(16 April 2026) - For the first time, the Michelin Guide has published restaurant recommendations for Shanghai, Jiangsu and Zhejiang in a single edition. This replaces the previous editions for Shanghai, Hangzhou and Jiangsu, and adds Changzhou in Jiangsu as well as Wenzhou and Taizhou in Zhejiang to the new edition, thereby transcending provincial boundaries to paint a more comprehensive and nuanced picture of the culinary landscape of Jiangnan. This year’s selection comprises a total of 409 restaurants, of which 156 are in Shanghai, 111 in Jiangsu Province and 142 in Zhejiang Province. These include 77 starred restaurants: one three-star restaurant, 14 two-star restaurants and 62 one-star restaurants, as well as 164 Bib Gourmand restaurants and 168 recommendations.

Gwendal Poullennec, International Director of the Michelin Guide, said at the launch: “This year holds double significance for the Michelin Guide: the star was introduced in France in 1926, and a century has passed; and in 2016, the Michelin Guide made its debut on the Chinese mainland, marking its tenth anniversary. This star, a symbol of culinary excellence, has crossed oceans and now, a hundred years later, shines over the beautiful landscapes of Jiangnan. It is a remarkable journey through cultures and geographies.” He noted that the joint publication of the recommendations for Shanghai, Jiangsu and Zhejiang represents an important milestone for the Michelin Guide on the Chinese mainland. “For the first time, we are bringing together the culinary offerings of Shanghai, Jiangsu and Zhejiang in a single guide, thereby painting a diverse, harmonious and vibrant picture of the Jiangnan gastronomic scene. Shanghai’s openness and inclusivity, the combined strength of Jiangsu’s cities and the dynamic vitality of Zhejiang nourish and complement one another. This synergy is the source of the resilience and energy of the gastronomic market in the Yangtze Delta.”

Shanghai

Shanghai has three new two-star restaurants, with three others receiving their first star. Shanghai’s dining scene captivates with its unrivalled diversity and inclusivity. The Shanghai region is represented by 156 restaurants covering 35 different culinary styles – from local specialities to international cuisine – perfectly reflecting Shanghai’s open dining culture. The restaurant market in Shanghai is evolving towards greater segmentation and specialisation with clearer market positioning. The biggest surprise this year was the upgrade of several restaurants – a rare occurrence that impressively demonstrates the strength of Shanghai’s gastronomy.

Taian Table retains the highest accolade of three Michelin stars. 102 House, 8½ Otto e Mezzo Bombana, Bao Li Xuan, Canton 8 (Huangpu), Da Vittorio, Fu He Hui, Imperial Treasure Fine Chinese Cuisine, Ji Pin Court andThe House of Rong retain their two Michelin stars. In addition, 35 restaurants representing over ten different culinary traditions retain their Michelin star and consistently deliver outstanding performances in their respective niche sectors.

The following restaurants have been awarded two stars for the first time:

• Amazing Chinese Cuisine ( Changning): The chef, originally from Chaoshan, sources ingredients from his hometown, such as teal and sun-dried prawns. Among the classics that are a must-try is the steamed four-fingered threadfin, served cold. The seasonal offerings feature produce harvested at the peak of its flavour. In summer, we recommend the braised fish maw with chanterelle mushrooms in a broth made from dried seafood, which is slowly simmered for five hours and drizzled with balsamic vinegar. There are only five private rooms in this villa, so booking is essential!
• T'ang Court: Under the direction of Head Chef Tony Su, the kitchen specialises in Cantonese classics as well as seasonal specialities that are not to be missed. The crispy glazed chicken with its juicy, tender meat is a real treat. The wok-fried prawns with spring onions and prawn roe, as well as the ‘beggar’s pocket’ stuffed with crab meat and prawns, are also very popular. The stylish hotel restaurant also offers private dining rooms, which are ideal for business lunches and private dinners.
• Tou Zao: Tou Zao is the head chef responsible for wok dishes. He is justifiably proud of his precise heat control, his remarkable wok skills and the characteristic wok aroma that distinguish his culinary creations. The menu is served omakase-style at an exclusive Chef’s Table, offering an intimate dining experience. Certain dishes vary with the seasons, but classics such as crispy chicken and spring rolls are a permanent fixture on the menu all year round.

