Post #201 - Ba Ren...Again

Wow, time does fly. 7 1/2 months and 200 posts later, and I'm still here. Since I missed post number 200, I thought I'd do number 201 covering Our (still) favorite restaurant Ba Ren.  I guess I've mentioned this restaurant in almost every conversation I have regarding Restaurants in San Diego, to the point that it even got mention in San Diego Citybeat. I really wouldn't mind at all if you're all pretty tired of my mentioning Ba Ren. But here we go again.

Fact is, I rarely ever bring my camera to Ba Ren anymore. Recently, we had a "meeting of appetites" at Ba Ren, with Ed from Yuma, mizducky who posts on Egullet, and the wonderful Gayla, who wrote up our Chowhound Feast at Ba Ren. And guess what? I didn't even bring my camera; though I can tell you we had Ed's favorite Rice Crust w/Three Delicacies(#181-$11.99), Gayla's favorite Fish Flavored Eggplant(#201-$7.99), mizducky chose the cold appetizers - FuiQiFeinPein, Smoked Pork Tongue, and Dried Beef  w/Sichuan Peppercorn(3 items-$5.99). You can view a few of them here. I got to choose the Sichuan Pot Roast(#127-$12.99), a not very spicy but very rich stewed pork shank and broth served in a clay "cauldron". The most amazing pork meatball also occupied the clay pot, oh yes, and Gayla, the round fishcake looking item was actually a boiled egg! Ed was looking for a fish dish that I figured out was the Liangfen fish (#409-$10.99), a spicy casserole with fresh red peppers, vinegar, and black pepper providing the palette of flavor.

So on this visit I brought my camera along; and guess what? We order almost the same items as my first post on Ba Ren. Oh well, here goes, I'll just do photos without too much text:

Rice Crust w/Sliced Chicken(#184-$9.99):

Hot Pepper Prawns(#426-$14.99). Ba Ren's Shrimp version of the Chongqing Style Chili with Chicken:

Don't let the chilies scare you; yes it is spicy, but the smokey flavor of the seared chilies, and a slightly sweet flavor comes through.

Stir Fried Dry Beef(#324-$12.99). Ba ren's version of the famous Sichuan dish Gan Bian Niu Rou Si, that uses the distinct gan bian ("dry frying") technique, unique to Sichuan cooking:

The heat hits you on all three parts of the tongue. The Sichuan Peppercorns numbs the front, the dried chilies the middle, and the chili oil gets you right in the back. Nice layers of heat.

And the meal is finished off with Eight Treasure Black Rice Porridge(Ba Bao Hei Mi Zhou):

Refreshing and soothing, a nice way to complete a spicy meal. The food at Ba Ren is Chongqing style, much hotter, and with a much more assertive flavor then food from the much more refined Chengdu style. Some other of our favorites at Ba Ren:

#135 Cold Chicken w/ Spicy Sauce
#141-#148 The classic dishes Boiled in Hot Sauce(often called "Water boiled")
#151-#158 Dry Cooked Dishes
#161-#171 Dishes cooked with Pickled Pepper
#193 Fish Filet Casserole(not spicy)
#403 Fish Flavored Chicken
#410 Twice Cooked Fish(A totally awesome dish)
#501 Ma Po Dofu
#552 Sichuan Cold Noodles
#563 Won Tons w/Hot Sauce

And many more......

But to quote a saying in Fuchsia Dunlop's wonderful book Land of Plenty:

"China is the place for food
But Sichuan is the place for flavor"
"Shi zai zhong guo
Wei zai si chuan"

Ba Ren
4957 Diane Ave
San Diego, CA 92117

Finally, I'd like to send out a most sincere Thank You to everyone who takes the time out to read my humble posts, I realize I'm not a food writer or food critic, and it's not my intention to be one. I'm just a "food eater". I hope I'm able to keep this up for another 200, or more posts. Once, during an exchange of Emails with Howie of A Foodie's Eye View, I mentioned my worry that I may actually run out of Restaurants in San Diego that I'm interested in. His response was, "You'll never run out of restaurants in San Diego, but you may run out of good restaurants, but I hope not". I hope not either......

Mahalo!!!

Comments

[Gypsy Jan]

Your blog inspires me to try new places.

I appreciate your focus on the ehtnic choices available in the San Diego area.

My husband loves filipino cuisine, your reviews lead us to good food.

Thanks!

[Jack]

First of all, congratulations on your 200th..or 201st post! I always look forward to your next post and wonder what will be coming next.

I know you consider yourself only a "food eater" but your blog is as informative, educational and entertaining as any of the San Diego food columns that I read. Anyone can write about a good meal that was had at Pampalmousse, George's, Arterra, etc. But where will you find someone describing the search for the perfect loco moco? :)

As for running out of restaurants, I think there will always be good ones out there. Most places make at least one good sometimes great thing. Your mission, Mr. Phelps, should you decide to accept it, is to find these places and dishes they make and report back to us....

Thanks Kirk!

[clare eats]

Congrats Kirk!!!!

