·The author with an Egyptian journalist in front of the Chongqing Hotpot Restaurant, a bomb shelter converted into a restaurant in Chongqing, China.
BY the time I stepped off the third plane–legs heavy, eyes fighting sleep, body jetlagged–I knew this wasn’t going to be just another trip. From Lusaka to Dubai, then Dubai to Guangzhou, and finally to Chongqing, the 18-hour journey was a lesson in distance, scale, and anticipation.
China wasn’t just far away in kilometers–it pulsed with a different rhythm, another world entirely. And I had arrived not as a tourist, but as a storyteller, a journalist tasked with peeling back the curtain on one of the world’s most remarkable nations.
I was among a select group of delegates invited…
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