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郴州永兴县看男科怎么样康泰爱问郴州得了尿道炎怎么办

来源:医护分享    发布时间:2019年06月26日 16:38:04    编辑:admin         

Wakayama Prefecture, a sparsely populated region in Japan’s Kansai region, is renowned for its plums and mandarin oranges. Less known is that it produces what might be the world#39;s finest cooking charcoal.和歌山区是一个位于日本关西地区人口稀少的地区,它因当地的梅子和柑橘而闻名。少为人知的是和歌山也生产一种用于烹饪的木炭,这种木炭可能是世界上最好的烹饪用炭。No ordinary cooking agent, Kishu Binchotan has been marketed as everything from an air and water purifier to a mood enhancer. A white charcoal made from the indigenous ubame oak, it considered the world’s best fuel for grilling, especially Japanese dishes such as yakitori (grilled chicken skewers) and unagi (grilled eel), and chefs around the world swear that it imparts meat and seafood with a flavour unachievable using other charcoals. 作为一种非凡的蒸煮助剂,KishuBinchotan被贴上了很多标签,如空气和水的净化器和心境增强剂。KishuBinchotan是一种白色木炭,产自于当地的一种名为ubame的橡树,它被视为世界上最适合用于烧烤的木炭,尤其是一些日本菜品如yakitori(烤鸡串)和unagi(烤鳗鱼)。全世界的厨师们都发誓这一木炭给肉和海鲜添加了一种独特的香味,这种味道是其他种类的木炭实现不了的。In Wakayama City, I headed to the yakitori restaurant Mitsuboshi (4 Chome-70 Misonocho; 073-425-0666), and ordered five chicken skewers and a beer. When I asked the chef why they use Kishu Binchotan rather than a cheaper variety of charcoal, he listed the reasons in a well-practiced routine, emphasizing his points with the skewers as he turned them on the grill. The white charcoal, he said, burns at a lower temperature, doesn#39;t release smoke or odours into the meat, and most incredibly, he claimed, it emits far infrared waves – which sounded far-fetched. But, I had to admit, the chicken started to taste better the more I let myself believe it all might be true.在和歌山市,我去到yakitori餐馆,在那里点了五份鸡串和一份啤酒。我问厨师为什么要用Kishu Binchotan而不用其他更便宜一点的木炭,他熟练过地列举出了理由,一边将烤肉叉子在烤架上翻个面,一边拿着这些叉子强调着他的理由。厨师说这种白色木炭在一个很低的温度下燃烧,因此不会将烟或木炭的气味释放到肉上,更不可思议的是,它会发出一种远红外波,这听起来有点牵强附会。但我不得不承认的是,当我越让自己相信这可能是真的时候,鸡肉也开始变得更加美味。I had to admit, the chicken started to taste better.我不得不承认,鸡串的确变得越来越好吃。The next morning I took a coastline train from Wakayama City to Minabe to meet and observe one of the region’s finest Kishu Binchotan makers, Mitsuo Okazaki, at his workshop. This small coastal town of 14,000 – surrounded by mountains and bifurcated by a river that bears its name – is the country’s main producer of Kishu Binchotan, thanks to forests full of ubame oak not found anywhere else in the world. It’s also the largest producer of ume, Japanese plums. I was lucky enough to arrive at first bloom and the mountainside orchards were aly white with flowers, their gentle fragrance carried on the breeze.第二天早晨我搭乘海岸火车从和歌山市前往Minabe同这个地区最著名的Kishu Binchotan制作工匠冈崎光男见面。我们把见面的地点约在了他的工作室。Minabe是一个小镇,人口只有14,000人,周围山川环绕,一条同名的河流横穿而过。由于该地森林中有着丰富的ubame橡树,在这一点上世界上其他地方都无法匹及,这使得该小镇成为了日本主要的KishuBinchotan的生产地。Minabe同样也是日本梅子最大的生产地。我很幸运能够在第一期开花季的时候来到这里,山旁的果园里都开满了白色的花朵,微风中夹杂着花朵淡雅的芳香。