本溪市职业病医院的宫颈治疗方法乐视诊疗

来源:搜狐娱乐
原标题: 本溪市职业病医院的宫颈治疗方法国际养生
The Nobel Prize for Literature yet again eluded the popular Japanese writer Haruki Murakami (Norwegian Wood). But this year’s winner, dark horse that he is, deserves the honor.今年诺贝尔文学奖结果已揭晓,人气颇高的日本作家村上春树再次落选,而这位半路杀出的“黑马”却当之无愧。French writer Patrick Modiano, 69, has won the 2014 Nobel Prize for Literature for works that made him “a Marcel Proust (a well-known French author in the 19th century) of our time” with tales often set during the Nazi occupation of Paris during World War II, the Swedish Academy announced on Oct 9.10月9日,瑞典皇家科学院宣布,现年69岁的法国作家帕特里克#8226;莫迪亚诺获得2014年诺贝尔文学奖。因其作品多以二战期间纳粹统治下的巴黎为背景,莫迪亚诺被喻为“当代的马塞尔#8226;普鲁斯特(19世纪著名法国作家)”。Relatively unknown outside of France and a renowned media recluse, Modiano’s works have centered on memory, loss and the puzzle of identity. He has written novels, children’s books and film scripts.在法国之外,莫迪亚诺鲜为人知,也很少接受媒体采访。他的作品集中探讨记忆、遗忘以及身份之谜。他不仅写过小说,还写过儿童读物和电影剧本。The academy said the award of 8 million Swedish crowns (about 6.8 million yuan) was “for the art of memory with which he has evoked the most ungraspable human destinies”.瑞典皇家科学院称,之所以将800万瑞典克朗(约680万元人民币)的诺奖奖金颁给他,是因为他“以记忆的艺术,唤起了人类最难以捉摸的命运。”Peter Englund, permanent secretary of the Swedish Academy, noted that Modiano’s works are “always variations of the same thing, about memory, about loss, about identity, about seeking.”瑞典皇家科学院常任秘书彼得#8226;英格伦这样评价莫迪亚诺的作品:“(他的作品)是同一事物的各个方面,关于记忆、遗失、身份以及寻觅。”In France, Modiano is a respected writer, The New York Times reported. His books, often coming in shorter than 200 pages, are widely . Many of his fictional works are set in Paris during World War II, and some play with the detective genre.据《纽约时报》报道,在法国,莫迪亚诺是一位受人尊敬的作家。他的书通常不到200页,却被广为阅读。他的小说多以二战时的巴黎为背景,一些则涉猎侦探题材。Refined repetition优雅的“重复”His first novel La Place de l’Etoile, published in 1968, remains probably his best known book and touched on many themes that he would return to throughout his career, including the fate of the Jews under the Nazis.莫迪亚诺的处女作《星形广场》出版于1968年,至今仍是他最著名的作品。该书包含的诸多主题,都贯穿了他整个的创作生涯,包括,纳粹统治下犹太人的命运等。Modiano, reacting to the award, said he felt like he had been writing versions of the same book for many years.对于获奖一事,莫迪亚诺说,他觉得自己多年来不过是在写同一本书的各种版本。“What I am keen to see are the reasons why they chose me... One can never really be one’s own er,” he told a news conference in Paris. “Even more so because I have the impression of writing the same book for 45 years.”他在巴黎的新闻发布会上表示,“我很想知道他们为何选中我……因为没有一个人能真正成为自己的读者。而且我觉得自己45年来一直在写同一本书。”“Of the unique things about him, one is of course his style, which is very precise, very economical. He writes small, short, very elegant sentences,” Englund said. “And he returns to generally the same topics again and again, simply because these topics cannot be exhausted.”英格伦则说,“他有许多与众不同之处,言简意赅的写作风格就是其中之一,他笔下的句子短小、文雅。他一次次回到相同的主题,只因为这些都是永恒的主题。”“After each novel, I have the impression that I have cleared it all away,” Modiano told France Today in a 2011 interview. “But I know I’ll come back over and over again to tiny details, little things that are part of what I am.”在2011年接受《今日法国》采访时,莫迪亚诺说,“每写完一本小说,我觉得自己已将其完全抛于脑后,但我知道自己还是会一次次在细节中回归,因为那些微小之处正是我的一部分。”“In the end, we are all determined by the place and the time in which we were born.”“最终,我们都由自己出生时的时间和空间所决定。”Modiano is not an unfamiliar name in Chinese literary circle. Many of his works have been translated into Chinese and have been an influence on some Chinese writers. The late writer Wang Xiaobo, for example, opened his own novel Temple of Eternal Life with the opening sentences from Modiano’s Missing Person: “I am nothing. Nothing but a pale shape.”在中国文学圈中,莫迪亚诺并不是一个陌生的名字。他的很多作品都被译成中文,影响了一批中国作家。其中,已故作家王小波就曾将他《暗店街》中的句子“我的过去,一片朦胧。”作为自己小说《万寿寺》的开篇语。 /201410/336799Taiwan has long been known for its night markets.台湾夜市闻名已久。According to the island#39;s tourism bureau, night markets attract more than 70% of foreign visitors. The popularity of these nightly bazaars even prompted the bureau to come up with an app in which players can be virtual street hawkers in the markets.据台湾观光局透露,夜市吸引了70%以上的外国游客。由于这些夜间市集的人气高涨,台湾观光局还推出了一个应用,让用户可以成为这些市场的虚拟小贩。But as Taiwan becomes more globalized, so too has the selection at the night markets.但随着台湾的进一步全球化,夜市提供的选择也更具国际特色。Visitors to Taipei#39;s famed Raohe Night Market can still get their fill of Taiwanese standbys like stinky tofu, pork intestine soup and pig#39;s blood rice cakes smothered with peanut powder. But those in the mood for something a little different can now also find Italian pizza cones, French crepes and Thai banana roti.在台北有名的饶河街夜市,游客仍然可以吃到臭豆腐、猪肠汤、铺着花生碎的猪血糕等台湾美食。但如果想吃点不同的风味,现在游客还可以找到意大利手握披萨、法式可丽饼和泰式香蕉煎饼。For Kao Tzu-fang, the best way to enjoy India without leaving Taiwan is a visit to her neighborhood night market.对于Kao Tzu-fang来说,能够一尝印度美食又不用离开台湾的最好办法就是逛一逛她家附近的夜市。