[soft music playing]
[Guirong in Mandarin] Our wheat is particularly unique
due to the environment it grows in.
In the mountains of our hometown,
the growth conditions for wheat are very harsh.
In the winter,
the wheat seedlings are covered with a white layer of frost.
Other plants covered with snow will die,
but wheat doesn't.
As warmer weather melts the snow,
the wheat grows better and fuller.
Wheat is quite tasty.
Wheat noodles have a richer aroma.
The moment you open the cooking basket lid,
the aroma of the noodles fills the room.
Even without anything on the noodles,
you can appreciate the special fragrance.
This tradition of flour-food culture spans thousands of years.
It's something I cannot lose at my core.
To me, wheat is incredibly precious.
[music fades]
[theme music playing]
[music fades]
[indistinct chattering]
[woman in English] In London, Chinese food is one of the best-loved foreign cuisines.
But it's also unrepresentative of the variety in Chinese cuisine.
Going from one province to another
is like going to another world, in food terms.
[soft music playing]
[Fuchsia] And so for Guirong Wei,
it's not just about the business and cooking.
There's a cultural mission too.
In China, there are really very few women chefs.
To make it, they have to be better than everyone else.
That's the case with Guirong.
[music intensifies]
[Fuchsia] She came here with nothing, really.
No English skills.
And yet she just opened her fourth restaurant.
In London, she's put Xi'an food on the map.
[man] Xi'an, one of the ancient capitals of the world,
is a cultural hub of China and very important gastronomically.
The Silk Road and the Muslim populations in Xi'an have influenced its cuisine,
such as flavor profiles and the spices that they use.
Therefore, a lot of the dishes you see there
are very unique to that region of China.
When Guirong cooks,
you get transported to Xi'an from it.
[music continues]
[Fuchsia] One of the foreign stereotypes about Chinese food
is that it's all about rice.
But Guirong Wei is from North China,
where it's all about wheat.
They call it mianshi, flour foods.
You have dumplings, bread, noodles.
Xi'an is famous for its noodles.
They have dozens of different varieties,
sometimes cut or hand-shaped or hand-stretched.
Xi'an noodles are becoming really loved in London,
thanks to the efforts of Guirong Wei.
[music fades]
[Guirong in Mandarin] In Shaanxi, there are about 100 types of noodles.
The most famous are Biang Biang noodles.
These noodles give you an understanding of the culture of Xi'an.
[soft music playing]
[Guirong] As a Shaanxi native who grew up in Xi'an,
I have an obligation to carry on the cuisine's tradition.
So I use the traditional handmade technique.
The original flour aroma should remain.
When I was a kid, my grandma and my mom taught me how to make noodles.
When slapped on the board, the dough makes a biang-biang sound.
I really enjoy this process.
[music continues]
[Guirong] We usually add seasoning to the noodles
like local vinegar, scallions, chili, and garlic.
When you pour the oil on top of the seasoning,
you get a sizzling sound.
The noodles look so beautiful.
They are bouncy as if they're dancing.
After the first bite,
I know one bowl won't be enough.
They're soft, chewy, and smooth at the same time.
I don't think I'll ever get enough of them.
[music continues]
[Guirong] I want to spread our Shaanxi noodles
to more people around the world.
My hope is to make Xi'an noodles reach people far and wide.
It is my duty and responsibility.
[music fades]
[Guirong] There's a Chinese saying, "No one is promised a life of happiness."
I had a rougher childhood than my peers.
[soft music playing]
[Guirong] I was born in the south of Shaanxi Province, China.
There were 800 people in our village.
The entire village was very poor,
and our family was one of the poorer ones.
We were peasants.
Every year our family didn't have quite enough food.
I am the eldest kid in my family.
I have two younger sisters.
Back then, Chinese people would say,
"Three daughters end a family line."
My parents thought that without a son,
there would be no one to do physical labor
or to support them in old age.
As the eldest daughter in the family,
I had an obligation to bring in a live-in son-in-law.
