Getting hung up on the authenticity of ethnic food is a fools errand. Doubly so in the case of Chinese food. Like you have to address all of the following issues:
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China is an enormous region that have many different food cultures living in it. Trying to define what Authentic Chinese food is becomes a labyrinthine conundrum of exceptions. If I cook a traditional Hong Kong dish in Shanghai using Shanghai regional influences, is it Shanghai food, or Hong Kong food, or just Chinese food but inauthentic, or does Hong Kong even count as China?
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What about all the recipes that use corn, tomato, or potato? Are these automatically inauthentic or has it been long enough to override thousands of years of culinary culture to become part of it?
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How many substitutions are permitted in an authentic recipe, due to inability to obtain the original ingredients, are permitted before a recipe becomes inauthentic?
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How long does it take for a brand new original recipe invented today in China take to become authentic Chinese food?