A restaurant listed in the Michelin Guide must first get a knife and fork mark, which is the basic evaluation standard for restaurants in the guide, ranging from the highest 5 pairs to 1 pairs, mainly indicating the comfort of restaurants.

Michelin stars are judged by a group of screened "food spies", who are called "inspectors". Every time an inspector goes to a restaurant or hotel to judge, he needs to hide his identity and sneak into the accommodation and taste. The scoring items they need to refer to include food (61%), dining environment (21%), service (11%) and wine collocation (11%). The rating of a restaurant can only be finalized by N "food spies" tasting+12 visits a year+Michelin headquarters evaluation. Fork spoon: If the environment of a restaurant is particularly pleasant and leisurely, the fork spoon logo will be replaced by red instead of black. Give one to five fork symbols according to the performance of the restaurant.

5 forks: luxurious traditional style

4 forks: supreme comfort

3 forks: very comfortable

2 forks: comfortable

1 forks: basic comfort head symbol The head means Bib Gourmand(Bib is Michelin tire man's name), which provides good food and appropriate price. Two coins. This sign is called piecettes, which means small coins. A restaurant with this sign means that it provides simple meals not exceeding 16 euros. The rating system of Michelin restaurants with star rating * * * has three grades:

1 stars: a good restaurant worth stopping (this statement is of course because Michelin makes tires);

2 stars: First-class cooking, excellent food and wine matching, worth a detour, but the cost is not low;

3 stars: Perfect and top-notch cooking, it's worth making a special trip. You can enjoy superb food, excellent table wine, flawless service and elegant dining environment, but it costs a lot of money.