Southwest (Sichuan, Yunnan)
Yunnan-Style Quick-Cooked Pork With Scallions and Garlic Chives (Xiaochao Rou; 小炒肉)
Southwest (Sichuan, Yunnan)
Yunnan Stir-Fried Mushrooms With Sichuan Pepper Oil (Huajiao You Chao Pinggu; 花椒油炒平菇)
Beef, Lamb & Game
Georgia Freedman
Georgia Freedman is a California-based journalist, editor and cookbook author. She first visited in China in 2000, to study at Tsinghua University, then later moved to Kunming to research the foodways of Yunnan Province for her cookbook, Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province (Kyle, 2018).
Georgia’s work has appeared in a variety of publications, including Food & Wine, the Wall Street Journal, Saveur, Afar and Simply Recipes. Formerly the managing editor of Saveur, she has also edited for Afar, Epicurious, TripAdvisor and other food- and travel-focused publications and companies and has authored or co-authored four cookbooks.
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