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泉州鼻小柱延长哪家好华媒体泉州开眼角怎么样

2019年12月11日 22:12:50    日报  参与评论()人

泉州脱腋毛医院在泉州打美白针需要多少钱泉州永久性脱体毛要哪家医院好 One was working as an accredited C.P.A. Another had just completed the requirements for a pre-med degree at the University of Chicago. Yet another, a junior employee at Morgan Stanley, walked down 75 flights in the World Trade Center’s South Tower and back into the family food business on Sept. 11, 2001.一位是获得资格认的注册会计师。另一位刚完成芝加哥大学(University of Chicago)医学预科学位的要求。还有一位是根士丹利(Morgan Stanley)的初级职员——2001年9月11日那天,他在世贸中心(World Trade Center)南楼向下走了75段楼梯,回到自己的家族食品生意。 These New Yorkers — Thomas Chen, Jonathan Wu and Wilson Tang — are among a few dozen Chinese-Americans who have recently surfaced as influential chefs, determined to begin a new culinary conversation with the food of their ancestors. Independently, they arrived at the same goal: to invent a kind of Chinese-American food that is modern, creative and delicious instead of sweet, sticky and bland.这三个纽约人分别是托马斯·陈(Thomas Chen)、乔纳森·吴(Jonathan Wu)和威尔逊·唐(Wilson Tang),他们属于最近冒出来的几十位具有影响力的华裔美国大厨之列。他们下定决心与祖先的美食进行新的对话。他们各自独立实现了相同的目标:创造一种现代、有创意、美味的美式中餐,而不是甜、黏、乏味的食物。But they took similar routes to get there. Despite their advanced academic degrees, these chefs started over as culinary students — usually against their families’ wishes.不过,他们所走过的路却很相似。尽管他们都有很高的学位,但是这些大厨都重新开始学习烹饪——一般这都违背了家人的愿望。“No Chinese parent sends their child off to college hoping they’ll work in a kitchen,” said Mr. Chen, 31, whose parents owned a restaurant in Mount Vernon, N.Y., while he was growing up. “That’s what you go to college to escape from.”“没有哪个中国父母送孩子上大学是希望他们将来在厨房工作,”31岁的陈说。陈在纽约州芒特弗农市长大,他的父母在那里拥有一家餐馆。“上大学就是为了避免去厨房工作。”They worked their way up in high-end global kitchens like Noma, Guy Savoy, Eleven Madison Park and Jean-Georges. And then, having defied their parents, they defied their culinary training as well. They left the luxurious places where they had mastered foie gras and morels to open storefront restaurants where they can mess around with pork belly and pomelo, steamed eggs and sawtooth herb.他们曾在全球高端餐馆里步步进阶,比如诺马(Noma)、盖伊· 萨沃伊(Guy Savoy)、麦迪逊公园11号(Eleven Madison Park)和让-乔治(Jean-Georges)等餐厅。之后,他们不仅违背父母的意愿,也违背了自己接受的烹饪培训。他们离开这些教会自己制作鹅肝酱和羊肚菌的奢华餐厅,开设店面餐厅,在这里他们可以用五花肉和柚子、蒸水蛋和齿叶菜随意烹饪。In addition to exploring a vast pantry of new ingredients (osmanthus, pandan, celtuce and wood ginger), they are facing a daunting new arsenal of Chinese cooking techniques, entirely different from the skills they’ve been schooled in.除了探索各种新食材(木犀属植物、露兜科科植物、莴苣和木姜),他们还要面对令人望而生畏的各种中式新烹饪法,这些方法完全不同于他们学过的技巧。“It’s not just recipes that are different,” Mr. Chen said. “It’s basics like how to hold a knife, how to trim an onion, how to boil vegetables.”陈说:“不只是菜谱不同。很多基本的东西也都不同,比如怎么拿刀,怎么切洋葱,怎么煮蔬菜。”The phenomenon is certainly not confined to New York City, although several of its exemplary restaurants are clustered in Lower Manhattan: Mr. Wu’s Fung Tu, Mr. Chen’s Tuome, and Yunnan BBQ from Doron Wong, 39, and Erika Chou, 31.这种现象当然不仅出现在纽约市,但是几个典范餐厅都聚集在下曼哈顿:吴的风土餐厅(Fung Tu),陈的Tuome餐厅,39岁的多伦·王(Doron Wong)和31岁的埃丽卡·周(Erika Chou)开设的云南烧烤店(Yunnan BBQ)。It is also not new. Pioneers like Susanna Foo and Ming Tsai long ago opened ambitious, creative Chinese restaurants that paved the way. More recently Anita Lo, of Annisa in the West Village, has been the spirit guide for many young chefs; her stubborn conviction that Chinese food can flow seamlessly into Western fine dining smoothed the path for this next generation.