Tomato farmer Hong Yonggai believes only sunlight can deliver true sweetness.

Hong Yonggai’s sun-kissed “Yunü” tomatoes hit the perfect sweetness at 10.5 degrees. (Photo by Zhou Lilan)

Hong Yonggai’s sun-grown Yunü tomatoes have a naturally teardrop shape. (Photo by Zhou Lilan)

Hong Yonggai, a Yunü tomato farmer in Siluo Township, trusts only sunlight as the source of sweetness and tomato leaves as the processing plant. He doesn’t aim for overly sweet or ultra-sweet flavors, but rather the “just-right” sweetness of 10.5 to 11 degrees—reassuring and pleasant on the palate. His greenhouse battles silverleaf whiteflies every year for the harvest, and this year, the most ventilated row was completely taken over by them.

Hong Yonggai proudly claims that although he ranked last in school, he can be No. 1 in farming. His low use of agricultural materials has drawn attention, and recently, experienced farmers have started visiting his greenhouse to understand how he saves labor without cutting corners.

A few years ago, many farmers rushed to grow Yunü tomatoes, but many quit after the trend faded. Hong Yonggai switched from open-field cultivation to greenhouse growing. He tells customers he only trusts sunlight, air, and water. The sweetness of his tomatoes comes solely from the sun. Since sunlight-dependent sweetness is limited, cloudy or rainy days inevitably lead to fluctuations.

Hong Yonggai says everyone talks about food and agriculture education, but consumers still prefer sweeter fruit, constantly comparing sugar levels. He believes buying fruit should be like getting to know a person—you need to judge what a normal, healthy fruit looks like.

His “Fengmi Garden” greenhouse is lush with greenery and small yellow flowers. He admits that smaller, thicker leaves photosynthesize better. Recently, with insufficient sunlight, the leaves have grown larger and thinner—it’s unavoidable. On consecutive overcast and rainy days, taking orders worries him; even when he has stock, he dares not ship it. In recent years, customers have gradually come to accept that Yunü tomatoes are only available when the sun shines.

Too many tomato leaves hinder ventilation, so Hong Yonggai hires workers to thin them out. But he can’t strip them too bare, since three leaves support one inflorescence. “The leaves are the factory, sunlight is the raw material. When the raw material arrives, the factory must operate. Without proper processing, the sweetness declines.”

He explains that the taste difference between the ideal 10.5-degree sweetness and 10 degrees is significant. On cloudy days, the risk of shipping is high, so most tomatoes are sent to auction markets and sold at low prices. He also raises a flock of geese that feed on cracked fruits.

Hong Yonggai says he used to work in the glass industry, where he analyzed pros and cons for customers. His honest nature wasn’t well suited for business, but farming fits him perfectly. Customers who buy from him return and are willing to wait. Someone once asked on Facebook what sugar level his tomatoes must reach before he’d sell them. He joked, “20 degrees.” “It’s a bit colder today, only 12 degrees. Maybe when it hits 20 degrees on a hotter day, we might harvest.”

County councilor Li Mingzhe said Hong Yonggai is dedicated to production and sales traceability. His practicality and persistence are truly moving. His Yunü tomatoes carry a uniquely sincere flavor.