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Traditional Chinese Bar

At the Empire Buffet, we stick to original and traditional Chinese cuisines. Many Chinese homes in China may have only one pot, a round-bottomed wok. Stove burners in China accommodate the curve of the woks, and the traditional pans are more difficult to use on flat Western stove burners. Ovens are not used in traditional Chinese cooking. Cakes and rolls are steamed instead. We prepare our dishes in the authentic manner, just with a few more woks!

Rice dishes generally come from the southern parts of China, where rice is grown. Wheat is grown in the more northern regions so noodles, dumplings and rolls are more typical of that region. Lamb is traditional only in the north, and beef is not used widely in Chinese cooking. Seafood is very popular in the southern and eastern regions. These are just a few of the flavors and styles you will experience at the Empire Buffet.

Wonton soup Hot & Sour soup	Seafood soup Egg Drop soup Beef w/ Spinach soup	Spinach Egg Drop soup Beef Stew soup Chicken Corn Chowder

Pork Shui Mai Roast Pork Buns Sweet Red Bean Buns Shrimp Dumpling Steam Shrimp w/ Leek Dumpling Curry Squid BBQ Spare Ribs BBQ Boneless Spare Ribs Pan Fried Dumpling Chicken on a Stick Crabmeat/Scallop in Shell Stuffed Mushrooms	Sweet & Sour Chicken Apple Crunch Vegetable Tempura Fried Donut Fried Rice Ball Sesame Ball Fried Scallop Shrimp Rolled in Bacon Coconut Shrimp Crab Rangoon	Crispy Taro Shrimp Shrimp Toast Egg Rolls Spring Rolls Shrimp Wrapped in Chicken Shanghai Dumplings Peach-Shaped Bun Butter Cream Bun Seafood Vegetable Bun

Fried Flounder Snow Crab Legs Peking Duck Fried Frog Legs Cocktail Shrimp Mussels	Sliced Fish w/ Carrots & Peas Hot & Spicy Scallops Hot & Spicy Shrimp Squid in Black Bean Scallops w/ Baby Corn Shrimp w/ Baby Corn Fish w/ Black Bean Macau Beef Salt & Pepper Shrimp

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