#39;I love the Indian milk tea here. I don#39;t need a visa or a plane ticket, #39; she said, while fixing her eyes on the Taiwanese man showing off his #39;pull tea#39; skill--a common Southeast Asian trick involving pouring a mixture of sweet, condensed milk and black tea back and forth repeatedly between two pitchers from a distance.她说,她喜欢这里的印度奶茶;她都不需要办理签,也不用买飞机票。她目不转睛地看着眼前这个台湾本地人表演他的“拉茶”技术。拉茶是一种在东南亚很普遍的做茶技术,即将糖、炼乳和红茶的混合物在两个距离较远的容器内不断地倒来倒去。Although Ms. Kao, a Taipei resident, has never been to India and admitted she doesn#39;t know what real Indian masala tea tastes like, she is happy with the Taiwanese version. She said she and many of her friends rely on the night markets when craving something exotic and different.作为一个台北本地人,Kao从没去过印度,也承认自己并不知道真正的印度玛莎拉茶到底什么味道,不过她对台湾夜市版的拉茶很满意。她说,自己和许多朋友想要尝试异国风味时都会去夜市。Wearing a sweat-soaked black tank top with a towel around his neck, Tu Ming-hsiu stands in front of a smoldering hot grill each night at the Shilin Night Market, hoping the cumin-infused aroma from his Chinese Xinjiang meat skewers will appeal to passersby, especially those from the mainland, where it#39;s a popular street snack.Tu Ming-hsiu穿着被汗水湿透的黑色背心,脖子上搭着一条毛巾,站在自己位于士林夜市内的烤肉摊前,每天晚上如此。他希望自己新疆烤肉摊的孜然香味能够吸引到来来往往的食客,尤其是来自于中国大陆的游客。新疆烤肉是大陆流行的街边小吃。#39;Taiwan receives lots of Chinese tourists and many of them probably would like to have a taste of home,#39; the Taiwan native said, noting his business is doing #39;better than ever.#39;这个台湾本地人说,来台湾旅游的大陆游客很多,他们中很多人可能很想在台湾尝一尝大陆的食物。他还称,自己的生意从来没有像现在这么好。Some foreign vendors are also seeking to feast upon Taiwan#39;s craze for exotic food. Halit Toprak, has been selling Turkish ice cream, or dondurma, in various night markets for the five years. He said selling a beloved dessert from his home country is his way of sharing his culture with Taiwanese people.一些外国商贩也瞄准了台湾人对于外来美食的痴迷,准备大赚一笔。托普拉克(Halit Toprak)在各色夜市贩卖土耳其冰淇淋(dondurma)已有五年之久,他说,他通过兜售祖国受欢迎的甜品来跟台湾人民分享土耳其文化。#39;I want my Taiwanese customers to experience the original taste, so I even get my salep [a type of flour] from Turkey,#39; he said, but he admits he has to dial down the levels of sugar to cater to Taiwanese taste buds.托普拉克称,他希望台湾客人们品尝到原汁原味,所以他连做甜品用的兰茎粉(一种面粉)都从土耳其运来。不过他也承认,为了迎合台湾人的味蕾,他少放了糖。While the globalization of street snacks is giving night market shoppers more options, not everyone embraces the foreign influence. Some fear the influx of cheesy fries, Japanese moichi and Indian chapati is spoiling the essence of something so quintessential Taiwan.虽然街头小吃的国际化给了夜市游客提供了更多选择,但并非每个人都欢迎这种外来影响。一些人担心,奶酪薯条、日本麻 、印度面饼等小吃破坏了台湾风味的精髓。#39;When I was in America, I missed Taiwan#39;s night market food so much. But now there is all this Western food here, and it isn#39;t even good or authentic,#39; said Michael Shih, a 28-year-old manager at a startup. #39;People who want burgers should just go to McDonald#39;s or a food court, but leave my night market alone.#39;现年28岁的某初创公司经理Michael Shih称,他在美国的时候特别想念台湾夜市的小吃,但现在的夜市充斥着西方食品,既不好吃,也不正宗。他表示,想吃汉堡的人应该去麦当劳(McDonald#39;s)或美食街,而不要来夜市。Mr. Shih said one of his favorite memories growing up in Taipei was grabbing a plate of stinky tofu with a heap of pickled cabbage after an intense basketball game.Shih说,他是在台北长大的,记忆中最美妙的事情之一就是在打完一场激烈的篮球赛后,就着腌白菜吃一盘臭豆腐。#39;It was dirty, cheap, and messy, but that#39;s what made it so good and so Taiwan,#39; he recalled.他回忆道:(这样的吃法)确实不卫生、廉价而又杂乱,但那种感觉特别棒,才是原汁原味的台湾风味。Second-generation street vendor Huang Ying-tong said the invasion of foreign food in Shilin Night Market, where his family has been selling an array of barbecued grub for 30 years, doesn#39;t bother him at all. In fact, he said he feels it#39;s something Taiwan should be proud of.第二代街头小贩Huang Ying-tong称,他家在台北士林夜市上经营烧烤大排档已经有30年了,外来小吃的入侵对他而言一点都不构成困扰。他表示,事实上台湾应该为此而骄傲。#39;Taiwan is small island but it is a giant melting pot,#39; Mr. Huang said. #39;The constant changing selections of night market food proves just that.#39;他说,台湾只是个小小岛屿,但同时又是个巨大的熔炉。他认为,夜市小吃不断推陈出新,恰恰佐了这一点。 /201406/308087One reason so many American women are overweight may be that we are vacuuming and doing laundry less often, according to a new study that, while scrupulously even-handed, is likely to stir controversy and emotions.一项新的研究显示,美国有如此之多的超重女性,原因之一是她们不再那么经常使用吸尘器和洗衣。即使以谨慎而公正的方式进行,这项研究也可能在舆论和情感层面引起轩然。The study, published this month in PLoS One, is a follow-up to an influential 2011 report which used data from the U.S. Bureau of Labor Statistics to determine that, during the past 50 years, most American workers began sitting down on the job. Physical activity at work, such as walking or lifting, almost vanished, according to the data, with workers now spending most of their time seated before a computer or talking on the phone. Consequently, the authors found, the average American worker was burning almost 150 fewer calories daily at work than his or her employed parents had, a change that had materially contributed to the rise in obesity during the same time frame, especially among men, the authors concluded.