Yiyang Konjac

Last updated 2026-11-14 —    The area has a long history of cultivating konjac, which thrives in shaded mountainous areas at altitudes above 400 meters, particularly in high-altitude regions such as Cangchang Township. The most common variety is hemp-stem konjac, which is flat and spherical with a purplish-brown exterior and white interior, rich in starch and protein. After washing, it is ground with lime water and grass ash water, then boiled to make what is called konjac tofu. In addition to being a food item, konjac can also be used as an industrial raw material. The ice-flower konjac slices from Cangchang Township are exported to the UK, Guangzhou, and other regions and countries, where they are highly favored by consumers.