这也不是什么新鲜事。苏珊娜·胡(Susanna Foo)和蔡明(音译)等先驱很久以前就开设了充满雄心和创意的中餐厅,为他们奠定了基础。更近一些时候,西村Annisa餐厅的老板安妮塔·卢(Anita Lo)是很多年轻大厨的精神导师。她坚信,中餐能够完美地融入西方高级餐厅,这为下一代大厨铺平了道路。They include Justin Yu and Karen Man at Oxheart in Houston, Shirley Chung at Twenty Eight in Irvine, Calif., Brandon Jew of the eagerly awaited Mister Jiu’s in San Francisco, and Sheridan Su of Fat Choy in Las Vegas. In New York, Mission Chinese Food and RedFarm both have a similar spirit and exciting food.他们包括休斯敦Oxheart餐厅的贾斯廷·于(Justin Yu)和卡伦·万(Karen Man),加利福尼亚州欧文市Twenty Eight餐厅的雪莉·庄(Shirley Chung),旧金山备受期待的Mister Jiu’s餐厅的布兰登·仇(Brandon Jew),以及Fat Choy餐厅的谢里登·苏(Sheridan Su)。纽约的龙山小馆(Mission Chinese Food)和RedFarm也拥有类似的精神和令人兴奋的食物。There is also a junior class of specialists, like Hannah and Marian Cheng of Mimi Cheng’s Dumplings in the East Village, where the dumplings are made from sustainable meat and served with farm-to-table vegetable sides from their Taiwanese mother’s recipes; the Boba Guys, who use organic milk and house-made syrup in their bubble tea; and Debbie Mullin of Wei Kitchen in Seattle, who makes small-batch shallot and chile oils.还有一批初级专家,比如东村Mimi Cheng’s Dumplings餐厅的汉娜和玛丽安·郑(Hannah and Marian Cheng),那里的饺子是用可持续性的肉类做成的,从农场到餐桌的蔬菜配菜是按照她们台湾妈妈的食谱做成的;Boba Guys餐厅用有机牛奶和自制糖浆制作珍珠奶茶;西雅图Wei Kitchen餐厅的黛比·马林(Debbie Mullin)制作小批量葱椒油。Mr. Su is a refugee from fine-dining kitchens on the Las Vegas Strip who started a solo career making bao in a corner of a strip-mall hair salon. His newest venture, Flock amp; Fowl, is devoted to the classic southern Chinese dish called Hainanese chicken rice, but with upgraded ingredients and innovations like congee topped with fried (free-range) chicken, a poached (organic) egg and (house-made) pickles.苏离开大道(Las Vegas Strip)的高级餐厅,在一个小型购物中心美发店的一角做包子,独自开启自己的事业。他新开的Flock amp; Fowl餐厅专做中国南方的经典美食海南鸡饭,不过他升级了原料,进行了一些创新,比如在粥的上面放炸鸡(自由放养的鸡)、(有机)荷包蛋和(自制)泡菜。Most of these chefs have never been to China and have no Chinese culinary training, so they are learning as they go, synthesizing the values of the kitchens they know (organic, seasonal, soigné) with Chinese elements they do not. “No one would give me even the lowest kitchen job in Beijing,” said Cara Stadler, 28, who grew up in Massachusetts and moved to China with substantial experience in the kitchens of the chefs Guy Savoy and Gordon Ramsay. Instead, she started the city’s first underground supper club. “Going to the markets every day forced me to really learn about Chinese produce,” she said.这些厨师大多从未去过中国,没有接受过任何中式烹饪培训,所以他们边做边学,把他们已知的厨房价值观(有机,遵循季节,设计精美)与他们不知道的中国元素结合起来。28岁的卡拉·斯塔德勒(Cara Stadler)在马萨诸塞州长大,在大厨盖伊· 萨沃伊和戈登·拉姆赛(Gordon Ramsay)的厨房里积累了丰富的经验,之后她搬到中国。她说:“在北京,估计没人会给我一份厨房里的工作,哪怕是最低档的工作。”不过,她开创了北京的第一家地下晚餐俱乐部。她说:“每天去菜市场迫使我真的了解了中国的农产品。”Ms. Stadler is now the chef and owner of Tao Yuan in Brunswick, Me., where the shellfish are plentiful and exquisite. Next week, for the Lunar New Year, she will be making plump scallop won tons — and then drying the bivalves’ side muscles to simmer into a homemade XO sauce, a fiery, funky, hugely popular condiment from Hong Kong.斯塔德勒现在是缅因州不伦瑞克桃园餐厅(Tao Yuan)的大厨兼老板。那里的贝类丰富而精致。下周,为了迎接春节,她将制作丰满的扇贝馄饨,然后把这个双壳类动物的肉放入自制的XO酱中慢炖。