{ "contentStorage": "postgres", "title": "Concepts", "url": "/en/concepts-20.html", "entities": [ { "customFields": [ { "key": "line_termini", "value": "Shin-Osaka - Hakata" }, { "key": "line_opened", "value": "1972年3月15日" }, { "key": "line_length", "value": "553.7km" }, { "key": "line_stations", "value": "19" }, { "key": "line_max_speed", "value": "300km/h" }, { "key": "line_operator", "value": "West Japan Railway (JR West)" }, { "key": "line_depots", "value": "Hakata General Depot, Okayama Depot" }, { "key": "line_status", "value": "In operation" }, { "key": "line_owner", "value": "Japan Railway Construction, Transport and Technology Agency (Shinkansen sections) / JR companies" }, { "key": "line_last_extension", "value": "Extension: 1975-03-10" } ], "id": "concept_japan_shinkansen_sanyo", "type": "concept", "title": "Sanyo Shinkansen", "slug": "jp-shinkansen-sanyo", "summary": "The Sanyo Shinkansen connects Shin-Osaka and Hakata over 553.7 km with 19 stations and a maximum operating speed of 300 km/h; it through-runs with the Tokaido Shinkansen.", "status": "published", "categories": [ "category-transit", "category-history", "category-railways" ], "tags": [ "tag-rail" ], "sources": [ { "id": "ja-wiki", "title": "山陽新幹線", "url": "https://ja.wikipedia.org/wiki/%E5%B1%B1%E9%99%BD%E6%96%B0%E5%B9%B9%E7%B7%9A", "locator": "日本語ウィキペディア・公式サイト, 2026-10-28確認" }, { "id": "jrwest-shinkansen-info", "title": "Shinkansen: JR Odekake Net", "author": "West Japan Railway Company (JR West)", "url": "https://www.jr-odekake.net/railroad/shinkansen/", "locator": "Official station selection for the Sanyo Shinkansen from Shin-Osaka to Hakata; checked 30 October 2026" } ], "createdAt": "2026-10-28T00:00:00+08:00", "updatedAt": "2026-10-30T16:52:35+08:00", "updatedBy": "user:admin", "revision": 55, "body": "## Overview\n\nThe Sanyo Shinkansen connects Shin-Osaka and Hakata over a route length of 553.7 km. It has 19 stations and a maximum operating speed of 300 km/h. It through-runs with the Tokaido Shinkansen; Nozomi trains take about four and a half hours between Tokyo and Hakata.[^ja-wiki]\n\n## Line data\n\n| Item | Details |\n| :--- | :--- |\n| Section | Shin-Osaka–Hakata |\n| Route length | 553.7 km |\n| Stations | 19 |\n| Maximum speed | 300 km/h |\n| Section openings | Shin-Osaka–Okayama: 15 March 1972; Okayama–Hakata: 10 March 1975 |\n| Operator | [[org_japan_jr_west|West Japan Railway Company (JR West)]] |\n\n## History\n\n- The Shin-Osaka–Okayama section opened on 15 March 1972.[^ja-wiki]\n- The Okayama–Hakata section opened on 10 March 1975, completing the route.[^ja-wiki]\n\n## Stations\n\nAll 19 stations, in order from Shin-Osaka to Hakata.[^jrwest-shinkansen-info]\n\n- Shin-Osaka\n- Shin-Kobe\n- Nishi-Akashi\n- Himeji\n- Aioi\n- Okayama\n- Shin-Kurashiki\n- Fukuyama\n- Shin-Onomichi\n- Mihara\n- Higashi-Hiroshima\n- Hiroshima\n- Shin-Iwakuni\n- Tokuyama\n- Shin-Yamaguchi\n- Asa\n- Shin-Shimonoseki\n- Kokura\n- Hakata", "url": "/concepts/jp-shinkansen-sanyo.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "rail_line" }, { "customFields": [ { "key": "line_termini", "value": "Namba–Suminoe-koen Subway Station" }, { "key": "line_operator", "value": "Osaka City Bus" }, { "key": "line_owner", "value": "Osaka City Bus" }, { "key": "line_status", "value": "In service (official records dated 1 April 2026)" } ], "id": "concept_japan_bus_osaka_29", "type": "concept", "title": "Osaka City Bus Route 29", "slug": "osaka-city-bus-29", "summary": "Osaka City Bus Route 29 connects Namba with Suminoe-koen Subway Station via Tsurumibashi-dori.", "status": "published", "categories": [ "category-transit", "category-road-transport" ], "tags": [ "tag-bus" ], "sources": [ { "id": "om-route-map", "title": "Osaka City Bus official route map", "author": "Osaka Metro / Osaka City Bus", "url": "https://bus.osakametro.co.jp/guide/library/routemap/bus_rosenzu.pdf", "locator": "Route 29 and principal route points" }, { "id": "om-bus-office", "title": "Osaka City Bus route-to-operating-office list", "author": "Osaka Metro / Osaka City Bus", "date": "2026-04-01", "url": "https://bus.osakametro.co.jp/sales_office/library/keito/keitoubetsu_tantoueigyousyo_20260401.pdf", "locator": "Route 29 listed in the assignment data effective 1 April 2026" } ], "createdAt": "2026-10-30T16:43:13+08:00", "updatedAt": "2026-10-30T16:44:59+08:00", "updatedBy": "user:admin", "revision": 61, "body": "| Item | Details |## Overview\n\nOsaka City Bus Route 29 connects Namba with Suminoe-koen Subway Station via Tsurumibashi-dori. The stops below are key points on the route, not a complete stop list.[^om-route-map]\n\n## Route data\n\n| Route number | Section |\n| :--- | :--- |\n| Route number | 29 |\n| Section | Namba–Suminoe-koen Subway Station |\n| Main intermediate stop | Tsurumibashi-dori |\n| Operator | [[org_japan_osaka_city_bus|Osaka City Bus]] |\n| Status | In service (official records dated 1 April 2026) |\n\n## Key stops\n\nThe official Osaka City Bus route map and office assignment list include Route 29; only key stops are listed here.[^om-route-map][^om-bus-office]\n\n- Namba\n- Tsurumibashi-dori\n- Suminoe-koen Subway Station", "url": "/concepts/osaka-city-bus-29.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "bus_route" }, { "id": "concept_michelin_guide_recent_editions", "type": "concept", "title": "近五年米其林指南版次索引", "slug": "michelin-guide-recent-editions", "aliases": [ "2022—2026米其林指南", "米其林五年概况", "全球米其林指南索引" ], "summary": "按指南版次整理2022—2026年各地区米其林指南资料；地区与年份覆盖尚不完整，索引不代表全球餐厅总榜。", "status": "published", "categories": [ "category-restaurants" ], "tags": [], "sources": [ { "id": "about", "title": "About the MICHELIN Guide", "author": "MICHELIN Guide", "url": "https://guide.michelin.com/en/about-us" }, { "id": "stars", "title": "What Is a MICHELIN Star?", "author": "MICHELIN Guide", "url": "https://guide.michelin.com/en/article/features/what-is-a-michelin-star" }, { "id": "tokyo2025awards", "title": "The MICHELIN Guide Tokyo 2025: Newly Awarded Restaurants Announced Including One 3-Star Restaurant", "author": "MICHELIN Guide", "date": "2024-10-16", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelinguide-tokyo-new-selection-en" }, { "id": "ukireland2025awards", "title": "The MICHELIN Guide Great Britain \u0026 Ireland 2025 Welcomes a New Three-Star Restaurant", "author": "MICHELIN Guide", "date": "2025-02-10", "url": "https://web.archive.org/web/20250211223425id_/https://guide.michelin.com/gb/en/article/michelin-guide-ceremony/michelin-stars-reveal-uk-ireland-2025-all-awards-news" }, { "id": "ny2023pdf", "title": "MICHELIN Guide 2023 - New York, Chicago and Washington - A new three-MICHELIN-Star restaurant", "author": "MICHELIN Guide", "date": "2023-11-08", "url": "https://www.michelin.com/en/publications/products-and-services/michelin-guide-2023-new-york-chicago-and-washington-a-new-three-michelin-star-restaurant" }, { "id": "ny2024stars", "title": "All the 2024 New York MICHELIN Guide Stars", "author": "MICHELIN Guide", "date": "2024-12-09", "url": "https://guide.michelin.com/ae-du/en/article/michelin-guide-ceremony/michelin-guide-new-york-stars" }, { "id": "nyc2025", "title": "All the Stars in The MICHELIN Guide to New York City 2025", "author": "MICHELIN Guide", "date": "2025-11-19", "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/all-the-stars-in-the-michelin-guide-to-new-york-city-2025" }, { "id": "kr2026stars", "title": "All the Stars in The MICHELIN Guide Seoul \u0026 Busan 2026", "author": "MICHELIN Guide", "date": "2026-03-05", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/all-the-stars-michelin-guide-seoul-busan-2026" }, { "id": "kr2025overview", "title": "The MICHELIN Guide Seoul \u0026 Busan 2025", "author": "MICHELIN Guide", "date": "2025-02-26", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/the-michelin-guide-seoul-busan-2025-a-new-three-star-promotion-as-seoul-s-culinary-landscape-expands-with-korean-essence-at-its-core" }, { "id": "dubai2025stars", "title": "The Full List of the MICHELIN Guide Dubai Selection (2025 edition)", "author": "MICHELIN Guide (archived by Internet Archive)", "date": "2025-05-22", "url": "https://web.archive.org/web/20250527070803id_/https://guide.michelin.com/ae-du/en/article/michelin-guide-ceremony/full-list-michelin-guide-dubai-selection" }, { "id": "tokyo2022compare", "title": "The MICHELIN Guide Tokyo 2022: All the New Stars", "author": "MICHELIN Guide", "date": "2021-11-30", "url": "https://guide.michelin.com/en/article/news-and-views/michelin-guide-tokyo-2022-eng" }, { "id": "tokyo2023compare", "title": "The MICHELIN Guide Tokyo 2023: All the New Stars", "author": "MICHELIN Guide", "date": "2022-11-15", "url": "https://guide.michelin.com/en/article/news-and-views/michelin-guide-tokyo-2023" }, { "id": "seoul2022compare", "title": "The MICHELIN Guide Seoul 2022: All the New Stars", "author": "MICHELIN Guide", "date": "2021-11-25", "url": "https://guide.michelin.com/en/article/news-and-views/michelin-guide-seoul-2022-eng" }, { "id": "seoul2023compare", "title": "The MICHELIN Guide Seoul 2023 Selection Announcement", "author": "MICHELIN Guide", "date": "2022-10-13", "url": "https://guide.michelin.com/en/article/news-and-views/michelin_guide_seoul_2023_selection_announcement-eng" }, { "id": "thai2025stats", "title": "The MICHELIN Guide Thailand 2025", "author": "MICHELIN Guide", "date": "2024-11-28", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-thailand-2025" }, { "id": "germany2026stars", "title": "Alle Sternerestaurants – MICHELIN Guide Deutschland 2026", "author": "MICHELIN Guide", "date": "2026-06-23", "url": "https://guide.michelin.com/de/de/article/michelin-guide-ceremony/alle-sternerestaurants---michelin-guide-deutschland-2026" }, { "id": "toronto2024stars", "title": "All The Stars From The MICHELIN Guide Toronto 2024", "author": "MICHELIN Guide", "date": "2024-09-18", "url": "https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-guide-toronto-all-the-stars" }, { "id": "south_australia_20261030", "title": "South Australia MICHELIN Restaurants - the MICHELIN Guide Australia (directory snapshot accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/au/en/south-australia/restaurants" }, { "id": "new_zealand_20261030", "title": "New Zealand MICHELIN Restaurants - the MICHELIN Guide (directory snapshot accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/nz/en/new-zealand/restaurants" }, { "id": "south_africa_20261030", "title": "South Africa MICHELIN Restaurants – The MICHELIN Guide (directory status accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/en/za/restaurants" }, { "id": "chicago2024stars", "title": "All the 2024 Chicago MICHELIN Guide Stars", "author": "MICHELIN