We are familiar with Michelin, firstly because of tires and secondly because of Michelin restaurants. These two seemingly unrelated fields are actually inextricably linked.

Michelin has always been committed to tire production. In 1900, the founder of Michelin Tire published a guide for travelers to choose restaurants on the way, mainly to provide drivers with some information during the journey.

This "Michelin Red Guide" was later regarded as a treasure by gourmets and became Europe's "Gourmet Bible". Michelin also seized the opportunity to form a team of specialized food judges to rate major restaurants with stars.

Michelin's "not doing its job properly" has made Michelin certification a must-read reference book for food lovers around the world.