上述研究成果是2011年发表的一篇论文的续作,刊登在本月的科研杂志《PLoS One》上。前作引起了很大反响,它通过美国劳工统计局(Bureau of Labor Statistics)的数据得出结论说,50年来,大多数美国劳动者逐渐开始坐着工作。像四处走动或搬运东西这样的体力劳动几乎已经消失。这些数据显示,现在劳动者把大多数时间都用在了操作电脑和打电话上。该论文的作者发现,和他们的父辈相比,美国劳动者每天在工作中消耗的热量减少了150大卡。作者断定,这样的变化对同一时期肥胖现象的增多有实质性的推动作用,特别是男性肥胖。“Fifty years ago, a majority of women did not work outside of the home, ” said Edward Archer, a research fellow with the Arnold School of Public Health at the University of South Carolina in Columbia, and lead author of the new study.哥伦比亚市南卡罗来那大学阿诺德公共健康学院(Arnold School of Public Health at University of South Carolina)研究员爱德华·阿彻(Edward Archer)士是这篇新研究报告的主笔。他说:“50年前,多数女性都不外出工作。”So, in collaboration with many of the authors of the earlier study of occupational physical activity, Dr. Archer set out to find data about how women had once spent their hours at home and whether and how their patterns of movement had changed over the years.因此,阿彻士联合了在之前的论文中探讨过职业体力劳动情况的多位作者,开始着手寻找过去女性在家中分配时间的数据,进而探究这些年来她们的行为模式是否改变以及出现了哪些变化。He found the information he needed in the American Heritage Time Use Study, a remarkable archive of “time-use diaries” provided by thousands of women beginning in 1965. Because Dr. Archer wished to examine how women in a variety of circumstances spent their time around the house, he gathered diaries from both working and non-employed women, starting with those in 1965 and extending through 2010.他在一项名为“美国时间分配研究资料库”(American Heritage Time Use Study, AHTUS)的研究中找到了自己需要的信息。AHTUS的课题是美国人怎样利用时间,它有一个非同凡响的数据库,其中收集了从1965年至今数千名美国女性的日记,内容是自己如何分配时间。由于阿彻士希望了解不同条件下美国女性怎样在家里配时间,所以他同时收集了职业女性和家庭主妇的日记,这些日记从1965年开始,一直延续到2010年。He and his colleagues then pulled data from the diaries about how many hours the women were spending in various activities, how many calories they likely were expending in each of those tasks, and how the activities and associated energy expenditures changed over the years.接下来,阿彻士和同事们开始从这些日记中提取信息,以确定美国女性在各项家务上花费的时间、消耗的热量以及这么多年来这些家务和与之相关的能量消耗有了怎样的变化。As it turned out, their findings broadly echoed those of the occupational time-use study. Women, they found, once had been quite physically active around the house, spending, in 1965, an average of 25.7 hours a week cleaning, cooking and doing laundry. Those activities, whatever their social freight, required the expenditure of considerable energy. (The authors did not include child care time in their calculations, since the women’s diary entries related to child care were inconsistent and often overlapped those of other activities.) In general at that time, working women devoted somewhat fewer hours to housework, while those not employed outside the home spent more.最终,他们的发现和此前对劳动者如何分配时间的研究所得出的结论大体相同。以前,美国女性曾在家中从事相当多的体力劳动。在1965年,她们花在清扫、做饭和洗衣上的时间平均为每周25.7个小时。无论借助怎样的工具,这些家务都会消耗相当多的能量。(研究者们没有把照看孩子的时间计算在内,原因是这些女性在照看孩子方面的记录存在矛盾而且经常和其他家务重叠在一起。)总的来说,当时职业女性在家务上花的时间较少,而家庭主妇在这方面所花的时间则较多。Forty-five years later, in 2010, things had changed dramatically. By then, the time-use diaries showed, women were spending an average of 13.3 hours per week on housework.45年后,也就是2010年,情况有了显著变化。上述日记显示,到2010年,美国女性花在家务上的时间平均为每周13.3小时。More striking, the diary entries showed, women at home were now spending far more hours sitting in front of a screen. In 1965, women typically had spent about eight hours a week sitting and watching television. (Home computers weren’t invented yet.)更引人注目的是,在这些日记中,家庭主妇坐在电视或电脑前的时间大幅上升。1965年,美国女性每周看电视的时间通常为八小时左右(当时还没有出现家用电脑)。By 2010, those hours had more than doubled, to 16.5 hours per week. In essence, women had exchanged time spent in active pursuits, like vacuuming, for time spent being sedentary.到了2010年,这个数字提高了一倍以上,达到每周16.5小时。实际上,美国女性压缩了用在清扫等动态行为上的时间,而延长了静坐不动的时间。In the process, they had also greatly reduced the number of calories that they typically expended during their hours at home. According to the authors’ calculations, American women not employed outside the home were burning about 360 fewer calories every day in 2010 than they had in 1965, with working women burning about 132 fewer calories at home each day in 2010 than in 1965.在这个过程中,她们在家里消耗的热量下降了很多。研究者们计算,2010年美国家庭主妇每天消耗的热量比1965年减少了360大卡左右,对职业女性来说,这个数字约为132大卡。“Those are large reductions in energy expenditure, ” Dr. Archer said, and would result, over the years, in significant weight gain without reductions in caloric intake.阿彻士指出:“这在能量消耗方面是一个巨大退步。”如果不减少热量摄入,长此以往体重就会明显上升。This does not mean, he said, that women — or men — should be doing more housework. For one thing, the effort involved is such activities today is less than it once was. Using modern, gliding vacuum cleaners is less taxing than struggling with the clunky, heavy machines once available, and thank goodness for that.他说这并不意味着女性或男性应该分担更多家务。首先,现在做家务已不像从前那样耗费体力。谢天谢地,如今的吸尘器轻巧灵活,不像以前那样笨拙沉重,使用起来也不再那么费力。