I didn't think it should be this way.
I should go out in the world and learn more.
[music continues]
[Guirong] I thought to myself,
"Even if my parents don't have a son, someday I'll show them
I'm undoubtedly as capable as sons."
[music fades]
[Guirong] My first dream was to go beyond the Qin Mountains.
Studying was our only way out of the mountains at the time.
But our family couldn't afford the tuition for all three of us.
[indistinct chattering]
[Guirong] When I was 11 or 12, I made a decision.
I should drop out of school and start earning money,
so my sisters could get a good education.
And the whole family would be better off.
[soft music playing]
[Guirong] I found my first job at a Paomo restaurant.
I would wash dishes and do various chores.
While washing dishes, I'd watch the master chef at the stove.
That looked so cool to me.
[music intensifies]
[Guirong] There was a rhythm to it.
When to put in the seasoning,
when to toss the wok,
and when to scrub and wash the wok.
I didn't have music education as a kid,
and those kitchen sounds were like music to me.
[music continues]
[Guirong] The swooshing sound of washing the wok,
the clanging of the ladle as it stirs,
and the crackling of flames.
I knew what was happening in the kitchen without even looking.
"The master chef is adding seasoning."
"Oh, the dish is done. It's being served."
I thought to myself, "One day I'll be in that position."
[music fades]
[bells trolling]
[Guirong] One day, my cousin came back from Xi'an,
the big, provincial capital city.
She said, "Come with me to Xi'an.
There are many job opportunities.
You'd probably earn much more money there."
After hearing that, I decided I had to go to Xi'an.
[soft music playing]
[Guirong] My family was against it.
I was only 13 at the time.
It took over 10 hours by car from our town to cross the Qin Mountains.
If I went over to Xi'an,
they wondered if I'd ever come back.
[music continues]
[Guirong] I firmly told them that I would come back
and not leave my parents uncared for.
When leaving, I spoke with my sisters.
Pointing to the wall behind our kitchen, I said,
"Look, I've always been an excellent student."
"My certificates are all over the wall."
"If you don't study hard in the future, that's your problem."
"Not being able to afford your tuition is mine."
In front of my family, I acted really optimistic and strong.
But the moment the bus left, I actually cried.
[music fades] [music fades]
[Guirong] When I got to Xi'an, my cousin took me downtown. [Guirong] When I got to Xi'an, my cousin took me downtown.
Xi'an is a historical capital. Xi'an is a historical capital.
Its rich history and prosperity span thousands of years. Its rich history and prosperity span thousands of years.
I had a feeling that in this city I had a feeling that in this city
I would definitely find my place. I would definitely find my place.
[soft music playing] [soft music playing]
[Guirong] Under the ancient city wall were various markets. [Guirong] Under the ancient city wall were various markets.
There was a huge variety of foods. There was a huge variety of foods.
Steamed buns, Steamed buns,
different Xi'an-style dumplings… different Xi'an-style dumplings…
and so many kinds of noodles. and so many kinds of noodles.
I thought people in my hometown loved noodles, I thought people in my hometown loved noodles,
but people in Xi'an love noodles even more. but people in Xi'an love noodles even more.
[music continues] [music continues]
[Guirong] While we were walking around, [Guirong] While we were walking around,
my cousin said, "You should learn a trade." my cousin said, "You should learn a trade."
She said I could learn flower arranging. She said I could learn flower arranging.
I said, "I can't learn that. Look, I'm like a boy." I said, "I can't learn that. Look, I'm like a boy."
"That's not for me." "That's not for me."
Then she said, "How about a seamstress?" Then she said, "How about a seamstress?"
I said, "They sit all the time. That's even worse." I said, "They sit all the time. That's even worse."
She said, "Then what do you want?" She said, "Then what do you want?"
I replied, I replied,
"I'd like to learn to be a chef." "I'd like to learn to be a chef."
My cousin was really worried. My cousin was really worried.
