Walk into any American-style Chinese restaurant in New England, and you’ll find locals sipping from umbrella-topped Scorpion Bowls and flaming Pu Pu Platters (pronounced plattah). Piled high with chicken fingers, chicken wings, spare ribs and teriyaki skewers crowded around a blue Sterno flame, Pu Pu Platters are a beloved menu mainstay throughout the six states.
As a born and raised Bay Stater, Chinese food on the weekends has always been a ritual. And now, living abroad, it’s one of the cuisines I miss most.
And I’m not alone…