About Me

Chinese Orchestra

I started to learn pipa (a Chinese plucked string instrument - the instrument on the right of this photo) when I was five years old. During my undergraduate and masters studies at Tsinghua University, I started to learn zhongruan (another Chinese plucked instrument - the one on the left) and became an active member of our university's Chinese Orchestra (清华民乐队). During my PhD journey at Cornell, I joined Cornell Eastern Music Ensemble. Our ensemble is composed of an interesting mixture of Eastern and Western Instruments. I enjoyed found repertoires online, and rearranged them particularly according to the instruments we have. Some of my favorite pieces include Impressions of Chinese Music (印象国乐-大曲), Terra-cotta Warriors (秦兵马俑幻想曲), The Garden after Rain (雨后庭院).

Tsinghua MYD

I have a lot of great memory at Tsinghua MYD, where I also developed life-long friendships.

This photo shows my last concert ("国乐新章") with my fellow MYDers.

cOrnell Eastern Music Ensemble


Our ensemble includes both eastern musical instruments (pipa, erhu, guzheng, decimal etc.), and western musical instruments (e.g. violin, cello, flute, and clarinet etc.).

Cooking

I am an avid foodie and I am always craving for spicy food. My favorite dishes include spicy stir-fry dry pot, Sichuan-style boiled beef, and fried chicken. Since 2015, I have been actively doing daily experiments on Chinese foods from different regions. Now I try to create my own recipes with some creativity (sometimes not so successful).

My recent favorite recipes:

Ground pot chicken

地锅鸡