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 tried your egg drop soup, it tastes great! I didn’t have the dried shrimp so I replaced it with dried anchovies instead. It came out fine too. Thanks and greetings from Singapore!
Yes, dried anchovies provide umami taste too. Glad you liked it!
Amazing blog! I will come back to read more.
Thanks for popping by Dilys! Hope you’ll find some inspiration on my blog.
Hi my name Jackie I’m from Springfield GA. Thanks for sharing your recipes with me.
You’re welcome Jackie! Happy to have you in our Red House Spice Chinese cooking community.
I am from Malaysia, just discovered your blog on the topic how to grow garlic sprouts.
Will try out your recipes
Welcome to RHS Chinese cooking community Adrienne! Hope you’ll find my recipes inspirational.
I for one, come from Italian roots. The man I am dating is 1/2 Chinese. As we were talking he mentioned how he missed his grandmother’s cooking. There are no cook books or written recipes.
I would love to help him find the tastes he remembers as a child growing up with his grandmother.
I don’t know what it would take from me but I sure am willing to try. Organic and real is what he is looking for.
I am a real good cook … but don’t know my way around a Chinese kitchen.
Lovely to hear you story Lee! Hope my blog will help you to make some Authentic Chinese food for your boyfriend. Happy cooking!
I’m sooooo happy to have found your blog. I’m excited and can’t wait to try your recipes. Everything looks delicious!
Welcome to Red House Spice community! Happy cooking!
I’mso happy to find your blog n would like to try some of your recipies. Thank you so much
You’re welcome Angela! Happy cooking!
Thank you Wei.
I love Chinese cuisine and I’m looking forward to a new adventure with you. I’ve just made Tomato Egg Drop Soup for my breakfast. Delicious !!!!
I’m Australian 🌞
My pleasure to share Penny! Tomato egg drop soup is very comforting as breakfast. Glad you’ve enjoyed!
Hello, canit wait to learn and cook your recipes in Chinese cuisine.
Welcome to the Red House Spice Chinese cooking community Vivian! Hope you find some inspirations here.
Hi! I just subscribed! I lived in Beijing 2006-2013. Also spent 2 months in Chengdu in 1983.
(Yes. I am ancient!)
Really enjoy your writing!!!
Welcome MaoZhou! Hope my recipes bring back your memories of life in China.
I am happy to find this blog! After so many years of being drawn to Chinese culture even preferring this cuisine though I’m Hispanic finally made sense to me this month! I just found out that my Great Great Grandfather was a Chinese immigrant who ran a restaurant in Mexico! My heart leapt and broke at the same time because everything that makes me who I am is from him, yet he was hidden, no traditions were passed down. I know where my love of cooking came from, now I’m on a mission to honor him by learning to cook recipes I can only imagine he would have made! Thank you for sharing your treasured recipes!!
Thank YOU Jazz for sharing this touching story! Your great great grandfather would be proud of you learning to cook Chinese food.
What an awesome story!
Hi – found your site looking for a xiaolongbao recipe. Had them in Macau and Hong Kong and we all loved them. Yours are absolutely the best instructions. I have a bamboo steamer but I haven’t used it yet as I’m not sure how to prepare it before first use. Could you please reply with instructions how to prepare the steamer
Thanks!!
Hi Judi! Before first use, simply rinse your bamboo steamer under warm water then leave to air fry naturally. Happy cooking!
Hi Wei
I would like to make chinese meat filled deep fried dumplings (called gai loong in cantonese) using glutinous rice flour, for a gathering. Would like to know if possible to make ahead and deep fried at the gathering. Can I fill and assemble and necessary to freeze. If so, need to defrost, and how long to deep fry. Thank you for your help.
elaine
Hi Elaine! I believe you’re talking about Ham Siu Gok/咸水角. I haven’t published a recipe for this dish. Food blogger Jeannette has a recipe. Go check it out!
I am vegetarian so I have eaten little Chinese food (little amounts of protein in almost everything means I can’t eat most of it!). So finding your exquisite recipes laid out so clearly has opened up the traditions an techniques of Sichuan food for me – not to mention the amazing flavours. I am very grateful.
Thanks for visiting my blog Ann! So happy to know you find my recipes helpful. Happy cooking!
Nice
Please write book; your insight is invaluable! I have gone through each and every one of your recipes; and just adore your approach and technique.
I like how you inform why I’m doing certain processes and why xxx
Truly best Asian recipe index I’ve come across.
With that I say; many thanks for the joy you have given me xxx
Anna.
Hi Anna! You kind message motivates me to work harder on my blog. Maybe one day I’ll be able to publish a cookbook. Thanks for your encouragement!
thank you for taking the time to tranform your cooking into recipes!
i came across your recipes looking for a moo shu pork recipe and found your scallion pancake recipe. its quite close to the dozens of others ive tried but yours is perfection❤ looking 4ward to next weekend when i can make a feast to bring & share w/ my co-workers on monday!
thank you again!
You’re welcome Malisa! Wish you a wonderful time cooking and sharing with your co-workers!
I am new and learning to cook Chinese dishes. I just watched your video beef broccoli. I love this vegetable so much. I just stumbled across your site and I like everything about it. My Chinese friends have their own touch on the way they cook and I want my own touch to share with them. Thank. you Wei
My pleasure Robert! Very happy to connect with you on my blog. Happy cooking!