Guide", "date": "2024-12-09", "url": "https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-guide-chicago-stars" }, { "id": "washington2024stars", "title": "All the 2024 Washington, D.C. MICHELIN Guide Stars", "author": "MICHELIN Guide", "date": "2024-12-09", "url": "https://guide.michelin.com/gb/en/article/michelin-guide-ceremony/michelin-guide-washington-d-c-stars" }, { "id": "chicago2025stars", "title": "All the Stars in The MICHELIN Guide Chicago 2025", "author": "MICHELIN Guide", "date": "2025-11-19", "url": "https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-stars-in-the-michelin-guide-chicago-2025" }, { "id": "washington2025stars", "title": "All the Stars in The MICHELIN Guide Washington, D.C. 2025", "author": "MICHELIN Guide", "date": "2025-11-19", "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/all-the-stars-in-the-michelin-guide-washington-d.c.-2025" }, { "id": "brazil2026release", "title": "Dois restaurantes conquistam três Estrelas MICHELIN no Brasil", "author": "MICHELIN Guide", "date": "2026-04-13", "url": "https://guide.michelin.com/br/pt_BR/article/michelin-guide-ceremony/dois-restaurantes-conquistam-tres-estrelas-michelin-no-brasil" }, { "id": "brazil2026rio", "title": "Rio de Janeiro e arredores MICHELIN Restaurants - directory snapshot accessed 2026-10-30", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/br/pt_BR/rio-de-janeiro-region/rio-de-janeiro/restaurants" }, { "id": "brazil2026sp", "title": "São Paulo e arredores MICHELIN Restaurants - directory snapshot accessed 2026-10-30", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/br/pt_BR/sao-paulo-region/sao-paulo/restaurants" }, { "id": "thailand2026stars", "title": "The Full List of MICHELIN Star Restaurants in The MICHELIN Guide Thailand 2026", "author": "MICHELIN Guide", "date": "2025-11-27", "url": "https://guide.michelin.com/th/en/article/michelin-guide-ceremony/full-list-michelin-stars-michelin-guide-thailand-2026" }, { "id": "singapore2026full", "title": "At a Glance: All the Restaurants in the MICHELIN Guide Singapore 2026", "author": "MICHELIN Guide", "date": "2026-08-04", "url": "https://guide.michelin.com/sg/en/article/michelin-guide-ceremony/full-list-michelin-guide-sg-2026" }, { "id": "tokyo2024overview", "title": "The MICHELIN Guide Tokyo 2024: Newly Awarded Restaurants Announced Including One 3-Star Restaurant", "author": "MICHELIN Guide", "date": "2023-12-04", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelinguide-tokyo-2024-en" }, { "id": "italy2024overview", "title": "MICHELIN Guide Italy 2024 is unveiled today!", "author": "MICHELIN Guide", "date": "2023-11-14", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-italy-2024-is-unveiled-today" }, { "id": "spain2024overview", "title": "2 New Three MICHELIN Star Restaurants Shine in The MICHELIN Guide Spain 2024 Selection", "author": "MICHELIN Guide", "date": "2023-11-28", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-spain-2024-selection-three-star-restaurants-" }, { "id": "portugal2024overview", "title": "A new Two Star restaurant is highlighted in the selection of the MICHELIN Guide Portugal 2024", "author": "MICHELIN Guide", "date": "2024-02-28", "url": "https://guide.michelin.com/en/article/news-and-views/a-new-two-star-restaurant-is-highlighted-in-the-selection-of-the-michelin-guide-portugal-2024" }, { "id": "ukireland2024overview", "title": "A New Three Star Restaurant in The MICHELIN Guide Great Britain \u0026 Ireland", "author": "MICHELIN Guide", "date": "2024-02-05", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/all-the-winners-from-the-2024-michelin-guide-ceremony-great-britain-ireland" }, { "id": "nordic2024overview", "title": "2 New Three Star Restaurants in The MICHELIN Guide Nordic Countries 2024", "author": "MICHELIN Guide", "date": "2024-05-27", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/2-new-three-star-restaurants-in-the-michelin-guide-nordic-countries-2024" }, { "id": "singapore2024overview", "title": "The MICHELIN Guide Singapore 2024 Full Selection: Newly Awarded Restaurants Announced", "author": "MICHELIN Guide", "date": "2024-06-24", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/singapore-full-selection-2024" }, { "id": "shanghai2024overview", "title": "148 Restaurants Shine in the MICHELIN Guide Shanghai 2024, Including 5 New One-Starred Restaurants", "author": "MICHELIN Guide", "date": "2023-11-16", "url": "https://guide.michelin.com/en/article/news-and-views/michelin-guide-shanghai-2024" }, { "id": "beijing2024overview", "title": "The MICHELIN Guide Beijing 2024: First Restaurant Offering Teochew Specialties is Awarded Three MICHELIN Stars", "author": "MICHELIN Guide", "date": "2023-10-15", "url": "https://guide.michelin.com/en/article/news-and-views/michelin-guide-beijing-2024" }, { "id": "brazil2024overview", "title": "New MICHELIN Star Restaurants Shine in The MICHELIN Guide Rio de Janeiro and São Paulo 2024 Selection", "author": "MICHELIN Guide", "date": "2024-05-21", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/new-michelin-star-restaurants-shine-in-the-michelin-guide-rio-de-janeiro-and-sao-paulo-2024-selection" }, { "id": "france2024overview", "title": "Le palmarès du Guide MICHELIN France 2024", "author": "MICHELIN