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China considers higher patient fees to fund salary boost for doctors

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Guo Jianying, inspector of the pricing division of the National Development and Reform Commission (NDRC), said the authorities were studying feasible adjustments in medical service costs, particularly at public hospitals, as part of reforms. [Continued underpayment] will be very dangerous. ...Doctors will think of other ways to make money and it is bad for patients, doctors and the governmentWen Jianmin, orthopaedist Guo said the new costs should reflect the value of services provided by medical workers while being acceptable under basic health insurance schemes. Read More...

Hong Kong production of Closer wont have films ending, as actors talk about the challenges of

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Closer is an award-winning play by British playwright Patrick Marber. It was first performed at the Royal National Theatre in London in 1997, but is probably best known for Mike Nichols’ 2004 film adaptation starring Julia Roberts, Jude Law, Natalie Portman and Clive Owen. Although Marber adapted his own play for the screen, Nichols’ film ends differently. For the version to be staged this week by Sweet and Sour Productions at Hong Kong Repertory Theatre’s Black Box venue in Sheung Wan, director Candice Moore says she has stuck to the original script. Read More...

Opinion | Persimmons: where they come from and how to eat them squishy, crunchy or cooked

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Autumn sees piles of luscious golden or tawny, tomato-like fruit fill the aisles, and consumers hotly debating whether they are best eaten crunchy or squishy. There are several varieties and cultivars of the fruit but dominating the commercial market is Diospyros kaki – the Japanese/Chinese/Oriental/Asian persimmon. D. kaki can be divided into two groups: the astringent varieties, represented mainly by the hachiya cultivar, which are inedible until they are soft-ripe; and those that bear non-astringent fruit, the predominant variety being fuyu, which can be eaten when firm, even crisp as an apple. Read More...