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Chowbus is a technology company specializing in restaurant services, originally established as an online food ordering, payment, and delivery platform. [1] It was founded in Chicago, U.S. in 2016 by Linxin Wen and Suyu Zhang.
Zhang Xu (Chinese: 張旭, fl. 8th century), courtesy name Bogao (伯高), was a Chinese calligrapher and poet of the Tang dynasty. A native of Suzhou, he became an official during the reign of Emperor Xuanzong of Tang. Zhang was known as one of the Eight Immortals of the Wine Cup.
Online food ordering is the process of ordering food, for delivery or pickup, from a website or other application. The product can be either ready-to-eat food (e.g., direct from a home-kitchen, restaurant, or a virtual restaurant) or food that has not been specially prepared for direct consumption (e.g., vegetables direct from a farm/garden, fruits, frozen meats. etc).
Zhang Xu (Chinese: 张煦; 6 November 1913 – 12 September 2015) was a Chinese telecommunications engineer and academic who taught for more than five decades at Shanghai Jiao Tong University and the University of Electronic Science and Technology of China.
Zhang Xu was an 8th-century Tang-dynasty Chinese calligrapher. Zhang Xu or Chang Hsu is also the name of: Zhang Xu (engineer) (张煦; 1913–2015), Chinese telecommunications engineer; Zhang Xu (neuroscientist) (张旭; born 1961), Chinese neuroscientist; Cho U or Zhang Xu (張栩; born 1980), Taiwanese go player; Zhang Xu (footballer)
Xu Zhangrun (Chinese: 许章润; pinyin: Xǔ Zhāngrùn; born October 1962) is a Chinese jurist. He was a professor of Jurisprudence and Constitutional Law at Tsinghua University in Beijing , and a research fellow with the Unirule Institute of Economics .
A Haidilao restaurant in Suzhou, China Haidilao self service sauce bar. Food layout at Haidilao. Haidilao International Holding Ltd., or Haidilao (Chinese: 海底捞), is a Chinese hot pot chain, known for its customer service. [2] Founded in Jianyang, Sichuan in 1994, it has since grown to become China’s largest hot pot chain. [3]
Pick Up Stix was created by a Chinese immigrant, Charlie Zhang, who moved to the United States in 1982 with only $20 in his pocket. [4] He took traditional Asian food and adapted it to the American palate by reducing the amount of oil and adding wine, vinegar and soy sauce. He opened the first restaurant in Rancho Santa Margarita, California ...