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ไม่เคยติดเชื้อไวรัส! นักข่าวลงพื้นที่กว่า 30 ครั้ง
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ท่ามกลางภาวะ COVID-19 ระบาดไปทั่วเช่นนี้ เราน่าจะได้ยินคำแนะนำจากผู้เชี่ยวชาญหลายๆ คนถึงวิธีการปฏิบัติตัวไม่ให้สุ่มเสี่ยงต่อการรับเชื้อ และนี่คือคำแนะนำจาก ลอรี การ์เร็ตต์ (Laurie Garrett) ผู้สื่อข่าวด้านสาธารณสุข เคยคว้ารางวัล Pulitzer จากงานเขียนด้านวิทยาศาสตร์ เคยใช้ชีวิตอยู่ในประเทศจีนและฮ่องกงนานหลายเดือนในช่วงที่โรคซาร์ส (โคโรนาไวรัส SARS-CoV) ระบาดเมื่อปี 2003

การ์เร็ตต์เดินทางมายังจีนและฮ่องกงเพื่อสัมภาษณ์ผู้คนที่ติดเชื้อ หมอและพยาบาล ตลอดจนรัฐบาลหรือตำรวจที่มีส่วนเกี่ยวข้องกับไวรัสนี้ การ์เร็ตต์ใช้เวลาอยู่ในประเทศจีนนานหลายเดือนเพื่อเก็บข้อมูล และไม่ติดเชื้อไวรัสซาร์สเลย แม้กระทั่งเมื่องานเสร็จและเธอเดินทางกลับตะวันตก

“ฉันไม่กังวลแม้สักนิดด้วยซ้ำว่าตัวเองจะมีโอกาสติดเชื้อหรือเปล่า ทั้งที่ใช้เวลาอยู่กับผู้ป่วยแบบตัวต่อตัวเยอะมาก” เธอว่า “นั่นเพราะฉันรู้ว่าควรป้องกันอย่างไร และนี่คือสิ่งที่ฉันอยากแนะนำค่ะ”

นี่คือ ’10 ข้อควรทำ’ ที่ช่วยให้การ์เร็ตต์รอดพ้นจากการติดโรคซาร์สเมื่อปี 2003 มาได้

1. สวมถุงมือทุกครั้งเมื่อออกจากบ้าน – อาจจะเป็นทั้งถุงมือยางหรือถุงมือสำหรับใส่ในฤดูหนาวก็ได้ สวมทุกที่ทั้งเมื่อใช้บริการรถไฟสาธารณะ รถเมล์และในสถานที่ต่างๆ

2. ถ้าอยู่ในสถานการณ์ที่ต้องถอดถุงมือออก – เช่น ต้องจับมือหรือกินอาหารในร้าน จำไว้ว่าห้ามยกมือขึ้นมาจับใบหน้าหรือดวงตาเด็ดขาด ไม่ว่าจะเกิดการคันหรือระคายเคืองแค่ไหน จงเอามือให้ห่างจากใบหน้ามากที่สุด และก่อนจะสวมถุงมือก็อย่าลืมล้างมือด้วยสบู่และน้ำอุ่นเสมอ ถูระหว่างนิ้ว แล้วจึงสวมถุงมือกลับไปใหม่ได้

3. เปลี่ยนถุงมือทุกวัน – ระหว่างนี้ก็ซักถุงมือไว้ได้ หลีกเลี่ยงการใช้ถุงมือที่ยังไม่แห้งด้วย

4. หน้ากากไม่ค่อยมีประโยชน์เมื่ออยู่นอกอาคาร และก็ไม่ค่อยช่วยอะไรเหมือนกันเมื่ออยู่ในตัวอาคาร – หน้ากากส่วนใหญ่เสื่อมสภาพลงหลังจากใช้แล้วหนึ่งหรือสองครั้ง การใช้หน้ากากซ้ำๆ กันจึงให้ผลลบยิ่งกว่าไม่ใช้เลยเสียอีกเพราะมันสกปรกไปแล้วทั้งยังเต็มไปด้วยแบคทีเรียที่อยู่แถวๆ จมูกและปากคุณ โดยส่วนตัวแล้วฉันแทบไม่ได้ใช้หน้ากากเลยในช่วงที่ซาร์สระบาด แถมฉันยังเคยผ่านการระบาดของโรคต่างๆ มาแล้วกว่า 30 ครั้งด้วย

อันที่จริง ฉันพบว่าวิธีที่ดีกว่าคืออยู่ให้ห่างจากฝูงชน และรักษาระยะหางกับทุกคนที่เข้ามาเสมออย่างน้อยก็ครึ่งเมตรหรือ 1.5 ฟุต เป็นมาตรฐานเลย แล้วก็ถ้ามีใครไอหรือจาม ฉันก็จะให้หน้ากากเขาไปสวมเพื่อป้องกันตัวเองจากละอองเสมหะที่หลุดออกมา แล้วจึงจากไป และอย่าไปจับมือหรือกอดคนเด็ดขาด ความสุภาพเป็นเรื่องรอง บอกเขาไปว่าการไม่จับมือหรือกอดน่าจะเป็นการดีสำหรับทั้งคุณและอีกฝ่ายมากกว่าในช่วงที่มีการระบาดแบบนี้