Three restaurants have been newly awarded a Michelin star: Fabula, Huaiyang Delights (Jingan) and Vivant by Johnny Pham.

• Fabula: On the top floor of a wine bar, three young chefs have combined their unique culinary perspectives in a varied tasting menu that never ceases to surprise. Top-quality ingredients, theatrical flair, and flavours and techniques that blend Eastern and Western influences characterise their outstanding offering. Sourdough bread, baked with a starter that has been matured for years and served with sea salt from Ningbo, sets the tone for an exciting meal. The wine list is concise but curated with great flair. Booking required.
• Huaiyang Delights (Jingan): This luxuriously appointed, light-filled space blends Chinese classicism with modern minimalism. Under the direction of Head Chef Zhou Xiaoyan, the cuisine focuses on the light, refined qualities that characterise Huaiyang cuisine. Braised ‘lion’s head’ meatballs in premium broth are a testament to meticulous knife skills and precise heat control; the meatballs melt in the mouth and the broth is full of umami. The silky-tender, brined pigeon is another must-try.
• Vivant by Johnny Pham: The façade may be retro, but the modern interior of this century-old building is understatedly luxurious. As the name suggests, Vivant prides itself on its lively atmosphere. Thanks to the oversized open kitchen, every guest can watch the food being prepared whilst the French-Vietnamese chef creates a seasonal tasting menu with optional side dishes. He skilfully juggles Asian and French flavours, often using local ingredients alongside Vietnamese street food.

Eight new Bib Gourmand restaurants form the heart of the new selection. Food lovers can discover Shanghai restaurants such as 157 Shi Fang, the noodle restaurants A Yong Mian Guan (Dongshufang Road), He Shan Mian Jia and The Taste of Huzhou; the Teochew restaurant Blossom; the Ning Hai Shi Fu restaurant serving Ningbo cuisine; Ou Yue Zun Xian offers Zhejiang-style cuisine, whilst Tan specialises in Sichuan specialities. The complete Bib Gourmand selection comprises 35 restaurants representing 17 different culinary styles, reflecting the vibrant energy and diversity of Shanghai’s dining scene.

Jiangsu

The dining scene in Jiangsu Province shows strong growth potential. Culinary standards are rising steadily, and the range of restaurant categories is becoming increasingly diverse. Building on the existing selections for Nanjing, Suzhou and Yangzhou, the new edition expands Jiangsu’s culinary map to include Changzhou.
A total of 111 restaurants from Jiangsu Province are included in the selection, including nine one-star restaurants, 57 Bib Gourmand restaurants and 45 recommended restaurants.

Nanjing combines historical depth with urban charm and showcases a steady and exciting evolution of its dining scene. Whilst Dai Yuet Heen and Jiangnan Wok · Yun retain their one-star status, the two restaurants Meng Du Hui and Pin Ning Fu stand out, having risen from a recommendation last year to a one-star rating this year.

• Meng Du Hui: This spacious restaurant with a garden captivates with its majestic rooms, which combine Baroque furniture and art with Chinese motifs. Connoisseurs will enjoy the traditional Anhui dishes made with ingredients from the province, such as mandarin fish fermented in Anhui and braised in soy or chilli sauce. The menu features over ten typical Anhui dishes. Ask the sommelier for matching local craft beers or Chinese liqueurs.
• Pin Ning Fu: The view of Xuanwu Lake and Zijin Mountain is stunning, but the light-filled open kitchen, where the experienced chef prepares modernised classics from Huaiyang and Nanjing as well as seasonal dishes, is also a real eye-catcher. The crystal pork aspic captivates with its meaty flavour and springy texture, whilst vinegar pearls provide small, tangy bursts of flavour. The wafer-thin slices of tofu in the umami-rich Wensi tofu soup with crab meat are a testament to impressive culinary skill.

