The reason why the konjac has black and white is because of the processing of different ways, rough processing of the konjac presents a brown, fine processing konjac color generally presents a white. Coarse processing of konjac particles are relatively coarse, the degree of processing fine konjac, almost no impurities, particles are also very uniform.

Roughly processed konjac products smell a little fishy, the degree of processing fine konjac products are not fishy.

Konjac is rich in carbohydrates, calories are very low, protein content is higher than potatoes, sweet potatoes, trace elements are also very rich, but also rich in vitamin A, vitamin B and so on.

Konjac is a perennial rooted herb of the genus Konjac in the family of Tennessee, this food in China's earliest written records in the pre-Qin dynasty ancient book "Er Ya", there are a lot of aliases in various parts of our country, such as the mountain bean curd, flowers and hemp snakes, and so on.

Konjac has a very long history of cultivation in China, China is suitable for cultivation of konjac in the southeast mountains, Yunnan-Guizhou Plateau, Sichuan Basin and other areas.

Konjac itself is no flavor, if you want to konjac more flavorful, you can like frozen tofu, take the frozen way, after freezing the konjac increase the holes, it is easier to absorb the soup, so that the taste is also better, the processing of the konjac after the shredded konjac is generally refrigerated and preserved on it.