Agar, scientific name agar, also known as foreign vegetable and frozen powder, is called cold weather in Japan. It is a polysaccharide extracted from the natural red algae of the marine cauliflower Jiangli. It is one of the most widely used seaweed gels in the world. Because it was originally made from Hainan (hereinafter referred to as "Qiong") cauliflower, it is named agar in China.

In China and Japan, agar has been used as food for hundreds of years. The original agar is the "jelly" we are still eating. In the 1950s, western countries began to industrialize the production of powdered agar, which was later extended to many fields such as food, cosmetics and pharmaceuticals. Agar has unique gel properties and gel stability, making it widely used in many fields such as food industry, pharmaceutical industry, daily chemical industry, bioengineering and so on.