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The real popularity of Chongqing hot pot has become a stubborn food memory of a generation of Chongqing people in just 30 or 40 years. One saying is that in the hot pot market in Chongqing, the taste of all hot pots can reach the passing line, but it is difficult to climb up the passing line.

The art of oil: butter and sesame oil

Chongqing hot pot is an art of combination. The first factor that determines whether a store’s hot pot is delicious is the soup base. Old Chongqing people often say that when you walk to the door of a hot pot restaurant, you can smell the color of a hot pot. The soup base determines whether a hot pot is a new hot pot or an old hot pot, which is also the division of power between the two hot pots: most hot pot brands that are familiar in other places belong to the new school, while the old hot pot is the absolute mainstream in Chongqing’s local market.

The soul of the soup base of the old hot pot is butter. The animal oil used in Chongqing people’s home cooking is usually lard, which is fine and smooth, while the fat particles of butter are large, rough to eat, with special fragrance and smell, and it is not used much. However, compared with lard, the melting point of butter is as high as 40℃-46℃, which is very easy to solidify, so it has strong adhesion and is easy to stick to ingredients, and it tastes rich and heavy, making it a natural spicy hot pot soup. Moreover, butter is highly blended, and even if the soup base rolls away, the grease will not all swing on the surface of the water, but will be mixed with water, clear and dense. Even if hemp is not spicy, the regenerated ingredients will roll through it, and the taste will be heavy and overwhelming, giving people a sense of satisfaction. In the past, there was only one kind of bottom oil in Chongqing old hotpot. In the process of improvement, some hotpot restaurants added a small amount of rapeseed oil and lard, which slowed down the solidification speed of the pot bottom and made the soup bottom smoother. Even so, in the soup base of Chongqing, the content of butter accounts for at least 80% of the base oil, usually 5-6 kg, which is equivalent to the proportion of broth in the bottom of the pot.

In other places, even the most authentic Chongqing old hotpot restaurant, generally speaking, the content of butter at the bottom of a pot is at most 2 to 3 Jin, or even as little as 1 Jin. In the words of Chongqing people, it’s called floating oil, just to get some butter flavor. People who are used to eating butter pot bottoms always feel light and empty when they eat other pot bottoms. However, it is precisely because butter is too "real" that even neighboring Chengdu people find it difficult to accept it. Different from Chongqing hot pot, Chengdu hot pot bottom is generally made of clear oil, that is, rapeseed oil, plus various spices. It looks like a red pot, but the foundation is completely different, and it tastes full of plant fragrance. That kind of aroma is easy to get on clothes, which is also the source of "hot pot flavor" in many hot pot restaurants. In addition, a big unsolved mystery for many foreigners is whether Chongqing hot pot really uses old oil. The answer is that for a long time, Chongqing hot pot did not charge the bottom of the pot, but "washed the oil" after the soup was used, that is, filtered off the residue, boiled at high temperature, evaporated the water vapor, and left the red old oil for recycling. In the early years, materials were scarce, Chongqing people loved to eat heavy oil, and hot pot was civilian. Using old oil was to solve the problem of ordinary people eating hot pot. However, for some Chongqing people, the old oil cooked repeatedly has become one of the sources of flavor at the bottom of the pot. Tan Tinggang, the owner of the hot pot restaurant, entered the hot pot industry in the 1990s. He once studied as a disciple in Dandan hot pot near Chaotianmen. He remembers that when he entered the hot pot industry, he not only used old oil, but also left a spoonful of soup base the day before and added a new pot, just like the old marinade of stewed vegetables.

When interviewed in Chongqing, the senior diners I met in Chongqing Hotpot supported many old oil schools, and even specially emphasized that old oil is not waste oil. However, times have changed. In 2011, Chongqing Hot Pot Association issued a notice prohibiting enterprises in the association from using old oil. Nowadays, even if you walk into those old hot pot restaurants that claim to be the most authentic, you can also see the statement of using disposable pot bottom specially hung. The old chafing dish parallel to butter comes standard with sesame oil dish, that is, sesame oil. Some stores will serve it on the table, while others will put a waist-high vat directly at the door of the store with a faucet, and customers will pick it up like tea. In addition to sesame oil, some stores also provide rapeseed oil, no matter which kind, only a small amount of garlic paste is used to cool down, smooth and enhance fragrance, and no other auxiliary materials are added. Of course, some people will add some vinegar to the oil dish in order to reduce the spicy degree, which is tolerable, but oyster sauce is absolutely not acceptable. For old diners, oyster sauce has a heavy sweetness and is suspected of ruining the taste of hot pot soup. I once chatted with a local waiting in line in an old hot pot restaurant. When I talked about dipping, I used the word "flavored dish" three times. The other person was still at a loss until I wrote it. He suddenly realized, "You said oily dish!" Later, I realized that for Chongqing people, dipping has no seasoning function.

Bai Jia Bai Wei hotpot Jianghu

There is no need to dip in the seasoning because the taste at the bottom of the pot is complicated enough. Someone told me that the earlier Chongqing hot pot soup base can be directly used to soak rice. Now no one does this, but there are still many people who directly put a few spoonfuls of soup in a bowl as dipping materials. The strength and aggressiveness of spicy taste can easily make people have the illusion that they are monotonous and rude. However, Zhang Zhengxiong, president of Chongqing Catering Association, told me that there are many kinds of spicy powder according to the taste and stimulation, such as spicy, hot and sour, clear and fresh, as well as old hemp, medium hemp, slight hemp, light hemp and fresh hemp. Zhang Zhengxiong also said that the bottom material of Chongqing Old Hotpot usually does not add spices, and even if it is added, the amount is very small. It must not overshadow the fragrance of pepper and pepper itself, and it must not affect the subtle reaction caused by the combination of the two, which is the foundation of the bottom material.

Chongqing people’s pursuit of hot pot spiciness has also gone through different periods. Zhang Zhengxiong remembers that in the early days of reform and opening up, the bottom material of Chongqing hot pot was fried with watercress, which contained starch, was highly dependent, and the ingredients were easy to taste. There was also a unique flavor of watercress, and the soup contained crystal sugar mash, which made the hot pot at that time mellow and sweet, which was not considered as hemp spicy. But then, Chongqing hot pot abandoned douban, and changed the main ingredient into Zanba sea pepper. Fresh peppers were pedicled, washed clean, and seasonings such as ginger and garlic cloves were added and smashed into balls, which looked like Zanba. Its characteristics were clear, dry and spicy, and pursued extreme taste. Nowadays, the vast majority of Chongqing old hot pot bottom materials will use watercress and Zanba sea pepper at the same time, and the final basic flavor is hemp, which is spicy, strong and delicious. A good hot pot boss must know the characteristics of pepper and sea pepper like the palm of his hand. Du Jian, the boss of the second hot pot, used to go to the market to taste pepper and pepper when he was free. He told me that pepper is relatively simple, mainly to see whether the black seeds are clean, and the clean pepper will not make the soup bitter.

