The was a roar of applause for @master.wei.3150’s Guirong Wei @guirongwei story last night at her win for best newcomer at @obsfood #ORMAwards2019, with @fuchsiadunlop explaining the path and hurdles chef Guirong took a no-mean feat to stand out as a talented woman cooking alongside male chefs in China: a story echoed by other women’s journeys around the world in kitchens, of course, but every moment of recognition like this needs to be loudly acknowledged if we are to break through further and inspire others. As @fuchsiadunlop wrote in @eaterlondon (Jun 2018), “At culinary school, @guirongwei was one of only four women in a cohort of more than a thousand young men, but was unfazed: ‘It was a very friendly atmosphere,’ she says. ‘Because I was so young, everybody looked after me and treated me like a little sister. And I was always a bit of a tomboy’”.
Being a proud breadhead I’m am definitely up for this: (from Dunlop’s menu description on her @eaterlondon essay) “Shredded Xi’an bread in beef or lamb broth (niurou paomo/yangrou paomo #牛肉泡馍 #羊肉泡馍): Literally ‘soaked flatbreads with beef/lamb’, this substantial soupy dish is Xi’an’s most famous speciality. Small, firm flatbreads are torn into tiny pieces and reheated in a wokful of broth with slippery sweet potato noodles and slices of either beef or lamb (Xi’an locals tend to prefer lamb in winter and beef in warmer weather).”
????
The photo here (from right to left): @guirongwei with @fuchsiadunlop and @chefpetergordon.
