一声辛苦，让手里举着挂钩往头顶挂灯的妈妈眼圈湿了。
Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
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Фото: Полина Дерр
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