Food culture is a kind of non-material culture with authenticity. To achieve sustainable development of translocal heritage and food culture, we must protect its authenticity. By selecting the cases of the Dongbeiren Flavor Dumpling Restaurant and the Daozanjia Northeast Dumpling Restaurant and using the in-depth interview method, this study discusses how northeastern Cuisine in Guangzhou balances the inheritance and innovation of authenticity, how producers and customers negotiate, and how to realize sustainable development. The main conclusions are: first, there are two different paths of translocal food culture production, which are “authentic food culture production” and “differentiated food culture production”. Second, what translocal enterprises produce is not objective authenticity, but constructive authenticity, or even existential authenticity. Third, compared with differentiated food culture production, authentic food culture production is helpful for the sustainable development of local food culture production. It protects the locality while transmitting and developing the local culture. Fourth, translocal food culture production is a process in which the producers and consumers continue to interact to maintain a state of equilibrium, which informs the sustainable development mechanism with a high degree of authenticity.
This is an open access article distributed under the Creative Commons Attribution License
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited