Others Archives - Red House Spice Chinese Recipe Central Mon, 10 Jul 2023 17:05:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://redhousespice.com/wp-content/uploads/2016/12/cropped-Logo-32x32.jpg Others Archives - Red House Spice 32 32 120097697 Culinary tour of China with a food blogger https://redhousespice.com/culinary-tour-china-2018-may/ https://redhousespice.com/culinary-tour-china-2018-may/#comments Fri, 20 Sep 2019 00:00:44 +0000 https://redhousespice.com/?p=3273 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. 

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A 14-day Culinary Tour of China, with an enthusiastic native Chinese food blogger, exploring some of China’s most diverse gastronomic traditions and culture. 

Culinary Tour of China with food blogger Wei

Notice as of July 2023: There aren’t any new itineraries for Culinary Tours of China at the moment.

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After a fantastic two years organizing my Culinary Tours of China, I’m excited to introduce my new program which I’ve tweaked to offer an even better experience: more food-related activities and a more relaxed schedule. I’ve taken on board my previous tour members’ valuable feedback. My own experiences on tour and further research over the past two years have also influenced my new program.

The new program embraces my original idea of providing a small group of participants with ample opportunities to explore Chinese cuisine first hand in several distinct regions. As always, I will be your guide and companion (Read more about methroughout the 14-day journey, together with my trusted assistant Jo.  

To learn more about my previous Culinary Tours of China, please scroll down to read testimonials from some of my tour members.

You may also check my Instagram posts and stories (@red.house.spice / #culinarytourofchina ) to view photos and videos that I took along the journey.


TOUR DATES

May Tour: 5th-18th May 2020

October Tour: 11th-24th Oct 2020

Note: Due to the outbreak of Covid-19, my 2020 tours were canceled.


GROUP SIZE

Maximum 10 persons


DESTINATIONS & ROUTE

Beijing — Lanzhou — Xi’an — Chengdu — Shanghai


ITINERARY

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. 

DAY 1 to Day 4 · BEIJING

Our exclusive culinary tour of China will start in BEIJING, where I spent several years as a local journalist and a city I know intimately. We will explore the culinary delights of this ancient capital and visit some of its most important cultural heritage sites.

Culinary Tour of China 2020 by RED HOUSE SPICE-lanzhou

DAY 5 & Day 6 · LANZHOU

LANZHOU, the capital of Gansu province, is where I grew up and a place which holds many happy food-related memories for me. Although less known on the tourist atlas of China, Lanzhou was adored by all of my previous tour members and was praised as a real hidden gem.

Culinary Tour of China 2020 by RED HOUSE SPICE-xian

DAY 7 & Day 8 · XI’AN

The third stop of our Culinary Tour of China is XI’AN, the capital of thirteen Chinese dynasties and the home to the Terracotta Army. Renowned for its street food culture, it’s also an unmissable location on the gastronomic map of China. 

Culinary Tour of China 2020 by RED HOUSE SPICE-chengdu

DAY 9 to Day 11 · CHENGDU

Here comes the “hottest” part of our culinary tour of China: CHENGDU, the capital of Sichuan province. It holds the title of UNESCO City of Gastronomy for being the land of spices and the home of China’s most famous cuisine.

Culinary Tour of China 2020 by RED HOUSE SPICE-shanghai

DAY 12 to Day 14 · SHANGHAI

As the heart of China’s economic development, SHANGHAI is also renowned for its cultural heritage and for its outstanding local cuisine which is commonplace throughout China.


TESTIMONIALS


Culinary tour of China by RED HOUSE SPICE Participant-MichelleMichelle

As a professional chef I am so glad that I joined Wei’s tour. This journey is one that is jam-packed full of food, culture and once-in-a-lifetime experiences.

Looking back, it’s hard to believe we accomplished so much! I was utterly overwhelmed by the beauty and size of the Forbidden City, humbled by the power and history of The Great Wall, delighted by standing only feet away from Pandas, and brought to tears by the joy of food, feasts and ingredients I have only dreamed about experiencing.