At Okazaki’s workshop, he and his assistant were busy making Kishu Binchotan, reaching into the kiln with long metal rakes suspended from hooks. Ash floated in the air, creating a haze that diffused the glow of the kiln, before settling on every surface it could find.在冈崎光男的工作室,他和他的助理正忙着制作Kishu Binchotan。他们拿着挂在钩子上的长长的金属耙子,将它们够到烧窑里头。灰烬在空气中飘着,制造出了一种朦胧感,黯淡了烧窑发出的火光,直到附着到任何它能够找到的物体表面上。I introduced myself as Okazaki wiped his face with a towel and grabbed a bottle of water from a huge supply behind the piles of oak. In winter, he said, the warmth of the kiln makes work rather pleasant, but during the humid Wakayama summers, the intensity of the heat becomes almost unbearable. As he waited for the batch of charcoal to finish its first burn, he explained the basics of the Kishu Binchotan process.我向冈崎光男进行了自我介绍,当时他正在用一块毛巾擦着脸,从橡木堆后的一个巨大的储水池里舀了一大杯水。他说在冬天,烧窑的热度使得工作变得非常愉悦,但是在和歌山潮湿的夏季,超高的热度就变得异常难熬。当冈崎先生正在等着那一批木炭完成第一轮烧制的时候,他向我介绍了有关 KishuBinchotan 制作过程的一些基础知识。First, ubame oak is baked at low temperatures in the handmade clay kiln. The temperature is then rapidly increased before the embers are starved of oxygen by shutting the opening to the firebox, thereby protecting the carbon in the wood. It’s that last step that differs most from typical charcoal making. 首先,ubame橡树要在手工制作的陶制烧窑里用低温进行烤制。之后要关闭燃烧室的门以保护木头里的炭,在余烬还没燃尽氧气之前温度会迅速升高。正是这最后一步使得Kishu Binchotan的制作过程不同于一般木炭的制作。Okazaki explained that he knows the wood has reached the right temperature when it turns a lemon yellow. The men then use the rakes to drag the glowing links of wood from the oven and shift them toward the piles of ash. Okazaki demonstrated, sending sparks into the air. Once buried, plumes of dust puffed from the embers below, making the grey smoldering pile seem alive. The ash gradually cools the Kishu Binchotan and gives the wood its distinctive white appearance.冈崎先生解释说当木头的颜色变成了柠檬黄之后他就知道木头的已经达到了合适的温度。这时候就要使用耙子把发着火光的木头从炉子里捞出来,将它们进行转向,让它们面向灰烬堆。冈崎先生展示了这一过程,过程中不断地有火星冒出。那些本被埋上的灰尘从下面的余烬那里喷散开来,使得灰色的阴然堆仿佛有了生命。灰烬渐渐冷却了KishuBinchotan,赋予了木头独特的白色外貌。I was transfixed by the process. The combination of warmth and light lulled me into quiet observation. I felt the primal appeal of this work and understood why family Kishu Binchotan operations have continued in this way for hundreds of years.我被这个过程吸引住了。这里的温暖和光亮让我的观察显得格外平静。我感受到了这份工作的魅力所在,并且理解了为什么KishuBinchotan 的这种家庭式的制作工坊会延续几百年的时间。I was transfixed by the process.我被这一个过程深深地迷住了。But Kishu Binchotan’s recent popularity as a household and health panacea – it’s thought to absorb harmful chemicals better than other charcoals – has increased demand to unsustainable levels, straining artisans like Okazaki who rely on the limited supply of native ubame oak. Kishu Binchotan is the active ingredient in many cosmetics, shampoos and toothpastes; the unburned charcoal is put in closets and refrigerators to improve the air quality and absorb odours; and, most dubiously, it’s thought to be a mood-enhancer, due to the minus ions that are constantly released from the activated carbon and thought to increase serotonin levels in the brain. 但是 KishuBinchotan最近作为一种家用的健康万能药火了一把,它被认为具有比其他种类木炭更强的吸收有害化学物质的功能。