时间:2018年02月20日 14:05:01

The Asia-Pacific Economic Cooperation summit meeting in Beijing had barely concluded when copies of the outfits worn by the leaders at the event’s opening began appearing for sale in China.北京的亚太经济合作组织峰会还未终结时,领导人在峰会开幕式上所穿的装的复制品就已经在中国有售了。Several vendors produced copies of the mandarin-collared jacket and matching accessories and offered them Wednesday on Taobao.com, the online marketplace owned by the e-commerce giant Alibaba, for prices ranging from 320 renminbi, about , to 2,999 renminbi.几家销售商生产了那种中式领的外套和搭配的饰品,并于周三在由电子商务巨头阿里巴巴所有的网上市场淘宝网上以320元人民币(约合52美元)至2999元人民币不等的价格售卖。By midday Thursday, the items had disappeared from Taobao. Alibaba did not immediately respond to requests for comment. Chinese media coverage of the items raised questions about whether the copied garments were a violation of the intellectual property rights of the original designers.截至周四中午,这些产品已从淘宝上消失。阿里巴巴未即对采访请求予以回复。中国媒体对这些产品的报道让人质疑这些复制的装是否侵犯了原设计者的知识产权。The outfits were part of an APEC tradition of dressing leaders in designs inspired by clothing from the host country. This year’s jackets came in a choice of brown, green or purple silk and were widely noted for their resemblance to “Star Trek” uniforms.这些装是亚太经合组织峰会用以主办国饰为灵感的设计打扮领导人的传统的一部分。今年的外套有棕色、绿色或紫色丝绸几款选择,并被许多人指很像电影《星际迷航》中的制。“What Xi Dada wears will definitely be hot,” one vendor said, using a nickname for the Chinese president that roughly means “Uncle Xi,” The Beijing News reported on Thursday, before the items were removed from Taobao. The vendor told the newspaper that the key to selling copied garments is to move quickly, adding, “If leaders can wear it, why can’t we?”“习大大穿的这款衣一定会火,”一位销售商说,《新京报》在这些商品被从淘宝移除之前于周四报道。这名销售商对该报说,卖这些复制装的关键是要趁热打铁,并补充说:“领导人能穿,咱们为啥不能穿?” /201411/342618

Chinese women whoare entering South Korea seeking skilled plastic surgeons are undergoing suchtransformative procedures that they are struggling to get past airport securityon their way home.The extensivesurgeries, which can include reducing excess skin in the uppereyelid to make the eyes appear bigger and more #39;Western#39;, are transforming someChinese women#39;s entire faces, rendering them almost unrecognizable.To combat theissue, some hospitals have resorted to handing out #39;plastic surgery certificates#39;- which include the patient#39;s passport number, the name of the hospital theywere treated at and the length of their visit to South Korea - to enable thewomen to re-enter China.为了美丽,中国女性源源不断地涌向韩国,寻找技艺高超的整容医师。在回国的归途中,由于容貌与入境前反差巨大,致使他们无法通过机场安检。手术五花八门,包括能去掉上眼皮多出的皮肤,让眼睛变得更大更“西方化”,能改变一些中国女性整个面容,让他们变得几乎让人认不出来。为解决这一问题,一些医院采取发放“整容明”—— 明里标注着病人的护照号码,他们就医的医院名称,以及在韩国逗留时间长短,这才使得这些女士回到中国。Xu Yan, a21-year-old kindergarten teacher, pictured before (left) and after surgery(right). Xu underwent the V-line surgery, nose reconstructionsurgery and received Botox injections徐岩(音译),一名幼儿园老师,21岁。许进行了瘦脸手术,整鼻手术和肉毒杆菌注射,如图手术前和术后Yan Xu, a22-year-old broker, pictured before (left) and after surgery (right). She hadeyelid surgery, a nose job, and chin implants闫旭(音译),一名经纪人,22岁,她进行了双眼皮,鼻整形,下颌植入手术,如图手术前及术后。