Huo Guo at Ba Ren

I almost feel guilty about doing this post. I mean, I feel like I've done Ba Ren to death. But after an average experience at Kingswood, and a fairly chilly(by San Diego standards) April morning we decided to drop by Ba Ren for "Yuan Yang Guo", the "split" Hot Pot.

The Hot Pot is very hard to find on the menu at Ba Ren, so if you don't speak Mandarin, this is what I suggest: Walk to the counter where the menus are, and pick up the Hot Pot order sheet and bring it to your table.

There are 3 broths available, the clear broth, the spicy, and one with pickled vegetables(we've never tried this). And you check off the ingredients for your hot pot. Meats range from frog legs to shrimp. And vegetables from Napa Cabbage to Baby Bok Choy.

Next your "condiments/sauces" arrive:

Clockwise from the top; fermented bean curd, sesame paste, fermented shrimp paste, and our favorite, leek sauce. The Missus uses almost half the container of Leek Sauce! I just use a touch of fermented shrimp paste with my leek sauce.

A portable stove is brought to the table along with a pot that has a divider in the middle. One side holds a "clear" broth, loaded with various herbs and spices.

The other side contains a red, spicy broth.

Though the broth looks really spicy, I didn't think it was especially "hot". The stove is turned on, and all of the ingredients starts arriving.

Here's a round-up:

2 Orders of Tofu - just regular tofu, not frozen. Still very good in both broths.

Vermicelli noodles, kind of hard to keep track of in the broth. So the strategy is to place it in your "basket" first, then lower into the broth:

The fish (flounder) is pre-marinated with corn starch and wine, and will stay moist and intact when placed in the broth. So tasty, this one belongs in the clear broth.

Golden (Enoki) Mushrooms:

Spinach:

Napa Cabbage. Here's a hint for the Napa, let them cook for a while, they will end up soaking in all the flavor.

2 Types of Lamb - first the "Fatty" Lamb:

The the "regular" Lamb. I enjoyed the regular lamb more, the fat on the fatty lamb became rather tough after cooking. The lamb tastes great in the spicy broth.

Finally, the "premium" beef. We didn't enjoy this as much as the Beef from Kingswood, I thought it was cut too thick.

Whew, this was alot of food. Both broths were excellent.

When we had eaten our fill, we placed everything in the broths to cook. Once that was done, we turn off the heat and let all the herbs sink to the bottom, and ladle out some "soup" to finish.

For a restaurant that doesn't specialize in Huo Guo, that Hot Pot here is very good.

Also, one final note - the base for the MalaGuo is available for purchase if you want to make your own spicy hot pot at home. We've done it before, and it can be fun. Maybe we'll do it in the future for a post.

Ba Ren
4957 Diane Ave
San Diego, CA 92117

Comments

[罗宾 盖楠]

Ni hao Kirk and Carol,

Ni hao ma? Wo hen hao.

Xian zai, ni zhi dao wo jiang yi dian dian Zhong wan. Wo tai xi huan Zhong Guo.

Anyway, I just want to thank you for all your input and help. After reading some of your postings, I am just stunned at your sincerity and all the help you give to everyone (and anyone). Both of you are great people.

Where do you get the time?

I job (consulting engineer) requires that I travel for a living. Hence I live a the mercy of chefs! But, you guys seem to have eaten in more restaurants than I am forced to. Perhaps you should become professional culinary conisours (maybe you already are, I don't know).

Again, thanks for your help

Oh, I almost forgot, "www.yinfanmall.com" does not exist. Is that the correct URL?

Zai jian....yi hui jian,

Ni de win peng you,

罗宾 盖楠

[罗宾 盖楠]

excuse my typo...... I meant to type....

Ni de xin peng you.... not "win" peng you... .hehe

[Kirk]

Hi "Robin" - I don't think the Missus would approve of you being my "win peng you"...but I'll gladly accept you as my "xin peng you" LOL! Thanks for the kind words...this is just an obsession. I'm glad you enjoy the blog.