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.
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“要想一想这里是国内生产总值重要还是绿水青山重要？作为水源涵养地，承担着生态功能最大化的任务，而不是自己决定建个工厂、开个矿，搞点国内生产总值自己过日子。”2019年一次座谈会上，习近平总书记谈及保护“中华水塔”三江源的重要性。
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