Generally, it was a trade for boys. Generally, it was a trade for boys.
[music continues] [music continues]
I said, "No need to worry. I'm just as capable as boys." I said, "No need to worry. I'm just as capable as boys."
[music fades] [music fades]
[Fuchsia in English] One of the most famous Xi'an street foods [Fuchsia in English] One of the most famous Xi'an street foods
is called Liangpi, Cold Skin Noodles. is called Liangpi, Cold Skin Noodles.
It's a mixture of these slippery white starch noodles It's a mixture of these slippery white starch noodles
with chewier yellow wheat gluten. with chewier yellow wheat gluten.
They're made by deconstructing dough into wheat starch and gluten, They're made by deconstructing dough into wheat starch and gluten,
which the Chinese have been doing for centuries. which the Chinese have been doing for centuries.
[upbeat music playing] [upbeat music playing]
[Guirong in Mandarin] I first make the dough from flour [Guirong in Mandarin] I first make the dough from flour
and soak it in water. and soak it in water.
I wash it until the gluten and starch are completely separated. I wash it until the gluten and starch are completely separated.
Then I steam the gluten. Then I steam the gluten.
I use the settled starch water to steam the cold skin. I use the settled starch water to steam the cold skin.
Once they're cool, Once they're cool,
I cut them into thin noodle-like slices. I cut them into thin noodle-like slices.
The process is complicated and requires a lot of work. The process is complicated and requires a lot of work.
But it's worth it. But it's worth it.
[Fuchsia in English] Liangpi is made into a salad [Fuchsia in English] Liangpi is made into a salad
with cucumber slivers, garlic, and vinegar. with cucumber slivers, garlic, and vinegar.
It's a refreshing dish with a really interesting texture. It's a refreshing dish with a really interesting texture.
They're soft and slithery and a little bit crisp. They're soft and slithery and a little bit crisp.
It's a whole sensory experience. It's a whole sensory experience.
[Andrew] Chinese cuisine is full of innovative technique. [Andrew] Chinese cuisine is full of innovative technique.
And the dishes that you get from these techniques And the dishes that you get from these techniques
are completely unique to the Chinese kitchen. are completely unique to the Chinese kitchen.
[music continues] [music continues]
[Guirong in Mandarin] Nowhere else in the world can you find [Guirong in Mandarin] Nowhere else in the world can you find
these water-washed noodles of my hometown. these water-washed noodles of my hometown.
To me, it's unmatched by other types of cuisines. To me, it's unmatched by other types of cuisines.
After all, our cuisine dates back thousands of years. After all, our cuisine dates back thousands of years.
There must be a reason. There must be a reason.
[music fades] [music fades]
[Guirong] After I graduated from culinary school, [Guirong] After I graduated from culinary school,
a flood caused by a landslide hit our hometown. a flood caused by a landslide hit our hometown.
[soft music playing] [soft music playing]
[Guirong] Over the phone, my sister told me [Guirong] Over the phone, my sister told me
the water came directly into our home. the water came directly into our home.
If the house had collapsed, If the house had collapsed,
my family could've been crushed to death. my family could've been crushed to death.
It's in Chinese people's DNA to take care of their parents. It's in Chinese people's DNA to take care of their parents.
I felt upset because, at that time, I felt upset because, at that time,
my internship salary was very low. my internship salary was very low.
I didn't have much saved to help my family. I didn't have much saved to help my family.
I also couldn't go back to see them right away. I also couldn't go back to see them right away.
That's when I had an idea. That's when I had an idea.
I should improve my skills and make more money. I should improve my skills and make more money.
to help my parents build a new house. to help my parents build a new house.
I spent a long time planning. I spent a long time planning.
I simply couldn't stop working in the kitchen. I simply couldn't stop working in the kitchen.
I'd even help the others. I'd even help the others.
Making cold dishes, Making cold dishes,
chopping ingredients, chopping ingredients,
stirring dishes, stirring dishes,
making flour-based dishes, and more. making flour-based dishes, and more.
