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!
LAtest
A Little Book News
It’s finally happening — after nearly 10 years of blogging, I’m working on a physical cookbook. Three Meals, Four Seasons brings together some of my most-loved dishes, along with brand new recipes created just for the book. It will be published in December 2026 by Quadrille.
I’m sharing behind-the-scenes updates with my newsletter readers, and I’ll announce pre-order details there first. Subscribe if you’d like to join the community.
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
“Your insight is invaluable! I have gone through each and every one of your recipes, and just adore your approach and technique.”
Jessica said:
“I’m so glad I found you! Your recipes are detailed, informative, and not overwhelming.”
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.
Wei’s Tips
How to use this blog
- Follow the recipe carefully when trying a dish for the 1st time. Then modify and twist as you wish.
- Visit my recipe archive for more inspirations.
- Click the magnifying glass at the top right to search for a particular dish.
- 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.
- Subscribe to my free weekly recipe newsletter, which includes an email cooking course to get you started.
FAQs
My post on 10 Essential Chinese Condiments will help you to achieve that.
Try these three: Tomato and Egg Stir-fry, Smashed Cucumber, and Ginger Chicken
There are so many! If I have to pick the top 5, they are:
Biang Biang Noodles
Pork & Cabbage Dumplings
Steamed Eggs
Hot & Sour Napa Cabbage
One-Pot Hainanese Chicken Rice
I invite you to subscribe to my free weekly recipe newsletter. As a subscriber, you’ll have direct access to me and can ask questions, suggest recipes, etc. Alternatively, leave a message in the comment section below.
In the past, I’ve done a few private cooking classes, a fund-raising supper club, and several Culinary Tours of China. However, at the moment I’m solely focusing on creating great content for this blog to satisfy the needs of the rapidly growing reader community. If I ever decide to jump into offline events again, I’ll make sure to spread the news through my newsletter and social channels (Instagram, Facebook).
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:
Profile photo by Jenny Danilenko
I remember my mother cooking in my family’s Chinese restaurant and growing up and being the Sioux chef. When she passed away I was 12 years old. I was looking for a recipe for zongzi and I found your Blog and I am thankful for your recipes. I look forward to trying all of them… thank you
Thank you so much Priscilla for sharing your story. I wish you a great time in the kitchen!
Hi Wei,
I am so impressed with your blog. I love to cook for my family and your recipes look amazing. I am looking forward to trying them out with my family. Keep up the inspiring work!!!
Best,
Cindy
Thank you so much Cindy for your kind words. Wish you a great time cooking for your family!
When I make the bao, dosa etc, they come out brownish color instead of white like the store brought. How do they make it so white?.also living in high altitude (3000) feet up in Arizona. The bao don’t rise, any suggestion. Don’t have a steamer, so I use a metal pot, it makes the baos very wet. Thax. It’s the 1st time I respond to blog. Thax
Lin from vietnam
Hi Lin! Here are my answers to your questions:
1. Shop bought baos are usually made of highly bleached, processed flour. If you really want a whiter look, try special bao flour sold in Chinese/Asian shops.
2. Please allow enough time for the second rise (after you shape the baos and before you steam them). There are some tips on this in my post “Steamed bao buns“.
3. I guess it was the water gathered inside your metal lid that fell on the baos. In this case, wrap the lid tightly with a tea towel or a piece of cloth that will absorb excess water from steaming.
Help this helps.
Your blog is great!!! I am looking forward to trying more and more recipes.
Cheers!
Thank you very much, Josh! Wish you a fun time in your kitchen!
I just discovered your blog while googling how to grow garlic sprouts and I can already tell it is going to be one of my favourite resources for Chinese cooking!
I used to live in Ningxia province and your recipes make me so homesick for China!
I can’t wait to try some of these recipes out!
Thank you Clementine for visiting my blog! Ningxia is a lovely place where you would find many yummy dishes similar to the cuisine of my home province Gansu. Happy cooking!
Hi I just came across your lovely blog and was first inspired by your aubergine recipe – I love aubergines and then by your broccoli and prawns – broccoli being considered one of the healthiest vegetables!
Anyway thank you for all the work that goes into sharing these delicious meals.
Victoria
Ps I live by a very similar stretch of river – nothing quite like a beautiful view! I hope you really enjoy your home in Bedford.
Thank you so much Victoria for trying out my recipes and taking your time writing a lovely message.
I enjoy my life in Bedford but I do miss all the lovely food in China.