Nor is more time spent helping around the house a guarantee of more activity, over all. A telling 2012 study of television viewing habits found that when men increased the number of hours they spent on housework, they also greatly increased the hours they spent sitting in front of the TV, presumably because it was there and beckoning.其次,总的来说在家务上花更多时间并不能保有更多的运动量。2012年一项关于看电视习惯的研究就生动地说明了这一点。这项研究表明,人们做家务的时间增多后,他们坐在那里看电视的时间也会大幅上升,原因大概是开着的电视引起了他们的注意。Instead, Dr. Archer said, we should start consciously tracking what we do when we are at home and try to reduce the amount of time spent sitting. “Walk to the mailbox, ” he said. Chop vegetables in the kitchen. Play ball with your, or a neighbor’s, dog. Chivvy your spouse into helping you fold sheets. “The data clearly shows, ” Dr. Archer said, that even at home, we need to be in motion.阿彻士说,相反,人们待在家里时应该有意识地记录自己的活动并设法缩短坐着的时间。他建议说:“走到信箱那儿取信”,到厨房切菜,和自己或者邻居养的做游戏,哄爱人帮你一起叠床单。他指出,“这些数据清楚地表明”,就算在家,我们也需要动起来。 /201401/272679

With February well upon us, it seems that those New Year#39;s diets are failing fast.随着二月份到来,不少人新年时制定的合理膳食计划似乎很快被抛之脑后。A new survey has revealed that half of Britons have aly ditched the diet they started last month and it#39;s afternoon snacking that#39;s to blame.一项新的调查表明,一半的英国人没有延续一月份的饮食规律,这都是下午的零食惹的祸。New research has identified 4.12pm as the time of day that people are most likely to wreck their diets by indulging on unhealthy foods with crisps, biscuits, cake and chocolate being named as the biggest downfalls.新研究发现一天中的下午4:12,人们最容易沉溺在薯片、饼干、蛋糕和巧克力等不健康食品中,这些是导致原有饮食习惯遭到破坏的罪魁祸首。But rather than blaming ourselves for the afternoon downfall, we#39;re pointing the finger at others.但饮食失衡除了责怪我们自己,其他人也是重要因素。Over a third of those surveyed blamed their partner while one in ten blame colleagues for #39;forcing#39; unhealthy snacks on them in the workplace.超过三分之一的人将此归咎于自己的伙伴们,其中十分之一的人抱怨同事们在工作场合“强迫”自己吃不健康食品。Over a quarter attributed lack of flavour in their healthy meals as the reason they craved afternoon snacks, and 36 per cent said seeing other people snacking made it harder to curb the cravings.超过四分之一的人将自己下午吃零食归咎于正餐味道不好,36%的人则表示看到其他人吃零食,自己就更难克制(不吃零食)。Men, however, do seem to have more willpower when it comes to diets with over two thirds (69 per cent) sticking to their diet one month in, compared to 63 per cent of women.不过,男性坚持正常饮食的意志力比女性更强,超过三分之二(69%)的男性能在一个月内坚持规律饮食,而同样能做到这样的女性比率为63%。#39;Sticking to a diet, for some people, can be tricky and understanding that 4.12pm is the time people crave sweet and unhealthy snacks, means that you should be prepared for this so you don’t ruin a diet plan,#39; said Nutritionist Dora Walsh of the study by Seasonal Berries.参与《Seasonal Berries》这一研究的营养学家Dora Walsh说道:“对于一些人来说,坚持合理饮食的习惯很难,在下午4:12想吃甜食和不健康零食也是可以理解的,这就是说你得做好准备,以防破坏合理饮食计划。”#39;At this point in the day, blood sugar can be low and cause you to crave sweet treats but doing things like eating little and often throughout the day and having pre-prepared snacks can help.#39;“在一天中的这个时候,体内血糖很低,这会促使你想吃甜食。不过在一天里少食多餐和吃点儿提前准备好的小食会很有帮助。” /201402/275127

Sharing photographs on Facebook is a quick way to lose friends, according to a new study.Researchers found those who repeatedly post pictures risk alienating themselves from many people who view them.最新调查显示,在脸书上分享照片会让你很快失去朋友。研究者发现那些总是发布照片的人会让浏览到的人们疏离他。They may damage relationships with friends, relatives and colleagues who do not #39;relate well to those who constantly share photos of themselves.他们有可能会破坏与那些不喜欢分享照片的朋友、亲人和同事之间的关系。Partners who shared more photographs of events led to a decrease in intimacy. Similarly, a close friend who shared more photographs of friends could also expect to it to have a negative impact on the quality of that relationship.伙伴间分享的照片越多,关系就越会疏远。同样,好友之间,如果越多晒出朋友的照片,也会有可能对友情产生消极影响。A survey of more than 500 Facebook users found the quantity and subject matter of the images have an impact on the level of support and intimacy within relationships.一项对超过500名脸书用户的调查显示,晒出的照片的质量和主题对人际关系的亲疏会产生影响。Dr David Houghton, of the University of Birmingham, said: ‘Our research found those who frequently post photographs on Facebook risk damaging real life relationships.#39;伯明翰大学的大卫·霍顿士表示:“我们的研究发现那些频繁在脸书上晒照片的人也许会使现实生活中的人际关系恶化。”The researchers also suggest big brand advertising campaigns, which encourage people to post photographs of themselves with the product on Facebook, risk damaging the relationships between their ‘fans’.研究者还建议那些鼓励人们在脸书上发布自己与产品合照的大型广告活动,可能会破坏他们与“粉丝”之间的关系。 /201312/268208

