Chuan Ban
川办餐厅
|    Based on 8 Reviews | | Categories: Sichuan | | 东城区建国门内大街贡院头条5号 | | Dōngchéngqū Jiànguó Mén Nèi Dàjiē Gòngyuàn Tóutiáo 5 Hào | | JianGuoMen 100005 | | Near: Changan Dajie |
+86 10 6512 2277x6101x6102 |
Tags: office(2) Representative(2) Sichuan(2) anymore(1) ban(1) chuan(1) chuanban(1) chuancai(1) |
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| Mon 11:00 a.m.-2:00 p.m. | Mon 5:00 p.m.-10:00 p.m. | Tue 11:00 a.m.-2:00 p.m. | | Tue 5:00 p.m.-10:00 p.m. | Wed 11:00 a.m.-2:00 p.m. | Wed 5:00 p.m.-10:00 p.m. | | Thu 11:00 a.m.-2:00 p.m. | Thu 5:00 p.m.-10:00 p.m. | Fri 11:00 a.m.-2:00 p.m. | | Fri 5:00 p.m.-10:00 p.m. | Sat 11:00 a.m.-10:00 p.m. | Sun 11:00 a.m.-10:00 p.m. | |
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| 8 Reviews |
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| Chuan ban still has what it takes, we have just changed. The restaurant itself is still the best place to take new arrivals to sample accessibly spicy Sichuan food at local prices. It’s also one of the better places to see the ‘renao’ that Beijinger’s love so much. Truth be told, these days I only go when I have someone visiting, however, if you order correctly it’s an affordable and fun experience for everyone. |
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| Still trying to figure out why people seem to like this place. the food is not that good, the prices are not as cheap as they should be either once you take that into account. The menu *is* vast, i will give them that, however the substance is really lacking. There is no real heat to the food, and if you are going for something a bit more authentic, I would advise just hitting up a southern beauty and telling them to make it authentic spicy. It's never really been all that good for the past 4 years or so, was better before, but it's all watered down now. Basically, heres' the key to real sichuan food... if you can still feel your mouth, it's not real. If you can see the 花椒 just sitting there, odds are it's not gonna be real either. the real stuff will have 花椒面 in it and it will make your face good and numb after a few good bites... this will also ruin you for basically all "sichuan" food outside of sichuan itself and you will become "that guy" in the group who's always picking at what's wrong with what most other people consider good food. |
| Tag: not worth it anymore |
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| b c. |
| eat drink play sleep |
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7/20/2009 |
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| Kind of shocked there are no reviews of this spot as it is so popular, even with the expat set. Everyone loves this place and there is a good reason why, all the food is delicious, very authentic Sichuan food. The only real disappointing dish was the suan la fen as it wasn't very suan or la. You really can't go wrong when ordering, and this would be a regular destination but for the fact that its a pain to get in since they don't take reservations and the line is always very long. The waitstaff isn't the best either, such is what you expect from a government run restaurant that is so busy. The same can be said about the atmosphere as very little attention was paid to it and its your typical loud Chinese restaurant. Despite all the problems, its well worth a visit! |
| Tag: Sichuan |
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Times have changed. The “chuan ban” is no longer the spiciest or most authentic Sichuan food in Beijing.
Three years ago when I was introduced to this restaurant I was impressed. The restaurant was setup by the Sichuan provincial government as a representative office and chefs were shipped in from Sichuan to keep the food authentic. The lobby was filled with sunflower eating patrons waiting to be seated. Inside the restaurant was chaotic, wait staff ran around furiously to serve the huge crowd, and the food was firey hot, huajiao numbing, and as inexpensive as it was good.
In fact, most of what I just mentioned remains unchanged. The service is still good. The tables are still packed. The waiting patrons, inexpensive fare, and furious activity all are still there, however, the food is not what it used to be. The fiery hot laziji was not even spicy enough to impress my first time China visitor. The mushroom hotpot was great but sadly lacking the numbing huajiao that typifies Sichuan food. And the ever reliable Ganbian Zijidou (dry-fried green beans) were so salty that neither of us ate more than a few. I was frankly embarrassed, as I had built the restaurant up as the hottest and most authentic Sichuan food in Beijing.
