Current location: Home > milyon88 download app free > main body
online slot machine
Time: 2025-01-10    Source:     
online slot machine
online slot machine JPMorgan Chase & Co JPM CEO Jamie Dimon sees a future in which AI benefits nearly all aspects of people’s lives and even allows individuals to live longer . What To Know: In a CNBC interview at JPMorgan's Global High Yield & Leveraged Finance conference in February, Dimon disputed the notion that AI excitement is just "hype." "This is not hype. This is real. So, you know, when we had the internet bubble the first time around... that was hype. This is not hype, it's real," Dimon said. Despite companies across the globe racing to implement AI, some observers believe it's a fad. Dimon is not in that camp. Companies are deploying AI at different speeds and the technology is only going to improve, he said. "It's not hype. This will be for the rest of your life... you're going to find different ways to use it," Dimon said. Check This Out: Jamie Dimon Is ‘Desperate’ for AI On His Phone, Expands JPMorgan AI Adoption To All Staff Dimon has long been a supporter of AI advancement. Last year, he said AI was "critical" to JPMorgan's future success. The 68-year-old CEO also suggested that the upside potential of AI was "limitless." Dimon told CNBC earlier this year that JPMorgan had about 200 people designated for AI research, collecting data on large language models (LLMs) and figuring out different ways LLMs can be used. As of March, the company had expanded AI adoption to its entire staff and now reportedly aims to have personal AI assistants for employees in 2025. AI will be used across numerous fields, but one of the most exciting is in healthcare, the JPMorgan CEO said. "It will save lives. It may invent cancer cures because it can do things that the human mind simply cannot do," Dimon said. The JPMorgan chief explained that AI will be able to combine several data points about your personal background and medical history and then use that data to predict and determine medical conditions. AI technology can help invent drugs that can cure those conditions and even prevent them from ever happening in the first place, he said: "So I'm a big optimist about AI." Read Next: Meta Joins Big Tech’s Shift To Nuclear Power For AI Ambitions Benzinga file photo by Dustin Blitchok. Some elements of this story were previously reported by Benzinga and it has been updated. Benzinga file Photo by Dustin Blitchok. © 2024 Benzinga.com. Benzinga does not provide investment advice. All rights reserved.

The stock market is once again a scene of jubilation as the Golden Dragon Index surges back to the 7000-point mark after a period of volatility and uncertainty. Investors and analysts alike are eagerly anticipating the opening of A-shares, hoping for continued momentum and bullish trends in the days to come.Huo Nan, known for his insightful analysis and keen understanding of the game, pointed out that the Nuggets' offensive explosion may have masked underlying issues within the team. In particular, he referenced suggestions made by star player Nikola Jokic about potentially taking a pay cut to help the team's finances.

The designer who created the Australian Broadcasting Corporation’s “Lissajous” logo – inspired by broadcast vibrations – seems to have had some insight into the cycle of birth, death and recrimination through which the ABC is doomed to cycle. The logo is reminiscent of an ouroboros – a snake-like creature with its tail in its mouth, representing birth, death and renewal – but twisted into tortuous knots. Or perhaps an infinity symbol with an extra loop of infinity tacked on. We must be on the third arc of infinity this year, a time of especial drama before the swooping logo enters another valley of lassitude. An unusually high number of producers and journalists are retiring or being retired. The process is supposed to set the scene for renewal. But the question, as always, is how to introduce renewal into a closed system. Kim Williams (right) might do well to find journalists who are curious enough to tune into Joe Rogan. Credit: Digitally altered image. Artwork: Marija Ercegovac. Conservatives like to call for the ABC to be defunded. That’s a defeatist approach. The ABC is a powerful tool of social cohesion and new migrant integration. It’s given generations a shared cultural point of reference. From Playschool to Bluey , the ABC gives Australian children something in common regardless of their cultural backgrounds. Flagship current affairs shows once drove national conversations. When the majority of the population consumes the same entertainment and news, it creates a sense of nationhood. The worst sin of the ABC is, therefore, not that it is biased. It is that it has become so dull it is no longer worth tuning into. Chairman Kim Williams is focused on the need for objectivity, but emphasising journalistic dispassion is only part of the solution. With the exception of a small number of programs, most relegated to minor time slots and barely promoted, the ABC has