I didn't see it as working for others. I didn't see it as working for others.
I was doing it for my family. I was doing it for my family.
- [music fades] - [indistinct chattering] - [music fades] - [indistinct chattering]
[Guirong] I worked at a hotel for many years, [Guirong] I worked at a hotel for many years,
trying my best to improve myself and learn the craft. trying my best to improve myself and learn the craft.
One day, our head chef went to Tokyo, Japan. One day, our head chef went to Tokyo, Japan.
I spoke with my manager and said, I spoke with my manager and said,
"I think I can do the job of a head chef." "I think I can do the job of a head chef."
"Could you give me a chance?" "Could you give me a chance?"
She said, "Yes, you can try the head chef position." She said, "Yes, you can try the head chef position."
[soft music playing] [soft music playing]
[Guirong] I was worried, especially about one thing. [Guirong] I was worried, especially about one thing.
I'm a woman and the only woman in the kitchen, I'm a woman and the only woman in the kitchen,
in charge of a group of men older than me! in charge of a group of men older than me!
They were all more experienced than me. They were all more experienced than me.
When taking attendance, When taking attendance,
I would be the youngest and the only woman, I would be the youngest and the only woman,
looking at the rows of men, calling out their names. looking at the rows of men, calling out their names.
[Fuchsia in English] In China, there aren't many women who are in charge [Fuchsia in English] In China, there aren't many women who are in charge
of the kitchen and in charge of the woks. of the kitchen and in charge of the woks.
It's seen as unfeminine and hard-going. It's seen as unfeminine and hard-going.
Women heading up kitchens Women heading up kitchens
have to be determined to show them all have to be determined to show them all
and outdo the men. and outdo the men.
[music continues] [music continues]
[Guirong in Mandarin] I did feel it wasn't going to be easy. [Guirong in Mandarin] I did feel it wasn't going to be easy.
But I was still convinced that I could do it. But I was still convinced that I could do it.
I just kept working in the kitchen, I just kept working in the kitchen,
doing my thing every day. doing my thing every day.
Our team gradually adjusted. Our team gradually adjusted.
And later on, they worked well with me. And later on, they worked well with me.
My dream of managing a kitchen had come true. My dream of managing a kitchen had come true.
[music fades] [music fades]
[Guirong] No cucumber shreds? [Guirong] No cucumber shreds?
This doesn't need cucumber shreds, so no. This doesn't need cucumber shreds, so no.
[Fuchsia in English] Working as a head chef in Xi'an, [Fuchsia in English] Working as a head chef in Xi'an,
Guirong really impressed the people she was working with. Guirong really impressed the people she was working with.
And then in 2008, And then in 2008,
she was given this opportunity to come to London she was given this opportunity to come to London
to work for the famous Sichuanese restaurant called Barshu. to work for the famous Sichuanese restaurant called Barshu.
[soft music playing] [soft music playing]
[Guirong in Mandarin] I was so excited because [Guirong in Mandarin] I was so excited because
in London, the salary was very high. in London, the salary was very high.
I thought if I worked abroad for a year, I thought if I worked abroad for a year,
I might be able to build my parents a house. I might be able to build my parents a house.
Besides, I had always dreamed of going abroad. Besides, I had always dreamed of going abroad.
But this wasn't like going from my hometown to Xi'an. But this wasn't like going from my hometown to Xi'an.
[music continues] [music continues]
[Guirong] I had never been on a plane. [Guirong] I had never been on a plane.
The moment I landed on British soil, The moment I landed on British soil,
I wanted to see what Britain was like. I wanted to see what Britain was like.
It was drizzling outside. It was drizzling outside.
It was 4:30 p.m. and already dark out. It was 4:30 p.m. and already dark out.
The roads were very narrow. The roads were very narrow.
Not a single new or tall building in sight. Not a single new or tall building in sight.
London was said to be developed, London was said to be developed,
but all I saw was old and shabby houses. but all I saw was old and shabby houses.
