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Meanwhile, respectable, middle and upper-class Bostonians generally stayed away from Chinese food.

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'These were nice, cheap portable meals for the working class,' White says. 'Both the Italian and the Irish expected bread with any meal - so that's how the idea of serving bread with Chinese food became a thing in Boston,' White says.Д¬how mein sandwiches and chop suey sandwiches followed, naturally.

'And those two groups were the first non-Chinese in Boston who started eating Chinese food - because it was cheap, but at the same time it was something different and exotic for them.'Д¬hinese restaurants started adapting to the tastes of their European clientele. And so, unlike their counterparts in cities with big Chinese populations, Chinese restaurants in Boston couldn't stay in business by catering to Chinese patrons alone.Д«ack in the late 1800s and early 1900s, most low-wage workers in Boston were immigrants from Italy and Ireland, White explains. More Chinese immigrants joined in subsequent years - but Boston's Chinese community never got as big as the Chinese communities in San Francisco or New York. About 200 Chinese laborers came in from the San Francisco area to work in Boston's leather industry. 'The first Chinese arrivals in Boston were strikebreakers in the 1870s,' White says. It turns out, Italians' influence on the Chinese food in Boston dates back much further than the 1950s. And we wanted to know more, so we called up White and asked her to explain a bit more: What's the deal with Boston Chinese food? We non-Bostonians here at The Salt found their discussion thoroughly intriguing.

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You can listen to the full conversation on WBUR's Radio Boston here. 'If you're in the Boston area, you'll see the words Peking ravioli on menus.' The first thing to know is that Chinese food in Boston is heavily influenced by not just Chinese immigration to the city, but also the large Italian and Irish immigrant population there.Д«ack in 1958, when Joyce Chen - the celebrity chef and star of Joyce Chen Cooks on PBS - opened her first restaurant in Cambridge, Mass., she decided to call her dumplings 'Peking ravioli' to appeal to her large Italian clientele, her son Stephen Chen tells WBUR's Meghna Chakrabarti. Over at WBUR, Merry White, a professor of anthropology at Boston University, and Stephen Chen, the owner of Joyce Chen Foods and son of celebrity chef and Boston restaurateur Joyce Chen, discussed the fascinating history of the city's own spin on Chinese food. There's chow mein sandwiches and Peking ravioli (aka dumplings). Bread often comes as a standard add-on with any takeout order. They cannot represent clients whose returns they did not prepare and they cannot represent clients regarding appeals or collection issues even if they did prepare the return in question.But some of the Chinese food you'll find in and around Boston is something else altogether. They may only represent clients whose returns they prepared and signed, but only before revenue agents, customer service representatives, and similar IRS employees, including the Taxpayer Advocate Service. Limited Representation Rights: Preparers without credentials as mentioned above have limited practice rights. Tax professionals with these credentials may represent their clients on any matters including audits, payment/collection issues, and appeals. Unlimited Representation Rights: Enrolled agents (EA), certified public accountants (CPA), and attorneys (ATTY) have unlimited representation rights before the IRS. An important difference in the type of tax professionals is вЂњrepresentation rightsвЂќ.

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However, tax professional differ by level of skills, education, and expertise. A tax professional with a IRS Preparer Tax Identification Number (PTIN) is authorized to prepare federal tax returns for you.