(7 September 2026) – The MICHELIN Guide has announced its selection of restaurants in Chengdu for 2027. The city is now celebrating its first three-star restaurant. The sixth edition for Chengdu features a total of 84 restaurants, including one three-star, one two-star and 13 one-star restaurants, as well as 32 establishments awarded the ‘Bib Gourmand’ distinction and 37 restaurants recommended by the MICHELIN Guide.

Gwendal Poullennec, the Guide’s international director, explained: “Chengdu is undergoing a gradual but profound transformation. The industry places great emphasis on refining quality and expressing cultural identity. Traditional techniques are passed down through the master-apprentice tradition and are constantly being renewed by young chefs who bring modern approaches to the table. Whilst non-local culinary styles continue to evolve, they are increasingly finding their own rhythm and audience within the city. Chengdu’s gastronomic scene is increasingly focused on the long term and is deepening its engagement with local culture, ingredient sourcing and brand-building – thereby enriching the culinary landscape with a sophisticated blend of tradition and innovation.”

Three and two stars

This year’s selection comprises 15 starred restaurants.‘Yu Zhi Lan’retains its two stars, whilst‘Xin Rong Ji’has been upgraded from two to three stars, making it Chengdu’s first three-star restaurant. ‘Xin Rong Ji’ preserves the authentic purity of Taizhou cuisine – true to the motto ‘honesty in ingredients, beauty in flavour’ – and, in its more than three years in Sichuan, has embraced the essence of local cuisine, sourced high-quality regional ingredients and embodied a philosophy of fruitful symbiosis with its new home.

‘Xin Rong Ji’: This branch of an upmarket restaurant chain impresses with a spacious dining area, divided into different sections, offering a magnificent view of the ‘Twin Towers’. To ensure first-class quality, some ingredients are flown in directly from Taizhou. Seasonal specialities – such as live seafood from Dalian or lamb from Hulunbuir – are prepared with artisanal precision to bring out their natural flavours to the full. If possible, you should definitely try the raw crab marinated in amber-coloured wine – the red, sticky roe is soft, tender and full of umami.

One star

Eleven restaurants retain their one star: the establishments specialising in upmarket Sichuan cuisine –‘Chaimen Hui’,‘Fang Xiang Jing’,‘Fu Rong Huang’,‘Ma’s Kitchen’(Jinjiang), ‘Silver Pot’, ‘Xu’s Cuisine’ and ‘Young Art · Yong Ya He Xian’ (Tongzilin East Road); the innovative cuisine restaurant ‘Co-’; the vegetarian restaurant ‘Mi Xun Teahouse’ (which has also been awarded the Green Star); the Fujian restaurant ‘Hokkien Cuisine’; and the contemporary European cuisine restaurant ‘The Hall’. Two new establishments have earned their first star: the creative cuisine restaurant “Focus by Bill Yue” and “Zinan”, which specialises in upmarket Sichuan cuisine.

Zinan: The airy dining area spans three floors and exudes a calm, elegant atmosphere. The local chef specialises in homemade Sichuan dishes and tried-and-tested classics, all based on a solid foundation of culinary craftsmanship. To ensure quality, the kitchen deliberately focuses on first-class regional produce, including Berkshire pork from its own farm. The braised sea cucumber with matured, salted kohlrabi captivates with its savoury depth, whilst the ‘snowflake soufflé chicken’ impresses with its light and velvety texture.

Bib Gourmand

Moving beyond fine dining, the Michelin inspectors explored the neighbourhoods of Chengdu, focusing on specialities such as shaomai, noodles, wontons, dumplings and other everyday classics. These seemingly simple dishes reflect the vibrant spirit of Chengdu’s streets as well as an authentic, down-to-earth food culture.

Seven new, affordable eateries have been added to the Bib Gourmand list: Ban Tian Te Se Mian ( Sichuan noodles); Da Ya Ji, Gui Tian Yuan Zi and Mao Wu Da Jiu Dian ( authentic Sichuan flavours); No.37 Lao Yuan Ba ​​Chao Shou and Ren Ren Shui Jiao (Sichuan-style wontons and dumplings), as well as Xiao You Shao Mai (Qingyang) (snacks from Leshan, including shaomai, tofu pudding and dumplings steamed in bone broth).

The Michelin Guide’s selection demonstrates remarkable diversity: 37 restaurants cover 15 culinary styles, including two new entries: the Sichuan restaurants Fu Rong Chuan and Xiao Ya Tang Wu.

Special mentions

Last year, the Michelin inspectors not only discovered outstanding restaurants but also recognised dedicated professionals with exceptional skills. This year’s awards in Chengdu recognise excellence in various fields: the ‘Young Chef Award’ honours up-and-coming talent, the ‘Service Award’ recognises warm hospitality, and the ‘Sommelier Award’ celebrates the artful pairing of food and wine.

Of particular note is the first-ever presentation of the ‘Mentor Chef Award’ in Chengdu. This honour is bestowed upon experienced head chefs who generously share their knowledge and nurture the next generation. These individual awards highlight the value of every single restaurateur and impressively illustrate the interplay between tradition and innovation in Chengdu’s gastronomic scene.

Chef Guijun Lan of the two-Michelin-starred restaurant Yu Zhi Lan receives the Michelin Mentor Chef Award. Born in Chengdu, Lan has dedicated himself to Sichuan cuisine for more than four decades. In 2011, he founded Yu Zhi Lan based on a ‘back-to-nature’ philosophy – where the stock defines the flavour, the ingredients shape its character and the spices enliven its spirit – in order to bring out pure, authentic flavours. His signature dishes are a testament to classic finesse. A highly esteemed colleague, Lan is a generous mentor; his protégés now run branches in Guangzhou and Hangzhou, thereby carrying the essence of Sichuan cuisine far and wide across the globe. His commitment to passing on his craft inspires the entire industry and makes him a most worthy recipient of this award.

Chef Sicong Yin of the ‘Bib Gourmand’-awarded restaurant Yongle is the recipient of the Michelin Young Chef Award. As a third-generation successor, Chef Yin gave up his career in design to return to the family kitchen. He started at the very bottom, worked his way up through every position and honed his skills until he eventually became head chef. Today, he combines the roles of head chef and owner, carrying on the family business steeped in tradition. In doing so, he preserves the soul of traditional Sichuan cuisine with artisanal precision, whilst at the same time breathing new life into it through his youthful vision and innovative ideas.

Ms Karen Li from the Michelin-starred Mi Xun Teahouse has been awarded the Michelin Service Award. Karen has extensive experience in the hospitality industry and a deep understanding of Chengdu’s local culture. Her warmth and poise forge genuine connections with guests, whilst her keen intuition enables her to recognise their unspoken wishes and offer professional, well-considered recommendations. She effortlessly recounts stories about the alleyways, the culinary heritage and everyday life in Chengdu, allowing guests to enjoy not only the excellent cuisine but also the city’s unique warmth and character.

Mr Sam Liu from the restaurant‘Focus by Bill Yue’, which has recently been awarded a Michelin star, receives the Michelin Sommelier Award. Sam is a humble and level-headed sommelier with a perspective all of his own; thanks to his work in vineyards, his knowledge is deeply rooted in the practice of viticulture and the terroir. Professional yet approachable, he explains every wine served in a clear and natural way. Thanks to his close collaboration with the head chef, he knows the flavours, textures and nuances of every dish inside out. His wine pairings create a natural harmony, and he also incorporates sake or huangjiu when these complement the dish better. With his confident service, Sam turns every glass into an unforgettable highlight of the culinary experience.