So, in order to satisfy everyone's appetite, and to have wallets for everyone to think about, today Bian Xiao has sorted out Michelin restaurants which are cheaper 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's high consumption is among the highest 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 time-honored gourmet shops on the island, including Yakun Coffee Coconut Toast, Hong Kong Fried Chicken Noodles and Nanyang Time-honored Coffee, which 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 here is oil chicken, and of course there are oil chicken rice and oil chicken rice noodles made of oil chicken. The production of fried chicken needs proper cooking and accurate treatment. If the chicken leg is too ripe, it will dry, and if it is too tender, it will not clear the blood.
Only when the heat is just right can you make fried chicken and roast duck that is tender and not greasy, and with rice or soft but not rotten river powder, the taste will definitely make you unforgettable.
At first, this store was a roadside stall, and a fried chicken meal was less than 10 yuan. However, after opening a stall in Chinatown Cooked Food Center for eight years, he had to move out because of the rising rent after winning the prize.
The new store is located at No.78 Smith Street in Chinatown, 0/00 meters away from the original store/kloc. It can accommodate 80 diners and their appetite for fresh fried chicken. On the second day of the trial operation of the new store, hungry guests were already pouring in, and longer and longer queues were 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 (18 RMB), which is equivalent to an increase of 8 yuan, 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 180 chickens every day. At lunch time every day, 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 Zheng traveled to Shanghai on 20 16, and the Michelin guide came to Shanghai for the first time. The list of the first batch of Michelin restaurants in Shanghai was announced. The only Michelin-starred local restaurant is Lao Zhengxing.
Laozhengxing is a century-old shop with a long reputation in Shanghai. It was 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 Fojie, Shanghai, dealing in home-cooked dishes such as braised pork and tofu, fried fish vermicelli and fried pig skin, which were deeply loved by diners.
The two partners also opened a restaurant, dealing in seafood dishes, and named it "Zhengxing Restaurant" after the words "Zheng" and "Xing" in their names.
For more than 100 years, this restaurant has been famous for its exquisite materials, unique flavor and low price.
They take the fresh running water rich in Taihu Lake as raw materials, and their dishes are quite Jiangnan-style, featuring suitable Shanghai dishes. The so-called "spring bamboo shoots pond carp, summer whitebait scrambled eggs and shrimps, autumn hairy crabs and winter chin paddling" are all here.
The price of Lao Zhengxing is also very beautiful. Two people and three dishes, 50 yuan can eat enough per capita. Most of the diners here are regular customers: some Shanghai aunts wear "green mountains and green waters" to have a sister dinner, and some old Koehler wears gold-rimmed glasses to drink tea.
Friends who travel to Shanghai want to experience the life of the local people, so they can come here because the diners are as wonderful as the menu.
Most of the guests 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, enhance fragrance, color and freshness, but also have the characteristics of easy digestion and absorption.
Tonic in autumn and winter, drunk chicken, rich in wine, nourishing liver and kidney, nourishing qi and blood, etc. It is also the best nutritional supplement.
Another signature dish is Zhengxing Sauce. Small vegetables and meat are put together in a sauced plate, and the color is bright. The most delicious thing is the fat part on the meat side, which is fat but not greasy. Melt in the mouth, dip in the sauce and eat small vegetables, which is refreshing and unique.
There are also grass heads, jujube paste cakes and fried shrimp, all of which are award-winning specialties. Sweet but not greasy jujube paste cake is very chic.
Add good luck. Hong Kong Peggy is a good luck manager. He is in charge of Hong Kong-style refreshments at Four Seasons Hotel in Hong Kong. In 2009, a joint venture with friends opened a dim sum shop in Mong Kok, and at the end of the same year, it won the title of 1 star of Michelin Guide Hong Kong and Macao 20 10.
Good luck. Every morning when the market opens at 10, there must be a long queue at the door, ranging from more than 20 people. Now it has become a chain giant. Singapore, Australia, Thailand and the United States can all find good luck, and there are long queues at the door of every store.
Adding good luck is characterized by instant steaming, providing fresh, fresh cooking 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 popular, and diners often queue up outside the store for this steaming barbecued pork bun for a long time. It not only uses the highest quality raw materials, but also uses "baking" instead of traditional steaming.
