China's intense July heat wave triggers food spoilage, shrimp overcooking and road cracks

From July 15, China entered a prolonged 40‑day "Three Fu" heat spell, with more than 20 provinces experiencing temperatures above 37 °C and some locations topping 40 °C. The extreme heat caused practical problems: a customer in Hangzhou received a sashimi rice bowl that had turned into cooked fish because the delivery lacked ice; in Shanghai a purchased live shrimp was sun‑cooked after a 20‑minute delay; in Chengdu a bowl of live shrimp left in a room‑temperature water pool became hot‑cooked within two hours. In Hebei, a cement road surface expanded and cracked, nearly causing a three‑wheel vehicle accident.

The "Three Fu" period, traditionally marked by the Chinese lunar calendar, denotes the hottest phase of summer and has deep cultural roots. Historically the term "伏" means to hide or suppress, reflecting ancient ideas that intense summer sun suppresses the emerging yin energy. The period is also associated with specific customs, dietary practices and traditional medicine such as "fu‑贴" for treating winter ailments.

The heat wave underscores both the immediate material impacts of extreme temperatures across China and the longstanding cultural significance of the season.