Ankang Konjac

Ankang Konjac

　　    The cultivation of konjac in Ankang, Yiyang, has a long history. It thrives at altitudes above 400 meters, particularly in shaded mountainous areas with fertile soil, mostly found in high-altitude regions such as Cangchang Township. The most common variety is the hemp-stem konjac, which is flat and spherical, purple-brown in color, with pure white flesh rich in starch and protein. After washing, it is ground with lime water and plant ash water, then boiled to make what is called konjac tofu. Besides being a food ingredient, konjac can also be used as an industrial raw material. The ice-flower konjac slices from Cangchang Township are exported to countries and regions including the UK and Guangzhou, and are highly favored by consumers.