这使得 KishuBinchotan的需求量达到了一种不可持续的水平,给像冈崎先生这样的工匠带来了困扰,因为他们的生产原料仅来自于当地有限的ubame橡树资源。Kishu Binchotan也是很多化妆品、洗发水以及牙膏的主要原料;人们将未经燃烧的木炭放入衣柜和冰箱,来达到提高空气质量和吸收异味的效果;此外,更加令人疑惑的是,Kishu Binchotan还被认为具有改善心境的作用,因为会有负离子不断地从活性炭中释放出来,这种负离子被认为能够提升大脑中的血清素水平。When the men finished their next batch of charcoal, I asked Okazaki what he thought about these claims. He shrugged and said Kishu Binchotan should really be used for its original purpose: cooking. As to which foods benefit most from Kishu Binchotan, Okazaki rattled off a list including wagyu beef, lamb and yakitori, but landed on saba shioyakai (salted mackerel) as the dish he thinks best reveals the subtle aroma of wood. The smell of fish cooking on Kishu Binchotan reminds him of winter meals as a child.当工作室里的工匠们完成了他们的下一批木炭后,我问冈崎先生他对这些说法怎么看。他耸了耸肩,说KishuBinchotan真应该只用于它原本的目的:烹饪。至于哪一种食物最能够从这种木炭中获益,冈崎先生说出了一长串食物的名字,包括神户牛肉、羔羊肉以及日式烧鸡。最后停在了sabashioyakai(椒盐鲭鱼)上,他认为这样菜最好地展现了木头的微妙香味。用Kishu Binchotan烧制的鱼肉的味道让他回想起了小时候冬季的餐桌。According to Okasaki, the next generation will keep producing Kishu Binchotan, but not in the same way. It’s too labour intensive and there are industrial ovens that can now be used. But he also believes these ovens burn the life out of the wood, noting that each bundle of branches is different from the next. It takes a human touch to recognize those differences, to cut only the branches that are y, adjust the burn time and transform ubame from simple hardwood to charcoal without destroying that life force. The basics of making Kishu Binchotan can be learned in a year or so, but perfecting the consistency of the charcoal is an instinct that takes decades to develop. 根据冈崎先生的说法,下一代人会继续生产Kishu Binchotan,但是会是用另外一种方式。现在的生产方式对劳动力的需求过高,而且现在也有了可以使用的工业化的烧制炉子。但是冈崎先生还是认为这些工业化的炉子会剥夺木头的生命力,他说每一捆树枝都彼此不一样。这些区别需要通过人的碰触才能感受出来,需要通过人的辨别才能判断哪些树枝是已经可以切除的了,需要人去调整烧制的时间,在不破坏橡木生命力的前提下将ubame橡木从简单的硬木状态变为木炭。制作Kishu Binchotan的基本功可以在一年左右的时间里学会,但是对木炭一致性的完善是一种需要经过数十年培养的本能直觉。The white charcoal makers of Wakayama are more than traditional artisans. They are stewards of the ubame forests, carefully selecting branches to maintain the health of the trees and working collectively to prevent ubame from being exploited beyond its limits. Okazaki and his fellow makers care deeply about creating a sustainable, high-quality product, and about passing those ways on to the next generation. And it’s that commitment to the entire life cycle that leads to some fantastic tasting meat. 这些来自和歌山的白色木炭制作者们,他们的身份意义超越了传统的工匠。他们是这片ubame森林的管理者,精心挑选树枝以保树木的健康,齐心协力一起防止ubame橡树遭到过渡的开采砍伐。冈崎先生和他的同事们专注于创造一种可持续性的高质量产品,以及将这一生产方式传递给下一代。正是这样一种对生命轮回的使命感带来了具有惊世美味的烤肉。 /201604/437136。

