What does konjac jelly mean?

Konjac jelly is a jelly made of powder and fine sugar. Amorphophallus konjac, Araceae, is a perennial tuber herb. Native to India, Ceylon, Malay Peninsula and southwest China, it has been planted for many years and has been one of the herbs in China ancient books since ancient times.

Amorphophallus konjac is distributed in Viet Nam, Himalayas to Thailand, Gansu, Ningxia to Chinese mainland, Shaanxi and other Jiangnan provinces. It grows at an altitude of 3 10 m to 2200 m, and mostly grows at the edge of forest, sparse forest and wet places on both sides of valley. China began to cultivate konjac more than 2000 years ago, and its edible history is quite long. Zuo Si, a great writer in the Western Jin Dynasty, made Luoyang's paper expensive. In the famous book Shu Du Fu, it is said that "boiled with ash juice will turn into ice, and bitter wine will drown food, and Shu people cherish it." Such a record.