5. สำหรับเครื่องใช้ในบ้าน เอาผ้าเช็ดตัวหรือผ้าขนหนูใช้แล้วออกมาจากห้องน้ำและห้องครัวทันทีเมื่อใช้เสร็จ – และค่อยเอาผืนใหม่ที่สะอาดแล้วไปแทน ระบุชื่อของสมาชิกในครอบครัวลงไปแต่ละผืนด้วย ให้ทุกคนในบ้านใช้ผ้าของใครของมัน อย่าไปจับผ้าของคนอื่นๆ ในบ้านเด็ดขาด ซักผ้าเช็ดตัวเหล่านี้สัปดาห์ละสองครั้ง ผ้าเช็ดตัวชื้นๆ นี่แหละที่เป็นแหล่งเพาะพันธุ์อันดีของเหล่าไวรัส ทั้งหวัด ไข้หวัดใหญ่ รวมถึงโคโรน่าไวรัสด้วย

6. ระวังการใช้ลูกบิดอยู่เสมอ – เป็นไปได้ให้ปิดหรือเปิดประตูด้วยข้อศอกหรือไหล่เสมอ หากไม่ได้ก็ให้สวมถึงมือก่อนจับประตูหรือไม่ก็ล้างมือให้สะอาดหลังจับลูกบิด ถ้าใครในบ้านมีอาการป่วยขึ้นมา ก็ต้องเช็ดลูกบิดประตูอย่างสม่ำเสมอ อย่าลืมแถวๆ ราวบันได หน้าต่าง โทรศัพท์ ของเล่น คอมพิวเตอร์ หรืออะไรก็ตามที่มือคนเราจับได้ ตราบใดก็ตามที่คุณเป็นคนใช้อุปกรณ์ชิ้นนั้นคนเดียวก็ไม่เป็นอะไรหรอก แต่ถ้าต้องไปใช้โทรศัพท์ เครื่องครัว หรือคีย์บอร์ดคอมพิวเตอร์ของคนอื่น ก็ระวังอย่าเอามือมาแตะหน้า และอย่าลืมล้างมือในทันทีด้วยนะ

7. หากต้องกินอาหารร่วมกัน ใช้ตะเกียบและอุปกรณ์การครัวทุกอย่างแบบของใครของมันในการตักอาหารจากจานเสิร์ฟ – บอกเด็กๆ ว่าห้ามดื่มน้ำหรือนมจากภาชนะของคนอื่นเด็ดขาด แล้วโดยทั่วไปแล้ว ชาวจีนนิยมใช้ตะเกียบดึงกับข้าวจากจานกลางมาตักใส่จานของตัวเอง จำไว้ว่าห้ามทำเช่นนี้เด็ดขาดจนกว่าโรคระบาดจะหมดไป ให้ใช้ช้อนตักเสิร์ฟอาหารแต่ละชนิดลงในจานของใครของมัน อย่าใช้ตะเกียบหรืออุปกรณ์การครัวที่ต้องเข้าปากร่วมกับคนอื่น จากนั้นอย่าลืมทำความสะอาดห้องครัวทันที หลีกเลี่ยงการไปกินอาหารในร้านที่ดูไม่ถูกสุขลักษณะ

8. ไม่บริโภคเนื้อสัตว์แบบดิบๆ – รวมถึงเนื้อปลาด้วย จนกว่าจะรู้ว่ามันเป็นแหล่งกำเนิดของไวรัสหรือเปล่า

9. หากสภาพอากาศเป็นใจ อย่าลืมเปิดหน้าต่าง – ไม่ว่าจะในที่ทำงานหรือในบ้าน ให้อากาศได้ถ่ายเทบ้างเพราะไวรัสมีชีวิตอยู่ได้ไม่นานนักที่สถานที่โปร่ง แต่ถ้าวันนั้นอากาศหนาวหรือไม่ดีนัก ก็จงอยู่ในที่อบอุ่นและปิดหน้าต่างไว้ดีกว่า

10. หากมีสมาชิกในบ้านหรือเพื่อนที่เป็นไข้ – อย่าลืมสวมหน้ากากที่ป้องกันได้ดีเมื่อต้องอยู่ใกล้พวกเขา และถ้าต้องเอาหน้ากากใช้แล้วของผู้ป่วยไปทิ้งก็ต้องระมัดระวังให้มากๆ เพื่อผลประโยชน์ของคุณเอง อย่าลืมว่าหน้ากากนั้นเต็มไปด้วยเชื้อไวรัส หากต้องจับมันอย่าลืมสวมถุงมือยาง ทิ้งลงในถุงแล้วจึงปิดปากถุงให้สนิทแล้วค่อยทิ้งลงถังขยะ

หากต้องดูแลผู้ป่วย ให้สวมถุงมือยางระหว่างเช็ดเนื้อเช็ดตัวให้พวกเขาด้วยน้ำอุ่นและสบู่ ใช้ผ้าเช็ดตัวแบบใช้แล้วทิ้ง (อย่าลืมทิ้งในถุงแล้วปิดปากให้สนิท) สวมเสื้อแขนยาวและกางเกงขายาวระหว่างดูแลผู้ป่วย ทำความสะอาดทุกอย่างที่ผู้ป่วยสวมหรือใช้ด้วยน้ำร้อนและสบู่ หากมีพื้นที่ก็ให้แยกผู้ป่วยออกไปอยู่ในห้องหนึ่งเป็นพิเศษหรืออยู่ตรงมุมห้องที่พวกเขาไม่อึดอัดเพื่อกันไม่ให้สมาชิกคนอื่นๆ ของบ้านติดไวรัสไปด้วย หากอากาศดีก็เปิดหน้าต่างจากอีกฝั่งหนึ่งของห้อง เพื่อที่ลมจะได้พัดผ่านผู้ป่วย แต่ถ้าอากาศไม่ดีก็ปิดหน้าต่างดีกว่าเพื่อไม่ให้พวกเขาป่วยหนักยิ่งกว่าเดิม