The southwestern Chinese city of Pengzhou is known as a home for longevity, with 49 centenarians among its population of 780,000 who seem to share some simple common traits for living longer -- be content and eat coarse grains often.位于中国西南部的彭州市以长寿之乡而闻名。彭州市共有78万人口,百岁以上老人就有49位,而他们竟然拥有相同的长寿秘诀——知足常乐,多吃粗粮。Located 36 kilometers northwest of Sichuan Province#39;s capital of Chengdu, Pengzhou has a warm, humid climate, abundant water and a beautiful natural environment. Most of those above 100 years old live in its rural areas and have worked at farming for a long time, a hardy existence that built up their health, especially their cardiovascular system.彭州市位于四川省省会成都市的西北36公里外,气候温暖湿润,水资源丰富,自然环境优美。大多数百岁老人居住在乡下,长期以来一直从事农业生产,吃苦耐劳的生活方式增强了他们的体质,尤其有益于他们的心血管系统。In Tianpeng town, the seat of the Pengzhou government, seven residents out of a total population of 166,000 have now lived more than 100 years. A brief study of their living habits reveals secrets to a longer life, reported local news portal scol.com.cn.彭州市政府所在地天彭镇共有16.6万人,其中有百岁老人7位。据当地新闻门户《四川在线》报道,对百岁老人生活习惯的简要研究揭示了他们长寿的秘诀。The aged usually live in peace of mind, enjoy what they have, stay away from being competitive and are y to help others. Their diets are mainly comprised of coarse grains, vegetables and have lighter flavors. Besides keeping regular diets and avoiding overeating or too much meat, the centenarians also have the habit of sleeping and rising early.百岁老人大多心态平和,知足常乐,不争强好胜,乐于助人。他们的饮食主要包括粗粮和蔬菜,口味清淡。除了饮食规律和避免暴饮暴食之外,他们还有早睡早起的习惯。Lin Yongqing, 103 years old, is known as outspoken and likes keeping nothing in his heart. He loves listening to traditional opera and his favorite foods are eggs and meatballs. Surprisingly, Lin eats six times a day, as his wife, also in her 90s, is always around to cook.103岁的林永清心直口快,什么事儿都不放在心上。他喜欢听传统戏曲,最喜欢的食物是鸡蛋和肉丸子。令人惊讶的是,他每天竟然吃六顿饭,90多岁的妻子总是在做饭。Lin worked all his professional life for a bank as a cashier, forming a strong affinity for counting bank notes. He still misses his career, so when lying in bed, his children bring a bundle of money for him to count. Lin sometimes counts the money dozens of times a day.林永清曾是一名出纳员,非常喜欢数钱。现在的他很怀念上班的生活,所以他躺在床上的时候,孩子们总是给他一捆钱让他来数。有时候,林永清一天能把钱来回数几十次。 /201608/460094。

First question – why would you want fish-flavoured Oreos?问题1——为啥有人会想要鱼味的奥利奥啊??!!!Second question – why do said fish need to be specifically from a Scandinavian nation?问题2——为啥这鱼还特地要用来自斯堪的纳维亚国家的鱼?Ok, hold your horses.别着急,我们慢慢来解答这些问题。Turns out there’s a popular sweet, a bit like a cherry-flavoured wine gum, in the US called a Swedish Fish.是这样的,在美国,有种名叫瑞典小鱼的软糖,人气很高,吃起来有点像樱桃味的酒胶糖。Said sweets are also sold in Sweden, where they are called ‘pastellfiskar’.这种糖在瑞典也有卖,不过他们管它叫pastellfiskar。So Swedish Fish-flavoured Oreos, rather than tasting like a chocolate and sardine sandwich, apparently taste like a gummy sweet.所以瑞典小鱼味的奥利奥吃起来明显是橡皮糖口味,而不是像巧克力和沙丁鱼三明治的结合体。The usual Oreo biscuits sandwich a centre that is blood red and tastes of cherry.这款奥利奥中间的夹心是鲜红色的樱桃口味。 Japan: Yogurt Pepsi日本:酸奶味百事可乐(看着像加了漂白粉的水……)Japan: Wasabi KitKat日本:芥末味奇巧巧克力(巧克力或者芥末,我选择只吃一种)China: Dry pork and seaweed donuts中国:海苔肉松甜甜圈(老外觉得很暗黑吗?吃过的表示其实还不错的……)Canada: pizza and spaghetti slushee加拿大:披萨味和意面味的冰沙(有人会买吗……)Japan: spaghetti popsicle日本:意面味冰棒(同上,丧心病狂)Russia: cappuccino flavored Pepsi俄罗斯:卡布奇诺味百事可乐(这个还有点莫名的小期待是咋回事)Japan: raw horse meat ice cream日本:生马肉味冰淇淋(你们是跟冰淇淋有仇吗?)New Zealand: beef chocolate新西兰:牛肉巧克力 /201608/461267。

