In fact, let alone that foreigners can't eat authentic Chinese food, even China people can't eat it themselves. A long time ago, our chef paid attention to preserving the original flavor of the dishes without adding too much seasoning. Basically, the taste of food itself blends and stimulates each other. For example, if you want to make a fresh dish, you can add oil boiled by animals to make the ingredients more delicious.
Maybe the previous dishes were not as colorful as the modern ones, but we ate with confidence and were really healthy. Modern dishes, although richer in taste, mask the original flavor of ingredients, and various additives make dishes brighter and more fragrant, but they are not good for our health. When monosodium glutamate first came out, many people were using it. Gradually, some people found that monosodium glutamate was not good for their health, and then they began to use chicken essence.
More and more seasonings are produced, which makes it more and more convenient for us to cook. People who can't cook, as long as they can put spices, will fry delicious dishes, because these dishes are piled up with spices. We can also find that real chefs use very little seasoning. Anyone who has seen "China on the Tip of the Tongue" will find that many masters in it will ask to keep the original flavor of the ingredients when cooking. But now we can't accept dishes without seasoning.
I think there may be no real Chinese food. With the integration of cultures, our Chinese food will tend to be westernized, probably just western-style Chinese food.