LAST NOVEMBER, my female co-workers at The Wall Street Journal discovered that the sole product I used on my face was soap. Their reaction to this mundane revelation wasn#39;t all that nice. They began calling me #39;the man who doesn#39;t moisturize.#39; As in, #39;Would you ask the man who doesn#39;t moisturize if I can borrow his stapler?#39;去年11月,我在《华尔街日报》(The Wall Street Journal)的女同事发现了我用在脸上的唯一产品是香皂。对于这个平淡无奇的发现,她们的反应并不那么友好。她们开始叫我“不用保湿霜的男人”。比如她们会说,“你能问问那个不用保湿霜的男人,我能借他的订书机用一下吗?”One of our style editors took pity. #39;You#39;ve never moisturized?#39; she asked gently. #39;I don#39;t remember,#39; I admitted. Judging by her expression, she graciously decided to assume I had amnesia. #39;Well, we#39;ll have to do something about that,#39; she said. And so began my eye-opening, skin-altering, brain-addling, four-month adventure in the world of male beauty regimens.我们的一个时尚编辑表示同情。她轻声问道:“你从没做过保湿吗?”我承认:“我不记得了。”从表情来看,她优雅地断定我有健忘症。她说:“好吧,我们得做点儿什么。”于是我开始了历时四个月在男士美容世界里大开眼界和脱胎换骨的脑补探险旅程。First, a little background. It isn#39;t that I am unaware of the guy-beauty industrial complex. I know, for instance, that Clinique basically started it all with its pioneering men#39;s skin-care line in 1976--a program it#39;s relaunching this month. According to Jenny Belknap, vice president of global treatment marketing, the relaunch was triggered by the company#39;s discovery that, while women traditionally bought the men#39;s products for their husbands and sons, #39;we firmly understand that now men are buying for themselves.#39; To make the line more male-friendly and less boggling, Clinique is cutting back from 25 products to 19 and shortening product names. Not that men seem all that intimidated by skin care: According to Mintel, a Chicago-based market research group, 63% of guys 25-34 report that they use moisturizer.首先介绍一点背景。我并非不知道男士美容的产业联盟。比如我知道倩碧(Clinique)基本上是靠它1976年首创的男士护肤系列发展起来的――本月又即将重新推出。其全球护肤业务营销副总裁珍妮#12539;贝尔纳普(Jenny Belknap)表示,这次重新推出是因为公司发现,虽然过去都是女性为丈夫和儿子购买男士产品,但“我们坚信,现在男士们都是自己购买”。为了让这个系列对男性更加友好而且更容易让人接受,倩碧把产品数量从25件减到了19件,并且缩短了产品的名字。并不是所有男士都对护肤感到畏惧:据芝加哥市场研究机构英敏特(Mintel)调查,25岁至34岁的男士中,有63%的人称自己使用保湿霜。Though I am legitimately hazy regarding my own historic moistness levels, I did go through an exceptionally vain phase in my mid-to-late 20s, a couple of decades ago. I had a Manhattan stylist renowned as the #39;King of Blondes#39; highlight my hair, whose natural color suggests a particularly lackluster mouse. I visited a Mexican spa where a bored local woman rolled me in seaweed as if fashioning a giant joint. I spent wads of money on stress-relieving massages, including one that concluded abruptly when the theretofore silent, aged Asian masseur stopped kneading my right shoulder and shrieked, #39;The wing is broken! The wing is broken! It cannot carry the child!#39;尽管我对自己脸部的湿度情况一直不清不楚,但几十年前,在我25到30岁之间那几年,我的确经历过花时间 饬的阶段。当时被誉为“金发之王”(King of Blondes)的一位曼哈顿造型师给我做了头发挑染,我本身的自然发色就像一只毫无生气的老鼠。我去了一家墨西哥水疗中心,一个百无聊赖的当地女人用海草把我卷起来,就像卷一巨大的大麻烟。我花了大把钱在缓解压力的上,包括那次遇见一个上了年纪的亚洲男师。他默默揉捏着我的右肩,突然停下来尖叫道:“翅膀断了!翅膀断了!它没法带幼仔了!”那次就意外结束了。I remember at one point growing convinced that my boss was monitoring my under-eye puffiness, but, soon after, I regained my equilibrium. My grooming routine was gradually reduced to: unscented Dove soap, Barbasol shaving foam, interchangeable drugstore shampoos and some despised hair gel that made me feel like one of those oil-coated ducks blinking in the aftermath of the Exxon Valdez disaster.我记得有段时间我坚信老板在观察我浮肿的眼袋,但不久后我重新找到了平衡。我的日常梳洗用品逐渐缩减成:无香型多芬(Dove)香皂,Barbasol剃须泡沫,各个牌子的超市洗发水,还有被人鄙视的发胶,这款发胶让我觉得自己是埃克森#12539;瓦尔迪兹号(Exxon Valdez)漏油事件发生后,满身油光闪闪的鸭群里的一员。So, naturally, I was wary when the aforementioned style editor dumped a box of skin-care and grooming product samples on my desk: #39;We#39;ll start with these,#39; she said. #39;You#39;ll use four products at night and eight in the morning.#39; I nervously mentioned that I didn#39;t live in an alternate universe where mornings last 107 hours. #39;Just get up earlier,#39; she said.所以很自然的,在上文中提到的时尚编辑把一盒护肤和梳洗产品小样扔到我桌上时,我非常谨慎。她说:“我们先从这些开始。晚上你要用四种产品,早晨用八种。”我紧张地提到我并不是生活在早晨有107小时的另一个宇宙。她说:“那就起早点。”In the shower the next day, I washed my hair with my new Davines Love Smoothing Shampoo, a pricey Italian product designed to rehabilitate messed-up hair, and immediately felt like some dapper Milanese guy who eats oddly shaped pizzas and whose apartment is full of strange, half-size appliances. Next, I used Clark#39;s Botanicals Face Wash (a soothing, mild, herbal goop) and shaved my face with what appeared to be pink icing, but was really a premium rose-scented cream from the storied British company Geo. F. Trumper. Next came a spray toner, an antiaging serum and the pivotal moisturizer (mine came from the Jack Black brand). Then I did a few jumping jacks to maintain my stamina and applied an age-combatting smidge of La Mer Eye Concentrate under each peeper using the complementary wand. (Wands? Arguably manly in wake of Harry Potter phenomenon? Discuss.)第二天早晨洗澡时,我用新的Davines Love Smoothing洗发水洗了头发,这是一款价格昂贵的意大利产品,专门修复受损头发。洗了以后我立刻觉得自己像是一个衣冠楚楚的米兰人,吃着奇形怪状的披萨,公寓里全是奇怪的小型家电。接着我用Clark#39;s植物洁面乳(一种舒缓温和的草药黏液)洗脸, 然后用一种看似像粉色糖霜但实际上来自知名英国公司Geo. F. Trumper的高级玫瑰香剃须膏刮胡子。接下来是爽肤水喷雾和抗衰老乳液,还有关键的保湿霜(我用的牌子是Jack Black)。接着我做了几组开合跳保持活力,然后用附送的魔法棒在每只眼睛的下眼睑涂了点 La Mer抗衰老眼霜精华。(魔法棒?