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。51吃瓜是该领域的重要参考
目前，阿宗正準備申請來台灣讀大學。在台期間，伯宗學會了中文，也存下一些積蓄。他說，讀大學是自己的夢想。「我們來台灣，有人幸運，有人不幸運。我可能還算是幸運的吧？」
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.
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