Hi! I’m Wei, a self-taught cook from North-west China. Since moving to Europe, over a decade ago, I developed a passion for food and with three culinary fans of my own, I currently live in a red brick house (“Red House”) in England, where every recipe in this blog is enthusiastically developed and mindfully tested.
Why “Spice”? Simply because I can’t survive without spice, neither in food nor in life. Plus, even those who have little interest in food might know “Chinese Five-Spice”. So the word “Spice” may well give you a hint of the kind of cuisine I am sharing here.
I guess your next question could be “Why blogging?”. To be honest, writing a food blog is not an impulsive decision (even though I am rather impulsive when it comes to trying new things). I gave myself three solid reasons before I started this journey.
For the past. As I grow older, I realise more and more that all my inspiration and capacity for cooking comes from the influence of my parents who cooked every single meal from scratch (literally) in a tiny kitchen. They had a limited number of ingredients but this was outweighed by their great passion and imagination. They never intended to teach me how to cook but they always allowed me to play around the stove and to have the first taste of their scrumptious dishes. While living far away from them, I’ve been trying to reproduce those flavours from my childhood. Sharing those influences with you here is a great way to preserve their culinary legacy.
For the present. I love sharing, sharing every bit of joy in my life with family and friends. Eating the food I cook, they praise and then ask: but how to make it? Seeing the photo of a dish I make they praise and then ask: but where is the recipe? Increasingly, I realise that sharing is not just about feeding the people you love or showing them your achievement. SHARE is Show them How to Achieve then Recreate and Enjoy together. A blog provides the ideal platform to share and connect with others who have the same passion in life.
For the future. As I mentioned earlier, I have three culinary fans in the Red House. Fan No.1 praises every single dish I produce (that’s compulsory). It’s a bit trickier with fan No.2 and 3 since sometimes, without warning, they turn themselves into nasty little food critics. A bit annoying, but they do push me to be more imaginary with my ingredients. A few weeks ago, fan No.2 said to me in a serious tone: “I think you should WORK as a professional cook.” What a compliment! At least for now I can WRITE like a professional cook. Also, perhaps when they gain their independency, they might appreciate my blog as a handy recipe book whenever they crave authentic Chinese food.
Another good thing about developing this blog is that I feel like I’m getting my old job back. Before moving abroad, I worked as journalist in Beijing for nearly a decade. Back then I was part of a big team, now I’m on my own with more responsibility, but also with more independence and freedom.
OK! It’s time to make a start. Hope you enjoy walking through the journey with me.
Photo credit: Pei Jun
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!