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Cooking emission is one of sources for ambient volatile organic compounds (VOCs), which is deleterious to air quality, climate and human health. These emissions are especially of great interest in large cities of East and Southeast Asia. We conducted a case study in which VOC emissions from kitchen extraction stacks have been sampled in total 57 times in the Megacity Shanghai. To obtain representative data, we sampled VOC emissions from kitchens, including restaurants of seven common cuisine types, canteens, and family kitchens. VOC species profiles and their chemical reactivities have been determined. The results showed that 51.26%±23.87% of alkane and 24.33±11.69% of oxygenated VOCs (O-VOCs) dominate the VOC cooking emissions. Yet, the VOCs with the largest ozone formation potential (OFP) and secondary organic aerosol potential (SOAP) were from the alkene and aromatic categories, accounting for 6.8-97.0% and 73.8-98.0%, respectively. Barbequing has the most potential of harming people's heath due to its significant higher emissions of acetaldehyde, hexanal, and acrolein. Methodologies for calculating VOC emission factors (EF) for restaurants that take into account VOCs emitted per person (EF), per kitchen stove (EF) and per hour (EF) are developed and discussed. Methodologies for deriving VOC emission inventories (S) from restaurants are further defined and discussed based on two categories: cuisine types (S) and restaurant scales (S). The range of S and S are 4124.33-7818.04t/year and 1355.11-2402.21t/year, respectively. We also found that S and S for 100,000 people are 17.07-32.36t/year and 5.61-9.95t/year, respectively. Based on Environmental Kuznets Curve, the annual total amount of VOCs emissions from catering industry in different provinces in China was estimated, which was 5680.53t/year, 6122.43t/year, and 66,244.59t/year for Shangdong and Guangdong provinces and whole China, respectively. Large and medium-scaled restaurants should be paid more attention with respect to regulation of VOCs.

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Aerosol optical properties and its extinction ability at Shihezi and Urumqi in Sinkiang were investigated based on a year observation, conducted in the 2015-2016. In Shihezi, PM2.5 was lower than 100μg/m 3 for all seasons, especially in summer, stable at about 10μg/m 3 . PM2.5 in winter was up to 261.26μg/m 3 , and PM10 was even close to 500μg/m 3 in polluted days in Shihezi, the highest loading of PM10 was close to 1600μg/m 3 in Urumqi. And the average concentration of PM2.5 in winter was above 200μg/m 3 , with serious pollution in Urumqi, where the concentrations of PM0.5 and PM1 in winter were about 50μg/m 3 and 100-200μg/m 3 , respectively. The seasonal variation of PM2.5/PM10 in Urumqi and Shihezi is as follows: winter> autumn> spring>summer. Under dust storm, haze and fine days, PM0.5

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