XO酱是香港的一种刺激、奇特、很受欢迎的调味品。Chinese ingredients by themselves are a vast field of study — dried mushrooms, cured meats, salted fish and bean pastes are only the beginning. Most of these chefs grew up without them: Instead, they ate a combination of American snacks, global fast food and the kind of meals a Chinese mother living in Dayton, Ohio, or Avon, Conn., might produce on a Tuesday night in the 1980s: beef stir-fried with romaine lettuce (in the absence of gai lan or bok choy) or fried rice studded with pepperoni instead of sweet lap cheong.中国食材本身就是一个庞大的研究领域——干菇、腌肉、腌鱼和豆瓣酱只是入门级食材。这些大厨大多在成长的过程中没见过这些东西。他们吃的是美国小吃、全球快餐,以及住在俄亥俄州代顿市或康涅狄格州埃文市的中国妈妈在20世纪80年代周二晚上做的那种饭菜:生菜(因为没有芥兰或白菜)炒牛肉或意大利辣香肠(而非甜腊肠)炒饭。“Every Chinese family I knew had Dinty Moore beef stew in the pantry,” said Mr. Tang, 37, whose family owned real estate and Chinese bakeries in New York City, including the classic Nom Wah Tea Parlor, which he now runs. “You throw that in the wok with some soy sauce and chile bean paste, fresh rice from the rice cooker, it’s not bad.”“我认识的每个中国家庭都做过丁蒂·尔(Dinty Moore)炖牛肉,”37岁的唐说。他的家人在纽约市拥有房地产和中式糕点房,包括经典的南华茶室(Nom Wah Tea Parlor),这家店现在由他经营。“你把那些东西放入锅里,加入酱油、辣豆瓣酱以及用电饭锅刚做好的米饭,吃起来也不错。”That kind of crude fusion doesn’t satisfy them anymore. From cookbooks and childhood memories, and through trial and error, they are feeling their way into one of the world’s most complex, ancient and demanding culinary traditions. So they are making their own five-spice powder, hand-cutting noodles and home-brewing basics like pickled mustard greens, chile bean paste and fermented black beans.不过,那种粗糙的大杂烩已无法满足他们。他们从烹饪书、童年的记忆以及试验和错误中摸索着进入世界上最为复杂、古老和高要求的烹饪传统。所以,他们自己做五香粉、刀削面,以及腌芥菜、辣豆瓣酱和豆豉等基本配料。And they are hoping to find “essentiality” — the important modern value idea of making fine, fresh ingredients taste like themselves.他们希望找到“精髓”——那就是制作具有食材本身新鲜味道的精美食物,这是重要的现代厨房价值观。“Honestly, I thought that was a Japanese thing,” said Mr. Wu, of Fung Tu, who spent years working in the kitchen at Per Se. “I didn’t realize that Chinese food had that, only because I’d never had that kind of Chinese food.”“坦白地说,我曾经以为那是日本料理的理念,”风土餐厅的吴说。他在Per Se餐厅的厨房工作了很多年。“我之前之所以不知道中餐也有这种理念是因为我从没吃过那种中餐。”Mr. Wong, the chef at Yunnan BBQ, who grew up near Boston and trained in Hong Kong, where his family emigrated from, said: “Most Americans, including me at some point, have just never had Chinese food. When I went there and saw things like cornmeal wrapped in a banana leaf, or wood-roasted chicken wings, I thought, ‘Am I really that ignorant about my own food?’”云南烤肉馆的大厨多伦·王在波士顿附近长大,在香港接受过培训。他家就是从香港移民到美国的。他说:“大部分美国人,包括曾经的我,从未吃过中餐。我到那里看到燕麦香蕉卷或碳烤鸡翅时心想:‘我对自己的食物了解这么少?’”The answer was probably yes. Chinese-American food — mostly Cantonese banquet dishes adjusted for long-outgrown American tastes — is so ingrained here that even Chinese-Americans have come to believe that it is closely related to “real” Chinese food, when in truth it is a very, very distant cousin.很可能是,的确如此。美式中餐大多是经过改良的广东宴会菜,以适应长期占主导地位的美国口味。它在美国根深蒂固,甚至连华裔美国人也开始以为,这与“真正的”中餐密切相连,但实际上它只是中餐的远房亲戚。But that is starting to change as different cuisines and cooks arrive here from China, as more Americans travel to China, and as haute cuisine there bounces back from a long dormancy. Traditional (and modern) Chinese restaurants are thriving as the growing middle class and the new availability of ingredients from around the world have generated new demand.