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
Hi, I just so happened to stumble upon your blog this week and spent a bit of time browsing through everything I can consume. When I read your post on cooking plain rice I was overjoyed to see finger measuring as an actual cooking method. I don’t know where I picked up the habit but I’ve been cooking rice that way for years now and constantly get told by people I know that I’m doing it wrong (but they never complain about the rice).
Lovely to hear from you George! Finger measuring comes from the old time when measuring cups, kitchen scales weren’t available. It’s the simplest way, right?
Good evening Wei, from Australia.
Have followed RHS for a few years and have enjoyed the learning experiences,
thank you.
It was beaut to read this explanation of your blog, thank you for sharing.
As a 78 year old bachelor I have always tried to eat a well balanced diet and good meals.. My evening meal is not a chore, it is my reward for a days work and your recipes have been appreciated.
Cheers,
Bryan
Thank you for your appreciation Bryan! Wish you more healthy and delicious meals!
Hello Wei,
I am someone who loved to eat Chinese food when I lived in the UK. There was a local takeaway place that cooked delicious curried vegetables and egg-fried rice. The curry contained bamboo shoots, carrots, bean-sprouts and perhaps mushrooms; can’t remember more except the delicious yellowish, quite thick gravy, which I have never been able to mimic. It was the hunt for good Chinese food (sadly Chinese restaurants are few and far between here in France — and then they don’t allow dogs in their restaurants — most un-French!!) which brought me into contact with your lovely website.
You give so many recipes that are delicious, many of which I do not cook for various reasons. We do not eat pork anymore, for environmental and French pig-farming methods; eat occasional beef as a treat; and do eat chicken or other poultry and fish, fish, and more fish/seafood. Pasta I do not eat for weight reasons (except occasional pot-stickers which my wife cooks) and to avoid my young, healthy doctor going ballistic! (He thinks oysters twice-a-month is excessive, but he’s young and I am not.)
Not only do I really like your website — it is a real pleasure to read — but the many tips you give, e.g. how much rise expands when cooked, and others. Also, your portion sizes are perfect. I could go on, but I have this lovely beef-stew-and potatoes to cook — which I will modify just a tad by using 50% water and 50% homemade chicken stock.
Thank you for your site and for re-introducing yourself. It’s so nice knowing a little about the person whose food one eats with so much pleasure. Sorry I never seem to get round to photographing my efforts, and commenting.
So lovely to meet you here Thomas and to hear your food stories. The support and appreciation I receive from readers like you means a lot to me. I will carry on sharing more tasty recipes. Wish you a wonderful time cooking Chinese food in your French kitchen.
I love your blog! I’ve made countless dishes from here. Your recipe for spring onion pancakes is my go to every time and a family favourite. The last one I tried was the Mouthwatering Chicken and everyone loved it. Thanks for sharing your delicious recipes.
You’re welcome Lee. Hope you’ll find more tasty dishes to try!
hallo Wei, ich habe durch Dich zu dieser Küche Zugang gefunden und koche mich mit Begeisterung durch Deine Rezepte! Die vielen wertvollen Hinweise sind super hilfreich ! Ich sage ganz lieben Dank das Du das mit uns teilst und wünsche Dir weiter viel kreative Freude am Kochen.
Viel Grüße aus Deutschland
Sabine
You’re welcome Sabine! So happy you find my tips helpful.
Dear Wei,
I feel blessed to have found you!
My mother was born and raised in China. I love Chinese food and come by this passion honestly. Unfortunately, most Chinese restaurants cater to American taste. That is why finding your website was such a treat.
The first recipe I tried was Char Siu and it was delicious.
Thank you so much for providing a place where I can learn to make authentic Chinese recipes.
You’re welcome Helen. Delighted to learn your story and to know you enjoy my recipes!
Your recipes are detailed and very informative . Truly appreciate your sharing of recipes and the step by step guide .
Please continue with this very successful blog that you created
Best wishes
Thank you Carol! I’ll keep sharing recipes for sure.
Thank you for sharing your story. I enjoy your recipes and have successfully made quite a few of them. If you ever resurrect your Culinary Tour of China I’ll be there!
Glad you find my story interesting. Wish you a fun time cooking Chinese food!
Thanks for sharing your story. That you’re from Gansu province sheds some light on your affinity to Sichuan cuisine. Spice is good.
The blog has been a great source of info and recipes. Keep it going!
Yes, food in Gansu is spicy too. Very happy to know you find my blog helpful.
Love the Blog. I’ve been following for 3 years. Good to get some insight on cooking Sichuan food at home . Thanks for all your efforts
Peter
You’re welcome Peter. Have more fun in your kitchen!