become incurious. Topics covered by the ABC’s flagship shows have been narrowing and perspectives on the remaining topics are predictable. Politicians deliver their talking points. A narrow range of experts delivers a narrow range of perspectives (somehow the ethnic and gender diversity emphasised by the ABC never seems to equate to a wider range of ideas). Advocates call for more government funding. The presenters sigh sympathetically. I sigh in frustration. The formula is tiresome. Australians, including this long-time loyal listener and viewer, switch off. Predictability is not a failing unique to the ABC. A range of other media outlets specialise in serving their audiences a diaphanous sliver of current affairs, carefully selected to support existing prejudices. If you’ve ever seen a journalist’s byline and the title of an article and felt the thrill of anticipation for a take with which you know you’ll thoroughly agree, you’ve been paddling in the warm yellow waters of subscriber self-satisfaction. That’s the subscribers’ prerogative, should they choose to seek it out. It’s simply a commercial reality that many people only want to pay for media that tells them what they already believe. No particular political tribe is more prone to this than another; indeed, it’s just another manifestation of the many ways in which the left-right political paradigm has become obsolete. Open-mindedness and close-mindedness are now better descriptors of behaviours and traits than conservative or progressive. Leave subscribers to make their own choices; the ABC has no business contributing to the closing of the Australian mind. Its mission is not commercial but patriotic, as Kim Williams styled it. Australians have a “sense of ownership” over the broadcaster, as Laura Tingle said in introducing the chairman’s National Press Club address. Too right. We do actually own it, and we pay for its upkeep and operations. As such, it is the responsibility of the ABC to reject the narrowness into which a subscription model can stray. There is reason to believe that opening the ABC’s ideas horizon would also reverse the audience decline. At the same time our national broadcaster is losing its audience, some international journalists and podcasters are gaining huge followings. They have, as they say, “one neat trick” in common. One is the wildly popular Welsh-American journalist Jon Ronson , who came to Australia at the end of November. His show focused on his famous book The Psychopath Test , first published in 2011. Ronson spoke to full auditoriums about this piece of exceptional long-form journalism. He would no doubt also have filled halls if he’d been talking about his book Them: Adventures with Extremists , a fascinating exploration of conspiracy theories and theorists, first published in 2001. Ronson’s trademark is an obsession with finding out about interesting things and asking open-ended questions – virtues once highly valued in journalists. He strikes a flint of curiosity in his audiences as he seeks to satisfy his own. If Kim Williams were to become audience member “three-billion-and-one” of The Joe Rogan Experience – as he resolutely declared he would not do at the National Press Club – he would discover that curiosity is also Rogan’s model. Rogan, who enjoys the world’s biggest podcast audience, is widely trashed and dismissed by those who have never taken the three hours it requires to listen to a full episode. But Rogan interviews interesting and powerful figures, asking them for their thoughts on topics, then exploring the logical contradictions in a way that allows them to further elaborate on their thinking. If he has a fascination with conspiracy theories, he is no more dogmatic about them than Ronson was in Them . The ABC does have one show that follows a similar model to Ronson and Rogan – Annabel Crabb’s Kitchen Cabinet . Crabb doesn’t seek to outsmart her subjects or to put words in their mouths. She has a knack for asking questions that encourage them to reveal themselves and – refreshingly for politicians – they do. The magic is not just objectivity but openness. This is what the ABC needs more of. The ouroboros has an unfortunate habit of swallowing its own output. If Williams wants the broadcaster to regain audiences, he’s going to need to look for journalists who break the cycle. Perhaps those who, whether or not they personally agree with Joe Rogan and his guests, have listened to The Joe Rogan Experience . Just because they are curious. Parnell Palme McGuinness is managing director at campaigns firm Agenda C. She has done work for the Liberal Party and the German Greens.

The fine imposed on Zhong Ze serves as a reminder of the serious consequences of intellectual property infringement and deceptive advertising practices. It sends a strong message to individuals and companies alike that such violations will not be tolerated and will be met with severe penalties. This case underscores the importance of upholding ethical standards in business practices and respecting the intellectual property rights of others.