The Nanjing Bib Gourmand selection has been expanded to include six new restaurants that bring local flavours even more to the fore. These include the street food stalls Cui Jie Xiao Chi, the dim sum restaurants Gu Jia Bao Zi and Zheng Qing Niu Rou Guo Tie Dian, the noodle restaurants Wu Ming Lao Lu Mian and Zhi He Lao Ya Fen Si Tang, and Fu Lin Xuan (Jiqingmen Road), a restaurant that carries on Nanjing’s beloved flavours. Suzhou continues to embody the elegance of garden aesthetics and refined cuisine, and the selection is constantly growing. Building on the Michelin-starred restaurants Dingshan · Jiangyan and Pingjiangsong , the newly added Xi Ding Jia Yan has also been awarded a Michelin star on its debut.

• Xi Ding Jia Yan: This three-storey lakeside mansion is home to the first upmarket restaurant in a nationwide dim sum chain. The kitchen and service team treat their guests to authentic north-eastern Chinese flavours and impeccable, friendly service. The two set menus focus on abalone and sea cucumber respectively, alongside seasonal seafood such as raw, marinated lobster and jellyfish, as well as the must-try sea urchin dumplings, which are bursting with umami.

The Suzhou Bib Gourmand selection welcomes six new restaurants, including the quintessentially Suzhou eateries A Cheng, Liu Yi Lou (Nanxin Road) and San Xing Yang Rou Guan, the dim sum restaurant Liu Jia You Meng Mei, the Suzhou noodle house Tang Yuan, and Gusu Fusion, which combines Cantonese and Suzhou cuisine. From traditional Suzhou dishes in hidden alleyways to refined dim sum and noodles, these new restaurants reflect the unique charm of Suzhou cuisine, which emphasises seasonality and authentic flavours.

Yangzhou upholds the traditions of Huaiyang cuisine. In this year’s selection, Shang Palace retains its Michelin star, and a new star is awarded: Cheng Yuan is awarded a Michelin star. As one of the cradles of Huaiyang cuisine, Yangzhou’s gastronomic scene has always been dedicated to the principles of meticulous craftsmanship and authentic flavours. This new restaurant underscores the rich culinary heritage and the constant pursuit of excellence.

• Cheng Yuan: Located on a historic street by the city moat, the restaurant captivates with its magnificent façade and imposing entrance, which exude regal grandeur. In charming contrast, the cosy interior is presented in a modern Jiangnan style. The head chef and owner, both from Yangzhou, offer a menu with influences from Japan, Canton, Zhejiang and even Europe. Highlights include the smoked brick-baked sea bass Uroko-Yaki and the deep-fried pork ribs in fermented prawn sauce with Parmesan.

The Bib Gourmand selection for Yangzhou has been expanded to include two new restaurants:Lao Hu Mian Guan, a popular institution for noodle dishes in Yangzhou that has been serving perfectly prepared wok dishes for three decades, and the Liuyuanchun Teahouse, which offers elegant Huaiyang dim sum.

For the first time, the Michelin Guide inspectors have presented a restaurant recommendation for Changzhou. During their visits, they experienced the distinctive fusion of Huaiyang cuisine with flavours from other regions. From the hearty and rich tofu soup and the thin-skinned, generously filled steamed crab roe buns, through the tender and al dente Yinshi noodles, to the crispy and aromatic Wangyou Juan – Changzhou’s cuisine builds on Huaiyang cuisine whilst incorporating its own local, hearty and rich flavours.

The first Changzhou selection comprises 16 restaurants, nine of which feature on the Bib Gourmand list. These include the street food stalls Chang Xian De (Tianning) and Hua Yue Dou Xiang, the Changzhou noodle house Sheng Xing Mian Guan, and the restaurants serving local Changzhou cuisine: Fang Xiang by Detan (Zhonglou), Jiu Yan (Hehai East Road), Qing Wa Xiang (Tianning), Ru Yuan, South Garden and Tai Hu San Bai Guan. This selection impressively illustrates Changzhou’s unique culinary charm, rooted in traditional local flavours and popular eateries.

