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.

Calamari, kani and scallion pancake.

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.

Vegan friendly kimchi fried rice

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

Deep fried pork and sliced water chestnut are served 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.

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.