If you're a meat lover, a big, juicy steak seared to perfection can deliver ultimate satisfaction. With the right equipment and know-how, any home chef can learn . But if you'd rather let someone else do all the work — let alone the dishes — the steak dinner of your dreams is worth an excursion to somewhere a little (or a lot) fancier than your usual hangouts. Even the kind of home cook who has a favorite meat thermometer and can tell a medium-rare steak by touch will happily leave the cooking to an expert for a special meal or celebration. As , diners are also flocking to trendy bistros and classic white-tablecloth restaurants that offer steaks worth the price tag. However, if you don't dine out at The Ritz every night, all this talk of tablecloths and bistros might seem a little intimidating. Never fear — the quick-to-judge servers of legend are largely found only in tales of restaurants past. In modern eateries, customer service is the name of the game. Still, there are several tips, hints, and unspoken rules that are good to know when going out for steak — including things you should never say when ordering it. 'I'd like my steak done medium plus' When a server asks how you'd like your steak done, your options are rare, medium rare, medium, medium well, or well done. Each level of doneness is defined by a specific range on a meat thermometer, although only experienced chefs may possess the almost-magical talent for getting it right every time. How long it takes a steak to reach each level depends on the cut of beef, the individual steak's size and thickness, and the heat of the grill. A medium-rare steak, for example, should have an interior temperature of 130 to 135 degrees Fahrenheit; a medium one, between 140 and 145 degrees Fahrenheit. For a 6- to 8-ounce steak, the difference between medium-rare and medium is determined by a minute or so on the grill. Ordering a steak done "medium plus" doesn't signal to the server that you are a person of such exquisite taste that the difference of 30 seconds' cook time is a deal-breaker. Your server probably hears something more like, "I don't understand how a restaurant kitchen works, and I'd really like to annoy the chef." Chefs and servers tend to concur that any "plus" order will likely be cooked to the higher temperature in the range. If you order a medium plus steak, it will almost certainly be served medium well. And it will be just fine. 'What steaks are trending right now?' Social media can be a great way of learning about new restaurants or dishes you've never tried. If someone you follow has posted photos of a gorgeous steak from a restaurant where you're dining, go ahead and ask your server about it. If the pic is of a seasonal special or something else that's no longer on the menu, the server can help guide you to something you'll enjoy, and it's worthwhile to follow that advice — because spending big bucks on a steak just for an Instagram post isn't your best dining option. We're not going to hate on anyone for ordering something just because it looks neat online. However, maybe make it a $7 fancy latte, not a $1,000 filet mignon wrapped in gold leaf at a blingy Vegas restaurant. Without a doubt, photos of a beautiful steak fit for a James Bond villain are eye-catching, and perhaps for a few minutes, . But paying for a chef to apply gold — or any such gimmick — to even the tastiest of steaks will likely result in your receiving insufficient bang for the buck. A properly prepared steak is timelessly delicious, and needs no trendy embellishments. 'I'd like the steak tartare well done' Steak tartare is one of . It's prepared from high-quality raw steak — typically beef tenderloin or top round — that's minced and mixed with capers, shallots, or other flavorings, and scooped onto crusty bread, toast points, or even potato chips. But whatever you scoop it onto, the steak is always raw. Asking for it to be cooked is like telling a sushi chef you'll have your sashimi grilled. Gourmets may mock people who order steak tartare this way, although a server would most likely just be confused, and worried about how you'd react to being gently corrected. Here's the thing: No server worth their apron minds helping diners to understand everything on offer. It's good customer service, which pays off in the form of better tips and the satisfaction of helping a fledgling regular find their new favorite dish. The terminally shy or introverted diner may wilt at the idea of asking to have French-cuisine terminology explained, fearing it will make them look foolish if they don't know their boeuf bourguignon from their Chateaubriand — let alone what they're getting into when ordering steak tartare. In fact, boldly ordering something you may not enjoy, particularly at fine-dining prices, is a much worse look. Instead, pregame by checking out menus online. That way, you can look up any unfamiliar terms ahead of time, minimizing awkward surprises at the table. 