但是,随着不同的菜系和厨师从中国来到美国,随着更多的美国人到中国旅行,随着中国高级菜肴在长期休眠之后重振旗鼓,这种情况开始发生变化。由于中产阶级壮大,再加上美国开始供应世界各地的食材,促使顾客们产生了新要求,所以传统(和现代的)中餐馆开始兴旺起来。Kian Lam Kho, 62, a software engineer turned chef who grew up in Singapore and lives in Harlem, is one of the few people equally at home in the American and Chinese culinary worlds. He returns to Asia frequently, snapping up old and new Chinese-language culinary textbooks as they come back into print. (Restaurants, culinary schools and cookbooks have been common in China since the Song dynasty, about 1000 A.D.) He used these texts to research his magisterial new book, “Phoenix Claws and Jade Trees,” which details not only the recipes and regions but also the underlying concepts that have been the building blocks of Chinese cooking — and of much East Asian cooking — for thousands of years.62岁的候建兰(音译)曾是软件工程师,后来改做大厨。他在新加坡长大,现在住在哈莱姆区。他是少数几位对美国菜和中餐同样精通的专家之一。他经常回亚洲,抢购重新付印的繁体字和简体字烹饪书籍(从公元1000年左右的宋代起,餐馆、烹饪学校和食谱在中国变得常见起来)。他用这些资料来创作内容丰富的新书《凤爪和树》(Phoenix Claws and Jade Trees),这本书不仅详细介绍各种菜谱和诞生地,而且讲解几千年来中餐烹饪(以及很多东亚烹饪)基础背后的概念。He said the book was partly designed to teach English-speaking people of Chinese heritage like these chefs, who may have lost the language of China but not their loyalty to its food.他说,这本书的一个目的是教导具有中国传统的讲英语的厨师(比如上述这些大厨),他们可能不会说中国话,但没有失去对中餐的忠诚。“Unless they understand the original dishes, what they cook will never have a real relationship with Chinese food,” he said. When they braise the classic red-cooked pork in the oven instead of in a wok, he said, or if they sear the meat first, the way they are taught in Western cooking schools, it changes the flavor, the mouthfeel and how everything works together.“除非他们理解这些正宗菜肴,否则他们做出来的食物永远与中餐没有真正的关系,”他说。如果他们在烤箱而非锅里面做经典的红烧肉,或者像在西餐学校里学的那样先煎肉,那么就改变了这道菜的味道、口感,以及所有食材相互作用的方式。Using clam chowder as a reference point, he said, “Anyone can take clams, potatoes, salt pork and milk, and make some kind of dish.” But if the pork fat is not rendered, if the potatoes are left whole, if the cooking is too fast, it will not be chowder.他还以蛤肉杂烩浓汤为例。他说,“谁都能用蛤蜊、土豆、腌猪肉和牛奶做出一道菜”,但是如果不把肥猪肉熬出油,如果土豆没切成块,如果煮的时间过短,那做出来的就不是蛤肉杂烩浓汤。This new effort to synthesize Chinese and American cuisines takes more study and skill than squirting a few drizzles of soy and hoisin onto Western dishes like grilled steak or mashed potatoes. Those thoughtless mash-ups are why these Chinese-American chefs now shudder at the term “Asian fusion” and go to great lengths to define what they are doing differently. (They are definitely not tinkering with sushi or dabbling in pad Thai.)要把中餐和美国菜结合起来,需要更多研究和技巧,不只是在烤牛排或土豆泥等西餐上滴几滴酱油和海鲜酱。正是这种轻率的结合令这些华裔美国大厨现在很害怕“亚洲融合菜”这个说法,不遗余力地想要重新定义他们所做的食物(他们肯定不会胡乱改动寿司和泰式炒河粉的做法)。The term “Chinese-American food” has even worse connotations: heavy, sticky, deep-fried.“美式中餐”这个概念的含义更糟糕:油腻、黏糊糊、油炸。“We definitely need to figure out what to call it,” said Mr. Tang, who is a partner in Fung Tu.“我们肯定需要想出怎么称呼它,”风土餐厅的合伙人唐说。Modern American-Chinese? Chef-driven Chinese-American? “Elevated or upscale sounds too snooty, especially when we’re basically serving ribs and noodles and chicken wings,” he said.现代美式中餐?以大厨为主导的美式中餐?“高级或高档听起来太自大,尤其是考虑到我们基本上就是做排骨、面条和鸡翅,”唐说。Another challenge, Mr. Tang said, is to decide whether the cooks supporting them in the kitchen should be graduates of restaurants like Hakkasan, who would have the Chinese skills, or like Gramercy Tavern, who have the fine-dining finesse.唐说,另一个难题是要想好帮厨是必须在Hakkasan等餐厅干过(这种厨师拥有中餐技巧)还是必须在Gramercy Tavern等餐厅干过(这种厨师拥有制作精致菜肴的技巧)。“What we need is As” — American-born Chinese — “who speak Chinese but also speak farm-to-table,” he said. “ And so far, there aren’t too many of us.”“我们需要的是A(美国出生的华裔),他们会说中文,也谈论从农场到餐桌,”他说,“到目前为止,我们这样的人不太多。” /201602/426169泉州割双眼皮开眼角

