Special feature of 1905 film network The 3,000-year-old myth epic is waiting to bloom, and it is the right time to sharpen the sword for ten years. On July 10th, the Beijing premiere of the movie "Building a Dream" was held in china national film museum. On the same day, the movie channel specially launched the premiere of "Feng Shen Part I" to be broadcast live by the media, and the nearly 7-hour panoramic view directly hit the red carpet and grand ceremony of the premiere, and explored the behind-the-scenes story of this screen masterpiece for the audience of the whole network in rich forms such as interview dialogue, post-screening exchange, expert seminar and exhibition tour.

Live in china national film museum, the host of the movie channel.LanyuPresided over the premiere ceremony and the seminar of "Feng Shen I", and directly talked with the core creators in the "Blue Feather Living Room"; hostGuo WeiPresided over the red carpet ceremony of the premiere and the post-screening exchange activities such as the M viewing group, and introduced the whole series of creative guests to the audience; Together with the film production designer and modeling guidance.Timmy YipChina national film museum curator Huang.Eddie CheungFilm criticRaymond ZhouTongyou costume props exhibition hall, hostExplore the mystery behind the visual symbols of the film for the audience; Sitting in the live broadcast room of the movie channel, the hostExplain the unique cultural significance of this series in series with invited experts and scholars for the live audience. Through the film channel and the media matrix platform, this live broadcast activity is broadcast to the whole network, which helps the release of "Fengshen Part I" with high volume.

Lan Yu, host of movie channel

Guo Wei, host of movie channel

Roman, the host of movie channel, talks about Ye Jintian.

Movie channel host Kanazawa

National fantasy, ingenuity. Directed by and based on China’s classic novel The Romance of the Gods and the story book The Story of the King of Wu, the film Part I gathers the top filmmakers of Chinese movies and the leading technology in the industry. With the opening work of the trilogy of the Gods and the appearance of China’s first national myth epic film, it will officially land in the national cinema on July 20th.

Ten years and a quarter, feelings are surging. On the red carpet of the premiere, not only the core creator of "Feng Shen I" came dressed up, but also the participants of the trilogy series who had not appeared in the first part appeared together, and the singer who had not appeared for a long time also appeared as the singer of the ending song. At the premiere ceremony, Wu Ershan met with the media and audience with the whole cast of "Feng Shen I", and at the same time, he talked about the test of special effects makeup for an average of four and a half hours a day, "confessing" idols, restoring the expression pack of "God Blessing" and recreating the dance in "New da ji".

As a guest in Lanyu Living Room, director Wu Ershan frankly said that the trilogy of Feng Shen, including Feng Shen Part I, was his longest-running and most important film so far, and "tears filled his eyes at the moment when he got the dragon logo". Wu Ershan, who talked about the co-actors, is full of appreciation and gratitude to the specially invited "drama bones" ChristianRandPhillips, Bo Huang, Yolanda, etc., and to the carefully trained "proton group" young actors. I hope that the audience who bought tickets at that time will be "worth the fare".

Lan Yu living room: Wu Ershan praised ChristianRandPhillips and other masters.

ChristianRandPhillips, the starring actor who was praised by the director, frankly thanked the screenwriter for writing this "charming villain" so well. When he saw this multi-level role in the script, he felt compelled to play it. After being confirmed by the director’s invitation, he was even more excited that "all his mobile phones fell to the ground". As charming as he was in those days, he revealed that he worked out with young actors every day in order to restore the figure of the role military commander. This reinterpretation also needs to overthrow all previous impressions of Zhou Wang, hoping to bring strangeness to the audience.

ChristianRandPhillips

Even though the joy of the scene "spits out" Ye Jintian’s designs of armor and enthronement clothes are too heavy, ChristianRandPhillips still sincerely expresses that once he wears these clothes with real feelings, he can immerse himself in the role and present a better performance effect.

Exquisite and fitting costume design endows "Feng Shen I" with a wonderful texture that takes both fantasy and reality into consideration. In a live interview with the movie channel, production designer and Ye Jintian, the film’s styling director, said that the clothes used in the film did not pursue the true tribal style of Shang Dynasty, but more restored the temperament of the gods depicted in the novel "The Romance of the Gods", which combined the aesthetic characteristics of many dynasties and covered the excellent traditional art form of China.

