Minister of Information and Communications Nguyen Manh Hung chaired the State management briefing in the second quarter of 2021. Source: mic.gov.vn Accordingly, currently fighting against the Covid-19 epidemic has changed from being the main defense to the main attack; the attack on all 3 shots: Active testing even when there is no epidemic and rapid testing; switch from encouraging to mandatory use of some key technologies; Vaccines are the decisive attack. Action motto from “5K + vaccine” to “5K + vaccine + technology”. According to Minister Nguyen Manh Hung, technology is important to apply before the epidemic, because it is like a “night watch” to protect people, so that when the epidemic breaks out, we have data to detect quickly. close contacts, not large-scale isolation. Therefore, the Ministry of Information and Communications must work closely with the Ministry of Health to propagate so that people understand that the application of technology is a factor to ensure successful epidemic prevention and control. Technology must be applied in the stages of medical declaration, entry, testing, tracing, isolation, vaccination; even technological solutions to measure and warn about a well-ventilated working environment, reducing the risk of infection. Along with that, it is necessary to strengthen persuasion for people to understand and voluntarily use and not abuse administrative measures. The Minister of Information and Communications also emphasized that technology is a lot but must not cause trouble for people, that is, it must be re-integrated through a single portal, people only have to do it once. The establishment of the Technology Center for Covid-19 prevention and control is also for that purpose. Technology must bring benefits to the people, the community and the value brought must be greater than the cost. Technology is not an investment to take advantage of, not an additional cost for the budget, for the business or organization, but for the technology to create added value.

That is the first reason why many restaurants in New York City have set up separate areas to serve diners who have been vaccinated against Covid-19. They think that people who have been vaccinated, even though they gather in close proximity, the possibility of disease transmission is very low, according to New York Post . But most of all, restaurant owners admit that they want to give diners the feeling of dining in 2019, a time when Covid-19 has not yet appeared. Carroll Place bar set up a separate area for customers who have been vaccinated. Photo: New York Post. Carroll Place bar (157 Bleecker Street, West Village) plans to open a new seating area for guests who have been vaccinated against Covid-19 on June 9. Restaurant owner AJ Bontempo shared: “I think that when life starts to return to normal, people will want to feel comfortable eating without having to worry about the disease like before. The new area is like a gift to those who have been vaccinated.” Of the 109 seats on the main floor of Carroll Place bar, 90 are reserved for vaccinated guests. The remaining seats are arranged behind the stage for the disabled because there are suitable restrooms located on this floor. Meanwhile, 50 seats upstairs and another 130 seats outside will be reserved for unvaccinated customers at the bar. Jolene Pub in Manhattan reopened, serving only vaccinated diners. Photo: New York Post. The Carolines, a comedy club on Broadway, is also offering the best seats indoors for those who have been vaccinated. “The easiest way to get the best seats in the house? It’s vaccination! We require theatergoers to present their vaccination cards,” said Caroline Hirsch, founder and owner of the Carolines Club. She further explained that continuing to maintain a minimum distance of 2 meters will reduce the capacity of the theater to serve. In the future, some performances at the Carolines will be exclusively for vaccinated audiences. “Our actors are always hoping to perform in front of a packed audience of people who have completed their Covid-19 vaccinations. When you’re a comedian, you want to see your audience laugh. Actors will not feel anything when they have to be 4 meters away from the audience and are covered by a plastic wall, “said Ms. Hirsch.

The stuffed bears also participate in the prevention of the Covid-19 epidemic, with the role of ensuring social distancing. At Dream World amusement park in Pathum Thani, Thailand, oversized teddy bears have been placed on roller coasters for visitors to have companions. Teddy bears sit next to diners in Bangkok, Thailand. Source: Reuters Some restaurants and cafes in France or Thailand also arrange teddy bears to “companion” with diners. Anyway, teddy bears are cute and make the tables more pleasing to the eye, compared to using mannequins in some restaurants in Japan, Germany and the US before. Spacing hats Unique spacing hat at Cafe & Konditorei Rothe, Schwerin, Germany. Source: Handout Last year, to celebrate its reopening, the Cafe & Konditorei Rothe store in Schwerin, Germany provided diners with specially decorated hats made of sponge, designed to ensure social distancing. everybody. Also in Germany, for the same purpose, the giant paper crowns of Burger King went viral. The paper crown became a trend, then appeared in Singapore and Burger King posted instructions online so people can make their own. Yoga Balloons Yoga balloons at Hotel X Toronto, Canada. Source: Reuters This innovative concept was introduced in June 2020, on the premises of the Hotel X Toronto complex in Canada. An outdoor activity unit has partnered with local yoga and fitness centers to organize classes amid Covid-19. Fifty bubbles were created, with each practitioner practicing in a private and safe space. Greenhouse cuisine Dinner in the greenhouse in Amsterdam. Source: Getty Images The Covid-19 pandemic has caused restaurants around the world to find solutions to attract customers while ensuring safety and distancing. The idea of ​​the company Mediamatic Eten in Amsterdam (Netherlands) is to create beautiful small greenhouses, with a capacity of 2-4 guests. Service staff will not need to enter the greenhouse and have virtually no contact with customers. They stand outside and deliver food and drink by long boards. The greenhouse model then became popular throughout restaurants in Europe and America. Art through car glass Watch art performances through car windows. Source: Getty Images The “drive-in” movement isn’t just for movie screenings, it’s been extended to music events in Canada, the US, and Europe. Opera lovers sat in their cars to watch the live performances, with music streamed over the car’s radios. In Germany, nightclubs like Club Index in Lower Saxony or World Club Dome in Düsseldorf drive to the front of the stage, where DJs play and everyone enjoys in their private cars. Art exhibitions for car design also took place in Brazil, the Netherlands, North America and Singapore, as visitors drove around to admire the large panels. Mobile bar Mobile bar at Ocean House hotel. Source: Handout Bars at many hotels are still closed to limit mass gatherings, so many places have changed about this service. The Ocean House hotel in Rhode Island, USA has launched a bright red bar, which is pushed from room to room during cocktail hour, along with some drinks and accompaniments. The Royal Champagne Hotel & Spa in Champillon, France added a button “Champagne, Please!” into the phone in the room, so that the customer can order wine at any time. Le Bristol Paris has launched a “Ring and Drink” service, with the hotel’s bartenders mixing cocktails in the room, from a mobile bar. The Fullerton Hotel in Singapore is even more innovative: they offer in-room cocktail making classes for guests. A single table Table service in the middle of a field in Värmland, Sweden. Source: Handout “Bord för En”, which means “table for one” in Swedish. This service takes you to the middle of the field, with a table, a chair, no waiter and no other guests. The three-course meal was served to such single guests by chef Rasmus Persson and his wife, during last spring and summer. Tables and chairs are set in the middle of a meadow in Värmland, Sweden, and meals are delivered in a wire-drawn basket. Likewise, the Waldorf Astoria Los Cabos Pedregal in Mexico has opened a private dining spot perched on the rocks overlooking the Pacific Ocean. The table is located in the courtyard, on the cliff below the restaurant. This special dining table can accommodate up to 6 people, and each diner must pay at least 1,500 USD to reserve a seat.

