Ba Ren

*** Ba Ren has closed

*** Updated and additional posts on Ba Ren - Post#201, an update 06/06/2006, the Huo Guo post, the seasonal menu on 01/02/2008, and other silliness. Sheesh, do you think we eat here enough????

"Forgive me Kitchen God for I have sinned; it's been 3 weeks since I've been to Ba Ren....."

When we first moved to San Diego, we used to make periodic pilgrimages to Chung King in Monterey Park for Szechwan. We lamented the lack of a good Szechwan restaurant in San Diego. We tried a few, but they were utter disappointments, so we would end up behind a steering wheel driving to LA for our Fuqi Feipian fix.

Than in 2003, we turned down Diane Ave, and saw this sign:

It seemed interesting and several days later we visited Ba Ren and haven't stopped since. Some weeks it seemed like we'd be there 2-3 times during the week mostly for take-out. In a few months we had pretty much worked our way down the menu as well as the all important placard:

The last two dishes on this placard, are probably some of the best Ba Ren has to offer; the second to the last dish is Dry Fried Beef Slivers(Gan Bian Niu Rou Si? -12.99) and the last is the Twice Cooked Fish(9.99) that everyone on Chowhound.com raves about. We also got to know Wendy, one of the owners very well, and she would guide us toward new and interesting items. In August, I went ahead and with Wendy and Bill's(one of the other Partners) help set up a Chowhound get together for a 17 course Szechwan "feast" that turned out really well. San Diego Chowhounds at Ba Ren.

We had been busy over the last three weeks or so, and hadn't had time to visit Ba Ren. So having an open evening we dropped by. Being a Monday at 5pm it was really quiet. I also noticed that the infamous Chinese placard now had a second side and even more dishes. So in the end we decided to order two new dishes and two of our favorites  - Rice Crust with Sliced Chicken (9.99) and Hot Pepper Prawns (12.99).

Squares of crisp rice is brought out, than the toppings, in this case sliced chicken, cloud ears, bamboo shoots, mushrooms, sauce, and other veggies is poured on the rice crust creating a sizzling sound. We enjoy the chicken version of this dish the best because the sauce has a nice condensed chicken taste. I think Ed from Yuma describes what makes this dish so good when he says "as the sauce and the rice crisps interact, the rice becomes softer, so the dish's textures change as it's eaten". Yes, every bite of this dish is different!

The next dish was from the placard. Fish with soft jelly noodles(9.99). This was fantastic, not quite a soup, not quite a casserole; perfectly marinated and prepared fish with Konnyaku-like Noodles, red peppers, ginger, lily buds, and pickled vegetables. The taste was hot and sour, imagine the most prefect Hot and Sour soup, peppery, with good sour overtones! Delici-yoso!

The Hot Pepper Prawns were next. This is the prawn version of the Chung King Style Chili with Chicken.  Battered and fried prawns covered with fried dried red chili's, you'd think that this would literally blow your head off, but the subtle sweet and salty taste made this highly addictive.

The last dish was Dry-Cooked Lamb (12.99), that is lamb slices cooked without broth or water. This dish was a good example of layers of heat, the chili pepper hit the front of your tongue, the chili oil the middle, and the black pepper the back. This dish can be a bit overwhelming, but the herbaceous taste keeps you eating more! This dish also features Chinese celery, shiitake mushrooms, thinly sliced garlic, and what was my favorite part of the dish - the mung bean sprouts. The meal was finished off with a bowl of Eight Treasure Black Rice Porridge to cleanse and clear your palate and stomach.

On the placard the Fish dish is the sixth one down. The Lamb is the second. If you want the dish with chicken it's the first one, if it's beef you want prepared in this manner it's the third; frog is the fourth. All in all another successful visit to our favorite restaurant!

Some notes on Ba Ren - Mandarin is the main language spoken, but don't let that dissuade you. I don't speak any Mandarin and am able to do fine! The staff is very helpful and friendly! The chef from Ba Ren originally was a Chef at a Four Star hotel in Chongqing and was one of the original Chefs at Chung King in Monterey Park (wow, the original chef from our favorite LA restaurant, what a coincidence!!!) and has over 30 years of cooking experience with this type of cuisine.

Ba Ren
4957 Diane Ave
San Diego, CA 92117

Comments

[Jo]

Oh yummo! You do the pics well Kirk! I hate to confess this but all Chinese restaurants eat the same to me. I'm not happy about this. I'm particularly frustrated when faced with the Chinese placards. I just KNOW I'm missing something but I have no idea what it is or how to go about finding out. I fear that I am not bold enough to ask... =o( It would be easier to gather my courage if it were not for the fact that my husband is completely satisfied with stuff like sweet & sour pork and almond chicken EVERY time we go to a Chinese restaurant. It would be wonderful if we could establish a relationship with the owners as you have. Long time ago we actually did, but then they retired and moved away. VERY sad! So, I'm gonna start working on my arm strength and when I can flap long enough and hard enough... Will you take me to Ba Ren? ::hopefull smile::

[Kirk]

Jo - I'll be glad to take you to Ba Ren when you're in town! Actually the Missus speaks Mandarin, but most of the time I'm either picking up take-out myself, or am taking friends there.....the staff is really helpful!

