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Now I've Heard It All -- A Chinese Restaurant That Serves Bar Pizza

hiddenboston Apr 21, 2011 11:22 AM

Someone just sent me a note about a Chinese restaurant in Canton called Golden China that features bar pizza. How did I miss this one? And more importantly, is there a way I can continue to miss this one? :-)

Uhhh, anyone try the pizza there?

Golden China Restaurant
599 Washington St, Canton, MA 02021

  1. L2k Apr 21, 2011 01:01 PM

    You never had the spare rib pizza at Aku Aku?

    Shame on you missing out on such a treat!

    1 Reply
    1. re: L2k
      hiddenboston Apr 21, 2011 01:37 PM

      Ahhh, the Aku Aku. My friends told me I used to have some really good times there.

    2. p
      Pegmeister Apr 21, 2011 03:35 PM

      That's too funny. Just checked their website and they list Terriyaki; Sparerib; General Gau's Chicken; MooShi Vegetable pizzas as well as regular cheese pizza. I think you should give it a go and let us know how it is. Actually though I thought you were going to post about the Chinese/Italian restaurant that used to be in Revere. Maybe it still is?

      7 Replies
      1. re: Pegmeister
        ipsofatso Apr 21, 2011 03:49 PM

        You mean China Roma? Its a church now. They serve God, well done.

        1. re: ipsofatso
          Pegmeister Apr 21, 2011 03:59 PM

          Thank you. I was going crazy trying to remember the name.

          1. re: ipsofatso
            galangatron Apr 22, 2011 07:52 AM

            china roma is still open

            1. re: galangatron
              Pegmeister Apr 22, 2011 08:44 AM

              Really, I thought it was gone years ago. Have you been lately?

              1. re: Pegmeister
                galangatron Apr 22, 2011 08:53 AM

                haven't been in years. it's notoriously bad

          2. re: Pegmeister
            Bob Dobalina Apr 22, 2011 06:09 AM

            OMG - general gao on a pizza sounds brilliant!

            1. re: Bob Dobalina
              jgg13 Apr 22, 2011 07:19 AM

              Yes. Yes it does.

          3. C. Hamster Apr 21, 2011 04:10 PM

            The Chinese-Cuban places in NYC are pretty good... But Chinese pizza? Even I might pass...

            But I'm betting Pegmeister might go for a Kung pao shrimp pie!

            4 Replies
            1. re: C. Hamster
              Ronzoni Apr 21, 2011 06:38 PM

              Have been going there for years, tasty bar pizzas and great apps, generous portions!! Tuesday Nights all pizzas in the bar area are $2.99, except for the garlic shrimp pizza and scallop/bacon pie. Had the General Gau this past tuesday night, I would reccomend asking for well done as they come out prematurely at times. Great chicken wings too!

              1. re: Ronzoni
                femmevox Apr 21, 2011 08:33 PM

                It;'s Canton(ese) pizza.

                1. re: femmevox
                  hiddenboston Apr 22, 2011 06:39 AM

                  Tip your waitresses, I'll be here all week, try the veal....

              2. re: C. Hamster
                StriperGuy Apr 22, 2011 06:49 AM

                Aaaah, but Cuban Chinese food exists for a very particular reason. There used to be some amazing ones, but a lot of them closed as the ethnic Chinese from Cuba moved into the middle class.

                A little history: middle class ethnic Chinese from Cuba fled, just like much of the middle class, during the Cuban revolution. Quite a few who ended up in NY opened restaurants. They could certainly cook decent Cantonese food, but had also learned how to cook Cuban food during their stays (in some cases for several generations) in Cuba.

                My all time fav was Mi Chinita on 19th and 8th in NYC (long since gone).

                And do me a favor chow moderators, if you must, at least move this post to the NYC board.

              3. SOBoston Apr 25, 2011 07:38 AM

                I've actually had their pizza and it's surprisingly not as bad as you would think. However, there is nothing really authentic about Golden China-unless you count the empty scorpion bowls littered around the restaurant from the usual townie crowd. Or maybe just the artificial will suffice for its name.