Zhejiang

Zhejiang’s gastronomic scene is bursting with dynamism. In addition to Hangzhou, the new selection also includes the two culinary hubs of Wenzhou and Taizhou.
In its fourth year in Hangzhou, the Michelin Guide has witnessed a remarkable development in the city’s gastronomic scene. Not only do gourmet restaurants creatively combine traditional Zhejiang cuisine with modern concepts, but numerous high-quality restaurants have also emerged in the realm of everyday dining. The new selection presents a total of 88 restaurants in Hangzhou, 14 of which are new additions. Ru Yuan, a restaurant dedicated to classic Hangzhou cuisine, retains its two stars. Jie Xiang Lou, previously awarded one star, is also delighted to have a new two-star restaurant. Eleven restaurants have retained their one-star rating.

• Jie Xiang Lou: Tranquillity and serenity – this restaurant, nestled in the heart of a bamboo forest, is the epitome of indulgence. The cuisine delves into the unique flavours and terroir of Zhejiang Province, creating a harmonious balance between tradition and creativity. The seasonal menu changes monthly and showcases first-class regional produce. Ms Song’s fish stew is prepared with tender, sweet yellowfin croakers. To finish, we recommend candied lotus root stuffed with sticky rice.

The selection of Bib Gourmand restaurants in Hangzhou captivates with its charming local flair and presents a wealth of high-quality, homemade flavours hidden away in the alleys and streets. Nine restaurants have been included, including the Hangzhou restaurants Dou Lai Fan Dian, Ma Er Si Fang Cai, Shi Wei Xian (Shangcheng) and Xiao Shan Wei Dao, as well as the restaurants specialising in Zhejiang cuisine: Tong Ma Ma (Xihu), Xiao Bai Cai, Xiao Zhu Fan Dian and Ye Long Jing. Alongside the Little Pigtail Noodle Shop, a noodle restaurant renowned for its delicious and affordable dishes, there are also new restaurants that either preserve traditional family recipes passed down through generations or use seasonal local ingredients to present the unique, comforting flavours of Hangzhou in the most authentic way, capturing the warmth and authenticity of everyday life in the city.

Wenzhou’s dining scene consistently follows the philosophy of the ‘Feast of the Mountains and the Sea’, honouring authentic flavours rooted in the bounty of land and sea. The first selection for Wenzhou comprises 24 restaurants, an impressive 19 of which feature on the world-renowned Bib Gourmand list, thereby impressively demonstrating the distinctive charm of Wenzhou’s deeply rooted culinary traditions.

Among these newly featured Bib Gourmand restaurants are seven noodle shops representing local flavours: Heng Qian Kou Huang Zhu Ying San Xian Mian, Jin Hong Lao Zi Hao Zhu Zang Fen, Mao Chang Lao Mian Guan and Run Feng He Niu Za, Sun Guo Hua Qing Jiang San. Three snack and dim sum shops – Jin Wen Yu Yuan (Huiyuan Road), Juan Juan Zao Dian Dian and Yan Ji Gao Tou Pu – bring the city to life with the scents of the morning. Three wonton shops are also featured: Bai Nian Hun Tun Lao Dian, Lao Wen Zhou Hun Tun Dan and Zhang Ren Hun Tun Pu. Here, delicate dumplings envelop savoury fillings in clear, aromatic broths, preserving precious memories across generations. Furthermore, the list includes six Zhejiang cuisine restaurants and seafood establishments offering distinctive Wenzhou flavours: Ayu Renjiashao, He Jiu Jia, Shuang Jing Tou, Xiao Cai Yuan, Yu Ji Seafood and Zheng Zhengliang Seafood ( Nantang Street). These establishments skilfully combine the freshness of the East China Sea with the flavours of the mountains, impressively showcasing the rich and authentic ‘feast of mountains and sea’ that defines Wenzhou cuisine.

Taizhou

Thanks to its abundance of fish and seafood, Taizhou’s cuisine is characterised by the consistent use of high-quality ingredients and authentic flavours. Rustic yet refined cooking techniques delight diners. In its very first year of inclusion in the Michelin Guide, Taizhou made a deep impression on the inspectors with its outstanding culinary artistry.

