Roots
I’m originally from China. I grew up in Wuhan and later spent about ten years studying and working in Beijing, the two places I still feel most connected to.
Misc
A few things that shape how I think, away from papers.
I’m originally from China. I grew up in Wuhan and later spent about ten years studying and working in Beijing, the two places I still feel most connected to.
StudyIndustryInternships during the PhD
Before academia, I spent more than three years in industry, in China and the US. Pursuing a PhD, and later being lucky enough to stay in academia, was a deliberate choice rather than the default next step for a good student.
A committed amateur for about ten years. I enjoy competitive singles as much as relaxed hitting sessions and doubles.
Cooking, for me, is curiosity, imagination, and experiment more than following recipes. Like a chemistry lab, the kitchen lets me learn how ingredients behave and why each culture’s techniques work.
I enjoy listening and singing.
My wife and I have two cats, Bonnie and Clyde.
I enjoy traveling and taking scenic photographs.
Follow a few connections between the kitchen, the court, and places. It uses only the interests shared on this page; no private photos or travel records.
Small tools I build by vibe coding with AI agents: a teleprompter that follows my speech during talks, and a local console where several coding agents discuss, write and review together.
Where readers of this site come from.
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