【正文】 coul d survi ve a month i n London. Hi s brother Roderi ck doubts i t. At thi s m om ent, they see a penni l ess young man wandering on the pavem ent outsi de their house. It is Henry Adams, an Am eri can businessman, who is lost i n London and does not know what he should do. Roderick: Young m an, woul d you step i nsi de a m oment, pl ease? Henry: Who? Me, si r? Roderick: Yes, you. Ol iver: Through the front door on your left. Henry: ( A servant opens a door) Thanks. Servant: Good morni ng, si r. Woul d you please e in? Permi t m e to l ead the way, sir. Ol iver: （ Henry enters） Thank you, Jam es. That wi l be al . Roderi ck: H ow do you do, Mr…er…? Henry: Adams. Henry Adams. Ol iver: Come and si t down, Mr Adams. Henry: Thank you. Roderick: You are an American? H enry: That’ s right, from San Francisco. Roderi ck: How wel l do you know 1肉鵝產(chǎn)業(yè)發(fā)展實(shí)施方案 以鵝肉 養(yǎng)殖加工 企業(yè)為龍頭，因地制宜，實(shí)行“公司十基地十 合作社 十 養(yǎng)鵝戶”模式，以契約形式實(shí)行統(tǒng)一良種繁育供應(yīng)良種鵝，統(tǒng)一供應(yīng) 精 飼料，統(tǒng)一科技培訓(xùn)及服務(wù)，統(tǒng)一規(guī)范化飼養(yǎng)與管理，統(tǒng)一產(chǎn)品收購及加工銷售，分戶經(jīng)營的“六統(tǒng)一分”的方式，開展產(chǎn)加銷一條龍，牧工貿(mào)一體化的產(chǎn)業(yè)化生產(chǎn)經(jīng)營，把養(yǎng)鵝場(chǎng)地與餐桌緊密的連接在一起，形成牢不可破的產(chǎn)業(yè)鏈條，既解決了社會(huì)化服務(wù)體系問題又解決了產(chǎn)前、產(chǎn)中、產(chǎn)后各環(huán)節(jié)脫離而形成的風(fēng)險(xiǎn)問題， 通過產(chǎn)業(yè)化工程把傳統(tǒng)養(yǎng)殖型的養(yǎng)鵝業(yè)轉(zhuǎn)變?yōu)閼?yīng)用型的現(xiàn)代化鵝產(chǎn)業(yè) ，是現(xiàn)代農(nóng)業(yè)的根本出 路和方向 。它的發(fā)展 ， 必將對(duì)發(fā)展縣域特色經(jīng)濟(jì)，實(shí)現(xiàn)富民強(qiáng)縣目標(biāo)發(fā)揮重大作用。經(jīng)過公司班子反復(fù)研究，決定通過 510年時(shí)間，在威寧縣海拉鄉(xiāng)投資 3500 萬元，建設(shè)威寧縣 2 萬只肉鵝標(biāo)準(zhǔn)化養(yǎng)殖基地，打造 20 萬只肉鵝養(yǎng)殖產(chǎn)業(yè)帶，最終形成威寧縣一個(gè)強(qiáng)大的經(jīng)濟(jì)增長極。 國以民為本，民以食為天，食以安為先，通過科技創(chuàng)新實(shí)現(xiàn)農(nóng)業(yè)標(biāo)準(zhǔn)化，保障食品安全是建設(shè)社會(huì)主義和諧社會(huì)的有效途 徑thei r i nstrum ents are dressed up for wi nter. Final y, you wil l probabl y want to si t down i n a cafe wo warm up an to pl an tom orrow. You m ight joi n the snowm obil e races – or m aybe you shoul d just sl eep i n! Uni t 2 COME AND EAT H ERE (1) Wang Peng sat i n hi s em pty restaurant feeli ng very frustrated. It had been a very strange m orni ng. Usual l y he got up earl y and prepared hi s m enu of barbecued m utton kebabs, roast pork, stirfri ed vegetabl es and fri ed ri ce. Then by l unchtim e they woul d al be sol d. By now his restaurant ought to be ful l of people. But not today! Why was that? What coul d have happened? H e thought of hi s mutton, beef and bacon cooked i n the hotest, fi nest oi l. H is col a was sugary and col d, and hi s i ce cream was m ade of mi l k, cream and del i ci ous frui t. “Nothi ng coul d be better,” he thought. Suddenly he saw hi s fri end Li Chang hurryi ng by. “H el o, Lao Li, ” he cal ed, “Your usual?” But Li Chang seem ed not to hear. What was the m atter? Som ethi ng terri ble m ust have happened i f Li Chang was not i ng to eat i n hi s restaurant as he al ways di d. Wang Peng fol owed Li Chang i nto a new sm al e saw a si gn i n the wi ndow. Ti red of al l that fat? Want to l ose wei ght? Com e i nsi de Yong H ui’s sli mm ing restaurant. O nl y sl imm i ng foods served here. Make yoursel f thi n