Level three. One star, two stars, three stars.

One star indicates that the restaurant performs well in its category, provides a high standard of cuisine, and is a good choice for a meal if you stop by during your travels.

Two stars indicate outstanding cuisine. The chef’s attentiveness and skill in presentation and dishes make it worth a detour on the road.

Three stars are awarded to extraordinary dishes. Customers who are extremely satisfied with their meals often receive top-notch enjoyment. The unique dishes cooked with precision using first-class ingredients are worth a special trip. It is a dining guide for the public (especially tourists), rather than a restaurant comparison. So it uses drop-in, detour, and special trip as the distinctions between one-star, two-star, and three-star.

Michelin is an authoritative French appraisal organization with a long history that specializes in evaluating the catering industry. In 1900, the founder of Michelin Tire published a guide for travelers to choose restaurants during their travels, the Michelin Guide, also known as the Michelin Red. The "Michelin Red Book", which has been updated and launched every year since then, is regarded as a treasure by "gourmets" and is known as the European food bible. Later, it began to rate French restaurants every year. Michelin stars are judged by a select group of "food spies" called "ombudsmen." Every time an inspector goes to a restaurant or hotel to judge, he needs to conceal his identity and sneak into the hotel to make a review. They need to refer to the restaurant's food (60%), dining environment (20%), service (10%) and wine pairing (10%).