Illustration. (Source: congan.com.vn) Prime Minister has just issued Official Letter No.683/TTg-KGVX on extending the implementation time of the Project according to Decision No. 1984/QD-TTg dated October 31, 2014 of the Prime Minister. The Prime Minister agreed with the proposal of Ministry of Information and Communications on continuing to implement the “Project on provision of radio and television services via the Internet for overseas Vietnamese in the period 2015-2020” until the end of 2021. The Prime Minister assigned the Ministry of Information and Communications to urgently collect opinions from ministries and agencies, complete the Project for the period 2021-2025; in which, attention must be paid to ensuring efficiency and compliance with the law, especially on copyright, to meet the requirements and tasks of external information; report to the Prime Minister. “Project on provision of radio and television services via the Internet for overseas Vietnamese period 2015-2020″ approved by the Prime Minister in Decision No. 1984/QD-TTg dated October 31, 2014 with the goal of providing complete, timely and accurate information to the Vietnamese community in Vietnam. abroad, serving the Party and State’s external information tasks; continue to expand the radio service area, TV via the Internet in order to provide diverse, rich and high-quality television services, especially in key areas on the basis of suitability with Vietnam’s socio-economic development conditions and trends. technology development in the world. The project also aims to increase the quality, content and duration of radio and television programs over the Internet on the basis of effectively combining different Internet-based television technology solutions; ensuring an average of 0.6-1 million people access the service every day and the system is capable of serving 150,000-200,000 concurrent service users.

Customers will not be served food and drink on the spot starting from 12 pm on May 7 until a new notice to prevent and control COVID-19 in Da Nang. (Photo: Tran Le Lam/VNA) On the evening of May 6, the People’s Committee of Da Nang City issued Official Letter 2707/UBND-KGVX on continuing to suspend services for epidemic prevention and control. COVID-19 . Chairman of the People’s Committee of Da Nang City Le Trung Chinh requested that from 12 o’clock on May 7, the operation of restaurant , shops, food and beverage service establishments; Stores are only allowed to sell goods to customers to take away, order and sale online , delivery to customers’ places; It is strictly forbidden to serve guests on the spot. Previously, at 0:00 on May 4, Da Nang city suspended cultural festivals, sports, religion, beliefs, worship, art performance events; the operation of non-essential business and service establishments at amusement parks, places of entertainment, beauty establishments, bars-pubs, discos, karaoke, massage, video games, cinemas, casino, public internet service point; walking street activities, night market. Da Nang temporarily suspends the organization of collective meals and drinks (filial weddings, weddings, parties, housewarming…) with more than 30 people; fitness, sports and bodybuilding activities at the gym, yoga, billiards; indoor sports activities; sports and martial arts activities that have direct contact; swimming activities; teaching and learning activities in schools. Public means of passenger transport (including taxis, grab cars) in the area are allowed to operate but transport no more than half of the permitted number of people for each type of vehicle and take measures to prevent and control the epidemic according to the law./.