The functions and types of peppers are extremely rich. In Shuang Fu International Farmers’ Market in jiangjin district, Chongqing, there are at least 20 kinds of peppers in any wholesale shop. Experienced Sichuan cuisine chefs know that there are three kinds of peppers on the market at present, one is the main spice, the other is the aroma enhancement, and the variety and quality of each different type of pepper are very different, and the combination depends entirely on the stir-fry master’s own exploration. This is why some hot pots seem to be full of peppers, but they are not spicy at all, while some hot pots can make their mouths spicy, but their stomachs are intimate and will not upset their stomachs. Du Jiankai’s second hot pot is a online celebrity store, and the taste is explored by himself. It is extremely spicy and spicy, and young people like it very much. The first time I went to his house to eat hot pot, I just felt that the dishes were soft and delicious at first, but after eating for 10 minutes, just as a mouthful of duck blood was put into my mouth, the pungent taste exploded in my mouth, so that I almost swallowed the duck blood. Immediately, sweat suddenly started from my forehead, and raindrops dripped down and never stopped.

Unlike Du Jian’s extreme spicy food for young people, Tan Tinggang’s "Guaner Hotpot" is a more traditional flavor. On the day I went to interview, a guest entered the store and shouted from a distance, "Yuanyang pot, add a little old flavor!" " Tan Tinggang knew from the sound that he was a regular customer, and shouted back loudly, "You can’t get used to the old taste." There shouted, "Take foreign guests to have a taste." After that, he disappeared into the lobby, and Tan Tinggang went back. "That’s even worse." Without waiting for an answer, he called to the waiter himself, "Give them a mandarin duck pot to lighten the old taste." The old flavor in the mouths of guests and Tan Tinggang refers to the unique paste flavor in Guaner Hotpot Restaurant. Spicy paste is a long-standing fixed flavor in Sichuan cuisine, which comes from the flavor emitted by pepper segments and peppers when they are fried to near zoom, and its representative dishes are kung pao chicken. Tan Tinggang also studied Sichuan cuisine before. He said that Mao Xuewang in restaurants around Chaotianmen before liberation was also that kind of paste flavor. Tan Tinggang opened a hot pot restaurant in Chengdu more than 0 years ago. At first, the business was booming, but because there was no characteristic, it gradually stopped. When he returned to Chongqing, he wanted to make a comeback. At first, he wanted to make pickled pepper, but he found that it had been made by another hot pot restaurant, so he had to turn to paste incense. First, he could catch the guests in the 1950s and 1960s, and second, he could find a differentiated route in the Chongqing hot pot rivers and lakes in blood shed. The secret of burning incense is to fry the pepper until it is slightly burnt, but it can’t be burnt to bitter. At the bottom of the pot, pumpkin seeds and sunflower seeds are fried and ground into powder, which is used to present the fragrance and mix with the burnt fragrance of pepper.

Zhang Zhengxiong said that Chongqing Sichuan cuisine used to be slightly spicy, while hot pot was extremely spicy. In the late 1980s, he worked in Beijing for a period of time. When communicating with others, the representatives of Sichuan cuisine mentioned were shredded pork with fish flavor, Mapo tofu, kung pao chicken and Sichuan style pork. But more than 10 years ago, when he went to Beijing again to communicate with people, the representatives of Sichuan cuisine had become authentic Jianghu dishes such as Maoxuewang, boiled fish and greedy frog. The same spicy flavor makes Jianghu dishes and hot pot known as brother dishes and sister dishes. According to Zhang Zhengxiong’s observation, it is the rise of hot pot that reshapes the taste experience and memory of Chongqing people and promotes the popularization and development of Jianghu dishes. From this perspective, Chongqing people choose hot pot, but in turn, hot pot is reshaping the lifestyle of Chongqing people.

Hairy belly praise

It is well known that hot pot is served with tripe. Chongqing people don’t eat hot pot, but say hot pot, mainly because of hairy belly. Hot pot restaurants in other places usually sell thousands of layers of tripe, that is, the tripe is processed after being autoclaved in an autoclave. Similarly, there are hairy tripes, which are soaked in alkaline water or liquid with specific biological enzymes to make them swell again. Melaleuca tripe and hairy tripe don’t shrink, they don’t get old after long cooking, and the taste is delicate and crisp enough, which is very popular in other places. However, in Chongqing, these two ingredients are basically not found on the menus of most old hot pot restaurants. Senior Chongqing hot pot diners only choose fresh hairy belly, which is not only crisp, but also has a unique beef stomach. Fresh hairy belly can only be scalded, which is known as "seven ups and eight downs" for 15 seconds.

However, Zhang Zhengxiong disagreed with this statement. He told me that different people scald their hairy bellies differently. Some people fly up and down, some people dangle from side to side, and some people think that chopsticks are caught in a fixed position, which affects the uniform heating of their hairy bellies. They will use chopsticks to turn around the pot with a piece of hairy bellies, which is as flexible as dancing with their heads covered. Old diners burn their hairy bellies not by time, but by eyesight. When they see that all the hairy bellies in the pot are stiff and slightly curly, they can’t cook any more. During the interview, I ate eight hot pots in Chongqing and listened to different people’s experiences in scalding their stomachs. I still dare not say that I have mastered this skill. In fact, Chongqing people have relatively low requirements for the freshness and flavor of raw materials, and hairy belly is a rare counterexample. In the local area, most people prefer buffalo beef omasum. Hot pot restaurants often go directly to the slaughterhouse to pick up the goods. The beef omasum brought back is stored in the store for cold storage, and some stores only order it when guests come. Tearing means tearing the hairy belly off the stomach wall by hand, thinking that the hairy belly cut with a knife will often be cut off together with the stomach wall, and the time of brittleness after cooking will be out of sync, which will affect the taste. Guo Jianping, who has been doing beef omasum business in Chongqing for decades, told me that getting a good fresh beef omasum is one of the tests of whether a hot pot restaurant can go on. When Guo Jianping was young, he cooperated with slaughterhouses in Chongqing, and all the tripes in the slaughterhouse were taken as a unit. When he killed the cow, he waited by the side, took the cow’s stomach out of the belly as soon as possible, cleaned it, dried it slightly, and immediately wrapped it in ice. In addition to time, technology is also important. The stomach pages of bovine flap stomach are leaf-shaped and arranged in the spherical stomach wall, like dense seaweed.It is full of semi-digested products of cattle, which is extremely difficult to handle. Therefore, even if employees of hot pot restaurants go to slaughterhouses, they don’t buy from butchers, but from beef omasum wholesalers.