I felt anxious. I felt anxious.
[music fades] [music fades]
[Guirong] In London, there were many different types of cuisine. [Guirong] In London, there were many different types of cuisine.
I had Malaysian food, Spanish food, I had Malaysian food, Spanish food,
and pizza. and pizza.
But Chinese food wasn't well-developed yet. But Chinese food wasn't well-developed yet.
There were very few Xi'an people here and no noodle shops. There were very few Xi'an people here and no noodle shops.
[soft music playing] [soft music playing]
[Fuchsia in English] When Guirong Wei came to London, [Fuchsia in English] When Guirong Wei came to London,
she started working with Barshu. she started working with Barshu.
It was the first major Sichuanese restaurant in London. It was the first major Sichuanese restaurant in London.
And the restaurant was successful. And the restaurant was successful.
It turned out Londoners were really ready for a new taste of Chinese food. It turned out Londoners were really ready for a new taste of Chinese food.
Guirong was in an unfamiliar place where she didn't speak the language. Guirong was in an unfamiliar place where she didn't speak the language.
And yet, she is so determined and tenacious. And yet, she is so determined and tenacious.
[Guirong in Mandarin] I was the only chef on the team [Guirong in Mandarin] I was the only chef on the team
who didn't come from Sichuan. who didn't come from Sichuan.
Traditional Shaanxi cuisine and Sichuan cuisine are different. Traditional Shaanxi cuisine and Sichuan cuisine are different.
I love cooking food from my hometown. I love cooking food from my hometown.
So one day, So one day,
for the staff meal I made Biang Biang noodles. for the staff meal I made Biang Biang noodles.
They all said, "We like this." They all said, "We like this."
That made me really happy. That made me really happy.
So every Sunday night, So every Sunday night,
I'd make different flour foods. I'd make different flour foods.
My colleagues looked forward to Sundays. My colleagues looked forward to Sundays.
"Ah, finally a break from Sichuan food." "Ah, finally a break from Sichuan food."
"Time for Shaanxi flour foods." "Time for Shaanxi flour foods."
It really inspired me It really inspired me
to open a noodle shop with my hometown cooking. to open a noodle shop with my hometown cooking.
[music continues] [music continues]
[music fades] [music fades]
[Guirong groans] [Guirong groans]
You just came back? You just came back?
[Guirongs mom] I came back around nine. [Guirongs mom] I came back around nine.
Where is Little Lemon? Where is Little Lemon?
She is still in Hunan. She is still in Hunan.
Oh. Oh.
She's having fun, She's having fun,
so she'll stay in our hometown until school starts. so she'll stay in our hometown until school starts.
That makes sense. That makes sense.
Maybe she doesn't even want to go to school now. Maybe she doesn't even want to go to school now.
She is very naughty, just like Little Yue Yue. She is very naughty, just like Little Yue Yue.
Yeah. Yeah.
She is good at coaxing her grandparents. She is good at coaxing her grandparents.
She rides on Grandpa's neck. She rides on Grandpa's neck.
Oh. Oh.
At her grandparents' home, she is the boss. At her grandparents' home, she is the boss.
[Guirong] I worked at Barshu for seven years. [Guirong] I worked at Barshu for seven years.
During those years, my work went quite smoothly. During those years, my work went quite smoothly.
- [Guirongs mom] Shall we hang up? - Okay. - [Guirongs mom] Shall we hang up? - Okay.
[Guirong] Every year, I gave extra money to my parents [Guirong] Every year, I gave extra money to my parents
so my sisters could continue to study. so my sisters could continue to study.
I felt a small sense of accomplishment. I felt a small sense of accomplishment.
I could have stayed at Barshu for the rest of my career. I could have stayed at Barshu for the rest of my career.
[soft music playing] [soft music playing]
[Guirong] But I still had this desire [Guirong] But I still had this desire
to introduce Shaanxi's flour-food culture to more Westerners. to introduce Shaanxi's flour-food culture to more Westerners.
