Here are some references on these Chinese regional foods if you wish to read more.
Chiang, Cecilia. "Discursive Table of Contents." Interview by author of her father. August 4, 2005.
I was interested in how the author’s father Mr. Chiang was educated in France but the family structure remained patriarchal. I explore how similar that might be in households whose members are from China but move to Canada.
Here is the link for Chiang's biography: https://en.wikipedia.org/wiki/Cecilia_Chiang
Chang, Kwang-chih. Food in Chinese Culture. New Haven, Connecticut: Yale University Press, 1977.
Cheung, Sidney, and Chee-Beng Tan. Food and Foodways in Asia. New York City, NY: Routledge, 2007.
Both these books explore Chinese foodways and culture.
Dunlop, Fuchsia. Shark's Fin and Sichuan Pepper: A Sweet-sour Memoir of Eating in China. New York, NY: W.W. Norton, 2008.
This book explores foodways from China’s south-west regions, and discusses how the author acquires knowledge of them. Since my oral histories involve Hunan & Sichuan foodways as well as Cantonese ones, this book is very relevant.
Dunlop, Fuchsia. Revolutionary Chinese Cookbook: Recipes from Hunan Province. New York: W.W. Norton, 2007.
This book explores Hunan foodways as well as historical and geographical sections about Hunan province. Also, it provides many excellent recipes for Hunan food.