and Technology) in 1994, majoring in food, and then joined Moutai Distillery. She is currently the chief engineer of China Kweichow Moutai Distillery (Group) Co., Ltd. Chief Quality Officer, has presided over and participated in the compilation of a number of enterprise technical standards, and has successively won the second prize of National Technology Invention Award, State Council Special Allowance Expert, National Light Industry “Great Power Craftsman”, National Brewing Senior Appraiser and other honorary titles.

According to the official website of the Chinese Academy of Engineering, after the presidium of the Chinese Academy of Engineering, a total of 577 effective candidates for the academician co-election in 2021 have been determined. Earlier, Kweichow Moutai’s “baijiu academician” aroused concern. On February 17, the Kweichow Moutai public account announced that Wang Li, the chief engineer and chief quality officer of Moutai Group, was shortlisted as an academician of the Chinese Academy of Engineering.

Nandu previously reported that according to an article on Maotai’s official website, Wang Li, 49, has been working since 1994 and has won the second prize of National Technical Invention Award, State Council Special Allowance Expert, National Liquor Judge, National Brewing Senior Judge and other honorary titles. He presided over and organized more than ten projects such as “Research on Moutai Flavor Substances”, “Development of Analysis Methods for Food Safety Indexes in Raw Materials and Appliances”, and “Application of Near Infrared Spectroscopy Technology in Liquor Industry”.

The Southern Metropolis reporter noticed that in an interview in July 2016, the journal “Wine Brewing” sponsored by the Heilongjiang Provincial Light Industry Federation and sponsored by the China Association for Standardization disclosed Wang Li’s early experience. The interview article titled “Chinese Liquor Youth Expert” mentioned that in July 1994, because of love, Wang Li, who had just graduated from university, moved to Guizhou from the northwest to join Moutai in July 1994.

A reporter from Nandu retrieved public information and noticed that Wang Li graduated from Shaanxi University of Science and Technology majoring in food and was an alumnus with her husband. According to the school’s official website, in March 2018, Wang Li and his wife returned to school to donate. At that time, the school’s official website published an article stating, “Wang Li, a 90-level food professional alumnus, chief engineer of China Kweichow Moutai Distillery (Group) Co., Ltd., and meter 92 alumni, director of China Kweichow Moutai Distillery (Group) Logistics Co., Ltd. Chang Zhang Bencai returned to his alma mater and donated to the museum the 90th anniversary of the Panama Gold Medal, which he has collected for many years, to commemorate the Moutai. For many years, the couple have always cared about the development of the alma mater and the school.”

According to an article in the journal “Wine Making”, after graduating from Shaanxi University of Science and Technology with a major in food, Wang Li entered Moutai as a researcher, and then went through a path from researcher, technician, technical executive to company executive.

An interview with the “Wine Making” magazine disclosed that, “In the first few years of work, Wang Li did not know how to taste wine, or even drink. It was not until 2000 that the national judge selection examination, which had been suspended for more than ten years, began again. Sensual keenness Wang Li was promoted to the Maotai evaluation training class, and passed the national judges with a good ranking within half a year.” The article commented on this incident “opened a new chapter in her career.”

At that time, Kweichow Moutai announced that Wang Li was shortlisted as an academician of the Chinese Academy of Engineering. The news quickly aroused heated discussions among netizens. On the morning of February 18, the Guizhou Association for Science and Technology responded to this matter and stated that the relevant selection complied with the statutory process, and stated that the party concerned, Wang Li, “fully has this condition.”

On the afternoon of February 18, the Chinese Academy of Engineering responded that Wang Li was still in the stage of recommendation and publicity by the Local Association for Science and Technology, and was not an effective candidate for the 2021 academician co-election of the Chinese Academy of Engineering. The Chinese Academy of Engineering will continue to pay attention to the relevant situation.

On the afternoon of the 18th, the relevant person in charge of the China Association for Science and Technology responded to the Southern Metropolis reporter and said that he was learning about the relevant recommenders from the Guizhou Association for Science and Technology. It emphasized that the list of online disputes is still in the process of local publicity.

