Chinatown restaurant once claimed to be the inventor of the pu pu platter

Cathay Pacific in Quincy appears to still do that. ("Bread and butter" listed on their menu online.)

Whenever we ordered from Liane's Chinese Kitchen, they'd include warm rolls with our order, and the first thing I did was grab one and savor it. King's House (with the famous owner Kenny) usually included long rolls (similar to sub rolls) that were just as good.

that the South End's century-old Quinzani's Bakery, which closed a few years back to make way for a fancy high-rise apartment building (hopefully yielding a retirement-worthy payday) was the originator of the bright idea that local Chinese restaurants should serve dinner rolls with butter pats for the pleasure of their White customers, sometime around the middle of the last century.

I grew up on the South Coast, where every American-Chinese joint followed that custom. Everyone I've ever met from outside of Eastern MA confirms how peculiar and specific to our region that is. I don't dine at many old-school places like that anymore except with me dear ol' mom -- who still favors egg foo yung, chop suey, moo goo gai pan, shrimp with "lobster sauce", magenta spare ribs, and greasy, overstuffed egg rolls -- but that odd trope always makes me smile.