Invest in experience: Expensive restaurants emphasize the dining experience of their diners. At the same time, visitors to these locations are looking for unique flavors and experiences rather than filling their stomachs. With small servings, they will be able to taste a variety of foods and be able to feel and distinguish the fresh and delicate flavors of each dish. Tasting menu: Most restaurants serve a three-course meal: starter, main course and dessert. While with fine dining, the number of dishes for a meal can be up to 12, even 20, including finger food, appetizer, soup, salad, fish, first main course, palate wash , second main course, dessert… If all of these are served according to the regular portion, diners will quickly fill up before tasting all of the dishes. That’s why restaurants reduce the amount of food served. Small amounts raise expectations: In fine dining, small servings keep diners excited to taste and enjoy the richness of the meal. Seeing a plate of food with a small portion makes people curious as to what is special about it, and after eating it, they will expect more about the next dish. Expectation is what is fun and makes the dining experience even more memorable. Each dish has expensive ingredients: Dishes with carefully selected ingredients, delicate, popular in high-class restaurants. For example, half a kilogram of Wagyu beef can cost $200 and caviar costs about $10,000 a kilo. A dish that includes both these foods and adds Italian truffles (about 7,500 USD/kg) will definitely cost a lot. In addition, luxury restaurants often import ingredients. This increases costs and affects menu prices. To keep prices from getting too high, they serve smaller servings. Smaller servings look more elegant: With time, the minimalist trend also entered the culinary world and high-end restaurants have begun to consider “small is elegant”. With small servings, the chef will easily create decorations and customers will feel the elegance from sight to taste. Each dish is a work of art by the chef: For expensive restaurants, cooking techniques have evolved into a blend of aesthetics, art and design. Like a work of art, the smaller portions allow the chef enough space on the plate to show off their artwork. French dish Gargouillou consists of at least 16 vegetables cooked individually, then arranged on a plate like a work of art that can impress any diner. Diners do not get bored with the dish: The first bites make diners feel the food tastes the best. Human taste buds will get used to a taste after 4-5 chews and will become less sensitive. Small servings will avoid boredom and help your mind remember the flavors for a longer time. Therefore, the chefs focus on the quality of the dish rather than the volume.

After Charlton ordered the human staff, the second robot delivered the finished food to the customer. The food is neatly arranged on the tray. “Thank you,” Vicki Charlton said. The robot replied “Nothing”. Restaurant Mr. Q in South Florida (USA) uses robots to serve customers. Photo: Sun-Sentinel. For the past several weeks, Joy Wang, the owner of Mr. Q has difficulty recruiting waiters on weekends, when the number of visitors is too large. “A former employee once told me that they would rather stay home and get unemployment benefits,” Wang said. Due to not recruiting enough staff, Wang decided to use robots to assist in serving the restaurant. Last week, she bought three service robots for $30,000. According to the Sun-Sentinel , Mr. Q is one of the first restaurants in South Florida to use robots to serve customers. This trend also extends to Miami. In late March, REEF, an online restaurant service company, partnered with startup Cartken to produce a local food delivery robot. Matt Lindenberger, chief technology officer of REEF, said the electric robot can deliver goods in the downtown Miami area in 30 minutes. According to Lindenberger, the robots are the size of hot dog carts, which can climb up or down sidewalks, automatically avoiding cars and pedestrians. In addition to the reception robot, Mr. Q also equips a robot to serve food. Photo: Sun-Sentinel. “Applying service robots helps to save staff costs. Instead of using 5 people to deliver 5 orders, I can use 3 robots and a human,” Lindenberger said. In California, fast-food chain Chik-Fil-A also plans to use semi-autonomous robots for delivery, while Domino’s will deliver pizza by robot car in Houston. An employee at Mr. Q thinks it’s reasonable to apply robots because they don’t carry disease-causing viruses, don’t cough on food, don’t rest (unless they need to recharge). Instead, they are always happy, only interested in work. Michael Salcedo, waiter at Mr. Q said the older guests enjoyed Peanut. It also takes care of taking orders if another employee is busy. When bringing guests to the table, Peanut’s touch screen will display the menu. On special occasions, the robot can even sing “Happy Birthday” or “Merry Christmas” in four languages. Older diners enjoy being served by robots. Photo: Sun-Sentinel. Unlike Peanut, the restaurant’s two remaining service robots are unnamed. However, Salcedo prefers to call them Beavis and Butthead, because they often bump into each other in restaurants. Shaheen Maleki, restaurant manager Mr. Q said the robots are sometimes quite noisy. “There was a time when Peanut was about to run out of battery. It says ‘I have to go back. I had to go back by myself’, while we couldn’t find the volume button (to adjust the robot’s speakers)”, Maleki said that the service robot both attracts customers and helps the restaurant, but can also be annoying at times. . According to Maleki, many customers film the robot and then post it on the Internet to help the restaurant become more known. With large dining tables, a robot can serve food in one go, the job sometimes requires 3-4 people, or one person has to move many times. Various types of unique robots at the technology fair in Thailand Amazing robotic assistants helping with directions and serving food and medical robots were showcased at a recent tech fair in Thailand.

