#ChineseFoodiesofIG: Wei Guo, Red House Spice

 

This is part of an ongoing series of interviews I’m doing with my favourite Chinese foodies that I follow on Instagram. Come and follow the #ChineseFoodiesofIG hashtag on Instagram and leave a comment showing your support for these talented folk!

Where are you from? Where are you really from?

I’m native Chinese, born in a tiny place on the famous Silk Road. I have lived in eight different places in four countries. England is my current home (not my final home hopefully). 

What does Chinese food mean to you?

It means 1) family & home. 2) Identity – where I come from and what I am doing now.

Rice or noodles?

Definitely noodles. My nephew claimed he didn’t like noodles and eventually he emptied every bowlful of noodles that I made.

Share a food memory:

One of the participants on my Culinary Tour of China was moved to tears by the joy of food. It made me very proud of what I’m doing: bringing likeminded people together and showing them what authentic/good quality Chinese food is.

Who’s your Chinese food legend?

My dad. Having been through the Great Famine as a teenager, he values food and knows how to cook in the most humble but delicious way. I wouldn’t be able to write a food blog without his influence.

Most underrated Chinese ingredient:

Fermented bean curd (腐乳). Spread on buns/bread, serve with congee, mix in a dipping sauce, add to a meat stew… It tastes fantastic!

Favourite Chinese vegetable:

Impossible to name just one! Love all vegetables. Right now I crave celtuce (stem lettuce, ⻘青笋) which I don’t have easy access to in England.

What would you like to tell the world about Chinese food?

Chinese food ≠ low quality, cheap, weird ingredients. I’m keen to contribute in breaking stereotypes by sharing authentic recipes and organising culinary tours of China.

 
#ChineseFoodiesofIGJenny Lauchinese identity, food writer, china, culinary tour, silk roadComment