Georgia Freedman

The country’s largest wine-producing prefecture is the ideal backdrop for a scenic getaway. 
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This dish is a specialty of shaokao, or barbecue, cooks in China’s Yunnan province, and it leans on a fragrant spice mixture that includes dried chiles; Szechuan peppercorns; and the piny, fragrant black cardamom that is so important in central Yunnan cooking. Use a seedless Japanese eggplant; Italian varieties are generally too bitter and may have too many hard seeds.