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The Body
A Life in Motion
I approach my own body the way I approach a research problem: find the question first, then design the experiment. Sport has always been how I learn to understand myself.
Always Moving, Always Changing
I started swimming at 8 and stayed in the water until 14. Then basketball caught my attention, then skiing — my father and I still hit the slopes together — and eventually badminton, which became my most serious sport. Every transition taught me something different about what a body can do.
"I don't stay with one sport forever. I stay curious."
From Reserve to Captain
I joined as a reserve. While others focused on match play, I spent my time on fundamentals — pull shots, drop shots, smashes. I practiced real match play on weekends with my dad at public courts. I went from reserve to men's doubles, to singles, to captain. I also help plan inter-school competitions with our coach.
"Understanding why a technique works matters more than just doing it."
My Own Theory
I started weight training in 9th grade. Then badminton changed everything — I realized I needed long muscle groups, not bulk. So I researched: periodization, bulking, cutting, converting fat to muscle. I designed my own cycles. No program. Just observation, hypothesis, adjustment.
"I don't follow a program. I run my own experiment."
The Kitchen
Every weekend, I cook.
It started as a habit and became a practice. I like developing and adapting recipes — finding the tension between familiar and unexpected, between comfort and surprise. I cook the way I do everything else: the first version is never the last.
Recipe No.1
The Energy Bowl
✦ What's Inside
- Grain base (quinoa or brown rice)
- Roasted seasonal vegetables
- Tuna & seaweed flakes
- Cucumber ribbons, cherry tomatoes, avocado
- Vinaigrette + kimchi (optional)
Built for fuel, not just flavor. Every component earns its place.
Recipe No.2
Salmon & Avocado Tower
✦ What's Inside
- Line mold with nori, fill with chilled overnight rice
- Marinate salmon in honey, soy & lemon; layer atop rice
- Bake at 200°C for 18 min
- Drizzle with mayo & wasabi
- Crown with raw salmon & avocado slices
Resistant starch rice, double salmon — roasted meets raw for depth and a lighter bite.
Recipe No.3
Cola Chicken Wings
✦ What's Inside
- Score, blanch & pat dry wings, then pan-sear golden
- Deglaze with ginger, soy & Shaoxing wine
- Simmer in cola until fall-off-the-bone tender
- Reduce to a lacquered sweet-savory glaze
- Finish with scallions & toasted sesame
Cola-braised with a hit of lemon:sweet, savory, and unexpectedly bright.
Recipe No.4
Cold platters
✦ What's Inside
- Use whatever's in your fridge. arrange freely
- Fruit, nuts, ham, cheese, crackers:
- Different kinds of Cheese
- Arrange freely, decorte it
The real main ingredient isn't on the board — it's the chat
Recipe No.5
Lime Basque Reimagined
✦ What's Inside
- Greek yogurt (not cream cheese)
- Lime mousse layer
- Seasonal pomelo pulp
- Next: craquelin shell
The first version is never the last. Version 3 is already in planning.
Recipe No.6
Sichuan Hotpot, My Way
- Hotpot base (50g), ginger, garlic, dried chili
- Add boiling water. Simmer 10 mins.
- Layer: cabbage & potato → mushrooms & tofu → meat & seafood.
- Pour broth over. Done.
Less oil. Still deeply Sichuan.
Recipe No.7
Japanese Sukiyaki
- Layer onion, then cabbage, then vegetables in a cast iron pot.
- Cover and cook 10 mins — no water needed. The vegetables release their own broth.
- Add pan-seared tofu, beef & leafy greens. Pour sukiyaki sauce over.
- Cover 3 more mins. Serve immediately.
No water. No fuss. The cast iron does the work.
Recipe No.8
Pan-Seared Black Cod
✦ What's Inside
- Season salmon with salt, pepper & rosemary. Pan-sear 3 mins each side.
- Roast cherry tomatoes with olive oil at 200°C for 10 mins.
- Toast bread until golden. Top with cream cheese.
- Plate together. Squeeze lemon over salmon.
Simple ingredients, restaurant feel.
Recipe No.9
Grilled Shrimp
✦ What's Inside
- Toss shrimp with olive oil, salt, bay leaves, and black pepper：10 Min
- With Sichuan peppercorns, ginger slices, and scallions on top
- Grill (or bake) at 180°C for 15 minutes, flipping halfway through
Quick and easy to make — crispy shells and delicious flavor.
The Places
I love to travel. There is always somewhere new to go.
Every place teaches you something a classroom can't. I'm always planning the next trip.
In Search of Eternal Love
Where Sun Wukong once battled fire, I stood in the desert with a rose — channeling the Joker from A Chinese Odyssey. The Flaming Mountains are where legend and landscape collide.
I saw a mirage that day. The desert was full of water that wasn't there. I think about that sometimes.
"Some pilgrimages are for enlightenment. Some are just for the photo."
First Wave
In Huizhou, I learned to surf. It took one afternoon. The ocean was patient.
Standing on the board for the first time, I felt the pulse of the South China Sea. It was messy, a little scary, but absolutely unforgettable.
"The best time to catch the first wave was yesterday. The second best time is now."