Guide", "date": "2024-03-18", "url": "https://guide.michelin.com/fr/fr/article/michelin-guide-ceremony/le-palmares-du-guide-michelin-france-2024" }, { "id": "texas2026stars", "title": "Every MICHELIN-Starred Restaurant in Texas for 2026", "author": "MICHELIN Guide", "date": "2026-10-08", "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/every-michelin-starred-restaurant-in-texas-for-2026" }, { "id": "american_south2026stars", "title": "Every MICHELIN-Starred Restaurant in the American South for 2026", "author": "MICHELIN Guide", "date": "2026-10-21", "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/every-michelin-starred-restaurant-in-the-american-south-for-2026" }, { "id": "michelin_homepage_20261030", "title": "MICHELIN Guide homepage (navigation snapshot accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/en" }, { "id": "michelin_ceremony_listing_20261030", "title": "MICHELIN Guide Ceremony articles listing (accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/en/articles/michelin-guide-ceremony" }, { "id": "michelin_robots_20261030", "title": "MICHELIN Guide robots.txt (accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/robots.txt" }, { "id": "newzealand2026guide", "title": "The Inaugural MICHELIN Guide New Zealand 2026 Restaurant Selection", "author": "MICHELIN Guide", "date": "2026-06-29", "url": "https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-new-zealand-2026-restaurant-selection" }, { "id": "newzealand2026directory", "title": "New Zealand MICHELIN Restaurants - The MICHELIN Guide (dynamic directory snapshot accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/nz/en/selection/new-zealand/restaurants" }, { "id": "taiwan2024selection", "title": "The MICHELIN Guide Taiwan 2024: Full Selection", "author": "MICHELIN Guide", "date": "2024-08-27", "url": "https://guide.michelin.com/tw/en/article/michelin-guide-ceremony/michelin-guide-taiwan-starred-restaurant-2024" }, { "id": "thailand2024selection", "title": "The MICHELIN Guide Thailand 2024", "author": "MICHELIN Guide", "date": "2023-12-13", "url": "https://guide.michelin.com/th/en/article/michelin-guide-ceremony/michelin-guide-thailand-2024" }, { "id": "vancouver2024stars", "title": "The MICHELIN Guide Vancouver 2024: All the Stars", "author": "MICHELIN Guide", "date": "2024-10-03", "url": "https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-guide-vancouver-canada-stars" }, { "id": "california2024newstars", "title": "The MICHELIN Guide California 2024: New Stars Announced", "author": "MICHELIN Guide", "date": "2024-08-05", "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/michelin-guide-california-stars" } ], "createdAt": "2026-10-30T04:02:05+08:00", "updatedAt": "2026-10-30T16:44:26+08:00", "updatedBy": "user:admin", "revision": 74, "body": "本索引以《米其林指南》标示的版次年份为准，整理2022—2026版。各地区分别发布指南；版次覆盖一个国家、若干地区或城市组合，公告日期可能早于版次年份。下列日期是官方来源的发布日期，不是餐厅的评级“生效日”。本索引截至2026-10-30，仅汇总本知识库已核实的资料，不是全球完整的指南清单或餐厅总榜。[^about][^stars]\n\n## 国家与城市对应关系\n\n索引内144条带米其林指南标签的2022—2026版榜单作品均有地点关系，144条作品链接均已在本索引中核对。近期补齐了巴黎市区2022—2025四份名单的法国关系；阿联酋11份、卡塔尔3份、沙特阿拉伯1份指南作品也已分别关联对应城市与国家。对于跨城、跨州或全国版次，按官方名单实际覆盖范围连接地点；不能确认的城市或餐厅身份不作猜配。\n\n餐厅档案另行抽查全集：当前有1,203个带米其林指南标签的餐厅档案，均为已发布条目，且全部有来源和 `located_in` 城市关系。正文长度审计发现19篇少于80字、277篇少于180字；短文仅作为复核候选，是否需要扩写须看官方评审介绍或餐厅自有资料是否提供可核事实，不以重复套句凑字数。\n\n## 2022版已核实的地区发布资料\n\n以下来源可确认各版发布或年度新星信息，但没有一条能证明覆盖全部餐厅的逐家历史目录；不得将“新星/升星报道”标作完整存量名单。\n\n- [[work_michelin_guide_tokyo_2022_overview|东京年度概况]] — 官方文章2021-11-30；统计432家（12家三星、41家二星、150家一星、229家Bib），overview，不是432家逐店名单；[[work_michelin_guide_tokyo_2022_new_stars|新星与升星名单（部分）]]列6项年度变动。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin-guide-tokyo-2022-eng)\n- [[work_michelin_guide_shanghai_2022_overview|上海年度概况]] — 官方文章2021-11-12；统计2家三星、8家二星、37家一星；Bib数量在官方资料中存在20/21家差异，overview；[[work_michelin_guide_shanghai_2022_new_stars|新星名单（部分）]]列6项年度变动。[官方页面](https://guide.michelin.com/en/article/news-and-views/the-michelin-guide-shanghai-2022-one-new-three-michelin-star-restaurant)\n- [[work_michelin_guide_beijing_2022_overview|北京年度概况]] — 官方文章2022-01-26；统计100家（2家三星、3家二星、29家一星、18家Bib），overview；[[work_michelin_guide_beijing_2022_new_stars|新星名单（部分）]]列5项变动。[[work_michelin_guide_beijing_2022_stars|北京星级餐厅名单（部分／数量有差异）]]列出35家名称，官方总数与页面逐名数量不一致，不据此视为无争议全名单。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin-guide-beijing-2022-new-stars)\n- [[work_michelin_guide_seoul_2022_overview|首尔年度概况]] — 官方文章2021-11-25；统计169家（2家三星、7家二星、24家一星、61家Bib、75家Selected），overview；[[work_michelin_guide_seoul_2022_new_stars|新星名单（部分）]]列8项变动。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin-guide-seoul-2022-eng)\n- 西班牙与葡萄牙 — 官方《España \u0026 Portugal 2022》完整星级名单共262家；按名单明确标注的城市字段筛选：[[work_michelin_guide_spain_portugal_2022_barcelona_stars|巴塞罗那]]19家（2家三星、6家二星、11家一星），17家已链接餐厅实体、2项保留官方名单行但尚无实体；[[work_michelin_guide_spain_portugal_2022_madrid_stars|马德里]]21家（1家三星、5家二星、15家一星），16家已链接餐厅实体、5项保留官方名单行但尚无实体。城市范围仅按官方名单标注，不延伸至周边城镇或其他国家。[官方完整名单](https://guide.michelin.com/es/es/articulo/news-and-views/guia-michelin-espana-portugal-2022-lista-completa-de-las-estrellas)\n- 意大利2022版城市星级名单 — 官方完整名单（2021-11-23）按原文城市字段筛选，依2022-11-25官方页面存档复原：[[work_michelin_guide_italy_2022_rome_stars|罗马]]16家（1家三星、1家二星、14家一星，16家均链接实体）；[[work_michelin_guide_italy_2022_milan_stars|米兰]]15家（1家三星、2家二星、12家一星，11家已链接、4行保留（AALTO现页为IYO Kaiseki且缺跨期身份证据；另3家无可核当前个人页））。城市归属采用官方名单原文的 Roma／Milano 城市栏，不扩展至近郊或意大利全境；La Pergola 原文列为“Roma / San Pietro-Città del Vaticano”，故按原文城市字段计入罗马名单，不推及其他梵蒂冈城国餐厅；未发现可链接的2021同城市前版。