BEIJING: Tang Jie, who works on a pig farm, says he used to get pork from the wet market near his home every day. But he hasn’t bought any in two months. And his favourite dish, stewed pork ribs with lotus root, has been cut from the menu at his local restaurant.
“We can barely afford the prices, ” Tang, a resident of the south-western Chinese city of Chengdu, said at a hog conference last month. “Restaurants are changing the menu, and using less pork because of the high prices.”
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