How China's middle class is embracing organic and foreign cuisine
By
The Economist
Summary
An article about how middle-class Chinese diets are evolving toward healthier, cleaner, and more foreign food options, illustrated through the story of Dai Jianjun, an organic restaurateur in Hangzhou whose Dragon Well Manor restaurant earned a Michelin star by sourcing premium ingredients from farmers who avoid chemical fertilizers and pesticides. The piece reflects a generational shift in Chinese food culture.
Source
bskyHow China's middle class is embracing organic and foreign cuisineecon.stKey quotes
· 3 pulledDAI JIANJUN, an organic restaurateur in the eastern city of Hangzhou, was ahead of his time.
His grandmother believed that the first rich generation buys homes, the second knows how to dress and the third knows how to eat.
For more than 20 years his buyers have obsessively sourced ingredients, paying farmers in Zhejiang province above-market rates not to use chemical fertilisers or pesticides.
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