He Dao Van Nam ( 53 years old, from Vinh Phuc) has 5 daughters, all of them are married far away, but they all love their parents and come back to reunite every weekend. The cowpea rig is full of fruit, cultivated and cared for by Mr. Nam. Loving the children who are getting married far away, and wanting them to have clean vegetables and fruits to use every day, he made his own garden at home so that every weekend the children would have food to pack to take away. At first, his family only planted a few perennial fruit trees such as jackfruit, pomelo, sapodilla, coconut, apple, etc. Later, when the children got married, Mr. Nam planted many other fruits and vegetables. Knowing that their parents love bonsai but don’t have much money to buy, the daughters sometimes come back and add more plants to the garden. Gradually the garden was also filled with green trees. “My garden is about 200 square meters. Trees surround the house, so in the summer you don’t have to worry about the children playing in the sun. On both sides of the house, my wife and I mainly grow perennial fruit trees, in front of the yard are pots of ancient roses. In the garden, there are more asparagus, cloves, chayote, strawberries and some short-term leafy vegetables,” said Mr. Nam. Fresh asparagus stalks The garden is full of different kinds of fruit Also according to Mr. Nam’s share, he gardening completely by organic methods, so the short-term vegetables and flowers must be taken care of more meticulously from the stages of composting, pruning leaves, catching worms, etc. “The house is surrounded by fish ponds, so the humid environment will have many insects. There are vegetable seasons when I’m busy and I don’t have time to take care of them, the insects eat all the roots and tops, I have to buy new plants instead, take care of the vegetables from the beginning. With fruit trees, it takes less care, the tree still grows and bears a lot of fruit,” said Mr. Nam. Daughters get married far away, every time they return to their hometown, they feel at peace in front of their parents’ garden. It is a strange thing that all the fruit trees in Mr. Nam’s house do not have to be cared for much, but they are very wrong. Neighbors who came to visit also praised his garden and learned from his experience of taking care of plants. “There are five jackfruit trees with a harvest of up to 100 fruits growing from root to tip, my family has to pick and share with everyone. Even the coconut tree, when my daughter was pregnant, she kept picking the whole room of coconuts to drink but couldn’t. There are fruits that are aged for a long time and I bring them to the store with meat, which is also very delicious. My wife and I are very happy to share with everyone the results we have made,” said Mr. Nam happily. The garden is green all year round The garden contains many deep memories with Mr. Nam’s family. He still vividly remembers the hot summer afternoons, the children who couldn’t sleep, kept playing with goods, eating mandarin umbrellas, jumping rope under the jackfruit tree. He wants nothing more than to want his children to be happy and peaceful like the childhood memories that they still tell each other to this day. “Happiness is simply the moment when the whole family goes out to the garden to pick vegetables, happily cook family meals, and watch the children play under the tree. My hometown is a bunch of sweet star fruit, so I always want my children to eat the “bundles of sweet star fruit” made by myself. I will collect and grow a lot of delicious vegetables and sweet fruits so that every time I go back to my hometown, my children and grandchildren can eat well,” said Mr. Nam.

The prices of clean meats at supermarkets are more expensive than in traditional markets, but still remain at the old prices. At traditional markets, supermarkets, food products, green vegetables and basic necessities are still plentifully sold, but according to many small traders in Hanoi, goods are consumed slower than in Vietnam. there are no cases of COVID-19 infection in the community. Purchasing power in the market decreased by 20-30% compared to before the epidemic. “Currently, Thai mango prices are still stable, delicious types are sold at 45,000 – 50,000 VND / kg, medium types from 35,000 – 40,000 VND / kg; Saigon mango prices range from 60,000 to 65,000 VND / kg. The price of imported apples has inched more. If in the past, the price was from 90,000 – 100,000 VND / kg, now it increases by 10,000 VND / kg; Delicious type is currently selling for 150,000 VND / kg. The price of Envy apple is from 180,000 to 200,000 VND / kg, an increase of 10,000 – 20,000 VND / kg compared to before ”, said Pham Thi Ngo, a fruit trader in Hang Bun street, Hanoi. According to Ms. Pham Thi Ngo, due to concerns about translation, purchasing power decreased from 30 to 40% compared to before, because people are less likely to go to the street. Number of customers buying by phone is negligible, except on the first and full moon holidays. In the hot weather, the price of oranges and tangerines increased from 5,000 to 10,000 VND / kg compared to before. Saigon orange price is 60,000 VND / kg; sweet tangerine is 70,000 VND / kg. Due to an outbreak, many restaurants and eateries were empty, so the consumption of goods was slower than before. “The necessities and food are many, but now many restaurants have to close due to the absence of customers, prolonged epidemics, so food and food are now abundant and the price is even softer”, Ms. Nguyen Thi Mai Lien – cottage said Dong Xa market, Mai Dich ward, Cau Giay, Hanoi. According to the owner of a fresh fish stall at Lo Lua “toad” market, Bach Mai street, the price of many types of fish is 5,000 to 10,000 VND / kg cheaper than before. Tilapia is currently sold for between 40,000 and 45,000 VND / kg, depending on the type; red roses 58,000 VND / kg, down 2,000 VND / kg; carp 67,000 VND / kg, down 3,000 VND / kg; carp 60,000 VND / kg. “About 1 week back, people went to the market less everyday because they bought food together for 3 days or 1 week. Normally, with fresh produce like fish, many housewives only buy goods for stock for 3 days, ”said Lien Hoa, a small trader selling fish in Lo Lua“ toad ”market. Goods are flooded at the supermarket. From the beginning of the year until now, the price of beef and pork has not fluctuated, even “cooled down”. At the traditional market of Phan Huy Chu, the price of billed beef remained at 310,000 VND / kg; beef tenderloin is 350,000 VND / kg; corn meat 350,000 VND / kg; Corn flower core from 420,000 to 620,000 VND / kg, depending on type. In some “toad” markets in Hanoi, the price of pork decreased slightly compared to before. Currently, the price of lean meat is 140,000 VND / kg, down 10,000 VND / kg compared to before; ham meat from 110,000 to 120,000 VND / kg, down 10,000 VND / kg compared to before, especially fat reduced to 15,000 VND / kg at the price of 60,000 VND / kg. Sharing with the News reporter on May 10, Ms. Vu Thi Thanh Van (housewife), Bach Mai street shared: In recent days, food prices at Trai Gang market, Bach Mai street are still as stable as before. there is no translation of COVID-19 in the community. Accordingly, the price of raw chicken feathers is 120,000 VND / kg; choysum is 10,000 VND / kg; cabbage is 8,000 VND / kg; mosquito net 5,000 VND / kg, morning glory 8,000 VND / kg… Because I am afraid of translation, I go to the streets less and buy food for the whole week. COVID-19 lasted, so commodity prices decreased, but people’s spending also reduced more “, Ms. Vu Thi Thanh Van shared. Many supermarkets apply promotional goods to stimulate demand. As noted by the reporter of News, at supermarkets such as Big C, Hapro Mart, VinMart … goods are all full on shelves, commodity prices have not increased, not to mention there are promotions. great forever for customers. Visitors to the supermarket are checked their temperature, asked to wear a mask, hand sanitizer to prevent epidemics. Representatives of distributors and markets in Hanoi all stock up twice as much in warehouses to supply the market. Fresh food, essential goods to fully serve people, there is no shortage of “fever” prices. “Hanoi has prepared a large quantity of goods, serving the local people’s anti-epidemic needs. With the amount of goods in reserve for 3 months, 17 essential goods are worth 194,000 billion VND. Hanoi also reserves an amount of goods of nearly 30,000 billion VND to be ready to support provinces and cities in neighboring areas if complicated epidemics occur “, Ms. Tran Thi Phuong Lan – Acting Director of Department of Industry and Trade Ha Cabinet said.

