Michelin starred restaurants refers to the restaurants listed in Michelin Red Guide. In 1911, the founder of Michelin Company, a French tire manufacturer, published the Michelin Guide with the size of a portable manual, in which the red cover edition was the evaluation of restaurants and hotels along the way, and the green cover edition was the contents of travel itinerary planning, scenic spot recommendation, road guidance, etc. The Michelin Red Guide with red cover is the most influential. The guide evaluates and grades restaurants every year, and the restaurants included in it are Michelin restaurants.

During the World Expo in p>1911, Michelin Brothers, the founder of Michelin Company at that time, was optimistic about the development prospect of automobile travel. They think that if car travel is more prosperous, their tires will sell better. Therefore, they gather information that is helpful for car travel, such as restaurants, maps, gas stations, hotels, garage and so on, and publish a book called Michelin Guide, which is the size of a portable manual.

restaurants that are subsequently included in the Michelin Red Guide can be called Michelin restaurants.

In p>1926, the book Michelin Guide began to use asterisks to mark the excellence of restaurants, and that's when Michelin Star Restaurant officially started.

in p>1931, the sign of crossed spoons and forks was designed to indicate the level of restaurants.

in p>2115, Michelin published a guide to America.

in p>2117, Japan was added.

after p>2118, it entered China, Hongkong and Macau.

By 2112, there were 2,241 star-rated restaurants listed in Michelin Red Guide, including 116 Samsung restaurants.

In p>2116, Michelin Red Guide Shanghai was officially released, * * * 18 Chinese and foreign restaurants won a star successfully, and 4 Chinese restaurants and 3 western restaurants were awarded the honor of two-star restaurants. Tangge became the first Michelin-starred Chinese restaurant in China.

special cuisine

France

French cuisine is the most important dish in western food and a pearl of western culture. French cuisine is characterized by a wide selection of materials, fresh materials, delicious taste, emphasis on the coordination of color, fragrance, taste and shape, and a variety of fancy varieties, and the reuse of beef, vegetables, poultry, seafood and fruits, especially snails, black mushrooms, asparagus, lilies and lobsters. French dishes are usually cooked raw, and wine is preferred for seasoning. There are strict rules on the collocation of dishes and wine, such as still wine for clear soup and champagne for turkey. The famous French dishes are foie gras, oyster cups, baked snails, Malinggu chicken, Maxini chicken, onion soup, sirloin steak and Marseille fish soup.

Europe

The Italian nation is a nation of gourmets. They have a long history in food, like their art, fashion and cars, and they always like to elaborate. Italian food is elegant and noble, and it is thick and simple, paying attention to the original flavor. Italian cuisine is very rich, with thousands of dishes. Apart from the well-known pizza and spaghetti, its seafood and desserts are well-known. Italian food with a long history has had a profound influence on the catering in Europe and America, and many factions including French food and American food have been exhibited, so it has the reputation of "the mother of western food".

There are many kinds of meat products in Germany. Many German dishes are made of meat products, and there are hundreds of kinds of sausages alone. Among them, the famous wieners has long been famous in the world. Some Germans still have the habit of eating raw beef. The famous steak tartar is to chop tender beef and mix it with raw onion, pickled cucumber and raw egg yolk. In addition, sauerkraut is widely used in German cuisine, and is often used as a side dish. It tastes sour and salty, strong but not greasy. Germany is rich in beer, so some dishes are often flavored with beer. German typical dishes include Berlin sauerkraut boiled pork, sauerkraut braised Frankfurt sausage, hamburger steak and steak tartar.

America

America is an immigrant country, with almost all kinds of cuisines in the world, but most American cuisines are derived from British cuisines. Compared with British food, American food has changed a lot in taste and materials. The traditional salty, fresh and sweet tastes have tended to be light and fresh. In terms of materials, butter is changed to vegetable butter or vegetable oil, butter is changed to fake cream (that is, completely skimmed cream), cheese is changed to liquid milk, fresh fruit is used instead of canned fruit, thick soup is changed to clear soup, and meat is mostly made of low-fat and low-cholesterol buffalo and ostrich meat. In addition, vegetarianism and raw food are popular in the United States, and fruit is very common in vegetables.

Asian

Japanese cuisine is recognized as an international cuisine with meticulous cooking. Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are exquisite. Sugar, vinegar, soy sauce, miso, firewood fish and kelp are often used as the main seasonings, and taste, touch, vision and smell are emphasized, as well as the artistic conception of matching utensils with dining environment.

Japanese cuisine is mainly divided into three categories: Japanese cuisine, Huaishi cuisine and banquet cuisine, which are characterized by light taste, fine processing, bright color and less greasy.

China

Hongkong and Macau are places where Chinese and Western cultures meet, and they are also paradise for food and shopping. Their dishes are based on Cantonese cuisine, blending the ingredients, seasoning and cooking methods of western cuisine, and boldly creating Cantonese cuisine with local characteristics of the SAR. The foreign dishes in the special zone are mainly European dishes.