Jonathan Chang

Born in Shanghai; university graduate in foreign language &
literature; and resident in Hong Kong.

Since 1977 compiled English-Chinese Dictionary on Commerce &
Trade, and published in 1984 by the Commercial Press with more
printings into 1990s.

In 1977 introduced the nickel world leader INCO with the first
technical seminar to China upon her Reform and Opening-Up.

Since 1978 joined London Metals Exchange founder Ring dealing
member Brandeis to start its Far East office and develop China
trade.

Since 1982 – 1985 merged into aluminium world pioneer Pechiney
group in charge of Far East office and introducing advanced
technology to help China great growth become the world’s top
aluminium producer at the turn of the century.

Since 1993 – 1995 started copper world leader producer Chile
Codelco exclusive marketing direct to help China rapid growth
become the world’s top copper consumer at the turn of the new
millennium.

In 2004 – 2010 merged into the aluminium world leader, and by a
management buy-out of the same team set up the new company as CEO
while inviting the British leading bank as the prime support to
continue international metals trade with China.

In 2011 retired to write China’s Emergence to Metals Power: My 35
years in international metals trade with China for Sino-West
longterm friendly win-win cooperation.

CONTENTS

PREFACE ………………………………………………………… 1

Chapter I Copper — The Oldest Metal Marked Mankind to
Civilization ……… 15

(China Surpassed the West to Become the World’s Top Consumer of
Copper, Aluminium, Zinc, Lead, Nickel, Tin, Gold and Silver)

1. The Bronze Age — The Dawn of Civilization …… 17

2. LME Copper Futures Founded the Modern Finance ……………………………………
25

3. Matching Supply and Demand: The “King of Copper” Visits China
………………… 35

4. Turning Crisis Into Opportunity —The Pioneer Years …………………………………
47

5. China’s Emergence in Metals Surprised the World … 53

6. Chinese Entrepreneurial Talents Impressed the West
…………………………………………… 63

7. China Surpassed the West to Become the World’s Top Consumer
………………………… 75

Copper Chapter Postscript …………………………… 84

Chapter II Aluminium — The New Metal for Modern Civilization
………………………………… 89

(China Surpassed the West to Become the World Top Producer &
Consumer)

1. New Metal Aluminium Marked Mankind into Modern Age
…………………………………… 91

2. French Consular Request to Clarify Chinese Misunderstandings
………………………………… 98

3. Pechiney Technology Helped China Develop Aluminium Industry
……………………………… 111

4. Company Management: Comparisons between the West and China
…………………… 127

5. MoU Rescued the West Aluminium Industry —A Lesson for China
……………………………… 137

6. Packaging & Transportation: The Western Evolution vs the
Chinese Revolution …………… 147

7. China Surpassed the West to Be the World’s Top Producer &
Consumer ……………………… 160

Aluminium Chapter Postscript ……………………… 168

Chapter III Analysis of Sino-Western Cultural and Historical
Misunderstandings …………………… 173

(China Surpassed the West to Become the Metals World

Power)

1. The Chinese 4 Great Inventions Proved the Peace-loving Nation
………………………… 176

2. Why is China the World’s Only Continuous Old Civilization?
………………………………… 188

3. The Rule of Law: Original Sin vs Virtuous Nature ………………………………
201

4. China and the West, like Yin and Yang, Can Harmonize with Each
Other ………………… 213

5. Globalization — Pooling Strengths to Overcome Weaknesses
………………………… 224

6. Limited Resources — Limitless Environmental Protection ………………………
242

7. Sino-West Real Economy Cooperation for World Harmony
……………………………… 251

POSTSCRIPT ………………………………………………… 265

       The main purpose of this
narrative is to brief our readers about the Sino-Western metals
trade for win-win world harmony. Hopefully in this respect we have
not been too technical or dull for our readers. We most appreciate,
dear readers, your indulgence. We would like to conclude by
invoking two Chinese sayings which express the essence of Chinese
culture: “The people regard eating as heavenly” and “To govern a
great country is like cooking a small dish”. Nowadays people
everywhere pay more attention to healthy eating — on this at least
there is an East-West consensus. A country’s “eating culture” can
reflect political, social and economic trends, living standards and
the people’s cultural standards.

