Nihao/你好! I’m Wei Guo, the founder and creator of Red House Spice
- Origin: Born and raised in Gansu, China; later worked in Beijing
- Location: Based in England, home of the “Red House”
- Education: BA in Journalism, MA in Media Management, a foundation that shapes how I research, test, and write recipes with clarity
- Blogging since: 2017
- Expertise: Chinese home cooking. Recipe development, food writing, photography, and videography
- Audience: Reaching millions of home cooks worldwide
- Featured in: The New York Times, BBC, Saveur, Tasting Table, and more
- Mission: Making authentic Chinese home cooking accessible to everyone
About the blog
Explore the story behind Red House Spice and how it inspires millions to recreate authentic Chinese flavors.
My Favorite Dishes
I’m often asked, “If you could only choose one Chinese dish, what would it be?” Honestly, I can’t pick just one!
I love all things dumpling. I cook noodles as often as most people make toast. A beautifully made vegetable dish always lifts my mood. I’m also a big fan of Sichuan food, particularly anything with fish. Festive specialties, too, carry memories I treasure.
So instead of choosing just one, let me share six dishes I return to again and again. Each one holds a little piece of my story.
Beyond Cooking
Even though I’ve turned my cooking passion into a career (lucky me!) and feed a family of four, I don’t spend all my time in the kitchen. Here are a few things I love beyond cooking:
- I throw. Working with clay on the pottery wheel nurtures my creativity (want a sneak peek? Check out clay by wei)
- I lift. Strength training is backbone of my routine
- I run. A weekly 5K parkrun keeps my endorphins high
- I travel. I once led Culinary Tours of China for my blog readers
- I read. Non-fiction is my nightly ritual
- I listen. Music and podcasts are my joy on repeat
Profile photo by Jenny Danilenko