Written by: Southern Metropolis reporter Ma Minglong and Huang Chibo

Wang Yan

2021-04-23 12:35:23

Source: Times Finance

Regarding the fact that Wang Li was not selected as an academician candidate of the Chinese Academy of Engineering, Times Finance contacted Kweichow Moutai (600519.SH) on April 23, and the other party said that it would not comment. The “liquor academician” storm caused by the election of the chief engineer of Maotai Group as an academician candidate of the Chinese Academy of Engineering has finally settled. Image source: Visual China On April 23, the Chinese Academy of Engineering website announced that after the presidium of the Chinese Academy of Engineering, 577 effective candidates for the co-election of academicians in 2021 were determined. According to the “Implementation Measures for the Co-election of Academicians of the Chinese Academy of Engineering”, it is hereby announced. The list of valid candidates for academician co-election issued by the Chinese Academy of Engineering in 2021 Source: Official website of the Chinese Academy of Engineering Times Finance noticed that Wang Li, the chief engineer of the Moutai Group, who had previously been on the hot search for the “baijiu academician”, was not listed. (Click to view related reports) Regarding the fact that Wang Li was not selected as an academician candidate of the Chinese Academy of Engineering, Times Finance contacted Kweichow Moutai (600519.SH) on April 23, and the other party said that it would not comment.

Kweichow Moutai today’s share price performance source: Snowball

As of the midday close on April 23, Kweichow Moutai rose 2.21% to 2101 yuan per share, with a total market value of 2.64 trillion yuan, which has fallen 560 billion yuan from the historical high of 3.2 trillion yuan set on February 9 this year.

On February 17 this year, the list of candidates for the 2021 co-elected academician of the Chinese Academy of Engineering was announced. Among them, Wang Li was shortlisted as a co-opted academician of the Chinese Academy of Engineering. According to the news from Kweichow Moutai, Wang Li was shortlisted by the Guizhou Association for Science and Technology.

On the morning of February 18, the official website of the Guizhou Association for Science and Technology released the “Notice on Guizhou Province’s Recommendation of Academicians of the Chinese Academy of Engineering in 2021”, stating that all candidates (including Wang Li) to be recommended this time meet the eligibility requirements for application, and I urge everyone It is understood that in view of the wide range of scientific research fields and scientific and technological talents, the selection criteria will be strictly controlled, the selection process will be strictly controlled, and the quality of the selection work will be further improved.

On the afternoon of February 18, the Chinese Academy of Engineering stated to the outside world that it had noticed the relevant information about the proposed recommendation by the academician of the Guizhou Association for Science and Technology. Wang Li, the chief engineer of Moutai Group, received social attention during the publicity process. According to the relevant regulations of the co-election of academicians, the nomination of the Chinese Association for Science and Technology is one of the channels for the formation of academician candidates. The specific procedure is to be recommended by the local Association for Science and Technology, selected by the Chinese Association for Science and Technology, and submitted to the Presidium of the Chinese Academy of Engineering to become a valid candidate. At present, Wang Li is still in the stage of recommendation and publicity by the local association for science and technology, and is not an effective candidate for the academician co-election of the Chinese Academy of Engineering in 2021, and will continue to pay attention to the relevant situation.

On the same day, the Guizhou Association for Science and Technology stated in response to a media interview: “We have noticed that there is a dispute over Wang Li’s recommendation as an academician candidate on the Internet. The recommendation process for academician candidates of the Chinese Academy of Engineering is definitely standardized. Discuss this matter. The list of academicians to be recommended is currently in the publicity period. The entire process is transparent. It is normal to have different voices on the Internet. We must follow the normal procedure.”

The news that “engineers of liquor companies become academicians candidates” also quickly aroused heated discussion. Some netizens called Wang Li a “mao-flavor academician” and a “liquor academician”. At the same time, at the close of the market on February 18, Kweichow Moutai (600519.SH) fell 5% during the intraday session. The stock price fell below 2500 yuan/share to close at 2471 yuan/share, with a total market value of 3.1 trillion yuan, compared with the previous trading day. Nearly 100 billion evaporated.

According to official information from Moutai Group, Wang Li was born in 1972, graduated from Northwestern Institute of Light Industry (now Shaanxi University of Science and Technology) in 1994, majoring in food, and then went to work in Moutai Distillery. She is currently chief engineer of China Kweichow Moutai Distillery (Group) Co., Ltd. , Chief Quality Officer. Wang Li successively won the second prize of National Technology Invention Award, State Council Special Allowance Expert, National Liquor Judge, National Brewing Senior Judge and other honorary titles.

