“我们要让孩子在这里闻到墨香,触摸到文化的温度。”负责研学的石静介绍。
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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).