What it does
Red House Spice is Wei's Chinese cooking publication. It covers stir-fries, noodles, dim sum and regional dishes, with beginner and weeknight collections and detailed pantry preparations such as chili oil and sauces.
Pantry preparations are a useful starting point because they support several later meals. The archive includes chili oil, black-bean sauce, spring-onion oil and a collection of dumpling sauces. Choose the component you need, then follow it into noodles, rice or dumpling recipes.
Beginner and weeknight collections offer shorter routes than browsing the entire archive. Sichuan and Cantonese sections provide regional direction, while home versions of dishes such as Peking duck offer a different kind of project. The site also distinguishes vegetarian and vegan recipes from its meat and seafood archive. English explanations include Chinese dish names and characters for reference.
Strengths
- Pantry oils and sauces provide reusable foundations for meals.
- Beginner, weeknight and regional collections support different learning goals.
Best for
- Cooks learning Chinese dishes and building a reusable sauce pantry.
Sources
- Chinese Recipe Central - Red House Spice (Oct 26, 2026)
- How to make & use spring onion oil (葱油) (Oct 26, 2026)