I was able to participate in what chefs dream about. I not only tasted 100% authentic Chinese foods, I also had my hands in it. We made dumplings twice, prepared ingredients for traditional homestyle dishes. We saw, touched, and purchased local Chinese ingredients, some of which are unavailable in the States, and we cooked some of the most famous Chinese dishes the way they were meant to be cooked. 

I have traveled before this trip and I expect to travel again, but no trip has left me feeling as reflective and transformed as this one. It is worth every step you take in preparation, every penny you spend, every moment it takes to take part.


Culinary tour of China by RED HOUSE SPICE Participant-Michael & JudithMichael & Judith

We won’t quickly forget the glorious trip with delicious, well-chosen dishes, plenty of cold beer and interesting talk — about China, its food and traditions and also its modernization. Wei’s tour itinerary was an exquisite introduction to the old China and its cuisine within the framework of a dynamic modern China.

We enjoyed the way the tour was conceived and planned but were also delighted at how Wei and her assistant Jo carried out the tour: minimizing obstacles, incorporating changes as needed, highlighting important items in cities and sites while letting us all have the freedom to act independently within the cohesive group. Those wonderful Chinese regional banquets have given us a great inventory of dishes, tastes, styles and ingredients to use for comparison on future trips to China. Congratulations to Wei and Jo! I hope the pleasure they got from seeing it work out and noting the obvious delight of our group is equal in some way to the excitement, wonder and pleasure we had while experiencing it unfold for us over 2 weeks.


Culinary tour of China by RED HOUSE SPICE Participant-AilengAileng

My mind and spirit are still on cloud 9 after a most enjoyable culinary tour of China in May 2019. Without reservation, I would recommend this curated tour by Wei, if you want the gastronomic adventure of a lifetime, combined with some awesome sightseeing.

This trip gave me a wonderful insight into China’s regional cuisines, from street food to lavish banquets, that I would not have found in other tours. All this was made possible by Wei, the tour organizer, and her assistant Jo, who worked tirelessly to keep us happy, comfortable, informed, not to mention, well-fed and entertained, throughout the journey.


Culinary tour of China by RED HOUSE SPICE Participant-JamesJames

China is so modern and so full of energy. The people were uniformly pleasant and the sights were amazing. For that alone this trip would be worth considering. But the food! Glorious.

Wei did not stint on presenting the group with regional specialties in great numbers, allowing us to sample a wide variety of tastes and textures. The chef-prepared meal, the two cooking classes, the food streets, the behind-the-scenes looks, all offered outstanding opportunities to understand these robust cultures. 

The hotels could not have been better, from a look back at old China with the hotel in Beijing to the modern ones thereafter, the rooms were quite comfortable and each offered glorious breakfast. 

Wei and her aide Jo made it even better. They were easy to get to know, knowledgeable and kept track of us as we went about enjoying the sights. If you’re thinking about a culinary trip to China, do yourself a big favor and book Wei’s culinary tour of China. You will thank yourself for making that choice. My high expectations were far exceeded.


A touching testimonial describing the unforgettable experiences of my 2018 Culinary Tour of China, along with many mouth-watering photos taken on the tour.Jason

I am so glad we found Wei’s culinary tour. It was excellent! From unique fine-dining experiences, to delicious street food, to fun home-cooking, to grocery-store snacks, we ate and drank our way across China! I had a double-handful of best-in-my-life culinary experiences on this trip.

Besides hitting all the standard tourist attractions you wouldn’t want to miss, I enjoyed our cookery classes and some very special behind-the-scenes looks at several restaurants, even talking and drinking with the chefs. I would be much too shy to do this on my own, even if I had the connections. Wei is a great facilitator!

Wei made a great itinerary and handled all the details. Arrangements for culinary activities and tourist sites were no problem and what would have been intimidating or impossible for us on our own was relaxed with Wei. I am sure Wei put in a lot of behind-the-scenes effort to create a great experience for us. I am confident that even someone completely new to China will have a great time. Wei will take care of you!


