（来源：沈阳晚报） 转自：沈阳晚报 □朱秀坤 到了腊月，年节就一日日近了。寒风呼啸、冰天雪地，我喜欢燃一炉火，围炉读书，煮茶闲聊，寂寞时 候哪怕面对蓝色的火苗，发一会儿呆，感觉也值。最好是炉上煨着芋头、红薯，或者烤几块馒头片，甚 至干脆炖一锅汤，在萦绕着氤氲香气的氛围中，想些过往，思念远方，憧憬未来，与爱人絮絮地说些家 长里短人情世故，一边看着窗前的雪花肆意飘舞，一条狗领着主人欢快而过，跟在后面的是拖了行李箱 回家过年的游子——目光稍远便看到门前长河里有大船缓缓驶过，它们从哪里来，又往何处去？ 如今身在小城，围炉时也思念着老家的温热米酒了，想着"腊酒浓斟白玉卮，寒梅香缀碧苔枝"的美好意 境，是一份诗意的表达，也是一份冲淡的情怀。 乡村的日子是散漫而慵懒的，但腊月里不一样，剁肉、买鱼、量新衣、买花炮，蒸上许多馒头包子欢喜 团，还要炸丸子、灌香肠、打豆腐，准备这样那样的年礼。忙是肯定，忙得热火朝天、风风火火，也忙 得心满意足心甘情愿。 酿米酒总得等到腊月底，诸般事宜准备妥当了，才在孩子的一再提醒催促下，请来专门的酿酒师傅，又 仪式一般取出平时不用的大木甑和一只鼓腹小口的荸荠色酒坛。将木甑反复清洗干净，煮上一大锅糯 ...

Group 1 - The event "Shared Plan" will take place from January 16 to 18 at the Changsha Hongxing International Convention and Exhibition Center, showcasing local products and brands from Liuyang [1] - The "Jinyang Goodies" exhibition area will feature well-known local brands and products, highlighting the craftsmanship of "Liuyang manufacturing" [1][9] - The event aims to present the rich culinary culture of Liuyang, emphasizing local flavors and traditional food items [2] Group 2 - Local companies such as Hunan Daowushan Food Co., Ltd. and Hunan Dewang Agricultural Technology Development Co., Ltd. will present traditional dishes that evoke nostalgia and local flavors [2] - Hunan Xianola Agricultural Development Co., Ltd. and Hunan Xiangnuo Food Co., Ltd. will showcase unique local products like pickled vegetables and smoked bamboo shoots, which are integral to local cuisine [2] - The event will also feature innovative food solutions, including pre-packaged meals from Hunan Xincongchu Food Co., Ltd., making it easier for families to prepare festive meals [5] Group 3 - The Liuyang food industry is providing new solutions for traditional cooking, allowing for easier meal preparation with high-quality pre-cooked dishes [5] - Local beverage companies like Hunan Aosili Food Technology Co., Ltd. will offer refreshing drinks to complement the festive meals [7] - The "Jinyang Goodies" platform aims to enhance the brand image of Liuyang manufacturing by ensuring quality and traceability for over 20 local enterprises [9]

Core Viewpoint - The article discusses how Huanggang Village in Guizhou integrates traditional Dong culture with modern tourism development, highlighting the village's governance model and its impact on preserving cultural heritage while promoting tourism [1][4]. Group 1: Tourism Development - Rural tourism has become a popular choice for holiday travel, with unique villages emerging as "best tourism villages" that inject new momentum into cultural and tourism development [3]. - Huanggang Village received 36,800 visitors in 2024, showcasing the increasing interest in rural tourism [8]. Group 2: Governance Model - The village employs a collaborative governance model involving village committees and elder leaders to manage tourism development and resolve community disputes [5][7]. - The "Kuan" system, a traditional social organization, plays a crucial role in regulating behavior and mediating conflicts, adapting to modern needs while preserving cultural practices [6][7]. Group 3: Cultural Preservation - Huanggang Village maintains its traditional architectural style by regulating new constructions to wooden structures, prohibiting brick buildings, and limiting heights to three stories [9]. - The village's commitment to ecological protection and cultural heritage is evident in its sustainable practices, such as the "rice-fish-duck" co-cultivation system, which has become a tourism highlight [10][11]. Group 4: Economic Impact - The village's tourism revenue is managed collectively, ensuring that profits are shared among villagers and supporting educational initiatives for students [11]. - The recognition as a "Best Tourism Village" by the UN World Tourism Organization is expected to attract more visitors, enhancing economic opportunities for the community [10][11].

Core Viewpoint - The report from Yichun Market Supervision Administration highlights the results of food safety inspections, revealing that out of 118 samples tested across 14 categories, 100 were found to be compliant, while 18 were deemed non-compliant, indicating a compliance rate of approximately 84.7% [4]. Summary by Category - **Overall Inspection Results** - Total samples tested: 118 - Compliant samples: 100 - Non-compliant samples: 18 - Compliance rate: 84.7% [4] - **Food Categories and Compliance** - **Catering Foods**: 9 samples tested, 8 compliant, 1 non-compliant - **Condiments**: 3 samples tested, 2 compliant, 1 non-compliant - **Convenience Foods**: 3 samples tested, all compliant - **Pastries**: 5 samples tested, all compliant - **Alcoholic Beverages**: 8 samples tested, all compliant - **Dairy Products**: 1 sample tested, compliant - **Edible Agricultural Products**: 57 samples tested, 47 compliant, 10 non-compliant - **Edible Oils and Fats**: 12 samples tested, all compliant - **Vegetable Products**: 1 sample tested, compliant - **Fruit Products**: 2 samples tested, all compliant - **Frozen Foods**: 1 sample tested, compliant - **Special Dietary Foods**: 1 sample tested, compliant - **Beverages**: 12 samples tested, 10 compliant, 2 non-compliant - **Health Foods**: 3 samples tested, all compliant [4]. - **Details of Non-Compliant Products** - Non-compliant products included items with excessive residues of harmful substances such as: - Restaurant utensils with a detected level of anionic synthetic detergent at 0.0218 mg/100 cm², which should not be detectable - Chili powder with a sulfur dioxide residue of 1.01 g/kg, exceeding permissible limits - Agricultural products with pesticide residues above acceptable levels, such as 0.81 mg/kg of pyraclostrobin in chili peppers [4].