• 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.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
SteveW

Lobster w/braised E-Fu Noodles recipes??

17 posts in this topic

My brother who now lives in HK, is looking for a recipe for Lobster w/braised E-Fu Noodles. According to him, it's a classic Chinese dish popular in Hong Kong. And can also be ordered in Chinese restaurants in parts of North America. He's cooking 2 live lobsters on Saturday, & would like to make this recipe.

I've checked all the Chinese cookbooks that I can find, but no luck in finding a recipe for this. Can anybody here help me. The major ingredients for this dish are lobster, chicken consomme/stock, E-Fu noodles(Chinese egg noodles), and ginger & onions. Thanks for any help.

____

Steve

Share this post


Link to post
Share on other sites

SteveW, what level of specificity are you and your brother looking for in this recipe? In other words, is he trying to figure out how to make E-Fu noodles from scratch? Or is he planning to buy them pre-made and pre-fried, such that all he's looking for are instructions for combining the remaining ingredients?

For those of you who aren't familiar with E-Fu (a/k/a "long life") noodles, they're flat egg-noodles (wheat flour) that are first deep-fried, and then cooked briefly in simmering liquid. If you buy them in an Asian market, they've typically been fried and bagged, and you just have to do the last step (the simmering, and not for very long). Actually, as I recall, it was explained to me by one E-Fu aficionado that some prefer to dip the E-Fu noodles in boiling liquid twice in order first to remove the excess oil and second to soften them. E-Fu noodles are highly absorbent, so when you add them to wet ingredients they soak up a lot of the moisture and take on that flavor. Whatever the trick is, most restaurants just don't get it. If you're going to fry something and then get it wet, you're walking right on the fence -- you're very close to doing something that is guaranteed to result in a soggy unappetizing mess. I've only had a couple of examples of E-Fu noodles that made me sit up and take notice of the possibilities of the technique, once in Vancouver and once in Singapore. Never in New York, though the Chou Zhou (Flushing, Queens) rendition wasn't bad (at least they got the texture right) nor was the one at Joe's Shanghai (but that was noteworthy mostly for the abundance of seafood and not the underlying noodles).

The term "braised" when applied to E-Fu noodles (which seems to be a common usage on Chinese menus) is probably not accurate. If anything, it's not the noodles that are braised, or at least my understanding is that the noodles are cooked briefly and added at the last minute to whatever the dish is. The underlying dish may be braised, though I wouldn't recommend braising lobster -- shellfish just doesn't take well to that technique.


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Share this post


Link to post
Share on other sites
I've checked all the Chinese cookbooks that I can find, but no luck in finding a recipe for this.

When pursuing your investigations, consider also checking recipes for braised E-Fu noodles with crab (with which such noodles are more frequently combined).   :wink:

Share this post


Link to post
Share on other sites

From checking my brother's e-mail message again, all he wants are instructions for combining the ingredients. Thanks fat guy, for the background about the E-Fu Noodles. From asking a good friend in HK for help with this recipe, she told me about another interesting way they do it there. It's lobster with noodles & cheese sauce(might be considered a fusion thing).

Thanks cabrales, for suggesting to check recipes for E-Fu noodles with crab. All I did, was look for lobster recipes.

-------

Steve

Share this post


Link to post
Share on other sites

Here's what I'd do, as a Western cook, to make this dish. I'm not talking about the authentic method, but rather my French/Nouveau-American take on it.

In the morning, I'd take the two lobsters and, while they're still alive, I'd remove their claws and tails. I'd clean out the bodies and heads and separate them into the two pieces they naturally separate into. I'd roast those heads and bodies in the oven at 375 degrees for about an hour. While that's happening, I'd cook the claws and tails in a pot of boiling water: Assuming 1.5 pound lobsters, first the tails for about 3 minutes, then the claws for about 6 minutes (I want them to be somewhat rare), immediately dropping them into ice water when the cooking time is up. I'd remove the meat from the shells and put it in the refrigerator for later.

If these are spiny lobsters, as are more prevalent in Asia, I'd do the same thing but of course only with the tails.

Then I'd skip the chicken stock altogether because I'd make a stock out of the roasted lobster heads and bodies, with leeks, carrots, celery, and fennel (or any combination of seafood-stock-acceptable aromatic vegetables). I'd let it go for a couple of hours with the shells in it, then I'd strain it and put it back on the stovetop to reduce for a couple more hours until it's extremely rich. At this point I'd salt it to taste, or perhaps fortify it with a little bit of a salty Chinese condiment like soy or XO or oyster sauce.

