Restaurant: Xibei

Location: 400 S Baldwin Ave, Arcadia, CA 91007 | 626-538-3000

Date: August 31 & Nov 16, 2025

Cuisine: Northwestern Chinese

Rating: Delicious

Xibei in Arcadia is a really interesting addition to the SGV dining scene, focusing on the hearty, rustic flavors of Northwestern Chinese cuisine—a style you don’t see much in LA. This is the food of China’s northwest frontier regions: lamb-centric, spice-forward, and built around oat-based noodles and dumplings that have a uniquely chewy, nutty texture. It’s a far cry from the Cantonese and Sichuan places that dominate the area, offering a glimpse into a lesser-known regional cuisine that’s as robust and warming as the landscapes it comes from.

Behind a towering facade of weathered metal etched with swirling calligraphic reliefs and framed by celebratory flower stands, the bold red XIBEI portal opens to a foyer splashed with folk-art murals, casting a confident, festive energy.

A broad Northwestern Chinese menu that leans into hearty, rustic flavors—think lamb and beef specialties alongside poultry and pork, supported by regional street snacks, chewy noodles, and vegetable-led plates. The lineup rounds out with warming soups, homestyle stews, and a few classic desserts.

The space itself is modern and comfortable, with an energy that matches the bold flavors on the menu. This location used to house MDP, the Arcadia spot that went for a certain 2020 Chinese “fancy” aesthetic. Now they’ve kept much of that bones but added colorful lights, signs, and folk-art touches that give it a more regional, lived-in feel.

This space used to be the Arcadia MDP. It was kind of 2020 Chinese “fancy” then and now they’ve just stuck a bunch of colorful lights and signs on top.

Our private room. What’s up with the 1975 NY Italian tablecloth?

On a second night we had this large private room. We’ve eaten in this excellent two chamber zone before back when this was MDP.

And this cute wall panel.

The menu.

Sichuan pepper chicken in chili sauce. Chicken, chicken soup, sesame oil, scallions, millet pepper. HOT and delicious.

Xibei’s signature chilled wheat noodles with house-special dressing. Flour, cucumber, preserved veggies, cilantro, celery. Cool and delicious. The noodles are springy and cold, with a nutty wheat bite, crunchy cucumber and celery, and a tangy-savory dressing lifted by cilantro and preserved veggies.

Sweet riblets.

Oat Yuyu. House-made, noodle-shaped oat noodles served with lamb soup. Very interesting chewy texture. The broth leans savory and lightly gamey, and the rustic oat ribbons look hearty in the bowl.

Yarom and the manager.

Lamb knuckle tips. Bony, but pretty tasty. The meat clings to the bone with sticky, collagen-rich tenderness and a deep, lamby savor.

Cucumber salad. Cucumber and chili pepper. Crisp, refreshing, and crunchy, with cool sweetness from the cucumber and a gentle, lingering heat from the chili.

Diced avocado with roasted chili peppers. Avocado, green pepper, garlic, scallions. Unusual but pretty awesome. We ordered two or three. The avocado is creamy and cool against the smoky roasted chili peppers, with garlic and scallions adding a bright, savory snap.

Xibei-style shumai. Lamb, egg, and scallions. Light and fluffy. The lamb and egg bring a gentle, savory richness, while the scallions add a fresh lift.

Dumpling sauces.

Oat Luoluo. Special “oat” dumplings. I think we got shrimp. Soft and lightly chewy with a gentle oat nuttiness, they eat clean and comforting, with the shrimp adding a sweet, briny pop.

Dumpling sauces.

Spiced lamb spine stew. Lamb, mixture of Chinese spices. Good flavor—lots of bone. The broth is aromatic and warming, with marrow-rich depth and tender meat clinging to the vertebrae.

Zoom.

Oat “Wowo”. Honeycomb-shaped oat noodles with sweet-and-sour sauce. These were like pasta with ragu. Very interesting, but not actually that great. The noodles are chewy and dense, and the sauce skews more tangy than rich, making it intriguing more than craveable.

Wasabi shrimp. Tangy!

Their Peking duck was actually pretty excellent. The skin was crisp and lacquered while the meat stayed juicy, with a gently sweet-savory glaze that keeps you reaching back for another slice.

Second time we had the peking duck they carved tableside.

And packaged the “burrito”.

Condiments.

The spring pancakes were actually made with “oat” (not regular oats, but a traditional Chinese grain). They had a nutty, slightly earthy flavor and a pleasantly chewy bite.

Duck bones with cumin.

Sizzling cumin beef. Beef, onion, chili, cumin — because we’d had a lot of lamb elsewhere. Smoky, toasty cumin and chili heat perfume tender slices of beef, with sweet onion bite and that satisfying tableside sizzle.

Lamb shank. A mixture of Chinese spices. Meat! Tender and rich, it’s aromatic and warming, with deep savory notes and a hint of sweetness.

Shortrib!

Pork belly.

Fried chicken with peppers and fries.

Mushrooms.

Weirdness.

 

Lamb belly!

Lettuce wraps for the lamb.

Condiments for the lamb.

Spices.

Pork and green peppers.

String beans.

Overall, very nice dinner with some interesting and new dishes. Never had avocado like that—the combination with roasted chili peppers was a revelation. Xibei mixes the very “oat flour” heavy cuisine of the Northwest with some classics like Peking Duck. Yeah, PD is from the Northwest too, but it’s from a more elevated subset of Chinese cuisine (probably being more or less a city or palace food) while a lot of Xibei’s offerings feel more rustic. Not that I mind—I love variety in Chinese food, and it’s great to see regional cuisines getting their due in LA.

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Deutz, Champagne (France) – Rosé 2012: A refined vintage rosé Champagne with pinpoint mousse and chalky minerality, showing wild strawberry, pomegranate and blood orange layered with rose petal, biscuit and gentle spice; taut yet creamy, brisk acidity and a long saline finish. Ideal with tuna or salmon crudo, roast duck or squab, charcuterie, and lightly spiced Asian dishes.

Domaine Michel Gaunoux, Pommard 1er Cru “Les Rugiens Bas” 2001 (Burgundy, France) — A beautifully mature, savory Pinot Noir with dried cherry, cranberry, rose, sous-bois and truffle over iron-tinged minerality; fine, resolved tannins and brisk acidity drive a long, earthy finish. Spot-on with roast duck or squab, mushroom risotto, or herb-crusted lamb; also excellent with aged Comté.