1、 What is it

Some people will think that konjac is taro. In fact, it is not. They are completely different. Although they can be eaten, the latter can be eaten when cooked, while the former is toxic and can only be eaten after processing. It belongs to plants and plants. In ancient times, it was called demon taro. It has a history of more than 2000 years. It was spread from China to Japan and eaten into a very popular food

2、 Distribution range

Konjac is mainly distributed in Africa, Southeast Asia and other places. It is cultivated in Japan, Vietnam, China, Myanmar and other countries. Among them, China is mainly distributed in Shaanxi, Yunnan, Guizhou, Sichuan and Hubei, and Sichuan is the most abundant in resources. Sichuan is mainly produced in Daba Mountain in the east of Sichuan and the Jinsha River Valley in the southwest, which is also the most important production area in China

3、 Main value

Konjac has many other uses. It is often cooked in a hot pot in daily life. It tastes delicious and is very popular. In addition, it can also be used in textile, oil exploitation, environmental protection, fire protection, ceramics and other aspects