In 1988, Xibei catering was established in Linhe, Inner Mongolia. It has successively operated six branches, with a business area of about 2000 square meters and more than 500 employees. In July 1999, Xibei entered Beijing. According to the experts' suggestions, Xibei determined its main business as Xibei oat noodle village, and changed its brand name to "Xibei northwest folk food", and then changed its name to "Northwest Western food" and then "Chinese roasted sheep expert”. In 2013, Beijing Cuisine Association and Beijing business daily rated Xibei as "2013 top 50 catering enterprises in Beijing”, also, Xibei was rated as the Top 100 restaurants in Beijing in 2016.
Inner Mongolia Autonomous Region is located in the northern border of China, with a land area of 1183000 square kilometers, accounting for about one-eighth of the total area of the country. Inner Mongolia is a vast region with a variety of geographical environments. The natural distribution and ethnic distribution of different regions are different. Also, the economic development process of each region is different, which all affect the population distribution of Inner Mongolia. There are many places to raise sheep, but few are really good sheep. There is a saying among the senior eaters: if you go out of Inner Mongolia, you don't eat sheep; if you eat sheep, you only eat Inner Mongolia sheep. People say that if you don't understand the practice of mutton, it must be that you have not carefully tasted the beauty of Inner Mongolia mutton.
The vast grassland, sweet spring water, the bow is the wild leek and shallot, sheep in the pure world run freely, wanton. Grassland sheep not only has good genes but also enjoys a happy mood and a good life every day because of its unique environment.
The annual production of lamb is about 15 million each year, and all lamb used in Xibei are from Inner Mongolia.
Xibei roasts the lamb using controlled temperature and baking for a crisp taste. Simmer until the bottom of the soup rolls slightly to make a clear color of the mutton soup. The original soup is golden, like champagne, very thick. When they break the soup, or purify the soup through a filter, the color of the soup is light gold.