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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.。关于这个话题，heLLoword翻译官方下载提供了深入分析
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最糟糕的時候，他曾經擔心過自己的庇護申請會被拒絕、並且會被遣返回中國，「我又瞭解到我的這個法官的（庇護申請）通過率也不是很高……我當時就感覺這個大環境實在是太糟了，我這個案子也可能過不了。」