I can't say it's a city. Every city in China still has a place to sell. Personally, I think it's a gourmet desert caused by some places with serious commercialization. I think there is such a problem in Xujiahui business circle in Shanghai. It can be described from the following aspects that there is a "gourmet desert" in Shanghai's Xujiahui business district:

1. Lack of local specialties: the catering industry in Xujiahui business district is dominated by international brands and fast food chain stores, and it is difficult to find local specialties. Even some local catering brands often do not pay much attention to the promotion of special food, but focus on standardized and large-scale services.

2. Lack of innovation and diversity: Most restaurants in Xujiahui business district are chain brands, which often lack innovation and diversity. Except for some fast food brands, it is difficult to find innovative dining places, which makes people feel a little monotonous.

3. Uneven catering quality: In Xujiahui business district, the catering quality is uneven due to insufficient market competition, and even the food quality of some chain restaurants is unsatisfactory.

4. high price and low cost performance: the dining places in Xujiahui business district are often expensive, but the cost performance is low. The prices of many fast food restaurants are more expensive than those in other regions, and the taste and quality of food are not as good as those in similar stores in other regions.

For example, there is a famous chain restaurant in Taiwan Province in Xujiahui business circle, and its name is Ding Taifeng. Although this restaurant is well-known in Taiwan Province, in Xujiahui business district, the price of its food is on the high side, and the taste and quality are not satisfactory. In contrast, restaurants in other regions may have more local specialties, and the prices are more close to the people.

there is a "gourmet desert" in Xujiahui business circle, mainly due to the influence of commercialization, which leads to the lack of local characteristics and innovation in the catering industry, and the quality and cost performance of meals are uneven.