Xibei is the most successful restaurant chain in China, with annual sales of more than 3 billion, and its management model and business philosophy are the imitation objects of many businesses. Xibei entered Beijing in 1999, and 35 of its more than 200 branches are located in Beijing, which is more than Shanghai and Shenzhen combined, which shows that the Beijing catering market is an important strategic point for Xibei. As a chain of restaurants, Xibei is also constantly updating and upgrading, it is not difficult to find that the business area is more than 3,000 square meters, and the decoration highlights the local customs of the northwest are all old stores, these stores have many boxes, and the original intention of the design is for banquet consumption. While most of the "modern restaurants" without private rooms in the shopping mall's dining area only opened after the second half of 2014, most of the new stores in Xibei Noodle Village use all-glass transparent kitchens, directly facing passers-by along the way, highlighting the hygienic quality and advertising effect. The strategic transformation of Xibei Noodle Village has been accepted by the market, but during the transition period, its food quality control is average, and it has been criticized by consumers. Mutton and pasta are the themes of Northwest cuisine, and Xibei Noodle Village has launched the slogan "This sheep should only be in the sky" at the beginning of its operation, which shows its emphasis on meat source quality control. Xibei widely selected Inner Mongolia Xilin Gol League's Uzhumuqin sheep, slaughtered raw cut, directly refrigerated and shipped to the stores, with the growth of refrigeration time, mutton gas will also increase, but this is an inevitable geographical factor, all the cities far away from the pastoral area are very difficult to enjoy fresh mutton in a cheap way, but Uzhumuqin sheep is considered to be a light and fresh high-quality ingredient, its pastoral area is not very far from Beijing, Xibei meat source belongs to the best products. In addition to good ingredients, it is also necessary to have a high level of cooking to present a good dish, which is fully reflected in the grilled lamb chops. In a standard process, Xibei's lamb chops are pre-cooked for 4 hours before being grilled, which emulsifies some of the fat and thus defatts it, which seems simple, but it is important to pre-cook it thoroughly. Sheep fat is the cause of mutton fat, and overseas tests have shown that many diners will mistake calf mixed with mutton fat for mutton, and there have been cases in China where hot pot restaurants add mutton fat to poultry meat and pass it off as mutton. In addition to improving the flavor of mutton, the pre-cooking process can also make the meat more sticky and glutinous, and enhance the taste. Xibei grilled lamb chops have crispy skin and tender meat, and its pre-cooking process has contributed greatly. In terms of pasta, Xibei pursues standard new, the mainstream pasta in Shaanxi and Gansu is not respected, but the "unpopular food" in the "tip of the tongue series" documentary can often be on the menu, Huang Baobao is one of them, this northern Shaanxi pasta taste is simple and plain, and the quality control is also very stable, which has won a good reputation in Beijing, but due to the lack of obvious flavor, we do not recommend it. When "A Bite of China II" was broadcast, Xibei promoted the hollow noodles in the play and signed a contract with its cooks. This new product quickly became Xibei's signature delicacy, its noodle soup has a tomato fermented fragrance, light sourness, and the flavor of the traditional boiled tomato egg noodles is very different, the taste of the hollow noodles is also very distinctive, its elasticity is full, the sour soup is soaked in the noodle core, very delicious. It is also a delicious delicacy, and the taste characteristics of hollow noodles are more prominent, so it is definitely worth trying. However, it should also be noted that the small portions of Xibei hollow noodles are a common problem in Northwest cuisine-themed restaurants, because if they offer delicious noodles at a reasonable price and sufficient portions, the restaurant is likely to become a noodle franchise, and even if the chef is able to produce a good main course, few people will be interested. Compared with the past, Xibei's food volume has decreased, and its quality control fluctuations are mainly due to management adjustments and strategic factors. Compared with the taste, Xibei needs to improve in terms of service quality, its serving speed is slow, the standard of "serving a table of good dishes within 25 minutes" has not been strictly enforced, and its high-end restaurants 99 tents and old store box areas are also suspected of excessive service and unclear pricing, and the service staff are too persistent in the promotion of new dishes, which affects the dining experience.