So I said to my boss, So I said to my boss,
"I really want to open a restaurant." "I really want to open a restaurant."
He didn't want me to resign and leave. He didn't want me to resign and leave.
He said, "Our restaurant is doing great." He said, "Our restaurant is doing great."
"You could be the head chef when we expand to a new spot." "You could be the head chef when we expand to a new spot."
"I can also send you to a Michelin star restaurant to learn." "I can also send you to a Michelin star restaurant to learn."
"All good options." "All good options."
I said, "I'd love to learn things, I said, "I'd love to learn things,
but they're different from the direction of my dream." but they're different from the direction of my dream."
I turned down his offer. I turned down his offer.
That's when I left Barshu. That's when I left Barshu.
[music fades] [music fades]
[Guirong] I got the lease for my first restaurant. [Guirong] I got the lease for my first restaurant.
To start, I needed to draft the menu. To start, I needed to draft the menu.
It had to include the core dishes of Shaanxi cuisine. It had to include the core dishes of Shaanxi cuisine.
But I worried Westerners might not be receptive to that. But I worried Westerners might not be receptive to that.
[soft music playing] [soft music playing]
[Guirong] We Northerners love chewy noodles. [Guirong] We Northerners love chewy noodles.
Many restaurant owners saw this as a challenge. Many restaurant owners saw this as a challenge.
They couldn't imagine selling such glutinous noodles in London. They couldn't imagine selling such glutinous noodles in London.
HAND-ROLLED NOODLES HAND-ROLLED NOODLES
[Guirong] I was told Western customers would not like it. [Guirong] I was told Western customers would not like it.
When cooking Sichuan food at Barshu, When cooking Sichuan food at Barshu,
we'd use fewer numbing Sichuan peppers given Westerners' limited tolerance. we'd use fewer numbing Sichuan peppers given Westerners' limited tolerance.
At my hometown-style restaurant, I didn't want to alter our food culture. At my hometown-style restaurant, I didn't want to alter our food culture.
I procured and shipped chili peppers from China, I procured and shipped chili peppers from China,
and ground my own chili powder. and ground my own chili powder.
I had no idea how the business would go. I had no idea how the business would go.
I had some fear. I had some fear.
My new staff had never seen Shaanxi noodles before, My new staff had never seen Shaanxi noodles before,
so I had to teach them from scrate:80.00% line:79.33% But the moment the bus left, I actually cried. so I had to teach them from scratch.
Across from my Xi'an Impression restaurant
were two tall buildings with many residents.
They'd come down to try our food.
Gradually, customers started coming back two, three, four days in a row!
We didn't need to advertise. Word of mouth was enough.
Three weeks in,
The Guardian called me.
Time Out also called
to write about us.
It was quite a shock.
And just like that, business was booming.
I felt quite pleased with that.
[music fades]
[bus whirring]
[Guirong] Two months later,
I started to feel discomfort throughout my body.
I thought I was just exhausted from the restaurant.
I went to the doctor and the doctor asked,
"You didn't know you're three months pregnant?"
I said I had no idea. [laughs]
[soft music playing]
[Guirong] Mentally, I was really torn.
Developing a career while being pregnant
is extremely difficult.
I always thought that restaurants were my calling.
This business could change my family's fate.
I couldn't give it up.
[music intensifies]
[Guirong] I didn't know how it would go,
but I was extremely determined.
My friends were so worried.
"How are you in the kitchen with your big belly,
walking around knives and woks?"
"Aren't you afraid?"
I said I would find a way to do what I really wanted to do.
That is, to have a child and my career.
[music fades]
[Guirong] I took about a month off after giving birth to my daughter.
Then I hired a nanny to help look after her,
so I could go back to work.
[soft music playing]
[Guirong] Because business was good,
I opened my second restaurant called Master Wei.
I started working at seven a.m.
Sometimes I wouldn't get home until midnight or one a.m.
