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’m so happy to have found your site! Many of these dishes are ones that I remember from my childhood (chinese mother, swiss father). The recipes are so much easier to follow than my mom’s “little of this, some of that” instructions. Haha. My son has a keen interest in his Chinese heritage and a love for culinary arts. Your site has helped me share with him the dishes of my youth, but has also brought us closer through sunday’s spent in the kitchen together. Thank you for all your effort…your dishes make more than food..they make family.
My great pleasure! Cooking is definitely one of the best ways to bond with family. Enjoy you kitchen time with you son Anna!
Hi Wei,I’ve just subscribed
Please tell me what oil do you use for making chili oil
and what oils do you use for cooking?
Hi Alan! Chinese cooking calls for neutral cooking oil that doesn’t have a strong taste but a high smoking point, for example: peanut oil, sunflower oil, corn oil, vegetable oil, rapeseed oil, canola oil, etc. You can use any of the above to make chili oil. Happy cooking!
Hi Wei,
I found your website last night as I was searching how to make hand-pulled noodles. I’m so glad I found you! Your recipes are detailed, informative and not overwhelming. Also, I have to say that I really enjoy your writing style.
I look forward to delving deeper into your website and actually trying out some of your recipes – I think I will try dumplings soon as my “fans” like those very much!
Take care and stay safe!
Very happy to read your warm message Jessica! Wish you happy and fun time cooking for your “fans”!
你好 Wei! I came across your site looking for pork ideas online and decided to make your 鱼香肉丝 dish. I was thinking of a sliced pork with bean curd dish when I saw it, so thought it looked good. I know it wasn’t the same dish, but wanted to try it anyway. My husband and I enjoyed it! I then looked through your other recipes and can’t wait to try more! Thanks so much for sharing and keep up your love of cooking and sharing!
You’re welcome Laine! Very happy that you’ve enjoyed this dish. Happy cooking!
So, I shared the Snow Skin Mooncake recipe with my 17 yr old son. He was excited to try it. Bought the molds and ingredients, and set him loose. What he achieved was awesome; he did some green (matcha), some purple (yam), some with both. Wish I could figure out how to send a picture.
I’m a chef, and I enjoy receiving your recipes and tips. I like to explore different cuisines at home (and for family-meal at work when I get the chance), your blog has given new found knowledge and lent inspiration to that end. Thanks!
So happy to know my recipes work well for you. It’s my great pleasure to share my passion and knowledge.
Wei, I am loving your blog and your recipes. I am inspired to cook some of your recipes, especially the traditional sauces! I need your help!! I stumbled on your blog while trying to find a recipe for a sweet cucumber pickle that I recall from my childhood in Toronto, Canada. I am a third generation Canadian whose family came in the late 1800’s from Toi Shan region in Guong Zhou province. In other words, our family is rural Cantonese. When I was a child, we used to shop several times a year in Chinatown and bought pickles that we would eat with Congee. The pickles were skinny brownish shriveled cucumbers in sweet syrup and came in a square tin with a simple paper label in Chinese writing (I do not speak or write Chinese.) Later in life, popular Chinese food became available in local grocery stores but these specialty items are not featured. I have found similar looking cucumber pickles in glass jars but they are cooked with soy sauce and are salty, not sweet. We called them “Cha Gua” in our dialect but I suspect that just means pickled melon. Are you familiar with this sweet syrupy pickle? It is similar to Canton Ginger but not gingery. Could you suggest a source for a recipe? Haven’t had these for over 40 years and can’t find them anywhere.
Thank you very much Wendy for trying out my recipes! Pickled cucumber is very popular in many regions of China. Unfortunately, I’m not familiar with the one you’ve mentioned. I’ve just googled it in Chinese but didn’t find anything that fits what you are looking for.
Thank you for your quick response. Disappointed that the sweet pickle is unknown to you; it is very good with congee. We always make congee with the leftover turkey carcass at Thanksgiving and Christmas, and the pickle was a common condiment. I experimented this week, using a recipe similar to Canton Ginger but it was a failure. The results are like cucumber jam!! Taste is similar but texture is terrible. If I am successful in my quest, I will share it with you.
Hi Wendy! I’ve just received an email from a blog reader who has the answer to your question. I will email you the information on Cha Gua/茶瓜.
Wei, thank you for following up with my request and many thanks also to your blog reader who is sharing his recipe for Cha Gua. I am looking forward to trying the recipe and if successful, with sharing the pickle with my extended family. I appreciate your generosity in sharing your contacts and resources with the public. I will let you know how the pickles turn out. Blessings on both of you for your help. Sincerely, Wendy
Dear Wei,
I love your blog & your recipes! I was wondering if you have or could make a recipe for 麻辣牛肉汤面. I recently had this at a restaurant & I absolutely loved it.
Hi Lacreesha! I have a recipe for Spicy Beef Noodle Soup. You may try it and add some freshly ground Sichuan pepper when assembling the dish. Check out my post on “How to grind Sichuan pepper” if you’re interested.
Dear Wei,
Happy to discover your blog. I am living and working in Ningxia.
Making dumplings for the first time today with my Chinese girlfriend. Trying your recipes and directions.
Look forward to discovering all your recipes and surprising her with some in the future
Best,
Jeffrey
Hi Jeffrey! I’ve been to Ningxia quite a few times. Lovely people and great food. Enjoy your exploration of Chinese cooking!
Dear Wei,
I love your blog and your recipes!!!
I’ve been travelling in China various times and areas and I love Chinese food. Since my first trip there I don’t like “Chinese” food in German restaurants anymore – it’s always the same and has nothing to do with the “real” taste…..I will try the Sheng Jian Bao because I have a special relationship with Shanghai and the typical food there. Keep on rocking, I cannot wait to explore more and more recipes 🙂
Love
Dana
I totally understand your feeling Dana. It is quite difficult to find good Chinese food with the “real” taste outside China. Fortunately, we can recreate many dishes in our own kitchen which taste much better (and healthier too). Enjoy!
Hi Wei,
I came across your website while searching for a recipe for 葱油拌面 which I miss so much after living in China for 5 years. My husband wanted to recreate this simple Shanghai noodle dish and will use your recipe. I am thrilled that I found your website which has a wealth of information and recipes for so many more dishes that I remember eating when we lived in Shanghai and traveled throughout China! Thank you for being such an amazing resource!
Hi 美珍! Delighted to know you like my recipes. I can relate to your feeling. It’s always a great pleasure to recreate the dishes that you miss. Happy cooking!
This is an absolutely fantastic food blog. Have been cooking your recipes in a small cabin during covid (don’t always have all the ingredients!) and very impressed by the level of detail, authenticity, and flavor. Thank you so much and looking forward to going on one of your tours one day!
My great pleasure to share! Your kind words are much appreciated. Wish you a great time exploring Chinese food.