曾经的县城“黄金地段”（图：南方人物周刊记者 刘璐明）
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.
「就算沒有小紅書，這幾年西方國家並沒有維持體面的國際游戲規則，大家開始對這種虛偽的政治宣傳口徑感到不信任，尤其是愛潑斯坦檔案解碼之後，大家開始意識到原來中國不是一個『那麼差』的地方，甚至可能有可取之處。」，这一点在同城约会中也有详细论述
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