The obsession Guangdong people have with food truly extends from the land to the table. Recently, a guy from Guangdong shared photos of pumpkins grown in his backyard online. Originally, he just wanted to show off his harvest, but the comment section ended up being flooded with discussions about "pumpkin vines." Northern netizens were left confused: "The pumpkins are this big, but can you really eat the vines too?"
The guy, Mr. Chen, has a modest-sized plot of land in his yard. Last autumn, he casually scattered some pumpkin seeds, and to his surprise, this year, the vines spread across the yard, covering everything. The palm-sized leaves created a canopy, and small pumpkins were peeking out from beneath the leaves, their green skins still covered in fuzz, making them look especially charming.
While filming a video, Mr. Chen held a handful of freshly picked young vines, smiling at the camera: "Don’t just focus on the pumpkins; these vines are the real treasure! People in Guangdong eat these in spring—they’re fresher than most vegetables." He explained that he grows pumpkins partly for the fruit, but also for the vines. Every morning, he picks the freshest ones and has them on the table by lunch.
As for how to cook the pumpkin vines, Mr. Chen shared a simple recipe. First, he peels off the tough outer fibers from the young vines—this step is crucial, or else they’ll be tough to chew. Then, he washes them clean, heats oil in a pan, and fries garlic until fragrant. Next, he tosses in the vines and stir-fries them on high heat, adding a bit of salt and soy sauce for seasoning. "The heat has to be high; if you cook them too long, they'll become soft and lose their texture," he added. Sometimes, he also makes a lean pork soup with pumpkin vines, which is light and refreshing, perfect for the summer.
The comment section quickly became lively. Guangdong netizens chimed in: "Exactly! Pumpkin vines stir-fried with fermented black beans are so fragrant, we eat them every week at home."
"My mom also fries them with eggs, it’s better than spinach with eggs!" "I never knew pumpkin vines could be eaten. I’ll try growing some too." "I’m from the Northeast, and I’ve never seen them in the market. Is it a regional thing?"
Some joked: "So Guangdong people don’t even spare the 'childhood' of the pumpkin. They really know how to eat!"
Pumpkin vines are the young stems and leaves of the pumpkin, tender and rich in nutrients, making them a popular seasonal vegetable in summer. They are high in vitamin C, vitamin A, calcium, and dietary fiber, which help with digestion and boost immunity. When cooking, they can be stir-fried, made into soups, or used in salads, offering a refreshing taste. When selecting them, look for ones with vibrant green leaves and crisp, tender stems, and remove any old stems and fuzz before eating. In southern regions, pumpkin vines are often used as a summer dish, stir-fried with garlic or fermented black beans for a unique flavor. Additionally, pumpkin vines are believed to have medicinal value and are traditionally used to relieve constipation and clear heat and dampness.
In Guangdong, pumpkin vines are not a niche ingredient; they are commonly sold at local markets year-round. They cost slightly more than regular vegetables, but their popularity makes them worth it. Some say they have a natural sweetness, are crispy when stir-fried, and have a fresh, sweet taste when used in soup. Others believe they’re more nutritious than water spinach or sweet potato leaves. After Mr. Chen shared his experience, many northern netizens said they’d try this new ingredient. It seems like this hidden gem of Guangdong cuisine is about to go viral across the country.
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