High on my list of dream trips: a couple weeks roaming and eating through China’s Guangdong province with friends born in the region. Hong Kong and Macau are the most obvious famous touchstones around Guangdong (previously in the West called Canton, which was a corruption of its name in English first begat by Portuguese traders in the early 1500s), though both those cities are technically their own Special Administrative Regions. The province covers nearly 70,000 square miles, and its recorded history stretches back at least 2,200 years. It’s safe to say — at the source and in the diaspora — that the monolithic umbrella of “Cantonese cuisine” hardly covers variations between Guangdong’s zigzagging coast along the South China Sea, its port city capital Guangzhou on the banks of the Pearl River Delta and its many inland communities. L.A.’s regional Cantonese cuisines A few years back, I wrote about running around Los Angeles seeking out the specific, light-handed, seafood-rich specialties of Chiu Chow, one Pinyin term for Chaozhou, or Teochew, the name referring both to the …