Langao Konjac [Shaanxi Langao Specialty]

What is Langao konjac? Authentic specialty of Langao, Shaanxi: Langao konjac

Summary:Do you want to know what Langao konjac is? This article is a detailed introduction to the special product of Langao, Shaanxi Province - Langao konjac. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Langao konjac. The full text takes about 3 minutes to read, mainly including the basic introduction of Langao konjac and its nutritional value? What are the product characteristics of Langao konjac? How did the history of Langao konjac come about? Wait

Basic introduction of Langao konjac

Langao konjac cultivation began in the mid-1980s, and the planting scale once reached nearly 10000 acres. The refined flour processed and produced is highly favored by markets at home and abroad

(1) Fresh taro: The upper part of the skin is dark brown, and the lower part is light brown or flesh colored, smooth and full, with thin skin and thick flesh, tender and milky white texture, and mucous after cutting

(2) Dried konjac: white in color, with a small amount of gray white or gray black, free of mud, hair, and other debris, clean and tidy

How did the history of Langao konjac come about