Konjac is planted in the abor area of the mountains at an altitude of over 400m. They are mostly seen in alpine zones like Cangchang Village. The most common category is Alchornea Konjac featuring flat sphere shape, maroon color and spotlessly inner which is rich in farina and protein. Wash the Konjac, smash them with whitewash and plant ash, and then boil them. The finished ones are called Konjac bean curd. Besides, Konjac also can be industrial material.
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