Culinary tour of China by RED HOUSE SPICE Participant-PeterPeter

I have always been fascinated by China and Chinese cuisine and have always wanted to sample the cuisine where it is made and to experience the culture with an expert who knew what was going on. It was this that drove me to take a gastronomic tour of China with Wei.

Wei’s knowledge of both China and Chinese cuisine made it possible for her to be able to choose the best and assure we experienced fabulous meals every day. As a seasoned traveler, I know how difficult it is to experience consistent high quality cuisine when on a trip.  But with Wei doing the hard work, I knew very quickly we were in good hands.

What made the tour so successful was not just Wei’s expertise but her drive to get it right with her trusted assistant Jo, who was there to help us every foot of the way. The small group made it a personal experience with opportunities to do your own thing and flexibility in the scheduling. This tour felt like it was a group of friends traveling together versus a formal tour. Would I go again? You bet I would.


RECIPES

5 classic noodle dishes from regions on my Culinary Tour of China


Photo credit: Image 1: Crystal Liang; The rest: Wei @ Red House Spice

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Chinese-style spaghetti salad (凉拌意面) https://redhousespice.com/chinese-style-spaghetti-salad/ https://redhousespice.com/chinese-style-spaghetti-salad/#comments Wed, 15 Mar 2017 01:38:28 +0000 https://redhousespice.com/?p=1425 Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour.

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Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour. 

Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour.

The recipe I am sharing today is not typically Chinese. It was created accidentally a few years ago when I was living in Switzerland. Once I cooked too much spaghetti and kept the leftover in the fridge. Next day I had a bite of the cold spaghetti and noticed that its texture resembled the round noodles used for Chinese cold noodle dishes (凉面).

In some senses, I think it’s even better as it’s firmer and more springy. This experience answered a question that I was asked by a few friends: “Can you replace Chinese noodles with spaghetti?” — “ Yes, we can!” At least in this case.

Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour.

This month the signs of Spring are everywhere in England. Cold dishes are a great way  to celebrate the coming of this pleasant season. Chinese-style spaghetti salad is one of our family favourites. I call it salad, but actually we always have it as a main course since protein, vegetable and starch are present on the same plate.

Intended to resemble the popular Chinese dish “Three-colour cold noodles (三色凉面)”, I choose ham, courgette, red bell pepper and egg, to make it even more visually appealing. In my recipe, I suggest  preparing those ingredients into long stripes or noodle-like shape. However, if you are in a hurry, just cut them up roughly.

Please feel free to choose other ingredients that suit your taste. For example, you may replace ham with shredded chicken breast, use carrot instead of red bell pepper, substitute courgette with cucumber, etc.

Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour.

I guess some of you might be new to making thin omelette. It’s widely used in both Chinese and Japanese cuisine. I noticed many recipes call for oil, whereas I find it’s better to simply use a good quality non-stick pan without oil. I always have fun making thin omelette and we all love its fluffiness which makes this salad richer in texture.

The key flavour of this Chinese-style spaghetti salad comes from sesame, precisely sesame paste, sesame oil and toasted sesame seeds (read my post on Chinese sesame paste for more information and substitute suggestions).

The use of homemade Chinese chilli oil will make this dish outstanding (see my effortless recipe). Earlier I wrote a recipe on famous Sichuan street food “Dan Dan Noodles” in which similar ingredients are used as seasoning.

Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour.

Like the easy Chinese dressing I described for Cucumber salad, you can make this sesame dressing in bulk also. Mix everything thoroughly in a tight jar then store in the fridge for up to 2 weeks. Just make sure you leave out garlic, toasted sesame seeds and fresh chilli (if using). Add them when you are using the dressing.

A bowl of spaghetti noodles with ham, eggs, courgette & pepper.
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Chinese-style spaghetti salad (凉拌意面)

Give Italian pasta a Chinese character. This Chinese-style spaghetti salad with sesame dressing is bursting with flavour. 
Course Salad
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 199kcal
Author Wei Guo

Ingredients

  • 150 g dried spaghetti 5oz
  • 2 slices ham
  • ¼ red bell pepper
  • ½ courgette/zucchini
  • 2 eggs +2 teaspoon water

For the dressing

Instructions

  • Cook spaghetti following the instruction on the package. Drain and rinse under running water until completely cool (see note 2).
  • Cut ham into long stripes. Finely slice red bell pepper. Make courgette noodles using your preferred method (see note 3).

