About Red House Spice

Are you someone who —

• Has experienced Chinese food while traveling, working, or studying in China
• Enjoys dishes from local Chinese restaurants or takeout
• Grew up eating Chinese food cooked by loved ones
• Has Chinese friends/relatives and often eat their homemade dishes
• Holds a curiosity for cuisines from around the world
• Looks for new ways to cook their favorite ingredients

If you’re nodding at one of those descriptions, you’ve come to the right place to learn!

What to find here

• Delicious Chinese dishes made for modern home cooking
• Simplified cooking methods for classic recipes without sacrificing flavor
• Recipes with precise measurements instead of “some of this”, “a little of that”
• Introduction to special condiments and their substitutes
• Tutorial videos and process shots to guide you through each step
• Recipe reviews for learning from fellow home cooks and asking me questions

My background

I was born and raised in Gansu/甘肃 province, China, where noodles, dumplings, and bao (all accompanied by a dash of chili oil) hold a special place in the hearts and meals of families.

*Image: My kitchen doubles as the Red House Spice HQ

Currently, I live in England, in a 100-year-old red brick house that inspired the name of the blog Red House Spice. Here, I spend my days with my husband and our two bundles of joy (aka the official RHS taste testers).

Having a professional background in journalism, I gained my recipe-development skills through countless made-from-scratch meals prepared for my family and friends over the years.

My food story

I don’t have a “learned cooking from my mama/grandma when I was young” type of story. But my parents, who are both fantastic home cooks, always involved me around food.

*Image: A dinner prepared by my parents

They allowed me to play in our tiny kitchen, let me savor the first bite, asked for my opinion, and included me in activities like pleating dumplings, hand-pulling noodles, wrapping Zongzi, and more.

While working as a journalist in Beijing, I didn’t cook much but I was a keen restaurant hunter. I spent most of my spare time tasting new dishes in the capital city where all Chinese regional cuisines meet (with Sichuan cuisine holding a special place in my heart).

Drawing from the immersive experiences in my childhood kitchen and countless dining adventures, I quickly developed a natural flair for cooking since I started living abroad where good Chinese food is hard to find.

My blogging journey

After taking a career break and spending a decade enthusiastically cooking at home, I found myself yearning to work in the food industry. Yet, I was unsure of the path that would lead me to fulfill this dream. Then a spontaneous idea struck me: Why not start a food blog?

Thus Red House Spice was born, becoming a platform where I could document the recipes that I had been cooking while embarking on a journey of learning new ones.

*Image: A visit to a culinary school specializing in hand-pulled noodles in Lanzhou, China

My sole and unwavering focus was on Chinese Cuisine right from the start, even though I enjoy cooking all types of food and I have a fondness for baking.

Why? Firstly, it’s the cuisine where my expertise truly shines. Secondly, I’m deeply passionate about demystifying the misconception that Chinese cooking is overly complicated because, truth be told, it’s surprisingly approachable and delightful to explore.

*Image: I hosted a fund-raising supper club at ESEA Community Centre in London

For example, in an interview with Tasting Table, I shared my thoughts on making dumpling dough: “If you keep it simple, it’s better. If you think too much, you might get into trouble.”

While the majority of my recipes center on classic and traditional Chinese dishes deeply rooted in Chinese culinary culture, like the beloved Red-Braised Pork Belly, I also feature recipes developed by Chinese chefs living outside China, including the iconic Fortune Cookies. In an interview with SAVEUR, I expressed my belief in celebrating American Chinese food as a unique regional cuisine deserving recognition.

*Image: I organized a dumpling class for a GirlGuiding group

Over the years, Red House Spice has blossomed into something truly remarkable: a hub where I’ve connected with like-minded individuals from all corners of the globe.

I’m deeply grateful for the wonderful community that has formed around my blog. Your encouragement and enthusiasm continue to fuel my passion and bring boundless inspiration.

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