What kind of restaurant is Michelin

Michelin starred restaurants are those included in the Michelin Red Guide. In 1900, the founder of the French tire manufacturer Michelin published the Michelin Guide, which is the size of a handbook, with a red cover edition for the evaluation of restaurants and hotels along the way, and a green cover edition for the planning of travel itineraries, recommendations for attractions, and guidance on the road, etc.; the red cover of the Michelin Red Guide is the most influential, which annually evaluates and grades the restaurants, and the restaurants that have been included in the Guide are the Michelin restaurants. Michelin restaurants.

During the 1900 Universal Exhibition, the Michelin brothers, the founders of Michelin at the time, were optimistic about the future of automobile travel. They thought that if automobile travel prospered, their tires would sell better, so they put together a handbook-sized Michelin Guide of restaurants, maps, gas stations, hotels, garages, and other information that would help automobile travel.

The restaurants that are subsequently included in the Michelin Red Guide can be called Michelin restaurants.

In 1926, the Michelin Guide book began to mark the excellence of restaurants with an asterisk, and that's when "Michelin-starred restaurants" officially began.

In 1931, the crossed spoons and forks symbol was designed to indicate the grade of a restaurant.

In 2005, Michelin published a guide for the United States.

In 2007, a Japanese chapter was added.

After 2008, it entered Hong Kong and Macau, China.

As of 2012, there are 2,241 starred restaurants*** included in the Michelin Red Guide, including 106 three-starred restaurants.

In 2016, the Shanghai chapter of the Michelin Red Guide was officially released,*** with 18 Chinese and foreign restaurants successfully picking up one star, and four Chinese restaurants and three Western restaurants being honored as two-star restaurants. Tang Court became the first Michelin three-star Chinese restaurant in China.

Specialty Cuisine

French

French cuisine is the most prestigious of the Western cuisines and a jewel of Western culture. French cuisine is characterized by a wide range of materials, fresh materials, fresh taste, pay attention to color, aroma, taste, shape with a variety of fancy, heavy use of beef, vegetables, poultry, seafood and fruit, especially snails, black mushrooms, mushrooms, asparagus, lilies and lobster. French cuisine is usually cooked more raw, flavored with wine. There are strict rules for pairing food and wine, such as still wine for broth and champagne for turkey. Some of the more famous French dishes are foie gras, oyster cups, baked escargot, chicken marinara, chicken marsala, onion soup, sirloin steak and Marseille fish soup.

Europe

The Italian nation is a nation of gourmets, with a long history of eating and drinking, and, like their art, fashion, and automobiles, always favoring elaboration. Italian cuisine is elegant and noble, and strong and simple, and the original flavor. Italian cuisine is very rich, with thousands of dishes, and in addition to the familiar pizza and spaghetti, it is famous for its seafood and desserts. Italian food has a long history and has had a profound impact on the catering of Europe and the United States, and the development of a variety of factions, including French food, American food, so there is a "mother of Western food" of the United States.

Germany has a wide range of meat products, many German dishes are made with meat products, only sausage, a class of hundreds of kinds. Among them, the famous Frankfurt sausage has long been known around the world. Some Germans also have the habit of eating raw beef, the famous steak tartare is the tender beef minced, mixed with raw onion end, pickle end and raw egg yolk to eat. In addition, the use of sauerkraut in German cuisine is very common, often used as a side dish, sour and salty flavor, thick but not greasy. Germany produces a lot of beer, so some dishes are often flavored with beer. Typical German dishes include Berliner sauerkraut boiled pork, sauerkraut stewed Frankfurter sausage, Hamburger steak and steak tartare.

The United States

The United States is a country of immigrants and has almost all of the world's varieties of cuisines, but most of the American cuisines are derived from British cuisines. American cuisine has changed quite a bit in terms of flavors and ingredients used compared to British cuisine. The traditional salty, fresh and sweet flavors have tended to be lighter and raw. In terms of ingredients, butter to vegetable butter or lettuce oil, cream to fake cream (that is, completely skimmed butter), cheese to liquid milk, do not use canned fruit and fresh fruit, soup to clear soup, meat is more low-fat and low-cholesterol buffalo meat and ostrich meat. In addition, in the United States, vegetarian and raw food is more prevalent, fruit into the dish is very common.

Asia

Japanese cuisine is recognized as an international cuisine that is meticulously prepared. Natural flavors are the main spirit of Japanese cuisine, which is prepared in a delicate and refined manner, often using sugar, vinegar, soy sauce, miso, shibori, and kombu as the main seasonings, and focusing on the senses of taste, touch, sight, and smell, as well as the mood of the utensils and the dining environment.

Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine, which are characterized by a light taste, fine processing, bright colors and less grease.

China

Hong Kong and Macau are where East meets West, and where food and shopping meet. Their cuisine is rooted in Cantonese cuisine, which is a blend of Western ingredients, seasoning and cooking styles, boldly creating Cantonese cuisine with local characteristics of the SAR. Foreign cuisine in the SAR is predominantly European.