Guirong Wei has been dreaming of noodles since she was just six years old. For her, noodles are not just food—they represent tradition, perseverance, and passion. The process of noodle-making, from the stretch of the dough to the slap of the biang biang noodles against the table, has been part of her life for over 25 years. She has spent decades honing her craft, transforming her childhood dream into a culinary empire.
Born in southern Shaanxi province in western China, Wei grew up surrounded by the rich food culture of the region. This early exposure to Shaanxi cuisine, especially its noodles, shaped her path in life. Today, she is the proud owner of several restaurants in London, where she introduces the world to the unique flavors and techniques of Shaanxi cuisine. With restaurants like Xi’an Impression, Master Wei, and Dream Xi’an under her belt, she is now recognized as a master of noodles and a culinary force on the global stage.
Her rise to fame took an even bigger leap when she became the latest chef to star in Netflix’s hit food documentary series Chef’s Table: Noodles. Premiering on October 2, this season focuses entirely on the art of noodle-making, featuring chefs from around the world who have dedicated their lives to this beloved dish. For Wei, this opportunity was not just a career highlight but a moment to showcase the artistry and tradition behind Shaanxi noodles.
From Humble Beginnings to Culinary Stardom
Guirong Wei’s journey started in a small town in southern Shaanxi, where she was raised in a family that struggled with poverty. Despite the challenges, Wei was always captivated by the kitchen, where she would eagerly watch her mother and grandmother prepare meals. It was her grandmother, in particular, who inspired her to pursue cooking. “My grandmother is my biggest inspiration,” she says. “Watching her make all kinds of noodles made me want to cook.”
However, Wei’s childhood was far from easy. Her family could not afford to send all the children to school, and as the eldest of three sisters, Wei made the difficult decision to leave school at just 13 years old. Her goal was clear: to work and support her younger sisters’ education. It was a sacrifice that showed her deep sense of responsibility and determination, traits that would later define her success.
At 16, Wei moved to Xi’an, the capital of Shaanxi province, in search of work. This bustling city, known for its famous Terracotta Army and vibrant food culture, became the backdrop of her early culinary journey. Wei took on various jobs, with her first role being a dishwasher in a paomo (lamb soup) restaurant. Despite the physically demanding nature of the work, Wei’s sharp observation skills allowed her to absorb the workings of the kitchen. She paid close attention to every detail, learning the intricacies of the restaurant business without formal training.
Driven by her passion for food and her desire to improve her skills, Wei eventually enrolled in culinary school. She was one of only four women in a class of nearly 1,000 men, an experience that toughened her and prepared her for the challenges ahead. “The most challenging aspect is the physical strength required. Working in the kitchen demands both mental and physical endurance,” Wei recalls. “It’s a fast-paced environment that’s hard on the body, but in the end, it’s all worth it.”
Perfecting the Art of Noodles
For Wei, the kitchen is not just a workplace—it’s where her dreams come to life. Her expertise in Shaanxi cuisine is deeply rooted in tradition, but it’s the noodles that have become her signature. Shaanxi noodles, particularly biang biang noodles, are famous for their thick, chewy texture and unique flavor. The process of making these noodles is as much an art form as it is a craft. The dough is stretched and slapped against the table, a technique that creates the noodles’ distinctive texture.
At her restaurants in London, Wei brings this traditional technique to life. The biang biang noodles are often served with a sizzling pour of hot oil, which releases a burst of fragrant, spicy aromas that fill the air. Each dish is a sensory experience, from the dramatic presentation to the intense, layered flavors that make Shaanxi cuisine so unique.
While Wei has spent years perfecting her noodle-making skills, her success is not just about the food. It’s about her ability to connect with people through her dishes. Whether it’s a simple bowl of noodles or a complex lamb stew, each dish carries a story—one of tradition, struggle, and triumph. Wei’s food is a reflection of her journey, from a young girl in a small village to a successful chef running a mini-empire in one of the world’s most cosmopolitan cities.
Netflix and Global Recognition
Wei’s talent and dedication caught the attention of Netflix, which approached her for the latest season of Chef’s Table: Noodles. At first, Wei was skeptical of the offer. “I thought he was a scammer,” she laughs, recalling her initial reaction when Netflix contacted her on Instagram. Having grown up in mainland China, where Netflix is not widely popular, Wei was unfamiliar with the show and unsure of what to expect.
However, after learning more about the series and its global influence, Wei agreed to participate. The show’s producers were captivated by her story and her mastery of Shaanxi cuisine. With its hallmark slow-motion cinematography and dramatic score, Chef’s Table brought Wei’s noodle-making to life, highlighting the beauty and precision of her craft.
Through the show, viewers are introduced not only to Wei’s noodles but to the rich culinary history of Shaanxi province. The episode dives into the cultural significance of noodles in Chinese cuisine, especially in the western regions, where they are a staple of daily life. Wei’s story resonates with audiences around the world, showing how food can transcend borders and connect people from different backgrounds.
A Dream Realized
Today, Guirong Wei stands as a beacon of perseverance and passion in the culinary world. Her journey from a small village in Shaanxi to international recognition is a testament to her dedication to her craft. Whether she is running her restaurants in London or starring in a global documentary series, Wei’s mission remains the same: to share the flavors of her childhood with the world.
For Wei, every bowl of noodles is a dream realized—a dream she has been chasing since she was six years old. Through her restaurants and her appearance on Chef’s Table, she continues to inspire others with her story and her food, proving that with hard work and determination, even the most humble of dreams can come true.