Guo Jianping’s business can grow because he can handle tripe quickly, and he can handle a valve stomach in three or four minutes. If you are unhappy, the stomach page will easily rot and can only be used to make dry hairy belly or thousand layers of belly. Sometimes, after the cattle are slaughtered, if the workers don’t gut their stomachs in time, the quality of beef omasum will drop rapidly, and the price can be 2 to 3 times worse in a few minutes. In recent years, Guo Jianping has handed over his business to his daughter-in-law, and he drives to Jie Fangbei to play mahjong every day. His daughter told me that their hairy bellies come from Xinjiang as far as possible, and the workers they sent from Chongqing worked in the local slaughterhouse. After taking the hairy bellies, they immediately sent them back to Chongqing by shipping, and the fastest time was only 4 hours. Nowadays, most of the fresh hairy bellies used in hot pot in China come from Chongqing, because it is difficult to find skilled Russian communists in other cities. Sometimes these hairy bellies come to Chongqing fresh goods market and then return to the starting city.

Among the hot pot ingredients in Chongqing, only duck intestines and goose intestines can be compared with beef omasum. As an ingredient, duck intestines appeared in the hot pot in Chongqing during the Republic of China. At that time, the store cooked the duck intestines first, served them on the table, and the diners rinsed them when eating. Now it’s hot now, and what you want is a fresh and crisp taste. In fact, for the words "fresh, tender and crisp", Chongqing people have exerted their skills in excavating ingredients to the extreme and found many tricky ingredients such as yellow throat, waist slices, beef liver and pig root. The yellow throat is a large arterial vessel, also known as the heart tube. If it is not handled well, it is easy to get old and can’t bite. It is also one of the criteria to measure a Sichuan cuisine chef.

Lumbar slices and beef liver are relatively popular ingredients, which are extremely difficult to cut. The thinner you cut, the more brittle it will be when you burn it. Because of the good handling of waist slices, there is also a chain hotpot restaurant in Chongqing that put "broadsword waist slices" into the store name. Root was added to hot pot only after the 1980s. Although it was not scalded, it was cooked at the bottom of the pot for a long time, but the root was still on the menu of old hot pot restaurants for a long time because it was crisp. Most crisp foods are difficult to taste, so it is necessary to put on a dry dish. A dish of coarse dried Chili noodles with pepper noodles and salt, chicken essence monosodium glutamate, etc. can be used to match almost all ingredients that are not tasty, especially waist slices. Except hairy belly, because dry dishes will mask the aroma of hairy belly itself.

Jiugongge: Order and Freedom

A standard Chongqing hotpot should have a grid and a nine-square grid. Jiugongge originated from table-assembling, and Li Jieren recorded the hot pot division in detail during the Republic of China. It was said that roadside vendors bought cows to go into the water, picked a burden to go out of the street, one end was ingredients, and one end of the stove was served with a griddle, boiling the marinade, which was spicy, hemp and salty. Beggars or coolies surrounded the burden, and one person recognized one, eating while scalding, which was cheap and affordable. After the reform and opening up, hot pot was revived for the second time in the 1980s. Many Chongqing people still have the experience of eating hot pot at the same table, and they also use this nine-square grid. On the basis of patchwork, the early chafing dish was taboo, and the ingredients with heavy chlorophyll and high starch content were not put into the pot, because chlorophyll would make the soup black, and starch would easily precipitate and stick to the pot and make it bitter. With the disposable use of the base soup, the taboo of ingredients has long been broken, but the hot pot lattice, which was born out of practicality, has not left the market, but has developed a unique food vitality.

In the hot pot culture exhibition hall on the first floor of Hongyadong, there is a picture of the temperature of nine squares, which introduces in detail the stress of cooking different ingredients in different grids: the central grid has the highest temperature and is suitable for rapid blanching; The temperature of the square grid is the second, and it is generally used to cook ingredients that can only be eaten for 10 minutes, such as spicy beef, old meat slices, fat intestines, dried liver, potatoes, etc. The bottom of the cross-shaped pot has the smallest heating area, and it will not boil almost all the time. It is suitable for "simmering" brain flowers, bean curd and blood curd, simmering with slow fire, taking out when leaving the table, and feasting. It is precisely because of the slow simmering process that Chongqing people love old meat slices and spicy beef. Old pork slices, also called eyebrow meat and plum blossom meat, come from the upper shoulder blades of pigs and are muscles that pigs often use during exercise. Old meat slices must be cut thick, 5 to 10 mm is the best, and placed in four corners, it will be more tender and more delicious. The old meat slices emphasize meat quality, and the focus of spicy beef is "spicy". The cut beef will be marinated in advance, wrapped in a layer of Chili noodles, and then thrown into the pot for stew. Well-made spicy beef, the seasoning coded in advance will not fall off when taking out the pot, and it can double stimulate the taste buds together with the hot pot soup. It is because of these heavy ingredients that few people order fat beef and sheep rolls in Chongqing’s local old hot pot restaurants, and many stores don’t even see them on the menu.

In Chongqing, no hot pot restaurant dares to claim that its ingredients are perfect, but each one always has its own special ingredients. In Tan Tinggang’s shop, there are two ingredients that make him proud. One is tiger skin chicken feet, which is inspired by the soy sauce chicken feet of Cantonese cuisine; The second is a special ingredient of Chongqing hot pot, pure duck blood. Hot pots in other places often use fresh duck blood, which is made of duck blood mixed with water. When cooked, it has a jelly feeling and is tender and smooth. Pure duck blood is 100% duck blood boiled in water first, and then picked up and cut into pieces for later use. This kind of duck blood is full of pores, which will not melt in the pot for a long time, and its taste is soft and full of soup, which is completely different from the flavor of fresh duck blood. Today, on social networking sites, Tan Tinggang’s Guaner Hotpot is not highly rated, nor is it a online celebrity store, but the passenger flow is stable. During the interview, he showed me which tables were acquaintances and which tables had been eaten by him for ten years. One saying is that in the hot pot market in Chongqing, the taste of all hot pots can reach the passing line, but it is difficult to climb up the passing line. The wave of hot pot is wave after wave, but not many can last for a long time.

Lead author | Wang Haiyan　

Original title: What is the soul of Chongqing hot pot?

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　　On the 11th, WeChat official account, the supervisor of the Commission for Discipline Inspection of Jieyang City, Guangdong Province, took "Integrity has a future"
Jieyang has a future "introduces the anti-corruption situation in Jieyang in the first half of this year. Among them, the confessions of some directors of Luoma Hospital were disclosed for the first time.

　　The dean of the top three hospitals repented: "I received a lot of gold and cash."

　　Recently, the Health and Wellness Bureau of Jieyang City, Guangdong Province held a warning education conference to inform about the serious corruption cases in the medical and health system in the past two years, and organized to watch the confession videos of "top leaders" such as Weng Jiandong.