Liu Yisong, a26-year-old dance teacher, before (left) and after (right) her plastic surgery刘宜松(音译),一位舞蹈教师,26岁,整形前整形后.A 26-year-oldWuhan woman named Yumei Xie, who works as a jazz instructor, before (left) andafter (right) her extensive surgery一名叫于梅榭的26岁武汉爵士乐女教师,整形前整形后.Huang Silan, a20-year-old lounge singer, before (left) and after surgery (right)黄思兰,一名酒吧歌手,20岁,整形前整形后.Liu Yi, a 25-year-oldoffice manager for real estate sales, before (left) and after (right) surgery.Liu had double eyelid surgery and eyelash extensions刘毅,一个名房产销售经理25岁,他进行了双眼皮手术和睫毛延展,整形前整形后.Plastic surgery isnow such big business in South Korea that it is attracting thousands of clientsdaily from across the border in China.And the mostlyfemale clients return to China as#39;live adverts#39;for the South Korean surgeons.Before and afterphotos, which feature women who have undergone sometimes numerous procedures,have been drawing attention since they were posted on Chinese news sites.整形手术如今成了韩国一大产业,每日吸引着大批中国顾客前往。大多回到中国的女性变成了韩国整容界的“活广告”。经过数次整容后,整容前后对比照片在中国新闻网站上一经发布,就吸引了众多眼球。Zhang Cher, a27-year-old aspiring singer, pictured before (left) and after surgery (right)张彻,他的理想是想成为一名歌手,27岁,整形前(左)整形后(右).Yang Jiayi, a21-year-old clerk, before (left) and after (right) surgery. Yang had her eyeshape altered and received eyelash extensions杨佳怡,一名售货员,21岁,杨进行了割双眼皮和睫毛延展手术Wang Pingping, a24-year-old tour guide, pictured before (left) and after surgery (right). Sheunderwent surgery to change the shape of her face, as well as a nose job andeye reconstruction surgery王平平,一名导游,24岁。她接受了脸部整形,鼻整形和眼部整形手术,如图,手术前(左)和术后(右)。The photos, whichlist the type of procedures each woman has had - ranging fromBotox to rhinoplasty to jaw contorting - are accompanied by candid captionsdetailing the features each woman disliked about herself.For, example, LiuYisong, 26, a dance teacher from Chengdu, said she disliked her eye shape, herflat nose, her round face shape and narrow forehead. So she underwent a doubleeyelid operation, V-line surgery, nose reconstruction surgery and had collageninjections as well as a skin rejuvenation treatment.Meanwhile, WangPingping, a 24-year-old tour guide, underwent surgery to change her pear-shapedface. She had a nose job and eye reconstruction surgery.这些照片展现了每位女性都经历了哪些类型手术:有注射肉毒杆菌(注射)到鼻部整形、下颌整形,通过直白的说明,详细描绘出每位女性她自己不喜欢的部位。比如,这位26岁的刘宜松,一名来自成都的舞蹈老师,说,她不喜欢她的眼形,扁鼻子,圆脸蛋和窄额头。所以她接受了割双眼皮,瘦脸,鼻整形手术,以及肉毒杆菌注射和皮肤再生疗法。(再把脑袋里的缺口补上就完美了)同时还有名叫王平平的24岁导游,通过手术变成了梨形脸。她还进行了鼻型和眼型整形手术。Gao Shanshan, a28-year-old cosmetics agent, pictured before (left) and after surgery (right).She underwent a nose job, eyelid surgery, and had Botox face lift injections高珊珊,美容师,28岁,她接受了鼻、眼整形手术,并注射肉毒杆提升脸颊。如图,手术前(左)和术后(右)Julie, a29-year-old full-time mother, before surgery (left) and after (right)S heunderwent breast reconstruction, waist and abdomen liposuction and IPL skintreatment朱莉,一名29岁的全职妈妈,他接受乳房塑形,腰腹吸脂、光子嫩肤。如图,手术前(左)和术后(右)Zhou, a21-year-old student, pictured before (left) and after (right) surgery. She haddouble eyelid surgery and is wearing colored contacts周,一名21岁的学生,如图前(左)和术后(右)。她割了双眼皮并戴上了美瞳。Lin Wen, a21-year-old senior student, pictured before (left) and after (right) surgery.She had a nose job, Botox injections, double eyelid surgery, and receivedeyelash extensions and colored contacts林文,一名21岁的大四学生,如图前(左)和术后(右)。