[官方名单](https://guide.michelin.com/it/it/notizia/news-and-views/guida-michelin-italia-2022-tutte-le-sue-stelle)；[存档快照](https://web.archive.org/web/20221125202154id_/https://guide.michelin.com/it/it/notizia/news-and-views/guida-michelin-italia-2022-tutte-le-sue-stelle)\n- 英国与爱尔兰 — 官方文章2022-02-16，介绍新星及Bib Gourmand餐厅；仅是当年新增名单，未逐家列出完整留星餐厅。[官方页面](https://guide.michelin.com/en/article/michelin-guide-ceremony/new-michelin-stars-and-awards-in-the-michelin-guide-great-britain-ireland-2022)\n- [[work_michelin_guide_new_york_2022_new_stars_partial|纽约市新晋星级餐厅（部分）]] — 官方文章正文日期2022-10-06、JSON-LD发布日期2022-10-07；列19家新获星餐厅（2家二星、17家一星），不代表全市完整星级名单；文章虽链接星级目录，但未证明目录为可回溯的2022历史全名单。[官方页面](https://guide.michelin.com/en/article/michelin-guide-ceremony/2022-new-york-michelin-stars)\n- [[work_michelin_guide_hong_kong_macau_2022_overview|香港／澳门年度概况]] — 官方文章2022-01-19，港澳共收录249家，香港71家、澳门15家获星；[[work_michelin_guide_hong_kong_macau_2022_new_stars|新晋与升星名单（部分）]]列出2家升至二星及9家新晋一星餐厅（均位于香港），另有7家新晋Bib Gourmand；不包括留星餐厅。[官方页面](https://guide.michelin.com/mo/en/article/news-and-views/michelin-guide-hong-kong-macau-2022-unveiled-today-with-11-newly-starred-restaurants)\n- [[work_michelin_guide_singapore_2022_overview|新加坡年度概况]]统计3家三星、7家二星、42家一星星级餐饮场所（41家餐厅及1家街头小吃摊）；[[work_michelin_guide_singapore_2022_new_stars|新晋与升星名单]]列2家升至二星和7家新晋一星，非全部52项星级对象的逐家目录。[官方页面](https://guide.michelin.com/th/en/article/news-and-views/michelin-guide-singapore-2022-new-starred-restaurants)\n- [[work_michelin_guide_dubai_2022_overview|迪拜首版年度概况]] — 官方2022-06-21公布69家餐厅、21种菜系（2家二星、9家一星、14家Bib Gourmand）；为年度概况，不是69家逐店完整名录。[官方结果](https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-dubai-2022-revealed)。指南引入公告曾于2022-03-29发布。\n\n## 2023版已核实的地区发布资料\n\n- [[work_michelin_guide_tokyo_2023_overview|东京年度概况]] — 官方文章2022-11-15；统计422家（12家三星、39家二星、149家一星、222家Bib），overview，不是逐店完整目录；[[work_michelin_guide_tokyo_2023_new_stars|新星名单（部分）]]列18项年度变动。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin-guide-tokyo-2023)\n- [[work_michelin_guide_seoul_2023_overview|首尔年度概况]] — 官方文章2022-10-13；统计176家（2家三星、8家二星、25家一星、57家Bib、84家Selected），overview；[[work_michelin_guide_seoul_2023_new_stars|新星名单（部分）]]列8项变动。官方星级名录逐名数量为24家，与文中25家星级总数不符，保留差异说明。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin_guide_seoul_2023_selection_announcement-eng)\n- [[work_michelin_guide_shanghai_2023_overview|上海年度概况]] — 官方文章2022-12-16；统计138家（2家三星、9家二星、39家一星、24家Bib、64家Selected），overview；[[work_michelin_guide_shanghai_2023_new_stars|新星名单（部分）]]列4家新获星餐厅。[官方页面](https://guide.michelin.com/en/article/michelin-guide-ceremony/michelin-guide-shanghai-2023-celebrates-4-new-star-restaurants)\n- 意大利 — 官方文章2022-11-08宣布2023版；为版次揭晓/年度结果报道，不作为全国完整留星餐厅逐家名单。[官方页面](https://guide.michelin.com/en/article/news-and-views/michelin-guide-italy-2023-is-unveiled-today)\n- [[work_michelin_guide_new_york_city_2023_two_star_partial|纽约市二星名单（部分）]] — 官方跨城新闻稿2023-11-08只点名odo与Sushi Noz两家纽约市新获二星餐厅；同稿提到8家纽约餐厅首次获星但未逐名列出，因此本表不是纽约市完整星级或新星名单。[官方稿](https://www.michelin.com/en/publications/products-and-services/michelin-guide-2023-new-york-chicago-and-washington-a-new-three-michelin-star-restaurant)\n- [[work_michelin_guide_chicago_2023_stars|芝加哥市星级名单]] — 官方PDF列出21家（3家三星、2家二星、16家一星），覆盖2023版芝加哥市星级餐厅；不含Bib Gourmand或Selected类别。作品的21家餐厅档案均已复读确认星级正文无“undefined”占位。索引没有可链接的2022版芝加哥星级作品。[官方稿及PDF入口](https://www.michelin.com/en/publications/products-and-services/michelin-guide-2023-new-york-chicago-and-washington-a-new-three-michelin-star-restaurant)。\n- [[work_michelin_guide_thailand_2023_overview|泰国年度概况]] — 官方文章2022-11-28，统计441家（6家二星、29家一星、189家Bib、217家Selected）；[[work_michelin_guide_thailand_2023_new_stars|新晋与晋升一星名单（部分）]]只列5家新增/晋升一星，非全部29家一星。[官方页面](https://guide.michelin.com/en/article/news-and-views/the-2023-michelin-guide-thailand-celebrates-5-new-one-michelin-star-restaurant)\n- 英国与爱尔兰 — 官方文章2023-03-27，公布年度新星和特别奖；不是完整留星名录。[官方页面](https://guide.michelin.com/en/article/michelin-guide-ceremony/new-stars-awards-in-the-michelin-guide-great-britain-ireland-2023)\n- [[work_michelin_guide_dubai_2023_new_stars|迪拜新晋与晋升星级名单（部分）]] — 官方文章2023-05-23称第二版共推荐90家餐厅，只列新晋/晋升星级项目，不含留星餐厅；不是完整名单。[官方页面](https://guide.michelin.com/en/article/news-and-views/the-michelin-guide-dubai-2023-new-stars-shine-in-this-culinary-hotspot-gbi)\n- [[work_michelin_guide_abu_dhabi_2023_overview|阿布扎比首版概览与公告点名餐厅（部分）]] — 版次为2023版，官方于2022-11-11发布首版结果；共42家，公告逐名列出3家一星和4家Bib Gourmand，其他35家未逐名列出。[官方结果](https://guide.michelin.com/en/article/news-and-views/3-michelin-star-restaurants-abu-dhabi-eng)；[首版发布预告](https://guide.michelin.com/en/article/news-and-views/the-michelin-guide-arrives-in-abu-dhabi)\n- [[work_michelin_guide_hong_kong_macau_2023_overview|香港／澳门年度概况]] — 官方文章2023-04-26称完整选择共250家（香港206、澳门44），95家获星；页面含21家餐厅介绍链接；[[work_michelin_guide_hong_kong_macau_2023_mentioned_restaurants|公告点名餐厅（部分）]]仅记录这21家，不视为250家逐店目录。[官方页面](https://guide.michelin.com/hk/en/article/michelin-guide-ceremony/michelin-guide-hong-kong-macau-2023)\n- [[work_michelin_guide_singapore_2023_overview|新加坡年度概况]] — 官方文章2023-06-27称完整选择286处、星级餐厅55家；[[work_michelin_guide_singapore_2023_new_stars|新晋一星名单]]列出Born、Poise、Seroja、Sushi Sakuta和Willow，不是286项逐项历史名单。[官方页面](https://guide.michelin.com/th/en/article/michelin-guide-ceremony/michelin-guide-singapore-2023-selection)\n- [[work_michelin_guide_singapore_2023_bib_new|新加坡新晋Bib Gourmand名单（部分）]] — 官方文章2023-06-15称共79家Bib，其中19家当年新增（2家餐厅、17个小贩摊位）；该词条只列新增项目，不代表完整79家名单。