The streets of Tokyo in a state of emergency are still crowded. Photo by Tian Yuxi/Bright Picture

　　[reporter connected] 　

　　When the Tokyo Olympic Games is in full swing, the situation of COVID-19 epidemic in Japan is deteriorating. On August 5th, 15,263 cases of COVID-19 were confirmed in Japan, exceeding 15,000 cases for the first time, reaching a new high in a single day. Among them, there were 5,042 new cases in Tokyo, the host city of the Olympic Games, which was the first time that there were more than 5,000 new confirmed cases in a single day in this region, creating a new high for two consecutive days. As of press time on the 6th, there were 4,515 new confirmed cases in Tokyo that day. The number of new cases in other areas involved in the Olympic Games, such as Chiba and Kanagawa, has also hit record highs in recent days.

　　At an expert meeting held in Tokyo on the 5th, experts attending the meeting believed that the COVID-19 epidemic in Tokyo was rapidly expanding, with an average of more than 3,000 new confirmed cases per day in the past seven days, an increase of seven times in one month. Therefore, Japanese experts predict that according to the current growth rate, the number of newly confirmed cases in Tokyo will reach 6,129 on August 11th and 10,909 on August 18th. In fact, as early as before the Tokyo Olympic Games, Japanese nationals tried their best to boycott the Tokyo Olympic Games for fear that the epidemic would intensify. They believe that the entry of a large number of foreigners will inevitably aggravate the domestic epidemic situation, and for the safety of Japanese people, the Tokyo Olympic Games should be cancelled.

　　However, is the worsening epidemic situation in Japan really due to hosting the Olympic Games?

　　On July 8 this year, Japanese Prime Minister Suga Yoshihide announced that Tokyo was once again in a state of emergency, and the implementation period was from July 12 to August 22. This is the fourth time that Tokyo, the host city of the Olympic Games, entered a state of emergency due to the COVID-19 epidemic. This also means that the Tokyo Olympic Games was held in a state of emergency in Tokyo, which directly led to almost all the Olympic Games being held in the absence of spectators. Undeniably, during the holding of the Tokyo Olympic Games, some Olympic-related personnel left the Olympic site and went to public places without authorization, and were disqualified from participating in the Tokyo Olympic Games. However, such cases are rare after all.

　　The state of emergency is "not as good as once"

　　Unlike the anti-epidemic measures of "closing cities" in most countries, Japanese local governments only publish the list of those who violate the regulations to uncooperative people or enterprises. Most people call this "soft anti-epidemic". For example, the government requires restaurants that provide alcohol to close down, and restaurants that do not provide alcohol to shorten their business hours; Large supermarkets shut down on weekends and shorten their business hours at ordinary times; Shorten the business hours of museums and cinemas; People try to avoid going out, and enterprises try to work at home. Therefore, the Japanese media believe that the effect of the state of emergency is now "not as good as once."

　　In view of this, the Japanese government also wants to adopt the method of economic compensation to encourage businesses that respond to the government’s call to shorten their business hours, but it is reported that many businesses have not received the subsidies promised by the Japanese government. As a last resort, they had to save themselves to avoid missing the night economy in summer. The reporter observed in Tokyo that some restaurants that provided drinks before the epidemic chose not to provide alcohol to extend their business hours in order to continue their business. In order to attract customers, there are even merchants who post advertisements "You can bring your own drinks" at the door. The narrow restaurant was crowded in the middle of the night, and there was no tension in the epidemic. Experts pointed out that the emergency measures tend to be loose, and they are encountering "drug resistance", and their inhibition on the COVID-19 epidemic is gradually weakening.

　　In addition, due to the recent intensification of the epidemic, medical resources in Tokyo and other places are becoming increasingly tense. The Japanese government announced on the 2nd of this month that, in principle, only severe patients and patients with high risk of severe illness can be hospitalized, and patients with moderate symptoms and mild symptoms are required to be isolated at home, and only when their condition deteriorates can they be hospitalized. A confirmed patient told reporters that because of his mild condition, the doctor asked him to go home and isolate himself. When the patient asked the doctor if he could go to the supermarket to buy food, the doctor’s answer was yes.