她进行了鼻整形,肉毒杆菌毒素注射,双眼皮手术,接受睫毛延展并带上了美瞳。South Korea israpidly becoming world#39;s plastic surgery leader, with more cosmetic proceduresper head of population than any other nation, according to global figuresreleased last year by the International Society of Aesthetic Plastic Surgeons.One in every 77people in South Korea now goes under the knife or needle in a bid to improvetheir looks.Shockingly, some20 per cent of women aged 19 to 49 in the capital, Seoul, admit to undergoingcosmetic surgery. One of the most popular procedures involves reducing excessskin in the upper eyelid to make the eyes appear bigger and more #39;Western#39;.韩国正迅速成为世界整形外科的领军者,人均整容人数世界领先,据去年国际美容整形外科学会发布的全球(统计)数据。每77个韩国人当中就有一个,通过手术或注射让他们自己变得更漂亮。让人不可思议的是,1/20的19到49岁的女性承认接受过整容手术。其中最流行的步骤,包括割眼皮,让眼睛显得更大更有“西方”味。This unidentifiedwoman is pictured before (left) and after (right) cosmetic surgery这是一位身份未知的女士整容手术前、后的照片A 56-year-oldwoman (pictured before surgery, left, and after, right), sought treatment forthe sagging skin on her face and neck, wrinkles, eye aging and age spots. Shealso had work done on her nose一位56岁的女士(图左,在手术前,后,右),为治疗她脸部和颈部皮肤松弛,皱纹,眼袋和老年斑而进行了美容手术。同时也对他的鼻子做了调整。It is believedthat the rise of the country#39;s music industry is behind the boom, and manypatients visit clinics with photos of celebrities, asking surgeons to emulateAmerican noses or eyes.Some women forexample also undergo Intense Pulsed Light treatment, a procedure which can,among other things, be employed to lighten the skin.相信随着该国音乐产业的兴起,不少人参照一些社会名流照片,通过外科医师就可以把眼型或鼻型变得像他们一样。在某些事情上,只需一个步骤,例如,有些女士通过光子嫩肤,就可以达到改善皮肤光泽作用。 /201411/342747

It’s strange with offal,” says Fergus Henderson. “People say, ‘Liver, oh yes, liver’, which is the biggest filter in the body. Then they say, ‘I love sweetbs’, which are glands, but, ‘Tripe, oh no! Brains, oh no!’”“动物内脏很奇怪,”弗格斯#8226;亨德森(Fergus Henderson)说,“人们说,‘肝,好吧,肝’,肝是人体里最大的过滤器。然后他们说,‘我爱吃胰脏’,胰脏是腺体,但是,‘肚子,咦,不要!脑花,算了吧!’”Unlike the St John chef, many of us are inconsistent offal eaters. We happily scoff chicken liver p#226;té but, for most, brains are a step too far. It’s the melting, mousse-like texture that gives pause. For chefs, however, it is precisely the combination of voluptuous texture, subtle taste and unfamiliarity that makes brains such a desirable ingredient. And, in London’s restaurants at least, they are becoming increasingly popular.与这位St John餐厅的大厨不一样,我们大多数人对各种内脏态度不一。我们快乐地大嚼鸡肝酱,但对大多数人来说,脑花就有点过头了。让我们犹豫不决的是那种入口即化的、如慕斯一般的口感。然而,对大厨来说,正是这种曼妙的口感、无以名状的滋味和新奇感结合在一起,才让脑花成为了一种理想的食材。而且,至少在伦敦的餐厅中,这种食材正变得越来越流行。This isn’t news to chef Henry Harris, who had calves’ brains permanently on the at his (recently closed) Knightsbridge brasserie Racine. Harris prepares them fried, with a sauce of brown butter and capers. This classic combination is, according to the late food writer Richard Olney, the “purest way to appreciate brains”.对大厨亨利#8226;哈里斯(Henry Harris)来说,这不是什么新鲜事。在他位于伦敦骑士桥(Knightsbridge)法式小酒馆Racine(最近已关闭)里,小牛脑是菜单上雷打不动的菜品。哈里斯的烹饪方法是油煎,佐以褐色黄油和腌刺山柑花蕾的酱汁。新近的美食作家理查德#8226;奥尔尼(Richard Olney)称这种经典搭配是“品味脑花最纯粹的方式”。