Make thin omelette

  • Beat the egg and water until the egg white and yolk are well combined.
  • Pour half of the egg mixture onto a non-stick frying pan (over medium heat). Give it a good swirl. Turn the omelette over when there is no liquid remaining. Cook for a further few seconds.
  • Repeat the procedure with the other half of the egg mixture. Then cut the omelette into long stripes.

Assemble the dish

  • Put all the prepared ingredients above into a salad bowl. Sprinkle with sesame seeds, fresh chilli (if using).
  • Mix all ingredients for the dressing. Pour over the salad. Stir well before serving.

Notes

1. Pure Chinese sesame paste has a very thick consistency. Add 1 tablespoon of water to 1 tablespoon of paste. Mix with the back of a spoon until smooth.
2. Leftover spaghetti is great for this salad. Add a few drops of sesame oil to the cooled spaghetti then stir well. Keep it refrigerated until the moment  you start to prepare the salad. 
3. Four ways to make courgette noodles: 
  • Use a julienne peeler. 
  • Use a spiralizer. 
  • Use a regular vegetable peeler. Peel the courgette into long ribbons. Stack the ribbons on top of each other then cut them into noodles. 
  • Use a grater with large holes. Trim the end of the courgette. Grate courgette at a narrow angle slowly and carefully.

Nutrition

Serving: 1serving | Calories: 199kcal

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Steamed pork ribs with butternut squash (南瓜蒸排骨) https://redhousespice.com/steamed-pork-ribs/ https://redhousespice.com/steamed-pork-ribs/#comments Thu, 09 Mar 2017 22:07:53 +0000 https://redhousespice.com/?p=1369 Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

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Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

Like many Chinese, I love bony pieces of meat. They are more flavoursome and it’s fun to eat. The other day, a local butcher chopped some pork ribs into small pieces for me. With butternut squash which I found in my larder, I made steamed pork ribs seasoned with Chinese fermented bean curd (腐乳, aka soy cheese). Everyone in our Red House enjoyed it a lot even though it made our fingers greasy.

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

In Chinese cuisine there are three main ways to prepare pork ribs: braised in soy sauce, stewed in clear soup or steamed. The steamed version has a more chewy texture and a more intense flavour as all the seasoning stays on the surface of the ribs instead of being diluted in liquid.

I like placing some vegetable underneath the ribs when steaming. Butternut squash is a great choice since it stays in shape after a long period of steaming, and its naturally sweet taste gives a nice addition to this salty dish.

In this recipe, pork ribs are firstly marinated with soy sauce, rice wine, corn starch and ground Sichuan pepper (can be replaced by black pepper). This procedure tenderizes the meat and allows the seasoning to penetrate. Afterwards, the pork ribs are coated with fermented bean curd paste right before steaming.

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

Fermented bean curd (top left of the photo above) is a Chinese condiment made from soy beans, rice wine (or Chinese liqueur), salt, spices, etc. It normally comes in cubes (size of 1-2 sugar cubes), soaked in a jar of brine with different flavourings. You might hear people call it soy cheese or tofu cheese because it somehow resembles the taste and texture of certain types of cheese.

It’s salty, winey, pungent, aromatic, with a hint of sweetness. All in all the flavour is quite intense, unique and (in my opinion) addictive. For steamed pork ribs with butternut squash, I use white fermented bean curd with chilli flavour by a reputable Chinese brand named “Wangzhihe/王致和”. It can be found in most Chinese shops.

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.

Now let’s talk about steaming. It’s good news if you have a steamer. But what if it’s too small to hold a plate inside (like mine)? I solved this problem by placing a small bowl in a wok, then put the rib plate on top. Since my wok has a non-stick coating, I also put a piece of cloth underneath the bowl to avoid scratching. This works perfect, just like using a shop bought steamer rack, but costs nothing!