　　In the summer, people concentrated on fleeing from the "epidemic area"

　　According to Japanese media reports, during the obon Festival from August 6 to 15 this year, the air ticket booking rate of Japanese airlines increased compared with that of 2020, especially the air ticket booking rate of domestic routes in Japan increased significantly, among which ANA increased by 48% and JAL increased by 49.4%, which was nearly 50% compared with the same period in 2020. It can be expected that after the Bonin Festival, Japan will probably usher in another wave of epidemic peak.

　　In view of this, the governors of Tokyo Metropolitan Area (Tokyo, Kanagawa, saitama and Chiba) held a video conference this week to study the prevention and control measures of the epidemic and jointly appealed to the people not to travel in summer. At the meeting, the Japanese medical community agreed that the "Delta" mutant strain, which is spreading faster and more infectious at present, is the dominant epidemic in Japan. It is hoped that the people in the four places "should not travel or return home in principle during the summer vacation, and try to postpone the travel plan as much as possible". In addition, the governors of the four places also pointed out that people aged 20 to 39 with high epidemic rates should not drink alcohol or have dinner together on the roadside, and reminded people aged 40 to 59 with high risk of severe illness to pay special attention.

　　Young people are not interested in vaccination.

　　Vaccination with COVID-19 vaccine is one of the effective measures to fight the epidemic at present, but the vaccination rate of Japanese people lags far behind that of major western countries. According to the data of official website, the official residence of Japanese Prime Minister, by the end of July, about 43% of the population in Japan had received at least one dose of vaccine, and about 30% of the population had completed two doses of vaccination. Among them, among the elderly people aged 65 and over in Japan, the proportion of completing one dose of vaccination exceeded 86%. Due to various concerns about vaccines, the proportion of young people vaccinated in Japan is not high.

　　Some analysts believe that the mentality of "anti-epidemic fatigue" produced by Japanese young people is particularly obvious. Under the comprehensive effect of the Olympic Games and summer holidays, they have gone out of their homes and resumed their daily social activities, which directly leads to the fact that the number of people in an emergency has not decreased significantly compared with usual. This also gives more room for the spread of the menacing Delta mutant strain. In an interview at the end of July, Tarō Kōno, the Japanese minister in charge of administrative reform in charge of coordinating vaccination work, said that the proportion of young people in recent new infections is rising, and it is more important to improve the vaccination rate of young people than the vaccination rate. He said, "even if we slow down the vaccination rate a little, I think it is ok. What we need more is to reach out to young people and make them feel the need for vaccination."

　　(Guangming Daily, Tokyo, August 6 th, Guangming Daily reporter in Tokyo Zhang Guannan)

　　Cctv news Recently, the opening ceremony of the 2021 national common language training course for primary school Chinese teachers and researchers in ethnic minority areas was held in Beijing, sponsored by the Language Application Management Department of the Ministry of Education, hosted by the National Education Development Center of the Ministry of Education, and co-organized by Higher Education Press and People’s Education Press.

　　575 teachers from Guangxi, Sichuan, Guizhou, Yunnan, Xizang, Gansu, Qinghai, Ningxia and Xinjiang participated in the training. Henry Hui Wang, Deputy Director of the Department of Language Application Management of the Ministry of Education, guoyan, Director of the Center for Ethnic Education Development of the Ministry of Education, and Chen Xiaoguang, Editor-in-Chief of Higher Education Press, attended the opening ceremony of the training course and delivered speeches. Wu Xinxin, a researcher at the College of Liberal Arts of Beijing Normal University, attended the opening ceremony and gave the first lecture report to the students. The opening ceremony was presided over by Hu Wei, deputy director of the National Education Development Center of the Ministry of Education.

