Micheline Guide Taipei and Taichung has been released, with four restaurants in central Taiwan receiving at least one star. Besides high-end restaurants, some local stands in traditional markets have also been recommended in the 2020 edition.


The golden noodles are boiled in the pot, and then red onions are added. This is a bowl of a Taichung specialty, noodles in thick soup. Many residents have eaten this their entire lives. Recently, one stand selling this specialty was recommended by the Michelin Guide and is now seeing an influx of diners.

There are some foods that invoke memories.

This is a Taichung specialty. Everyone in Taichung loves eating noodles in thick soup. It's wonderful.

People were lined up outside the stand. Other items on the menu included fried tofu and freshly roasted meat. The second-generation proprietor says the noodles in thick soup taste thick and creamy because salt is added. It has also become Taichung's representative snack.

It represents Taichung, because you can't get this in other cities and counties. It's only available in Taichung. Many people come here and want to try it out, because you can't get it elsewhere.

The proprietor says the stand has been selling food for 60 years and will soon be passed on to a third generation. They are happy to be recognized by Michelin. Taichung meatballs also made the cut. Scholars say the recommendations show that northern Taiwan is not the only place with good food and also give consumers a variety of choices.

They are promoting our local culture, conditions, customs, and food specialties.

These are foods eaten by ordinary people, so they're inexpensive and accessible to everyone.

Scholars add the recommendations are not only comprehensive, but also show breadth and an emphasis on local qualities. This in turn gives people more choices, and it is enjoyable to eat great food at affordable prices.



金黃的麵條在鍋裡翻滾，起鍋之後加上紅蔥頭，頓時香氣四溢。這碗台中特有的大麵羹，是台中人的記憶，不少人從小吃到大，現在登上米其林的餐盤推薦，很多人特別來回味一下。

民眾表示：「有些東西，就是吃個記憶，一個回憶。」

民眾表示：「這是台中特有的名產。因為台中，大家都喜歡吃大麵羹，很奇妙。」

小小的店面才剛營業，就來了不少顧客，除了大麵羹，搭配金黃酥脆的炸豆腐，還有剛炸好的燒肉，就成為最受歡迎的套餐。第二代老闆娘說，大麵羹因為添加食用鹼，煮起來會有自然的濃稠感，也因此成為台中的代表小吃。

第二代老闆娘 葉馨鎂表示：「它是比較代表台中，因為你外縣市吃不到，只有台中市有。大家可能來台中，會想說，來試試這個味道，別的地方吃不到呀！」

老闆娘說至今，小店一賣就要60年，也將傳承給第三代。而這回入選米其林餐盤推薦，對他們來說更是肯定。另外像是台中第二市場的肉丸，也在推薦名單中。學者表示，透過米其林的推薦，跳脫侷限北部都會區，也提供消費選擇的廣度。

高雄餐旅大學廚藝學院院長 曾裕琇表示：「可以把我們台灣，很多很棒的在地文化、風土民情跟特色料理，都可以推廣出去。」

民眾表示：「因為這個比較平民呀，很平價，每個人都可以吃得起。」

學者認為，餐盤推薦不僅比較全面，也更能看出廣度和在地特色，提供給民眾不同選擇。而不少民眾認為，除了星級餐廳，一樣可以透過實惠價格，吃到夠水準的美食，也是一大享受。