Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
little ms foodie

Chinese Restaurant in the ID

Recommended Posts

I've started working near the ID again and would love to try more of the restaurants here.

My friend suggested Chinese for lunch next week but when I asked her where she shrugged. Of course we can wander and try any old place but I know you all have your favorites!!

Looking forward to your suggestions for restaurants and the things they do that make them special!

Thanks!

Share this post


Link to post
Share on other sites

I would recommend 7 Stars Pepper at 12th and Jackson. Definately try a dish with the Hand-shaved noodle (my favorite is the Dan-Dan Noodles.). I have had many wondeful meals there, and is the most requested when i have friends and family come into town.

Share this post


Link to post
Share on other sites

I also like the hand shaved noodles at Shanghai Garden. Yum.

Share this post


Link to post
Share on other sites

Ditto on 7 Stars Pepper. Also, Sichuanese Cuisine at 12th & Jackson (in the Asian Plaza). Really good and very cheap. How about Malay Satay Hut? How about banh mi?

I also really like Ga Ga Loc, Shanghai Garden, ABC Seafood (not sure about that name), Tropics, and Ho Ho Seafood. AVOID Purple Dot Cafe.

Edited to add: Pho at Pho Bac is good. Also see recent thread about Takohachi.


Edited by MsRamsey (log)

Share this post


Link to post
Share on other sites

I second/third the wonderful suggestions of the previous posts. My current favorites in ID are

Szechwan Noodle Bowl on 8th between Jackson and King on the East side of the street next to I-5, accross the street (sort of) House of Hong. It is an informal place where they hand roll their dumpling wrappers and make their own (thick udon-style) noodles. They have a small menu. They have great cold side dishes in their glass upright refrigerater i.e. cooked peanuts, marinated kelp shreds, soybean spouts. The ladies that run it are friendly.

I love the way they do noodles at Ga Ga Loc. I have been known to drive from Tacoma late in the evenings for crispy fried Hong Kong style noodles. I also like the chili sauce that they have on the tables.

My other favorite is the Tropics (on Weller) $5.00 special Mon - Fri, 2:00 to 5:00 pm where you can get an entree and beverage. I like their pad thai. Almost always, I order that and the Thai tea. They also have a duck entree of some sort for those of you who like duck.

Share this post


Link to post
Share on other sites

Do you like congee?

"Mike's Noodle House" has great congee.

I like their rock cod congee.

Green Village Express also has cheap good food although they tend to be a bit greasy.

Around the corner on Weller and 6th/7th is Cantonese Noodle House which has good Wonton noodles. I like their shrimp/pork wonton noodles.

Sichuanese Cuisine on Jackson and slightly before 12th Ave has great food.

Love their fried spicy beef noodles.

Share this post


Link to post
Share on other sites

MMMMMMMMMMM!!! Seven Stars Pepper was fantastic! And we were very happy that we walked from Pioneer Square cause we needed to burn that food off!

We had the dan dan with hand shaved noodles- this was excellent, although there is quite a bit on my shirt! grrrr! :angry: The flavor was just perfect and the noodles were really good. I was worried when she told us it was going to be really spicy but it wasn't.

Also had the steamed pork dumplings- I actually didn't like these. The dumpling was really thick and there was a weird (to me) flavor that my mouth wasn't happy with.

Szechwan (sp) chicken, excellent!! just the right amount of spice, so tastely!!! over a bit of white rice.

I will definately be back here, I want to try the scallion pancake and a bunch of their other entrees. On the special board they had szechwan crab. Service was so nice and we have leftovers for tomorrow lunch!

Thanks again so much you guys, I'm going to try some of the other recommendations too! I'll just work my way down the thread. :smile:

Wendy

Share this post


Link to post
Share on other sites

lmf - the crab is wicked good. the scallion pancake (and leek pancake) are ok - not the best i've had, but certainly good. the crab is insane though. i agree with all the other posts wrt suggestions - check out bahn mi threads too - there's a fried egg place across the street from the union station complex...heart cloggingly good.

Share this post


Link to post
Share on other sites

Yum, I see a couple of my favorite places have been mentioned. Autumn definitely calls for a bowl of soup noodles or congee. Mike's and Canton Wonton House really hit the spot. The best, in my opinion, though, is Phnom Penh at 6th & King. They're Cambodian, not Chinese, but their noodles are sublime. Try the Fisherman's bowl. Good tea, too.

Share this post


Link to post
Share on other sites

I stumbled across in new-looking restaurant last week, which I think was called Congee Noodle or something like that. Lots of blue on the front. I think it's up the street from Ocean City. Big menu of noodle soups & congee. Had a really nice bowl of Siu Kau & noodle soup - a great deal at $4.50. I saw some delicious-looking bbq duck on some other diners' tables - gotta have it when I go back.

Share this post


Link to post
Share on other sites

There is a vietnamese place in the same complex as 7 Stars but on the ground level. It is not the place closer to the street that says they have Vietnamese and Thai, its the other Vietnamese place. I can edit in the name tonight.

