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在一些北方面食大省，花馍艺术作为“能食用的非物质文化遗产”，释放出蓬勃生命力。今年河南延津的地方春晚上，一款大型生肖花馍作品传递出浓浓的年味儿——8匹白马驾着祥云，鬃毛、马鞍细节栩栩如生，旁边环绕的几朵牡丹，花瓣繁复灵动，全部都是用面“变”出来的。
，更多细节参见夫子
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Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
"The soulmate feeling here doesn't float above life; it is made, inch by inch, by life, in the way the pair meet those pressures," she says.