本硕就读于中国苏州大学，博士毕业于新西兰林肯大学环境，社会和设计学院。目前主要关注饮食旅游情境下的原真性（authenticity）和认证过程（authentication），同时也关注可持续发展等议题。

Cheng, D., Fountain, J., Rosin, C., & Lucock, X. (2024). Rethinking the importance of food tourism to destination sustainability: a supply-side discussion of noodle experiences in Suzhou. In E. Park & S. Kim (Eds.), Handbook on Food Tourism (pp. 149-164). Cheltenham, UK: Edward Elgar Publishing.

Cheng, D., Fountain, J., Rosin, C., & Lucock, X. (2024). Interpreting Chinese concepts of authenticity: A constructivist epistemology. Tourism Management, 103, 104908.

Cheng, D. (2023). Sustainability for stakeholders and the environment? Understanding the role of geographical indications in sustaining agri-food production. International Journal of Gastronomy and Food Science, 34, 100839.

Cheng, D. (2023). Exploring the cultural anthropology of gastronomic tourism: Supply-side stakeholders' perspectives and experiences of Suzhou-style cakes. International Journal of Gastronomy and Food Science, 100819.

Cheng, D., & Fountain, J. (2021). Mainland Chinese Generation Y tourists to Tibet: Travel constraints, revisit intention and their negotiation. Journal of Hospitality and Tourism Management, 48, 128-137.