Among the 26 star-rated restaurants selected in Shanghai this time, Cantonese cuisine accounted for 9, which was a grand slam and won a full house applause. Even Beijing roast duck steamed buns with Shanghai cuisine were selected as one star. The most unexpected thing was that Sichuan cuisine was not selected, which made Sichuan flour angry for a while. You should know that Sichuan cuisine is the hottest national first dish today. There are even ashes of Sichuan powder publicly expressed; "We only believe in public comments and don't believe in Michelin", and some people even said excessively; Michelin, get out of China, and go and comment on western food in your! ?

Some gourmets commented on the results of this selection, saying that Cantonese cuisine is light in taste, less in oil and salt, and meticulous in preparation, time-consuming and labor-consuming, which may be more suitable for tasters. The restaurants on this list are closer to western aesthetics in terms of dishes, tastes and shapes, which may be biased. However, Michelin responded quickly. Mr. Fang Nuode, President of Michelin (China) Investment Co., Ltd. said in an interview, "The Shanghai judging team of this Michelin Guide includes both China and foreigners, and is composed of people who are familiar with many cuisines. The selection of restaurants is not limited to western food or creative food. The jury also tasted different Asian cuisines such as Korean, Japanese and Indian, and of course, Shanghai local cuisine." The implication is that we are unbiased.

Although Michelin's selection criteria are very strict, some returnees who have lived abroad for many years have said that it is not surprising that Cantonese cuisine is welcomed by the judges. Among the pricing standards of western catering industry, French food and Japanese food, which pay attention to ingredients, are the most expensive, followed by Cantonese seafood and Italian food, while Sichuan, Jiangsu, Peru, Cuba and Southeast Asia are the lowest.

Some people explain that Chinese mainland is about the same size as Europe, but its eating habits are very different. Since the late Qing Dynasty and the Republic of China, there have been four major cuisines in China, and only Sichuan cuisine is divided into three departments: Shanghe, Xiahe and Yanbang. These differences are estimated by Michelin judges to be bigger, while there are almost no factions in European catering. ? Others think that Sichuan cuisine attaches importance to cooking techniques and varied seasonings, but ignores ingredients. The dishes made are all staple goods, which is not elegant, so it is difficult to win the stars.

most Michelin-starred hotels abroad are hard to reduce their costs because of the pursuit of the quality of ingredients. For example, for the most common chicken, it is necessary to choose a designated farm to use natural feed for a whole year, and it is a hen that has not mated, and only one-third of the meat in the middle of the drumstick is selected, which is really very demanding on ingredients. This picky about ingredients is almost impossible in Chinese mainland, not to mention Sichuan cuisine.