Hal

Share this post


Link to post
Share on other sites
There is a vietnamese place in the same complex as 7 Stars but on the ground level.  It is not the place closer to the street that says they have Vietnamese and Thai, its the other Vietnamese place.  I can edit in the name tonight.

Hal

Maybe Huong Binh?

Share this post


Link to post
Share on other sites

LainerX and I had lunch at Takohachi yesterday, and the saba shioyaki is to die for. It comes with your choice of steamed rice, curry rice, or fried rice. My husband recently couldn't stop talking about the fried rice, which I never usually order, so I got it. OH MY GOD. It's better than any fried rice I've ever had, mostly due to the very generous amount of BACON. And the mackerel was stunning.

We had a lot of fun reading the little posters on the wall that have descriptions of some of the dishes on their menu. Our favorite quote was "You can make your own hotness," which we thought might be a good headline for the cover of Cosmo or Maxim. :biggrin:


Edited by MsRamsey (log)

Share this post


Link to post
Share on other sites
Maybe Huong Binh?

I think that's right. Very good, of course ridiculously cheap. They had a large selection of moon cakes too.

Hal

Share this post


Link to post
Share on other sites
I love the way they do noodles at Ga Ga Loc.  I have been known to drive from Tacoma late in the evenings for crispy fried Hong Kong style noodles.  I also like the chili sauce that they have on the tables. 

OMG, I would willingly travel across galaxies to have good crispy Hong Kong style noodles. This is HIGH on my list now. Thanks White Lotus!

Share this post


Link to post
Share on other sites

Try the seafood fried noodles(Hong Kong crispy style) at Jade Garden in the ID.

The servings are very generous and relatively cheap.

Very tasty too!

On the Eastside, the same kind of seafood fried noodles can be found at Cafe Ori.

Used to go there all the time when I was working on the eastside.

OMG, I would willingly travel across galaxies to have good crispy Hong Kong style noodles. This is HIGH on my list now. Thanks White Lotus!

Share this post


Link to post
Share on other sites
LainerX and I had lunch at Takohachi yesterday, and the saba shioyaki is to die for.  It comes with your choice of steamed rice, curry rice, or fried rice.  My husband recently couldn't stop talking about the fried rice, which I never usually order, so I got it.  OH MY GOD.  It's better than any fried rice I've ever had, mostly due to the very generous amount of BACON.  And the mackerel was stunning.

We had a lot of fun reading the little posters on the wall that have descriptions of some of the dishes on their menu.  Our favorite quote was "You can make your own hotness," which we thought might be a good headline for the cover of Cosmo or Maxim.    :biggrin:

Yes, agreed about the fried rice. Being a white rice lover (don't even like the fried rice of my people), I was skeptical for ages about it and never ordered it. Then after a few years I took a chance and found myself transported to Bacon Heaven at first mouthful.

I like their posters too. The hotness one's cool, and so is the one which advertises "Vitamins! Calcium!". :biggrin:

And said hotness is actually very good. The hot sauce they serve with all of their nabe is the same one used to pickle their kimchi, I love it. Hot, garlicky and a little nutty. Mmmm, mouth watering...

Pat

Share this post


Link to post
Share on other sites

Seven Star Pepper again today. We actually set out for Bahn mi up on 12th and Jackson but we are dumb and didn't realize that these are very small little deli's without seating. We wanted to sit down and eat after out 12 block hike up from pioneer square.

So across the street we went, very excited after our last lunch there. We had the leek pancakes which were very good (big!), the pork chow mein with hand shaved noodles on the recommendation of our waitress and the crab!!

Holy crap! Our food was really good! The crab was the whole thing! I know you are all saying "Of course it was!" but we didn't know what to expect. It rocked! Really spicy but in a good way, mmmmm! Now lets talk about the chow mein with those noodles. Yeah, I think that is my favorite so far. There were no leftovers of that!!!

And it was very inexpensive for all that food!

Ok now that we know what kick's ass we are going to branch out and try some others.

:biggrin:

Share this post


Link to post
Share on other sites

You might want to try the duck in the app. section, but be prepared there is alot of it.

Share this post


Link to post
Share on other sites
LainerX and I had lunch at Takohachi yesterday, and the saba shioyaki is to die for.  It comes with your choice of steamed rice, curry rice, or fried rice.  My husband recently couldn't stop talking about the fried rice, which I never usually order, so I got it.  OH MY GOD.  It's better than any fried rice I've ever had, mostly due to the very generous amount of BACON.  And the mackerel was stunning.

We had a lot of fun reading the little posters on the wall that have descriptions of some of the dishes on their menu.  Our favorite quote was "You can make your own hotness," which we thought might be a good headline for the cover of Cosmo or Maxim.    :biggrin:

I've been dying to try the bacon fried rice since you posted this, Ms. Ramsey, and I'm both thankful and rueful I actually got the chance to experience it yesterday. Thankful because it is damn good. Rueful because despite its richness, most assuredly, we shall return.