哈利#12539;波特(Harry Potter)现象后应该算是男子气的装备了吧?可以讨论一下。)Finally, I groomed my hair with Baxter of California Soft Water Pomade, which gave my hair the texture of a mink pelt, but was still a bit greasy for my taste.最后,我在头发上抹了点Baxter of California软水发膏,让我的头发有了光华毛皮的质地,但对我来说还是有点油。I walked to the subway feeling fresh and tingly and evangelical about the value of taking time to value oneself. I also felt a little like Patrick Bateman, the murderous skin care devotee from #39;American Psycho,#39; but was too busy caressing my curiously soft face to brood on that. Upon reaching the subway 15 minutes later, I realized that, in my heady self-absorption, I#39;d forgotten my wallet. I felt less evangelical running home again.我走到地铁站,觉得很清爽,对于花时间珍惜自己的价值也感到很兴奋。我还觉得自己有点像帕特里克#12539;贝特曼(Patrick Bateman),就是《美国精神病人》(American Psycho)里热衷护肤的杀人狂,但我忙着抚摸我那异常柔软的脸,无暇去思考这些。15分钟后到达地铁站时,我意识到,自我陶醉让我忘记了拿钱包。再折回家时我的热情就没那么高涨了。By day three, the tingliness had given way to a burning sensation around my jaw. Was this my choice: To feel youthful but on fire versus old and content? The culprit turned out to be the rose shaving cream, which the style editor replaced with Proraso Shaving Foam for #39;pelli sensibili#39; (sensitive skin). After carefully testing this amazing product, I can honestly tell you that it#39;s fun to say #39;pelli sensibili#39; repeatedly in a heavy Italian accent.到第三天,那种兴奋感消失了,取而代之的是下巴周围的灼烧感。我需要做出选择:是觉得年轻但有刺痛感还是觉得老而满足?罪魁祸首原来是那玫瑰剃须膏,时尚编辑把它换成了敏感肌肤(pelli sensibili)适用的Proraso剃须膏。小心翼翼地对这款不可思议的产品进行试用后,我可以老实告诉你,用浓重的意大利口音重复说“pelli sensibili”很有意思。And so it went. As I continued my regimen, either my skin improved visibly or my colleagues formed a vast conspiracy that required them to gush about my face. I asked non-coworker friends if they noticed anything different about me, but they were stumped and resistant to broad hints. Still I could swear that, in a certain group photo taken at a steakhouse about seven weeks into my program, I look like a cast member of a teen drama on the CW Network: weirdly lineless, buoyant, possibly a vampire.于是我继续用这些东西。随着护肤的持续,要么我的皮肤有了明显改善,要么就是我的同事串通好了对我的脸进行议论。我问非同事的朋友有没有注意到我有什么异样,但他们都很为难,不愿意给出提示。不过我仍然可以断定,护肤计划进行七周左右,在某家牛排餐厅所拍的某张合照里,我看起来肯定像是哥伦比亚及华纳兄弟联合电视网(CW network)某部青春偶像剧里的演员:皱纹出奇的少,光照人,像极了吸血鬼。By week 12, long after my co-workers had acclimatized to the undocumented miracle that was my face, I was bored by my regimen#39;s demands and losing my motivation. I decided to tempt fate by subbing out my original, conventional moisturizer for Clinique#39;s new Oil-Control Mattifying Moisturizer. Life so seldom offers opportunities to be #39;mattified#39; that it seemed worth the risk. But, although the product left my skin powder-dry and Botox-taut, I was still feeling restless.到第12周,在同事们早就习惯我脸上潜移默化的奇迹后,我对护肤计划的要求产生了厌倦,失去了动力。我决定冒险把倩碧新型控油保湿霜换成原来的传统保湿霜。生活提供“被控油”的机会太少了,所以我似乎值得冒这个险。不过,虽然这款产品让我的皮肤干爽紧绷,但我仍然觉得不安。The style editor decided we needed to seriously up the ante and helped me book a facial with celebrity youthifier Tracie Martyn, who#39;s rejuvenated Brad Pitt, Alan Rickman and Madonna. When I arrived at Ms. Martyn#39;s Fifth Avenue penthouse studio, I was taken aback by the estrogen-y décor, which is entirely lavender and white with gauzy curtains that should properly be billowing in a strong breeze. A Borzoi would not be out of place. I was told that I#39;d been squeezed in between Diane von Furstenberg and a businessman who#39;d just run a marathon.时尚编辑认为我们需要下更大的血本,她帮我预定了明星焕肤专家特蕾西#12539;马丁(Tracie Martyn)的面部护理。马丁为布拉德#12539;皮特(Brad Pitt)、艾伦#12539;里克曼(Alan Rickman)和麦当娜(Madonna)做过青春焕肤。到达马丁在第五大道的顶层公寓工作室时,我因为其充满女性气质的装潢而吃了一惊,里面全是淡紫色和白色,薄纱窗 在微风袭来时应该会摇曳生姿。再养一只波索犬(Borzoi)也不会显得突兀。我得知自己被安排在黛安#12539;冯#12539;芙丝汀宝(Diane von Furstenberg)和一位刚跑过马拉松的商人之间。#39;About 20% of my clientele is male,#39; Ms. Martyn, a hypnotically placid Brit, told me once she had me on her table. As she applied potions with darting little swipes, tightened my jawline with a tool that emits electricity, and exposed me to red light that she said once healed astronaut wounds, she mentioned a male 60-something lawyer who visits her every week. She started cooing excitedly as my face responded--brilliantly, it seemed--to the electricity: #39;Oh, it#39;s looking very good.#39;马丁是一个异常平和的英国人。我一躺上化妆台就听她告诉我说:“约有20%的客户是男性。” 她迅速地给我擦上药水,用释放电流的一个工具紧实我的下巴轮廓,然后让我照射她声称曾经用于修复宇航员伤口的红光。她提到一位60多岁、每周都来的男律师。随着我的脸对电流有了反应――看上去很亮泽――她开始兴奋地嚷道:“噢,看起来非常棒。”Back at the office, I stared at my face in the bathroom mirror, searching for evidence that it was more chiseled. One cheekbone looked pointier, but I couldn#39;t be sure.回到办公室,我在卫生间的镜子前观察自己的脸,寻找轮廓更分明的据。一边的颧骨更尖了,但我不能确定。Confession: In the end, I abandoned all the products in my regime, except for the Italian shampoo, the #39;pelli sensibili#39; shave foam and a truly addictive cleanser from Tracie Martyn that I added post-facial. Turns out that I#39;m just not vain enough to fuss with wands in the pursuit of advanced male beauty. I still moisturize occasionally--if only to ward off ridicule.