Viral cat meme sparks fresh interest in traditional vegetable

A tiny cat hugging an oversized vegetable has become one of this summer's most unexpected online sensations in China.

In images circulating on social media, a fluffy cat rests on top of a giant green wax gourd, draping its paws over the smooth surface as if embracing a "natural air conditioner". The contrast between the drowsy furball and the colossal vegetable has captivated internet users.

"Even cats have found their perfect summer companion," one online fan joked.

The trend has renewed interest in the wax gourd, an everyday vegetable familiar to Chinese households. In Foshan, Guangdong province, however, it is anything but an internet novelty. For generations, it has anchored the local summer diet and embodied the Lingnan tradition of eating with the seasons.

Known for its high water content, mild flavor and refreshing texture, the wax gourd is a popular summer staple across southern China. In Guangdong's sweltering climate, families turn to it for light soups that offer respite from the heat.

For 65-year-old farmer Ou Yingqiu in Foshan's Sanshui district, growing wax gourds is more than a livelihood; it's a lifelong bond with the soil.

"My family has been growing wax gourds for decades," Ou said.

This year, Ou and his wife planted about 65 percent of a hectare. Sown around Spring Festival, the crop is shielded by plastic sheeting during cold snaps. Ready for harvest in roughly 90 days, Sanshui's main season stretches from mid-May to early August.

Harvesting the crop is backbreaking work. Mature gourds must be cut and lugged from the fields, prompting Ou to hire extra hands.

Sanshui black-skinned wax gourd, a national geographical indication product, is prized for its jet-black, glossy rind, firm flesh and exceptional shelf life. While a typical gourd weighs 15 to 20 kilograms, Ou's heaviest tipped the scales at around 35 kg.

Ou credits Sanshui's sandy, fertile soil for the gourds' dense texture. While rainfall and temperature dictate growth and sales, excessive downpours can curb harvests, even as soaring temperatures boost demand.

The gourd's hardiness has long made it a pantry essential. An intact specimen can be stored for months in a dry, ventilated place — potentially until year-end. Once cut, however, leftovers must be chilled and eaten promptly.

Today, Sanshui wax gourds command shelves in Foshan, Guangzhou and other cities. Some are exported via cold chain to overseas markets, including the United States and Singapore.

For local residents, the typical way to enjoy the gourd remains a simple bowl of soup.

"We usually make wax gourd soup," Ou said. At home, he combines gourd and pork to create a light, naturally sweet broth. The method is simple: Simmer the gourd first, add the pork once the water boils, and cook for about 10 minutes.

"Every meal is prepared fresh. If left overnight, the flavor changes," he said.

The dish has accompanied Ou since childhood. His family once grew wax gourds primarily for household consumption, only venturing into commercial sales after China's reform and opening-up.

Across Guangdong, it is also braised with pork ribs or dried scallops. Another classic summer dish combines it with duck and coix seeds.

These recipes epitomize the Cantonese preference for fresh ingredients and delicate, balanced flavors.

They also illustrate the Lingnan practice of eating with the seasons. Wax gourds arrive on market stalls as temperatures peak, making them a natural staple — not for rarity or luxury, but because they suit the local climate and lifestyle.

But growing the crop remains challenging. Ou said that fewer young people are taking up farming, while many current growers are well into their 50s or beyond.

Perhaps this online trend will inspire a new generation to rediscover the value of these humble giants.