The Bronze Empire

Fluffy and crispy doughnut with condensed milk dipping sauce

Chinese style cold chicken in chili sauce

Homemade Korean kimchi.

Pan-fried pork and vegetable dumplings.

Edamame tossed with sea salt.

Shredded tripe skin with onions, green and red peppers in chili sauce.

Edamame tossed in salt, garlic and Chinese chili.

Our Chinese herbal pot meant to boost your immune system with ginger, garlic, goji berries, dong quai

Kimchi flavored soup base. Hot and sour cabbage flavor, 2/10 for spiciness level

Our spiciest pot with numbing sichuan peppercorns and butter for a full savory flavor

Known as huanghou in Chinese, aorta is another popular ingredient for hot pot. The texture of huanghou is chewy and tough. This texture is this ingredient's main draw as it doesn't have much flavor of its own and so depends heavily on the sauce and spicy broth for added taste.

Duck blood is delicate and crisp in texture.

Frozen pork & vegetable gyoza

Bronze Empire's special hot pot combination! Choose 1 soup base, 1 meat, assorted vegetables and 1 rice or noodle.

Chicken fried rice with fresh vegetables.

Kobe beef fried rice with fresh vegetables.

Traditional mapo tofu with Szechuan mala sauce

Szechuan style spicy fried popcorn chicken

10 pieces of Chinese style boiled flounder with Chinese spicy sauce and vegetables

Chinese style boiled flounder with Chinese spicy sauce and vegetables

Spare ribs in sweet and sour sauce

Stir fried Garlic Baby Bok Choy in oil and garlic

Stir fried Sichuan Napa Cabbage in garlic, vinegar, and Chinese chilies.

Dry hotpot with sichuan peppercorns, baby bok choy, black fungus, lotus root, potato, napa cabbage, frozen tofu and broccoli

Choose one protein (Beef brisket, chicken, pork belly or shrimp) Dry hotpot with sichuan peppercorns, baby bok choy, black fungus, lotus root, potato, napa cabbage, frozen tofu and broccoli +$4 extra protein

Breaded and fried crispy pork intestine rings

Cumin dry rubbed lamb, cooked with ginger, garlic, red onion, sesame seeds and green onions

Beer braised bone-in duck cooked with mild chilis, cilantro, green onion, ginger and garlic

Roasted eggplant served in a savory brown sauce

5 housemade pork meatballs, served in a savory brown sauce glaze

White fish served in a light sour broth, cooked with cilantro, mild chilis, enoki mushrooms, ginger and garlic

Broccoli, carrots, green onions and eggs

6 oz

3 oz.

Homemade Chinese chili blend.

Cloud ear fungus is an edible jelly fungus. It grows on trees in mountainous regions, is gray-brown in color and is often used in Asian cooking, especially Chinese cuisine.

Chinese yam, also called cinnamon-vine, is species of flowering plant in the yam family. It is sometimes called Chinese potato or by its Japanese name nagaimo. Chinese yam is covered with thin yellowish skin over its crispy white flesh. The flesh is slightly sweet and can be eaten both ways, raw or cooked. The taste of Chinese yam is quite similar to water chestnut, but with a firmer and slimmer texture.

House made lump crab wontons. A blend of fresh flavors, cream cheese, and lemon zest.

Our chili and flour signature blend fried to perfection.

House made lump crab wontons. A blend of fresh flavors, cream cheese, and lemon zest.

Slow braised pork belly served in a Taiwanese bun with roasted peanuts and vegetables.

Crunchy egg roll with house made sweet chili sauce.

Savory duck wings flavored with jasmine tea and tossed with house made sweet chili sauce.

Edamame tossed with sea salt.

Lightly fried Brussels sprouts. A fresh fusion of sweet and nutty. Brussels sprouts are fried to perfection with a crunchy outside and tender inside.

A blend of napa cabbage, green leaf, mint, cilantro, and bean sprouts tossed with Chinese honey mustard vinaigrette dressing.

Daikon radish, napa cabbage, green leaf, cucumber, carrots, and green onion tossed with sesame seed dressing.

Baby spinach, Belgium endive, green apple, and red onion tossed with Poznan vinaigrette. Topped with crisp pork belly and candy walnuts.

Served on a ramen bun. Mixed mushroom wok tossed, topped with napa cabbage leaf, garlic chips, and sweet chili sauce.

Served on a ramen bun. Rib eye thinly sliced, topped with green onion, enoki mushroom, pickled carrots, red bell pepper, and Chinese hot honey mustard.

Served on a ramen bun. Braised pork belly sliced and pan seared, topped with pickled red onion, pickled carrots, spicy pickled cucumber, cilantro, and green leaf.

A rich pork base broth made in house, topped with sliced marinated pork shoulder, green onion, bean sprouts, and a fresh egg.

Chicken broth and Korean chili flakes, topped with house made kimchi, green onion, bean sprouts, and a fresh egg.

Japanese thin egg noodle pan fried with green cabbage, red cabbage, yellow onion, chives, and fresh bean sprouts.

Japanese large flour noodle pan fried with green and red cabbage, green onion, and bean sprouts.

Pan fried pork and rice with fresh egg, snow peas, red pepper, yellow onion, garlic, chives, green onion, red cabbage, pineapple, and bean sprouts

Thinly sliced pork with red cabbage, green cabbage, red onion, snow peas, and chives glazed with a light sauce.

A blend of red pepper, jalapenos, Chinese green pepper, sweet pepper, Sichuan pepper corn, and white pepper with fresh chopped garlic and ginger. Topped with cilantro.

Thinly sliced beef with red and green cabbage, red onion, snow peas, and chives glazed with a light sauce.

A blend of red pepper, jalapenos, Chinese green pepper, sweet pepper, Sichuan pepper corn, and white pepper with fresh chopped garlic and ginger. Topped with cilantro.

Sauteed chicken breast with roasted peanuts, green onion, and dry red chili salt.

Shrimp tossed in the perfect blend of roasted pepper corns and sea salt. Topped with red chili and green onion.

Kung pao sauteed shrimp with roasted peanuts, green onion, and dry red chili.

A blend of red pepper, jalapenos, Chinese green pepper, sweet pepper, Sichuan pepper corn, white pepper with fresh chopped garlic and cilantro.

Kung pao sauteed tofu with roasted peanuts, green onion, and dry red chili.

Fresh and crisp baby bok choy, carrot, snow peas, green onions, ginger, and garlic. Topped with toasted sesame seeds.