'I'll need lots of A.1. Sauce with my steak' You may wonder why asking for A.1. is a faux pas. After all, isn't it a steak sauce? Well ... kind of. In fact, while this iconic product's label called it "steak sauce" for many years, during the past decade the bottle is simply labeled "original sauce" as part of a marketing push to encourage customers to slather it on a wide range of foods. Commercial steak sauces were largely formulated to dominate or even disguise the taste of a lackluster cut of meat. Heavy on notes of salt, acid, and sugar, old-school steak sauce could probably make a gym sock palatable, and that's actually part of the problem here. A nice cut of steak has the potential to be truly transcendent when properly aged, seasoned minimally, and cooked over high heat to ideal doneness. Imagine you're the chef who selected this cut for the menu, lovingly prepared it, and sent it out to a diner ... only to have the customer douse it in a store-bought concoction laden with vinegar and corn syrup. Can you see how that might be a little insulting? Instead, look for sauce pairings on the evening's menu. Perhaps a velvety peppercorn sauce is offered over a tender filet. Meanwhile, at a Latin–influenced restaurant, the chef may insist that . If you're unsure of what you'd enjoy, ask your server for guidance. 'Can you heat up the blue steak?' While not quite eliciting the level of cringe as ordering a broiled tartare, asking to have a blue steak heated through is another sign that you might be following trends rather than your own tastes. In the past couple of years, countless videos have appeared on social media featuring blue steak. One of the first things you'll notice upon viewing such vids is that the steak really isn't blue at all. Which makes sense, because if you think about it for a minute or two (which is also the amount of time a blue steak is cooked per side), raw steak isn't blue. But it can be a deep red-purple, which is the proper color of the cold, almost-raw center of a steak cooked blue. Guidelines for preparation vary slightly, but many chefs agree that a blue steak should be seared in an extremely hot pan for a minute or two per side, until the outside is nicely browned and the interior barely cooked, shading to raw at the center. This level of doneness equates to an internal temperature of 115 to 120 degrees Fahrenheit. So, is it safe to eat? The answer is yes ... almost certainly. A high-end restaurant will use only the freshest cuts, and should observe meticulous food safety. A proper sear to all surfaces — including the steak's sides — will kill off bacteria lurking on the meat's exterior. Nonetheless, the USDA recommends serving all steaks cooked medium at minimum. 'I'll take the filet, but with just a few changes' Ordering off-menu is one of those things that is supposed to make you sound sophisticated and in-the-know. All too often, though, it can make you sound like you're more accustomed to In-N-Out Burger than fine dining. Which is no dig at secret-menu items at In-N-Out ... but when ordering a $75 steak, you should trust the chef. Whether through years of culinary school, consistent five-star reviews, or likely both, the chef at a fine-dining eatery has developed a crowd-pleasing repertoire. But what about just a few little tweaks to make something on the menu just absolutely perfect, according to your exacting tastes? Still no. What may seem like small changes to you can be a real hassle for a busy kitchen. A request to substitute capers for peppercorns can throw off a busy line. Many chefs just refuse — but even if they say yes, that dish likely isn't going to get the loving care it deserves. Also, restaurant management may be reluctant to grant this request out of concern that images of off-menu items may be posted online, which can snowball into more orders for the same doctored dish. Of course, this doesn't apply to anyone with food allergies, or for very minor changes like having the sauce on the side. Let your server know about any food sensitivities, and ask them to recommend options. 'And make it quick' A good steak dinner should be a luxurious experience, so don't try to rush it. Anyone who's worked in an even slightly fancy restaurant will tell you that behind every "and make it quick" lurks a "prioritize my meal ahead of everyone else's." Making the front end of a restaurant seem calm and effortless takes a lot of effort from servers, bussers, and hosts. Making a busy kitchen run efficiently is equally difficult, it might just involve more yelling, depending on the restaurant. Issuing this kind of prima-donna directive can only result in resentment from every employee in the eatery. Cooking a sizable steak to medium takes at least 20 minutes, not counting the time it needs to rest after coming off the heat before plating. Asking for this to be rushed so that you can make a Broadway show is basically an impossibility. If you're in a hurry to catch a flight or a movie, but absolutely must get your beef fix first, stop by one of the , and save the upscale steakhouse experience for when you've got the time to fully appreciate it. 