[Voiceover] It's cactus season in southwest China's Wenshan City, where the prickly plants are turned into culinary delicacies. At one farmhouse restaurant, the owner says cactus fruits are harvested every day and transformed into catus juice or cactus chicken stew, which is described as a sweet and savory dish. [Soundbite] Wang Yunxi, farmhouse restaurant owner: "This is a must-order dish for customers and tourists who come to dine here." [Voiceover] Other parts of the cactus are also edible. After removing the thorns and skin, the tender inner flesh part of the cactus pads can be diced and mixed with eggs or sliced and stir-fried with minced garlic and chili peppers. People say the texture is like okra but with a fresher, more fragrant note. Cactus fruit jello, meanwhile, with its cool, translucent appearance has become a must-have summer treat for locals. [Soundbite] Wang Yunxi, farmhouse restaurant owner: "Cactus fruit jelly is extremely popular in summer - it's icy and refreshing. Everyone loves it." [Voiceover] The region has a karst landscape that includes rocky desertification that had made farming here unthinkable. The introduction of the cactus plant over the years has transformed the area's barren hills into a valuable resource. [Restrictions: No access Chinese mainland]