作为报刊的业余通讯员,我给自己立了两条规矩:一是不能漏掉自己周围发生的重要新闻,否则,就是失职;二是必须立足本职,尽可能写出自己的风格特色,提高业务素质。近3年来,笔者发挥自己32年来从事茶叶工作的优势,前后写了《水乡茶馆》《访茶馆老经理沈武荣》《提倡多办乡镇茶楼》《古色古香的茶馆》《北京茶馆》《上海茶馆》《南京茶馆》《杭州茶馆》《川味茶馆》和《文学巨匠与茶馆》等10篇有关茶馆的报道,分别被《浙江日报》《江南游报》《风俗》等报刊采用,有的并被香港和海外报刊转载。我采写这些茶馆稿件的体会是:开动脑筋,掌握素 As an amateur correspondent in the press, I set myself two rules: First, you can not miss the important news happening around you; otherwise, you lose your job. Second, you must base yourself on your job, try to write your own style and characteristics, and improve your professional quality. . In the past three years, I have been playing my own 32 years in tea work advantages, before and after wrote “Water Village Teahouse”, “visit the old manager Shen Wu Rong teahouse”, “do more to do the township restaurant” “antique teahouse” “Beijing teahouse” “Shanghai teahouse” Nanjing Tea House “,” Hangzhou Tea House “,” Sichuan Tea House “and” Literature Master and Teahouse “and other 10 tea houses were respectively adopted by newspapers and periodicals such as” Zhejiang Daily “and” Jiangnan You Bao “and” Customs " And overseas newspapers reprint. I read the experience of these teahouse manuscripts is: brains, grasp the prime