About

I am currently a second year Ph.D. student at MIT EECS. I am very fortunate to be advised by Prof. Dina Katabi in NETMIT, CSAIL. Before MIT, I recieved my B.E. in computer science from Yao Class, Tsinghua University.

My research interests lie in sensing technologies from multiple modalities and techniques including wireless systems, computer vision and machine learning. I am also interested in building wireless systems that enable efficient mmWave communication and allow for effective support of user applications.

Publications

Making the Invisible Visible: Action Recognition Through Walls and Occlusions

T. Li*, L. Fan*, M. Zhao, Y. Liu and D. Katabi

International Conference on Computer Vision (ICCV), 2019

[PDF] [Website] [Arxiv] [Video]

Through-Wall Human Mesh Recovery Using Radio Signals

M. Zhao, Y. Liu, A. Raghu, T. Li, H. Zhao, A. Torralba and D. Katabi

International Conference on Computer Vision (ICCV), 2019

RF-Based 3D Skeletons

M. Zhao, Y. Tian, H. Zhao, M. Alsheikh, T. Li, R. Hristov, Z. Kabelac, D. Katabi and A. Torralba

ACM SIGCOMM 2019

[PDF] [Website]

Through-Wall Human Pose Estimation Using Radio Signals

M. Zhao, T. Li, M. Alsheikh, Y. Tian, H. Zhao, A. Torralba and D. Katabi

Computer Vision and Pattern Recognition (CVPR), 2018 (Spotlight Presentation)

[PDF] [Website]

Multi-Scale Dense Networks for Resource Efficient Image Classification

G. Huang, D. Chen, T. Li, F. Wu, L. Maaten, K. Weinberger

International Conference on Learning Representations (ICLR), 2018 (Oral Presentation)

[PDF] [Github]

Quadratic Upper Bound for Recursive Teaching Dimension of Finite VC Classes

L. Hu, R. Wu, T. Li, L. Wang

Conference on Learning Theory (COLT), 2017

[PDF]



Recipes

I really love cooking, almost the same as doing research. Here I list some of my favorite recipes as comforts for a child from Hunan, China when he miss his hometown food.

热干面

一勺花生酱,一勺芝麻酱,一勺香油,一勺油泼辣子,一勺老抽,一勺生抽,半勺盐,少许味精调成酱汁。面条煮熟过冷水,撒上酱汁香菜芝麻即成

牛肉粉丝

牛腩1kg,筒子骨500g,放三片姜一些料酒切块焯水。锅内放油,加入蒜姜丝青花椒干辣椒炒香,加入焯好水的肉炒2分钟左右,加入豆瓣酱炒匀,放入砂锅。砂锅加入一根肉桂,四片香叶,一颗草果,五颗八角,加水没过牛肉,两勺生抽一勺老抽,炖煮4小时即可。出锅前加两勺盐再炖10分钟,加入味精。粉丝焯熟,加入牛肉汤与盖码,撒上葱花香菜芝麻辣子即成。

茄汁土豆火腿饭

番茄去皮切块,锅入黄油,翻炒番茄,加半勺盐,加水(300ml),盛出。土豆切丁,洋葱切丁,大蒜切碎,炒香大蒜洋葱,加黄油,加土豆,加泡好的米(大半杯),加番茄汤。熬煮15-20分钟。最后加入香芹黑胡椒出锅,撒上芝麻即成。

龙虾泡饭

杀好的龙虾洗净去腮,入沸水煮1-2分钟,钳子多煮2分钟,取肉,虾骨剪碎,加入橄榄油炒出香味,盛出,再加入橄榄油,胡萝卜丁、洋葱丁、芹菜丁炒软,洋葱边缘焦黄,加入1/4个西红柿丁,加入虾骨,炒热后加入30ml白葡萄酒,加水到没过虾骨,中火半小时,过滤成高汤。煮高汤时,大半杯米煮饭(少水),取出的虾肉用黑胡椒海盐白葡萄酒腌制,大火多油,两面煎20s,加入少许白葡萄酒去腥。半杯米做炒米:米洗净,油稍稍热,加入米,不断翻炒至金黄色,盛出。将过滤后的高汤入锅,加热,加入米,黑胡椒,盐,味精调味。加入芹菜碎,龙虾肉,炒米,最后点缀葱花即成。

蟹黄豆腐

软豆腐切小块,4个咸鸭蛋黄用微波炉加热后捣碎,五花肉切末,加入少量料酒盐拌匀腌制。烧热油,下入咸蛋黄炒开后下入肉末炒熟,加入豆腐翻炒两下,加入淀粉水煮开,收一会汁撒上葱花即成。

蒜蓉粉丝蒸龙虾

龙虾一只切开,花生油烧开,加蒜蓉爆香,加入少许蒸鱼豉油、盐、味精调味成酱汁。粉丝泡发,铺底,龙虾摆盘,浇上蒜蓉酱汁和少许豉油,开锅蒸12分钟,加入葱碎、蒸鱼豉油,再蒸3分钟,浇上热油即成。

蚂蚁上树

五花肉末加入生抽料酒腌制,粉丝泡发,姜末、豆瓣酱爆香,加入肉末炒熟,加一点点盐,加入粉丝,加入老抽、味精、辣椒粉调的水,焖3分钟,收汁,加入葱花即成。

Contact

MIT Computer Science & Artificial Intelligence Lab
32 Vassar Street, 32-G916
Cambridge, MA 02139
tianhong[at]mit.edu