อ้างอิงข้อมูลจาก:
foreignpolicy.com

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In the midst of this COVID-19 epidemic, we've heard several expert advice on how to take action from randomly taking leavening. Here's a recommendation from Lori Garrett (Laurie Garrett), a public health reporter. Used to win Pulitzer from Science Writing, living in China and Hong Kong for months during the SARS (Coronavirus SARS-CoV) epidemic in 2003

Garrett traveled to China and Hong Kong to interview people infected with doctors and nurses, government or police involved with this virus. Garrett has spent months in China to collect information and not infected with the SARS virus. Even when work is done and she travels back west

′′ I don't even worry if I have a chance to get infected, even I spend a lot of time with my own face-to-face patients She says That's because I know how to protect and this is what I want to recommend

Here are ' 10 Should Do s' that helped Garrett get rid of SARS in 2003

1. Wear gloves every time when you leave home - it may be rubber gloves or winter gloves. Wear anywhere when public rail service, buses and places.

2. If you are in a situation where you have to take your glove off - such as holding hands or eating food in a store. Remember, you can't put your hands on your face or eyes. No matter how itchy or irritating you are, take your hands off your face as long as you want. Don't forget to wash your hands with soap and warm water. Rub between your fingers and fingers and wear gloves back.

3. Change gloves every day - while washing gloves. Avoid using gloves that are not dry.

4. Masks are not useful when you are indoors and don't help anything. When you are in the building - most of the masks deteriorate after one or two uses. Repeatedly using the mask, it gives you more negative results than not using it. Because it's dirty, it's full of them. The bacteria around your nose and mouth. I personally don't have a mask during the SARS epidemic. And I've been through 30 of these diseases.

Infact, I found a better way to stay away from the crowd and keep the tail between everyone who comes in, at least half a meter or 1.5 ft. And if anyone coughs or sneezes, I'll put their mask on to protect themselves. From a mucus drizzle, go away and don't hold hands or hug a person. Courteousness is a second. Tell him that no handshake or hug would be better for you and the other than during this outbreak.

5. For home appliances, take a towel or towel immediately out of your bathroom and kitchen when you're done - and take a clean new one instead. Identify your family member's name. Let everyone in their home use their clothes. Don't go. Catching other people's clothes in the house. Washing clothes. Twice a week. Humid towel. This is a good breeding source of viruses. Influenza and coronavirus.

6. Always be careful of using knobs - it's possible to close or open the door with elbows or shoulders. If you don't get it, you should wear it before you hold the door or wash your hands. If anyone in the house has an illness, you need to be Always wipe your door knobs. Don't forget around the row, stairs, windows, phones, toys, computer, or whatever your hand can handle. As long as you're the only one using that device, it's okay. But if you have to use your phone, cookware or computer keyboard, please be careful. Don't touch your face and don't forget to wash your hands immediately.

7. If you have to eat together, use chopsticks and kitchen supplies. Anyone else's type to scoop food from a serving plate - tell kids that you don't drink water or milk from other people's containers. Chinese people generally use chopsticks to pull rice. From medium to medium plate, let's take it on your own plate. Remember, don't do this until the plague is gone. Use a spoon to serve each food in its own plate. Don't use chopsticks or kitchen equipment to join other people. Don't forget to clean your kitchen immediately. Avoid eating in a restaurant that doesn't look hyg

8. not consuming raw meat - including fish meat, until you know if it's a viral source.

9. If the weather is a heart, don't forget to open the window - either at work or in the home, let the weather be temporarily because the virus is not alive at all. But if it's cold or bad, stay warm and close the window. It's better to keep it.

10. If you have a home member or friend who has a fever - don't forget to wear a mask that protects well when you are near them. If you have to put away your patients, you need to be very careful for your own benefit. Don't forget that the mask is full of virus. Don't forget to put rubber gloves in your bag and close your mouth to the bag and then throw it in the garbage.

To take care of patients, wear rubber gloves between wiping them with warm water and disposable towel soap. (Don't forget to leave them in the bag and close your mouth). Wear long sleeve shirts and trousers while taking care of their patients. Wear or use with hot water and soap. If you have space, separate patients in one room or in a corner of a room where they are uncomfortable. Other members of the house are infected with virus. If the weather is good, open the window from the other side. One of the rooms so that the wind can blow through the patients. But if the weather is bad, better close the windows so they won't be sick even more.



Reference from:
foreignpolicy.com

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【《金融時報》深度長訪】

今年做過數百外媒訪問，若要說最能反映我思緒和想法的訪問，必然是《金融時報》的這一個，沒有之一。

在排山倒海的訪問裡，這位記者能在短短個半小時裡，刻畫得如此傳神，值得睇。

Joshua Wong plonks himself down on a plastic stool across from me. He is there for barely 10 seconds before he leaps up to greet two former high school classmates in the lunchtime tea house melee. He says hi and bye and then bounds back. Once again I am facing the young man in a black Chinese collared shirt and tan shorts who is proving such a headache for the authorities in Beijing.

So far, it’s been a fairly standard week for Wong. On a break from a globe-trotting, pro-democracy lobbying tour, he was grabbed off the streets of Hong Kong and bundled into a minivan. After being arrested, he appeared on the front pages of the world’s newspapers and was labelled a “traitor” by China’s foreign ministry.

He is very apologetic about being late for lunch.

Little about Wong, the face of Hong Kong’s democracy movement, can be described as ordinary: neither his Nobel Peace Prize nomination, nor his three stints in prison. Five years ago, his face was plastered on the cover of Time magazine; in 2017, he was the subject of a hit Netflix documentary, Joshua: Teenager vs Superpower. And he’s only 23.