告白:最后我放弃了护肤计划中的所有产品,除了那款意大利洗发水、敏感肌肤适用的剃须泡沫和特雷西#12539;马丁的一款我在做面部护理前用过的洁面乳,这款洁面乳让我用了还想用。事实上我只是没有足够的闲工夫费那么多讲究去追求高级男性美。我仍旧还是会偶尔做做保湿――即使只是为了避免别人的嘲笑。 /201403/280484WHEN CHEF ENRIQUE OLVERA OPENED his restaurant, Pujol, 13 years ago, his only goal was to serve #39;solid, tasty food#39; and be #39;the best restaurant in the neighborhood,#39; he says. But that neighborhood was Mexico City#39;s Polanco, the dining epicenter for a city of 8.5 million, and Olvera#39;s budget was so small that his wife had to paint the walls. Since then, Pujol has far surpassed its initial aims: It#39;s now widely thought of as Mexico#39;s finest restaurant-and the 36th best in the world, according to the much-scrutinized S. Pellegrino rankings; and Olvera, who trained at New York#39;s Culinary Institute of America before returning home, is the country#39;s most well-known chef. He reached his position by making his cuisine #39;fancier and fancier, and more complex#39; over time. Pujol now serves a tasting of innovative, sophisticated food that wouldn#39;t look out of place at England#39;s Fat Duck or New York#39;s Momofuku Ko. Olvera is also one of the leading exponents of Mexico#39;s new gastronomy, which combines elaborate, cutting-edge technique with a strong emphasis on local ingredients to create a cosmopolitan cuisine that#39;s at once international yet unmistakably Mexican-paralleling the direction of Mexico City itself. 墨西哥名厨恩里克#12539;奥尔韦拉(Enrique Olvera)于13年前开办了自己的餐厅――Pujol,他说他当时唯一的目标就是做出“货真价实、美味可口的食物”,打造“全社区最棒的餐厅”。不过,这个社区可是墨西哥城的波兰科(Polanco),它是这个拥有850万人口的城市的餐饮中心,而奥尔韦拉的预算又非常少,他的妻子都不得不亲自上阵刷 。自那以后,奥尔韦拉取得的成绩已远超他最初的目标,如今Pujol已被普遍认为是墨西哥最好的餐厅,而且还在备受关注的 培露(S. Pellegrino)评级中位列全球最佳餐厅的第三十六位。在回国之前,奥尔韦拉曾在纽约的美国烹饪学院(Culinary Institute of America)接受培训,现在他是墨西哥最负盛名的大厨。他通过逐步使他的菜式“越来越新奇、越来越复杂”坐上了今日的位置。现在Pujol推出了一系列有创新性、精细复杂的菜品,把它们放在英格兰的Fat Duck餐厅或纽约的MomofukuKo餐厅也不会显得上不了台面。奥尔韦拉还是墨西哥新烹饪法的主要代表人物之一,该烹饪法将精妙前沿的技术与对本地食材的注重结合在一起,以此创造出既国际化同时又无疑具有墨西哥特色的世界性的菜肴,这一点与墨西哥城自身的发展方向不谋而合。 A visit to the 48-seat Pujol reveals a space-age kitchen containing 27 cooks, including a number of stagiaires who have flown thousands of miles to work for free-one spends hours picking cilantro flowers with tweezers; another is making his fifth attempt to perfect an apparently simple dish. As Pujol has become a place that attracts free labor (#39;if you want to stage here now, you have to wait until 2014,#39; says Olvera), the chef has begun to think more about bringing Mexican cooks home from the U.S. He#39;d like them to move past the glass ceiling that exists in America (despite the number of Mexicans working in U.S. restaurants, #39;you rarely see a Mexican head chef in a New York kitchen,#39; Olvera points out) and advance their careers on their home turf. As Olvera guides his cooks through lunchtime service-#39;Hey, make that blob of sauce more the size of a walnut#39;; #39;You: pull your hat down#39;-he talks about coming home, tradition and innovation, and how a Disney movie changed one of the world#39;s best restaurants. Pujol餐厅共有48个座位,它的超现代的厨房中现在有27名厨师,包括一群从数千英里之外飞来免费干活的实习厨师。其中一名实习厨师要花数个小时用镊子挑选香菜花,另一人则在第五次尝试使一道表面上简单的菜品变得完美。由于Pujol已成为一个能吸引免费劳力的地方(奥尔韦拉称:“如果你想在这儿实习,那得等到2014年了。”),奥尔韦拉已经开始考虑要将墨西哥厨师从美国吸引回国。他希望他们能绕过存在于美国的“玻璃天花板”(尽管有大量墨西哥厨师在美国的餐厅工作,但奥尔韦拉指出“你在纽约的餐厅很少能看到一位墨西哥主厨”),回到自己的国家发展他们的事业。他一边指导厨师们准备午餐――“喂,把那团酱弄成一个核桃的大小”;“你,把帽子拉低些”――一边谈论著有关回国、传统与创新的问题,以及一部迪斯尼(Disney)的影片如何改变了这家位列全球最佳的餐厅。 ENRIQUE OLVERA: #39;Mexico City is changing quickly, and restaurants are in a really good spot. There#39;s more attention from the rest of the world on Mexican food. Fifteen years ago, I wouldn#39;t have thought it would be considered a high-level cuisine and valued the same as Italian or Spanish food-especially in Mexico. Foreigners have always liked our food, but they thought of it as very causal, almost like street food. Now they#39;re realizing there#39;s sophistication to it, and there#39;s potential to make not just tasty food but also food of a very high quality. 墨西哥城在迅速改变,餐饮处于一个非常有利的位置,世界其他地方更关注墨西哥美食了。放在15年前,我不会想到它会被人视为高端菜系,会和意大利菜和西班牙菜受到同样的重视――尤其是在墨西哥。外国人一直都喜欢我们的食物,但以前他们认为它是非常简便随意的,几乎就像街边小吃一样。现在他们意识到它也有精妙复杂之处,它不仅能够提供美味的食物,也能够提供品质非常高的食物。 This is a cosmopolitan city with influences from Europe, the local culture and the U.S. It#39;s a very nice mix of the three components, and Mexicans are starting to fall in love with that mix. If you look at Pujol, with the decoration and the food, it#39;s Mexican-you feel like you are in Polanco; you don#39;t feel like you#39;re in New York-but it#39;s not all pink with mariachis and crap like that, because that#39;s not Mexico City. 这是一个国际化都市,受到欧洲、本土文化及美国的影响。它是这三个要素的绝佳融合体,如今墨西哥人开始喜欢上了这种融合。看看Pujol,它的这些装饰和食物,你会发现它是墨西哥风格的,你会感觉自己身在波兰科,不会觉得自己在纽约。但是,它一点也不低俗,没有像墨西哥流浪乐队那样的低俗表演,因为这不是墨西哥城的风格。 