When it comes to Michelin restaurants, you must never let go of Michelin restaurants in any place, but Michelin restaurants always give people the impression that they are expensive. Even if we are expensive to eat, we can't compete with the limited capacity of our wallets!

So, in order to satisfy everyone's appetite and make them think about their wallets, today Xiaobian has sorted out the cheaper Michelin restaurants in various cities, places or countries. If you like traveling and food, you must not miss it. Let's have a look! Hong Kong fried chicken rice noodles Singapore

Singapore's high consumption ranks among the best in the world, but here you can eat the cheapest Michelin food in the world. In Singapore, when it comes to food, you will think of Chinatown.

There are many famous old gourmet shops in the island. Yakun coffee and coconut toast, Hong Kong fried chicken noodles and Nanyang old coffee are all worth a try. Among them, Hong Kong fried chicken rice noodles are the most famous. "The cheapest Michelin-starred restaurant in the world" is its label.

The most famous one here is the fried chicken, and of course there are fried chicken rice and fried chicken rice noodles made with fried chicken. The production of fried chicken needs proper cooking and accurate handling. If it is too cooked, the chicken legs will dry up, while if it is too tender, it is afraid that it will not be able to clear the blood.

Only when the heat is right can you make smooth, tender and non-greasy fried chicken and roast duck, and when served with rice or soft but not rotten river noodles, the taste will definitely make you unforgettable.

at first, this store was a roadside stall, and a fried chicken meal was less than RMB 11. However, the stall, which had been open for eight years in Chinatown Cooked Food Center, had to be moved because of rent increase after winning the prize.

The new store is located at No.78 Smith Street, Chinatown, 111 meters away from the original store. It can accommodate 81 diners and their appetite for fresh and tender fried chicken. On the second day of the trial operation of the new store, the hungry guests were already in an endless stream, and the growing team was thrown out of the store door and crowded with sidewalks.

Although the classic fried chicken rice has risen from S $2 to S $3.8 (RMB 18), which is equivalent to an increase of more than RMB 8, it is not unreasonable. The newly installed air conditioner and the newly designed in-store decoration have saved the sweaty dining experience before, and the added clerk has also provided better service for diners.

Now, this store can sell 181 chickens every day. At lunch time every day, the diners in line have to wait for almost two hours to eat fresh and delicious fried chicken. But diners have said that two hours is worth waiting for! Lao zhengxing Shanghai

in p>2116, Michelin guide came to Shanghai for the first time, and the list of the first batch of Michelin restaurants in Shanghai was announced. The only Michelin-starred local cuisine restaurant is Lao Zhengxing.

Lao Zhengxing is a century-old shop with a long reputation in Shanghai, once known as the "king of hotels". In the first year of Tongzhi in the Qing Dynasty (1862), Wuxi people Cai Zhengren and Zhuo Renxing set up a stall in Shanghai Buddha Street, dealing in home-cooked meals such as braised pork tofu, fried fish skin and fried pork veneers, which were very popular with diners.

They also jointly opened a restaurant, dealing in seafood dishes, and named it Zhengxing Restaurant after the words "Zheng" and "Xing" in their names.

for more than a hundred years, this restaurant has been famous for its exquisite materials, unique flavor and low price.

They use the fresh live river in Taihu Lake as raw materials, and their dishes are quite Jiangnan-style, featuring Shanghai dishes with appropriate shades. The so-called "spring carp in bamboo shoots pond, fried shrimps with whitebait scrambled eggs in summer, hairy crabs in autumn, and chin paddling in winter" is all here.

Lao Zhengxing's price is also very beautiful. Two people and three dishes can satisfy everyone in 51 yuan. Most of the diners here are regular customers: some Shanghai aunts are dressed in "green mountains and green waters" for a sister dinner, and some old Koehler is drinking tea with gold-rimmed glasses.

Friends who travel to Shanghai, who want to experience the life of the local people, can come and sit here, because the diners are as wonderful as the menu.

most customers who come to this store will order "drunken chicken". Using yellow rice wine and Shaoxing wine as basic seasonings can not only remove fishy smell, relieve boredom, add fragrance, color and freshness, but also have the characteristics of easy digestion and absorption.

tonic in autumn and winter, tasting drunken chicken, rich wine fragrance, has the effects of nourishing liver and kidney, tonifying qi and blood, and is also the best nutritional supplement.

Another signature dish is Zhengxing Sauce. Small green vegetables and meat are placed together in a dish spread with sauce, and the color is bright. The most worth tasting is the fat part on the meat side, which is fat but not greasy. It melts in the mouth and is eaten with small vegetables in sauce, which is refreshing and has a unique flavor.

Caotouquan, jujube paste cake and fried shrimp are all award-winning specialties. Sweet but not greasy jujube paste cake is very chic. Add good luck to Hong Kong

Pei Ge is a good luck manager. He was in charge of Hong Kong-style refreshments at the Four Seasons Hotel in Hong Kong. In 2119, we set up a joint venture with friends to open a dim sum shop in Mong Kok, and won the 1-star title of Michelin Guide Hong Kong and Macao 2111 at the end of the same year.

Tian Haoyun opens at 11: 11 every morning, and there must be a long line at the door, at least more than 21 people. Nowadays, it has become a chain giant. Singapore, Australia, Thailand and the United States can all find good luck, and there is a queue in front of every store.

Good luck is characterized by instant steaming, providing fresh, freshly cooked and delicious snacks; The most popular snacks are crispy _ barbecued pork bun, fried radish cake, smooth Malay cake and yellow sand pig sausage, which are called the four kings.