We’re sitting inside a Cantonese teahouse in the narrow back streets near Hong Kong’s parliament, where he works for a pro-democracy lawmaker. It’s one of the most socially diverse parts of the city and has been at the heart of five months of unrest, which has turned into a battle for Hong Kong’s future. A few weekends earlier I covered clashes nearby as protesters threw Molotov cocktails at police, who fired back tear gas. Drunk expats looked on, as tourists rushed by dragging suitcases.

The lunch crowd pours into the fast-food joint, milling around as staff set up collapsible tables on the pavement. Construction workers sit side-by-side with men sweating in suits, chopsticks in one hand, phones in the other. I scan the menu: instant noodles with fried egg and luncheon meat, deep fried pork chops, beef brisket with radish. Wong barely glances at it before selecting the hometown fried rice and milk tea, a Hong Kong speciality with British colonial roots, made with black tea and evaporated or condensed milk.

“I always order this,” he beams, “I love this place, it’s the only Cantonese teahouse in the area that does cheap, high-quality milk tea.” I take my cue and settle for the veggie and egg fried rice and a lemon iced tea as the man sitting on the next table reaches over to shake Wong’s hand. Another pats him on the shoulder as he brushes by to pay the bill.

Wong has been a recognisable face in this city since he was 14, when he fought against a proposal from the Hong Kong government to introduce a national education curriculum that would teach that Chinese Communist party rule was “superior” to western-style democracy. The government eventually backed down after more than 100,000 people took to the streets. Two years later, Wong rose to global prominence when he became the poster boy for the Umbrella Movement, in which tens of thousands of students occupied central Hong Kong for 79 days to demand genuine universal suffrage.

That movement ended in failure. Many of its leaders were sent to jail, among them Wong. But the seeds of activism were planted in the generation of Hong Kongers who are now back on the streets, fighting for democracy against the world’s most powerful authoritarian state. The latest turmoil was sparked by a controversial extradition bill but has evolved into demands for true suffrage and a showdown with Beijing over the future of Hong Kong. The unrest in the former British colony, which was handed over to China in 1997, represents the biggest uprising on Chinese soil since the 1989 pro-democracy movement in Beijing. Its climax, of course, was the Tiananmen Square massacre, when hundreds, perhaps thousands, of people were killed.

“We learnt a lot of lessons from the Umbrella Movement: how to deal with conflict between the more moderate and progressive camps, how to be more organic, how to be less hesitant,” says Wong. “Five years ago the pro-democracy camp was far more cautious about seeking international support because they were afraid of pissing off Beijing.”

Wong doesn’t appear to be afraid of irking China. Over the past few months, he has lobbied on behalf of the Hong Kong protesters to governments around the world. In the US, he testified before Congress and urged lawmakers to pass an act in support of the Hong Kong protesters — subsequently approved by the House of Representatives with strong bipartisan support. In Germany, he made headlines when he suggested two baby pandas in the Berlin Zoo be named “Democracy” and “Freedom.” He has been previously barred from entering Malaysia and Thailand due to pressure from Beijing, and a Singaporean social worker was recently convicted and fined for organising an event at which Wong spoke via Skype.

The food arrives almost immediately. I struggle to tell our orders apart. Two mouthfuls into my egg and cabbage fried rice, I regret not ordering the instant noodles with luncheon meat.

In August, a Hong Kong newspaper controlled by the Chinese Communist party published a photo of Julie Eadeh, an American diplomat, meeting pro-democracy student leaders including Wong. The headline accused “foreign forces” of igniting a revolution in Hong Kong. “Beijing says I was trained by the CIA and the US marines and I am a CIA agent. [I find it] quite boring because they have made up these kinds of rumours for seven years [now],” he says, ignoring his incessantly pinging phone.

Another thing that bores him? The media. Although Wong’s messaging is always on point, his appraisal of journalists in response to my questions is piercing and cheeky. “In 15-minute interviews I know journalists just need soundbites that I’ve repeated lots of times before. So I’ll say things like ‘I have no hope [as regards] the regime but I have hope towards the people.’ Then the journalists will say ‘oh that’s so impressive!’ And I’ll say ‘yes, I’m a poet.’ ”

And what about this choice of restaurant? “Well, I knew I couldn’t pick a five-star hotel, even though the Financial Times is paying and I know you can afford it,” he says grinning. “It’s better to do this kind of interview in a Hong Kong-style restaurant. This is the place that I conducted my first interview after I left prison.” Wong has spent around 120 days in prison in total, including on charges of unlawful assembly.

“My fellow prisoners would tell me about how they joined the Umbrella Movement and how they agreed with our beliefs. I think prisoners are more aware of the importance of human rights,” he says, adding that even the prison wardens would share with him how they had joined protests.

“Even the triad members in prison support democracy. They complain how the tax on cigarettes is extremely high and the tax on red wine is extremely low; it just shows how the upper-class elite lives here,” he says, as a waiter strains to hear our conversation. Wong was most recently released from jail in June, the day after the largest protests in the history of Hong Kong, when an estimated 2m people — more than a quarter of the territory’s 7.5m population — took to the streets.

Raised in a deeply religious family, he used to travel to mainland China every two years with his family and church literally to spread the gospel. As with many Hong Kong Chinese who trace their roots to the mainland, he doesn’t know where his ancestral village is. His lasting memory of his trips across the border is of dirty toilets, he tells me, mid-bite. He turned to activism when he realised praying didn’t help much.

