I highly recommend Fuschia Dunlop's memoir of her time eating (and studying cooking) in China, "Shark's Fin and Sichuan Pepper." It really gives me a lot more insight into the Chinese regional cuisines -- and so much more. It is especially informative when paired with reading her "Revolutionary Chinese Cookbook, Recipes from the Hunan Province." I haven't yet gotten her "Land of Plenty," but really enjoyed following the threads when it was Cookbook of the Month a while back.
Her style is delightful, informative without being pedantic, and insightful about the cuisine and the changing (and unchanging) culture of China.
(It also gives the explanation why the Chinese hate cheese, and are not "into" dairy. It is associated with the barbarians.)