[官方页面](https://guide.michelin.com/jp/en/article/michelin-guide-ceremony/singapore-bib-gourmand-2023)\n- 北欧五国 — 官方文章2023-06-12，覆盖丹麦、芬兰、冰岛、挪威、瑞典；统计271家、当年新增42家，重点介绍新增星级与绿星，非271家逐店完整名单。[官方页面](https://guide.michelin.com/en/article/michelin-guide-ceremony/the-michelin-guide-nordic-countries-2023-is-out)\n\n## 2025版地区资料\n\n- [[work_michelin_guide_beijing_2025_overview|北京年度概况]] — 官方文章2024-10-14；有收录及星级总量，overview，不是逐家完整目录；[[work_michelin_guide_beijing_2025_three_star|三星名单]]完整列出该版两家三星餐厅。\n- [[work_michelin_guide_shanghai_2025_overview|上海年度概况]] — 2024-11-18；有部分星级总量及三星信息，overview；[[work_michelin_guide_shanghai_2025_three_star|三星名单]]完整列出该版两家三星餐厅，不含其他星级类别。\n- [[work_michelin_guide_tokyo_2025_overview|东京年度概况]] — 2024-10-16；有收录及类别总量，overview；[[work_michelin_guide_tokyo_2025_stars|三星名单（部分）]]仅列文章介绍的新晋三星。\n- [[work_michelin_guide_kyoto_osaka_2025_overview|京都／大阪年度概况]] — 2025-03-26；有类别总量，overview；[[work_michelin_guide_kyoto_osaka_2025_three_star_partial|三星名单（部分）]]不是全名单。\n- [[work_michelin_guide_seoul_busan_2025_overview|首尔／釜山年度概况]] — 2025-02-26；overview；[[work_michelin_guide_seoul_busan_2025_three_star|三星名单]]只覆盖三星层级。\n- [[work_michelin_guide_hong_kong_macau_2025_stars|香港／澳门三星与二星名单]] — 2025-03-12；三星、二星逐家列出，一星只有总数，故不是全星级名单。\n- [[work_michelin_guide_thailand_2025_overview|泰国年度概况]] — 官方2024-11-28公布2025版共462家：36家星级（1家三星、7家二星、28家一星）、156家Bib Gourmand、270家Selected；全国分类总量不等于曼谷名单，也不能用于还原留星餐厅逐店名单。[[work_michelin_guide_thailand_2025_three_star|三星名单]]只列Sorn这一唯一三星。[^thai2025stats]\n- [[work_michelin_guide_singapore_2025_overview|新加坡年度概况]] — 官方2025-07-24公布288家餐饮场所（42家星级：3家三星、7家二星、32家一星；89家Bib Gourmand、157家入选）；另有2家绿星，绿星与其他类别重叠。[[work_michelin_guide_singapore_2025_all_stars|完整星级名单]]逐名列出全部42家星级餐厅。[官方完整名单](https://guide.michelin.com/en/article/michelin-guide-ceremony/full-list-michelin-guide-sg-2025)。\n- [[work_michelin_guide_france_2025_overview|法国年度概况]] — 2025-03-31；官方完整星级名单；[[work_michelin_guide_france_2025_paris_stars|巴黎市星级名单]]按巴黎市界列123家（10三星、17二星、96一星），123家均已链接餐厅词条并补入可核实的官方介绍；历史页面失效、后续身份无法确认或餐厅自有页面信息有限时，词条明确限定可确认内容，不将其他同名餐厅资料移用。不含大巴黎其他市镇。\n- [[work_michelin_guide_italy_2025_overview|意大利新星概况]] — 2024-11-05；年度新星，不是留星餐厅完整名单；[[work_michelin_guide_italy_2025_new_stars|摩德纳新晋一星记录（部分）]]只涉及该城市新晋餐厅。\n- [[work_michelin_guide_spain_andorra_2025_overview|西班牙与安道尔年度概况]] — 2024-11-26；有星级总量及新星资料，overview；[[work_michelin_guide_spain_andorra_2025_barcelona_new_stars|巴塞罗那新晋一星名单（部分）]]列4家新店，不是全市名单。\n- 西班牙2025版城市星级名单 — 官方完整名单（2024-11-26）按城市字段筛选：[[work_michelin_guide_spain_2025_barcelona_stars|巴塞罗那]]29家（4家三星、2家二星、23家一星；26家已链接、3行保留），[[work_michelin_guide_spain_2025_madrid_stars|马德里]]28家（1家三星、5家二星、22家一星；24家已链接、4行保留）。原页面现显示2026版，名单据2025-09-29保存的官方页面快照复原；归档全文的二星标题称33家、逐店行计32家，城市筛选按实际行列计数。两个城市榜分别链接对应2024版前版。[官方完整名单](https://guide.michelin.com/es/es/articulo/michelin-guide-ceremony/todas-las-estrellas-de-la-guia-michelin-espana-2025)；[存档快照](https://web.archive.org/web/20250929132102id_/https://guide.michelin.com/es/es/articulo/michelin-guide-ceremony/todas-las-estrellas-de-la-guia-michelin-espana-2025)\n- [[work_michelin_guide_nordic_2025_overview|北欧国家年度概况]] — 2025-06-16；有类别统计和年度新星/奖项，overview；[[work_michelin_guide_nordic_2025_copenhagen_new_stars|哥本哈根新晋一星名单（部分）]]列3家新店，不是全市名单。\n- [[work_michelin_guide_uk_ireland_2025_overview|英国与爱尔兰年度概况]] — 2025-02-10；有类别统计及奖项，overview；[[work_michelin_guide_uk_ireland_2025_london_new_stars|伦敦新星名单（部分）]]只列新晋项目。\n- [[work_michelin_guide_new_york_city_2025|纽约市星级名单]] — 2025-11-19；覆盖该版星级餐厅，不包括Bib、绿星及全部Selected类别。\n- [[work_michelin_guide_toronto_region_2025_stars|多伦多及周边地区星级名单]] — 官方2025-09-18完整列17家获星餐厅（1家二星、16家一星），范围包括多伦多、安大略省及Lincoln、Oakville、North York、Creemore；本榜覆盖星级类别，不包括其他入选类别；未确认2024年同范围前版。[官方文章](https://guide.michelin.com/us/en/article/michelin-guide-ceremony/the-best-restaurants-in-toronto-for-2025)\n- [[work_michelin_guide_mexico_2025|墨西哥星级名单]] — 2025-06-03；完整星级名单范围（2家二星、21家一星）；另有[[work_michelin_guide_mexico_2025_overview|年度星级概况]]。\n- [[work_michelin_guide_california_2025_overview|加州年度概况]] — 2025-06-27；统计全州收录及年度新星；[[work_michelin_guide_california_2025|加州完整星级名单]]覆盖87家获星餐厅（8三星、14二星、65一星），不含Bib、绿星及其他Selected餐厅。\n- [[work_michelin_guide_brazil_2025_overview|里约／圣保罗年度概况]] — 2025-05-14；有双城合计数量与新星信息，overview，不是逐家完整名单；[[work_michelin_guide_brazil_2025_partial_stars|公告逐名星级餐厅（部分）]]列出5家留星二星与4家新晋一星，共9家，不是全体星级餐厅目录。[官方公告](https://www.michelin.com/en/publications/products-and-services/the-michelin-guide-rio-de-janeiro-sao-paulo-2025)。\n\n## 2024版已收录资料\n\n- [[work_michelin_guide_seoul_busan_2024_new_stars|首尔／釜山新增与升星名单（部分）]] — 官方文章2024-02-21；首尔只列出当年升星/新星，属部分名单；釜山为首版，官方报告的3家一星均在名单中。\n- [[work_michelin_guide_kyoto_osaka_2024_new_stars|京都／大阪新增与升星名单（部分）]] — 官方文章2024-04-08；有当年新增与升星及类别总量，不是完整留星名单。\n- [[work_michelin_guide_hong_kong_macau_2024_bib_overview|香港／澳门必比登推介概况]] — 官方文章2024-03-07统计香港67家、澳门10家，共77家，其中10家为新晋；[[work_michelin_guide_hong_kong_macau_2024_bib_new|新晋必比登名单（部分）]]列7家香港与3家澳门新增项目，不代表完整77家名单。[官方页面](https://guide.michelin.com/mo/en/article/michelin-guide-ceremony/michelin-guide-hong-kong-macau-bib-gourmand-selection-2024)\n- [[work_michelin_guide_mexico_2024_stars|墨西哥星级名单]] — 官方页面2024-05-14（JSON-LD发布日期2024-05-15）；完整覆盖18家星级餐厅（2家二星、16家一星），不包括6家绿星及42家必比登推介，也不覆盖全部入选餐厅。\n- [[work_michelin_guide_busan_2024_stars|釜山星级餐厅名单]] — 官方文章2024-02-21；釜山首版完整列出3家一星（Mori、Fiotto、Palate），仅覆盖星级类别，不含Bib Gourmand与其他入选餐厅。\n- [[work_michelin_guide_new_york_2024_stars|纽约版星级餐厅名单]] — 官方星级文章2024-12-09；完整列出该版73家星级餐厅（5家三星、14家二星、54家一星），其中64家在纽约市、9家在周边城镇；不包括绿星、Bib Gourmand或全部Selected餐厅。