Brains must first be soaked and then the fine membrane carefully peeled off. Far from finding this a chore, Harris takes pleasure in the fiddly process. “From a cook’s point of view, they are lovely things to prepare. They have to be utterly fresh as they degrade very quickly, there is no muscle, they are 80 per cent fat of a very fragile nature. I’ve done them enough times so that I can do a whole calf’s brain in about two minutes.”脑花必须先浸泡,然后小心地把上面的薄膜剥下来。哈里斯完全不觉得这是个麻烦事,对于这项精细的工作,他相当乐在其中。“从一个厨师的角度来说,这种烹饪食材非常可爱。它们必须绝对新鲜,因为很快就会变质。脑髓里没有肌肉,80%都是由一种非常易碎的脂肪组成。我操作的次数足够多,因此我处理一整个小牛脑大约只需要2分钟。”Karam Sethi, chef at Michelin-starred Mayfair restaurant Gymkhana, agrees. Sethi serves goat’s brains (bheja) blanched, chopped and fried in a masala as a supplement to a dish of spiced goat’s mince (methi keema). It has been a top-selling choice since the Raj-inspired restaurant opened in 2013. “Brains are widely eaten across India,” Sethi says. “I knew our Indian customers would order them, they’ve grown up eating them#8201;.#8201;.#8201;.#8201;Brits too have a love of offal. They were intrigued to try [the dish]; 99 per cent of people like the taste.”伦敦梅菲尔区(Mayfair)的米其林星级餐厅Gymkhana的大厨卡拉姆#8226;塞蒂(Karam Sethi)也持相同意见。塞蒂为食客准备了山羊脑(bheja),先水焯、然后切碎,与马萨拉(masala)调料一起煎炒,作为加香料调味的山羊肉碎(methi keema)的伴菜。自这家印度风味餐厅2013年开业以来,这道菜已经成为店里最畅销的菜品。“脑花在印度是一种常见食物,”塞蒂说,“我知道我们的印度顾客会点这道菜,他们是吃着这个长大的……英国人中也有很多爱吃内脏的人。他们好奇地尝试(这道菜);99%的人喜欢这种味道。”For Sethi, brains are a good introduction to offal. “I think brains are not that challenging, they are not as offally or strong as some other ingredients. You can also deep fry them, they are so versatile.”对塞蒂来说,脑花很适合第一次吃内脏的人。“我认为脑花不是那么有挑战性,它们不像其它一些食材那样有内脏的感觉,味道也没那么重。你还可以用油炸,做法多种多样。”Soft and creamy, brains contrast well with a crisp golden exterior and a sharp sauce to cut through the richness. Henderson loves blanched, cold brains on toast with a green sauce of herb, capers and vinegar, a dish that offers a threefold pleasure: “the give of the brains, then the crunch of the toast, and the bite of the sauce”.脑花柔滑细腻的口感与金黄酥脆的外皮形成了鲜明的对比,用味道强烈的酱汁来穿透厚重的感觉。亨德森喜欢把水焯过的凉脑花放在烤面包片上,配上一种绿色的香草汁、腌刺山柑花蕾和醋,给人以三种层次的愉悦感:“脑花的弹性、然后是烤面包片的酥脆,以及酱汁的强烈风味。”Jeremy Lee, chef at Soho restaurant Quo Vadis, thinks brains “marvellous as a stuffing for veal” but loves them as fritters to be “dunked in a great big bowl of sauce gribiche or ravigote”.伦敦苏活区(Soho)餐厅Quo Vadis的大厨杰里米#8226;李(Jeremy Lee)认为,脑花“用作小牛肉的填料极为合适”,但他喜欢把脑花剁碎后油炸,然后“用一大碗法式芥末香料蛋黄酱(gribiche)或者法式酸辣调味酱(ravigote)沾着吃。”Over in Shoreditch, east London, at the recently opened Lyle’s, chef James Lowe sources English rose veal brains from Cornwall. “I think it’s good to give people something they wouldn’t normally order. It’s about how creamy they are, as opposed to liver, which is firm and sweet. If you want them to hold their integrity, then blanch them first. They unravel like a fire hose.”在伦敦东部肖尔迪奇地区(Shoreditch)最近新开业的餐厅Lyle’s,大厨詹姆斯#8226;洛(James Lowe)选用产自康沃尔(Cornwall)的英国玫瑰小肉牛的牛脑。“我觉得,给人们提供一些他们平时不会点的东西是一件好事。牛脑的卖点是柔滑细腻,与肝脏紧实浓香的感觉不同。如果你想要牛脑保持完整性,先下水焯。它们会像消防水带一样舒展开来。”