What is your most memorable cultural shock?你印象最深的文化冲击是什么?In summer of 2015, I was in Helsinki, Finland for an internship. Although, I had that Finnish people are reserved and like tostay within their space, I had not expected it to be this:2015年夏天,我在芬兰首都赫尔辛基实习。虽然我之前听说过芬兰人比较冷淡而且不喜欢别人闯入自己的空间,但是我没想到会是这样:At a bus stop: You are alone in the shade of the stop and that is your space. No one will come to bother you.在公交车站:你一个人站在站牌阴影下,而这就是你的空间,没人会来打扰你。Inside a bus: You enter a bus and see that all the window seats are occupied. You don#39;t have a seat and have to stand. Respect that space! (This is rather extreme, but you definitely get anxious as to where should you sit.)在公交车内:你上了一辆公交车,然后看到所有靠窗的位子都有人了。虽然旁边还有位子,但是你就没位子了,必须得站着。因为要尊重个人空间!(这很极端,但说到坐哪里,你一定会感到很焦虑。)You are scared to shout to the driver to stop the bus: I was running to catch the bus and signaled the driver by my hands to stop the bus. I entered the bus and saw all eyes were turned to me. I have never felt so guilty of anything.你不敢朝司机大喊让他停车:我跑过去拦公交车还挥手示意司机停车,当我上车之后看到所有人都转过来看着我。我从来没有这么内疚过。I caught my Finnish neighbor sneaking into his room and pretending that he didn#39;t see me in the hallway:我当场看到我的芬兰邻居偷偷进他自己的房间还假装没在玄关看到我:There was seemingly no traffic and I decided to cross the road while the light was still red. I looked back and saw a man shaking head in discontent. I waited for it to turn green next time onward.路上看起来没有车辆,所以我决定在红灯的时候过马路。我回过头看到一个男人在很不满地摇头。所以我等到绿灯了才往前走。Finns don#39;t like small talk. You ask general questions and a long, detailed answer follows.芬兰人不喜欢闲聊。你问普通的问题会得到一串又长又详细的回答。In Japan, during my first week here, I had to go through a medical check-up in the university clinic, a normal procedure for the new students and old ones as well.到日本的第一周,我在校医务室要参加一次体检,这是新老学生都要经历的常规步骤。I didn#39;t know where the clinic building was, so I asked another student about it. She told me that she was on her way to the clinic too, and that she could show me the place. While we were on our way, she began asking me where I was coming from and so on; as I was replying to her, I noticed that she was wearing a face-mask, one exactly like this:我不知道医务室在哪里,所以我问了另一个学生。她告诉我他也要去医务室,她还可以带我去那里。我们走在路上的时候,她开始问我来自哪里等问题,我在回答她的时候注意到她戴了个口罩,就像这样:I thought that perhaps it was a must to wear a face-mask before going to the clinic, as a kind of protection against some prospective infections.我以为这也许是因为去医务室之前必须要戴口罩,是一种预防潜在感染的手段。I asked her: ;Is it necessary to wear a face-mask before going to the clinic?;我问她:“去医务室之前一定要戴口罩吗?”She replied: ;No, no… I just didn#39;t do my makeup today.;她回答:“不,不是的······我只是今天没有化妆罢了。”Squat Toilets.蹲式厕所。Found to be the most common type of public toilet in China, I genuinely thought that I would eventually be able to learn how to use these things and become at one with the culture during my two-month stay in Beijing last summer.我发现这是在中国最常见的公共厕所,我曾经真的以为我总能学会怎么用这种厕所,并且能够在去年夏天呆在北京的两个月里成功融入这种文化。I never managed to learn how to use them in my entire two months spent in Beijing.然而我在北京呆了整整两个月还是没学会。 /201608/457602。