[Guirong] No water. I'll heat the oil there.
Don't add water.
It's fine. The wok has just dried.
[Guirong] For most of my daughter's childhood,
I didn't spend much time with her.
[soft music playing]
[Guirong] I had a struggle in my heart.
I wasn't sure if I should spend more time with my daughter
or put more time in and keep giving my all to the restaurants.
The most difficult time was when my daughter was sick with a fever,
and I couldn't be with her.
I had a friend take her to the hospital.
My daughter kept asking,
"Mom, when can you spend time with me and rest?"
I know my daughter didn't want me to work too hard.
[music continues]
[Guirong] I wasn't a good mother.
I felt quite lost about it.
[music fades]
- [Guirong] Hold my hands. - [Yue Yue] Okay.
- Do you hear the ducks quack? - Yeah.
[ducks quacking]
Wow, they must be starving, right?
Right.
Come here, Mom.
Where?
Here.
[Yue Yue moans]
Let me help you.
Put it here.
- [grunting] - [soft music playing]
They're coming!
[Guirong] I want to give my daughter a much better life than I had.
For her to have a better education,
I have no choice but to work this hard.
I need to believe everything is worth it.
[Guirong] What if you fell in?
[Yue Yue] You can save me.
[Guirong] Is that so? I can't swim. Can you swim?
- Can you? - A little bit.
A little bit?
Is this fun?
Yes.
[music continues]
Come over here, Yue.
[Guirong] Whenever I manage to have some free time,
I take her to see and learn about the world.
I barely have time for her,
but I can provide the opportunities for her to pursue education.
This is my responsibility in life.
Wow, how do you throw it so far?
I have no idea.
Because as soon as I throw it out,
it just goes far.
Oh, I see.
- Then teach me that. Okay? - Okay.
[Guirong] I took my daughter to a pretty good school.
At her interview, she was really happy.
She was great at answering the questions.
The principal said, "Welcome to our school."
[soft music continues]
It was such a good feeling.
[Guirong] What did they say?
- They're talking, right? - [Yue Yue] Yeah.
- Chatting. - I know what they said.
[Yue Yue grunting]
"Hello, you ate this bread as well?"
"It's so yummy."
[Guirong] Because the school is far away,
I had to move south.
I spend about 3.5 hours commuting to and from work every day.
Although challenging, I think it's all worth it.
My daughter has a great time in school.
She wishes we could spend more time together.
But now she understands
why her mom goes to work every day and works so hard.
[music fades]
[upbeat music playing]
[music continues]
[music fades]
Yue, I'll wrap you in it.
Come on. Yay, wrapping you in.
Sounds good?
Can I wrap you up with it?
It's big enough to wrap you up.
[Guirong] I feel like I've been on the right path all these years.
Cooking has not only fulfilled my own dream
of doing what I love,
but also helped better my family's life.
[soft music playing]
[Guirong] My two sisters are now fully independent.
My youngest sister is a doctor.
And my other sister is also doing pretty well in Xi'an.
I still support my parents.
I built four single-story houses for my family.
And now, my parents think that
this daughter is much better than other people's sons.
I hope when my daughter grows up,
she'll realize her own potential.
I won't force her into or steer her away from anything.
My daughter knows this, too.
[music continues]
[Fuchsia in English] Thanks to the efforts of restaurateurs like Guirong,
that whole stereotype of Chinese cuisine has been shattered.
The door is ajar for Westerners to see the variety of Chinese cuisine.
It's not what you thought it was.
There's so much more to discover.
And the leading light of Xi'an food in London has been Guirong Wei.
[Guirong in Mandarin] Up to now,
my life has been like that of Shaanxi wheat.
The wheat is tenacious and resilient,
growing step by step.
My path has not been easy,
but the hardships I faced shaped me
into a person of responsibility and independent thinking.
I also hope my future is like the wheat.
Overcoming obstacles, one step at a time.
[music fades]
[upbeat music playing]
[music continues]
[music fades]