【事件】前不久，有网友收到了同学寄来的礼物，但因造型稍显奇特而不知从何下手，于是发帖求助：“广西同学寄来的礼物，能吃吗？”评论区网友纷纷答疑解惑，不仅揭秘礼物的真实身份——腊鸭，还细心介绍了食用方法。从“能吃吗”的疑惑，到网友们“像翼龙”的调侃，再到本地人的贴心科普，看似寻常的年货照见真诚而热烈的情谊，让春节更添暖意。
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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.