“The gift from God is to have independence of mind and critical thinking; to have our own will and to make our own personal judgments. I don’t link my religious beliefs with my political judgments. Even Carrie Lam is Catholic,” he trails off, in a reference to Hong Kong’s leader. Lam has the lowest approval rating of any chief executive in the history of the city, thanks to her botched handling of the crisis.

I ask whether Wong’s father, who is also involved in social activism, has been a big influence. Wrong question.

“The western media loves to frame Joshua Wong joining the fight because of reading the books of Nelson Mandela or Martin Luther King or because of how my parents raised me. In reality, I joined street activism not because of anyone book I read. Why do journalists always assume anyone who strives for a better society has a role model?” He glances down at his pinging phone and draws a breath, before continuing. “Can you really describe my dad as an activist? I support LGBTQ rights,” he says, with a fist pump. His father, Roger Wong, is a well-known anti-gay rights campaigner in Hong Kong.

I notice he has put down his spoon, with half a plate of fried rice untouched. I decide it would be a good idea to redirect our conversation by bonding over phone addictions. Wong, renowned for his laser focus and determination, replies to my emails and messages at all hours and has been described by his friends as “a robot.”

He scrolls through his Gmail, his inbox filled with unread emails, showing me how he categorises interview requests with country tags. His life is almost solely dedicated to activism. “My friends and I used to go to watch movies and play laser tag but now of course we don’t have time to play any more: we face real bullets every weekend.”

The protests — which have seen more than 3,300 people arrested — have been largely leaderless. “Do you ever question your relevance to the movement?” I venture, mid-spoonful of congealed fried rice.

“Never,” he replies with his mouth full. “We have a lot of facilitators in this movement and I’m one of them . . . it’s just like Wikipedia. You don’t know who the contributors are behind a Wikipedia page but you know there’s a lot of collaboration and crowdsourcing. Instead of just having a top-down command, we now have a bottom-up command hub which has allowed the movement to last far longer than Umbrella.

“With greater power comes greater responsibility, so the question is how, through my role, can I express the voices of the frontliners, of the street activism? For example, I defended the action of storming into the Legislative Council on July 1. I know I didn’t storm in myself . . . ” His phone pings twice. Finally he succumbs.

After tapping away for about 30 seconds, Wong launches back into our conversation, sounding genuinely sorry that he wasn’t there on the night when protesters destroyed symbols of the Chinese Communist party and briefly occupied the chamber.

“My job is to be the middleman to express, evaluate and reveal what is going on in the Hong Kong protests when the movement is about being faceless,” he says, adding that his Twitter storm of 29 tweets explaining the July 1 occupation reached at least four million people. I admit that I am overcome with exhaustion just scanning his Twitter account, which has more than 400,000 followers. “Well, that thread was actually written by Jeffrey Ngo from Demosisto,” he say, referring to the political activism group that he heads.

A network of Hong Kong activists studying abroad helps fuel his relentless public persona on social media and in the opinion pages of international newspapers. Within a week of his most recent arrest, he had published op-eds in The Economist, The New York Times, Quartz and the Apple Daily.

I wonder out loud if he ever feels overwhelmed at taking on the Chinese Communist party, a task daunting even for some of the world’s most formidable governments and companies. He peers at me over his wire-framed glasses. “It’s our responsibility; if we don’t do it, who will? At least we are not in Xinjiang or Tibet; we are in Hong Kong,” he says, referring to two regions on Chinese soil on the frontline of Beijing’s drive to develop a high-tech surveillance state. In Xinjiang, at least one million people are being held in internment camps. “Even though we’re directly under the rule of Beijing, we have a layer of protection because we’re recognised as a global city so [Beijing] is more hesitant to act.”

I hear the sound of the wok firing up in the kitchen and ask him the question on everyone’s minds in Hong Kong: what happens next? Like many people who are closely following the extraordinary situation in Hong Kong, he is hesitant to make firm predictions.

“Lots of think-tanks around the world say ‘Oh, we’re China experts. We’re born in western countries but we know how to read Chinese so we’re familiar with Chinese politics.’ They predicted the Communist party would collapse after the Tiananmen Square massacre and they’ve kept predicting this over the past three decades but hey, now it’s 2019 and we’re still under the rule of Beijing, ha ha,” he grins.

While we are prophesying, does Wong ever think he might become chief executive one day? “No local journalist in Hong Kong would really ask this question,” he admonishes. As our lunch has progressed, he has become bolder in dissecting my interview technique. The territory’s chief executive is currently selected by a group of 1,200, mostly Beijing loyalists, and he doubts the Chinese Communist party would ever allow him to run. A few weeks after we meet he announces his candidacy in the upcoming district council elections. He was eventually the only candidate disqualified from running — an order that, after our lunch, he tweeted had come from Beijing and was “clearly politically driven”.

We turn to the more ordinary stuff of 23-year-olds’ lives, as Wong slurps the remainder of his milk tea. “Before being jailed, the thing I was most worried about was that I wouldn’t be able to watch Avengers: Endgame,” he says.

“Luckily, it came out around early May so I watched it two weeks before I was locked up in prison.” He has already quoted Spider-Man twice during our lunch. I am unsurprised when Wong picks him as his favourite character.

“I think he’s more . . . ” He pauses, one of the few times in the interview. “Compared to having an unlimited superpower or unlimited power or unlimited talent just like Superman, I think Spider-Man is more human.” With that, our friendly neighbourhood activist dashes off to his next interview.

Whenever I go to Tainan and tell my friends they are jealous, In a good way. If Taiwan is a cake, then Tainan is definitely the cherry on top. And sorry, I won’t mention all the beautiful places to visit here. Also - I will skip the fabulous historical part. I will go straight to the point - FOOD!

