I don't know, but they seem to often marinade chickens, then steam well, then hang dry, and/or keep hot.

Temperature-growth chart for food pathogens is said to show a bell curve peaking at ~35C/95F. Keeping well-flavored food hot(>122F) works to similar effects as refrigerating, just not energy efficient nor good for maintaining flavors.

Not an expert in China, but AFAIK the Chinese are big on eating food right after it has been cooked for this exact reason.

Salads aren't a thing because they're likely to have bacteria in them and they've been sitting out for god knows how long.

Same goes for proteins, if it's still sizzling hot when it's delivered, it was most likely just cooked and thus safe.

Anything cooked should be safer than anything raw. Cooking sterilizes the food.

It's not safe.