泉州地区自体脂肪移植哪家医院好On a recent trip to Tanzania with four grandsons, my most important task (beside protecting them from the jaws of a lion or leopard) was to keep them, and myself, in good health. It would not have been much fun to be stuck in a tent next to the commode or flattened on a cot while the rest of the gang viewed a dazzling array of wild animals from the safety of a Land Rover.最近,我带着四个孙子到坦桑尼亚旅行。行程中,我最重要的任务(除了从狮子或豹子的利爪下保护他们之外)就是保障他们和我自己的身体健康。当别的游客都乘坐路虎安全地欣赏各色各样的野生动物之时,你却被困在带座椅式便桶的帐篷里甚至卧床不起,肯定不是什么愉快的经历。Although I came prepared for the worst, I did everything I could to make our trip the best. And I’m happy to report, no one got sick and we all had a great time.虽然也要准备好去应对可能发生的最糟糕的事件,但我首先是竭尽所能地想让我们能享受一场美好的旅行。现在,我可以很高兴地报告大家,我们当中没有一个人生病,每个人都玩得很开心。When I described the steps I took to friends and physicians, they urged me to write about them. So here goes, along with a host of other helpful travel hints from well-informed professional sources.我向朋友和医生们说起我所采取的措施,他们都力劝我把它们写下来。所以,我们这就开始吧,以下内容中还包含我从其他见多识广的专业人士处得到的许多有用的旅行注意事项。No. 1: I reminded my grandsons daily, any water you drink or use to brush your teeth must come from a sealed bottle that you open. Ice wasn’t an issue in the bush, but that too should be prepared from bottled water. When you take a shower or swim in a pool, keep your mouth shut. (This warning was particularly pertinent for one grandson who always sings in the shower.)第一:我每天都提醒我的孙子,只有自己亲手启封的密封瓶装水才可以饮用或用于刷牙。在丛林中不存在冰的问题,但要用冰的话,也应该利用瓶装水制备。洗澡或在游泳池中游泳时要保持闭嘴。(这条警告特别适用于我一个喜欢在淋浴时唱歌的孙子。)No. 2: Before every meal, we each chewed one pink tablet of bismuth subsalicylate (sold as Pepto-Bismol and various store brands).第二:每次吃饭前,我们每人都要咀嚼一片粉色的次水杨酸铋片(商品名为Pepto-Bismol或其他品名不等)。I have used this preventive since first ing about it in 1980 in The Journal of the American Medical Association in a study led by Dr. Herbert L. DuPont, an infectious disease and travel medicine specialist at the University of Texas, Houston. The study described how using these tablets greatly reduced the risk of traveler’s diarrhea among American students traveling to Mexico. In a subsequent study published in 1987, Dr. DuPont and colleagues reported that two tablets chewed four times a day reduced the risk of developing diarrhea by 65 percent. (Each tablet contained the standard dose, 262 milligrams of bismuth subsalicylate.)自从我第一次读到这一点后,我就一直在采取这一预防措施。那还是1980年《美国医学协会杂志》(Journal of the American Medical Association)上德克萨斯大学(University of Texas,位于休斯顿)的传染病和旅行医学专家赫伯特·L·杜邦(Herbert L. DuPont)士领导的一项研究。它介绍了在到墨西哥旅行的美国学生中,使用这些药片如何大大降低了旅行者的腹泻风险。在1987年发表的一项后续研究中,杜邦士及其同事报告说,每天四次、每次咀嚼两片该药片可将腹泻风险减少65%(每片含标准剂量的次水杨酸铋,即262毫克)。I have relied on these tablets, albeit in a lesser dose because I’m a lot smaller than average, during trips to Vietnam, Thailand, Peru, Indonesia, India and Nepal, and never got sick despite eating salads and peeled fruit, which one is warned to avoid. In fact, in India and Nepal, my traveling companion, who also took the tablets, and I were the only ones who stayed healthy even though the others in our group assiduously avoided those no-no foods and we did not.