I have been writing about food, China and food in China for nearly 20 years. Collecting it all would be too much.

In the last few years, some of my work has appeared in Serious Eats, 小鸟文学, and the Chinese editions of NOWNESS, Esquire and Food & Wine. I have been quoted in The New York Times and Eater, and profiled in The Los Angeles Times and The South China Morning Post.

In 2024, I was named Food & Wine China’s Best Food Writer.

The year before, my book Outsider (洋盘) was published in Chinese by 新经典. It is a memoir of life in China, my family’s missionary history in Beijing and collected food stories.