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Red House Spice

Contemporary Chinese Cuisine — a passion for sharing

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Fundamentals

A fourteen day culinary tour of China, with an enthusiastic native Chinese food blogger, exploring some of China’s most diverse gastronomic traditions and culture. 

A step by step recipe guiding you to make Chinese spring onion oil without fail. You will also learn how to use this versatile condiments in seven ways.

How to make & use spring onion oil (葱油)

Essential ingredient for many classic Chinese dishes, homemade red bean paste only requires 3 simple steps. It tastes much better than commercial versions.

How to make red bean paste (红豆沙)

Pungent, aromatic, earthy and salty, fermented black beans provide unique and complex flavours to many Chinese dishes.

Fermented black beans (豆豉)

Popular, versatile Chinese black bean sauce can be easily made at home. I have three versions to share: classic, with mushrooms or with minced meat.

Spicy black bean sauce – 3 versions (辣豆豉酱)

Chinese sesame paste is a popular condiment used in noodles, salad, hot-pot dipping sauce, etc. It can be substituted in three ways.

Chinese sesame paste & 3 substitute ideas (芝麻酱)

As important as soy sauce, Chinese rice vinegar is a must-have for those keen to explore Chinese cuisine in their own kitchens.

Chinese rice vinegar (米醋)

Rock sugar is refined, crystalized sugar commonly used in Chinese kitchen to add shine to braised dishes or to sweeten desserts.

Rock sugar (冰糖)

Shaoxing rice wine is commonly used in Chinese cuisine. It's essential for preparing meat or fish, either in stir-fry or in braising dishes.

Shaoxing rice wine (绍兴酒)

Sichuan peppercorn is one of the most important spices used in the Chinese kitchen. It has an unusual aroma and creates a unique sensation in your mouth.

Sichuan peppercorn (花椒) & how to grind it

Soy sauce (酱油): light or dark?

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READERS’ FAVOURITES

Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹)
Tomato and egg stir-fry (番茄炒蛋)
Black pepper beef stir-fry (黑椒牛柳)
Sheng Jian Bao: Pan-fried pork buns (生煎包)
Zha Jiang Mian (炸酱面): Beijing’s signature noodles
Marbled tea eggs – two versions (茶叶蛋)
How to make great dumpling fillings (Ultimate Dumpling Guide part 2)
Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)
Homemade dumpling wrappers (Ultimate Dumpling Guide part 1)
Chinese potato stir-fry (酸辣土豆丝)

What would you like to cook?

Hi, I‘m Wei

The chef, recipe developer and photographer behind Red House Spice
An enthusiastic cook with a Chinese palate and a global mindset. From my Red House kitchen, I love to share contemporary, honest, easy-to-follow recipes that spice up your culinary experience.

All images & text are copyright protected. Please do not use without permission.

图片和文字未经授权，禁止转载和使用.

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