Amorphophallus konjac, also known as ghost taro and mushroom taro, is a perennial herb that feeds on its oblate tubers growing underground. The earliest edible records of mushroom taro can be found in Kaibao Materia Medica in the Northern Song Dynasty, and also recorded in Compendium of Materia Medica in the Ming Dynasty. Amorphophallus konjac is rich in pectin, which is both a vegetable and a medicinal material. Folk traditional konjac products include dried konjac, konjac tofu, konjac powder and so on. Konjac is a good health food. After testing, konjac flour contains glucomannan 50-60%, starch 20%, water 15- 18% and crude protein 2-4%. In addition, it also contains fructose, sucrose, pectin and a variety of medicinal substances. Because grape mannan has the characteristics of strong water absorption, high viscosity and high expansion rate, it can expand 20- 100 times when it enters the stomach, resulting in satiety, so konjac is still a diet food. Eating konjac can prevent intestinal diseases caused by low fiber intake. Grape mannan can also lower blood pressure and blood sugar, and can prevent diabetes, gallstones, arteriosclerosis, cardiovascular diseases and some cancers. Chinese medicine believes that Amorphophallus konjac is pungent, warm and toxic, and has the effects of resolving phlegm, resolving hard mass and reducing swelling, and has a certain curative effect on phlegm cough, blood stasis, traumatic injury and swelling and pain. But konjac is poisonous, because it contains a small amount of alkaloids, so it needs to be heated with alkaline water to detoxify before eating. Konjac is generally processed into konjac tofu for cooking. After dry grinding konjac into powder, put it into a pot, stir and boil, and add a proper amount of lime water. After konjac fully absorbs water and swells, add rice flour into the pot and stir to collect juice. After cooling, it looks brown, like tofu, and its texture is delicate and tender. In recent years, in order to whiten the color of konjac tofu, konjac flour is generally used for processing, which reduces the consumption of konjac and increases the consumption of rice flour. White radish juice can also be used to make pulp, and the finished product is grayish white with good flavor, which is widely used by people in Yunnan, Guizhou and Sichuan. In addition, there is a kind of snow konjac, which is made of konjac tofu after several months of snow pressure, wind blowing and sun exposure. After expansion, it is spongy and easy to absorb juice. It is the first monk in Emei Mountain and one of the famous specialties in Sichuan. Konjac tofu is mainly baked in cooking, such as konjac roast duck and snow konjac stewed chicken. Konjac roast duck is a traditional Sichuan dish, which is made of konjac and duck with watercress and ginger. The key points of its production are: slaughter a clean tender and fat duck about 1.2 kg, cut into strips with a length of 5 cm and a width of 2 cm, and cut 750 grams of konjac into the same strips. Stir-fry with fire, add 150g cooked lard, heat to 2 10℃, take out dried duck strips, ginger and onion, put oil in the wok, add 75g Pixian watercress, stir well, add 1000mg stock, boil, skim the floating foam, add salt and salt. This dish is characterized by bright red juice, salty and spicy taste, smooth konjac, tender duck and good table wine.