We had the Tori-Kari (fried chicken nuggets, essentially) and I had the tori-kari and pork katsu combination dinner. Each came with tsukemono (kimchi, in our case), miso soup, salad and our choice of rice. The portions were huge, but somehow we managed to finish the majority of the items brought to us. The fried chicken and pork were both excellent - the chicken being very light and not at all greasy, and the pork was perfectly breaded, again very lightly fried. Both meat selections were extremely juicy and flavorful (and the small leftovers of both remain juicy and flavorful the next morning). And the rice - sublime. Words cannot describe how good that rice is. Maybe it's because I haven't eaten rice in so long. It was buttery, accented with onions and carrots and generous portions of bacon. I ate it all. And some of my husband's.

The miso was okay, and the salad was a little strange. It was, essentially, shredded cabbage, a little lettuce, some creamy mayo dressing, and a criss-cross of two thinly sliced pieces of ham covering the entire dome of salad. Doesn't that sound strange? Well, it was. But I ate it anyway.

Despite all the rich food, I didn't leave with a coating of oil inside my mouth. Gotta love that. Husband and I were the only non-Japanese customers there last night, and it was pretty full at 6:30. I love the pictures on the walls of the different menu selections - also noting, and chuckling over, the fact that I can "make my own hotness". Everything is super affordable (nothing over $9, it seems), portions are generous, food is great and the service is brisk and attentive. Definitely going back.

Share this post


Link to post
Share on other sites
LainerX and I had lunch at Takohachi yesterday, and the saba shioyaki is to die for.  It comes with your choice of steamed rice, curry rice, or fried rice.  My husband recently couldn't stop talking about the fried rice, which I never usually order, so I got it.  OH MY GOD.  It's better than any fried rice I've ever had, mostly due to the very generous amount of BACON.  And the mackerel was stunning.

We had a lot of fun reading the little posters on the wall that have descriptions of some of the dishes on their menu.  Our favorite quote was "You can make your own hotness," which we thought might be a good headline for the cover of Cosmo or Maxim.    :biggrin:

I was craving that fried rice that was recommended by Kathy, so we went to try Takahachi for lunch today, but it was closed :sad: . They are not open on Sat. for lunch. Darn, next time I will try during the week.

So we next walked over to Kau Kau Barbeque restaurant at 656 South King St. I have had take out from there several times (they are my favorite Chinese barbeque take out), but this is the first time we've sat in their dining room.

Lunch deals here are great at only $4.99.

My husband ordered their famous roast duck, which is chopped Chinese style into portions w/cleaver, and it was served with a sweet plum? sauce for dipping. The bird was moist and flavorful, nicely spiced (probably 5 spice?).

I ordered the roast side of pork, which was portions of chinese style roasted pork belly, chopped w/cleaver, natch, very moist and yummy with crisp crackling, and some sliced portions of leaner pork ie. typical barbeque type roast pork which were also pretty moist and came with a Chinese mustard and sesame seeds to dip in.

Both lunch entrees came with egg drop soup w/ Chinese mushroom and some crunchy bits of water chestnut. Entrees included a couple pieces of properly cooked broccoli, as well a huge mound of the most delicious pork fried rice I've had in ages. They were generous with the pork bits, it was the same pork as from my roast side of pork, shreds of fried egg, and a scattering of bean sprouts to add some light crunch to it.

Service and food were very good (although the meat was just a tad salty) but I am looking forward to going back. On the way out, I read they now pack and ship UPS from their barbeque take out, and roast whole Pig, too, if I read correctly. Yum.

I'm also anxious now to see how the fried rice at Takahachi compares to the one I liked at Kau Kau...

We finished the afternoon with a stroll through Uwagimaya and PFI to pick up stocking stuffer gifts for Christmas. :biggrin:


Edited by Blue Heron (log)

Share this post


Link to post
Share on other sites
I stumbled across in new-looking restaurant last week, which I think was called Congee Noodle or something like that.  Lots of blue on the front.  I think it's up the street from Ocean City.  Big menu of noodle soups & congee.  Had a really nice bowl of Siu Kau & noodle soup - a great deal at $4.50.  I saw some delicious-looking bbq duck on some other diners' tables - gotta have it when I go back.

Stopped in at Congee Noodle the other day for a soup fix. Wish I'd seen this thread and all the great recommendations first, :sad: but there is always another day. Congee Noodle is next door to Ho Ho, across the street from the Tai Tung parking lot (forget which street that is). We both had Congee--didn't try the noodles like Susansea, and maybe we should have. The Congee was lukewarm, very bland, not much of the featured meats and goodies. The BBQ comes from the place next door (actually connected) but I didn't catch the name.

Now I want to try Takehachi....

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      AFter lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our seranade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
  • Recently Browsing   0 members

    No registered users viewing this page.

×