Timmy Yip

While enjoying the costume props exhibition of "Feng Shen I" in china national film museum, Ye Jintian, who carefully interpreted the costume characteristics of the main characters such as Yin Shou, Jiang Queen and da ji, went on to point out that the design of costume ornaments and scene props is based on the human world and has realistic scientific basis, which is not a completely mythical realm. Taking Lei Zhenzi’s 1:1 large-head conceptual design sculpture on display as an example, he said that the dynamics should start from the form first, and should be sampled from the reality in combination with the identity of the role, which should not only show the emptiness of myth, but also have a real feeling that can convince the audience.

Ye Jintian’s Random Talk on Fashion and Design Concept

Changyou weapons and props exhibition hall, film critic Zhou Liming respectively interpreted Yang Jian’s three-pointed double-edged knife, the backing of "Proton Brigade" and other popular exhibitions. Combining with the props dagger in Bigan’s Gouxin Bridge, Zhou Liming analyzed its adaptation to the role’s identity and the irony extended from it, and affirmed the cultural image significance given to the props by the art team. In his view, the blessing of funds and technology makes it possible to visualize the legendary scenes, and the story of "sealing the gods" belonging to China can also be compared with the best movie IP in the world, such as Lord of the Rings and Marvel superheroes.

Zhou Liming’s Understanding of the Meaning Behind Weapon Props

Huang Xiaowei, the curator of china national film museum, was deeply touched by the fact that he finally "returned" in the name of film by learning from the beautiful clothes and ornaments collected in many museums across the country. In her view, the props presented in the film, such as divining tortoise shells, can make the audience appreciate the original source and charm of the word "culture". Such exhibitions and exhibitions can make the audience understand the story behind the film more intuitively, and fully feel the achievements of China’s film art and technology, as well as the unique pursuit of China filmmakers.

Huang Xiaowei spoke highly of this exhibition.

At the premiere scene that opened one after another on the same day, "Fengshen Part I" not only received positive comments from the college students of the M viewing group, but also was warmly praised by the guests in the IMAX special movie theater, such as,,,, and, with a good reputation. In addition, more experts and scholars from different cultural fields also expressed their professional opinions through live broadcast after watching the movie.

M group photo after the screening

Shi Aidong, a researcher at the Institute of Literature of China Academy of Social Sciences and a professor at the University of China Academy of Social Sciences, was a guest in the live broadcast room of the movie channel, pointing out the educational value of "Feng Shen I" to the contemporary era in terms of the view of good and evil and the view of right and wrong. From the perspective of storytelling that he has studied specially, he thinks that when facing the difficult problem of trilogy segmentation, the master has grasped the unchangeable structure such as the main line of connection and transformation, and the nodes of character relationship, and has also developed a gorgeous and reasonable imagination for the changeable part, which makes the idea ten years ago finally implemented as a trilogy epic, which is quite rare. Li Tianfei, a writer who is also a guest studio, also praised the adaptation of the film to the Romance of the Gods, pointing out that the drama that circumvents the chapter-to-chapter storytelling branch foreshadows the main thread and makes this well-known fairy tale film further.

Shi Aidong and Li Tianfei are guests in the live broadcast room of the movie channel.

Ma Weidou, the founder of Guanfu Museum and a cultural scholar, and Fan Deng, a media person and doctor of film studies, sat around the table with Huang Xiaowei, Zhou Liming, Wu Ershan, Ran Ping, Ye Jintian and other film creators. Combined with the survey results of the ordinary audience on the story of "Goddess-worshipping" and the background of the film, they conducted interesting discussions on the multiple cultural dimensions such as the origin of myth, historical background, story name and scene, idiom extension, character characteristics, etc., and commented on the promoting significance of this giant system to the innovative presentation of Chinese traditional culture and the development of China film industry through talking and laughing.