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.
pork ribs steamed with butternut squash
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Steamed pork ribs with butternut squash (南瓜蒸排骨)

Seasoned with “soy cheese”, these steamed pork ribs leave a unique aroma in your mouth. Butternut squash underneath collects all the flavour from the meat.
Course Main Course
Cuisine Chinese
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 3
Author Wei Guo

Ingredients

Instructions

  • Wash pork ribs then pat dry with kitchen paper. Marinate them with light and dark soy sauce, rice wine, corn starch, ground Sichuan pepper and ginger for at least half an hour or overnight in the fridge.
  • Put fermented bean curd and sesame oil into a bowl. Mash it into a smooth paste with a fork. Coat marinated ribs with the paste.
  • Peel and deseed butternut squash. Cut into slices (about ¼ inch thick). Evenly place them onto a deep plate. Then top with ribs (avoid overlapping). Sprinkle spring onion over.
  • Place the plate into a steamer filled with water. Bring water to a boil then turn down the heat to low. Steam for 40 mins or so. Check water lever half way through. Add more if needed.

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Cucumber salad with easy Chinese dressing (拌黄瓜) https://redhousespice.com/easy-chinese-dressing/ https://redhousespice.com/easy-chinese-dressing/#comments Mon, 20 Feb 2017 23:36:46 +0000 https://redhousespice.com/?p=1244 A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

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A classic cucumber salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

The weather has picked up in the last few days in Bedford. You can definitely feel that spring is in the air. Over the weekend I saw snowdrops thriving in a nearby wood, bunches of daffodils on supermarkets’ shelves, and lots of buds appearing on a shrub in front of our Red House. To welcome the warmer season, I’d like to share a recipe of cucumber salad with an easy Chinese dressing that goes well with many dishes.

Cucumber salad is very popular in China, especially in Northern regions. Take the capital Beijing for example, it’s probably the most ordered cold dish in bistros. The common way to prepare it is to smash whole cucumbers with the side of a Chinese meat cleaver then cut them into small sections. But it can hardly be done the same way to a cucumber bought from regular British supermarkets as they are much larger (both in length and in diameter), less crunchy and have harder skin than Chinese ones.

A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

Instead of smashing them, I slice cucumbers with a vegetable peeler (inspired by a Jamie Oliver video years ago). Not only are those long, half-transparent stripes good-looking, they also create more surface to absorb the dressing. At the end of the peeling process, you will be left with the juicy, seedy part of the cucumber which can’t be sliced with a peeler. But don’t waste any! I always eat it while preparing this salad. It’s so delicious on its own.

Comprised of the most basic ingredients, my easy Chinese dressing may seem ordinary. However, it’s extremely versatile: as dressing for various salads and cold noodle dishes, as a dipping sauce for cold meat, dumplings and buns, or as seasoning for some stir-fries, etc. Here is my simple formula to make it without fail:

  • Ratio of the key ingredients: 4 parts of black rice vinegar + 2 parts of light soy sauce + 1 part of pure sesame oil + 2 cloves of garlic
  • Adjust the salt to your own taste and use the same amount of sugar as the desired salt
  • No set rules for the quantity of chilli and sesame seeds. You may replace fresh chilli with homemade chilli oil.

A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

Unlike the dressing I used for Chinese leaf salad which is seasoned with hot oil, my easy Chinese dressing doesn’t involve any cooking. To save more time, you can make it in volume and use it anytime you want to. Mix vinegar, soy sauce, sesame oil, chilli, salt and sugar in a tight jar then store it in a cupboard. Since these ingredients are all shelf-stable, the jared dressing can last at least 3-4 months. You do need to add freshly crushed garlic every time you use the dressing though. Toasted sesame seeds are sprinkled onto the salad the last minute too.

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https://redhousespice.com/cold-soba-noodles/A classic cucumber salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.
A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.A classic salad with a new look. Flavoured with an easy Chinese dressing. Formula to make this versatile seasoning revealed.

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