Raw material is expensive Food with carefully selected and delicate ingredients is quite popular in high-end restaurants. 0.45kg Wagyu beef costs nearly 5 million dong and a kilogram of caviar costs about 23 million dong. Imagine a “packaged” dish full of these ingredients and adding Italian white truffles (costs about 17 million VND per kg), how high will the price be? Because of using high quality ingredients with exorbitant prices, it is easy to understand why the serving size must be smaller for the dish to be affordable. Easier to decorate Smaller servings are easier to style, something that diners at upscale restaurants – who enjoy them with their eyes first and then taste – are extremely important. Enjoy more dishes Most restaurants serve a 3-course meal, including appetizers, main courses, and desserts. Sometimes customers just order the main course. However, in high-end cuisine, meals can be up to 12 dishes, including: finger food, appetizer, soup, salad, fish, a first main course, second main course, cheese, dessert and a drink / cake. No one can eat all of those things if they are served to the usual portion. That’s why restaurants reduce their food intake, so you can taste each one a little. Artwork There is a French dish called Gargouillou, consisting of at least 16 different vegetables, cooked separately. The disc is arranged as a work of art and is sure to impress any customer who sees it. Imagine trying to beautifully arrange all these tiny vegetables on an already full plate. And of course it won’t look as good as it should be. Therefore, to meet aesthetic requirements, the chefs will estimate a suitable “small” serving. Enjoy the full flavor The first bite of a meal always tastes the best. This is because your taste buds become less sensitive when you eat a lot. Knowing that, the chefs focus on the quality of the dish rather than the quantity. By serving smaller servings, we tend to better enjoy them one by one, rather than get bored with large amounts of regular meals. Make a high-end impression We often take pride in being part of an exclusive event or owning a limited edition item. The saying “less is more” and “good things come in small packages” certainly apply to this. It is not surprising to go to a luxurious place and enjoy a meal brings similar feelings, especially when the dish contains a small amount of ingredients that we consider to be excellent quality. Increase your expectations for the next item Seeing such a small amount of food, we wonder what its real reason is. But in a dinner with many dishes, it will surely make us curious to know what the next dish does. Expectation is a very interesting thing.

In this season, the grasses in the early spring in the wild have also begun to grow, and Artemisia sphaerocephala is the first wild vegetable that turns green in spring. Artemisia sphaerocephala is not only a wild vegetable, but also a traditional Chinese medicine. It can be said that it is a kind of medicine and food. Artemisia sphaerocephala is a kind of traditional Chinese medicine. Artemisia argyi also has a good effect on coughing, sore throat and so on. When I was young, every spring my mother would take us to dig wormwood on the hillside in the wild, put red dates and boiled water for us to drink, and make dumplings and buns are all very good flavors. Today I will share with you a very simple method. Once it is steamed, it is served on the table. It is fragrant and delicious. Don’t miss it in early spring. It’s a pity if you don’t know how to eat.

Materials used: Artemisia argyi, flour, salt. Dip: garlic, light soy sauce, vinegar, sesame oil, salt.

Practice steps:

The first step: Artemisia sphaerocephala is dug out in the wild. Artemisia sphaerocephala is still very small this season, but it is very tender and has no bitter taste. It is the most suitable for eating. Not only is it steamed and delicious, it is great for making buns and dumplings. When digging for wild vegetables, you must recognize Artemisia sylvestris. Artemisia sphaerocephala is similar to wormwood, but there will be a layer of white fluff on the surface of Artemisia sylvestris, but Artemisia spp. does not.

Step 2: Pick the wormwood that was dug up, rinse and soak for a while, remove it.

Step 3: Put the removed Artemisia annua into a basin directly without controlling the water content, and add a little flour and salt.

Step 4: Grab and mix evenly with your hands, so that each plant of Artemisia annua is covered with flour. Be sure not to add too much flour. If you add too much flour, the steamed wormwood will become hard and not tasty.

Step 5: Put the mixed white wormwood in a cage and steam it on high heat for about 10 minutes.

Step 7: Artemisia sylvestris is cooked thoroughly, and you can put it on the basket to see that the stalks of Artemisia sylvestris steamed in this way are distinct and taste good. Don’t make a mistake in this one step of steaming wild vegetables. It tastes fresh and delicious. The throat is comfortable and does not cough. It is a pity that you do not know how to eat.

