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DeepSeek API发邮件称7月中旬上线正式版V4模型，同时模型价格将翻倍，不过这价也能接受就是 根据《DeepSeek V4正式版发布计划及计费调整说明》中提到 在V4正式版发布后，于高峰时段： 每日9:00～12:00、每日14:00～18:00 百万tokens输入价格，从原本的 0.025 元涨到 0.05 元 百万tokens输出价格，从原本的 6 元涨到 12 元

Reuters NEXT Newsmaker with Sixth Street Vice Chairman and Partner R. Martin Chavez to discuss what the convergence of technology and finance means for the future of global markets, on Tuesday, June 30 at 11:40 a.m. GMT / 12:40 p.m. BST. Register here:

The burner under a Chinese restaurant wok puts out 100,000 to 150,000 BTUs of heat. The strongest burner on your home stove tops out near 12,000. Some restaurant jet burners run past 200,000. Roughly ten times your kitchen, sometimes twenty. At that heat an empty steel wok can climb past 800 degrees Fahrenheit, and food sears the instant it touches the metal. The Cantonese call the result wok hei, the breath of the wok, the smoky charred taste you can almost never pull off at home. It comes from a few things happening at once in seconds: the browning reaction that crusts a steak, the sugars in the sauce caramelizing, and tiny droplets of oil catching fire in the air as the cook throws everything around. One dish off the fire takes about ninety seconds. That speed is also why a giant order lands in ten minutes. Nothing sits in an oven waiting. Every ingredient is washed, cut, and portioned before you ever call, so once the ticket prints the cook is assembling, not prepping. Each dish hits the flame, gets tossed together, and slides into the box still steaming. The wok's whole design traces back to one problem: saving fuel. Wood and charcoal ran expensive across much of old China, and a thin round metal bowl dropped into the flame heats faster and wastes less than a flat pan sitting on top of one. Cooks chopped everything small, because more surface area meant less time over the fire, and they learned to work in fast bursts of high heat. For most of Chinese history, stir-frying wasn't even the common way to cook. Boiling and steaming came first, partly because the oil stir-frying needs was costly. The technique took off in the late Ming dynasty, the 1500s and 1600s, when firewood near the growing cities got expensive enough that cooking fast and cheap really mattered. Less fuel burned per meal, and busy city trade rewarded the speed. A money-saving trick slowly became the signature of an entire cuisine. Steel melts around 2,500 degrees, so the food never gets remotely close. But the instinct behind that tweet is right. The reason your takeout shows up in ten minutes, scorching, is a four-hundred-year-old fix for an energy problem, still roaring under a wok tonight.

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哈弗研究了50个看起来最'幸运'的人 没有5点起床，没有日记本，没有那些复杂的效率系统 他们就是坚持做这12件事 第一条：不等周五才开始活

马斯克今天满55岁，他的55年人生真是一段白手起家的创业传奇啊。12岁就靠编程赚钱，28岁就成千万美元富翁。30岁就资产上亿。48岁资产上千亿。54岁资产上万亿。估计60岁之前要上10万亿。太强了。 我觉得投资马斯克是一条最好的致富途径🤣

Anthropic 最强网络安全模型 Mythos 5 解禁了——但只针对美国关键基础设施机构 6月12日被美国政府以出口管制为由强制下线，15天后部分恢复 Fable 5 面向普通用户仍未解禁，谈判还在继续 🔐

英国最近有一个很魔幻的新闻。 伦敦海德公园旁，一栋价值2.1亿英镑、曾创下英国住宅成交纪录的超级豪宅，已经空置多年。 你可能猜到了，房子的主人，就是正在中国服刑的许家印。 房产登记在许家印前妻丁玉梅名下，由于资产冻结、离婚等法律问题，这栋房子一直卖不出去，也没人居住。 这栋房子有7层楼、45个房间、24间大理石浴室、室内泳池，116扇窗户，极尽奢华。 而这座豪宅过去三年的“唯一住户”，竟然是一位流浪汉。 英国《卫报》最近专门采访了这位流浪汉。他叫 Anders Fernstedt，是瑞典人。 准确地说，他没有闯进去，也没有撬锁。 他只是住在豪宅宽敞的门廊里。 每天读书、养花，把别人丢掉的鲜花捡回来插好，把捡来的书一本一本看完。门口摆着自行车、花瓶、玩具熊，像认真经营着自己的一个小家。 更有意思的是，附近都是伦敦最富有的人。 他们没有天天报警赶人，反而有人给他送食物、送鲜花、送衣服，因为大家觉得他安静、有礼貌，也没有破坏任何东西。 而这栋房子的主人许家印，却因为债务和资产纠纷，在中国坐牢，让这栋英国最贵的豪宅一直空着。 依照英国现存的一项法律制度，“逆权占有”（Adverse Possession），在流浪汉连续 长期、公开、持续占有这套房子12年以上而未被产权人驱赶的话，这套房子最终，可能会继承给这位流浪汉。😂 《卫报》刊登这则采访后，英国不少读者都觉得，外国商人远远没有读书养花的流浪大叔体面。 大家都盼着大哥有朝一日真的成为房子的新主人。

Even Chinese companies are signing LTAs now lol RTRS: - China’s CXMT has signed a $3 billion LTA with Tencent. - CXMT is also in talks with other Chinese internet companies, including Alibaba Cloud, ByteDance, and Xiaomi. - As of Q1, CXMT’s DDR5 yields still lagged behind Western peers. - CXMT currently operates two 12-inch DRAM fabs in Hefei and one fab in Beijing, with total wafer capacity of around 300k wafers per month.