According to Times Finance and Economics, on February 17th, both in Guizhou Province and Wang Li were shortlisted for academician candidates, including Zhou Qi of Guizhou Geological Survey Institute, Zhang Shenglin of Guizhou Highway Engineering Group Co., Ltd., and Ma Jianfeng of Guizhou University. In addition to Wang Li not entering the list of valid candidates this time, Zhang Shengli also failed to be selected.

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On April 23, the list of valid candidates for the 2021 academician co-election of the Chinese Academy of Engineering was announced. Wang Li, the chief engineer of Maotai, was not on the list.

Public information shows that after the presidium of the Chinese Academy of Engineering, 577 effective candidates for academician co-election in 2021 have been determined.

Sohu Finance and Economics found that there were 48 people in the Department of Environment and Textile Engineering, and 8 food-related candidates. Including Shan Yang of Hunan Academy of Agricultural Sciences, Gao Haiyan of Zhejiang Academy of Agricultural Sciences, Jiang Zhengqiang of China Agricultural University, Li Jianrong of Bohai University, Sheng Jun of Yunnan Agricultural University, Wang Shouwei of China Meat Research Center, Xie Mingyong of Nanchang University, Zhang of Guangdong Academy of Agricultural Sciences Name position.

In February of this year, the Guizhou Association for Science and Technology recommended the list of co-opted academicians of the Chinese Academy of Engineering and announced that Wang Li, chief engineer and chief quality officer of Moutai Group, was shortlisted for academician candidates.

China Broadcasting Corporation commented that it is difficult to recommend the selection of academicians by researchers dedicated to the research of “brewing” technology, and it is difficult to represent the strategic direction of “rejuvenating the country through science and technology,” and it will also cause people to question the direction of social scientific research and academician recommendation and selection criteria. All kinds of questions need to be faced directly, and all parties concerned should be cautious!

Some netizens also questioned the standards of academician candidates, ridiculing the names of “mao-flavor talents” and “baijiu academicians”, and asked whether Laoganma and Shisanxiang also had a chance to be shortlisted.

The Guizhou Association for Science and Technology subsequently responded to the question and stated that the Association strictly followed the relevant regulations to carry out the recommendation work, and there was no interference from other factors. At the same time, it is emphasized that candidates who are publicized do not necessarily mean that they will be co-opted as academicians.

Under the ridicule of netizens “Maoxiang Technology”, how to improve the innovation ability of the liquor industry has become one of the focuses of discussion.

Kweichow Moutai’s 2020 financial report showed that the company achieved operating income of 94.915 billion yuan, an increase of 11.10% year-on-year, and the net profit attributable to shareholders of listed companies was 46.697 billion yuan, an increase of 13.33% year-on-year.

Among them, research and development expenses were 50.398 million yuan, a year-on-year increase of 3.51%, which was less than one-thousandth of revenue.

Up to now, Kweichow Moutai has authorized a total of 160 patents, of which 62 are design patents, and 33 and 32 are invention and utility model patents respectively.

Moutai’s design patents account for about 40% of the total number of patents, mainly for wine bottles, wine boxes, etc. Up to now, there are 150 design patents, 80 of which have been suspended and no longer used. It can be seen that the design patents are very good. Timeliness.

According to rough statistics, among the 33 invention patents, Wang Li has participated in more than 20 projects, including research on brewing microorganisms, methods for identifying the quality of pit mud, and methods for determining 100 pesticide residues in liquor.

In addition, Kweichow Moutai has 32 utility model patents, including a koji powder charging system, carbon fiber spade sticks and wine-making tools, and a liquor plant structure, most of which are related to liquor production.