Meeting site

　　In his speech, Chen Xiaoguang emphasized that this training is an in-depth practice of "teacher training in internet plus" to promote the sharing of high-quality educational resources, which is of great significance for popularizing the national common language and building a strong sense of the Chinese nation community. Henry Hui Wang summed up the significance of the training from the perspective of implementing the spirit of the important instructions of the Supreme Leader General Secretary and the relevant decision-making arrangements of the CPC Central Committee. He asked the students to improve their positions, fully understand that popularizing the national common language and characters is "the leader of the country", strengthen their responsibility and help strengthen the education of the national common language and characters, base themselves on their posts, and carry forward and inherit the excellent Chinese language and culture. In his speech, guoyan pointed out that this training is a vivid practice of studying and implementing the spirit of the "July 1st" important speech of the Supreme Leader General Secretary and doing practical things for the masses. It is also a practical action to serve the ethnic areas to build a high-quality education system, especially to build a high-quality professional teacher team, after the activities of improving the teaching and research ability last year, and put forward three hopes and requirements to all the students: carrying forward the great spirit of party building, practicing the initial intention of Lide Shuren, taking the sense of community of the Chinese nation as the main line, laying a solid foundation for students of all ethnic groups in the country, and upgrading their majors.

　　This training is demand-oriented. In the early stage, through on-the-spot investigation and online questionnaire survey, the training needs of teachers in ethnic areas were accurately understood, and on this basis, the curriculum structure was adjusted and optimized, which improved the pertinence and effectiveness of the training. The training lasted for one month, and adopted a combination of synchronous live broadcast, asynchronous elective course and workshop discussion, closely following the weak links of Chinese teaching and the shortcomings of teachers’ ability, and developed a wealth of high-end lectures, teaching and research activities and interactive discussions, which helped to strengthen the construction of teachers’ morality and style in ethnic areas, improve teachers’ Chinese literacy and teaching and research ability, popularize the national common language and script, and build a strong sense of the Chinese nation community.

Original click on the starboard food table on the right

As the saying goes, the first day of jiaozi is the second day.

The second day, pay attention to a lot, qualified noodles need to be made of jiaozi noodles in the first day, and this side must be supercooled soup, that is, the noodles are cooked and soaked in cold water. Nowadays, people make their own bowls of noodles according to local eating habits, but many places still insist on soaking them in cold water to keep the custom of "eating cold noodles on the second day of school".

Looking around, there are many kinds of noodles in all parts of China, so Taiwan will set a plate for everyone. What kind of noodles can we eat on the second day of the Lunar New Year?

01 | noodles with gravy in old Beijing

When it comes to brine, it refers to the thickening of the soup poured on the surface after it is made. Old Beijingers have made great efforts in this bowl of noodles. There are as many as a dozen kinds of ingredients in the authentic marinade, including fine pork belly, Tricholoma, pine mushrooms, dried mushrooms, fungus, daylily, magnolia slices, dried shrimps, scallops, antlers, eggs, wet starch, pepper, onion, ginger and garlic.

Noodles for noodles with gravy must be hand-pulled noodles or handmade noodles. Noodles cooked in a bowl should not be more than half a bowl, and only with gravy can a bowl be full. The standard way to eat is to clean the noodles with halogen, that is, the marinade and noodles are eaten together, and the noodles can’t go on, leaving a half bowl of halogen in the bowl.

02 | North noodles with minced meat

Click on the video above to see the details.

Similar to bittern, SAO Zi is diced meat, and it is also a characteristic pasta popular in the north. Shaanxi people pay attention to the color matching of noodles with minced meat. Yellow egg skin, black fungus, red carrot, green garlic sprout and white tofu are beautiful and delicious.

When I arrived in Gansu, I also paid attention to a small bowl of noodles and nearly ten kinds of ingredients: in addition to some essential ingredients, potatoes and old tofu were diced and fried. After the noodles are cooked, cold water can make the noodles stronger. Even the diced noodles are filled with soup, and a spoonful of soup with minced meat is poured on the noodles, which makes them particularly delicious!

03 | Shaanxi Banner Flower Noodles

Click on the video above to see the details.

Flag flower noodles, known as "raising a flag, putting it down is a flower", are quite distinctive regardless of the soup base or the scorpion. Among them, SAO Zi is fried with yellow flowers, auricularia auricula, shredded kelp, shredded chicken and big meat, which increases the appetite of meat and the taste of dishes in drift soup.

