Little Wu Sichuan Chinese - Hertford

Bright & refreshing citrus notes with a crisp finish

Portugal, Minho

Complex & mineral rich palate backed up by green apples

Spain, Rías Baixas

Medium bodied well round red with fresh black cherries on the palate

France, Languedoc

Smooth deep red fruits with plenty of cinnanmon and nutmeg spice on the finish

Italy, Puglia

A classic Sichuan cold dish of cucumbers ‘smacked” with the side of a cleaver, to break into irregular
shapes, that soak up a garlicky-tangy dressing of chilli, soy, vinegar and sesame.

Allergens - soy

A simple, palate-cleansing, blood orange and winter vegetable salad served with a tangy blood orange and sesame oil dressing

Allergy - Contains sesame

A classic dish of cold silken tofu, dressed with an aromatic sweet soy sauce, crunchy peanuts and crispy onions

Allergens - soy, peanuts

This is pure Sichuan! A classic, cold dish of poached chicken, dressed in a ‘strange flavour’ sauce: savoury, salty, tangy, spicy and aromatic

Allergy - Contains Peanuts, Sesame, Sulfur Dioxide & Soy

This is a Sichuan classic and said to be Chairman Mao’s favourite dish. We slowly braise Tamworth pork belly in a soy master stock with fragrant star anise and ginger.
This rich dish is excellent with steamed rice and greens.

Allergens - gluten

This is Little Wu’s take of ‘Special Fried Rice’.
We stir-fry chopped chicken, Chinese wind sausage, egg and preserved mustard greens, with jasmine rice and a little soy master stock.

Allergens - gluten, egg

Little Wu’s most loved sharing plate. No feast is complete without our take on this Chinese takeaway classic.
The duck is cooked in a soy master stock until tender, then deep fried until crispy. We serve it with some fluffy Chinese steamed buns, cucumber, spring onion and our umami-rich, chilli hoisin mayonnaise.
Just shred the duck leg, stuff everything into the buns and eat.

Allergens - gluten, soybeans

These ribs are our take on the classic Cantonese BBQ Pork. We marinade spareribs from the belly of Tamworth pigs, overnight in treacle, honey, soy, rice wine, hoisin and our ‘Little Wu Spice’ then slowly cook over oak and apple wood.

Allergens - sesame, soy

Dan Dan noodles gets its name from the carrying pole used by the street vendors who sell the dish to passers-by. These noodles are hot and not for the faint of heart. We use Shorthorn beef mince, sesame udon noodles, our fermented greens and lots of chilli. (Very spicy)

Allergens - gluten, soy, sesame

Our beech mushrooms (also known as shimeji) are fried in a light tempura style batter, till crispy. We dust them with a spiced mushroom powder and serve them with a pot of our smoked soy mayonnaise.

Allergens - gluten, soy

Gong Bao chicken is named after a nineteenth century governor-general of Sichuan, Ding Baozen. We make an aromatic soy chicken glaze with ginger, garlic and roasted peanuts.

Allergens - peanuts, gluten, soy, sesame

Our spring rolls are stuffed with a crunchy mixed of (local) winter vegetables, black fungus and beansprouts, seasoned with sesame oil, white pepper and soy

Allergy - Contains Sesame, Gluten & Soy

A mix of (locally grown) cavolo nero, Chinese cabbage and pak choy, with shiitake mushrooms, stir fried with garlic and served in a light silky gravy with mushroom stock and shoaxing rice wine

Our wontons are stuffed with rare-breed Tamworth Pork, ginger and spring onion. We poach the wontons and dress with chilli oil, black vinegar and our aromatic sweet soy sauce, 5 per portion

Allergy - Seasame, Sulfur Dioxide, Egg, Gluten & Soy

Our signature fiery chicken wings are deep fried and tossed in a sticky, spicy honey-chilli sauce, spiked with ginger!

Allergy - Sulfur Dioxide, Gluten & Soy

Our take on a classic Cantonese ‘sweet & sour’ dish. We wok fry king prawns and then coat them in our tangy, sweet and sour sauce garnished with chargrilled pineapple, green pepper and onion

Allergy - Contains Crustaceans

A classic Uyghur dish, from the Xinjiang region of north western China, where Muslim influence on the old ‘Silk Road’ brought kebabs, cumin and lamb. We use finely sliced, rare-breed ‘Swaledale’ lamb, marinated in soy, garlic, cumin and chilli – then grilled over charcoal and dusted with our Xinjiang BBQ spice, including sesame, fennel and Kashmiri chilli

Allergy - Contains Seasame & soy

Our ‘vegan’ take on a classic Sichuan dish. We use minced shitake mushrooms and silken tofu and serve it in a spicy gravy of black beans, chilli bean paste and mushroom stock

Allergy - Gluten & Soy

This is our take on a classic French style omelette. We use 4 ‘Burford Brown’ eggs and fry them in a little oil, then serve with an umami rich, silky gravy infused with truffle, and grated black truffle

Allergy - Gluten, Egg & Soy

Our beef is from rare-breed Dexter cows, and we use the bavette for its lean meat and mineral flavour. We char-grill to medium-rare, then top with a stir-fry of red and green peppers, with black beans and an aromatic oil of cinnamon, bay, star anise

Allergy - Gluten & Soy

Our take on a popular Chinese takeaway classic. We shred and deep fry spring greens and dust them with tiny, crispy shrimp, a pinch of sugar, and our ‘Little Wu Spice’

Allergens - shellfish