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
I love authentic Chinese cuisine. I’m glad I found your Chinese recipe eBook. I will try the ” Hot and Sour Soup” recipe. I hope my husband will like it.
Glad you found my Top 25 recipe eBook! Hope you enjoy the Hot and Sour Soup. Let me know how it turns out!
Hi Wei,
I’m so glad that I found your site.
I have cooked four of your dishes so far and will happily cook them again and again.
Your narrative is second to none: very clearly explained in every aspect. I must make a list of dried ingredients to buy when I next go into Manchester. I’m sure they’ll be in a shop in Chinatown. Lily buds? Or is it roots?
Thankyou for sharing.
Paul:-)
So glad you found the site and are enjoying the recipes! Lily buds are great for hot and sour soup and stir-fries. Edible lily bulbs (Bai He/百合) are wonderful too, but I prefer fresh ones, which can be hard to find in England. Hope you have a great time shopping in Chinatown!
I did Wei,
Got the Lily bulbs too. I will get Chinese Bacon next time and I must try to write down the different sausages they have there too.
Thanks again for you guidance
Paul
Love this site. Have just spent an hour scrolling and learning/drooling. The pantry guide is great, I am lucky enough to live in a city with a sizable Chinese community so buying ingredients isn’t a problem but the array of brands can be
So glad you’re enjoying my blog, Peter! Sounds like you have an amazing selection to choose from—happy cooking and exploring new flavors!
A new chinese world opened for me!!!! Thank You for sharing it with me. I wish you all the best and can’t wait to start experimenting, Lots of love and appreciating. Chris. South Africa. (Home language Afrikaans) please excuse my english. Love you lots!!!!!!!!
Thank you for your lovely words, Chris! I’m so happy my blog inspires you. Enjoy every experiment!
Hi Wei,
I just want to let you know that I have tried cooking some of your recipes, including the mantou and steamed rice rolls. This time I’m going to try the braised chicken wings. I can’t wait…It looks really good!
Regards
Nouan
That’s wonderful to hear, Nouan! I’m so glad you’ve been trying my recipes, and I hope you enjoy the braised chicken wings just as much. Let me know how it goes—happy cooking!
So glad I’ve known your blog., it’s great. Thanks.
Thank you so much, Matthew! I’m really happy you’re enjoying the blog. Hope you find lots of inspiration—happy cooking!
Hello thanks for your excellent site. I. am lucky to have a Chinese wife and daughter. Please include a recipe for fish head yu tou thanks, xie xie nin
So happy to hear you find my recipe helpful. I like fish head dishes too. I’ll add it to my to-write list.
Hello there! I have just found your website and will be trying one of your dishes next week . Everything looks great , so here’s hoping.
Best Regards,
Thank you so much for your kind words, Leila! I’m thrilled you found the site and are planning to try a dish. I hope you enjoy it—feel free to let me know how it turns out or if you have any questions along the way. Happy cooking!
Hello Wei!
First, thank you so much for this wonderful site. I have tried numerous recipes and have many more on my list to try. I’ve even gotten my husband to join me in the kitchen and we enjoy cooking and trying new dishes together.
Thank you also for the emails this week with Chinese New Year ideas. Here’s my question for you…I’d love to host a dinner party to celebrate the New Year. Since so many of your recipes are freshly prepared, do you have any suggestions for how to cook multiple dishes when you have a group of people over for dinner? I’m an experienced cook, but usually I’m able to plan a meal where most of the cooking is done before people arrive. Any ideas for how to plan for this?
Thank you so much, Laura! I’m thrilled you’re enjoying the recipes and cooking together with your husband. For hosting a Chinese New Year dinner, I’ve just shared a blog post on preparing a multi-dish Chinese feast with tips on menu design and planning. Hope it helps, and have a fantastic celebration!
Living in Japan( with a Japanese wife who doesn’t cook) and Chinese restaurants that are all too adjusted to “the Japanese taste”, I find your blog the best and most inspiring!!
It’s my “ go to blog” whenever we need a break from the often bland Japanese food.
Cheers,
Stuart
Fukuoka, Japan
Thank you so much Stuart for your kind words! I’m thrilled to hear my blog has become your go-to for authentic flavours. It’s wonderful that you’re bringing a taste of true Chinese cuisine into your home. Happy cooking, and I hope you continue to enjoy exploring the recipes!