Why is Lu Cuisine, traditionally the first of the four major cuisines, gradually declining?

Let's say there is a dish in Yantai, fish belly in white sauce (usually said in Yantai dialect, "worship send jade rot", probably the name). This dish, to put it bluntly, is slippery Spanish mackerel balls. But the texture of the balls is extremely tender and smooth, almost like the legendary Xishi milk. Probably how to do it, first of all, it must be Spanish mackerel, the fish must be fresh, not to mention, in addition must be spawned before the Spanish mackerel, otherwise the taste is obviously dispersion. Then, the fish must be ground down with a knife, plus egg whites and so on batter. The batter must be beaten by hand with a pair of bamboo chopsticks. The most valuable thing about this fish filling is that it doesn't have a hint of sourness, which means you don't need pepper and vinegar to eat it! Dumplings with this fish filling, do not need to add chives, you can only fish filling, often you have not eaten this is what filling, this fish filling has been with half of the dumpling skin down, leaving the other half of the dumpling skin aftertaste. With this kind of fish filling, three 20-something-year-olds can only produce 10 pounds of fish filling in an afternoon. The problem is that these 10 pounds of dumplings can be used for up to three days, even if the first day into the refrigerator, and then take it out of the pot, obviously two flavors. Only about May to mid-October each year to provide. It's so awkward, it's not a good idea to have more, and it's not a good idea to have less. The season of availability is still limited. Spanish mackerel as the lowest class of fish, he will not sell expensive. In this way, the volume and price are no good. So since the start of real estate in 2003, Dalian and Shandong have never met this dish. In fact, Sichuan cuisine to some extent is gone. There is no development, can not just look at the surface. I think the standard to judge whether a cuisine has developed or not should be whether the characteristics of the cuisine, craftsmanship, dishes, flavors and so on have been inherited to carry forward and innovate, rather than the so-called number of restaurants. On the surface, Sichuan cuisine has conquered the whole country, but what has conquered the whole country is in fact only the Yu Gang cuisine of Sichuan cuisine. The other two schools of Sichuan cuisine, Rong Gang Cuisine and Salt Gang Cuisine are not popular. But in fact, these two schools can really represent the standard of Sichuan cuisine. The complexity of seasoning and the richness of flavors in Sichuan cuisine can be said to be the best in the world, but many flavors have been gradually weakened or even lost. Take a common fish-flavored eggplant (shredded pork) as an example, how many restaurants in Sichuan still make fish-flavored eggplant (shredded pork) with sweet and sour taste. The over-popularity of Yu Gang cuisine has not only made people across the country think that Sichuan cuisine is just spicy, but has even made many Sichuanese people think so too.