Recently, I was invited by the Bureau of Economic Development, Tainan City Government and NCKU Research and Development Foundation to a 3-day trip, and visited 20 shops. You can always count on the kindness and hospitality of the Tainan people. But don't worry, If I was invited, my camera was invited too, and that means I did my best to show off those places, and now I will pay back those nice people, and I am going to invite you on the trip too; are you ready?

PART 01 - When in Tainan, eat as the Tainanese do! - A guide to flavorful, popular (and English speaking) places serving Tainan food!

Taiwanese food is just extraordinary. Everybody loves it. No doubt about it. But now, you need to know that Tainan is the oldest city in Taiwan and because of that - the variety of foods is richer here than anywhere else. So I will introduce a few places around Tainan where you can get local food. So take your chopsticks in the hand and let’s commence our mouth-watering journey around Tainan!

子龍點鴨 (Zi long dian ya)
As a person born and raised in Europe, I am not really used to eating ducks the way they are usually served in Taiwan. I don't really like messing with bones. But here was a great surprise! They prepare meals removing bones. They sell duck with dried noodles or rice, and also have plenty of side dishes, too. The most special one is duck feet with cucumber, which is really good. Another thing is - the restaurant is located in a typical Tainan style neighbourhood near the old street, so after the tasty dishes you can stroll around there for a while.

磨磨茶 (Mo mo cha)
It’s a chic tea house waiting for you in one of the narrow streets downtown in Tainan (walking distance from the train station). The owner showed and let me make my own matcha from dry tea leaves. Usually tea shops are supplied by whole suppliers (importing tea in bulk). However, this is not the case here - the owner’s family has run a tea plantation for 3 generations; you can taste and say - the tea flows through his veins! They serve a whole variety of delicious teas from Taiwan, for instance: high mountain green tea, oolong tea, tea with fruit juice, milk tea, and more.

The place has stunning interiors that are simple, but you can feel a Taiwanese coziness inside. Momocha is a great place to sit and relax, read a book. Just enjoy your gourmet teas and let time stop for a while.

Apart from the teas and drink you can also find here food, such as Gua Bao. If you speak a bit of Chinese you will know that Han Bao (漢堡) is a word for hamburger. Basically, it's a burger but instead of bread they use a steamed bun. If you are in Tainan it's a must try. :)

禾記嫩骨飯 (Hé jì nèn gú fàn)
This is one very special Chinese restaurant. This place is particularly famous in Tainan because it’s already become a chain. Actually, the dishes are very simple - such as rice and meat, but…. the devil is in the details, and in this case it’s the special way they prepare their meats. Of course, that's the chef's secret, but they're delicious. The flag dish is braised pork with soft bones. And indeed the bones are so soft that you can easily eat them! Apart from that you can find other dishes, such as Braised Pork Noodles.

三船熱炒100 (三船の鳗丼 Sānchuán de mán jǐng)
100 stir-fried Taiwanese traditional food. You can see a lot of places with number "100" on the street in Taiwan and especially at night there are crowds feasting there. The number 100 in the name is not an accident here - it’s the price of most of the dishes on the menu - around 100$. Apart from Taiwanese delicacies - such a pig heart, intestines and so on, you can also order typical Japanese meals - such as freshly made sashimi, sushi. It’s worth mentioning that the owner is an eel farmer, so if you love this kind of fish, you will find great quality unagi here!

This is one of the five stories that are coming soon. Feel free to ask any questions you have, feel free to share and tag friends that haven’t been to Tainan… never, or not recently, and need to go there with you and… and…. and make sure you stay tuned because there are more stories coming soon!

More details:
子龍點鴨 Zi Long Dian Ya
Address: No.74, Zhengxing St., West Central Dist, Tainan
Opening hours: Mon - Fri 11:00-20:30 (Wednesday - day off) / Sat, Sun 11:00-21:00

磨磨茶 Momocha beverage
Address: No. 2, Lane 161, Section 1, Beimen Road, West Central District, Tainan City
Opening hours: 11:00-18:00 (Monday, Tuesday - day off)

禾記嫩骨飯 HOCHE Taiwanese Cuisine Flagship Store
Address: No. 60, Nanmen Road, West Central District, Tainan City
Opening hours: 10:30-21:00

三船熱炒100 San Chuan Stir-fried Cuisine 100
Address: No. 136, Kangle Street, West Central District, Tainan City
Opening hours: 11:00-14:00/17:00-23:00 (Monday - day off)

_________________
IG：foreignerintw
Photography：高雄攝影 Amedee Photography
Youtube: https://youtu.be/94mq7OomzdA

木下ゆうかの新グッズが遂に登場！！(バンカーリングとトートバッグもあるよ！）
木下ゆうかと「せいこせんせい」のキュートで味わいのあるイラストが絶妙にマッチ！持ってるだけで楽しくなっちゃうグッズがTシャツ、トートバッグ、スマホリングになりました！
この機会に是非お求めください！

■Tシャツ 各3,000円（税込）

　・レディースM（ドルマンタイプ）
　　カラー：ホワイト、チャコール
　・S、M、L、XL（男女共通）
　　カラー：ホワイト、デニム、ライトイエロー

■トートバッグ 2,000円（税込）

■スマホリング　1,500円（税込）


販売期間：7/8 (日) 23:59まで
発送時期:7月末から8月上旬より順次発送

※サイズ、カラーにより在庫切れになる可能性がございます。
※送料は別途かかります。
※完全受注生産になりますので、7月末から8月上旬より順次発送を予定しております。
※キャンセルにより在庫数は変動いたします。予めご了承ください。
※コンビニ決済に関しまして、入金期限を過ぎますと自動キャンセルとなりますのでご注意ください。