                1. h
                  hemeon Apr 28, 2011 06:10 AM

                  Travel wide, and keep in mind that the Chinese are everywhere, in the least likely localities, being inventive, adapting and improving on what are local favorites. I had a garlic-hot pepper-bok choy shrimp SUB SANDWICH in the eighties on the Eastern Shore of MD.... fabulous, once it was returned for a mayonnaisectomy. Along the US blue highways in obscurely named towns,(Laugh at your own peril!!) you can find variations of chicken pot pie 'a la chinoise,' black bean sauce twisting up chicken fried steak (Now there's a misnomer to us Yankees), and some hoisin sauce improving the roast pork gravy. "Chinese" refers to a long tradition of regional and class-based culinary history. It also can refer to a mindset for prep methods, locavore instincts, utilizing all aspects of a food source (e.g. 'vein soup,' fom the alimentary canal of shrimp)...and making something damned good out of whatever's around. Is Chinese pizza actually any more of a stretch than Hawaiian pizza, which is now virtually a staple? Give it a shot, and thank God for inventive minds!

                  5 Replies
                  1. re: hemeon
                    Bob Dobalina Apr 28, 2011 06:16 AM

                    +1 for post.
                    -1 for shrimp canal soup (sorry).

                    1. re: Bob Dobalina
                      hemeon Apr 29, 2011 06:24 AM

                      Hey, I know, Bob, but this is a DELICACY once served (not on the menu) at Chef Chang's (Beacon St., Brookline, ? still there, i imagine.) H +T, (honest and true,) this was served to the Ambassador from China at a reception hosted by the Peabody/Essex Museum, in association with their China trade collection, some years ago. FYI, I think that the object of the (albeit, grim) soup, is somewhat like fugu. There's a tad of a psychoactive (??deadly) substance left in the prep...just for a tingle, dontcha know? People do die of a very pretty fugu plate, and my (nameless) friend, who worked for the august (and I MEAN it) PEM was sick for days, including parasthesias (sp.?) orally, and gastrointestinal complaints for a week.

                      Not trying to gross you out ( I was....) just sayin'.... kjh

                      1. re: hemeon
                        yumyum Apr 29, 2011 06:51 AM

                        Interesting story. But what's with the (kinda strange) parentheses? H + T! Wha???

                        1. re: hemeon
                          Bob Dobalina Apr 29, 2011 07:05 AM

                          Thanks for the reply, hemeon. This is all very fascinating - Do you mean that I can get high or even die if I eat enough shrimp? Is the alimentary canal that tract that I will slice out before cooking my shrimp? I always thought the "vein" was a euphemism for something...well, quite different.

                          1. re: Bob Dobalina
                            hemeon Apr 29, 2011 07:25 AM

                            Yes, guys, H + T is an ancient acronym for 'honest and true." And, yeah, the 'vein' IS the alimentary canal. (At least that is what the English translation of that specialty soup was..."Vein Soup.") It isn't a blood vessel, as we all know. I can't say that i have always been scrupulous about removing it. But we eat sausage casings made out of that same matter. Some folk eat chittlin's. I don't have any idea how those shrimp got that characteristic. Maybe, like the fugu fish, they have to live on a certain side of the island (isn't that how you get ciguaterra? spelling probably off... ) I don't think anybody is going to go to the great hereafter based on a little ...or probably even a lot, of waste matter in the poop chute. It goes back in the water, whether our tasty crustaceans are farmed or wild caught. And, no, sorry, I don't think we can get high. They say fugu causes a mild tingling, and that the flirting with danger is the excitement. Me, I'm too terrified to try. Yeah, we take out 'the vein', but I don't think that leaving it in is a particular danger. Remember that this story is not only NOT apocryphal, it was part of a specialized meal, filled with honorific, and possibly 'imperial and impossible to get' ingredients.

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