　　"I received a lot of gold and cash from suppliers, and my white coat was dyed golden yellow, and the surface was golden and shiny, but inside it had already rotted into black, rotten and moldy … I hope you will take me as a warning and never step on the red line."

　　Image source: China News Network official number

　　Weng Jiandong was the former Party Secretary and Dean of Jieyang People’s Hospital. On February 26th this year, the discipline inspection department released the news that 61-year-old Weng Jiandong was investigated. At that time, he had retired for nearly one year.

　　Weng Jiandong was expelled from the Party in May, his retirement benefits were cancelled, and he was transferred for examination and prosecution. His problems included eating inside and picking outside, competing with the people for profits, relying on doctors to eat medicine, connecting with doctors and businessmen, being willing to be "hunted" by unscrupulous businessmen, alienating the hospital management right into a tool for personal gain, taking advantage of his position to seek benefits for others in drugs, medical equipment, medical consumables, information engineering procurement and payment for goods, and illegally accepting huge sums of money.

　　According to the Supervision Committee of Jieyang Municipal Commission for Discipline Inspection, Weng Jiandong was the first person to fall behind in Jieyang’s efforts to dig deep into corruption in the medical field.

　　Jieyang, located in the southeast of Guangdong Province, has a permanent population of 7.05 million, making it the largest and most populous prefecture-level city in eastern Guangdong. Before Weng Jiandong retired, Jieyang People’s Hospital was the top three hospital with the longest history, the largest scale, the most complete disciplines and the strongest comprehensive strength in eastern Guangdong.

　　After the anti-corruption of medicine, nine "top leaders" have been investigated here

　　Jieyang’s efforts to dig deep into corruption in the medical field are indeed not small.

　　Li Chunming, the former director of Jieyang Health Planning Bureau, Chen Junqiang, the former director of Jiexi County Health Planning Bureau, and Zhang Zhuangquan, the former director of Jiexi County Health Bureau, were the "top leaders" of the health planning department; Weng Jiandong, the former president of Jieyang People’s Hospital, Liu Jianzhi, the former president of Jieyang Maternal and Child Health Hospital, and Chen Yangsheng, the former president of Puning People’s Hospital, and other six "top leaders" of hospitals were put on file for investigation.

　　Just recently, Jieyang has continuously reported many violations of discipline and law by cadres in the medical system.

　　On August 4th, Lin Tiehan, secretary and head of the Party branch of Jieyang Third People’s Hospital, was suspected of serious violation of the law and voluntarily surrendered himself.

　　On August 10th, Liu Jianzhi, the former Party branch secretary and president of Jieyang Maternal and Child Health Hospital, was announced by the news of "double opening". Liu Jianzhi was accused of "seeking benefits for others in the aspects of drug and medical equipment procurement, medical equipment acceptance, project construction and payment for goods, and illegally accepting huge amounts of property".

　　The rectification has just started, and the average daily cost of discharged patients has dropped by 7.54%.

　　"By urging the medical and health institutions in cities, counties and towns to carry out special rectification, and doing the work of taking the case as a mirror, promoting reform by the case, and promoting treatment by the case, the problem of kickbacks in the purchase and sale of medicines and’ red envelopes’ in medical services in the city has been effectively curbed."

　　The relevant person in charge of the Supervision Committee of Jieyang City Commission for Discipline Inspection introduced that the city’s discipline inspection and supervision organs have just started to cooperate with the centralized rectification of corruption in the medical field, and will be based on their responsibilities, due diligence and full cooperation, with strong supervision to force the implementation of the main responsibility, and carry out in-depth system governance in the whole field, whole chain and full coverage of the pharmaceutical industry.

　　According to Jieyang’s introduction, after phased rectification, the procurement rate of drugs and medical consumables platforms in public medical institutions in the city reached over 95%, and the procurement funds were saved by 256 million yuan, a decrease of 47.7%. The average daily cost of discharged patients in the city decreased by 7.54%, and the burden of medical treatment for the masses was significantly reduced.

　　According to the report of China discipline inspection and supervision newspaper on August 5th, in the first half of this year, the Guangdong Provincial Commission for Discipline Inspection and Supervision seriously investigated and dealt with Kuang Mingzi, former vice chairman of Dongguan CPPCC and former president of the Municipal People’s Hospital, and the Jieyang Municipal Commission for Discipline Inspection and Supervision integrated its efforts to investigate and deal with Weng Jiandong, former president of Jieyang People’s Hospital, and Chen Yangsheng, former president of Puning People’s Hospital, and Zhanjiang, Shaoguan, Huizhou, Yangjiang and other cities also investigated and dealt with several hospital presidents and directors of health and health bureaus, effectively promoting the "anti-virus" in the medical field.

Before deciding to buy Volkswagen CC, Passat or Magotan, we need to compare them from many aspects. The following are the differences and similarities in basic information, interior, market performance, space and safety configuration of these three cars:

1. Basic information:

-Volkswagen CC is a medium-sized car with a guide price of 535,000-535,000, and it is positioned as a high-end luxury car.

-Passat and Magotan are medium-sized cars, with guide prices of 18.19-243,300 and 17.49-253,900 respectively, which are positioned as middle and high-end cars.

2. Interior:

-The seats of Volkswagen CC are made of leather and equipped with panoramic sunroof. The functions of the first row of seats include ventilation.

-Passat’s seats are made of leather and equipped with panoramic sunroof. The functions of the first row of seats include heating, ventilation and massage.

-Magotan’s seats are made of imitation leather and equipped with panoramic skylights. The functions of the first row of seats include heating and ventilation.

3. Market performance:

-Passat sold 17,097 vehicles nationwide in June, ranking No.17, with an average daily attention of 148,220.

-Magotan sold 14,165 vehicles nationwide in June, ranking No.28 in sales volume, with an average daily attention of 210,508.

-Volkswagen CC has no sales data.

4. Space:

-Passat has a body size of 4948*1836*1469, a wheelbase of 2871 and five seats.

-Magotan has a body size of 4866*1832*1479, a wheelbase of 2871 and five seats.

-Volkswagen CC has a body size of 4799*1855*1417, a wheelbase of 2711 and four seats.

5. Security configuration:

-Passat and Magotan are equipped with abs anti-lock braking, braking force distribution, brake assist, traction control, body stability control, tire pressure monitoring and five airbags.

-Volkswagen CC is equipped with abs anti-lock braking, braking force distribution, brake assist, traction control, body stability control, tire pressure monitoring and 4 airbags.

Based on the above information, we can draw the following conclusions:

-If your budget is high and you have high requirements on vehicle quality, Volkswagen CC is a good choice. Its unique shape and luxurious interior make it a model with high cost performance.