Step 8: It tastes better with a bowl of garlic dipping sauce. Garlic juice method: mash garlic into puree, add light soy sauce, vinegar, sesame oil, salt and mix well and serve.

Feng’er words:

1. Artemisia sphaerocephala should be recognized and dig again. Even if Artemisia seed is mixed with wild plants, it does not matter, it is also an edible wild vegetable.

2. When steaming wild vegetables, remember not to put too much flour. Steamed wild vegetables with too much flour are all dough, which is not tasty.

   Thanks for reading my article. It will be updated every day. There are time-saving breakfast, Chinese food, various pastries, baking, jam, sorbet, desserts, etc. Welcome everyone to visit. Like all of my home-cooked food, please like it~ share~ collect~ follow~ I am waiting for you here~~ the original image and text Xuefenger, theft must be investigated!!!

Dongfang.com reporter Liu Xiaojing reported on April 22: Today, the “Shanghai Citizens’ Personal Learning Account (Study Code)” Alipay Mini Program was launched at the “14th Five-Year” Development Forum of Shanghai Lifelong Education Credit Bank, which also marks Shanghai. The era of Credit Bank 2.0 is coming.

The reporter understands that Shanghai Lifelong Education Credit Bank (hereinafter referred to as “Shanghai Credit Bank”) is a learning achievement certification management center and conversion service platform for Shanghai citizens, with the identification, accumulation and conversion of learning achievements as the main function.

As the first provincial credit bank in China, Shanghai Credit Bank has continued to research, explore and practice without a ready-made model to learn from, established a credit conversion system and mechanism, created a talent training “overpass”, and initially achieved coverage Communication and convergence of various types of education in the city.

Since its establishment in 2012, Shanghai Credit Bank has established more than 4.3 million personal learning files for 15% of the city’s permanent population, accumulated more than 85 million learning achievements of various types, and accumulated more than 100,000 credit transfers among various types of education. , The effect of serving the construction of a life-long education system and the construction of a learning society has initially appeared.

“Personal learning account” is a personal account that links personal comprehensive learning results and experience, links personal educational learning results, professional experience, and social activities, and deposits various types, stages, and levels of learning to enhance the results of personal accounts through the credit bank.

With the increasing demand of learners for mobile learning, in order to solve the bottlenecks such as the inconvenience of real-name authentication, the lack of accumulation of learning achievements, and the low user activity in the operation, Shanghai Credit Bank developed the “Study Code” Alipay Mini The program lays the foundation for an inclusive personal learning account in the future.

It is understood that the “Study Code” Alipay applet is an entrance to a personal learning account. Learners can search for “Shanghai Credit Bank” through the “Alipay” public entrance interface.

The mini program has three functions: “upload”, “scan code” and “bright certificate”: learners use the “upload” function to continuously enrich personal lifelong learning achievement information; through the “scan code” function, they can attend classes, listen to lectures, and visit venues. Checking in and clocking in and other scenes can record various learning activities in time; through personal authorization, learners can display their personal learning achievements in the form of two-dimensional codes to relevant personnel or institutions.

Next, the Shanghai Credit Bank will further connect with the Shanghai Municipal Government’s “One Internet Service” system, etc., to support the open application of educational data and make it easier for learners to inquire about learning data. Through the continuous accumulation of learners’ learning achievements, “Study Code” will gradually expand the connotation and functions of personal learning accounts, and comprehensively display personal “learning ability” and “learning credit”. Through the big data analysis of learners’ learning experience, it forms user portraits, provides learners with personalized learning consulting services, provides recruitment and human resource optimization services for enterprises and institutions, and provides data analysis and decision support services for the government.

In addition, in order to further stimulate the learning needs of learners, Shanghai Credit Bank will also rely on the “application code” to establish a lifelong learning points system for all levels of learning results, build a complete learning incentive system, and form a continuous The ecology of lifelong learning serves the construction of a learning society.

