Here’s an interesting piece on the history of Boston Chinese food, how it evolved to become a unique branch of American Chinese food and craved by so many in Beantown even after they left town:
http://luckypeach.com/boston-chinese-food-is-so-boston/
“…even if Boston doesn’t have the best Chinese food in America, it most certainly has a take on Chinese cuisine it can call its own. Engineered for palates conditioned by decades of molasses-y baked beans, rich clam chowder, and watery Dunkin’ Donuts coffee ordered “extra-extra” style (extra cream, extra sugar), Boston Chinese, as I’ll abbreviate it, is essentially the “extra-extra” of Americanized Chinese food—simply substitute “white bread” for “cream” and “molasses” for “sugar” and you get a rough idea of the cuisine. This quasi-Polynesian, quasi-Cantonese style of cooking still has a fervent fan base, particularly among the older set.”