在赴越南、泰国、秘鲁、印度尼西亚、印度和尼泊尔的旅行期间,我一直依赖这些药片(虽然使用的剂量较小,因为我的体型远小于普通人)。尽管我食用了沙拉和去皮的水果(有人警告我提示要避免食用此类食物),也从来没有生过病。事实上,在印度和尼泊尔,我和一位坚持用这些药片的旅伴是我们那个旅行团中唯一保持健康的人——哪怕其他人都竭力不去碰那些禁忌食物,而我们并没有忌口。So for the five of us going to Tanzania, I packed 15 tablets for each day of our trip — and no one experienced the slightest gastrointestinal upset. That wasn’t the case, though, for most of the others on our itinerary. However, if you choose to try this preventive, I suggest you check first with your doctor and perhaps consider using Dr. DuPont’s larger dosage.因此,为了我们五人的坦桑尼亚之行,我按照每天15片的剂量准备了药片,结果,没有一个人出现过丝毫的肠胃不适。同行的其他人却大多没有这么幸运。不过,要是你选择尝试这种预防措施,我还是建议你先去拜访一下医生,或考虑使用杜邦士推荐的较大剂量。Without a preventive, which is no guarantee against food-borne illness, stick to “safe food” that is cooked and served hot, and fruits and vegetables you have washed in bottled water and peeled yourself. Never eat undercooked foods — eggs, meat, fish or poultry — or any food sold by street vendors.预防性用药并不能保你不会感染食源性疾病,而在没有预防性用药的情况下,你应该只吃那些“安全食品”,即煮熟并趁热食用的食品,以及你自己去皮、用瓶装水洗净的水果和蔬菜。绝对不要食用没煮熟的鸡蛋、肉、鱼或禽肉等或街头摊贩出售的任何食品。Reduce your exposure to germs by washing your hands often, and always before eating. A hand sanitizer with at least 60 percent alcohol can be used if soap and water are unavailable.经常洗手,尤其是在进食前,以减少你对病菌的暴露。如果没有肥皂和水,也可以使用至少含60%酒精的洗手液。I took no chances, especially since I was responsible for four children. I had an emergency supply of Lomotil (for digestive problems) and azithromycin (Zithromax Z-pak, for infections) just in case.我不会抱着侥幸心理去冒任何险,当我要为四个孩子的安全负责时尤其如此。我备有应急的地芬诺酯(Lomotil,治疗消化问题)和阿奇霉素(治疗感染)以防万一。No. 3 (really No. 1 chronologically): I made sure we were all up-to-date on routine vaccines — measles-mumps-rubella, varicella (chickenpox), diphtheria-tetanus-pertussis, polio and an annual flu shot — and added two (for hepatitis A and typhoid) that the Centers for Disease Control and Prevention recommends for travelers to Tanzania. You can review recommendations for other destinations on the C.D.C. website at cdc.gov/travel. We also each filled prescriptions for generic Malarone (atovaquone proguanil) to prevent malaria, and I checked daily to be sure the boys remembered to take it.第三(如果按时间顺序排列,其实这应该是第一点):我确保大家都接种了最新的常规疫苗:麻疹-腮腺炎-风疹、水痘、白喉-破伤风-百日咳、脊髓灰质炎和每年的流感疫苗,还补充接种了美国疾病控制和预防中心(Centers for Disease Control and Prevention, C.D.C.)建议到坦桑尼亚旅游的游客接种的两种疫苗:甲肝和伤寒。您可以从C.D.C.的网站cdc.gov/travel上查看针对其他目的地的建议。我还让医生为我们每个人都处方了足量的阿托伐醌/氯胍来预防疟疾,并每天检查孩子们有没有按时药。I also packed an ample supply of sunscreen, insect repellent with 20 percent or more of DEET, and a first-aid kit of hydrocortisone cream, antibiotic ointment and a variety of bandages, though happily the latter two were never needed. For one grandson prone to motion sickness, I took some meclizine as well.我还准备了充足的防晒霜、至少含20%DEET(避蚊胺)的驱昆虫剂以及一个包含氢化可的松软膏、抗生素软膏和各种绷带的急救包,不过我们很高兴后两者从来没派上过用场。有一个孙子容易晕车,所以我也带了些美克洛嗪。As the oldest traveler in the group (and the shortest now that my youngest grandson, at age 11, has passed me), I am acutely aware of the risk of blood clots when flying long distances. I always book an aisle seat so I can get up every hour or so and walk around for a minute. It also helps to move your legs and flex your ankles frequently. You might also wear graduated compression stockings on very long trips. Similar precautions apply to long car or train trips.