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Hongshaorou—“red braised” pork belly, a classic Chinese dish—is cooked with ginger, garlic, and soy sauce until the squares of fatty meat are so tender they dissolve in the mouth. Once a luxury, this succulent delicacy was known to be a favorite meal of Chairman Mao Zedong, but today is enjoyed by both ordinary Chinese and wealthy alike, a symbol of China’s shift from an
Wan Li, a young Beijing professional in her late 20s, is at her desk when her cell phone rings. She picks up. “North entrance?” She confirms. “I’ll be right out.” An electric delivery scooter has just pulled up to Wan’s office with her order of tomatoes and Chinese spinach from Emerald Bay Farm, an eight-acre farm located in the northeast outskirts of Beijing.