TodayChinese is a small editorial project for readers around the world who want to understand Chinese culture beyond the headlines. We cover festivals, food, language, traditions, history, and modern life in clear English.
Lin sets the editorial compass. He spent a decade editing travel and culture magazines before moving online. He reads every draft twice — once for facts, once for voice — and he is the reason TodayChinese reads like a magazine, not a content farm.
laolin@todaychinese.com"If a sentence sounds like a brochure, it goes back to the desk."
Mei is the voice readers hear in their heads. She grew up in a Sichuan kitchen, writes most of the food and festival pieces, and is unusually good at explaining why a custom matters without lecturing.
amei@todaychinese.com"Good writing is just good listening, on paper."
Xing is the technical backbone of TodayChinese — performance, schema, hosting, and the boring details that decide whether a page loads in one second or four.
xing1@todaychinese.com"If the page is slow, the article doesn't exist."
Lin digs into the topic, checks sources, sketches the angle.
Mei drafts in plain English, with the kind of detail a friend would share.
Xing ships the page fast, clean, and structured for search and readers.
Fact-checked, clearly written, fast to load — and respectful of the culture it covers.
We are not a news wire, and we are not a tourism board. We are three people who think Chinese culture deserves writing that takes it seriously — curious, specific, and honest about complexity. No clickbait, no AI sludge, no recycled listicles.
If a piece doesn't teach us something new while we're writing it, we don't publish it.