The first selection of restaurants in Taizhou comprises four Michelin-starred establishments, all of which offer authentic Taizhou cuisine and highlight the city’s rich gastronomic heritage. These are: Carved Dragons (Jiaojiang), Lao Bian Jiu Jia ( Jindai Road), Xin Rong Ji (Jiaojiang) and Xin Rong Ji ( Linhai). From traditional street food to sophisticated cuisine setting new trends – Taizhou is making an impressive debut on the world stage, showcasing the fresh delicacies of the East China Sea and the artistry of its chefs.

Carved Dragons (Jiaojiang): In a bright, airy room tastefully decorated in antique gold tones, the open kitchen and aquariums filled with live seafood take centre stage. Popular dishes include yellowfin amberjack, pomfret and lobster – choose your favourites and have them prepared to your liking. You simply must try the crispy deep-fried belly of the beltfish, which is bursting with umami and a salty sweetness. The braised, shredded crab, Taizhou-style, is a real treat.

• Lao Bian Jiu Jia ( Jindai Road): The three-storey restaurant may have a rustic interior, but its innovative take on familiar home-style cooking exceeds all expectations. The kitchen creates daring combinations of ingredients that harmonise surprisingly well. You simply must try the pork dumplings in a highly aromatic duck broth with herbs, which has been simmering for hours. A Taizhou meal isn’t complete without seafood, such as braised yellowfin croaker, white crabs or spicy whelks sautéed with aromatic ingredients.
• Xin Rong Ji ( Jiaojiang): Xin Rong Ji can now be found in all major Chinese cities, but this is the oldest branch (since 2005). As in most Taizhou-style restaurants, diners select their own seafood from the tanks and specify how it should be prepared. Among the most popular dishes are golden-brown fried ribbonfish with tender flesh in a crispy crust, and braised sea anemone with glass noodles, which delights with its aromatic broth and delicious texture.
• Xin Rong Ji (Linhai): This nationwide brand began in 1995 as a fish stall in Linhai. In 2013, Xin Rong Ji opened this branch in a restored villa in Linhai, nestled in lush greenery and overlooking the lake. Since then, it has become a popular destination for regulars. The menu features the chain’s classics from past decades, including the famous braised yellowfin croaker with glutinous rice cakes, which caused quite a stir in the early days.

Taizhou also shines in the Bib Gourmand selection with 19 listed restaurants. These include numerous lively food stalls and speciality shops. From soft and sweet glutinous rice cakes (Maci) and piping hot rice bakes (Chuifan) to the hearty and rich Niuxue Geng (beef blood soup) and the aromatic Bian Shi (wonton-like snacks) – these everyday delicacies, found on every street corner, are all well-known. Examples include Bei Men Niu Xue Geng,Lao Huang Chao Ma Ci, Li Ji Gu Tou Tang, Zhang Yuan Chui Fan (Yanyu Road) and Tang A Yi Bian Shi – every bite exudes a warm, local charm. Noodle lovers are also in for a treat: speciality restaurants such as Ma Lu Qiao Jiang Tang Mian, Shen Ji Mai Xia Mian Pi Dian, Wei Chen Xiao Chi and Yi Qin Shou Da Mian showcase the region’s culinary philosophy with bowls full of fragrant, aromatic ginger noodles and tender, al dente wheat flour prawns (Maixia). These Bib Gourmand-awarded restaurants are like scattered gems of flavour in the cityscape, painting a lively and heart-warming picture of everyday life and cuisine in Taizhou.

Green Star

The Green Star is an accolade awarded by the Michelin Guide to restaurants that demonstrate a mindful approach to their operations and redefine the dining experience with commitment and a sense of responsibility. Through the community of Green Star restaurants, the Michelin Guide aims to foster exchange, collaboration and innovation, shed new light on the role of restaurants in society, and continuously shape the future of gastronomy. This year, Pu Zhu in Hangzhou remains part of the Green Star restaurant community.

Special awards

The Michelin Guide also presented several special individual awards to professionals who have demonstrated exceptional talent in their respective fields and contributed to the development of gastronomy.