[官方文章](https://guide.michelin.com/ae-du/en/article/michelin-guide-ceremony/michelin-guide-new-york-stars)\n- 西班牙2024版城市星级名单 — 官方完整名单（2023-11-28）按城市字段筛选：[[work_michelin_guide_spain_2024_barcelona_stars|巴塞罗那]]26家（4家三星、3家二星、19家一星；23家已链接、3行保留官方名单），[[work_michelin_guide_spain_2024_madrid_stars|马德里]]26家（1家三星、6家二星、19家一星；21家已链接、5行保留官方名单）。原页面现已显示后续版次，本名单依2025-01-22保存的官方页面快照复原；未找到2023版同范围城市榜。[官方完整名单](https://guide.michelin.com/es/es/articulo/michelin-guide-ceremony/todas-las-estrellas-de-la-guia-michelin-espana-2024)；[存档快照](https://web.archive.org/web/20250122182111id_/https://guide.michelin.com/es/es/articulo/michelin-guide-ceremony/todas-las-estrellas-de-la-guia-michelin-espana-2024)\n\n## 欧洲2026版城市筛选（西班牙与意大利）\n\n- MICHELIN官方《Todos los restaurantes con Estrellas MICHELIN en España 2026》列西班牙与安道尔307家星级餐厅；西班牙部分共306家，另有安道尔1家。按官方名单的城市字段筛选，[[work_michelin_guide_spain_2026_barcelona_stars|巴塞罗那]]29家（4家三星、5家二星、20家一星；27家已链接实体，2项保留官方名单行），[[work_michelin_guide_spain_2026_madrid_stars|马德里]]31家（1家三星、6家二星、24家一星；29家已链接实体，2项保留官方名单行）。城市名单不延伸至周边城镇；2026版两城分别连接对应的2025版名单，2025版再连接2024版；尚未找到2023版同范围城市榜。[官方完整名单](https://guide.michelin.com/es/es/articulo/michelin-guide-ceremony/todos-los-restaurantes-con-estrellas-michelin-en-espana-2026)\n\n- 意大利2026版 — MICHELIN于2025-11-19公布第71版指南；全国概况称近2,000家入选、125家以上新入选，并报告1家新晋三星、2家升至二星、22家新晋一星。这里的星级变化数是当年新增／升星数，不是全国各星级存量总数。[[work_michelin_guide_italy_2026_overview|全国全名单与星级概况]]属于overview，不是逐店完整餐厅名录。依据官方全国完整星级名单按原文城市字段筛选，[[work_michelin_guide_italy_2026_rome_stars|罗马]]20家（1家三星、3家二星、16家一星），[[work_michelin_guide_italy_2026_milan_stars|米兰]]18家（1家三星、3家二星、14家一星）；分别仅按Roma与Milano字段计数，不扩展至近郊或大区其他城市。与本索引已收录的2022同口径城市名单相比，罗马从16家（1/1/14）至20家，米兰从15家（1/2/12）至18家；差异只比较两版完整城市名单，不推断2023—2025中间年份的获星时间。2023—2025年尚无已核实的罗马或米兰完整同范围名单，因此2026城市表不设上一版关系；2022名单作为较早对照资料保留。[官方2026完整星级名单](https://guide.michelin.com/it/it/notizia/michelin-guide-ceremony/tutte-le-stelle-della-guida-michelin-italia-2026)\n\n## 亚洲2026版\n\n- [[work_michelin_guide_seoul_busan_2026_all_stars|首尔／釜山星级名单]] — 官方文章2026-03-05逐名列出46家星级餐厅：首尔42家（三星1、二星10、一星31）、釜山4家（一星4）。名单不逐家列绿星、Bib Gourmand或Selected。[^kr2026stars]\n- [[work_michelin_guide_hong_kong_macau_2026_three_star|香港／澳门三星名单]] — 2026-03-19；完整覆盖三星层级，不包括二星、一星逐家名单。\n- [[work_michelin_guide_tokyo_2026_three_star_partial|东京三星名单（部分）]] — 2025-09-24；仅列新晋三星Myojaku，不是12家三星全名单。\n- [[work_michelin_guide_singapore_2026_overview|新加坡年度概况]] — 官方2026-08-04称全版共307家餐饮场所，星级分布为3家三星、9家二星、33家一星；该概况以前版2025 overview为上一期。\n- [[work_michelin_guide_singapore_2026_new_star_awards|新加坡2026版星级变动名单（部分）]] — 官方公告逐名列出8家新晋或升星餐厅（2家新晋／升至二星、5家新晋一星、1家升至一星）；全版有45家星级餐厅，故此名单不含全部星级餐厅；与2025完整星级名单建立上一期关系。[官方公告](https://guide.michelin.com/en/article/michelin-guide-ceremony/singapore-full-selection-2026)。\n\n## 美洲与中东2024—2026版\n\n- [[work_michelin_guide_abu_dhabi_2024_overview|阿布扎比2024版年度概况]] — 官方2023-12-07公布第二版共46家（4家一星、6家Bib Gourmand，覆盖21种菜系）；Erth为新增一星。该文章点名项目不构成完整46家名录。[官方公告](https://guide.michelin.com/ae-az/en/article/michelin-guide-ceremony/a-new-michelin-star-restaurant-joins-the-michelin-guide-abu-dhabi-2024)。\n- [[work_michelin_guide_dubai_2024_overview|迪拜2024版年度概况]] — 官方2024-07-04公布第三版共106家，新增Row on 45二星、4家一星与6家Bib Gourmand；总计4家二星、15家一星、3家绿星。新增Bib数不是类别总数；此文不是106家逐店名录。[官方公告](https://guide.michelin.com/ae-du/en/article/michelin-guide-ceremony/michelin-guide-dubai-2024)。\n\n- [[work_michelin_guide_abu_dhabi_2026|阿布扎比2026完整名单（Bib跨页计数差异）]] — 官方发布文2025-10-23完整列出56家（3家一星、10家Bib、43家Selected）；同官网Bib目录页面显示9家，保留跨页面差异。\n- [[work_michelin_guide_doha_2026|多哈2026完整名单]] — 2025-12-09；官方全类别名单共44家（3家一星、8家Bib、33家Selected）。\n- [[work_michelin_guide_dubai_2026|迪拜2026完整名单]] — 2026-10-06；官方全类别名单共122家。\n- [[work_michelin_guide_california_2026|加州2026完整星级名单]] — 官方2026-06-24逐名列出83家获星餐厅（10家三星、13家二星、60家一星）；有加州与美国范围及2025版前版关系。文章正文称8家新晋一星，但逐名表有9项标记NEW，保留差异。本名单只覆盖星级，不含Bib Gourmand、绿星或全部Selected餐厅。[官方文章](https://guide.michelin.com/en/article/michelin-guide-ceremony/guide-michelin-california)\n- [[work_michelin_guide_mexico_2026|墨西哥2026星级名单]] — 官方文章2026-05-20完整列出29家获星餐厅（2家二星、27家一星）；有前版链接与墨西哥、哈利斯科、尤卡坦州范围关系，不含Bib Gourmand、绿星及其他入选餐厅。[官方文章](https://guide.michelin.com/mx/es/articulo/michelin-guide-ceremony/estrellas-michelin-mexico-2026-nuevas-incorporaciones-y-tendencias-que-marcan-el-ano).\n- [[work_michelin_guide_toronto_2026_stars_partial|多伦多及周边地区2026星级记录（部分）]] — 官方文章2026-09-22称全版15家星级餐厅、当年没有新晋星级者，但仅明确点名Enigma Yorkville（保留一星）与Restaurant 20 Victoria（保留一星）；本条仅记这2家，不是15家完整名单，并链接2025版完整星级名单为前版。[官方文章](https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/every-michelin-starred-restaurant-in-toronto-region-for-2026)\n- [[work_michelin_guide_abu_dhabi_2025_overview|阿布扎比年度概览]] — 官方公告2024-10-31公布48家（4家一星、7家Bib、37家Selected）；历史完整名单链接现已指向2026版页面。[[work_michelin_guide_abu_dhabi_2025_partial|公告逐名部分名单]]列14家（4家一星、7家Bib、3家当年新增Selected），不能替代完整48家名单。[官方发布页](https://guide.michelin.com/ae-az/en/article/michelin-guide-ceremony/michelin-guide-abu-dhabi-2025-selection-launch)。\n- [[work_michelin_guide_doha_2025_overview|多哈首版年度概览]] — 官方公告2024-12-12公布33家（2家一星、4家Bib、27家Selected）；历史完整名单链接现已指向2026版页面。[[work_michelin_guide_doha_2025_partial|公告逐名部分名单]]仅列公告明确点名的6家（2家一星、4家Bib），不能替代完整33家名单。[官方公告](https://guide.michelin.com/ae-az/en/article/michelin-guide-ceremony/inaugural-michelin-guide-doha-2025-announced)。\n- [[work_michelin_guide_dubai_2025_overview|迪拜年度概览与公告点名餐厅（部分）]] — 官方文章2025-05-22公布第四版、称共119家；该条目关联公告点名的2家新晋三星、2家新晋一星和5家新晋Bib Gourmand，不是完整名单；公告完整名单链接目前已更新为2026版。