• Blackstone CEO: China could 'probably' fully reopen by the fourth quarter of this year

    Blackstone CEO Steve Schwarzman joins 'Squawk Box' to discuss whether China will completely reopen this year and whether the reopening is good for inflation.

    #cnbc #blackstone #news #ceo #steveschwarzman #squawkbox #china #reopen #inflation #breakingnews #supplychain #worldleaders #businessnews #financialmarkets #markets
    Blackstone CEO: China could 'probably' fully reopen by the fourth quarter of this year Blackstone CEO Steve Schwarzman joins 'Squawk Box' to discuss whether China will completely reopen this year and whether the reopening is good for inflation. #cnbc #blackstone #news #ceo #steveschwarzman #squawkbox #china #reopen #inflation #breakingnews #supplychain #worldleaders #businessnews #financialmarkets #markets
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  • Inside the Final Days of the Doctor China Tried to Silence | Visual Investigations

    A New York Times video investigation reveals new details about Dr. Li Wenliang’s illness and death from Covid-19 based on medical records and an exclusive interview with a key witness.

    #covid #drli #nyt #newyork #news #covid19 #whistleblower
    Inside the Final Days of the Doctor China Tried to Silence | Visual Investigations A New York Times video investigation reveals new details about Dr. Li Wenliang’s illness and death from Covid-19 based on medical records and an exclusive interview with a key witness. #covid #drli #nyt #newyork #news #covid19 #whistleblower
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  • Making 11-Foot-Long Suo Noodles Using 300-Year-Old Technique | Full Process Food | Food Insider

    The Nanshan District in Shenzhen, China, is known for its centuries-old tradition of making suo noodles by hand.
    Stretched into fine threads and measuring 11 feet in length, these noodles take close to 15 hours to produce. We visited third-generation noodle maker Fazhu Lin’s workshop to see his process unfold.
    Making 11-Foot-Long Suo Noodles Using 300-Year-Old Technique | Full Process Food | Food Insider The Nanshan District in Shenzhen, China, is known for its centuries-old tradition of making suo noodles by hand. Stretched into fine threads and measuring 11 feet in length, these noodles take close to 15 hours to produce. We visited third-generation noodle maker Fazhu Lin’s workshop to see his process unfold.
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