СюжетПожары в Европе:
国家级非物质文化遗产代表性传承人张廷旭，戴着老花镜，拇指死死抵住刻刀，在坚硬的木质纹理间游走。刀锋过处，木屑卷起，线条流畅如水。
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我也預測第一堂課應該會像過去學其他語言時一樣，從基本問候語開始——但完全不是這麼回事。，推荐阅读搜狗输入法2026获取更多信息
Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.