Lowe takes the classic French approach and makes it his own using wild ingredients. He has served brains fried in butter with the salt and sour of pickled and salted elderberry “capers” (unripe elderberries) and ripe elderberries cooked with sugar and cider vinegar. “When you cook elderberries, they make a ton of vinegar, it’s dark and fruity. I make it in the autumn and use it in game sauces.”洛采用了经典的法式做法,并用风味浓烈的配料做出了自己的特色风味。他用黄油煎牛脑、加盐、用盐和醋腌制的未成熟接骨木果,以及用糖和苹果醋烹制的成熟接骨木果。“烹制接骨木果时,会出大量的酸汁,色泽深黑,果香浓郁。我每年秋天制作,用在野味汁(game sauce)里。”Probably the most glamorous place to eat a plate of brains is at the sparkling chrome-and-marble counter of Sam and Eddie Hart’s tapas restaurant Barrafina, Adelaide Street, which opened in Covent Garden last summer. Here Basque-born chef Nieves Barragán Mohacho serves milk-fed lambs’ brains “just like my mum used to”, coated in coarse Panko bcrumbs, deep-fried, sitting on a spicy tomato sauce and topped with a glossy black olive picada, a sprinkling of pine nuts and sprigs of basil.想要品尝一盘脑花,最迷人的地方很可能是萨姆和埃迪哈特夫妇(Sam and Eddie Hart)的西班牙小吃店Barrafina里铬和大理石制的闪耀着光泽的柜台。这家店位于阿德莱德大街(Adelaide Street),去年夏天在考文特花园(Covent Garden)开业。店里的大厨涅韦斯#8226;巴拉甘#8226;莫哈舒(Nieves Barragán Mohacho)出生在巴斯克(Basque),她“就像我妈妈曾经做的那样”烹制羔羊脑,把羔羊脑裹上一层面包屑后油炸,下面铺上一层辣味番茄汁,上面撒上带着光泽的碎黑橄榄酱,少许松仁和几枝罗勒叶。It’s a rather extraordinary plateful, offering spice, heat, crunch and the aromatic olive and basil flavour as the precursor to the delicate, pearlescent brains. It’s aly a big hit with customers. For Barragán Mohacho, offal is something she grew up with and there’s plenty of it on the here (kidneys cooked in a Josper grill and a Frit Mallorcan speciality of that island that consists of liver, kidneys and sweetbs). She counsels that the fat must not be too hot or the bcrumbs will burn before the brains are cooked.这是一盘相当令人惊艳的菜,热辣的味道、酥脆的口感、橄榄的香气和罗勒的风味作为前味,然后是细腻柔滑、闪着珠光的脑花。这道菜已经是顾客中的大热门。对莫哈舒来说,内脏是她从小吃到大的食物,也时常在当地餐馆的菜单上出现(用烤网烹制的腰子,还有马略卡岛(Mallorcan)特色菜Frit Mallorquí,用肝、腰和胰脏烹制而成)。她建议油温不要太高,否则脑花还没熟透面包屑就焦了。If you feel like preparing brains at home, you’ll probably need to give your butcher a day or two’s notice. London butcher Danny Lidgate warns that lambs’ brains are harder to get hold of (the ones served at Barrafina are from Spain). “Lambs’ brains are harder to extract. They have a different texture, smaller and daintier. Pork brains would have a stronger flavour. A lot of people given the option would choose veal.” For Lidgate, it’s the simplest approach that works best and brains on toast is a good weekday supper. “I would blanch them and fry them in butter and olive oil and season them.”如果你想在家做脑花,你可能需要提前一两天告诉肉贩。伦敦肉贩丹尼#8226;利德盖特(Danny Lidgate)的忠告是,羊脑更难买到(Barrafina的羊脑是从西班牙运来的)。“羔羊脑更难取出。它们的质地不同、更小也更易碎。猪脑的味道比较浓重。所有很多人会选择小牛脑。”对利德盖特来说,最简单的方法最好,把脑花放在烤面包片上,非常适合作为工作日的晚餐。“我会用水焯,然后用黄油和橄榄油煎,之后进行调味。”. . .. . .All the chefs agree that deep-frying makes brains less scary to diners. But for the home cook, it’s harder to get right and brains are not something you want to undercook. Harris warns against pan-frying unblanched brains as “undercooked brain is revolting”. Which makes blanching, cooling and then slicing a more fail-proof method. The blanching firms the brains up, making them easier to handle. It also means you can indulge in one of Richard Olney’s “private kitchen pleasures”, the sight of brains floating in a pot with carrot, onions and herbs.