I'd cook the E-Fu noodles in two changes of salted water, or, if I had extra lobster stock, I'd add some of it to the second pot in order to begin imparting the lobster taste to the noodles. Then I'd stir-fry ginger, garlic, and scallions and then I'd add to the wok or saute pan the noodles and enough lobster stock to make them pretty wet. Once that stock came up to the boil, I'd cut the heat to low and add chunks of lobster meat, stir everything around until the lobster meat is heated through, and serve with sparkling wine from Oregon.

Does anybody know the real way to make this dish?


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Share this post


Link to post
Share on other sites

My brother will be using 2 live Australian lobsters(Spiny lobsters), for the lobster recipe.

Steve

Share this post


Link to post
Share on other sites

Steve, did your brother make this dish over the weekend? Have you received feedback yet? If so, how did it come out and what recipe did he use.

I was trying to think of American foods that are deep fried and then cooked in some other way. The only ones I could come up with were sausages. There's a frankfurter place in Connecticut, Rawley's, that fries and then grills. And in Wisconsin I've seen Bratwurst techniques that call for frying followed by boiling in beer. Still, I just don't fully comprehend the method. To me, the whole point of frying to to create a crispy exterior, and pretty much anything you do to fried food after that ruins it. So I guess I'm having trouble with the whole E-Fu concept as a sound theoretical culinary proposition.


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Share this post


Link to post
Share on other sites

Steven(Fat Guy), yes my brother did make the Lobster w/braised E-Fu Noodles dish over the weekend(Saturday). Besides posting here, I'd asked a friend or two, & food experts for a recipe of this dish. Eventually a Hong Kong foodie friend supplied me with a recipe(then I forwarded to my brother). Below I'll list the instructions. Instead of using Australian lobsters(his original intention), he got another live Asian spiny lobsters from the area. These were huge(my brother e-mailed me several pictures of the lobsters they purchased). He briefly told me after the meal, that he enjoyed the dish. Given a preference, he told me that he prefers slightly the Asian spiny lobsters(including Australian lobster) over American/Canadian lobsters, by saying the meat is a little sweeter. If anybody has another authentic recipe of this dish, they're welcome to add their input.

Recipe intructions(it's pretty simple):First clean the lobster and cut them into pieces. Blanch the E-Fu Noodles & drain. Fry the lobster in quite a bit of oil, until just slightly undercooked, then remove from pan and pour off most of the oil. In the remaining oil, add some garlic & slices of ginger & spring onions(optional). Add the lobster back in pan with some chicken stock & the noodles & some white pepper. Cook until everything is heated throughout. That's about it.

-------------

Steve

Share this post


Link to post
Share on other sites

I've never had the opportunity to do a serious point-by-point comparison of North American/Breton-style lobsters and spiny lobsters, because so many factors would need to be controlled for. I think the wisest move, though, is always to get what is fresh and local: It's probably hard to get a New England lobster in Asia that's as good as the Asian lobsters in Asia, and vice versa. The one thing I can say categorically is that spiny lobsters make for better sashimi. I think it should also come as no surprise that the local lobsters everywhere are probably best suited to the local cuisine. The sweet, almost shrimpy meat of a spiny lobster probably would not flatter a lobster and truffle risotto, and the subtler, more tender meat of the North Atlantic lobster probably wouldn't be as good in an Asian preparation. Just a guess.


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Share this post


Link to post
Share on other sites

My brother grew up eating the North American lobsters(mostly Canadian), & never ate Asian spiny lobsters until moving to Hong Kong 2+ years ago. The Asian spiny lobsters from all reports are much more tastier than the Caribbeen spiny lobsters. One reason is that the Asian lobsters come from cold waters vs the warm waters of Caribbeen lobsters(hope I didn't get the facts screwed up). Are any live Asian spiny lobsters(including Australian spiny lobsters) available in the US? I suspect the Nobu restaurant in NYC, might get a regular supply.

----------

Steve

Share this post


Link to post
Share on other sites

I think Nobu gets its spiny lobsters from Florida. I imagine it's not so easy to ship live seafood 12,000 miles. Then again, if there's a good enough reason to, somebody is probably doing it.

I don't know if there are different species of spiny lobster, but it wouldn't surprise me: A lobster in Florida and a lobster in Asia wouldn't likely be the same. Atlantic and Pacific fish rarely are. Most lobsters, though, so long as they're the same species, taste pretty similar. Did we already discuss this on another thread, or was I dreaming?


Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Share this post


Link to post
Share on other sites
I don't know if there are different species of spiny lobster, but it wouldn't surprise me: A lobster in Florida and a lobster in Asia wouldn't likely be the same. Atlantic and Pacific fish rarely are. Most lobsters, though, so long as they're the same species, taste pretty similar. Did we already discuss this on another thread, or was I dreaming?