▶販売はこちらから
https://muuu.com/videos/a5228e150c98b01b

豆乳
https://amzn.to/2MfrZbG
電動ペッパーミル 傾けるだけで挽けるコショウ・岩塩ミルhttps://amzn.to/2kIYCTp

you can leave a comment if you have any suggestion on what you want me to eat next!😆
[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today, i ate from Gin No Sara, 2 sets of 50 sushi that contain different kinds of sushi like Salmon Roe (Ikura | Red caviar, is a caviar made from the roe of salmon, trout, or cod. It is distinct from black caviar) , Engawa (Engawa refers to the parts of muscle in flounder fish’s edge, Not only it makes for a delicious Japanese treat, it also serves a plethora of health benefits as well), Chutoro (is the name for medium fatty tuna when served in sushi restaurant, is usually found near the skin on the back and belly) and more, with tea as a drink, all that is so high in calories. it was so delicious and amazingly tasty !!!

やってほしいことや食べてほしいものがあったらコメント欄で教えてください！😆

⭐︎FOLLOW ME
☆Twitter https://twitter.com/mochiko0204

☆instagram https://www.instagram.com/yuka_kinoshita_0204/?hl=ja

☆Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382

weibo（中国の大きいSNS）にも動画やコメントを載せているよ！
https://weibo.com/mochiko0204

台湾での震災を受けてUUUMオリジナルのチャリティリストバンドを作成しました。
この売り上げは全額寄付させていただきます。
#台湾加油 !みんなが力を合わせれば大きな力になるよ！https://muuu.com/videos/3114dc865d8ddbc0

⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました！】https://uuum.skiyaki.net/yuka_kinoshita

⭐木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！

セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA

【はらぺこパズル】ごはんに恋をした
［iOS］http://bit.ly/2aWQUDK
［Android］http://bit.ly/2btZ3eP

【大食いYouTuber】木下ゆうか　はじめてのPhotoBook
木下ゆうかＰｈｏｔｏｂｏｏｋ　"ｙｕｕｋａ"
定価：1250円（税別）
発売元：講談社

全国の書店の他、ネット書店で販売中！
http://kc.kodansha.co.jp/product?isbn=9784063650099

木下ゆうか：“Yuka Kinoshita” Japanese

⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx（@aphexx9 )-English subtitles
Thank you Range o（@orange0204)-Chinese subtitles
Thank you Waza_leji(Ieji_San) -Arabic subtitles
Thank you Taejun Lee -Korean subtitles
Thank you Jane-Korean subtitles
Thank you miu sister-Indonesian subtitles
Thank you Sony Boy-German subtitles
Thank you 香港國のパンダ・M-Hong Kong subtitles
Thank you 日本語字幕 Soraさん
Thank you My Nguyen-Vietnamese subtitles
for supporting in making subtitle.

If you've captioned/subbed one of my videos please inform me via E-mail. Thank you

⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter　@K__j_344）
http://t.co/rWRrlpd5Pc

せいこせんせいにイラストを書いていただきました！
twitter: @seikosense
日本版：https://www.creema.jp/c/poolywooly/item/onsale
海外版：https://jp.pinkoi.com/store/seikosensei

木下ゆうか年表
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！

大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em


I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]

◆【５分漬けるだけ】料理人の父が遺してくれた我が家の神レシピ『超やべぇ野菜漬け』
Recipe⇒https://youtu.be/RKDGG9w9GWg

◆こっタソ動物園チャンネル
新しいチャンネルです！こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals

ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world

【材料】（保存期間：冷蔵で約4日、冷凍で約1か月）
●中華麺（ご飯、冷凍うどん、そうめん、パスタ何でも合うよ♪）
●豚ひき肉：約400~500g
●えのき：1パック（椎茸でも美味しいよ♪）
●ニラ：5本くらい（好きな方はもっと多くてももちろんOK）
●卵：人数分
●にんにく：2片（チューブタイプでも大丈夫なんですけど香りが全然違うので出来れば生がオススメ）
●生姜：にんにくと同量くらい
●紹興酒：大さじ2（普通のお酒でもOK）
●みりん：大さじ2
●醤油：大さじ2
●赤味噌：大さじ2（普通のお味噌でもOK）
●オイスターソース：大さじ1
●砂糖：大さじ1
●甜面醤：大さじ1
●豆板醤：小さじ1（コチュジャンでもOK）
●創味シャンタン：小さじ1/2〜1（鶏ガラスープの素、ウェイパーでもOK）
●花椒油（胡麻油でもOK）
●ごま油
●ブラックペッパー
●お好みで花椒、ラー油、きゅうり、メンマ
※お使いの味噌によって塩分が変わってくるのでまずは大さじ2入れて味見をしてから足してみてね♪
※砂糖も甜面醤を使わない場合やお使いの味噌によって変わるので味見をしてからお好み量入れて下さい。
-------------------------------------------------------
前回本当に沢山の方に作って頂けて沢山の方に大好評だった
父が遺してくれた我が家の神レシピ！(父ちゃんもきっと喜んでます)
今回はその第二弾という事で
『超やべぇ肉ニラえのき』作らせて頂きました。
お店に負けないような本格的な味をご家庭でも簡単に作れるよう
父ちゃんが考えてくれたものです。（暑い時期になると必ず作ります♪）
香ばしい味噌の風味、きのこの旨味や色んな出汁を吸った豚肉が、本当に味わい深く、最高にやみつきな美味しさなんです(*^^*)
しかも香りまで最高に美味しく仕上がってます。
(昔、家近くでこの香りがするとダッシュで家に帰った良い思い出がありますｗ)
お客様第一で病気になってからもお店を休む事は一回も無かったくらい、料理で美味しいと言ってくれるお客様の笑顔が大好きな父ちゃんだったので、コロナ禍で本当に大変な世の中ですが、前回同様、このレシピで少しでも多くのご家庭の食卓で笑顔が作れたら、天国にいる父ちゃんも喜んでくれると思います。
これからの季節、冷やしたラーメン、うどん、素麺にも最高だと思いますし、
あとはやっぱご飯！！!(^^)!
ほっかほかのご飯にこの『超やべぇ肉ニラ』を乗せて卵乗せて食べたら、ウマすぎて最高に幸せな気持ちになれます♪
ダイエットや糖質制限されている方は、きゅうり、大根、人参をスティックにしてディップして食べても良いですし、豆腐や、今回みたいに茄子やズッキーニの上にチーズと一緒に乗せて焼いても最高に美味しいです。
カレーに乗せたり、パスタに和えたり、グラタンの具材にしたり、春巻きで巻いてもマジで旨いですよ♪
今回も作り方は炒めるだけ！おつまみに関しては乗せて焼くだけ！（オマケまで見てくれた皆さんありがとう♪）
どちらも本当に簡単ですけど、とにかく味と香りが最高に美味しいです。
ご家庭で簡単に作れるお店の味を是非皆さん作ってみて下さい。
あと花椒を食べた事がない方は今回の料理は花椒抑えめなので、これを機に一度使ってみて下さい。少しピリッとした痺れる辛味や香りが本当にやみつきになりますよ♪

