来源：宁波晚报 你爱吃鱼生吗？ 不管是三文鱼还是淡水鱼生片 40多岁的刘先生，是土生土长的广东人，从事厨师行业多年，近期频繁感到右上腹隐痛，伴随消化不 良、乏力等症状。 起初他以为是长期掌勺劳累所致，自行服用胃药后症状并未缓解，反而反复发作。 他最终来到广东省第二人民医院东莞医院（东莞市寮步医院）检查，被确诊为胆囊炎，进一步检查又发 现了胆总管结石，需要手术。 手术过程顺利 蘸上酱料 是不少人口中的"人间至味" 不过今天，一条视频传疯了 不少人看完直呼"太可怕" 术后前3天恢复情况也符合预期 刘先生本以为再过几天就能康复出院 意外却在术后第四天悄然发生！ 当天值班医师例行查房时，观察T管引流液情况时，突然发现透明的胆汁中竟有一只细小的虫子在缓慢 蠕动！ 凭借丰富的临床经验，医师一眼便判断出这是肝吸虫（华支睾吸虫）。 引流袋中的肝吸虫 这一场景让在场的医护人员和刘先生都心头一紧，谁也没想到，胆道里竟藏着这样的"不速之客"。 值班医师立即追问刘先生的饮食史，这才找到问题的根源。 此前小新曾报道过深圳三位年轻人 刘先生这才回忆起，半年前和朋友聚餐时曾吃过一次淡水鱼生，当时觉得食材新鲜、处理干净，便放心 享用，没想到 ...

中新网北京12月21日电(记者 上官云)21日，冬至节气来临。朋友们，你们知道这个节气有哪些不一样的 饮食风俗吗？ 在古代，冬至并不是一个简单的节气。它是传统的"四时八节"之一，也是一个重要的时间节点，又 称"冬节""亚岁"。冬至是感怀祖德、祭祀祖先的日子，民间还有在此时向长辈赠送鞋袜的风俗。 或许正是因为地位如此重要，相较于小雪、大雪等节气而言，冬至在饮食等方面的风俗要更为丰富一 些。汤圆、饺子、羊肉汤，以及赤豆糯米饭等，都是此时颇为应景的美食。 饺子原来是"娇耳"？ 俗语说"冬至不端饺子碗，冻掉耳朵没人管"。冬至吃饺子，是中国北方地区的传统民俗。在寒冷的冬 天，吃上一碗热气腾腾的饺子，再来一碗饺子汤，别提多舒坦了。 资料图： 活动现场工作人员正在煎巨型饺子。 陈超 摄 关于这个风俗，山东社会科学院文化研究所研究员郑艳讲了一个故事：民间传说，冬至吃饺子的民俗 与"医圣"张仲景有关。 张仲景是古代名医。隆冬时节，他看到有不少人冻伤了耳朵，便专门舍药为人们治疗冻伤，把羊肉、辣 椒和祛寒的药材放在锅里煮。 当羊肉等煮到一定火候之后，就把它们捞出来切碎，当做馅料，再用面皮把这些馅料包起来，做成形似 耳朵的"娇耳"下 ...

Core Viewpoint - The program "Consumption Advocacy" by CCTV highlights the vibrant night economy and diverse cultural tourism offerings in Foshan, showcasing the city's vitality and charm through experiential narratives [1][5]. Group 1: Night Economy Development - The program focuses on Foshan's "Four Mountains and Two Rivers" cultural tourism strategy, utilizing natural resources to reshape night consumption patterns [3]. - It emphasizes the unique ecological corridor of Lingnan, featuring rich tourist attractions, food streets, traditional folk activities, and trendy entertainment spots as key elements of Foshan's night economy [3][10]. - The program analyzes night economy data from the first half of 2025, demonstrating its significant contribution to urban commercial growth compared to traditional consumption periods [8]. Group 2: Consumer Experience and Engagement - The host, Hu Xiao, explores various night consumption scenes in Foshan, including popular areas like Huashang City and the Creative Industry Park, showcasing the emerging trends in GDP growth and consumption indicators [5][8]. - The program includes interviews with consumers and businesses across major commercial complexes, traditional night markets, and cultural tourism sites, highlighting the vitality embedded in Foshan's economy [10]. - It features a segment on Shunde, known as the "World Food Capital," where local delicacies like fish sashimi and rice porridge are explored, illustrating how food culture enhances the appeal of tourism products [11]. Group 3: Invitation to Experience - The program concludes with an invitation for viewers to experience Foshan's night economy, which integrates diverse sectors such as dining, tourism, entertainment, and performance, while preserving traditional Lingnan culture [13]. - Foshan is positioned as a popular destination for night consumption in the Greater Bay Area, combining modern elements like light shows and trendy markets with local culinary experiences [13].

Group 1 - The article highlights various carcinogenic substances that are often overlooked in daily life, emphasizing the importance of awareness and preventive measures for health [1] - Groundnut oil, particularly the unrefined type, is identified as a significant source of aflatoxin contamination, which poses serious health risks [2] - Betel nut is classified as a Group 1 carcinogen by the International Agency for Research on Cancer, with a strong association with oral cancer and high addiction potential [5] Group 2 - Oral cancer is the most common malignant tumor in the head and neck region, with approximately 300,000 new cases globally each year, and around 58,000 new cases in China annually, predominantly in males [7] - Cooking fumes are a major source of indoor air pollution, significantly increasing the risk of lung cancer, especially among non-smoking women who are regularly exposed [8] - Consumption of raw freshwater fish and shrimp poses a risk of infection from liver flukes, which are also classified as Group 1 carcinogens, highlighting the need for proper food handling and cooking practices [11]