See A Balic thread (p. 15) on some Australian and South African spiny lobster observations. The South African langoustes I had tasted very different from those caught within French borders.  Dominique (sic) Bouchet's Les Ambassadeurs at the Crillon, Paris, had French langoustes about 3 months ago -- brilliantly prepared (please call before reliance), but mightily expensive. :wink:  Roellinger's Maison de Brincourt would probably be a good place to have langoustes.

There's some other thread with lobster in its thread name as well. Brittany lobsters are, for me, the most yummy.  :raz:  I think they may be included in the grand seafood platter called "Le Plateau" I have prebooked at Roellinger's bistro "Coquillage" in Cancale for this weekend (??).  (Note for members: this platter requires at least 1 days' advance notice.) :wink:  Note that Cancale is relatively easy to access from Paris -- take the TGV to Rennes (2-2.5 hours), and then drive for 30-45 minutes to Cancale.

Share this post


Link to post
Share on other sites

This is one of my very favorite dishes at Pings Restaurant. I love to get an extremely large lobster (4 lbs. or more -- we have had some 7 and 8 pounders) because it can be cut in unusually shaped large chunks that work particulalry well for this preparation. When Pings cooks it himself it is excellent, and also proof that large lobsters are not necessarily tough and can have great taste.

Large lobsters are quite expensive however, and old (1/8 lb. of growth per year -- yep the 8 lb. lobster is 64). Worth it for a splurge or a special occasion.

A more affordable (and almost as good) option is to get the twin lobster offering (2 lobsters any style for under $30) and ask them to make the e-fu noodle dish from them.

Share this post


Link to post
Share on other sites

Ed -- With respect to getting a gastronomic banquet at Ping's together, is that something in your plans? (There might be a range of preferences among members as to price per person, based on another thread)

Also, what wine would tend to go well with the type of lobster dish you described?

Share this post


Link to post
Share on other sites
Also, what wine would tend to go well with the type of lobster dish you described?

Any good white wine that has a little fruit is suitable for Chinese food. Chenin Blanc, Pinot Blanc, Rieslings, Gewurtztraminer, Prosecco are a few of the usual suspects that I would suggest. Since this is a dish with almost no sugar in the sauce you might even enjoy a White Burgundy or Cali Chard.

Share this post


Link to post
Share on other sites

I'm surprised tommy isn't in here with the expected comments on ordering "eff-you" noodles...


=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

Share this post


Link to post
Share on other sites

IN HKG many places offer to do lobster any-style. Many places will make you lobster with black bean sauce, which is popular, My favourite is lobster braised green onions with ginger & wine sauce. I had this in Aberdeen.


anil

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
    • By liuzhou
      A few days ago, I was given a lovely gift. A big jar of preserved lemons.
       
      I know Moroccan preserved lemons, but had never met Chinese ones. In fact, apart from in the south, in many parts of China it isn't that easy to find lemons, at all.
       
      These are apparently a speciality of the southern Zhuang minority of Wuming County near Nanning. The Zhuang people are the largest ethnic minority in China and most live in Guangxi. These preserved lemons feature in their diet and are usually eaten with congee (rice porridge). Lemon Duck is a local speciality and they are also served with fish. They can be served as a relish, too. They are related to the Vietnamese Chanh muối.
       
      I'm told that these particular lemons have been soaking in salt and lemon juice for eleven years!
       

       

       
      So, of course, you want to know what they taste like. Incredibly lemony. Concentrated lemonness. Sour, but not unpleasantly so. Also a sort of smoky flavour.
       
      The following was provided by my dear friend 马芬洲 (Ma Fen Zhou) who is herself Zhuang. It is posted with her permission.
       
      How to Make Zhuang Preserved Lemons
      By 马芬洲
       
      Zhuang preserved lemons is a kind of common food for the southern Zhuang ethnic minority who live around Nanning Prefecture of Guangxi Zhuang Autonomous Region in China. The Zhuang people like to make it as a relish for eating with congee or congee with corn powder. This relish is a mixture of chopped preserved lemons, red chilli and garlic or ginger slice in soy sauce and peanut oil or sesame oil.
       

       
      Sometimes the Zhuang people use preserved lemons as an ingredient in cooking. The most famous Zhuang food in Guangxi is Lemon Duck, which is a common home cooked dish in Wuming County, which belongs to Nanning Prefecture.
       
      The following steps show you how to make Zhuang preserved lemons.
       
      Step 1 Shopping
      Buy some green lemons.
       