Sharing about the achievements after more than a decade of operating the factory in Dong Nai, Mr. Anup Kumar Dave – General Director of Kirby Southeast Asia Company, proudly: “We have built the Kirby brand in the area. Industry, and beyond, Kirby has cooperated to carry out a wide range of projects from large corporate clients, from multinational corporations to domestic enterprises. build more than 2,000 projects in the region “. Mr. Anup Kumar Dave has repeatedly come to Vietnam for business or travel, but starting in 2009, he really thought about coming here to live and work. At that time, he was in charge of the insulation business. “When I received an offer to work for a business in the building materials industry in Ho Chi Minh City, I immediately said yes because I liked this place. I officially came to Vietnam to work next year. 2011 “. THE SALARY SALARY WITH VIETNAM For a foreigner who first comes to work in Vietnam, encountering unexpected difficulties, or even cultural “shocks”, is unavoidable. However, Mr. Anup adapted very quickly: “There were some small difficulties but it was due to cultural differences and I was able to adapt quite quickly because I had experienced some jobs before. in a multicultural environment “. Ten years working in Vietnam gave Mr. Anup Kumar Dave a new perspective on work and life balance as well as how to improve productivity to achieve efficiency. “We have created an excellent staffing system and have been able to develop a number of markets to improve our business. However, I think that Vietnam still needs good labor law regulations. so that both employers and employees are equal and fair. This will further improve the business environment in Vietnam “, Mr. Anup emphasized. Mr. Anup Kumar Dave – General Director of Kirby Southeast Asia Company In Vietnam, Kirby Southeast Asia has been operating since 2008 with the factory located in Nhon Trach 3 Industrial Zone, Dong Nai province. The company has offices in the city. Ho Chi Minh City, Da Nang, Hanoi and Southeast Asian countries to facilitate serving the needs of customers quickly and best not only in Vietnam but also for countries in and outside the region such as Thailand. , Burma, Singapore, Malaysia, Indonesia, Philippines, Laos, Cambodia, Sri Lanka, Brunei and Australia. KIRBY WAY AND HUMAN USE VIEWS In many past conversations, Mr. Anup always emphasized that one of the keys to Kirby’s success in the development process is adhering to the company’s core values ​​and principles – ” Kirby Way ”. The Kirby Way is the driving force behind the company to focus on innovation, train people and empower people to increase engagement, connection and better decision-making for the job. From a human resource perspective, Kirby views employees as a core asset. Mr. Anup believes that organizations and businesses can only succeed if people are given the opportunity to contribute effectively and they work with full energy and enthusiasm. Kirby can only succeed, whether in Vietnam or anywhere, if it has a team of professional staff. When the team is professional, everyone will agree. In order for employees to agree, the company must have clear and commensurate regulations on rights and responsibilities. “I hope that, regardless of position in the company, each employee will get the income they deserve for their efforts,” Mr. Anup said frankly. “Besides, everyone is able to do the right thing to their ability. Make sure that employees are always working in a fair environment,” said Anup. “In the last three years, Kirby Southeast Asia has added more than 50 people every year, when we hire, we look at the attitudes and background knowledge about the job that person applies for. Good attitude, a lack of knowledge can be completely supplemented through the training process.Good attitude is a willingness to learn, take responsibility, take initiative and commit to a collective goal. “, Mr. Anup shared. The Kirby Way is the driving force behind the company to focus on innovation, train people and empower people to strengthen connectivity. From a business perspective, Kirby Way is customer-centric. “We had to change our mindset, go further to help our customers with all the support we could possibly have and even exceed their expectations,” recalled Anup thoughtfully. “There have been a few times when we have been challenged to deal with the increasing needs of our customers and we have succeeded in ensuring that the customer remains a top priority. Because there are customers. Only us, “Mr. Anup said. GENERAL DIRECTOR WITH HEAVY INDUSTRIES Before coming to Vietnam, Mr. Anup worked in India, Africa (Kenya), Europe (Italy) … His experience throughout his career was in the metal industry, Mr. Anup used to be works in hot rolled steel, cold rolled steel and aluminum and steel fabrication industries. Vietnam is the place where he stops the longest and pre-engineered steel is also an area in which he focuses a lot. In his own opinion, he thinks that the steel industry in Vietnam has grown significantly and more than doubled its production capacity within more than 10 years. This remarkable development stems from the ability of local producers to produce world-class quality. “The markets in Southeast Asia are developing but growth in Vietnam has been quite quiet over the past few years. Demand is expected to stabilize in the coming years. Product quality is sure to grow. due to rapid adoption of new production technology by manufacturers in Vietnam. Kirby has two distinct advantages in Vietnam: fixed labor costs and availability of skilled workers, “said Anup. Kumar Dave said. In our business, single-digit margins and high claims “Heavy industry is labor-intensive, the competition is huge and sometimes does not follow ethical principles,” Mr. Anup said, emphasizing: “Our industry supplies materials for operations. Capital construction dynamics are very cost- and time-sensitive, so there is a huge pressure on returns and cash flows due to delayed payments. considered unattractive In our business, single-digit margins and high claims So, higher risks and lower profits. The manager must look for other more efficient opportunities that the employee cannot intuitively understand. ” However, what he sees as his personal strength when working in heavy industry is the associates he works with. “I’m always focused on driving them to learn more and manage their time efficiently. Therefore, we focus on training and empowering employees to be more proactive in their work and commit realism. Currently, Kirby’s overall goal is to become the best pre-engineered steel building supplier in Southeast Asia, ”said Anup his secret to success. Kirby is one of the leading manufacturers of pre-engineered steel (PEB) buildings in the world. As a subsidiary of Alghanim Industries Group, Kirby is one of the few largest privately owned corporations in the Gulf region, with over 40 years of experience in manufacturing and sales in more than 70 countries. world.