agai n. Curi osi ty drove Wang Peng i nsi de. It was ful l of people. The hostess, a very thi n l ady cam e forward. “Wele, ” she sai d. “My nam e is Yong H ui. I’l l help you l ose wei ght and be fi t i n two weeks i f you eat here every day.” Then she gave a m enu to Wang Peng. There were few choi ces of food and dri nk on i t: just ri ce, raw vegetabl es served i n vi negar, frui t and water. Wang Peng was am azed at thi s and especial y at the pri ces. It cost m ore than a good m eal i n his restaurant! H e coul d not bel i eve hi s eyes. H e threw down the m enu and hurri ed outsi de. O n hi s way hom e he thought about his own m enu. Di d i t m ake people fat? Perhaps he shoul d go to the l i brary and fi nd out. H e coul d not have Yong Hui getti ng away with tel i ng peopl e l ies! H e had better do som e research! At the l i brary Wang Peng was surprised to fi nd that hi s restaurant served far too m uch fat and Yong H ui ’s far to l i tl e. Even though her custom ers mi ght get thin after eating Yong H ui’s food, they were not eati ng enough energygivi ng food to keep them fi t. They woul d be e ti red very qui ckl y. Wang Peng fel t m ore hopeful as he drove back hom e. Perhaps with a di scount and a new sign he coul d wi n hi s custom ers back! So he wrote: Want to fel fi t and energeti c? Com e and eat here! Di scounts today! O ur food gives you energy al day! The peti ti on between the two restaurants was on! COME AND EAT H ERE (2) A week l ater, Wang Peng’s restaurant was nearl y ful and he fel t happi er. Perhaps he woul d be abl e to earn hi s li vi ng after al and not have to cl ose hi s restaurant. H e di d not l ook forward to bei ng i n debt because hi s restaurant was no l onger popul ar. H e smi led as he wel ed som e custom ers warm l y at the door but the smi l e l eft hi s face when he saw Yong H ui wal ki ng i n. She di d not l ook happy but gl ared at hi m. “May I ask what you were doi ng i n m y restaurant the other day? I thought you were a new custom er and now I know that you onl y cam e onl y to spy on me and m y m enu, ” she shouted. “Pl ease excuse m e, ” he calm ly expl ai ned,“I wanted to know where al m y custom ers had gone l ast week. I fol owed one of them and found them i n your restaurant. I don’t want to upset you, but I found your m enu so l imi ted that I stopped worryi ng and started adverti si ng the benefi ts of m y food. Why don’t you si t down and try a m eal ?” Yong H ui agreed to stay and soon they were both enjoying the dum pli ngs and breast of chi cken cooked wi th garl i c. When they were served the i ce cream , Yong Hui began to l ook il . “I feel si ck wi th al thi s fat and heavy food, ”she sai d,“I m iss m y vegetabl es and frui t. ”Wang Peng was enjoyi ng a second pl ate of dum pl i ngs so he si ghed. “Yes, ”he added, “and I woul d m i s m y dum pl ings and fatty pork. Don’t you get ti red qui ckl y?” “Wel , I do have to rest a l ot, ”adm i ted Yong H ui. “But don’t you thi nk it woul d be better i f you were a bi t thi nner? I’m sure you woul d feel m uch heal thi er.” They began to tal k about m enus and bal anced diets. “Accordi ng to m y research, nei ther your re