Over the years, agar found its way around the world into many cuisines, including those of China (where it’s called “unicorn vegetable” or “frozen powder”), France (sometimes called gélose), India (called “China grass”), Indonesia (called agar-agar, which translates simply as “jelly”), Mexico (called dulce de agar, or agar sweets), and the Philippines (known as gulaman).
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这向上的顽强冲力无声无息，却比任何呐喊都更加撼动人心。它不问为何而生，更不虑如何终老，只是存在着、生长着，完成一次“生”的庄严历程。相比之下，人类或许因了太多的意义追问，反而失了这份自然的纯粹的勃发劲头。人们总在不断地张望、回溯，像一棵犹豫该往何处分蘖枝丫的树，却忘了生命最初也是最本质的冲动，便是如这草芽一般向着光，沉默而坚定地肆意生长。