-Passat and Magotan are good choices if you have a moderate budget and want to buy a high-quality mid-to-high-end car. The two cars are very similar in market performance, space and safety configuration, and the main difference lies in the quality and price of the interior. You can choose according to your own preferences and needs.

　　Intangible cultural heritage is an important part of the excellent traditional culture of the Chinese nation. Protecting, inheriting and making good use of intangible cultural heritage is of great significance for continuing the historical context, strengthening cultural self-confidence, promoting cultural exchanges and mutual learning, and building a strong socialist country.

　　From August 13th to 14th, the International Intangible Cultural Week and Tongzhou District Intangible Cultural Market with the theme of "Beauty of Intangible Cultural Heritage and Creative Life" hosted by Beijing Tongzhou District Culture and Tourism Bureau was officially unveiled at Tongzhou Canal Cultural Square. Taking the intangible cultural heritage of the Grand Canal as the breakthrough point, this activity comprehensively brought together dozens of intangible cultural heritage products from Tongzhou District, Beijing and even the world, fully demonstrated the advantages of Tongzhou intangible cultural heritage aggregation, and created a new online game of "intangible cultural heritage+tourism", with many highlights and endless enjoyment.

　　Highlight 1: The online platform helps, and the whole live cloud sharing.

　　Five areas, namely stage performance, immersion exhibition, interactive exhibition booth, live interview room and punching landscape, were set up on site. From the perspective of the host’s personal participation and leading the tour, netizens were invited to experience intangible skills, enjoy intangible food and chat about intangible culture in real time, and start a tour while walking and watching, gathering CCTV video mobile network, Xinhua News Agency Live Cloud, Sina Weibo, Netease News, Baidu, Today Headline, Youku, Netease News.

　　Highlight 2: Ingenious things are all unveiled, and the gameplay is new.

　　This activity brought together non-genetic inheritors and their fine works from Beijing and Tongzhou District, such as filigree mosaic, pyrography, Xuanming Dianju Baibao inlay, diabolo, noodle soup, hairy monkey, Tongzhou jade, windmill, cloisonne, Qi Diao, Lubansuo, painting pot and shadow play, to show their ingenuity on the spot. There are also Tongzhou non-legacy food feasts such as Dashunzhai sugar fire, Xiaolou catfish burning, Xianyuan fermented bean curd, Tongzhou glutinous rice, Chenji white wine brewing, pepper and duck wings, etc., which create a punch card for the general public to enjoy the canal’s non-legacy culture.

　　Highlight 3: The non-legacy performances are much more exciting, and the exchange and mutual learning platform are built.

　　On-site invited Tongzhou Canal boatman’s horn, Lu Xinzhuang Shaolin martial arts, lion dance, acrobatics, pipa, puppet show, magic, face-changing, diabolo and other non-legacy and folk-custom boutique programs to perform interactive performances, and fully stimulated the dynamic non-legacy vitality with the original live interpretation, so that the cultural essence bred by the Grand Canal was more deeply rooted in people’s hearts; At the same time, in order to promote the sharing of intangible culture, promote the exchange of civilizations and the blending of people’s hearts, this activity also specially invited international friends to bring us an exhibition of African tambourine skills, and build a comprehensive, three-dimensional, multi-interactive and colorful charm Tongzhou and cultural canal for the masses.

　　Non-legacy new practice, celebrate the 20 th National Congress. Through the international intangible cultural week and Tongzhou District intangible cultural series activities, such as the exchange meeting on the inheritance and protection of intangible cultural skills, the live broadcast of the theme of intangible cultural heritage and Tesco, and the market, which are continuously carried out by Tongzhou District Culture and Tourism Bureau this year, while actively exploring the brand platform for the exhibition and promotion of canal culture and Tongzhou intangible cultural heritage, we will comprehensively promote the innovation of the integration of intangible cultural heritage and tourism in Tongzhou District, promote the upgrading of the leading format of "intangible cultural heritage+tourism" and enrich the supply of high-quality cultural tourism products.

In the world, we can see a wider and older shape. The front of the new car is designed with a front grille, which obviously enhances the sense of movement, and the headlights on both sides look very energetic after being lit. In terms of waistline design, the new car adopts the waistline design, which prolongs the visual effect of the car to a certain extent, and the wheel design looks very compact. Through the use of lines, the three-dimensional sense of the tail design is further strengthened, and the rear taillights are equally complicated, especially the brake lights, which echo each other with the front daytime lights.

The new Wuling Hongguang PLUS has a simple interior and feels like home in the car. The steering wheel is made of plastic and feels good. In the central control panel and the door handle, a lot of soft plastic materials are used to cover and wrap it, which is simple to touch. The 8.0-inch central control panel has simple screen design but complete functions. The front row is also equipped with manual air conditioning control system, which can freely debug the most comfortable space atmosphere. The seat is spacious, and the seating space is acceptable, which meets the daily household needs.

Wuling Hongguang PLUS has a length of 4720mm, a body width of 1840mm and a wheelbase of 2800mm, which is quite satisfactory. In the same class, the wheelbase of Wuling Hongguang PLUS ranks third. This size exceeds most models in its class. The actual interior space performance is also very good. From the actual ride experience, the front and rear rows are relatively spacious. Among the models of the same price and class, the trunk volume of Wuling Hongguang PLUS ranks third. The shape is very regular, and the storage volume is absolutely no problem for daily use.

Wuling automobile Wuling Hongguang PLUS is equipped with a combination of 1.5 turbocharged engine (multipoint injection) and manual (MT). 1.5 The engine with Wuling Hongguang PLUS is quite satisfactory in power performance, with weak low torque and can feel hysteresis. Ranked first among 50,000-80,000 MPV models.

The active/passive safety configuration of Wuling Hongguang PLUS is complete, includingAutomatic parking、Zero tire pressure endurance tire、Automatic parking、Steep slope descent、hill start assist control、knee airbag、HUD head-up display、Anti-lock braking (ABS)、Braking force distribution (EBD/CBC, etc.)、Brake assist (EBA/BAS, etc.)、Traction control (ASR/TCS, etc.)、Streaming media interior rearview mirror、Automatic driving assistance、Active noise reduction、Engine start and stop、Side safety air curtain、Wireless charging of mobile phone、night vision system、LED daytime running lights、Forward reversing radar、Tire pressure monitoring、Steering wheel heating、Automatic anti-glare of exterior rearview mirror、Body stability control (ESP/DSC, etc.)、Rear reversing radar、Collision warning/active braking、Fatigue reminder、Remote parking、Child seat interface、Lane keeping (LKAS)Equal configuration.

Among them,Automatic parkingYou can avoid stepping on the brakes for a long time or needing to pull frequently;Steep slope descentCan safely pass through steep slope road conditions at low speed;knee airbagReduce the injury of the car interior to the occupant’s knees in the secondary collision.

