Core Viewpoint - Controlling oil intake is essential for maintaining health while still enjoying delicious food. The article provides practical tips for reducing oil consumption in daily cooking and eating habits [1]. Group 1: Controlling Cooking Oil Intake - Healthy adults should limit daily cooking oil intake to 25-30 grams, distributing it across three meals [2]. - Using a graduated oil dispenser can help manage the total amount of cooking oil used daily [2]. Group 2: Cooking Methods - Prefer cooking methods that require little or no oil, such as steaming, boiling, braising, and quick frying, while minimizing frying techniques [3]. - Utilizing non-stick pans, ovens, electric griddles, and air fryers can significantly reduce oil usage [3]. Group 3: Reducing Fried Foods - It is advisable to limit or avoid fried foods like fried chicken, French fries, and fried dough products. When dining out, request less oil in dishes and avoid fried options [4]. Group 4: Reducing Animal Fats - Decrease the frequency and quantity of animal fats used, opting for plant-based oils instead. It is recommended to alternate between different types of plant oils [5]. Group 5: Understanding Nutrition Labels - Learning to read nutrition labels is crucial for selecting foods with lower fat content and no trans fats. Trans fats are commonly found in processed foods like margarine, baked goods, and fried items [6]. Group 6: Cooking Tips to Reduce Oil - For oil-absorbing vegetables like eggplant, pre-steaming or dry frying before adding oil can minimize oil absorption. For fatty meats, pre-cooking to render fat before adding other ingredients can also help [7]. - Allowing cooked dishes to rest in a tilted pan can help drain excess oil before serving. Using oil-absorbing paper can further reduce oil content in dishes [7].

Core Viewpoint - The article highlights the cultural and culinary experience provided to international participants of the 12th World Games in Chengdu through a unique "hot pot bus" tour, showcasing the city's diverse charm and hospitality [1][3][5]. Group 1: Event Overview - Nine international athletes, coaches, and referees from countries such as the Netherlands, Poland, Switzerland, and Belgium participated in the hot pot bus experience [1]. - The bus tour featured a route through Chengdu's scenic spots, blending historical and modern elements of the city [3][5]. Group 2: Culinary Experience - The hot pot bus adapted its menu to cater to international tastes, replacing spicy hot pot with a tomato base and offering a variety of dishes including beef, shrimp, and local snacks [3][5]. - Participants expressed their enjoyment of the food, with comments highlighting the unexpected variety and flavors of Chengdu's cuisine [5][7]. Group 3: Cultural Exchange - The event is part of a broader cultural experience initiative titled "Exciting World Games, Charming Chengdu," aimed at showcasing the city's multifaceted appeal [7]. - The hot pot bus serves as a medium for cultural exchange, allowing foreign participants to engage with local traditions and the vibrant atmosphere of Chengdu [7].

Core Viewpoint - The beef market in China has experienced a significant rebound in 2025 after a drastic decline in 2024, with prices rising sharply due to various factors including tax policy changes, domestic supply constraints, and increased consumer demand [1][3][12]. Group 1: Price Trends - In 2024, domestic beef prices fell to unprecedented lows, with some prices dropping to the "20s" per kilogram, while imported frozen beef also saw significant price reductions [2][11]. - As of April 11, 2025, live cattle prices reached 26.22 yuan/kg, a year-on-year increase of 3.5%, and beef prices were at 61.39 yuan/kg, showing a year-on-year decrease of 5.9% but a month-on-month increase [4]. - The price of imported beef has also seen volatility, with daily price increases reaching as high as 1500 yuan/ton [8][9]. Group 2: Factors Driving Price Increases - The recent surge in beef prices is attributed to three main factors: changes in tariff policies, a reduction in domestic cattle numbers, and a resurgence in consumer demand [12][13]. - The Chinese government imposed a 125% tariff on all imports from the U.S., leading to a drastic reduction in U.S. beef exports to China, which fell from over 2000 tons per week to less than 54 tons [14][15]. - Domestic cattle inventory has decreased by 8% year-on-year, leading to a significant reduction in beef production capacity [20][22]. Group 3: Consumer Demand and Market Dynamics - The recovery of the restaurant industry, particularly in hotpot and barbecue sectors, has significantly boosted beef demand, with new consumption trends emerging [25][27]. - Despite an increase in per capita beef consumption in China, it remains low compared to countries like Argentina and the U.S., indicating potential for future growth [26]. - The rising prices have put pressure on low-cost dining models, forcing restaurants to adjust their offerings and pricing strategies to maintain profitability [29][30]. Group 4: Future Outlook - Short-term price trends are expected to be upward, but a sustained "explosion" in prices is unlikely due to market adjustments and potential policy changes that could allow for more imports [36][38]. - The beef market may face challenges as consumer behavior shifts in response to rising prices, potentially leading to reduced consumption frequency [39]. - Restaurants are advised to control procurement costs, restructure menu offerings, and enhance customer experience to navigate the current market challenges [40][41][42].