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For power plants and diesel generation sources, currently located in 2 areas: Dung Quat EZ and Bac An Binh village (Ly Son). In Dung Quat EZ, there is a power plant of Dung Quat Oil Refinery, with 4 units (4x27MW), total capacity of 108MW, regularly generating 50-60MW. In Bac An Binh village, the diesel generator system consists of 4 units with a total capacity of 402kW. In addition, in Bac An Binh village there is also a solar energy system that supplies electricity to the people on the island. Specifically, the solar energy system here includes: The battery system consists of 300 IREX panels, each with a capacity of 320Wp, a total capacity of 96 kWp; Sunny Tripower grid connected inverter system with 5 sets, total capacity of 100kW; Storage battery system has 192 batteries, total capacity 9,600Ah; Sunny Island battery inverter system has 12 sets, total capacity of 72kW. Dakdrinh Hydropower (Son Tay). As for solar power, Quang Ngai currently has 2 power plants: Binh Nguyen (49MWp) and Mo Duc (19MWp). In addition, there is a rooftop solar power system installed at the headquarters of Quang Ngai Power Company and the High-voltage Grid Operation Management Team (327kWp); installed at 110kV transformer stations: 295kWp. In particular, customers’ rooftop solar power is quite a lot. Accumulated to December 31, 2020, the province had 1,332 installation customers, with a total installed capacity of 163,881.86kWp. Particularly power from hydroelectricity, currently 10 hydroelectricity has been put into operation. In which, the power source connected to the 110kV power grid is 4 hydropower plants, with a total installed capacity of 263 MW, including: Dakdrinh Hydropower Plant (125MW), Dakre (60MW), Son Tra (60MW), Son Tay ( 18MW). Hydropower source connected to the distribution grid has 6 hydropower plants connected to the medium voltage grid, with a total capacity of 35.6MW, including: Ca Du (2.6MW), Song Rieng (3MW), Ha Nang (11MW) ), Clear Water (16.5MW), Huy Mang (1.8MW), and Nui Ngang (0.7MW). By 2020, these hydroelectric plants will operate and generate electricity to meet the electricity needs of people and businesses across the province. Quang Ngai province is supplied with electricity mainly from the national grid through the 500kV Doc Soi (Binh Son) 500kV transformer station (Binh Son), including: 500kV line from Da Nang – Doc Soi (110km) and the substation 500kV- (450 + 600) MVA Doc Soi. For the 220kV power grid, currently in the province there are 220kV lines Doc Soi – Dung Quat, Doc Soi – Quang Ngai, Doc Soi – Son Ha, Doc Soi – Tam Ky. The 110kV power grid in the province with load in Quang Ngai province receives power from 13 110kV stations, with a total capacity of 953MVA. For medium voltage grid, the entire distribution grid of the province has been operated at voltage levels 22kV and 35kV. Low voltage grid has over 3,520km of low voltage lines. “Currently, Quang Ngai Electricity Company supplies electricity to 13/13 districts, towns and cities of the province; 173/173 communes, wards and towns have electricity (100%). Particularly Be Island – Bac An village. Binh (Ly Son) uses diesel power and solar battery system to supply electricity, the number of households with electricity reaches 99.68%. Commercial electricity output in 2020 will be 1,715 million kWh, up 10.6% compared to to 2019. In the first 2 months of 2021, reaching 324.5 million kWh, up 49% over the same period in 2020. The electricity industry always ensures safe, adequate and quality power supply for the above development needs. area “, Director of Quang Ngai Electricity Company Le Hoang Anh Dung said.

Country Garden restaurant (Guangdong, China) is “sold out” when the robot to cook and serve food at the table to the guests. Photo: Chinanews. The restaurant is about 2,000 square meters wide, has more than 20 types and a total of 40 robot chefs. Photo: SCMP These robots serve nearly 200 dishes. Some dishes can be processed as fast as a few seconds. Photo: Country Garden Robots can bring a feast of eyes and taste to nearly 600 diners at the same time. Photo: Country Garden The robotic restaurant serves a variety of dishes, from traditional Chinese dishes to fast foods like hamburgers and french fries. Photo: SCMP Customers can even be served the fastest robotic meal in 20 seconds after ordering. Photo: SCMP Pre-programmed robots cook the dishes according to the fixed recipe. Photo: SCMP In addition to fried dishes, the robot also quickly cooks many noodle dishes to serve diners. Photo: Country Garden After processing, the dish is delivered to the modern conveyor belt dining table. Photo: SCMP The up and down conveyor system brings food running along the ceiling area. Photo: SCMP However, robots cannot completely replace humans. For example, restaurant staff still have to bring food from robots to the table or assist with cleaning the table and cleaning it after the guests are finished eating. Photo: SCMP Video: What are the criteria for restaurants in Europe? Source: VTV24

Bodium Castle in Sussex, (England) was built by a knight in 1385 to house the family. After the family of the knights had no lineage, Bodium changed hands several times and by the 17th century was abandoned. In 1925, the castle was restored. Photo: Reuters.

Jal Mahal Palace in Jaipur (India) looks like it is floating in an artificial lake. But in fact, up to 4 floors of this building sunk below the surface of the lake. Initially, it was built in the 16th century as a royal motel for hunting. The construction of the dam and the expansion of the lake near this area made Jal Mahal quickly submerged in the water. There is information that Jal Mahal will be renovated to become a restaurant. Photo: Reuters.

Leh Palace in Ladakh (India) was built from mud, wood, sand, and stone in 1553. With 9 floors, Leh is the residence of the royal family on the upper floors, and the stables, houses Warehouse is located on lower floors. In the 19th century, Leh was invaded and abandoned since then. Photo: Getty.

The Sans Souci Palace in Milot (Haiti) was completed in 1813, and became the king of King Henri Christophe until his death in 1820. Sans Souci was dubbed the “Versailles of the Caribbean”. The palace was severely damaged and could not be repaired after the earthquake in 1842. Photo: Getty.

Duckett’s Grove Castle in Carlow (Ireland) was built in the 1700s, serving the Duckett family. This Gothic-style building was burned by fire in 1933. Photo: Flickr.

Pidhirtsi Palace in Lviv (Ukraine) was built in the 17th century to serve Polish army generals. It later became a hospital during World War II. Pidhirtsi was abandoned shortly after the end of the war. Photo: Shutterstock.

Grand Hotel de la Foret in Corsica (France) was built in 1893, this used to be a luxury hotel with tennis courts. After World War II, this hotel had difficulty attracting visitors again, so it was abandoned. Photo: Shutterstock.

Villa de Vecchi in Cortenova (Italy) was built in the 1850s to house the family of Felix de Vecchi – commander of the Italian National Guard. According to rumors, the commander’s wife was murdered in this palace, his daughter mysteriously disappeared, causing him to commit suicide, and the house was haunted. It was abandoned forever in the 1960s because no one dared to buy it. Photo: Flickr.

This marble Swannanoa Palace in Virginia (USA) was built in 1912 by James Dooley, an American railroad director. The highlight of the building is the stained glass panels designed and arranged by 300 artisans. When the Dooleys died in the 1920s, Swannanoa was transformed into a country club and by 1980 was abandoned. Today, it is a tourist destination and a wedding venue. Photo: Shutterstock.