作为旅行团中最年长的成员(也是最矮的一个,因为我最小的孙子[11岁]已经超过了我),我对长途飞行中的血栓风险有深刻的认识。我总是预订靠过道的座位,这样我就可以每隔一小时左右站起来走动一会儿。这样的安排还有助于经常活动双腿和屈伸脚踝。你也可以在长途旅行时穿着预防下肢静脉曲张的弹力袜。类似的预防措施也适用于长途的汽车或火车旅行。Although the risk of clots is generally very small, they can be life-threatening. At greatest risk are people over 40, those who are obese or pregnant or have limited mobility (for example, because of a leg cast) or who have a personal or family history of clots. Estrogen-containing medications also raise the risk; I usually take one of those, raloxifene, prescribed to protect my bones. But it can increase the risk of a clot, so I stop taking three days before a plane trip of four or more hours. For more information, check the C.D.C. advisory on blood clots and travel, and talk to your doctor.虽然一般而言,血栓风险很小,但它们可能会危及生命。40岁以上、肥胖、怀或行动不便(比如一条腿打了石膏)以及有血栓病史或家族史的人风险最大。含有雌激素的药物也会增加血栓风险。我平时会用一种此类药物——雷洛昔芬来保护我的骨骼,但既然它可能增加血栓风险,我会在至少四小时的飞行前三天停止用该药物。欲了解更多信息,请查看C.D.C.关于血栓和旅行的建议,并咨询你的医生。Even when traveling alone, I always purchase travel health and medical evacuation insurance because, well, you never know. People on my various trips have broken bones or become seriously ill and had to return home mid-trip. Two men died while snorkeling on separate trips of mine.即使是在独自旅行的时候,我也总是会购买旅游健康与医疗保险,毕竟——你知道——世事难料。在我的各种旅行经历中,就见过有人因骨折或生了重病而不得不中途打道回府。在我独自旅行的时候,也遇上过2次男子在浮潜时死亡的案例。Consider carrying a card that lists your blood type, any chronic illnesses or serious allergies and the generic names of prescription medicines you take. Bring some extra doses in case of travel delays.请考虑携带一张卡片,列出你的血型、慢性疾病或严重过敏史,以及你正使用的处方药的通用名。请适当多带一些药物,以防行程延误。Other worthy precautions: To avoid nasty parasitic diseases like schistosomiasis, do not swim or wade in fresh water in developing countries or wherever the sanitation is poor. Pools should be chlorinated. However adorable an animal (domestic or wild) may be, keep your distance. Do not touch or feed any animal you don’t know. Some carry rabies. Should you get bitten or scratched by an animal, wash the wound immediately with soap and clean water and, if at all possible, get to a doctor quickly.其他值得注意的事项:为了避免血吸虫病等严重的寄生虫病,请不要在发展中国家或任何卫生条件差的地方的淡水中游泳或涉水。游泳池应经过加氯消毒。无论动物(家养或野生)有多可爱,都请保持距离。请勿触摸或饲喂你不认识的任何动物。有些动物可能携带狂犬病病毒。万一被动物咬伤或抓伤,应立即用肥皂和清水清洗伤口,如果可能的话,尽快去看医生。If you expect to be at a high altitude (8,000 feet or higher), consult your doctor about medicine to prevent altitude sickness, which can take more than the starch out of a person. I was glad I did when traveling to Cusco, Peru (11,154 feet) and climbing in the Sacred Valley of the Incas (9,000 feet). The recommended preventive is acetazolamide (generic version of Diamox).如果你计划前往高海拔(8000英尺[约合2348米]或更高),请咨询医生如何用药预防高原反应——万一发生高原反应,可就不单单是让人垂头丧气这么简单了。我很庆幸我在前往秘鲁的库斯科市(11154英尺[约合3400米])以及攀爬印加圣谷(Sacred Valley of the Incas,9000英尺[约合2743米])时做了这些预防措施。推荐的预防药物是乙酰唑胺。 /201603/429180泉州玻尿酸鼻尖整形 The World Health Organization (WHO) on Wednesday launched global response to address the ongoing sp of Zika virus infection and the neonatal malformations and neurological conditions associated with it.世界卫生组织(世卫组织)上周三发布了一项全球应对的计划,旨在应对持续传播的寨卡病毒感染,以及与此相关的新生儿畸形和神经方面的疾病。