Little Uluh Xiang Bo Bo

Hunan restaurant, 218 E 14th St, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Sizzling Antler Mushrooms — Meaty antler mushrooms sizzling with peppers and savory sauce on a hot plate. Vegan
• Braised Taro with Greens — Creamy taro braised with tender leafy greens in a light savory sauce. Vegan
• Chopped Chili Fish Head — Fish head steamed under fresh red and green chopped chilies, garlic, and scallion.
• Stir-Fried Chinese Chives with Cured Pork — Smoky Hunan cured pork wok-tossed with tender garlic sprouts.
• Free-Range Chicken with Old Ginger — Free-range chicken braised with plenty of aromatic aged mountain ginger.
• Pan-Fried Pomfret with Curry — Golden pomfret pan-fried and simmered in a fragrant aromatic curry sauce.
• Three-Cup Chicken — Chicken braised in soy sauce, rice wine, and sesame oil with basil.
• Stir-Fried Cured Pork with Chinese Lettuce Stem — Smoky cured pork wok-tossed with crisp, fresh celtuce stem.
• Braised Pork with Preserved Vegetables — Melting pork belly layered over savory preserved mustard greens.
• Stir-Fried Beef with Cilantro — Tender fatty beef slices tossed with fresh cilantro and chili.
• Sour Fish in Golden Broth — Silky fish fillets in a tangy, golden pickled-mustard broth.
• Crispy Chili Pork Intestines — Dry-fried pork intestines wok-tossed crisp with dried chilies.
• Stir-Fried Double Crispy — Crisp beef aorta and chicken gizzard flash-fried with chili for a fiery crunch.
• Braised Pork Trotter with Preserved Mustard Greens — Soft, gelatinous pork trotter braised with savory preserved mustard greens.
• Stir-Fried Marbled Beef with Sauce — Wok-tossed marbled beef and chilies in a rich, peppery savory sauce.
• Lamb & Vermicelli Skin Pot with Sesame Sauce — Tender braised lamb and silky starch sheets simmered in a sesame-scented clay pot.
• Hot & Sour Chicken Giblets — Chicken giblets stir-fried with pickled chili in a tangy, spicy sauce.
• Beef in Golden Broth with Wild Pickled Chilies — Tender beef slices in a tangy golden broth with wild pickled peppers.
• Garlic Shrimp with Glass Noodles — Eight plump tail-on shrimp over springy vermicelli in fragrant minced garlic.
• Osmanthus Red-Braised Pork Belly — Melt-in-the-mouth pork belly braised in caramelized soy with fragrant osmanthus.
• Hunan Steamed Pork Ribs — Tender pork ribs steamed in savory toasted corn rice flour.
• Steamed Egg Custard with Soy Sauce — Silky steamed egg custard drizzled with savory soy sauce.
• Salt-Pepper Shrimp with Tea Aroma — Crispy shrimp with tea aroma, salt, pepper, and chili.
• Dry-Pot Bullfrog with Perilla — Bullfrog legs stir-fried in a spicy dry pot with fragrant perilla.
• Stir-Fried Smoked Tofu with Pork Ear — Pressed spiced tofu wok-tossed with pork, chili, and garlic.
• Minced Pork with Sour Cowpeas — Savory minced pork stir-fried with tangy pickled long beans.
• Spicy Diced Chicken — Wok-fried diced chicken with dried chilies, garlic, and bold heat.
• Stir-Fried Baby Bamboo Shoots — Tender glutinous bamboo shoots stir-fried with pork and fresh chili.
• Dry-Pot Cauliflower — Crisp cauliflower with pork belly, chili, and smoky wok flavor.

Starters

• Dried Tofu with Chopped Chili — Smoky pressed tofu stir-fried with fresh chopped chilies and garlic. Vegan
• Cucumber with Perilla — Crisp cucumber tossed with fragrant perilla leaves and garlic. Vegan
• Mapo Tofu (Vegan) — Silken tofu in spicy chili-bean sauce with numbing Sichuan pepper. Vegan
• Garlic Fried Leaf Lettuce — Tender yau mak greens flash-fried with plenty of fresh garlic. Vegan
• Crispy Tofu with House Sauce — Crispy golden tofu drizzled with a savory house soy-garlic sauce. Vegan
• Soy Sauce Fried Rice — Wok-fried rice tossed in savory soy sauce and scallions. Vegan
• Wild Mushroom Rice in Copper Pot — Aromatic rice with assorted wild mushrooms cooked in a copper pot. Vegan
• Brown Sugar Glutinous Rice Cakes — Four chewy fried glutinous cakes glazed in sweet brown sugar syrup. Vegan
• Steamed Rice Vegan
• Stir-Fried Pork with Chili — Sliced pork wok-fried with fresh green chilies, signature Hunan heat.
• Dry-Fried Green Beans — Blistered green beans wok-tossed with minced pork, garlic, and chili.
• Pork Ribs with Kelp Soup — Clear, savory broth of tender pork ribs and silky kelp.
• Chicken Soup with Longan and Cordyceps Flowers — Slow-simmered chicken broth with sweet longan and cordyceps flowers — served per person.
• Fried Braised Pig's Ear — Soy-braised then fried pig's ear, crunchy with a rich spiced aroma.
• Braised Chicken Wings with Perilla Leaves — Braised chicken wings stir-fried with fragrant perilla leaves and chili.
• Rice in Red Pepper Pork Broth — Steamed rice soaked in a savory red-chili pork broth.
• Stir-Fry Vermicelli & Bean Sprouts — Glass noodles stir-fried with egg, chives, bean sprouts, and a touch of chili.

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