Konjac is the general name of the genus Konjac in the family of Amanita muscaria, in cultivation belongs to the potato taro crops. Konjac like warm and humid, suitable for 20 ~ 30 ℃, 25 ℃ for the optimal temperature, suitable relative humidity of 80% ~ 90%, that is, the konjac like a long period of temperature and not suitable for the heat, dry places.

As early as 3,000 years ago, China has begun to cultivate and utilize the konjac, in China's southern provinces in the hilly areas, the Qinling Dabashan area, the Sichuan basin, Yunnan-Guizhou Plateau, Yunnan and Taiwan and other places have rich resources of konjac. Konjac as early as in the "Herbal Atlas", "Compendium of Materia Medica" and other ancient books have been recorded.

The utilization of high value of konjac has flower konjac, white konjac, Tianyang konjac, Ximeng konjac, Yule konjac and Menghai konjac six species.

Konjac gum can be dissolved in water, the formation of high viscosity pseudoplastic solution, it is treated with alkali to form an elastic gel, is a thermally irreversible gel. The use of konjac gum can form a thermally irreversible gel properties, can produce a variety of foods, such as konjac cake, konjac tofu, konjac vermicelli, and a variety of bionic foods (such as shrimp, cashews, hooves, sea cucumbers, jellyfish skin, etc.).