[Ingredients] (Preservation period: about 4 days refrigerated, about 1 month frozen)
● Chinese noodles (Go well with rice, frozen udon, somen, pasta as well ♪)
● Minced pork: about 400~500g
● Enoki mushrooms: 1 pack (Shiitake mushrooms are also good)
● Chives: about 5 chives
● Eggs: enough for several people
● Garlic: 2 cloves
● Ginger: about the same amount as the garlic
● Shoko-shu: 2 tablespoons (Normal sake is fine too)
● Mirin: 2 tablespoons
● Soy sauce: 2 tablespoons
● Red miso paste: 2 tablespoons (You can use regular miso too)
● Oyster sauce: 1 tablespoon
● Sugar: 1 tablespoon
● Tian men jiang: 1 tablespoon
● Dou ban jiang (or gochujang): 1 tablespoon
● SOMI shantung: 1/2 to 1 teaspoon (or chicken broth or Weipa)
● Huājiāo oil (Sesame oil is fine too)
● Sesame oil
● Black pepper
● Huājiāo, Ra-yu, cucumber, pickled bamboo shoots as you like
※ The salt content will vary depending on the miso you use, so try
adding 2 tablespoons and taste before adding more.
※ If you don't use sugar or Tian men jiang, or depending on the miso
you use, the taste will vary, so taste it before adding the desired
amount.
-------------------------------------------------------
The last time I shared the recipe my father left to me, I had a lot of people make it and it was a big hit.
(I'm sure my dad would be happy to hear that.)
This time, I made the second version, "Amazingly Yummy Pork, Chinese Chives & Enoki with Miso Topping"
My dad came up with this recipe so that you can easily make it at home with the same authentic taste of a restaurant. (I always make it when the weather is hot ♪)
The fragrant miso flavor, the mushroom flavor, and the pork that has absorbed the various broths are really flavorful and addictive (*^^*)
Moreover, the aroma of the pork is also very delicious.
(I have good memories of dashing home when I smelled this aroma near my house in the past.)
Even after he got sick, he never took a day off from work.
He loved to see the smiles on his customers' faces when they said how delicious his food was.
I think my father in heaven would be pleased if you give it try.
It would be great with chilled ramen, udon, or somen in the coming season.
And then there is rice! (^^)!
If you put this "Amazingly Yummy meat sauce" on a bed of rice and top it with an egg, it will be too good to eat and you will be very happy.
Again, all you have to do is stir-fry them!
And as for snacks, just put them on top and bake them! (Thanks to everyone who took the time to look at the extras ♪)
It's really easy to make, but the flavor and aroma are just amazing.

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In this video, we headed down to Lim's Fried Oysters to eat a massive plate of Oyster Omelette. Lim's Fried Oysters is located at Berseh Food Centre, near Jalan Besar MRT station. Oyster omelette, also known as orh luak in Chinese dialect, is a traditionally Chinese dish brought over to Singapore by immigrants. It is a savoury dish with oysters tossed in eggs in the style of an omelette, with sweet potato starch added to make it thicker and crispier. It is usually accompanied with a chilli sauce on the side. Lim's Oysters is a family-run business that was passed down from father to son, who is the current chef, with over 50 years of operation.

For my serving, I ordered 20 plates worth (SGD$100), which were plated onto my giant plate. Garnished with coriander, it was speckled with thick, juicy oysters and looked tantalisingly good. The omelette was crispy on the outside and moist on the inside, with a plump oyster present every other bite. Fried in lard, it was sinfully delicious with a visible pool of oil on my plate. The addition of the sour and slightly spicy chilli sauce, together with the fresh coriander, complemented the "heaviness" of the dish well. As always, with such a heavy, decadent dish, it became rather overwhelming towards the end. As a single serving, it would be a perfect and affordable treat for yourself during this Covid-19 period.

Do support local businesses and have a plate of Lim's Oyster Omelette!

Visit Lim's Fried Oysters at:

Berseh Food Centre, #01-32
166 Jln Besar
Singapore 208877

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