I just finished "Serve The People: A Stir-fried Journey Through China"
by Jen Lin-Liu, and enjoyed it very much.

She is a Californian-Chinese woman who went to China to get involved in
its food culture. She tells a story somewhat similar to Fuchsia Dunlop's
in her "Shark's Fin" book, though she prints more recipes, and she is
much more focused on Northern and Shanghai cuisine.

Its a quick and very entertaining read.

She runs a cooking school in Beijing these days:
http://www.blacksesamekitchen.com/index.html

Ian