“ Had 2 great meals here. Staff are friendly and helpful, honest about recommending dishes. The sea bass was fantastic, as was the bean curd ( most usually a tofu fan but love it here). Will definitely return. ”

“ This is not fine dining. The space is clean but doesn't provide much in terms of ambience, and many of the dishes look a bit like a trainwreck, but for what it is, and if you make sure to order from the Szechuan part of the menu, this is a gem. Prices will seem a bit on the higher end of cheap, but when you see the size of the portions you won't be complaining. My favorite dish is definitely the boiled fish in chili oil. I keep having days when I can't get the thought of it--everything from melting flesh of the fish, to the rich chili broth, that somehow isn't that hot, despite being loaded full with chilis and Szechuan pepper (I think this is what numbs the heat). I've tried this dish in many other places all over the world, but none other comes close to being quite as good as this one. Other highlights are the Szechuan classic, smashed cucumber, and the dry fried green beans. I sometimes stray into the more generic Chinese part of the menu where the salt and pepper squid and handmade dumplings are all good. I haven't tried much of the other typical London Chinese dishes, but the ones I have came prepared with fresh high quality vegetables though a bit bland. Back on the Szechuan side the Ma Po Tofu, another favourite of mine, could also use a bit more of a punch. While it's still an excellent way to get people who don't like tofu to completely change their minds, I prefer seeing it pack a bit less cornstarch and a bit more Szechuan pepper and chili oil that has been fried enough to bring out all of it's delicious ruby red aroma. Staff are also friendly and attentive which makes me inclined to give this place a full 5 star rating, but as I am a bit picky when it comes to the Ma Po Tofu, and with half of the menu really not being that special, not even the marvel of the chili oil fish can make me say that there's not a little bit more to wish for. ”

“ We got takeaway from Wuli Wuli and it was really lovely. The only thing is it took two hours to show up....other than that the food was delicious. I had dumplings, quarter duck with pancakes, and salt and pepper king prawns. Seriously good. I just made myself hungry writing this. ”

“ This place has potential. While service is fairly relaxed, the food is fairly legit and plenty spicy. I have the feeling that it will add stars after repeated dining once I manage to fine-tune my ordering approach, and remember to tell the server to make sure the kitchen puts peppercorn into the food where appropriate. I also plan to hit up the all-you-can-eat hotpot one of these days ”

“ Very typically sichuan restaurant, the chef is comes from sichuan. But they have some dishes are made for foreigner, so if you are not a Chinese but want to try a real sichuan dishes, please tell the waiters:) I super recommend boiling fishes (水煮鱼) which quite spicy but yummy! ”

“ As another reviewer has mentioned, the majority of the menu is the standard Chinese options, but I will say they are done well. The atmosphere is good for the evening as the restaurant has tinted windows and might be too dark for a lunch spot. The prices are right and the portions are huge. Definitely recommend for locals who don't want to cook and don't want to go too far for a good, cheap meal. ”

“ There's certainly no finesse about the bulk of the menu, or the majority of the delivery. It's perfunctory, acceptable and seemingly well done generic Chinese. Where it differs however, and why it demanded a visit, was the Sichuan specialities on the menu. The default starter of aromatic duck was pumped. Tasty, well cooked and enormously proportioned (if perhaps not enough crispy skin for my liking). This was a big bit of Donald for a great value £6.40. Freshly prepped veggies too, rather than the fridge freezing soggy pot of cucumber and spring onion you can often encounter. When done well I've got no problem with the well-known dishes many of us Brits grew up with, but I'm always going to take a punt on something different when on offer, particularly when spice, chilli or weird texture combinations are integral. They have a good thirty or so Sichuan specialities clustered at the back of the menu, my strong advice is to start here, get some rice if you must but don't look any further. Forgive the Chinglish translations and some of the less thrilling descriptions. Saliva Chicken (stop tittering at the back) translates into Mouthwatering Chicken, an allusion to the sensation the peppercorns give your tastebuds, rather than the main ingredients! If I'm honest, none of it sounds great on the page, but I'm going back on a weekly basis until I've tried it all, so that should tell you something. Also of glorious note were the Fried Aubergine with Minced Pork, a dense gravy-like broth slow cooking the aubergines to fall apart completeness, the bite then coming from the succulent pork. ”