Konjac is also known as mill taro, ghost taro, flower rod, snake head, Tennant, snake six valley, etc., the scientific name Konjac. Belonging to the family Tennantaceae, for perennial herbaceous plants underground tubers. Its shape is flat and round, like a large water chestnut, the county's mountainous areas are growing. According to the ancient books, konjac has a cure for malaria, amenorrhea, boils and poisons, burns, the main treatment of swelling and pain, poisoning, tuberculosis, cervical lymphatic tuberculosis, snake bites, skin wrinkles and other diseases. Konjac also has to reduce blood pressure, prevention and treatment of cardiovascular disease, lipid, weight loss, appetizer, cancer prevention, preservation of freshness and so on. Konjac tofu, first tuber chopped, in the stone mill grinding into taro pulp, and then into the pot to cook into a paste, inverted basin cooling into konjac tofu. Konjac system tofu with the increase in months and increased in December to dig taro production yield is the highest. Konjac is processed into fine powder, glucomannan content of more than 90%, and contains amino acids, fat and iron, calcium, magnesium, phosphorus, sulfur, potassium and other beneficial elements to the human body.

Konjac is a perennial growth of herbaceous plants, its main ingredient is glucomannan, and contains a variety of amino acids that can not be synthesized by the human body and calcium, zinc, copper and other minerals, is a low-fat, low-sugar, low calorie, no cholesterol quality dietary fiber. Konjac glucan has hydrophilic, gel, antibacterial, edible, low calorific value and other characteristics, can be used as a gel, emulsifier, thickener, stabilizer and filler, not only in the food processing in a wide range of prospects for application in medicine, health care and other industries also has a wide range of prospects for development.

Konjac is alkaline.