Traditional Yi Style Fresh Amorphophallus Konjac

Yunnan Amorphophallus Konjac Product Introduction Refined with improved ancient Yi ethnic craftsmanship. It features a natural pale purple hue, leaving a delicate konjac aroma after tasting. The texture is tender and smooth. It delivers distinctive flavor when served cold, stir-fried or stewed. As a traditional home-cooked dish in Yunnan, it is widely favored by local residents, fitness enthusiasts, weight-loss bloggers and vegetarians. The first konjac tofu manufacturer in Yunnan with SC production license The first konjac tofu manufacturer in Yunnan to establish corporate product standards Supervised by Yunnan Provincial Key Laboratory of Konjac Biology Selectively sourced Amorphophallus konjac cultivated for 3 years at an altitude of 1,800–2,500 meters 12 years dedicated to konjac processing with 35 technical patents 1000 ㎡ aseptic purification workshop, individually packed, sterilized at 121°C high temperature Health Benefits of Amorphophallus Konjac Support Healthy Lipid &…

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