12月的浙西山区沐浴着冬日暖阳，在衢州市常山县新站村的丝瓜棚脚下，村民杨金福正弓着腰，从浸泡池里捞起最后一批丝瓜。经过五天清水浸泡，外皮已 松软脱落，露出里面坚韧金黄的网状纤维。他熟练地剥皮、除籽，再将一根根近一米长的丝瓜络整齐摊晒在竹架上。不久后，这些带着阳光气息的"山里金 条"，将由常山县慈昌果蔬专业合作社统一打包，跨越数百里，发往宁波慈溪的深加工车间。 杨金福正在处理丝瓜络 杨金福一刻不停地忙碌着，额头上沁出汗珠，脸上却挂着笑。"今年第一年种，没想到收成挺好。"他抹了把汗说，"以前在外面做铝合金，生意不稳。现在 回家种丝瓜，公司包技术、包底价收购，我们只管种植，心里踏实。" 这份踏实感的背后，是一条跨越山海的产业共富链。 4年前，在慈溪与常山两地山海协作的牵引下，来自慈溪新浦镇的丝瓜络加工企业，带着技术、种子和订单，走进了常山的田间地头。 慈溪拥有悠久的丝瓜络加工历史与成熟的外销渠道，却苦于土地、人力资源有限；常山水土丰沛、劳动力充足，却亟需能落地生根的富民产业。慈、常两地 挂职干部精准"搭桥"，将沿海的市场、技术与山区的土地、人力嫁接，催生了千亩丝瓜络山海协作共富产业园。 山海有情，协作生金。慈溪与常 ...

Group 1 - The long-term use of chopsticks can lead to health risks due to the accumulation of bacteria and mold in small grooves on their surface, which can compromise stomach health [1] - A study by the Shanghai Consumer Protection Commission found that chopsticks used for over 6 months have 30% more mold than new ones, with wooden and bamboo chopsticks being particularly susceptible to wear and moisture [1] - Different materials have varying replacement cycles; wooden and bamboo chopsticks should be replaced every 3-6 months, while stainless steel and ceramic chopsticks can be checked every 3 months for wear [1] Group 2 - Proper cleaning of utensils is crucial for stomach health, with a recommendation to wash chopsticks separately to reduce bacterial counts by 30%-50% compared to washing them together [2] - Boiling utensils in water at 100 degrees Celsius for 10 minutes can kill 99% of pathogens, but certain toxins require higher temperatures or alkaline treatment to eliminate [2] - The habit of consuming very hot food poses cancer risks, with recommendations to keep food temperatures between 10-40 degrees Celsius [2] Group 3 - Regular screening for Helicobacter pylori is advised as it is a major cause of gastritis and stomach cancer, with recommendations for adults to undergo testing [3] - The use of separate utensils for serving food is encouraged to prevent cross-contamination [3] - Advances in technology have made painless gastroscopy more accessible, with recommendations for adults to undergo this examination every 3-5 years for early detection of stomach diseases [3]