After baking, the dough will become an attractive barbecued pork bun with golden color and soft taste. The first-class pork stuffing made of fat meat or even pork neck meat, plus the unique sauce, will leave saliva!
In Hong Kong-style rice rolls, barbecued pork with rice rolls and beef with rice rolls are quite common, while rice rolls, who is lucky, is ingenious, carefully selecting fresh and tender pork liver with fresh vegetables and delicate vermicelli. Steamed rice rolls is served with soy sauce, which is full of fragrance and excellent in taste.
The fried radish cake that increases good luck basically continues the traditional radish cake practice. What's more special is that the chef adds more fresh radishes to the ingredients, and matches them with pork, sausage, shrimp and other ingredients, so that diners feel more than just eating radish-flavored cakes.
The most skilled and exquisite technology and the right heat 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 the cake 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, and the dosage of each material should be very accurate. If there is a slight mistake, the whole group will be ruined. Careful production makes this snack fluffy and soft, with caramel sweetness and endless aftertaste.
JayFai mentioned Thai food in Bangkok, and it is always inseparable from street snacks. At the release and awarding ceremony of "20 18 Michelin Guide in Bangkok", JayFai, a snack bar, beat countless high-end restaurants and won a star.
A chatterbox
Hui shop is not big, the door is full of people watching cooking, and people sitting or standing waiting for dinner. The procession has wound its way to the street outside the store, but everyone is quietly waiting patiently. A chef with goggles stood in front of the hot pot, tall and straight. Soon, the pot smelled of crabs and eggs. ...
72-year-old boss Supinya
Junsuta manages and cooks, mainly fast-frying Thai seafood dishes.
Except for Sunday rest, she stands in front of the stove every day 12 hours, and cooks every dish by herself: crab omelet, fried crab with curry, drunk noodles, Dong Yin Gong seafood soup, dried seafood porridge, frying, frying and seasoning in one go.
Supinya bought this store about 40 years ago. There was no store name at that time. Everyone calls her "Jay" because of the mole on her face.
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 investment even exceeded the limit of physical fitness. She deeply touched every audience and lucky diners. In an interview with reporters, she said: "Cooking is a very interesting thing. Be sure to stick to your original heart, otherwise the taste will be wrong. "
Su Pinya chooses 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. With cheap food, the food is not good. " Supinya is proud of her work, and customers are willing to spend more money on delicious dishes that are really worth it.
The five dynasties Zongtianyan Tokyo is located in Tokyo. Mutianyan of the Five Dynasties began to operate on 1800, and it has a history of more than 200 years. Mr. Jiro Kimbenji, the same name as Jiro Ono, the God of Sushi, is a fifth-generation shopkeeper, and now he is eighty years old.
Noda Yan pays attention to the original ingredients, specially selects Kagoshima eels, and provides traditional Japanese-style Japanese eel dishes for diners in a traditional Japanese-style way.
The set meal of Noda Rock includes not only steamed eel rice, but also frozen eel, steamed eel eggs, eel liver soup and boiled eel. In order to lock 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 Kojiro Kimoto of Noda Rock.
Yetianyan can steam eels for at least 30 minutes. After steaming, eels will be roasted with special sauce.
The roasted eel is golden yellow, and there is no extra sauce hanging on the fish. It tastes fresh and I don't feel tired after eating a big box. Eel meat is very soft and glutinous when it is crushed in a pinch. The fat between the skin and the meat is burned out in the process of "roasting-steaming-roasting", leaving only the fat smell.
Although it will take some time to eat here, the taste of eels, the tenderness of meat and the freshness of fish are far superior to those of Daiguo House, Zhu Ye Pavilion and Deep Blue One (collectively called Japanese Three Eels House).
"Kill eels for three years, string eels for three years, and burn eels for a lifetime", and Mr. Kimben's craftsmanship is vividly reflected in eels. Teacher Cai Lan, a well-known gourmet, wrote an article about eels, in which Noda Rock, a five-generation standard, was highly recommended.
It is mentioned in the article that Mr. Kimotoji's skill in cooking eels has been awarded the title by the government, and it is no exaggeration to call him a "national treasure on earth".
Although the prices of these Michelin restaurants are relatively cheap, the food here has never been lower than other places. The food here is still Michelin's standard and unforgettable. Let you come to these cities in the future, and don't forget these delicious and inexpensive Michelin restaurants!