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

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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?

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Golden China Restaurant
599 Washington St, Canton, MA 02021

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  1. You never had the spare rib pizza at Aku Aku?

    Shame on you missing out on such a treat!

    1 Reply
    1. re: L2k

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

    2. 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

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

        1. re: ipsofatso

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

          1. re: ipsofatso

            china roma is still open

            1. re: galangatron

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

              1. re: Pegmeister

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

          2. re: Pegmeister

            OMG - general gao on a pizza sounds brilliant!

            1. re: Bob Dobalina

              Yes. Yes it does.

          3. 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

              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

                It;'s Canton(ese) pizza.

                1. re: femmevox

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

              2. re: C. Hamster

                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. 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. 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

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

                    1. re: Bob Dobalina

                      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

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

                        1. re: hemeon

                          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

                            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.