所有的大厨都同意,油炸会让脑花变得不那么可怕,更容易被食客接受。但如果是家庭烹制,油炸的火候更难掌握,而半生的脑花肯定不是你想看到的。哈里斯的忠告是不要用平底煎锅来煎没有用水焯过的脑花,因为“没有熟透的脑花令人作呕”。因此水焯、冷却后切片的方法更加万无一失。水焯会让脑花变得紧实,因此更容易处理。这也意味着,你可以沉浸在理查德#8226;奥尔尼所说的其中一种“厨房私密之乐”里——看着脑花、胡萝卜、洋葱和香草一起漂浮在锅里。Come summer, I think one of the nicest ways to eat brains is Olney’s cervelles de veau froides à la crème, a dish of chilled brains covered in a dressing of double cream whisked together with lemon juice and mustard, and garnished with chives and chopped celery. It might sound rich but is a good match for sultry weather. Cookery writer Simon Hopkinson showed me how to make this dish, in what turned out to be a masterclass in the gentle touch needed to peel off the membranes and then prepare and cook the brains. Cream and green chives made for a pretty plateful. They were, as Olney promised, “wonderfully creamy” with “a firm yet melting” texture. In short: a rare and cerebral pleasure.今年夏天,我认为品尝脑花最美妙的方式之一是奥尔尼的奶油冻小牛脑,做法是在冰的熟脑花外面淋上一层由浓奶油、柠檬汁和芥末混合而成的酱汁,再装饰以四季葱和剁碎的芹菜。这听起来可能比较腻,但其实非常适合在闷热的天气里品尝。烹饪作家西蒙#8226;霍普金森(Simon Hopkinson)向我展示了怎么做这道菜,剥除外面的薄膜然后处理烹制的过程需要非常细致的手法,这让整个展示过程变成了一次大师课程。奶油和青翠的四季葱使这道菜肴非常美味。就像奥尔尼许诺的那样,“极其柔滑”而且“紧实但又入口即化”的口感。简而言之:一道世间少有、让人食指大动的美味佳肴。 /201502/359177

A strong earthquake shook Nepal on Tuesday, sending people in the capital Kathmandu rushing out on to the streets weeks after a devastating quake killed more than 8,000 people and destroyed hundreds of thousands of homes, eyewitnesses said.周二,尼泊尔发生再次发生强烈地震。目击者表示,首都加德满都的人们迅速跑到了街道上。就在这次地震几周前,尼泊尔刚刚发生一场毁灭性地震,逾8000人在地震中丧生,数十万房屋被毁。The US. Geological Survey said the quake had a magnitude of 7.4 and struck 68 km west of the town of Namche Bazar, close to Mount Everest.美国地质调查局(US Geological Survey)表示,这次地震震级为里氏7.4级,震中位于南崎巴札(Namche Bazar)镇以西68公里处,靠近珠穆朗玛峰(Mount Everest)。“This is a really big one,” said Prakash Shilpakar, the owner of a handicrafts shop in Kathmandu who was trying to call his parents in the town of Bhaktapur, devastated in the April 25 quake.加德满都一家手工艺品商店的店主Prakash Shilpakar表示:“这次地震真的很强烈。”目前,Shilpakar正试图给位于巴克塔普尔(Bhaktapur)镇的父母打电话,该镇在4月25日的地震中曾遭遇毁灭性打击。Shockwaves were felt across northern India and as far away as the capital New Delhi, where buildings swayed for more than a minute and people scurried into the streets.整个印度北部和远在印度首都新德里的人们也能感受到这次地震的冲击波。新德里的建筑晃动了超过一分钟,人们纷纷跑到街头避险。People in Kathmandu rushed outdoors, Reuters reporters said. There were no immediate reports of damage to buildings. Shopkeepers closed their shops.路透社(Reuters)记者表示,加德满都的人们迅速跑到了室外。目前还没有有关建筑损坏的即时报道。当地商家也已关闭了店铺。A 7.4 magnitude earthquake has the potential to cause significant damage and landslides.高达里氏7.4的震级,意味着这次地震很可能导致重大破坏及滑坡现象。The quake’s epicentre was close to Everest Base Camp, which was evacuated after an avalanche triggered by the April 25 quake killed 18 climbers. Mountaineers seeking to scale the world’s tallest peak have called off this year’s Everest season.此次地震的震中接近珠峰大本营(Everest Base Camp)。在4月25日发生的地震引发的雪崩导致18名登山人员丧生后,珠峰大本营的人员已经撤离。试图攀登这座世界最高峰的登山队员已取消了今年的珠峰登山季活动。 /201505/374900

文章编辑: 久久活动