Some people will think that konjak is konjak, in fact, it is not, the two are completely different. Although can eat, but the latter is cooked to eat, and the former toxic, to be processed before eating. It belongs to plants, ancient times known as the demon taro, has a history of more than 2000 years, from home to Japan, it is eaten as a very popular food.
Konjac is mainly distributed in Africa, Southeast Asia and other places. It is cultivated in Japan, Vietnam, China, Myanmar and other countries. China is mainly distributed in Shaanxi, Yunnan, Guizhou, Sichuan and Hubei, with the most abundant resources in Sichuan. Sichuan's production area mainly lies in Daba Mountain in the east of Sichuan and Jinsha River Valley in the southwest, which is also the most important production area in China.
Konjac also has many uses. In daily life, it is often cooked in hot pot. 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 fields, with a wide range of uses.