A bowl of qualified flag flower noodles can be completely summarized in seven words, that is, "Wang, Fried, Clear, Thin, Fine, Soft and Crafty". "Wang Wang" means that the soup should be fragrant and oily; "Fried" is a typical Shaanxi dialect, which means to be hot, not to be swallowed warmly; "Clear" means that the soup should be clear; "Thin", that is to say, the soup is multi-faceted and less; "Fine" means that the operation process is exquisite and meticulous; "Soft" means that the dough should be soft and not overcooked; "Work" is the last thing to present on the table.

04 | Youmian Wowo

Click on the video above to see the details.

In Shanxi, there is a lovely name "Km ℉ ol ℉ Olao" in Youmian Wowo, which is called "BaDou" by the people because of its shape. Its beautiful shape and strong taste are perfectly matched, and then a bowl of "mutton with minced meat and mushroom soup" is put on it.

Youmian is flour ground from naked oats, which has high nutritional value and is still hungry. It is tasteless. When you eat it, you only need to tear large pieces, mix it with dipping sauce and oil chili pepper, and then come to Inner Mongolia to have some special spice Zemenghua, which is perfect.

05 | Ma Shi (Cat Ear)

Click on the video above to see the details.

The pasta in the north loves to break the routine, such as the sesame food in Guanzhong area of Shaanxi Province, which is shaped like a pimple the size of a thumb nail, slightly thinner in the middle and tilted at the edge, resembling a cat’s ear, so it is also called "cat’s ear".

The most classic cooking method of Shaanxi Mashi is stew, which is cooked slowly with tomatoes, potatoes, carrots, bean sprouts and other small fires. No meat dishes are needed, and the soup is rich, and then sprinkled with chili pepper and balsamic vinegar. This taste is delicious!

06 | Oil spill pulled noodles

Click on the video above to see the details.

Apart from ordinary stewing, pulled noodles have been spread for thousands of years, and the specific shape of pulled noodles is not uniform in different places. The ancients recorded that "its thinness is equal to leek, and its thinness is thinner than dried noodles, which can be triangular or hollow" and "the rest are like noodles and flags".

Nowadays, the shape of the pulled noodles is a wide and long noodles as wide as a belt, commonly known as "BiángBiáng noodles"; It has two broad surfaces as thin as leek leaves; Longxu Noodles as thin as a silver needle; Have a fat head as thick as chopsticks; There is a triangular blade surface shaped like a sword; There is a "hollow surface" that is pulled into short sections.

However, this bowl of oil-spilled noodles pays more attention to chili pepper’s hot oil, and the noodles are cooked and fished out. Add salt, vinegar, chopped garlic sprouts and Chili noodles to the bowl, pour the oil on the Chili noodles and garlic sprouts, and mix them. Talk about it!

07 | Henan Steamed Noodles

Click on the video above to see the details.

In Henan, there is another kind of noodles, which need not be boiled or braised, but steamed with marinade. Flat noodles are easier to taste than round noodles. The side dishes are generally beans and pork belly, and of course celery, garlic moss and fungus also have a good taste.

This kind of noodles will be cooked by every household. It is said that this kind of noodles has been sold on the street in Luoyang in the Eastern Han Dynasty, so it is also called "the earliest fast food".

08 | Sweet Water Surface

Click on the video above to see the details.

In Sichuan and Chongqing, pasta is not as common as rice, but its skill is still first-class.

Sweet water surface can be regarded as a "man" in Sichuan-style snacks. Its noodles are stout in shape and tough in taste, and you can feel its strength as soon as you put it on your mouth. Although the name is sweet, it tastes exciting, with red pepper, sesame sauce, compound soy sauce, and finally a spoonful of garlic and peanuts. The mouth is slightly sweet, then it is spicy and fragrant, and it is straight to the head after eating.

09 | Chongqing bowl mixed noodles

Click on the video above to see the details.

Pea noodle is the most popular noodle in Chongqing.

Pea miscellaneous refers to peas and miscellaneous sauce, fragrant and soft harrow peas, miscellaneous sauce with strong fragrance, spicy and delicious bowl bottom, two sides, a scoop of pea soup and two scoops of minced meat. This season, a fresh pea tip is scalded, and you can never get tired of eating three meals a day. It is really good for you.

10 | Guiyang changwang noodles

Click on the video above to see the details.