At the restaurant we used to do a lot of reinterpretations of traditional Mexican dishes, but then we got tired of it and started trying to create new dishes with a very strong Mexican base. Until two or three years ago, all the ingredients had to be Mexican and they also had to be authentic, so, for example, we wouldn#39;t use parsnip. But you know that movie Ratatouille? In the beginning, the head chef, Gusteau, is on TV and he says, #39;You cannot limit your creativity because of the place that you were born,#39; and I remembered that later and figured it was true. So we started incorporating ingredients that are originally from other parts of the world. We said, #39;If it grows in Mexico, fine, we use it.#39; For example, now a lot of Mexicans eat broccoli. It#39;s the second-largest crop in the center of the country, so why shouldn#39;t we do broccoli? We brought in a little more of our own vision. That was the first year we got on the list of #39;The World#39;s 50 Best Restaurants.#39; 以前我们的餐厅常常做很多重新诠释传统墨西哥菜肴的菜品,后来我们感到厌烦,开始尝试创造拥有非常厚重的墨西哥传统根基的新菜品。直到两三年前,所有的食材还都必须是墨西哥的,而且必须是正宗的,比如说我们就不会采用欧洲萝卜。你知道《美食总动员》(Ratatouille)这部电影吗?影片一开始,厨师长古斯多(Gusteau)就在电视上讲道,‘你不能让你出生的地方限制了你的创造力’,后来我想起了这句话,明白了事实确实如此。因此,我们开始混入源自世界其他地区的食材。我们说:“如果它生长在墨西哥,那好,我们就用它。’比如说,现在很多墨西哥人都吃西兰花了。它是我们国家中部地区的第二大作物,所以我们为什么不用西兰花做菜呢?我们加入了更多一些我们自己的想象。那是我们登上“全球50大最佳餐厅”榜单的第一年。 Most people think they have to choose between tradition and doing modern food. We do both-they can coexist nicely in a dish and definitely on a . You always cherish where you come from, but I also have the need for new sensations, and to improve on those old traditions. It#39;s not just about innovation for its own sake-it#39;s to get to a better dish. For example, when you nixtamalize corn to make tortillas, the traditional recipe is to boil the corn with limestone, let it sit overnight outside, then grind it at the mill. But perhaps you can get to a better masa if you sous-vide the corn at 65 degrees, without the huge temperature shock. You might, so why not do it? You try it, and if it#39;s better, you change it; if it#39;s not, you keep doing the traditional style. If you were an architect, it would be really stupid to be building houses like you were 50 years ago. The kitchen#39;s the same thing. If you want tradition to be alive, you have to keep doing things with it. Time will tell who#39;s doing good stuff. 大多数人都认为他们必须在传统菜与现代菜之间做出选择。我们两样都做,它们能很好地共存于一道菜中,当然也能在同一份菜单上共存。人总是珍视自己的传统,但我也需要新感觉,也需要改进那些旧传统。这不只是为了创新而创新,而是为了做出一盘更美味的菜。例如,如果你想用 性溶液处理玉米去做玉米粉圆饼,传统方法是煮玉米时加入石灰石,接下来把玉米放在外面凉一晚,然后再去磨坊将它磨成粉。然而,假如你在华氏65度的温度下用真空低温烹饪法对它进行处理,没有了剧烈的温度变化,磨出来的粉或许会更好。你能这么做,那么为什么不去做呢?你可以去试试,如果效果更好,你就改变方法;如果效果并没有更好,那你就继续按传统方式做。假如你是位建筑师,如果你还像50年前一样建房子是非常愚蠢的行为。厨房之事也是一样,如果你想让传统延续下去,你就得不断地对它进行改进,时间会告诉大家谁做的是好事。 The Mexican cooks in the U.S. didn#39;t go there to cook; it#39;s just poor people that have no opportunities, that don#39;t see a future in Mexico, so they go to the U.S. Once they arrive, they have very few options for work. My dream-and I think it#39;s the dream of a lot of people here-is that they don#39;t need to go there and feel unwanted. If they go, it#39;s fine, but they should be hired. People should call you and say, #39;I want you to come and work at my restaurant,#39; like they do with other nationalities. It#39;s the nature of how it works and I understand that. But if we can change that a little it#39;d be nice. 在美国的墨西哥厨师当初去那儿并不是为了做厨师的,他们只是没有机会、在墨西哥又看不到未来的穷人,所以他们去了美国。到了那儿之后,他们可选择的工作非常少。我的梦想是――而且我认为这也是很多人的梦想――有一天他们不需要跑去那儿感觉自己是多余的。如果他们去了,没问题,但是他们应该有就业机会。应当有人打电话给他们说,‘我希望你来我的餐厅工作’,就像他们对待其他族裔的人一样。当然,事情的发展原本就是这样的,我也理解这一点,但是如果我们能对它做一点点改变,那也是不错的。 I don#39;t think cooks abroad realize Mexico has changed cuisinewise. And when they come back they see there#39;s this huge potential. I think we should sp the word that there are good restaurants here in Mexico. If you compare the amount of money you make and the quality of life, it#39;s almost the same. Yes, in New York you might earn ,000 as a pastry chef, and here you might earn ,000, but the rent is much cheaper, you don#39;t have to be sending money home and you#39;re with your own people. Most of the cooks here have worked in Europe or the States, and when they come back they appreciate the ingredients more and they see the possibilities of working with Mexican products. I also like the idea of Mexicans leaving Mexico and coming back because I did it myself. You realize what you like about your own country when you#39;re outside it.#39; 我觉得在国外的厨师没有意识到墨西哥在烹饪方面发生了变化。他们回来时就会发现这儿原来有这么巨大的潜力,我认为我们应当向世界传播墨西哥也有好餐厅的消息。如果你对收入的数量与生活的质量进行比较,在墨西哥和在国外几乎都是一样的。是的,在纽约做糕点厨师你或许能挣60,000美元,在这儿也许你只能挣3,000美元,但是这儿的房租要便宜得多,你不必把钱寄回家,而且你能和自己的家人呆在一起。我们这儿的大多数厨师都曾在欧洲或美国工作过,他们回来后对于食材有了更多的理解和认识,能看到利用墨西哥食材进行烹饪的种种可能。我也喜欢墨西哥人离开自己国家然后再回来,因为我自己就是这么做的。当你身处异国时,你会明白你喜欢自己国家的哪些方面。 /201310/261401

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