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一国家级平台新增33个重点项目 助推智能出行成果转化,一国家级平台新增33个重点项目 助推智能出行成果转化_我的网站

A |     　　广州8月21日电 (蔡敏婕 刘露璐)“乘‘智’而上，词元赋‘能’”全国高校区域技术转移转化中心(粤港澳大湾区)陆空一体化智能出行分中心项目平台入驻活动21日在广州番禺举行。    

    A farmer harvests green beans at a vegetable production base in Yantai, East China's Shandong Province, on August 21, 2024. Photo: VCGA viral internet joke about eating raw green beans for weight loss has recently put the humble vegetable in the spotlight. After news reports that a guy lost weight following food poisoning caused by undercooked beans, Chinese netizens jokingly dubbed them a "forbidden weight-loss hack." Others took the joke even further, asking — tongue firmly in cheek — exactly how undercooked the beans needed to be to achieve the "best weight loss effect."
For residents of East China's Shandong Province, however, green beans have never been a miracle diet food or an internet meme. Instead, they are an unmistakable sign that summer has arrived — and, for many families, the beginning of weeks of eating them, giving them away and wondering how on earth there are still more waiting to be picked.
The season of endless beans 
For Zhao Qian, a Shandong native, summer has always had a familiar color: green.
"When I was little, the moment different bean dishes started appearing on the table day after day, I knew summer had arrived," Zhao told the Global Times. "No matter how many we ate, there were always more. It was as if the vines kept producing beans overnight."
A Chinese saying goes, "Eating beans in summer is better than eating meat." Heat-loving green beans have been cultivated in China for more than one thousand years. Originally introduced from abroad, they gradually found a permanent place on Chinese dining tables thanks to their versatility, nutritional value and ability to fill hungry stomachs, according to an article published by People.cn.
Today, with the rise of greenhouse farming and an increasingly sophisticated cold-chain logistics network, fresh vegetables are available year-round across China. The old rule of eating produce only in season has largely given way to year-round abundance. Yet in Shandong, China's largest vegetable-producing province, green beans remain inseparable from summer. More than an endless seasonal harvest, they have become the taste of home for generations of locals.
One of Zhao's strongest childhood memories wasn't eating the beans, but preparing them. 
"Every summer, the adults would hand me a basin full of freshly picked beans and ask me to strip off the tough strings along both sides," she recalled. "I'd sit on a little stool and work through the whole pile. It looked like an easy job, but after peeling bean after bean, my fingertips would start to hurt. By the time I finished one basin, there was always another one waiting."
For many families in Shandong, summer means an endless cycle of picking, eating and sharing green beans. In vegetable gardens, rows of trellises are soon covered in climbing vines. When the peak harvest season arrives, the beans need to be picked almost every day before they become old and fibrous. Those that cannot be finished at home are packed into bags and given to relatives, neighbors and friends.
"Your family has beans, and so does mine, but we still give them to each other," Cao Yu, a Shandong native who grew up on the Jiaodong Peninsula in East China, told the Global Times on Wednesday with a laugh. 
A plentiful harvest also brings what locals jokingly call "bean freedom" to the dinner table. Sesame-dressed beans, braised beans with pork ribs and, above all, bean-filled steamed buns — a dish mentioned by almost every Shandong native interviewed by the Global Times. For many people, these dishes are no longer simply seasonal food, but the familiar taste of summer, family and hometown.
The hands that harvest summer 
Behind the seemingly endless harvest is another busy summer ritual — picking. For many elderly farmers, harvesting green beans means spending hours each day moving from one trellis to another, reaching through dense vines and picking bean after bean by hand.
A nail salon in Jining, Shandong Province, recently went viral after offering free "bean-picking manicures" to residents aged 60 and above. Instead of fashionable designs or glittering decorations, the salon applies thicker, longer nail extensions that make it easier to pinch and snap off the beans while protecting fingertips from pain. A coat of colored polish is added simply to help conceal stains left by vegetable sap, according to video clips circulating on Chinese social media platforms Douyin and Sina Weibo. 
The salon owner, herself the daughter of farmers, said thumb injuries and damaged fingernails are common during the bean-picking process. In videos posted on her Douyin account, many elderly women said the manicures made picking beans much easier. Even more amusingly, some older men initially refused to get a manicure, only to change their minds after hearing enthusiastic recommendations from the "grandmas' group."
For perhaps the first time, beauty took a back seat to practicality, and a manicure became another way of caring for hardworking hands.
While the internet continues to joke about undercooked beans as a shortcut to weight loss, doctors stress there is nothing amusing about eating them raw. Liang Jiajing, a clinical nutritionist at the Second Affiliated Hospital of Anhui Medical University, said raw or undercooked beans contain naturally occurring toxins that can cause nausea, vomiting, abdominal pain and diarrhea, but the toxins are destroyed through thorough cooking, according to a Jimu News report. 
The internet may remember green beans as the latest viral "weight-loss hack." In Shandong, however, they tell very different stories — one of overflowing harvests, bags of beans exchanged between neighbors, family recipes passed down through generations, and hardworking hands that quietly bring the harvest to the table. Long after the online jokes fade, the taste of summer — and of home — remains.
。继首批9个项目入驻运营后，再有33个重点项目正式进驻，标志着该国家级平台在高校科技成果转化领域跑出“加速度”。8月21日，全国高校区域技术转移转化中心(粤港澳大湾区)陆空一体化智能出行分中心项目平台入驻活动在广州番禺举行。广州市番禺区委宣传部 供图　　2025年4月，教育部批复同意建设全国高校区域技术转移转化中心(粤港澳大湾区)。作为国家布局的全国性区域中心，其将发挥粤港澳大湾区科技创新与产业集聚优势，打造立足湾区、辐射全国的高校科技成果转化高地。

B | 　　去年12月，生物医药、陆空一体化智能出行等多个区域技术转移转化分中心揭牌，标志着中心按多分中心架构运行。

C | 其中，智能出行分中心聚焦飞行器续航时间不足、网联智能化不够、飞行器安全性能不高等难点，围绕新型能源动力、智能网联、低空飞行器三大领域，面向全国高校、匹配产业需求，开展有组织科研、转化及人才培养等工作。　　在21日的活动现场，智能出行分中心交出半年“成绩单”：第二批33个项目进驻、8个平台签约，广州大学城词元·智能体联合创新工坊启动，珠江科技创新院揭牌，万博云创中心、新造智造新城、经开区智造中心3个OPC社区同步发布，11个科创生态伙伴链接合作。　　本次进驻的33个项目涵盖低空飞行器、新型能源动力、智能网联和人工智能等领域，系统展现了大湾区智能出行产业的创新成果与市场前景。　　一批高价值项目正加速落地：“AI驱动的智能网联动态能效提升算法IP及芯片”攻克AI射频增强处理器技术，为低空、商业航天、6G通信打通关键通信堵点；“国产自主可控无人机飞控研发与产业化”打造全栈国产化无人机飞控，以国产装备护航低空经济大规模商业化起飞。　　为支撑项目发展，智能出行分中心联合广州数字科技集团有限公司启动立体智慧交通运营中心、低空飞行器质量检验检测平台、车路云一体化出行服务平台3个新建平台，同步引入全空间无人体系装备中试平台等10个共享平台，为进驻项目提供技术攻关、测试验证、商业闭环等公共服务。

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