Why is Cantonese cuisine regarded as not authentic when it leaves Guangdong?

Perhaps because Cantonese food is the symbol of Guangdong, it tastes very special. Maybe it's because we don't think we can make the original flavor at home. So I don't think it's authentic, it's true. After all, this is the characteristic of Guangdong.

Anyone familiar with Cantonese cuisine has heard the expression "Fengcheng cuisine". This "Fengcheng" means Shunde. Some senior food researchers may have heard that Shunde cuisine is the mother of Cantonese cuisine. In other words, the birthplace of traditional Cantonese cuisine should be Shunde, or Shunde cuisine is the most authentic Cantonese cuisine. This should start with the definition of Cantonese cuisine. Generally speaking, Cantonese cuisine can be divided into three schools: Cantonese cuisine with the Pearl River Delta as its core; Chaozhou cuisine with Chaoshan as the core; Hakka cuisine with Meizhou as the core, also known as Dongjiang cuisine.

It is delicious because it must have enough spread rate and acceptance, such as hot pot in Chongqing, such as instant-boiled mutton in Beijing. Compared with Shenzhen, there is almost no food in Shenzhen. Shunde is a city in Guangdong. Even extended to the capital and overseas. Some famous Cantonese restaurants in Guangzhou originated from Shunde cuisine.

Personally, I think this is determined by the genetic civilization of the city. Guangzhou is undoubtedly the urban highland of Lingnan. Urban gene is a typical commercial civilization. During the Ming and Qing Dynasties, Shunde was subordinate to the Guangzhou government. It can be said that Shunde cuisine is Guangzhou cuisine. Long after the founding of the People's Republic of China, Shunde and Panyu also merged. I have always felt that Cantonese food is not authentic as soon as it goes out. Just like our Chinese hamburger in Shaanxi, I think eating Chinese hamburger in Shaanxi is the best. This may be a psychological effect of people.