"Because the artillery suddenly 'dumb fire', Later, it was said that it was the same as position 169, because the ammunition consumption was too large and too many shots would be supplied for a while. It was not wrong to say so, because at the peak of the attack, the number of the two strange things released by the Vietnamese army below was too large to count. Have you ever seen ants crossing the river? That's what it feels like, If they are piled together, The density is almost a "ball", So in this case, The firepower of the artillery group is especially strong, Ammunition consumption far exceeded previous expectations, After all, no one expected to meet such a thing at that time, We didn't know how to describe it when we sent back messages on walkie-talkies at the front line. Anyway, it just said that the number of enemies was very large. Hit them hard, It was also the most intensive shelling I have ever seen. In the blink of an eye, It is normal to drop 4-6 shells on an area of about one square meter or even at the same time. The entire position 142 trembled under the shelling, At last, I felt that the ground under my feet would be overturned. Now think about it. If it weren't for the artillery comrades' hard support for us, the dozen or so people and the guys in our hands at that time could not withstand the attack of so many strange things. If they were called to rush up, they would have to tear us up and chew us up.Disponible depuis ce vendredi 2 septembre sur Netflix, Chef’s Table: France nous emmène dans les cuisines étoilées de quatre chefs français, à la rencontre d’hommes et de femmes qui réinventent la sacro-sainte gastronomie hexagonale.L’innovation, sans renier la tradition. C’est tout le défi que se sont lancés Alain Passard de L’Arpege, Michel Troisgros de la Maison Troisgros, Adeline Grattard de Yam’Tcha, et Alexandre Couillon de La Marine. Ils ont dû bousculer le sacré, renverser les codes, embrasser d’autres cultures et les mêler à des recettes ancestrales.Et dans un milieu aussi conservateur que la haute gastronomie, l’affaire est loin d’être simple. Qu’ils officient à Paris ou en région, nos chefs se sont heurtés aux limites de l’imagination de certains. Qu’importe, les limites sont faites pour être dépassées…De Paris à Roanne, en passant par Noirmoutier, ces quatre orfèvres du goût ont accepté de se confier, de se raconter, devant la caméra de David Gelb, créateur de Chef’s Table. Leurs parcours, leurs échecs et leurs angoisses, mais aussi leurs victoires et leurs aspirations, chacune de ces histoires en dévoile autant sur l’homme ou la femme sous la toque que sur ses créations.Et une fois de plus, comme lors des deux premières saisons, la série documentaire émoustille les papilles et dépasse la contrainte de la vidéo pour exciter chacun des cinq sens. À l’occasion de ce troisième volet en terre Gauloise, le poster de Chef’s Table: France se pare même des couleurs du drapeau français.Public Tree (String name) {她以为，换一个也会经受同样或者别样的考验。BBC宣布续订第11季。3. Basic Handling of Activity ExceptionArticle 19 After receiving the application, the fire control institution of the provincial public security organ shall issue an acceptance certificate if the application materials are complete and conform to the legal form. If it is not accepted, it shall issue a certificate of rejection and state the reasons; If the application materials are incomplete or do not conform to the legal form, the applicant shall be informed of all the contents to be supplemented on the spot or within five days. If the application materials are not notified within the time limit, the application shall be accepted from the date of receipt.
