From Shanxi Roots to the Kitchen
Guirong Wei was born the eldest of three daughters in a poor farming family in Shanxi Province, China. Her hometown grew wheat, and wheat noodles were part of daily life. For Wei, noodles were life. Shanxi cuisine, especially in Xi’an, carries deep influences from the Silk Road and Muslim communities.
A Culinary Path from Childhood
At just 11 or 12, she left school to support her family. Working in a restaurant, she watched the chef’s swift hands and dreamed of cooking. At 13, she moved ten hours away to Xi’an, attended culinary school, and worked in a hotel kitchen. Female head chefs were rare in China, but she earned that title with skill and determination.
From Xi’an to London
Her talent took her to Barshu, a Sichuan restaurant in London. While mastering Sichuan flavors, she shared Xi’an dishes with colleagues, keeping her roots alive. After seven years, she opened her first restaurant, Xi’an Impression. She imported wheat and chilies from home to preserve authentic flavors. Unsure if chewy Shanxi noodles would appeal to Londoners, she soon found praise.
The Guardian: “Blissfully stretchy and chewy.”
Time Out: “Noodles are the star here.”
image credit: Easter Official Website
Balancing Motherhood and Business
Two months after opening, she discovered she was three months pregnant. She questioned whether she could run a new restaurant and carry a child but refused to quit. One month after giving birth, she returned to work. Though she felt guilty when her daughter asked for more time together, she believed working would give her daughter greater opportunities—just as she once sacrificed for her younger sisters’ education.
Strong as Wheat
Wei later opened her second restaurant, Master Wei. She compares herself to wheat, which grows stronger in flavor and aroma after surviving the winter—resilient, patient, and distinct. Every hardship made her more responsible, independent, and strong. Her sacrifices protected her family.
Featured Dishes
- Biang Biang Noodles – Wide, hand-pulled noodles with chili oil and garlic.
- Xi’an Cold Skin Noodles (Liangpi) – Cold noodles in a spicy, tangy sauce.
- Stir-Fried Potato Slivers with Vinegar & Chili – Crisp potatoes stir-fried with vinegar and chili.
- Xi’an Bean Curd Skin – Soft tofu skin with light seasoning.
- Xi’an Pulled Pork Burger – Spiced pulled pork in crispy bread.
- Spicy Black Wood Ear Mushrooms – Crunchy mushrooms with a kick.
- Salt & Pepper Spare Ribs – Crispy ribs with aromatic spices.
- Xi’an Lamb Hand-Pulled Fried Noodles – Lamb stir-fried with fresh noodles.
- Spicy Pig’s Ears with Cucumber – Chewy pig’s ears with cucumber.
- Fried Pork & Seaweed Pot Stickers – Dumplings filled with pork and seaweed.
- Wild Herb Fried Dumplings – Dumplings made with seasonal herbs.
- Qishan Hand-Pulled Noodles in Soup – Fragrant noodle soup from Qishan.
- Xi’an Beef Paomo Soup – Bread soaked in rich beef broth.
- Glutinous Rice Cakes with Brown Sugar – Sweet rice cakes in brown sugar syrup.
London Restaurants
- Xi’an Impression – Traditional Xi’an cuisine and hand-pulled noodles.
- Master Wei – Shanxi dishes and signature Biang Biang noodles.