Of course, the changes at the beginning were related to the prosperity of the old city of Tainan. The changes in Tainan's industrial structure and the decline of Tainan's old town have gradually withered away the traditional gentry who supported Ah Tang who didn't care about pricing.
Another reason is that, like Atang, there popular database are more and more stores selling this kind of stingless milkfish porridge. Although Atang still has some advantages in terms of taste and materials, the factor of price competition has begun to appear. Later, everyone began to go crazy in Tainan, and Atang became a pilgrimage spot for tourists. Like many traditional snacks in Tainan, Atang also faces the dilemma of "scale" or "adherence to tradition".
If you insist on the tradition of selecting materials and complicated procedures, then you must have a cruel limit; if you want to satisfy the swarms of tourists, you must compromise on quality. So, as everyone understood, Ah Tang chose the latter. Will you still want to eat Ah Tang when you go back to Tainan? Seriously. But what I want to eat is Atang when I was a child. It was a rich soup full of tuna fish and fresh oysters, and served with tangy shrimp rice.