With typically two weeks or longer of transit time, I'm not so certain the ice packs would hold out for a shipment to China. We've got a guy in Shanghai who imports liquid yeast and keeps some in stock or can import it on demand (very possibly the same as you're suggesting), but he charges about $25/vial and while I know he keeps it refrigerated, I'm not sure how fresh it would be when it got to me.
If I had a stir plate and flask, and a pressure cooker for slanting and/or a larger fridge/freezer for storing slants/extra slurry from starters, I would probably start building a collection, but the fact is that I'm in an apartment with a fridge that's about 25% too small for our food needs already, and with the exception of this proposed brew, I'm still a total yeast novice - pitching rehydrated dry yeast or, if I'm living on the edge, pitching on a yeast cake is all I've really needed to do so far.
One day, I hope to be as obsessed and knowledgeable as the old hands here on the forum, but for now, I'm a six-months-of-experience, dry yeast, feed-grade malt, BIAB sort of guy. I know that's not a very promising profile for someone trying to make anything even close to a Westy 12 clone, but barring a dump-worthy infection, the worst case scenario is that I'll end up with beer, and I'm willing to risk that.