About

Hello & Welcome! I’m Wei Guo, the do-it-all creator behind the blog Red House Spice, a free digital cookbook sharing authentic, accessible Chinese recipes since 2017. I couldn’t be happier to have you here!

I firmly believe that —

Anyone can cook delicious Chinese food at home!

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!

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.

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. They allowed me to play in our tiny kitchen, let me savor the first bite, asked for my opinion on the taste, and encouraged me to participate in fun cooking activities like pleating dumplings, 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.

About the blog

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.

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.

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.

Over the years, Red House Spice has blossomed into something truly remarkable. It has become a hub where I’ve connected with like-minded individuals from all corners of the globe. Their appreciation and support have fueled my passion and brought boundless inspiration. I’m deeply grateful for the wonderful community that has formed around my blog.

What to find at Red House Spice

• 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

RHS has been featured in

How to use this blog

• Follow the recipe carefully when trying a dish for the 1st time. Then modify and twist as you wish.
• Click the magnifying glass at the top right to search for a particular dish.
• Visit my recipe archive for more inspirations.
• Press the “PRINT” button (located above the ingredient list in the recipe card) to produce your own hard-copy cookbook.
• Bookmark recipes by tapping the heart icon on the pages. For a better experience, create an account to synchronize all your favorite recipes across all your devices.
• Don’t forget to subscribe to my free weekly recipe newsletter, which includes an email cooking course to get you started.

Other fun facts

— I’m obsessed with spicy food, hence “Spice” in the blog name. You can find plenty of hot recipes like Bang Bang Chicken, Chili Oil Wonton, and Dan Dan Noodles.

— I’m a free-spirited cook who eyeballs ingredient quantities and loves to experiment with flavors. But when it comes to those “no-room-for-error” occasions, I follow my own recipes to the letter, like with my foolproof Peking Duck.

— It frustrates me when people say things like “Tofu is boring” or “Tofu is only for vegan dieters”, etc. I like being a “tofu defender” by sharing mouthwatering recipes like Authentic Mapo Tofu, Scallion Silken Tofu, and many more!

— My two bundles of joy help my blogs in different ways. My son is a born gourmet who can detect the subtlest taste changes so I always treasure his opinion (BTW, he started his spicy food journey at 6 with a bowl of Sichuan Cold Noodles). While my daughter loves cooking with me. You can spot her cute little hands rolling Dumpling Wrappers in my tutorial video.

— I’m particular about the vessels that hold my food. So I dream of hand-making all the ceramic props for my food photography. You can take a peek at my pottery journey @clay.by.wei.

FAQs

Where to go next?

Thank you for taking the time to learn about me and my blog! Now, would you like to explore some recipes? Here are a few of the most popular categories:

— View all recipe categories