In order to have a more comprehensive and objective understanding of Wuling Hongguang PLUS, you can go to the Easy Car Wuling Hongguang PLUS Forum and browse the messages of users who have bought the car in history.

　　BEIJING, Beijing, February 28 (Liu Huan) The written examination of the 2023 civil service recruitment examination in more than 20 provinces ended a few days ago. Many provinces have expanded the recruitment plan for civil servants, and the recruitment policy has been further tilted towards college graduates and grassroots. Combing the recruitment and registration in recent years, we can see that the popularity of civil service examinations remains high, the national and provincial examinations have expanded year after year, and the number of applicants has been increasing.

　　It is an indisputable fact that "the public examination is hot". Do these young people still value "stability" and preparation when they are rushing for the exam?

　　Take the "test"Male "The road

　　According to the news published on the website of the National Civil Service Bureau, 37,100 people will be recruited in the national examination plan in 2023, an increase of 18.7% compared with the planned recruitment in 2022. This is also the fourth consecutive year of enrollment expansion in the national examination recruitment.

　　Chen Jin is a member of this million "imperial examination army".

　　She is 27 years old. In June, 2022, she got a graduate diploma from a double-non-one college in Wuhan. Previously, Chen Jin had participated in the 2022 national examination, the Hubei provincial examination and the Wuhan career compilation examination.

　　After failing in the exams one after another, she was anxious to see that many of her peers around her were employed and her job was not settled. Parents advised her to continue preparing for the public examination. "After all, this job is relatively stable in all aspects." Parents said.

　　After thinking about it again and again, Chen Jin decided to prepare for the exam and embark on the road of civil servants taking the exam in 2023. As a journalism major, she chose the grass-roots post of a maritime bureau in Wuhan. "Last year, she was a fresh graduate, and the post she reported was the tax bureau. There were many posts but the competition was fierce. This year, this position has little to do with the major, but the competition is small and there are fewer restrictions on applying. "

　　On January 8, 2023, the national examination was opened, and Chen Jin once again sat in the national examination room. In this year, 1.525 million people actually took the exam, the reference rate was about 78.3%, and the ratio of the number of people taking the exam to the number of employment plans was about 41:1.

　　Regarding the competition ratio, Qian Yuying, a professor at the School of Politics and Public Administration of Suzhou University, told Zhongxin.com that in recent years, due to the superposition of various factors, employment is relatively difficult, and candidates are increasingly cherishing exam opportunities. "If many candidates used to prepare for the exam just with the mentality of giving it a try, now it is ‘ Burn one’s bridges ’ The determination, so go all out to prepare for the exam. "

　　Judging from local recruitment, in 2023, the provincial examinations in many places also expanded. Among them, Gansu plans to recruit 4249 students in 2023, an increase of about 79.7% compared with 2022.

　　Wei Munan, a candidate from Lanzhou, finished the postgraduate exam at the end of December 2022 and is ready to take the civil service exam in Gansu Province on February 25th. At the age of 25, she has participated in three postgraduate entrance examinations, one provincial examination and one career preparation examination.

　　Wei Munan remembers that on the afternoon of the end of the postgraduate entrance examination, with the bell ringing at the end of the professional examination of visual arts, Wei Munan knew that he might encounter "Waterloo" again this time.

　　"I felt that I didn’t play well when I took the exam. Therefore, the next focus is on employment, and the provincial examination and career compilation will try again. " Wei Munan is going to apply for the grass-roots administrative post of a unit in Lanzhou and the network radio and television post of a public institution.

　　Why did you choose Kao Gong?

　　In the opinion of experts, Wei Munan’s choice is not unreasonable.

　　Liu Youzhen, an expert from Huatu Education Research Institute, believes that in recent years, both the national examination and the local civil service examination have been expanding enrollment, especially for college graduates, and the competition is fierce. In addition, the scale of postgraduate entrance examination is getting bigger and bigger, and many candidates also prepare for the public examination and postgraduate entrance examination.

　　Before choosing to join the public examination army again, Chen Jin learned about the changes and policies of recruitment in recent years, and repeatedly asked himself why he wanted to take the civil service examination.

　　She stayed up all night reading some books about related work and browsing many posts on the topic of civil servants, trying to know what the work of civil servants is like.

　　"I have taken so many exams for policy positions, which have little to do with my major and ideals. Then am I just for an admission notice?" Chen Jin said.

　　Ma Yang, 31, left the university campus in 2014. After changing jobs, he still chose to continue to try the public examination and seek a stable and decent job.

　　After the formal work, he said: "In fact, this job is not much different from other positions. Some people struggle and some people slack off. In comparison, the specific job requirements of civil servants are more detailed, and the social situations faced by grassroots posts are also more diverse. "

　　Liu Youzhen also pointed out that although the recruitment of civil servants has been expanding in recent years, judging from the recruitment announcement, units at all levels have higher and higher requirements for the matching between people and posts, further refining the professional requirements.

　　Regarding whether college students should choose to take the exam after graduation, Liu Xin, a professor at the Institute of Organization and Human Resources, School of Public Administration, China Renmin University, told Zhongxin. com that before choosing, candidates should consider clearly whether they can adapt to the environment of specific units or positions, and at the same time think about whether this job can realize their career development expectations.

　　"Civil servants are in a complex administrative system. The job requirements and working environment of civil servants working in different regions, types and different levels of party and government organs are actually very different." Liu Xin pointed out that in fact, the work of civil servants is complicated, and it is not easy to deal with some emergencies.

　　What do the current candidates value when choosing civil servants?

　　Talking about the original ideal career, Chen Jin said that she was very interested in nature’s animals and plants since childhood. "When I just graduated, an aunt at home asked me where I wanted to work, so I jokingly said zoo or farm. She smiled after listening. Because there is no specific plan and the understanding is not deep, in the eyes of many people, this is indeed an unrealistic idea. "

　　After learning more about the positions of civil servants, Chen Jin thinks that this job may be an opportunity to exercise himself.

　　"Civil servants are the front-line liaison between the masses and the government, and their work will indeed be complicated, but for young people like me who lack social experience, this is a fertilizer for life, which can help me understand the society better and improve my ability to solve problems."

　　She hopes to constantly improve herself after being admitted to the civil service, and take the experience of grassroots work as the material to help her learn more about the situation in more fields.

　　Qian Yuying also pointed out that in the past, the fixed establishment and salary were the two major factors that most candidates considered when choosing to apply for civil servants. Now, with the reform of civil servants’ welfare and management mode, some positions may be changed from lifelong system to contract system.