Crispy _ barbecued pork buns are particularly hot, and diners often queue up outside the store for a long time just for this steaming barbecued pork bun. It not only uses the highest quality raw materials, but also uses "baking" instead of traditional steaming.

after baking, the small dough will become an attractive barbecued bun with golden color and soft taste. Excellent pork stuffing made of fat and even pork neck meat, and then add a unique sauce, think that saliva will stay!

In Hong Kong-style rice rolls, barbecued pork with rice rolls and beef with rice rolls are quite common, while rice rolls, who added good luck, was original and carefully selected fresh tender pork liver with fresh vegetables and delicate vermicelli. When the steamed rice rolls is served, it is poured with soy sauce, which is full of fragrance and excellent in taste.

The fried radish cake with good luck basically continues the traditional practice of radish cake. What's more special is that the chef adds more fresh radishes to the ingredients, and mixes them with pork, sausage, shrimp and other ingredients to make diners feel that they are not just eating radish-flavored cakes.

The most skilled and exquisite technology and just right cooking make this fried radish cake softer and more delicious, and it also has a strong radish flavor.

Malay cake looks simple, but it takes a lot of effort to make it. The making time of cakes is 3 days, and the most important thing is to let the flour ferment naturally.

Flour will be affected by weather and material changes during fermentation. The dosage of each material should be very accurate. If there is a little mistake, the whole dough will be wasted. Careful production makes this snack fluffy and soft, with caramel sweetness and endless aftertaste. JayFai Bangkok

When it comes to Thai food, it is always inseparable from street snacks. At the scene of the release and award of Michelin Guide 2118 in Bangkok, JayFai, a snack bar, beat countless high-end restaurants and won a star.

Jay

Fai's store is small, and the door is full of people watching cooking and people waiting for meals. The queue has meandered to the street outside the store, but everyone is waiting quietly and patiently. A chef with goggles stood in front of the hot pot, and his figure was crisp and neat. In a short time, the pot smelled of crabs and eggs ...

JayFai, run and cooked by Supinya

Junsuta, a 72-year-old proprietress, mainly cooked Thai seafood.

Except on Sundays, she stands in front of the stove for 12 hours every day and cooks every dish herself: crab omelet, fried crab with curry, drunk noodles, seafood soup with Dongyin Gong, dried seafood porridge, frying, stir-frying, seasoning, and serving in one go.

about 41 years ago, Supinya bought this store. At that time, there was no store name. Because she had a mole on her face, everyone called her "Jay

Fai", that is, "Sister Mole", so the restaurant gradually got this name. Supinya loves cooking, enjoys cooking, and almost forgets her gender and age.

that heartfelt devotion even exceeded the limit of physical fitness. She deeply touched every viewer and lucky diners. In an interview with reporters, she said: "Cooking is a very interesting thing. You must stick to your initial intention, otherwise it will taste wrong."

the ingredients selected by p>Supinya are all high-quality ingredients. The general Thai fried rice noodles are chicken and fish, but Supinya will put good quality seafood such as shrimps and crabs.

"I want to do something different. Ingredients and sauces are the most important. If you use cheap ones, the dishes will not taste good. " Supinya is proud of her work, and customers are willing to spend more money on delicious dishes that are really worth it. Five generations of Nomoda Rock Tokyo

Located in Tokyo, the five generations of Nomoda Rock began to operate in 1811, and it has a history of more than 211 years. Mr. Kimben Kanejiro, the "God of Eels" with the same name as "God of Sushi" Jiro Ono, is a fifth-generation shopkeeper, who is eighty years old.

Noda Yan pays attention to the original flavor of ingredients, and specially selects Kagoshima eel to provide traditional Japanese eel dishes for diners with traditional Japanese style by means of traditional Japanese Pu Shao.

The set meal of Noda Rock includes not only steamed eel rice, but also frozen eel, steamed eel eggs, eel liver soup, boiled eel and so on. In order to lock up the moisture in eel meat in advance, this shop adopts the method of steaming first and then roasting, and this method is especially led by Kimben Kanejiro of Noda Rock.

Yetianyan will steam the eel for at least 31 minutes. After steaming, the eel will be baked with special sauce.

The baked eel is golden, and there is no extra sauce hanging on the fish. It tastes fresh and doesn't feel tired after eating a large box. Eel meat is broken as soon as it is clipped, and it is very soft and waxy. The fat between the skin and the meat is burned out in the process of "roasting-steaming-roasting", leaving only fat fragrance.

Although it will take a while to eat here, the taste of eels, the tenderness of meat and the freshness of fish are far superior to those of Daikokuya, Bamboo Leaf Pavilion and ShenLany (collectively known as Japanese Three Eels House).

"Kill eels for three years, string eels for three years, and burn eels for a lifetime", and Mr. Kimmoto's craftsmanship is vividly reflected in eels. Teacher Cai Lan, a well-known gourmet, wrote an article about eels, among which Noda Rock, a five-generation target, was highly recommended.

It is mentioned in the article that Mr. Kimben Kanejiro's skill in cooking eels has won a title from the government, and it is no exaggeration to call him a "national treasure on earth".

Although the prices of these Michelin restaurants are relatively lower, the food here has never been lower than anywhere else. The food here is still the standard of Michelin, which is unforgettable, so don't forget these delicious and inexpensive Michelin restaurants when you come to these cities in the future!