Accordingly, about 10 years ago, Nya was a feral cat, strayed to JR Bungo-Takeda station. The name Nya, in Japanese means ‘meow’, resembles a cat’s cry. With a cute and friendly personality, Nya attracted the attention of many residents and gradually became famous. Station director Tadamasa Hino poses for a photo with the cat Nya. Therefore, the city’s Tourism Association decided to appoint Nya as the director of the station’s Tourist Information Center in September 2017. In April 2018, Nya was appointed to become the head of JR Bungo-Takeda Station. When asked about “colleagues”, Mr. Tadamasa Hino, station manager – said the cat is extremely friendly, polite and pleasant. Sometimes, Nya would fall asleep on the feet of unfamiliar customers at the station. To be able to hold this position, the cat Nya is sent to the training school to “apprentice”. In 3 years, as her position, the Nya cat helped the locality to attract a large number of tourists to and use the station’s services, when the place was facing a slump, almost stopped working. “Nya has more than 3 years of experience working at the station. I hope the cat continues to help the station grow.” On the occasion of Nya’s third-year inauguration, the city’s Tourism Association presented the station chief with a wooden box filled with cat food. This is a gift to encourage and acknowledge Nya’s contribution. Approximately 30 people attended the celebration. Participants were given postcards and biscuits with the image of a cat. Megumi Fujino (48 years old) station staff – said: “I hope Nya prioritizes health, entertainment with visitors should follow her own health”. Minato Miyahara, a 3rd grade student at Taketa Elementary School excitedly – shares: “Nya is very bright and cute. I want her to continue to bond here” Children play with cat Nya, station chief JR Bungo-Taketa, Japan.

If the headquarters of the representative office, the affiliated office and the private house, the Head of the mission is a building with its own campus with its own gate, the signboard is attached next to the main gate. Pictured is the signboard of the Embassy of Vietnam in Thailand. (Source: VNA) Signboards with the national emblem of the Socialist Republic of Vietnam engraved, the National Emblem “Socialist Republic of Vietnam” and the name of the representative office, subsidiary office or private house are written in two languages. The Vietnamese language is written first and the official language of the host country or a foreign language commonly used in the host country, the international organization will write it later, the font size is the same and the font size is the same. Signboards should be hung at eye level. If the headquarters of the representative office, the affiliated office and the private house, the Head of the mission is a building with its own campus with its own gate, the signboard is attached next to the main gate. If the headquarters of a representative office or affiliated office is a part of the office building, the signboard is attached next to the main door of the representative office or affiliated office. If a private house, Head of the representative agency is an apartment located in an apartment building, depending on requirements, it can be hung or not. If there are signs, signs are mounted next to the main door of the apartment. Signboards are made of gold copper, red engraved inscriptions, around with red veins, about 1cm from the edge. The signboard is rectangular, the width is equal to 2/3 of the length and the size is designed in harmony with the size of the gate or door where the signboard is located.

The Hanoi City Party Committee has just unanimously decided to expel Party 4 individuals involved in the Nhat Cuong case.

The Hanoi City Party Committee Inspection Committee has just announced the content of the 9th session, which examines and disciplines him. Nguyen Van TuMember, term of 2015-2020, former Chief of Office of the City Party Committee, former Director of Hanoi Department of Planning and Investment; he Nguyen Tien Hoc, former Deputy Director of Hanoi Department of Planning and Investment; grandmother Pham Thi Kim Tuyen, Head of Business Registration No. 1 and Ms. Pham Thi Thu Huong, Chief of Office of Hanoi Department of Planning and Investment.