The last few times I have had similar experiences but wrote them off as bad days. After all, I have eaten in this restaurant no fewer than ten times. One bad experience is common. But three is a trend.
Fool me once, shame on you. Fool me twice, shame on me. I won’t be back.
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Has Chuanban changed chefs? Have things changed because the chef has changed??? I was dying to find out the answers for our localnoodlers last night.
This extremely spicy Sichuan restaurant was referred to me by some Sichun natives a year ago. I asked them what their favorite Sichuan restaurant in Beijing was and they pointed me in the direction of Chuanban. I've been here three times now for their authentic Sichuan cuisine and their master chefs – said to have been sent in from Sichuan.
There was no queue so nobody was seen sitting in the lobby eating sunflower seeds. We arrived just in time. The place was still as bustling; packed and smoky as ever.
We started our meal with sichuan style pork with chili sauce. The meat was tasty but a bit too fatty. What happened to the 油麦菜? We were disappointed with what arrived. Our other choices didn’t turn out that great either. We ordered lotus root, but got cabbage instead because of the mistranslated menu. I’m glad they have an English menu now but forgot to check if the fun "husband and wife lung slices" was still there.
After eating the 辣子鸡丁(sauteed chicken with dried red peppers), my friend and I both had tears in our eyes. they were not tears of sadness or anger. The food was just really really spicy! So do leave your taste buds at home, because if you don't, you won't be leaving the restaurant with them!
Pros---an English menu, prompt and attentive service, hospitable waitress, Sichuanese dried peppers, some loud entertaining geeks sitting nearby.
Cons---warm beer, non-smokers Unfriendly, mediocre pork.
The Bottom Line...The taste at Chuanban has changed slightly, I was less impressed.But the restaurant still features quality food at a reasonable price. I'll come back with the expectation that things will improve.
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| While there are many upscale Sichuan restaurants here in Beijing, none of them are better than Chuanban. I keep going back and its consistently cheap and tasty. While the service or the decoration isn't anything to write home about, the food is cooked to perfection by due to the use of imported ingredients from Sichuan Province and local Sichuan chefs. This is on my list of places to take friends who are visiting from back home. |
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| Lisa R. |
| too bad we are not in Chengdu today |
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11/28/2007 |
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Apparently the chef may have changed recently, and a Chengdu native told me the quality has suffered accordingly on her last visit.
In the past I had really enjoyed this old-fashioned restaurant, in the Sichuan provincial office hotel.
The food is really spicy, and the tea is good.
it is a bustling smoky place.
I didn't remember if they had an English menu, but from others' reviews below it appears they now do have a copy around somewhere.
Some of the apparently-poetic names of dishes are in fact literal translations of the Chinese dish names, such as "husband and wife lung slices" - a classic Sichuan dish. |
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| Chuanban, being inside a government office building, has got all the charm of a regional trucking hub. It's hard to find, loud, and crowded. Don't let that put you off: this is some of the nicest Sichuan food you'll find anywhere, with ingredients -- mainly the huajiao insanity peppers -- shipped fresh from Sichuan. The chili oil here really is more 'xiang' ("fragrant") than 'la' ("spicy") -- almost perfumey. Fun Chinglish mistranslations on the menu spice things up in their own way, advertising 'husband and wife lung slices' and 'saliva chicken.' Both of these -- 夫妻肺片 and 口水鸡, respectively -- are in fact quite tasty, once you've put the bad translation out of your head. |
| Tag: chuancai chuanban |
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| Matching Guides |
| representative offices in Beijing |
| Provinces or large cities have an official office in Beijing, usually with a hotel and a restaurant for their bureaucrats to use while in Beijing.
They tend to therefore offer very authentic food from that region, to meet the needs of the visitors.
English menus are scarce, the level of smoking is high, but they are generally worth the effort.
I have only tried a few so far.
For a full list, check here
http://eileeneats.com/wordpress/?p=113 |
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| Lisa R. |
| too bad we are not in Chengdu today |
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