Take Lamian Noodles as an example. The most authentic Lanzhou Lamian Noodles is made of plant ash, that is, plant ash made of Pennisetum. Although it can make Lamian Noodles resilient, people don't like it in more refined areas. What can you do?
I'm from Shanghai, and there is a local forum in Shanghai called Kuandai Mountain, which is full of arguments about whether it's better to fry in Xiao Yang's house or in the pot in spring. Xiao Yang, who just made a debut, devalued his speculation. Later, I really went to the so-called authentic spring pot. As soon as you enter the door, it is the national flavor of 10 years ago. When the frying pan served the greasy table, it was already half cold. I ate one, stood up and left.
Another example is the steamed buns in Shanghai. The best steamed buns in Taiwan Province Province are all called Shanghai. However, many people who used to eat the "Shanghai Xiaolong" in Taipei since childhood ran to Shanghai to look for authentic goods. After eating it, I thought it was better than that. It is not surprising that Ding Taifeng in Taipei is the best. In order to make the cage healthier, Ding Taifeng changed the pigskin jelly used by Shanghai people into edible gelatin a long time ago. Shanghai people think the taste is bland, but can you say they are unreasonable?
Generally speaking, no matter where snacks originated, after a period of time, they will inevitably spread to economically developed areas. Those friends who always want to go to the birthplace to find "authentic" are likely to be disappointed again and again. In fact, perhaps the real "authenticity" lies in the tourists' own cities.