Individuals who were disciplined by the Hanoi Party Committee Inspection Committee at the 9th session, are being prosecuted, detained for being involved in criminal cases violating the law on bidding in the past. submission of bidding package Digitalization of documents for business registration in 2016, 2017 at Hanoi Department of Planning and Investment.

After reviewing, the Inspection Committee of the City Party Committee found that the four party members mentioned above had taken advantage of their positions and powers to illegally intervene in bidding activities in the process of selecting contractors to implement the bidding package. Digitalize business registration documents in 2016 at the Department of Planning and Investment.

Pursuant to the Politburo’s Regulation No. 102-QD / TU on disciplinary punishment for violating party members, the Inspection Committee of the City Party Committee voted unanimously to request the competent Party organization to take disciplinary action in the form of excommunicating the party against Mr. Nguyen Van Tu, a member of the 2015-2020 term, former Chief of the Office of the City Party Committee, former Director of Hanoi Department of Planning and Investment.

On April 14, 2021, the Standing Committee of the Party Committee held a unanimous meeting to propose the expulsion of the Party against Mr. Nguyen Van Tu.

Proposing the Standing Committee of the Party Committee to consider and decide to discipline the Party by expelling Mr. Nguyen Tien Hoc, a party member, former Deputy Director of the Hanoi Department of Planning and Investment.

On April 14, 2021, the Standing Committee of the Party Committee held a meeting to unanimously vote on the decision to expel the Party against Mr. Nguyen Tien Hoc, a party member, former Deputy Director of the Hanoi Department of Planning and Investment.

The Hanoi Party Committee Inspection Committee decided to discipline the Party expulsion against Ms. Pham Thi Kim Tuyen, former member of the Standing Committee of the Party Committee, Chairman of the Inspection Committee of the Party Committee of the agency, Head of the Business Registration Department. Department and Ms. Pham Thi Thu Huong, former Party member, Chief of Office of Hanoi Department of Planning and Investment. At the same time, the Party Committee, the Board of Directors of the Hanoi Department of Planning and Investment were assigned to review and consider responsibilities for 7 members of the Expert Group.

At the ninth session, the Hanoi City Party Committee Inspection Committee also considered and resolved complaints of discipline of the Party Committee of the Party Committee of Giang Chinh Street, Bien Giang Ward, Ha Dong District. The Inspection Committee of the City Party Committee decided to maintain the form of reprimand. Requesting the Standing Committee of the District Party Committee, the Inspection Committee of Ha Dong District Party Committee to seriously draw from experience and promptly overcome the shortcomings and shortcomings that have been pointed out.

The Hanoi Party Committee Inspection Committee also considers and concludes the inspection of the implementation of the task of inspecting, monitoring and enforcing the Party’s discipline for the Standing Committee, the Inspection Committee of the Long Bien District Party Committee.

The police agency investigating and searched the home of the accused Nguyen Van Tu on the afternoon of December 28, 2020. (Photo: VNA).

Earlier, Dai Doan Ket reported “Chief of the Office of the Hanoi Party Committee Nguyen Van Tu is prosecuted”:

On the afternoon of December 31, 2020, at the press briefing meeting of the Hanoi Party Committee, regarding the case of the prosecution and arrest of the Chief of the Office of the Hanoi Party Committee Nguyen Van Tu, Deputy Head of the Standing Committee of the Propaganda Department Hanoi Party Committee Pham Thanh Hoc said Mr. Nguyen Van Tu was prosecuted and detained in relation to his time as the director of the Hanoi Department of Planning and Investment, not while he was the Chief of the Office. Hanoi City Party Committee.

Before that, on the afternoon of December 28, 2020, the Police Department of Investigation of the Ministry of Public Security (C03) issued a decision to prosecute the accused, a search warrant and arrest warrant for 2 defendants on charges of “Violating regulations Bidding has serious consequences ”according to Article 222 of the 2015 Penal Code, amended and supplemented in 2017, including: Mr. Nguyen Van Tu, former Director of Hanoi Department of Planning and Investment, Chanh Van Hanoi Party Committee Office; Pham Thi Thu Huong, Chief of Office of Hanoi Department of Planning and Investment.