'What's your daily-special steak today?' Here's the thing about specials — sometimes they can, in fact, be a truly special experience. Other times, not so much. Done right, a special dish is something the chef crafts to take advantage of seasonal produce, or when some unexpected culinary wonder shows up from a trusted supplier. If the kitchen's favorite woodland forager appears with a basket of fresh ramps or rare wild mushrooms, those are going on the menu. Similarly, if the chef can order enough of a less-common cut (like a bavette or hanger steak) to add it to the menu, it'll likely by offered as a one-night-only special and priced accordingly. Unfortunately, these are exceptions, and otherwise you should avoid the specials. Why? Well, oftentimes a daily special is meant to move ingredients that have been sitting in the walk-in cooler a little too long, and even in the swankiest of joints, servers are encouraged to push them. The steak might still be delicious, but there's a decent chance that you'll end up eating something that might otherwise have been tossed a day or two later. 'Bring me a salt shaker' As with steak sauce or (shudder) ketchup, asking for salt can be a rookie move. In restaurants that take pride in serving high-quality steaks, the chefs are going to season your meal to what they consider perfection. One thing to take into account is that in an upscale restaurant, the chef and the sous chefs are tasting and seasoning dishes throughout the cooking process, often using kosher salt that is easier to handle due to its larger grains. Thus, in a well-run kitchen, the meat should come to you perfectly seasoned, with a finished taste that no amount of table salt can deliver after the fact. In addition, restaurants tend to see salt and pepper shakers as high-maintenance germ vectors. Nonetheless, the temperamental chef who storms out of the kitchen to berate unsophisticated diners as they shake some salt on their meal is largely the stuff of legend. If you have a bite or two and just really won't enjoy your meal without another dash of salt, go ahead and ask for a salt shaker. Better to (very slightly) insult the chef than not enjoy your steak to the fullest. 'I'd never drink white wine with steak' The culinary rule of thumb that red wine pairs well with beef and white wine goes with chicken or fish is not wrong ... it's just not the entire story. Indeed, you can rarely go wrong pairing a big, bold red with a big, rich steak. The flavors suit each other, as the red wine's tannins cut the steak's fatty mouthfeel, and the succulent meat mellows the wine's dryness. However, wine drinkers are more sophisticated than ever, and wine lists tend to carry a more diverse selection of regional and specialty wines than in days gone by. Options for an unusual but sophisticated pairing abound, so in that case, you can safely consider ordering a white wine with your steak. White wines can offer their own bold flavor profile, and lend themselves to fine-tuning your pairings. A rich, oaky chardonnay, for example, has an acidity that pairs well with a piquant steak au poivre. With an Argentinian steak, an imported Sémillon's robust body and richness plays well with chimichurri. For a full-flavored white that can stand up to even a dry-aged T-bone, an older bottle of Rioja blanco offers surprisingly nutty, honeyed flavors. If you tend to prefer white wines, or are just looking to try something new, ask the server or sommelier to recommend the right wine for your particular order. Or just lean into the luxury and spring for a nice bottle of Champagne. You'll rarely go wrong with the bubbly. 'Your biggest tomahawk steak, please' The tomahawk cut is a bone-in ribeye, generally a massive steak that's enough to serve at least two people. That bone is a serious chunk of rib, resulting in a presentation that would gain a hearty "yabba-dabba-doo!" from Fred Flintstone. Ribeye has long been a popular cut for its flavor, luxurious marbling, and hefty weight. The tomahawk variant has skyrocketed in popularity with the growth of social media, because whether it's wrapped in gold leaf or served like a weapon on a plate, it just looks cool. As steak goof-ups go, ordering the biggest size of this is a pretty minor one, provided you know what you're getting. Which is, a steak that's priced by the pound, with much of the usual ribeye meat carved off and the weight of a huge bone chunk jacking up the price. Add the fact that this is a specialty cut that the restaurant probably paid top dollar for, only to pass that cost along to you. Even without the bling, you can end up paying $1,000 for an oversized Japanese Wagyu tomahawk steak at a high-end restaurant. A less-exclusive spot may easily still charge $150 for a tomahawk, even when the ribeye without the bone is on their menu for half the price or less. Some insist that a bone-in steak is always more flavorful, but is it flavorful enough to be charged double? We're skeptical. 'I'd like my steak well done' Ordering a steak well done is one of the few things that's almost universally guaranteed to make you look like an ignoramus. Indeed, this is frequently cited as the biggest mistake you can make ordering a nice cut of beef, so listen up. In fact, listen to Anthony Bourdain, a man who knew his way around a restaurant kitchen. Bourdain repeatedly warned that restaurants reserve their worst cuts of meat for customers who order it well done, because after it's been cooked that thoroughly, the meat's imperfections are imperceptible. What if you really, really want your steak served the color, texture, and tastiness of shoe leather? As a point of pride, chefs may be disinclined to cook a dish in a way that they feel will ruin it, but in most cases customer service wins out over the desire to outright refuse. To avoid