Yangshuo Beer Fish recipe
Yangshuo Beer Fish (or “Pijiu Yu”) is a specialty of the Yangshuo area of the Guangxi Province in South China. This is a stir fry based dish using mainly freshwater …
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Sebastien
Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.
Chinese stir fried aubergine
Chinese stir fried aubergine (or eggplant) does not sound particularly alluring. But cooked with the Chinese Yangshuo style sauce it makes an incredibly tasty vegetarian dish or appetiser. This is …
Chinese steamed stuffed vegetables
Chinese steamed stuffed vegetables are a lighter alternative to steamed dumplings. Steamed stuffed vegetables are similar to dumplings in that they involve a similar filling. But instead of being wrapped …
Foodie paradise in the Muslim Quarter of Xi’An
Xi’An is a former capital city of China (called, “Chang’an”) and today famous for the Terracotta Army. The Muslim Quarter in Xi’An (Beiyuanmen Street) is a real paradise for foodies. …
Seven foods and drinks you must try in Beijing
Beijing was our first introduction to Chinese food during our travels and a huge welcome after the more limited Mongolian cuisine. Beijing food set the bar high for our expectations …
Mongolian khorkhog recipe
Khorkhog is a Mongolian barbecue dish made using hot stones. Khorkhog is made by cooking pieces of meat (usually goat, but mutton can also be used) and vegetables inside a …