[Jo]

ah HA! Yep, having someone along that knows what is being said can be a big advantage. I wouldn't hold my breath for us to show up though =o( I've made it back twice since leaving back in '76. Most recently was when our daughter came back from Iraq. She was there for the start of the "engagement" and had to leave behind our GrandSon who was only 6 months at the time. When she got back she took all of us to Disneyland as a thank you.

::laughing:: I wore EVERYONE out! My daughter, a 22 year old Marine at the time, my husband, and all 3 of the little guys! Yep, Granny get a major case of "The Bunnies" when it comes to Disneyland!

[Reid]

Hi Kirk,

I do like Chinese food, and this sounds/looks really good. As you know, most of the Chinese food here is Cantonese. I don't think I know of any really good Szechuan places here. Too bad. I love hot and spicy.

[Kirk]

Reid - This is by far our favorite restaurant! There are layers of heat in the food - though the liberal use of oil scares some people. In Seattle you should try Seven Stars Pepper Szechuan in the ID - I'm told (we didn't try this dish) that they make a mean Szechuan Crab.

[Victor Lieberman]

Went to Ba-Ren finally about a month ago, after realizing it was east of the 805 and not west of it.

My son really dug it but I think we ordered wrong. I found the found very good but not as flavorful as Spicy City or the Dumpling House.

Now that I see what you guys order, I am anxious to re-try.

[Kirk]

Hi Victor - Depends on what you consider "flavorful". I will tell you this much - Spicy City is Beijing Style - so Sichuan as you would get in Northern China - this means alot more liberal use of Vinegar, etc.... I like the food at Ba Ren alot more, mainly because it's what I've had in the "Sichuan" places in Monterey Park - ChungKing & Oriental Pearl. BTW this is ChungKing style Sichuan, not Chengdu style Sichuan.

[Diana Strain]

Kirk, one of my all time favorite regrets in life is that Jim and I were unable to attend your Chowhound feast at Ba Ren. Reading all the descriptions of those dishes you selected makes one realize that eating at such a place with two or four people just will not do. Is there any chance of a sequel?

[Kirk]

Hi Diana - Well let's see what I can set-up ok?

[Diana Strain]

You are magnificent!

[Jay Carli]

Kirk, did you know you were mentioned in the recent Nov. 30th review of Ba Ren in the SD Citybeat paper! SUPERSTAR!

off topic: Ever check out this food blog? Whoaaaa!

http://noodlepie.typepad.com/

[Kirk]

Hi Jay - Thanks so much, it was kind of a kick. Actually, I hope more people try out Ba Ren. IMO Ba Ren is probably one of the few Chinese places in San Diego that would actually do well in the San Gabriel Valley - it's that good. And Graham does have a excellent blog - I'm always lurking there!

[Trent]

So,
#1=Dry-cooked Chicken
#2= " Lamb
#3= " Beef
#4= " Frog
#5=?
#6=Fish w/Shirataki Noodles
#7=Dry-fried Beef Slivers
#8=Twice-cooked Fish

Is this correct? If so, does anyone know what #5 is? Thanks very much for the breakdown.

[Andy 食神]

Trent, #5 is a 乾焗牛肉絲 (P:gan ju niu rou si) "dry baked/roasted beef strips"

Kirk, I went to Ba Ren this weekend and just like Friends Korean Restaurant, we got a booth where the table was ridiculously far away from the seats. I will post the picture of the spacing soon. Great place great food! I wouldn't know where to eat in SD without your blog!

[Kirk]

Hi Andy - Thanks for the kind words. You really do get around, don't you?

[Chris the Concierge]

I'm going to have to try some of the dishes you mentioned here. I went the other day and was thoroughy impressed. I was watching what everyone else ordered and the most interesting was the pumpkin with pork. They said you have to call 3 hours in advance for them to have time to prepare it. Can't wait

[Kirk]

Hi Chris - Yes, you need to call ahead for that dish...it is not one our favorites, but many seem to really enjoy it. A kabocha squash is roasted, and slices of pork are coated with what I believe is ground rice powder and fried. Once cooked the kabocha is hollowed out, and the meat from the squash and the pork are mixed, and stuffed back into the squash. Interesting flavors and textures.

[Tommylovebottom]

I lived in Sichuan (Chengdu mainly) for 4 years. My wife is from Chongqing.We have eaten there 4- 5 times and each time she has declared it 100% Real and delicious. I'd concur.The problem is that in Sichuan people have a huge list of places that they frequent. Eating out in Chengdu/Chongqing is really inexpensive so the variety is endless. She's bored with their food. She likes it about once a month. If you have never had Sichuan food..by all means..it's the real deal. And yes..it's supposed to be swimming in oil and chilies.Enjoy.

[Kirk]

Hi TLB - We love Ba Ren, it is by far our favorite restaurant.

[Laura]

Is Ba Ren closed on Thursdays, or closed in the late afternoon? I ate there for the first time about two weeks ago and it was so fabulous I wanted to pick up some take-out for another great dinner. But the restaurant was dark and uninhabited at 4:45 p.m.