this ethical quandary altogether, compromise by ordering steak medium well. Your steak will only be slightly pink at the center, nobody will mock you behind your back, and the subpar meat that Bourdain warned about will stay in the kitchen. And if you cut into your steak and just really can't handle what you see, it's okay to send it back and ask for the chef to give it another minute or two on the grill. RecommendedWatching the meter tick Second guessing every flick Of the light switch It’s no way to live The pressure to count every penny just right Scraping by no end in sight Never truly in control of your life What do you do? When the doors you find Were built to keep you out When the signs you see All point to roundabouts When you have cut every cost you can Grabbed on to every helping hand When you’ve worked And scrapped And saved And planned But the meter still ticks There is no simple fix And it takes time to change The way the system is But we will work Each and every day To help you navigate Your way to a place Where peace can exist Where the ticking of the meter Isn’t all there is WE heard a lot this week about financial pressures and difficult decisions during the Scottish Budget. Let’s be clear though, those experiencing the toughest financial pressures and most difficult decisions every day are people like those the Citizens Advice network supports across Scotland. With Christmas just a few weeks away, some people might be thinking about last minute stocking fillers. But for thousands of others, they’re thinking about meeting the most basic and essential needs. They are worried about keeping their homes warm and how to put food on the table. That’s why we want anyone worried about energy bills and how they’ll afford the essentials to know that we’re here to help. To raise awareness of the free, impartial support that’s available and break down the stigma of asking for help, we’ve launched our new campaign, Worried this winter? Let’s chat. Running from now until February 2025, we want to reflect the real experiences of people impacted by rising energy costs. To do this, we’ve been working closely with five CABs across Scotland to run local focus groups and learn first-hand about people’s experiences. From feelings of embarrassment and anxiety to dread and misery, the picture was clear: more needs to be done to support communities worried about the cost of energy this winter. Across our network, support on energy debt is one of the most common reasons people walk through their local CAB doors. But taking that first step can be daunting. We want people to know there’s no need to feel embarrassed and that our advisors are here to help, not judge. To get our message across, we worked with Scottish poet Kevin McLean to create a poem on the experiences of households with energy debt. With a focus on the emotions and feelings experienced, the poem will be used to encourage more people to get advice whether they are currently in debt or struggling to keep up with payments. While this campaign is just a small step towards breaking down the barriers to support, we need to highlight the stark reality many people face this winter. If this is you or someone you know, please know the Citizens Advice network is here to help. We are known for the advice we give to hundreds of thousands of people every year but we also have a responsibility to raise awareness and advocate for structural change. And we’ll continue to do all we can to ensure systematic change so we can continue to deliver life-changing outcomes for people across Scotland. While we’re proud of our new campaign, don’t just take our word for it, listen here now: https://www.youtube.com/watch?v=O2GlTeGEToU&feature=youtu.be Derek Mitchell is Chief Executive of Citizens Advice ScotlandStock market today: Wall Street slips to a rare back-to-back loss

Previous: bet88 slot
Next: slot 88
Keywords:
Copyright and Disclaimer:
  • 1. The copyright of the works marked as "Source: XXX (not this website)" on this website belongs to this website. Without the authorization of this website, no reprinting or excerpting is allowed.
  • 2. The works marked as "Source: XXX (not this website)" on this website are all reprinted from other media. The purpose of reprinting is to convey more information, and it does not mean that this website agrees with its views and is responsible for its authenticity. This website reprints articles from other media to provide free services to the public. If the copyright unit or individual of the article does not want to publish it on this website, please contact this website, and this website may remove it immediately depending on the situation.
  • 3. If there are other issues involving the content, copyright, etc. of the work, please contact this website within 30 days. Email: aoijibngj@qq.com
Copyright © 1987-2023 All Rights Reserved. The first authoritative economic portal
Contact email: aoijibngj@qq.com Newspaper office phone: 06911-0371533
Newspaper advertising hotline: 06911-3306913 3306918 Newspaper distribution hotline: 06911-3306915
"This Network Economic News" domestic unified publication number: C006N41-6    Postal code: 325-9
豫ICP备19030609号  Internet News Information Service License Number: 41124
  Technical support: Network Department  Legal advisor: rj