Soon, all 1.4 billion Chinese will be feeling the pinch of Donald Trump's presidency an ocean away. They will look at their dining table and notice their favorite dishes -- Chinese-style deep fried chicken, firecracker chicken and twice-cooked pork -- are all cooked with lots of oil, much of which is pressed from the seeds of American or Brazilian soybeans. Similarly, many of China's pigs and chickens are raised on imported soybean meal, the residue left after oil extraction. Doubanjiang, the chili-bean paste that determines the splendor of Chinese cuisine, also cannot be made without soybeans. Of the above mentioned ... (full story)