        Historical
misunderstandings between China and the West happened not only
amongst ordinary people but even between top leaders in charge of
foreign affairs. The story goes that the Qing Dynasty Premier Li
Hongzhang led a delegation to Britain, where he was warmly received
by General Gordon. As a special gift for the VIP Chinese visitor
General Gordon presented him with the top prize-winning dog from
the dog show. Later he received a reply from Mr Li: “Thank you very
much for your kind gift. Although I am old and cannot eat much,
your gift was really a special gourmet treat, which I enjoyed very
much!”

* * *

         The author not
only had the good fortune to experience longterm Sino-Western
cooperation in the metals business, but also had the pleasure of
enjoying both Chinese and Western eating cultures. Among the
Western cuisines we particularly enjoyed French cuisine. I once
brought a Chinese aluminium delegation to visit our Pechiney
Head-office in Paris. Our French President invited us to dinner and
the starter was “Five flavours of veal”. I, as the VIP guest, was
invited to guess what was what. There were five small pieces of
meat on a plate, each with a different shape, colour, fragrance and
taste. I tried each in turn and gave my opinion: “This one is
striped with crispy and chewy bones, so it must be the ear; this
one in white colour is like soft juicy jelly, so it must be the
brain; this one is transparent and tasty though a bit fatty but not
greasy, so it must be the nose; this one is darkish and chewy, it
must be the tongue; this one is lean and beige coloured and tastes
delicious, it must be the cheek.” The French chef, with his tall
hat and white robe, came to our table:“Thank you, sir. You are the
first foreigner who not only enjoyed our famous cuisine but also
correctly guessed each item. Ah, you are Chinese, from the Oriental
civilization great China with the famous Chinese cuisine, naturally
enjoy our excellent French cuisine in the West. Thank you very
much!” It was a delight to enjoy such delicious cuisine and a
pleasure to receive such sincere appreciation. Not long afterwards
came the bad cow disease”
originated particularly from the head and brain of cattle and had
an incubation period of 10 years. “Foot and Mouth Disease”, of
which major symptoms were foaming of the mouth, nose and tongue,
was also spreading from Europe to the rest of the world. (You need
to appreciate the wry Western sense of humour to laugh at
this.)

* * *

        Among oriental cuisines
the best is our Chinese cuisine. Our Chinese copper longterm
friendly customer invited us to a very special banquet, where we
could “risk our lives to taste puffer fish” (called fugu in Japan).
The puffer-fish eating season is very short: in Spring before the
Qing Ming Festival, when the puffer fish grows mature but not yet
full of poison; and the place is very specific: south of the
Yangtse River near Changzhou, where the wild puffer fish grows best
and the best chefs (who are the most skilled in removing the
poison) can be found. Our host was the boss of China’s top copper
rod-mill and had enjoyed our joint trip to Chile Codelco for our
long-term contract. He first welcomed the visitors sitting round
the big table with three“bottoms up” toasts, and then presented the
three main dishes —the “Yangtse three famous fishes”. The first was
wild swirl fish cooked in soy sauce, beautifully smooth and tender.
The second was steamed wild sword fish, with soft crispy bones like
fins, deliciously fresh and tasty. And then came the
highlight.

         The host asked the
chef himself to present the fresh puffer fish, just killed and
washed on a big plate, and we witnessed him test-eat the fish meat
near the poison organs of roe, liver and heart. Then the host
requested me as the VIP guest to shake hands with the chef and chat
in the traditional Chinese style: what’s his name, where’s his
hometown, and how long is his professional chef experience. He
dressed like a local farmer, spoke with the local accent, and had
been a professional chef for decades, so of course reliable. We
chatted for over twenty minutes, and the chef stood firm, smiled
well, and spoke clearly, without any nerve poison symptoms. But our
friends either wanted to be doubly sure, or maybe just out of fun
said: “Twenty minutes is too short, and we need safety first, so
Mr. Chang please continue your chat with the chef for another ten
minutes!” So I asked the chef: “How is your family?” He replied
that he looked after his long-retired parents, he himself had
enjoyed a long marriage with his wife and their children were
studying and all enjoyed good health. Eventually our host and
guests were convinced and warmly applauded the chef for his top
class cuisine and let him return to the kitchen. Our host proposed
more“bottoms up” toasts for our long-term friendly cooperation and
everybody was in high spirits. When the “piece de resistance”, the
puffer fish, was presented the host lifted his chopsticks in
invitation and the guests all tucked in with gusto. At the moment
my writing is very slow, but at the time our eating was really
fast! It was a pity I didn’t have the time to chew more slowly and
enjoy the meal at leisure, but the taste was so fresh and delicious
…

Jonathan Chang

Chinese Spring Festival 2012 in Hong Kong