On-the-spot seminar of "Feng Shen I"

Panoramic presentation, full-line scanning, comprehensive interpretation and full-time communication. Integrating the power of the media, the movie channel broadcast the premiere of the movie "Fengshen Part I" in depth, and delivered the first word of mouth to the audience of the whole network for the first time, relying on powerful experts and media resources to effectively warm up the film release. Let’s start a myth, build a dream and worship the gods. On July 20th, please go into the cinema and enjoy the film "Worship the Gods Part I" with both image charm and cultural power.

Food safety consumption tips

The long shelf life of canned food depends entirely on preservatives?

Open the lid (bag) to eat, delicious, convenient storage, recently, canned food has become a must-have item in many families’ inventory. However, an online micro-survey conducted by the reporter of China Consumer News recently on more than 200 consumers shows that most people’s comprehensive "goodwill" towards canned food is actually not too high because of the doubts that the food is not fresh, too many preservatives must be added, and too many nutrients are lost. But do these doubts really make sense? Let’s listen to experts in the field of food science.

Respondents’ cognition of canned food

Have you ever heard of soft cans?

In the era of relative scarcity of materials, canned food used to be a different flavor full of "luxury". In many memories of post-70s and post-80s, canned food is a nutritional product that can only be eaten on holidays or when you are sick.

Canned food was once a fancy food on the monotonous table of ordinary people. Almost all food can be canned. It is said that the selection of canned food is diverse, which can make people feel the richness of Manchu-Han banquet.

However, if your knowledge of canned food remains at the level of fruits, vegetables, fish and meat packed in tin cans or glass bottles, it may be a bit "outdated".

The National Standard for Food Safety "Canned Food" clearly defines canned food as a commercial aseptic canned food which is made of fruits, vegetables, edible fungi, livestock and poultry meat, aquatic animals, etc. as raw materials and processed by pretreatment, canning, sealing and heating sterilization.

Wu Xiaomeng, an associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, explained in an interview with the reporter of China Consumer News that the first meaning of canned food is sealing, and the second is to achieve commercial sterility. Its packaging can be either hard packaging represented by traditional metal cans or glass cans, or flexible packaging such as aluminum foil bags and high-temperature retort pouch, which is generally called soft canned food. For example, aluminum foil bagged vegetable bags in all kinds of self-heating foods, or prefabricated normal-temperature cooking bags such as Sichuan-flavored pork slices and fish-flavored shredded pork, all belong to the category of canned food.

Around 2000, as the earliest industrialized category in the food industry, canned food was gradually labeled as "unhealthy".

In 2003, an online list of "Top Ten Junk Foods Published by WHO" (canned food is on the list) was generally regarded as the fuse of canned food being cold among the people. Although this list has been fully falsified, it seems that it is difficult to open the tongue code of Chinese people, especially the traditional "hard cans" (metal or glass cans).

The data shows that although China’s canned food production ranks among the top in the world, the per capita consumption of canned food is less than 8 kilograms, and many people even consume less than two boxes a year.

Respondents’ purchase of canned food

Eating canned food is about the same as eating preservatives?

This micro-survey shows that 69.68% of the respondents rarely buy canned food, and 21.72% only buy it occasionally. At the same time, although 57.92% of the respondents believe that canned food is easy to store and suitable for hoarding at home, 32.58% of the respondents still believe that canned food "has a long shelf life and must have too many preservatives".

In fact, canned food is one of the few foods without preservatives or with the least amount of preservatives.

According to the National Food Safety Standard for the Use of Food Additives, except canned bayberry (propionic acid and its sodium salt and calcium salt are allowed to be added, the maximum dosage is 50g/kg), canned bamboo shoots, pickled vegetables, edible fungi and nuts (sulfur dioxide is allowed to be added, the maximum dosage is 0.5g/kg) and canned meat (nitrite is allowed to be added, the maximum dosage is 0.15g/kg), which requires very low dosage.

Then, cans that can be kept for 1 to 3 years or even longer at room temperature can be kept fresh by "frozen age".