• Chef Bin Yu of Jie Xiang Lou, a restaurant in Hangzhou recently awarded two stars, received the Mentor Chef Award. With decades of experience in gastronomy, Chef Yu has made Jie Xiang Lou in Hangzhou a recognised pioneer and benchmark in the industry. He is a master at preserving the essence of Jiangnan flavours whilst integrating modern cooking techniques and high-quality international ingredients. In this way, he introduces the refined cuisine of Zhejiang to a wider audience. He has also transcended geographical boundaries, promoting Zhejiang’s culinary culture in cities such as Shanghai, Beijing and even Bangkok, thereby actively contributing to the internationalisation of this regional cuisine. As an experienced industry veteran, he has nurtured young chefs with great dedication and established a systematic training programme. The chefs he has trained are now renowned for their exceptional skills, innovative thinking and strong management abilities, and hold key positions in top-tier restaurants across the country. From a dedicated chef to an industry pioneer, from a transmitter of culinary skills to a mentor of young talent – Chef Yu’s decades of commitment have not only preserved the traditional foundations of Zhejiang cuisine but also infused the industry with new vitality and innovative energy. Under his leadership, even more young talents are sure to flourish and write new chapters for regional cuisine.

The Michelin Guide Young Chef Award recognises young chefs who demonstrate exceptional talent and potential in the culinary arts. With their innovative thinking and profound understanding of ingredients, they enrich the gastronomic scene with new dynamism and fresh possibilities.

• Head chef Abby Chen of Trine restaurant in Shanghai is this year’s winner of the Young Chef Award. Over many years, Chen has gained extensive experience in Shanghai’s fine dining scene and honed her skills with confidence and precision. As head chef at Trine, a restaurant newly added to the recommended list, she infuses European cuisine with creativity and elegance, guided by the unique sensibility and aesthetic sense of a chef from the new generation. She skilfully combines classic structures with avant-garde ideas, creating a unique and profound style in which elegance and excitement interact harmoniously on the plate. Each dish is timeless yet bold in its modern expression.
• The Michelin Guide Service Award recognises outstanding professionals in the field of gastronomy. With meticulous attention to detail, confident elegance and genuine warmth, they create unforgettable culinary experiences for their guests, embodying the artistry and human touch of service. Ms Beryl Guo of Bao Li Xuan, a two-Michelin-starred restaurant in Shanghai, was awarded this year’s Service Award. Thanks to her exceptional ability to learn and her proactive nature, Ms Guo has developed rapidly and brought this passion and dedication to the Bulgari Hotel Shanghai. Although she has only been with the hotel for a relatively short time, she stands out for her remarkable quick-wittedness and professional instinct. Whether presenting dishes or conveying the restaurant’s philosophy, she conveys her authentic professionalism and passion with a friendly, natural manner and sincere simplicity. Particularly admirable is her consistently confident and elegant demeanour whilst serving. This self-confidence, which radiates from within, and her professionalism make her a role model for the service staff.
• The Michelin Guide Sommelier Award honours sommeliers who demonstrate profound expertise in the art of food and wine pairing. With their extensive knowledge, refined palate and deep understanding of wine and food culture, they create harmonious and complementary taste experiences for guests, thereby contributing to the further development of the art of food pairing. Mr Mario Wang of Meng Du Hui, a restaurant in Nanjing recently awarded a star, has been honoured with this year’s Sommelier Award. Thanks to his experience in hotel management, he has developed a unique perspective over nearly ten years in fine dining that combines professional expertise with a warm, personal touch. His great passion for wine is characterised by his deep appreciation for classic wine regions and his keen interest in high-quality Chinese wines. As a professional sommelier, he has created a carefully curated wine list for the restaurant and introduced the concept of wine pairing with premium wines from China and classic French wines. With his open and precise manner, he skilfully introduces guests to the world of terroir and winemakers. He masters the challenge of pairing Anhui cuisine with local craft beers, characteristic spirits from Anhui and Chinese wines with flying colours, creating harmonious flavour combinations that impressively demonstrate his spirit of discovery and his distinctive personality.