The ;ZIKA Strategic Response Framework and Joint Operations Plan;, covered the period of January to June, focused on mobilizing and coordinating partners, experts and resources to help countries enhance surveillance of the Zika virus and disorders that could be linked to it.;寨卡战略应对框架及联合行动计划;将从1月延续至6月,将集中精力在动员和协调合作伙伴、专家及各方资源上,帮助相关国家提升对寨卡病毒及相关疾病的监测能力The plan is also to help improve vector control, effectively communicate risks, guidance and protection measures, provide medical care to those affected and fast-track research and development of vaccines, diagnostics and therapeutics.这一计划还将改善病媒控制,对相关风险、指导意见和防控措施进行有效沟通,为受病毒影响的人群提供医疗护理,推动疫苗、检测及治疗手段的快速研发。WHO said 56 million U.S. dollars is required to implement the response plan, of which 25 million dollars would fund the WHO response and 31 million dollars would fund the work of key partners. In the interim, WHO tapped a recently established emergency contingency fund to finance its initial operations.世卫组织表示,落实这一计划共需5600万美元,其中2500万美元将用于世卫组织的应对工作,3100万美元用于帮助其他重要合作伙伴开展工作。在过渡期间,世卫组织将首先抽调埃拉疫情后设立的突发卫生事件应急基金,以持初始工作。As part of WHO#39;s new emergency program, the agency#39;s headquarters activated an Incident Management System to oversee the global response and leverage expertise from across the organization to address the crisis.此外,作为世卫组织最新突发卫生事件应对方案,世卫组织总部已启动“事件管理系统”监督全球应对疫情,利用世卫组织的专长解决寨卡病毒的相关问题。 /201602/427462泉州祛皱价格

泉州第一医院官网 Song Dynasty宋朝Southern Song’s Resistance Against the Jin南宋抗金Before the arrival of the Jurchens the Song Dynasty for centuries was engaged in a stand-off against the Western Xia and the Khitan Liao Dynasty.在女真人到来之前,宋朝已经和西夏及契丹人的辽国以平衡之势相处了好几个世纪。This balance was disrupted when the Song Dynasty developed a military alliance with the Jurchens in annihilating the Liao Dynasty.这种平衡因宋朝决定联合女真攻打契丹而被破坏。This balance of power disrupted, the Jurchens then turned on the Song Dynasty, resulting in the fall of the Northern Song and the subsequent establishment of the Southern Song.平衡一经破坏,女真就转而攻打宋朝,这导致了北宋的覆灭和之后南宋的建立。A new triangular arrangement was formed, between the Song, Jin and Western Xia.一个新的三角协议在宋朝、金国和西夏之间形成。The Southern Song deployed several military commanders, among them Yue Fei and Han Shizhong.北宋部署了一些军事将领,岳飞和韩世忠就在其中。Yue Fei in particular had been preparing to recapture Kaifeng (or Bianjing as the city was known during the Song period), the former capital of the Song dynasty and the then southern capital of the Jin dynasty, after a streak of uninterrupted military victories.岳飞在不断的获胜之后尽心准备想要夺回开封(在那个时代被称为汴京),开封是宋朝的旧都也是之后金朝的南都。The possible defeat of the Jurchens however threatened the power of the new emperor of the Southern Song, Gaozong and his premier Qin Hui.和女真的作战可能的成功却威胁了宋高宗以及他的丞相秦桧的权力。The reason was that Qinzong, the last emperor of the Northern Song was living in Jin-imposed exile in Manchuria and had a good chance of being recalled to the throne should the Jin Dynasty be destroyed.他们给出的理由是北宋的最后一位皇帝钦宗被金国流放至满洲,如果金国被灭,钦宗就有可能回国继承帝位。Emperor Gaozong signed the Treaty of Shaoxing in 1141, which conceded most of the territory regained through the efforts of Yue Fei.宋高宗与1141年签署了绍兴和议,这个和议让出了由岳飞费尽心力重新收复的大部分领土。Yue Fei in particular was executed under the terms of the treaty in 1142.岳飞由于绍兴和议的条约在1142年被处死。 /201511/406471泉州妇幼保健院医院口碑泉州祛皱比较好的医院

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