Wu Xiaomeng told the reporter of China Consumer News that canned food actually protects food safety through sterilization technology and sealed storage. In most cases, food spoilage is caused by bacteria, molds and other microorganisms. Processing canned food by sterilization means such as high temperature and high pressure can kill a large number of these microorganisms. At the same time, processes such as venting and sealing can greatly reduce the oxygen content in food and containers, make some potential microorganisms in the containers grow stagnant, and block the passage of oxygen or microorganisms outside the containers into the containers, thus ensuring food safety. With the development of food processing technology, new technologies such as modified atmosphere sterilization and microwave sterilization have shorter heating time, lower energy consumption and more efficient sterilization.

Therefore, it is unnecessary to worry about too many preservatives in canned products. The "popular science" on the Internet that "eating canned food is about eating preservatives" is completely alarmist.

Canned food is not fresh and nutritious?

The survey found that among the respondents who "never bought" canned food, 52.94% thought canned food was not fresh.

Although some consumers began to consider choosing canned food that is easier to preserve because of epidemic prevention and control, hoarding goods at home and other factors, this did not change people’s understanding of its "stale".

In fact, the appearance of canned processing technology itself is to keep food fresh.

Wu Xiaomeng explained that foods such as meat and fish will rot quickly if they cannot be processed in time. If vegetables and fruits are not processed in time after picking, the nutrition will be lost continuously. Therefore, some brands with a relatively complete supply chain generally choose to adopt and make the ingredients at the mature stage with the largest output, and the whole material selection and processing process even takes less than 10 hours. Compared with the route of fresh ingredients from picking, transporting and selling to consumers’ refrigerators, there is no more nutritional loss.

Of course, some vitamins with low heat resistance will be lost in the process of canned food processing, but most nutrients will be preserved. Compared with the loss of nutrients caused by daily household processing and cooking vegetables, this loss is not more.

Sometimes, canned food may be beneficial to the maintenance of vitamins. For example, although canned tomatoes have been sterilized, most of the vitamin C content is still there when they leave the factory, and it is relatively stable. Another example is canned fish. After high-temperature and high-pressure sterilization, not only the meat quality and bones of the fish are softer, but also a large amount of calcium is dissolved out. The calcium content of a box of canned fish can even be 10 times more than that of fresh fish with the same weight, and minerals such as iron, zinc, iodine and selenium in fish meat will not be lost.

Why can’t "fat" cans be eaten?

In most cases, consumers are advised to buy products from regular manufacturers in large shopping malls or supermarkets, and judge the quality of canned food from the aspects of appearance, packaging, sensory quality, label and brand.

Wu Xiaomeng reminded that the cans of normal metal cans should have a complete shape, no deformation, no damage, no rust spots and a concave bottom cover; The center of the metal cover of the glass bottle can should be slightly concave downward, and the contents should be complete in shape, clear in soup and free of impurities when viewed through the bottle body.

What needs special reminder is that if you encounter the following situations, no matter how attractive the contents of the can are, don’t eat it.

One is canned "fat listening", that is, expanding cans. The main reason for tank expansion is that the inside of the can is polluted by microorganisms and produces gas. When these gases gather to a certain extent, the can will be deformed. Therefore, the can’s "getting fat" is a very obvious danger signal that it has gone bad.

Second, the canned packaging is leaking and moldy. In the process of storage and transportation, canned products will be deformed due to bumps and other reasons, and the seal of the can cover will leak, which will lead to the contact between the products in the can and the outside world, and microorganisms may take the opportunity to enter.

The survey found that 93.21% of the respondents had the right choice. However, about 7% of the respondents still thought that the collision caused by transportation was not a big problem and chose to buy and eat.

Wu Xiaomeng reminded that most canned meat and fruits and vegetables are not heavy, so it is recommended to eat them as much as possible after opening. If you can’t finish it, you should pour it into enamel, ceramic or plastic food containers, seal it with plastic wrap and store it in the refrigerator and finish it as soon as possible.

As for canned sugar sauces and jams, the sugar content is generally 40%-65%. Relatively speaking, it is not easy to deteriorate after opening, but it is still not careless. If you can’t eat it all at once, you should cover the jar, or pour it into other containers and seal it with plastic wrap, and then put it in the refrigerator for preservation. Try to eat it in two or three days. In autumn and winter, it can be stored for a few more days. (Reporter Li Jian)