Established in 1879, Hong Far Low was one of the first Chinese restaurants in the United States. This menu figures prominently in Wing Kai To's important history book, "Chinese in Boston: 1870-1965". A whole fried lobster cost $1 in the 1930s and a boneless chicken cost ten cents more.
Courtesy Harley Spiller Collection.
Each print is accompanied by a copy of the interior menu where available.
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