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.
Testimonial
“Your insight is invaluable! I have gone through each and every one of your recipes, and just adore your approach and technique.” — Anna
“I’m so glad I found you! Your recipes are detailed, informative, and not overwhelming.” — Jessica
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
A: My post on 10 Essential Chinese Condiments will help you to achieve that.
A: Try these three: Tomato and Egg Stir-fry, Smashed Cucumber, and Ginger Chicken
A: 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
A: 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, use the contact form to leave a message.
A: 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:
Thank you for your very clear details and instruction. I have enjoyed everything i have attempted so far and am looking forward to your many other recipes. I love learning about the Chinese culture and food is a great way to begin. Thank you and your pots are beautiful. Best wishes for your continued success.
So happy to hear that Susan! Yes, it’s indeed a wonderful way to learn a new culture through food.
I love both your recipes and your story.
Thanks for sharing with us.
Thank you Frank! So happy to have you here.
My go to site for the best chinese food, todays beef and broccoli. Thanks for being there
My pleasure to share Madahen. And thank you for your trust!
A wonderful food journey. Bravo!
Thank you! Khalid!
Hi Wei
I have loved your “exposé”! As you know, I have been a keen follower of your recipe site (blog) since I discovered it a couple of years ago… In fact you are my go-to for both daily home meals and for entertaining dinner guests. You have both expanded and challenged my taste buds!
Your clear instructions have encouraged me to make, fill and use homemade wontons, bao buns and spring rolls! Something I thought was impossible. And I’m now a frequent shopper at local Asian supermarkets.
And I have even (recently) found a stir fry recipe on your site a day before you posted it to us and had already cooked it!
Keep doing what you are doing, Wei! From the other side of the world I love what comes out of your Red brick House.
Thank you so much StevenF for your continued support. I’ll make sure to continue working on recipes so that you always have something new to try!
Thank you for sharing your story. I’ve often wondered about the background of the woman that created this wonderful blog. I love your recipes and tofu, too!
So nice to meet you here Mary! Happy to know you’re also a tofu fan.
Ni hao Wei, I work with a group of Chinese women at a spa. They are always cooking in tiny kitchen consisting of an electric frying pan, induction cook top, and a small steamer. The dishes they produce are delicious indeed. Anyway, they have taught me the basics and at times have me to cook for them. As a male of European descent, I am always nervous about cooking for those ladies. However, I found your blog and recipes. Now I can cook good Chinese foods without the worry. You have become my secret weapon. Xiexie ni!
That’s wonderful to hear Todd! I’m honoured to be your “secret weapon” and I wish you a fun time exploring Chinese cuisine!
I love your recipes. I cooked already a lot of them and my family loves them. Actually your blog became my primary resource for Chinese recipes. I started to fall in love with Chinese cuisine when I was a kid and with my parents we went to a Chinese restaurant. Of cause that was quite adjusted to European taste but still the strange flavors caught my attention. Nowadays there are quite a few good Chinese restaurants in my home town Berlin, but I enjoy a kot to cook myself, with your help. I’m Olaf, 53, from Berlin, Germany. Thank you so much!!!
So happy to meet you here Olaf! Glad you find my recipes helpful. Wish you more fun time cooking Chinese food.
Hi Wei!
Gung Hay Fat Choy!
I was looking for a recipe for Char Siu Pork and I came across your site. I browsed through your other recipes and can’t wait to make some dishes. Coming from a Chinese family, no one wrote down recipes so I am trying to recreate some things. Thank you so much!!! And yes, you should put a cookbook together!!!
Welcome to my blog Donna! Hope my recipes will help you to connect with your heritage.
Hi Wei, thanks for the warm welcome to your authentic Chinese cuisine. My family and I love Asian foods. I love to cook some of them at home as well. When I saw the Red House Spice recipes, dishes I would love to eat, I saw subscribing to your blog as an opportunity to enjoy more of the Asian cuisine at home. Thank you for sharing your foods with the world.
It’s my great pleasure to share what I’m passionate about. Hope you’ll enjoy cooking with my recipes!
That’s Cantonese for Happy New Year. Wei comes from Northern China where they speak Mandarin so Happy New Year wishes would be Xin Nian Kuaile
Thank you John! Xin Nian Kuai Le/新年快乐 to you too. I know very little Cantonese but I definitely understand Gung Hay Fat Choy.
Hi Wei, I just wanted to say how much I love your site. I have tried quite a few of your recipes now and they are all great. I lived in Beijing for several years in the 1990s and I am always searching for authentic recipes. I love your NW recipes in particular! Thank you so much and wishing you and your family a HAPPY YEAR OF THE TIGER!
Happy New Year to you too Emma! So happy to hear you find my recipes helpful.