Guizhou, which is also spicy, also has a bowl of sausage noodles that are extremely colorful. The reason why it is unique is not only because it has a long taste of fat intestines and blood, but also because it has a solid crispy taste.

Fat sausage and blood curd were made into sausage sauce and flourishing sauce, then pork belly was made into crispy sauce, and then sausage oil, crispy sauce and Chili oil were made into red oil, thus forming the delicious top brand of "Three Sauces" with red oil.

11 | Xiamen Satay Noodles

Shacha sauce is a permanent guest in a hot pot restaurant, but using it as a seasoning to make a bowl of noodles is what everyone in Xiamen is thinking about.

Click on the picture above to see the details.

The beauty of Satay Noodles lies in the soup head. The sand tea soup boiled with sand tea sauce is thick and fragrant, and the noodles are made of oil noodles from southern Fujian. The oil noodles and vegetables are boiled in boiling water, fished into a bowl, and poured into the sand tea soup while it is hot. Seasoning with bean products, large intestine, rice blood, kidney flower, etc., and then drenched with a small spoonful of spicy oil, tastes spicy and fragrant.

12 | Minnan Quanzhou Noodles

There is also a bowl of noodles in Fujian, which is also "halogen", but it is completely different from the north. Because Fujian is near the sea, the soup is mainly seafood, with mushrooms, shrimp, pork, squid, shredded bamboo shoots, day lily, flatfish, worms and coriander, leeks, bean sprouts, pepper, sand tea sauce, garlic, shredded eggs, scallops and so on.

Click on the picture above to see the details.

The soup for mixing noodles with noodles is preferably bone soup or broth. In addition to cooking the ingredients thoroughly, sweet potato powder will be specially added to increase the viscosity of noodle soup, and some rock sugar, salt and monosodium glutamate will be added to increase the sweet and smooth taste.

When eating, usually put some leeks and bean sprouts at the bottom of the bowl, put noodles on it, and then mix with the marinated soup. Anyone likes to add coriander, shredded eggs, pepper or sand tea sauce, which makes it taste unique and fragrant.

13 | Zhejiang ginger soup noodles

Although winter is getting warmer, we can’t stop filling our stomachs in the New Year. People in Taizhou, Zhejiang Province are particularly good at making this bowl of ginger soup noodles with ginger as the main ingredient and special ingredients, which is comfortable from head to toe after drinking.

Click on the picture above to see the details.

Ginger soup used to make ginger noodle soup is boiled with sliced and dried ginger and then mixed with a small amount of fresh ginger juice to make soup base. The side dishes are quite rich. The standard ingredients are eel, shredded pork, bean curd skin, day lily, spinach, and bamboo shoots (or water bamboo), and seafood such as shrimp and crab, and even a little pepper can be added as appropriate. Thick ginger juice is blended with noodles, and then the last yellow wine is poured to improve the taste, which will be warm all year round!

14 | Scissors face

I wanted to make a handmade noodle myself during the Spring Festival, but I gave up at the thought of rolling, pulling and pulling.

Click on the picture above to see the details.

In fact, there is a very convenient and zero-tech handmade noodle method, which is scissors noodle. When the dough is kneaded, it only needs a pair of scissors to come out easily. You can make both noodle soup and mixed noodles, and use them as toppings with the good dishes of the first day. This second day has a fall!

15 | Braised Noodles with Beans

As a common guest at the dinner table on the first day of the lunar new year, there is always a plate of fried or fried meat that will be left over.

Click on the picture above to see the details.

At the right moment, just take the noodles rolled out by hand and steam them in the pot. The noodles are tough, the beans are crisp and tender, and the salty flavor is strong. Every bowl of stewed noodles with beans is a unique taste of their own home!

A bowl of noodles shows the cultural background of China, which is strong or graceful, simple or exquisite. Eating noodles on the second day of the lunar new year means that everything goes smoothly, and this year is smooth.

Taiwan also hopes that everyone will have a bowl of noodles and have a happy New Year.

Wen | Brother Zoo

Figure | Siyu

Original title: "This bowl of noodles on the second day of the New Year’s Day is different from the north and the south. It used to be so particular! 》

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