Comments on: About

By: Wei Guo

Wei Guo — Mon, 02 Jun 2025 19:46:19 +0000

In reply to Stephanie Hines. What a beautiful message. Thank you so much Stephanie for your kind words! It truly means a lot to hear that the recipe resonated with you, and I’m honored to be a small part of your kitchen. Your message made my day! Thank you for taking the time to share this, and I’m so glad to have a kindred spirit following along!

By: Stephanie Hines

Stephanie Hines — Thu, 29 May 2025 00:47:19 +0000

Hi, I’ve been following you for a while (Ie subscriber to your newsletter), but just today actually tried one of your recipes. It was easy to follow, well written, approachable & DELICIOUS. As a writer myself (I hesitate to classify myself as a journalist as I’ve ventured many miles/kilometers from that path in my years), I really appreciate your journey to combine your talents & your passion. I’m a 56 yo Anglo/German Texas rancher living in a rural area outside a small town in south Texas, USA, but I feel like you are a kindred spirit! Keep up the good work; I love love love your website & recipes😎🤠❤️

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:38:04 +0000

In reply to Greg Kauffman. Thank you so much for your kind words, Greg. I’m really glad you’re enjoying the Sichuan recipes – I’ll definitely keep sharing more!

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:35:24 +0000

In reply to Lois Steckman. Thank you so much! That means a lot to me. I hope you and your girls love the recipe – can’t wait to hear how it goes!

By: Lois Steckman

Lois Steckman — Wed, 23 Apr 2025 02:17:52 +0000

I feel so lucky to have found your sight. I going to make the recipe tomorrow for my “girls weekly meeting”. I’m sure they will all be anxiously awaiting me to give them your blog. They are all avid cooks.

By: Greg Kauffman

Greg Kauffman — Sun, 20 Apr 2025 21:43:27 +0000

Wei,
Thank you very much for giving us Chinese food lovers authentic, tasty and thoughtfully done recipes. I especially like the Szechuan style and they are by far the best I’ve ever made! Keep up the amazing work.
Greg in Vermont, US

By: Wei Guo

Wei Guo — Sat, 12 Apr 2025 11:59:34 +0000

In reply to Imelda. My pleasure to share! Yes, homemade noodles are unbeatable!

By: Imelda

Imelda — Fri, 11 Apr 2025 12:07:07 +0000

In reply to Wei Guo. Hi, i love chinese food especially freshly made noodles. Thank you for sharing your noodles recipes

By: Wei Guo

Wei Guo — Fri, 04 Apr 2025 12:46:39 +0000

In reply to Robert Dodgy. Thanks so much for your thoughtful feedback, Robert! For cooler weather recipes, I actually have a recipe collection for chilly days that might be just what you’re looking for. I appreciate your suggestions and I'll definitely keep that in mind for future newsletters.

By: Robert Dodgy

Robert Dodgy — Tue, 25 Mar 2025 21:06:52 +0000

Hi Wei,
My latest email (I am a subscriber) – you asked ”

Does the change of weather affect your meal planning? My answer is a big YES!”

A YES from me also, BUT, I live in the southern hemisphere as do many of your subscibers – I would imagine, (Ipswich, Queensland, Australia for me).
Your Spring is our Autumn or Fall Season and I realise you can’t put both in your email BUT could you have a link to where your Fall rcipes can be found ??
I searched for Fall Menu, Fall Recipes, Seasonal, and a few others but there was no where I could find the dishes as the weather turns cooler towards Winter.
Maybe, it is my bad that I couldn’t find them or maybe you have not already grouped recipes into the cooler days rather than for cold days, ie Winter.
Maybe a foot note on seasonal email posts could be:
SOUTHERN HEMISPHERE SUBSCRIBERS may check out this link ….
giving a link to your website where a different season could be accessed.
This would only be required each time you post for an upcomming seasonal change.
Love your work …
Regards,
Robert