What are the eight specialties of Fuyuan?

Konjac, also known as konjac, is a perennial herb of Araceae. There are about 170 species in the world, mainly distributed in Asia and Africa. China is rich in konjac resources, with more than 20 species. With its unique geographical environment and climatic conditions, Yunnan has the reputation of "plant kingdom", with 17 konjac varieties, accounting for 63% of the national konjac germplasm resources. Fuyuan, on the other hand, is dominated by konjac varieties, with good quality and good color. It is regarded as a fine product by konjac brands and has set a record of per mu yield 1 1 ton.

The Chinese nation is the first nation to study and utilize konjac. As early as the Western Han Dynasty, the Shennong Herbal Classic confirmed for the first time that konjac was a medicine for treating diseases. Later, in the Yuan, Ming and Qing Dynasties, there were records of konjac used as medicine, which was used to satisfy hunger in famine years. Compendium of Materia Medica also systematically introduces the ecological environment, cultivation methods, indications, taking methods and cooking techniques of konjac. The Dictionary of Modern Chinese Medicine also affirmed that konjac, as a traditional Chinese medicine, has the functions of detoxification, bacteriostasis, phlegm-resolving, stagnation-resolving and blood stasis-removing. The traditional way of eating konjak in China is to manually process fresh konjak or konjak horn into gray-black konjak tofu to eat. This kind of indigenous konjac tofu often affects the health care function of konjac because of a large amount of alkali added.