I hope you don't run out of restaurants and I hope that the turn over of bad restaurants will always give you plenty more restaurants to try out and blog about :)

[Rachel]

Yaay!! Congratulations kirk on reaching 201 !!! :) I think I only joined your following last september or thereabouts, hence it may surprise you to know that I haven't actually read your previous reviews of ba ren. It looks like a really yummy place. I don't get to have much sichuan cuisine but I can just about imagine the flavours you describe :)
I have to say that your humour and the variety to which you approach your posts is what makes me look forward to reading your blog daily. Cheers to your blog going on ! Even if you do run out of restaurants, there is always that biiiig pile of cookbooks you could start using and posting your attempts on :)

[ed]

Ba Ren continues to amaze me. Even with your list of good dishes, there are several that I've enjoyed a lot that aren't on the list. Many places have one or two dishes that a person settles on, but Ba Ren does so many things well. And it sure was fun to go there with you, mizducky, and of course Gayla. Wow! What food, what company.

[Kristy]

Wow! 201 posts? I don't even think I've hit my #100. We'll see what it's about. lol! Anyhow, I'm not a food critic or food writer either...I like it. I'm a "Food Eater!" =) I'm starting to like some spicier dishes, but boy...does my stomach not like me afterwards. LOL! Those prawns look absolutely yummy! Can't wait for lunch!

[Kirk]

Hi Gypsy Jan - Thanks for the kind words as well as the Holiday Greetings you Emailed me.

Hi Jack - I hope it's not "Mission Impossible". LOL!

Hi Clare - Thanks so much! Number 200 sure snuck up on me.....

Hi Rachel - Ba Ren really delivers the goods. Thanks for reminding me about that pile of cookbooks - sheesh....

Hi Ed - I've actually not mentioned some of the dishes at Ba Ren on purpose - there are a few special items that I'm saving for later....another Ba Ren Again Post!

Hi Kristy - Funny thing is; no one in my family can/could tolerate very spicy food. But for me, this type of Sichuan was "Love at first bite".

[Kathy]

200! I wish I knew about your blog earlier - going to start reaching the archives now :) Those pictures are mouthwatering, espcially the chilis on the chicken. Ohhh, sweet and spicy, my favorite combo.

[milgwimper]

CONGRATULATIONS KIRK! HUGZ :) As you know I love reading your blog, and not to mention having an awesome time with you when you visited. :)

[howie]

Congratulations on reaching the 200th post! I know I've said it before, but I think your blog is the handiest reference to eating in San Diego.

Ba Ren is definitely a fitting subject for an anniversary post.

My current favorites are:

-- that pumpkin-like squash filled with spicy pork
-- spicy boiled fish
-- la tsao la (I probably spelled that wrong)

Kirk probably knows better, but I think that last dish translates to "spicy stir-fry spicy-style" and it certainly lives up to its name. Little pork and tofu mixed up with lots of hot green peppers. It's actually hot enough that it pushes into masochism territory. The nicest thing about this dish is that when I order it, no one else at the table will eat it, so I get it all to myself :)

[Kirk]

Hi Kathy - I'm quite surprised that post 200 came up so quickly.

Hi Mills - I'm hoping to "hook up" again sometime soon!

Hi Howie - Thanks for the kind words; but I gotta admit, I get alot of tips from you as well! Actually if we're talking about the same "squash" dish - there are times when we need to give a 3 hour advance notice; so I'm saving that post for another day, along with the Malaguo(hot pot).

[milgwimper]

Kirk,

Well we will have to "catch" each other at a good time for a visit. :)

[Passionate Eater]

I totally agree with Jack! Mmm-Yoso!!! is my favorite food blog--and that is saying a lot, because I read many incredible food blogs.

Unfortunately, I only found you when you were already in the hundreds (of posts). But as long as I get internet, I will continue to read your site, along with my other daily reads, like CNN, MSNBC, and etc. Congratulations on your 201th post, and I look forward to the next 200!

Take care Kirk!

[Rachel]

Hey kirk ... just holding you to your resolutions, ya know like we're supposed to? *wink*

[Kirk]

Hi Mills - i'll let you know when I'm going to be in the "neighborhood".

Hi PE - Awwww geez, thanks! BTW, I always look forward to your comments. :o)

Hi Rachel - Thanks for your concern, LOL!

[Reid]

Kirk,

Congratulations and keep plugging away at it. I'm still in awe by how often you eat out! =)

The food here looks amazing and I'm really hoping to hook up with you when I visit California in either late Feb or early March.

[Kirk]

Hi Reid - Thanks!

[Angie]

Congratulations on posting 200! I love reading your blog and am amazed by your output. We're lucky to have you here in San Diego.

[logovo]

I took a bunch of people there last night and they loved it. I am now their chinese food hero thanks to you :) BTW, did give credit, hopefully they'll stop by and look over your other recs.

[Kirk]

Hi logovo - No thank you, for the kind words. I'm glad you enjoyed yourself, believe me, it very gratifying.