      Step 2 Cleaning
      Wash green lemons.
       
      Step 3 Sunning
      Leave green lemons under the sunshine till it gets dry.
       
      Step 4 Salting
      If you salt 5kg green lemons, mix 0.25kg salt with green lemons. Keep the salted green lemons in a transparent jar. The jar must be well sealed. Leave the jar under the sunshine till the salted green lemons turn yellow. For example, leave it on the balcony. Maybe it will take months to wait for those salted green lemons to turn yellow. Later, get the jar of salted yellow lemons back. Unseal the jar. Then cover 1kg salt over the salted yellow lemons. Seal well the jar again.
       
      Step 5 Preserving
      Keep the sealed jar of salted yellow lemons at least 3 years. And the colour of salted yellow lemons will turn brown day by day. It can be dark brown later. The longer you keep preserved lemons, the better taste it is. If you eat it earlier than 2 years, it will taste bitter. After 3 years, it can be unsealed. Please use clean chopsticks to pick it. Don’t use oily chopsticks, or the oil will make preserved lemons go bad. Remember to seal the jar well after picking preserved lemons every time.
    • By liuzhou
      Guangxi Zhuang Autonomous Region in southern China, where I live, is sugar central for the country. Over two-thirds of China's output of sugar is grown right here, making it one of the largest sugar production areas on the planet. I have a second home in the countryside and it is surrounded by sugar cane fields.

      Much of this is produced by small time farmers, although huge Chinese and international companies have also moved in.
       
      Also, sugar is used extensively in Chinese cooking, not only as a sweetener, but more as a spice. A little added to a savoury dish can bring out otherwise hidden flavours. It also has medicinal attributes according to traditional Chinese medicine.
       
      Supermarkets have what was to me, on first sight, a huge range of sugars, some almost unrecognisable. Here is a brief introduction to some of them. Most sugar is sold loose, although corner shops and mom 'n pop stores may have pre-packed bags. These are often labelled in English as "candy", the Chinese language not differentiating between "sugar" and "candy" - always a source of confusion. Both are 糖 (táng),

      IMPORTANT NOTE: The Chinese names given here and in the images are the names most used locally. They are all Mandarin Chinese, but it is still possible that other names may be used elsewhere in China. Certainly, non-Mandarin speaking areas will be different.

      By the far the simplest way to get your sugar ration is to buy the unprocessed sugar cane. This is not usually available in supermarkets but is a street vendor speciality. In the countryside, you can buy it at the roadside. There are also people in markets etc with portable juice extractors who will sell you a cup of pure sugar cane juice.


       
      I remember being baffled then amused when, soon after I first arrived in China, someone asked me if I wanted some 甘蔗 (gān zhè). It sounded exactly like 'ganja' or cannabis. No such luck! 甘蔗 (gān zhè) is 'sugar cane'.
       
      The most common sugar in the supermarkets seems to be 冰糖 (bīng táng) which literally means 'ice 'sugar' and is what we tend to call 'rock sugar' or 'crystal sugar'. This highly refined sugar comes in various lump sizes although the price remains the same no matter if the pieces are large or small. Around ¥7/500g. That pictured below features the smaller end of the range.


       
      Related to this is what is known as 冰片糖 (bīng piàn táng) which literally means "ice slice sugar". This is usually slightly less processed (although I have seen a white version, but not recently) and is usually a pale brown to yellow colour. This may be from unprocessed cane sugar extract, but is often white sugar coloured and flavoured with added molasses. It is also sometimes called 黄片糖  (huáng piàn táng) or "yellow slice sugar". ¥6.20/500g.
       


      A less refined, much darker version is known as 红片糖 (hóng piàn táng), literally 'red slice sugar'. (Chinese seems to classify colours differently - what we know as 'black tea' is 'red tea' here. ¥7.20/500g.


       
      Of course, what we probably think of as regular sugar, granulated sugar is also available. Known as 白砂糖 (bái shā táng), literally "white sand sugar', it is the cheapest at  ¥3.88/500g.



      A brown powdered sugar is also common, but again, in Chinese, it isn't brown. It's red and simply known as 红糖 (hóng táng). ¥7.70/500g


       
      Enough sweetness and light for now. More to come tomorrow.
    • By Dejah
      [Host's note: This topic forms part of an extended discussion which grew too large for our servers to handle efficiently.  The conversation continues from here.]
       
       
      Supper: Yeem Gok Gai:

      Mock Fried Rice - grated cauliflower

      Baby Shanghai Bok Choy and ginger

  • Recently Browsing   0 members

    No registered users viewing this page.