　　"So, today’s candidates value not only stability, but also their own ideals and career development prospects." Qian Yuying said. (At the request of the interviewee, some people in the article are pseudonyms) (End)

　　Xinhua News Agency, Beijing, May 9 (Reporter Yao Junfang) Recently, the annual report of science and technology innovation board listed companies in 2021 and the first quarterly report in 2022 were closed, and the net profit attributable to shareholders of the parent company increased by 76% and 62% respectively year-on-year, ranking first in all A-share sectors.

　　According to the performance report, the science and technology innovation board plate continued its high growth trend as a whole. Among them, in 2021, science and technology innovation board Company realized a total operating income of 834.454 billion yuan, a year-on-year increase of 36.86%; The net profit of returning to the mother was 94.841 billion yuan, a year-on-year increase of 75.89%. In the first quarter of 2022, the total operating income was 216.286 billion yuan, a year-on-year increase of 45.60%; The net profit of returning to the mother was 26.804 billion yuan, a year-on-year increase of 62.42%. The high growth characteristics of hard technology enterprises are further highlighted.

　　Pan Hongsheng, chief economist of China Securities Financial Research Institute, said that from the 2021 annual report of A-share listed companies, the quarterly performance of revenue of technological innovation enterprises was relatively stable. "The average two-year growth rate of revenue of listed companies in science and technology innovation board in the first, second, third and fourth quarters fluctuated within a narrow range, showing strong resilience."

　　By vertical comparison, in 2019, 2020 and 2021, the year-on-year growth rate of science and technology innovation board’s homecoming net profit was 33%, 57% and 76%, respectively, showing an upward trend year by year, and the growth continued to show.

　　Driven by the improvement of performance, in 2021, the median annual operating income of science and technology innovation board Company increased from 528 million yuan to 721 million yuan, an increase of 37%; The median net profit of returning to the mother rose from 87 million yuan to 109 million yuan, an increase of 25%.

　　In the first quarter of 2022, science and technology innovation board Company made a good start under multiple challenges, and its overall operation was in good condition. While the total operating income and net profit grew rapidly, over 70% of the company’s revenue increased year-on-year, and over 50% of the company’s net profit increased year-on-year.

　　"science and technology innovation board’s revenue in the first quarter rose significantly year-on-year, and its performance growth rate highlighted its profitability. In terms of segmentation, weight industries and companies such as biomedicine, new chemical materials and new energy have performed more prominently. " Wang Jun, an analyst at Bank of China Securities, said.

　　Last year and the first quarter of this year, some A-share listed companies, including some science and technology innovation board companies, were affected by repeated global epidemics and rising raw material prices, and their operating performance was divided. The relevant person in charge of the Shanghai Stock Exchange said that it will closely follow the changes in the operating performance of science and technology innovation board Company, constantly improve the supply of science and technology innovation board system, and continue to support the high-quality development of science and technology enterprises. At the same time, we have always maintained a "zero tolerance" high-pressure situation for information disclosure violations such as financial fraud.

　　It is understood that under the more inclusive listing conditions in science and technology innovation board, 38 unprofitable enterprises, 5 enterprises with special equity structure, 5 red-chip enterprises and 1 enterprise issuing depositary receipts have been listed successfully.

　　With the help of the capital market, the above-mentioned enterprises have a good overall development momentum. Among them, the total operating income of 38 unprofitable enterprises in 2021 was 98.53 billion yuan, a year-on-year increase of 65.69%; The total net profit of returning to the mother was-4.288 billion yuan, and the loss narrowed by 77.96% year-on-year. Fourteen companies turned losses into profits.

On November 13th, the costume drama "Year of the Year Violet" starring powerful actor Zhou Liqi officially ushered in the end of membership. In the play, Zhou Liqi plays Fang Huairui, the dignified and forbearing first wife. She has experienced the darkest moments of her life, and once spared no expense to protect everything cherished in her heart. In the end, he looked down on the world and took the initiative to give up his noble status and accompany the ancient Buddha of Qingdeng. With exquisite and precise acting skills, Zhou Liqi portrayed Fang Huairui’s complicated inner world, extremely explosive crying, and extremely infectious eye play, all of which led the audience to experience the charm of his empathetic acting skills.

Please give up your honor. The ending is sad and distressing.

Fang Huairui, played by Zhou Liqi, was born as the eldest daughter of a noble family, which gave her a gentle and intellectual temperament. But at the same time, she could not choose her own life direction and became a victim of political marriage. On the surface, she is distinguished as the first lady, but she is not favored, and sometimes she has to give in to the arrogance of her concubine, regretting that she failed to save the life of her only son. In the painful bridge of Fang Huairui’s loss of his beloved son, Zhou Liqi’s heartbreaking crying drama touched countless audiences. At the last farewell moment of Fang Huairui in the drama series, she watched He Lianxin (Peter Ho) drink the soup she cooked for the last time, and burst into tears, which made the audience feel distressed.

Fang Huairui is a character with complicated design and dramatic tension. From his gentle and thrifty state at first, to the resentment of losing his beloved son, and finally to his intense inner struggle in the face of family interests and justice, Zhou Liqi accurately presents the contrast and growth of the characters before and after the great changes in their lives with meticulous acting skills. Among many impressive highlights, Zhou Liqi also grasped the thread and expressed Fang Huairui’s tangled heart with different emotional levels, and he felt full of substitution.

Harvest the popularity of word of mouth. Zhou Liqi’s new play attracts expectations.

Recently, Zhou Liqi’s film and television works have been launched one after another. In "Zhazhi 2: Strangers in Jianghu", she played a Jianghu sister-in-law from gentleness to domineering for the first time, which made her call "very cool and enjoyable". Fang Huairui of "Years Old Violet" also gave Zhou Liqi a completely different experience from the past. She is not a character with emotional exposure at all times, and there are not many performance situations that are open and closed, and actors need to "receive" the performance. Therefore, the audience can also see that when Zhou Liqi and the opposite actor made various metaphorical explorations, they showed various rich eye pushes and pulls. Many netizens praised it, "grasping the characteristics and emotions of the characters."

In Zhou Liqi’s view, Fang Huairui is a person who dares to face his true self, and has a clear goal, and spares no effort to protect everything important in his heart. It is this precise handling of the role and the hard work in the performance that makes the audience see such a vivid Fang Huairui.

It is reported that Zhou Liqi will enter the new crew next, which makes people expect more outstanding works and roles to be published in the future.

[car home Information] At the 2024 Beijing Auto Show, we learned from Zhiji’s official that (|) will be officially listed on May 13th, and will be delivered as soon as it is listed. On April 25th, Zhiji L6 arrived at the store nationwide. In addition toZhiji L6 Max Lightyear Edition opened the lock order in September and was officially delivered in October..