Thank you so much for the Mapo Tofu recipe, i was crawing it so hard, back in the time, when i was in Heifei.
Mine wasn’t exact same and perfect, but loved it anyway, its my favorite dish, thank you for sharing this wonderful recipe. Have a good one
You are more than welcome Ian. I’m so happy to hear that you’ve tried my recipe. Thank you for your appreciation. Happy cooking!
Hi Wei,
Recently i’m coming back from Beijing for travelling. I had a chance to taste this Guber Water Town Pear at Simatai Great Wall. A steam pear is put in this aluminium (if i am not mistaken) cup with lid. Eaten it while hot.
Very refreshing since its winter and you know what, I love it very much!! Never taste and found this dessert before.
When coming back to my hometown, i googled for the recipe, and found your blog on “Pear with Rock Sugar”. I assume it quite similar with the steam pear i eaten at Great Wall.
I bought some wolfberry/goji berries there as well.
Can’t wait to try your recipe! Your other recipe is also interesting.Can’t wait to try it also!!!
Thanks very much for sharing!!
Hi Wanie! It’s my great pleasure to share! I know exactly what you are talking about as I bought the same thing in Gubei Water Town last summer on the same spot. Loved it (and the cute enamel cup as a souvenir)! You are right. The idea is same as my steamed version of “Pear with rock sugar” (The only difference is that the Gubei ones are baked in the oven). It’s now the best season to serve this warming dessert (Actually I’m making some for my dinner party guests tonight). Anyway, happy cooking and have a great new year!
Dear Wei, I would like to try your mantou recipe. May I ask:
1. Is the mantou dough same as Bao dough?
2. Can I add 老面 to the mantou dough? If yes, how much can I add? Do I hv to adjust raising time?
Thank you.
Both Mantou and Bao use Chinese style leavened dough. I have introduced three types using different ingredients and proofing methods. You can find them in these posts: Mantou, Steamed Bao Bun and Red Bean Buns. They are all interchangeable. Give them a try to see which one you like the most.
You can use 老面 to replace instant dry yeast. but I cannot recommend an exact quantity as each piece of 老面 acts differently. The proofing time may vary so you just have to observe closely and decide when it’s ready.
Thank you. I will give them a try.
你好，禾慕！我通过Fackbook来到你的博客看了一轮，做得很漂亮！详细介绍每一样菜，照片美轮美奂，每一个步骤拍下来加上后期的制作一定很花费时间！我最后两次做姜汁撞奶都失败了，下次要试一下你的方子。
Wing，你好！很高兴在我的博客看到你！谢谢夸奖！的确要花很多时间和精力，但成就感也很强。做自己喜欢和擅长的事，乐趣无穷！你的厨艺也很棒，咱们保持联系多交流！
Wei, I’ve enjoyed reading about your travels and love the recipes! I’m a food/fitness/health blogger – and am crazy about eggs, breakfast, veggies and FIOD!! ?
Thanks Angie for stopping by! Hope you will find something that you’d like to try. Have a great day!
I AM SREEDEVI BINOY.INDIAN.STARTED READING YOUR BLOG TODAY.LIKE IT..ENJOYING.THANK YOU DEAR
You are welcome Sreedevi!
Dear Wei,
I am new to your blog and love Chinese food. Many of my Chinese Taiwanese and Malaysian friends have initiated me into their way of cooking. But I too have my fan club and critiques and the recipes I have tries – Chilli oil (I made a few modifications – like adding fennel to complement the anise flavour, or fried tofu). Will be trying out the classic pork and chive dumplings too.
Thank you for doing this.
Jyoti
You’re welcome Jyoti! Enjoy your kitchen adventure!
Hi Wei! I’m so elated to have stumbled across your recipes! I love cooking international foods the best & love that your dishes are authentic! About 12 years ago I would meet people like you from other countries & invite them to my home to teach me how to cook an authentic meal from their country! Then I compiled all the recipes into my own little cookbook! It’s been so fun reading & thumbing through all your recipes! I feel as though you are in my home teaching me! Thank you for your amazing time in creating & capturing these recipes! 😘💕
You’re welcome Ashley! Your cookbook must be an amazing source for authentic homemade food from different cultures. Very happy to be part of your “collection”. Enjoy your time in the kitchen!
do you have a cookbook of your recipes for sale or download
Hi Alan! I haven’t put together a cookbook yet. Hope one day I’ll be able to produce one. Thank you very much for your support!