It was the last straw for Shanghai graduate student Wu Heng, when he heard that restaurants near him were using toxic chemicals to make pork taste like beef. He started a food-safety blog out of his dorm room in January. In April, he got 10,000 hits. In May, he got 5 million.
“Word spread on Weibo,” he says with a grin.
Weibo – China’s version of Twitter …