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
Chicken & Egg Fried Rice
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
Crispy Aromatic Duck & Steamed Buns, Chilli Hoisin Mayo
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
Char Sui Spare Ribs
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
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
Fried Beech Mushrooms in Smoked Soy Mayo
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 wings with Peanuts
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
Winter Vegetable Spring Rolls (3)
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
Stir-fried Chinese Greens & Shiitake Mushrooms
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
Tamworth Pork & Ginger ‘Red Oil’ Wontons (5)
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
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
Wok Fried King Prawns, Grilled Pineapple & Sweet & Sour
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
Xinjiang Style Lamb & Cumin Skewers
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
Vegan ‘Mapo Tofu’
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
Truffled Egg Foo Young
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
Dexter Bavette, Bone Marrow, Hot Peppers, Black Beans
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
Crispy Fried ‘Seaweed’ & Baby Shrimp
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’