Fast, fresh, and easy Chinese dishes, all made with ingredients that are widely available in any well-stocked supermarket.

As with the previous volumes, this book aims to present a timely portrait of the rapid growth of China's logistics market and the status quo of its logistics industry. It provides an in-depth analysis of critical issues involved in the ongoing dynamic and multi-faceted development and serves as a valuable reference resource for interested readers in the academic and professional fields.The opening chapter offers a comprehensive overview of the impressive advancements and accomplishments made by China's logistics industry in the last twenty years, and the following chapters cover macro-factors related to logistics technologies and facilities, region-specific policies and plans, industry-wide transformation in transport, manufacturing, commerce, and agriculture.The book explores two important topics: "Industrial and Supply Chain Safety and Stability" and "Low-Carbon Transformation," highlighting the latest trends and initiatives in China's logistics industry. It also sheds lights on the development and prospects of logistics in the Hainan Free Trade Port, including a detailed analysis of the opportunities and challenges faced by this emerging logistics hub.

"The story of Chinese Americans through the lens of food. From Canton Restaurant in 1849 to Panda Express today, Chinese food history in America spans over 150 years. Chinese 'Forty-niners' were mostly merchants and restaurateurs who migrated here not to dig gold but to do trade. Racism against the Chinese slowed down the growth of the Chinese restaurant business in the late 19th century, but it made a rebound in the format of chop suey. From 1900 to the 1960s, chop suey as imagined authentic Chinese food attracted numerous American customers including Jewish Americans as its collective fan. Then the real Chinese food such as Hunan, Sichuan or Shanghai cuisine replaced chop suey houses in the 1970s following the arrival of new Chinese immigrants after immigration reform in 1965. Those regional-flavored Chinese restaurants were brought in and established by immigrants from Taiwan rather than mainland China. As Chinese restaurants in America turned Chinese in flavor, P.F. Chang's and Panda Express rose fast in the 1990s to meet the need of constantly changing and often multi-ethnically blended eating habits of American customers. Chinese food in America is a fascinating history about both Chinese and Americans. Embedded in this history is the story of human migration, culinary tradition, racial politics, ethnic identity, cultural negotiation, Chinese Diaspora and transnational life, and Chinese cuisine as a global food. Though a scholarly work, this book aims at all readers who are interested in food history and culture"--Provided by publisher

This book provides interpretation of China’s logistics development in a new development paradigm and the rural logistics construction under the Rural Revitalization Strategy. Subjects covered in this book encompass the macro-factors pertaining to the overall development in logistics technologies and facilities, region-specific policies and plans, industry-wide transformation in transport, manufacturing, commerce and agriculture. Specifically, this book highlights the impact of COVID-19 on China’s logistics industry, and demonstrates the efforts and contributions of China’s logistics in the fight against COVID-19 in 2020. Aligns with the previous volumes, the ultimate aim of this book is to present a timely portrait of the rapid growth of China’s logistics market and the status quo of its logistics industry. In so doing, the book offers an in-depth analysis of critical issues involved in the ongoing dynamic and multi-faceted development and provides a valuable reference resource for interested readers in the academic and professional fields.