On April 8 this year, Zhiji L6 started the pre-sale, and the new car launched three models with a pre-sale range of 230,000-330,000 yuan. Among them, the official name for the model equipped with solid-state battery version is Zhiji L6 Max Lightyear Edition. This car is the fourth model of Zhiji brand, and it is positioned as a pure electric medium and large car. The new car will be the first to be equipped with the industry’s first ultra-fast rechargeable solid-state battery, and it will accelerate into the 2-second club at 0-100km/h, and the CLTC’s pure electric cruising range will exceed 1000 km.

In addition, Zhiji L6 is equipped with NVIDIA DRIVE 0rin 254TOPS chip, ultra-long-range high-precision laser radar and NOA ability to go to high-precision map cities.

At the press conference, Zhiji Automobile said that for the opening plan of the city NOA, the city NOA will take the lead in Shanghai in the first quarter, open beta in the high-precision map city NOA in the second quarter, start mass production in the high-precision map city NOA in the third quarter, and open the whole country in the fourth quarter.

Externally, Zhiji L6 continues the family-style design, which brings a strong fashion flavor to people as a whole. The front face is closed, with sharp headlights, which further enhances the momentum of the front face. In addition, the C-shaped diversion groove is matched with the narrow strip trapezoidal air inlet to visually enhance the sense of movement of the whole vehicle.

The side of the new car adopts a coupe-style shape, which is matched with the slightly raised wheel eyebrow lines before and after, and the visual effect is outstanding. The tail of the new car is very sexy, the design of the upturned duckling tail shows the performance style, and the taillight shape is also very eye-catching. In terms of body size, the length, width and height of the new car are 4931/1960/1474mm and the wheelbase is 2950mm respectively. In terms of body color matching, the new car will provide 7 exterior colors, including a cooperative limited color matching.

The interior of the new car continues the family-style Quan Huafu digital cockpit, combining simplicity with a sense of technology. The central control consists of a 26.3-inch continuous screen and a 10.5-inch touch screen with a semi-spoke steering wheel. In detail, compared with Zhiji LS6, Zhiji L6′ s air conditioning outlet adopts a flatter design, and it is also equipped with a ventilated wireless charging panel, and the shape of the storage tank next to it has been adjusted.

In-car seats will also continue to use POPO cloud seats, and the magnetic sucker of the expansion dock behind the back of the chair will also continue to be retained. The rear row is equipped with a Type-C charging interface, which ensures the head space through the panoramic canopy design, and the rear seat supports 4/6 ratio reclining to realize the expansion of space.

In terms of power, the new car will provide single-motor and dual-motor versions, in which the maximum power of the single-motor version is 216kW, and the maximum power of the dual-motor version is 200kW and 379kW respectively, and the 0-100km/h will accelerate into the 2-second club. According to the catalogue of exemption from purchase tax, the new car will provide 90kWh and 100kWh batteries with cruising range of 700/720/750/770km respectively. At the same time, the official announced that the new car will be the first to be equipped with solid-state batteries, and its CLTC pure electric cruising range will exceed 1000km. In addition, the new car will be equipped with the first generation of VMC(Vehicle Motion Control) intelligent digital chassis technology, equipped with rear wheel steering, intelligent electronically controlled shock absorber and air suspension. (Text/car home Li Na)

　　On the afternoon of April 30th, Vanke held the 2023 Annual General Meeting of Shareholders. At the meeting, Yu Liang, Chairman of Vanke’s Board of Directors, gave a frank response to the concerns about Vanke’s share price and the progress of a stable business plan.

　　Yu Liang said that the company has made a package plan of "slimming down and keeping fit", making overall plans for debt reduction and high-quality development. By firmly slimming down, adjusting the financing mode and reducing risks, the company will focus on the three dominant main businesses of comprehensive residential development, property services and rental apartments in the future, so that the company can return to a sustainable track and continue to lead the way in the new stage of real estate development.

　　Regarding the stock price fluctuation that investors are concerned about, Yu Liang admits that the fate of the management team is tied to the fate of the company. Since becoming a director of Vanke in 1994, he has only bought Vanke shares for 30 years and never sold them. The current performance of the stock price is definitely not up to the requirements of shareholders, and it is completely criticized by shareholders. At present, the management team is working out a plan to increase its stock holdings.

　　In Yu Liang’s view, the key to boost the stock price is to do a good job in the company, reduce risks, improve fundamentals and seek long-term healthy development. In this regard, Vanke has formulated a package to achieve the three projects.

　　The first is "debt reduction". In the next two years, Vanke will reduce its interest-bearing debt by more than 100 billion yuan, and the total scale of interest-bearing debt will be reduced by more than half in the next five years. Secondly, complete the "transformation of financing mode", from the mode of unified borrowing and unified repayment, the main credit-oriented, and gradually turn to the financing mode of project and asset credit; Finally, it is to complete the "focus on the main business", free up limited resources, and do a good job in developing comprehensive residential areas, property services and renting apartments.

　　In Yu Liang’s view, the main contents of high-quality development of real estate in the future are good houses, good communities and good services. Vanke focuses on three major businesses, the market has prospects and the society has needs. The improvement of residents’ living conditions, rental housing, and the demand space and prospect of property services are still broad, and Vanke has more advantages in these businesses. Residential and property services are the starting point of Vanke’s development, and it has established comprehensive competitiveness, and the scale and operational efficiency of rental housing business have also achieved the first place in the industry. On the whole, Vanke is still one of the real estate enterprises with the widest customer base, the richest scenes and the strongest comprehensive construction and operation capabilities. I believe that after the focus, the three main businesses will develop better.

　　Yu Liang explained the package in detail, mainly including two stages. The first stage is to slim down firmly, adjust financing mode and degrade risks. Specifically, in addition to the three main businesses, other businesses will be withdrawn, and non-main financial investments will be cleared and transferred. Resolutely and vigorously promote large-scale asset transactions such as commercial offices, and plan to complete 20 billion yuan each year. At the same time, actively complete the transformation of financing model. In the second stage, Vanke will focus on its main business, do fine business and become the benchmark of products and services in the industry.

　　Yu Liang said that the package is not only a plan of contraction and pressure drop, but also a plan of development and enterprising. The first stage of slimming is to gather resources and lay the foundation for the second stage. For the three dominant businesses anchored, Vanke will concentrate its resources and management energy to become stronger and maintain a continuous lead.

　　Finally, Yu Liang expressed full confidence in Vanke’s future. He said that the profound adjustment of the industry to a new stage of development is bound to be a process of slimming and strengthening the body. The process is by no means easy, but the result is a stage leading to healthier and high-quality development. The current pressure is phased, and initial results will be achieved in the next two years. Only by coordinating debt reduction and high-quality development can the company develop sustainably. Vanke’s management team has always cherished and attached importance to its professional reputation, and will continue to introspect and redouble its efforts.