Sammezzano Castle in Leccio (Italy) has a total of 365 rooms, built in 1605 by the Spanish nobility. After World War II, the building became a luxury hotel. By the 1990s, Sammezzano was abandoned. Photo: Getty.

Gbadolite Palace in Nsele (Congo) was once a small village, before it was turned into “Palace of Versailles by the green forest” by former President of Congo – Mobutu Sese Seko -. The whole project includes a club, a hotel and an international airport. After the government was overthrown in 1997, Mobutu Sese Seko fled to Morocco, and Gbadolite was officially abandoned. Photo: Getty.

During the process of construction and development, the General Staff of Hau Giang province overcame many difficulties and challenges, and completed the assigned tasks. Many officers and soldiers (CBCS) are still young; qualifications, knowledge, and advisory skills are not equal; facilities conditions are still limited … however, with the efforts, solidarity and determination, the Hau Giang Public Security Staff is not afraid of difficulties, gradually building a contingent of main staff. regulations, qualifications and capabilities to meet the requirements of work from time to time.

With the motto “Loyal, dedicated, ingenious, creative, solidarity, making merits”, the General Staff of Hau Giang province firmly grasp the situation in the area, actively researching, analyzing and forecasting. and propose solutions to prevent and effectively fight.

Actively coordinating with units, localities inside and outside the industry to monitor the implementation and results achieved in each work area to report to the leaders in time to correct, urge and guide the implementation. , ensure the good completion of the targets and mission requirements set out.

Officers and soldiers of the General Staff Department of Hau Giang province.

“From 2004 up to now, the Advisory force has helped the Party Committee, the Board of Directors of the Provincial Public Security advise the Provincial Party Committee and Provincial People’s Committee to promulgate more than 200 documents directing the maximum mobilization of the overall strength of the whole system. politics and people participate in the work of ensuring local security and order. At the same time, well perform the task of grasping, analyzing, forecasting the situation, promptly advising and proposing leaders of the Public Security at all levels to promulgate thousands of strategic plans, plans, and direction documents, contribute to ensuring political security, social order and safety in the province ”, said Senior Lieutenant Colonel Huynh Viet Hoa, Director of Hau Giang province’s Public Security.

In the work of national security protection, has advised the implementation of hundreds of plans, protection plans and implementation of security measures. Since then, to promptly detect and prevent the hostile forces’ anti-destructive activities; absolutely protect the safety of political, economic, cultural and social events in the area, key targets, works, and national and foreign delegations coming to work in the area. Not to let unexpected or unexpected happenings … maintain political stability, serving the province’s socio-economic (socio-economic) development.

Deploying hundreds of peak points, thematic plans on attack and suppression of crimes; focus on pulling crime and traffic accidents (traffic accidents). Strengthen the fight and handle acts of violating the laws on economics, drugs and the environment; promote eradication of social evils (social responsibility); strongly launched the All-People Movement to Protect Homeland Security (ANTQ) at the grassroots level. As a result, social security has always been maintained, with many positive changes. Many types of crimes are pulled down, the rate of investigation and discovery of the case is over 80%, especially the case of especially serious and very serious is always over 90% …

The advisory force also focused on advising the Party Committee, the Director of the Police Department of Hau Giang province to organize the strict implementation of the Party’s guidelines and lines, the policies and laws of the State, and the regulations of the sector. Prominent was the issuance of the Resolution of the Party Committee of the Public Security of Hau Giang province on building the emulation movement “Forging virtue, practicing talent”.

Regulations on professional ethics standards, evaluation criteria for work results of the police officers of Hau Giang province; a set of indicators for evaluating the results of the work of the Public Security Forces of units and localities … this is considered a “handbook” to contribute to building and consolidating the Provincial Public Security. To promptly consolidate and improve the quality of Party organizations and party members, to be truly clean, strong in politics, thought, organization and morality. Not allowing “self-evolving”, “self-transforming” situation; implement solutions to streamline payroll, streamline organizational structure effectively and efficiently.

Implementing the Project to arrange regular police force to assume the titles of Commune Police. Reviewing, amending and supplementing working regulations, working procedures; regulations on management, administration, logistics financial activities; regularly interested and cared for the work of political ideology education, staff training and fostering.

Advise the extensive implementation of the movement “Studying, implementing the six things Uncle Ho teaches”, the movement “Studying and following Ho Chi Minh’s moral example”, the emulation movement “Forging virtuous skills” ; the campaign “CAND strictly obeys the order; building a cultural lifestyle for the people to serve “; “Building the style of brave CAND people, humanity, for the people to serve” …

Thereby, creating a positive change from awareness to actions of each party member, CBCS. The sense of responsibility, the sense of service to the people, the force’s behavior, dignity, manners and work have been rectified; Efficient quality in the aspects of work, combat and force building has been raised. There are many advanced examples of the sense of serving the people, the spirit of overcoming difficulties, practicing to preserve moral qualities, devotion to creativity at work, intelligence, bravery in combat.

With the extremely important contributions of the Advisory force, the commissars at all levels, local authorities, and police leaders at all levels acknowledged and rewarded hundreds of collectives and individuals with outstanding achievements. Notably, in 2007, the Provincial Public Security Staff Department was honored to be awarded the Third Class Fatherland Protection Medal by the State President; 1 Emulation flag “For the security of the country” of the Government; 3 Emulation flag “For the national security” of the Ministry of Public Security …