[官方公告](https://guide.michelin.com/ae-du/en/article/michelin-guide-ceremony/three-michelin-stars-dubai-2025)\n\n- [[work_michelin_guide_saudi_arabia_2026_snapshot|沙特阿拉伯官网目录快照]] — Michelin集团2026-02-05发布公告统计51家（11家Bib Gourmand、40家Selected）；2026-10-30 08:47:50–08:48:10（Asia/Singapore）直连官网第1页与第2页，观察到49张实际卡片、49个唯一profile URL（第1页48家，第2页Toki），类别为10家Bib Gourmand与39家Selected。香港Hong在当前页仅出现一次。较早缓存保存于同日08:32:04，记录49卡/48 URL/11个Bib标记并重复Hong；这是不同分页抓取状态，保留为缓存差异，不代表当前目录。49项均链接餐厅档案，并已回读确认49/49具备MICHELIN个人页来源、具体正文、`tag-michelin-guide`、城市关系及Saudi Arabia国家关系；Fi Glbak与KAYZŌ缺少可用的细节评审文本，档案明确限定可证信息。[首版公告](https://www.michelin.com/en/publications/products-and-services/the-michelin-guide-restaurant-celebration-saudi-arabia-2026)；[目录第1页](https://guide.michelin.com/sa/en/selection/saudi-arabia/restaurants)；[目录第2页](https://guide.michelin.com/sa/en/selection/saudi-arabia/restaurants/page/2)。\n\n## 尚未覆盖与名单口径\n\n本索引目前没有2022–2023版的官方完整逐家历史目录；上列已核实的是部分地区的官方发布/新星资料，不能将未找到的目录页视为未发布。2022–2023条目覆盖东京、北京、上海、首尔、泰国、新加坡及香港／澳门等不同地理范围：东京、北京、上海、首尔均为城市版，泰国为国家版，新加坡为城市国家版，香港与澳门在合并版次中仍分别统计；一城或一版的范围不可推及整个国家或其他地区。法国及其他尚缺地区仍待逐一查源；缺少来源不表示当地没有指南。2024版目前收录首尔／釜山、京都／大阪、香港／澳门、墨西哥，以及迪拜和阿布扎比资料；后两者为官方年度概况和公告点名项目，并非逐店完整名单。其他地区2024版仍待核，不能由现有地区推及全球。也不能以在2024年发布的2025版指南，来代替2024版结果。2026版截至2026-10-30仍须按地区逐一核对；未找到公告时标记“未核实”，只有官方明确表示尚未发布时才标“尚未发布”。\n\n“overview”表示统计或介绍性资料，不是逐店完整目录；“完整星级名单”仅指对应星级类别；“完整名单”需覆盖并核齐该版所称的全部类别。年度新晋名单不能替代留星存量，缺少餐厅不得推断为失星。[^about][^stars]\n\n评价定义见[[concept_michelin_guide|米其林指南与餐厅星级]]、[[concept_michelin_star|米其林星级]]、[[concept_bib_gourmand|必比登推介]]、[[concept_michelin_green_star|米其林绿星]]、[[concept_michelin_selected|指南入选餐厅]]与[[concept_michelin_ranking_method|排名与年度比较口径]]。\n\n## 法国巴黎市区 2022—2024版\n\n以下名单从各年度《米其林指南法国版》官方全国完整星级名单中，按官方所在地明确属于巴黎市（含20个巴黎区）的记录筛选；不含巴黎市界外的法兰西岛其他市镇。星级仅表示对应年度评定，不跨年度推定。\n\n- [[work_michelin_guide_france_2022_paris_stars|巴黎市区星级名单（2022）]] — 108家：三星10、二星14、一星84；链接96家已建餐厅词条，另12行为有官方名单来源的未链接名录项。官方全文发布日期2022-03-22。\n- [[work_michelin_guide_france_2023_paris_stars|巴黎市区星级名单（2023）]] — 116家：三星9、二星15、一星92；链接108家已建餐厅词条，另8行为有官方名单来源的未链接名录项。官方全文发布日期2023-03-06。\n- [[work_michelin_guide_france_2024_paris_stars|巴黎市区星级名单（2024）]] — 121家：三星10、二星16、一星95；链接117家已建餐厅词条，另4行为有官方名单来源的未链接名录项。官方全文发布日期2024-03-18。\n\n三年列表均为巴黎市界筛选，不是法国全国名单；未链接的名称保持为官方名录记录，不据此臆造餐厅实体。\n\n## 2025版新增逐名星级变动名单\n\n- [[work_michelin_guide_tokyo_2025_new_star_awards|东京新晋与升星餐厅名单]] — 官方于2024-10-16公布，逐名列出15家星级变动餐厅（升三星1家、升二星1家、新获一星13家）；不是该版170家星级餐厅完整目录。类别总量与评审口径见[[work_michelin_guide_tokyo_2025_overview|东京2025版年度概况]]。[^tokyo2025awards]\n- [[work_michelin_guide_uk_ireland_2025_new_stars|英国与爱尔兰新晋星级餐厅名单]] — 官方于2025-02-10逐名列出26家新晋星级餐厅（三星1家、二星3家、一星22家）；不包括留星餐厅，不是英爱版220家星级餐厅的完整名录。名单关联英国、爱尔兰及对应城市。[^ukireland2025awards]\n\n## 纽约版 2023—2025 星级名单补充\n\n- [[work_michelin_guide_new_york_2023_stars|纽约市及都会区星级名单（2023）]] — 官方PDF逐店表列72家：三星4家、二星14家、一星54家；同一PDF汇总栏则写71家（4/14/53），相差1家，名单保留两种原始口径。[^ny2023pdf]\n- [[work_michelin_guide_new_york_2024_stars|纽约市及都会区星级名单（2024）]] — 官方年度文章逐名整理73家（5/14/54），覆盖纽约市与周边地点；已链接前版2023名单。两版都属于纽约都会区指南，不等同于纽约市行政界内名单。[^ny2024stars][^ny2023pdf]\n- [[work_michelin_guide_new_york_city_2025|纽约市版星级名单（2025）]] — 官方文章列出72家：三星5家、二星15家、一星52家，并区分纽约市五区与纽约州周边餐厅；72家档案均有可用的官方介绍来源。[^nyc2025]\n\n## 首尔与釜山2026版完整星级名单\n\n- [[work_michelin_guide_seoul_busan_2026_all_stars|首尔／釜山完整星级名单]] — 官方于2026-03-05逐名列出46家星级餐厅：首尔42家（三星1、二星10、一星31），釜山4家（一星4）。完整性仅指星级类别；绿星、必比登和Selected未逐家列入。公开API复核确认46家均有餐厅实体、官方个人页来源与具体介绍、米其林指南标签、地址、城市及韩国国家关系和反向上榜记录；星级类别仅覆盖星级餐厅。[^kr2026stars]\n- 与2025版年度概况对照，首尔星级餐厅由37家变为42家（1/9/27变为1/10/31）；釜山由3家一星变为4家一星。2026完整名单不再指向2025三星子榜，避免将窄层级榜目标成完整前版。[^kr2025overview][^kr2026stars]\n\n## 迪拜2025版完整星级名单\n\n- [[work_michelin_guide_dubai_2025_stars|迪拜2025版完整星级名单]] — 依据MICHELIN官方完整选择页的互联网档案存档，逐项列出19家星级餐厅：三星2家、二星3家、一星14家。完整性仅指三星至一星星级类别，不含绿星、Bib Gourmand与Selected餐厅；19家均关联迪拜餐厅档案。[^dubai2025stars]\n\n## 东京与首尔2022—2023版官方总量对照\n\n- 东京版：官方总收录从2022年的432家变为2023年的422家（少10家）；星级餐厅由203家变为200家（三星持平、二星少2、一星少1），必比登推介由229家变为222家。此为类别总量变化，不能据此判定任何一家餐厅的留榜、迁址或停业。[^tokyo2022compare][^tokyo2023compare]\n- 首尔版：官方总收录从169家变为176家（多7家）；星级餐厅由33家变为35家（二星和一星各多1家、三星持平），必比登推介从61家变为57家，精选餐厅从75家变为84家。2023版公告称一星25家，但逐家文章列出24家；该差异不作为完整一星名单使用。[^seoul2022compare][^seoul2023compare]\n\n## 德国2026版全国及主要城市星级名单\n\n- [[work_michelin_guide_germany_2026|德国全国星级名单]] — MICHELIN官方页面于2026-06-23发布，列339家：三星12、二星48、一星279。每个名单行保留德国及官方城市字段，覆盖201个城市；页面一个空名称锚点重复指向Bandol sur mer，不计为额外餐厅。柏林19家（1/4/14）、汉堡16家（2/2/12）、慕尼黑15家（2/5/8）另有城市子榜。三城50家现均有中英文餐厅档案、MICHELIN官方个人页和国家名单来源，已链接至对应城市及各级榜单（柏林19/19、汉堡16/16、慕尼黑15/15），并回填德国全国榜50个实体关系。随后依据官方个人页补建其余可核验餐厅档案60篇：其中58篇含地址、菜系和评审介绍，St. Laurentiushof - Schockes Küche与Gasthaus Jakob因官方个人页当前显示详情不可用，只保留官方名称、城市、一星与限制说明。全国榜现有338/339家关联餐厅档案；唯一未关联行是Trier的Bagatelle，其官方档案链接当前返回法国Dole的餐厅资料，未据此猜连。新增档案均按榜单城市关联城市与德国，并保留指南和个人页来源。Mountain Hub Gourmet的官方页于2026-10-30显示暂时停业，档案注明该访问时点但仍按2026官方名单保留。[^germany2026stars]\n\n## 加拿大多伦多与周边2024版星级名单\n\n- [[work_michelin_guide_toronto_region_2024_stars|多伦多及周边地区2024星级名单]] — MICHELIN官方于2024-09-18逐名列出16家星级餐厅（二星1、一星15）；另有1家仅获绿星的餐厅，不纳入星级数量。覆盖多伦多及周边地区，与2025版17家星级名单范围可比；2025→2024上一版关系已核验。2025名单中17家餐厅均有城市定位，并经安大略省关联加拿大。[^toronto2024stars]\n\n## 澳洲官方目录快照（2026-10-30访问）\n\n- [[work_michelin_guide_australia_south_australia_2027_directory_snapshot_20261030|南澳大利亚星级餐厅目录快照]] — 官网目录访问时列有11家星级餐厅：二星1家、一星10家。11家均有餐厅档案和城市定位，覆盖阿德莱德、斯特灵、麦克拉伦谷、七丘、坎加里拉、伍德赛德、塞佩尔茨菲尔德；地点沿南澳大利亚州关联至澳大利亚。个人档案标注2027版，但名单是2026-10-30访问时的目录截面，不是2026版发布或历史冻结名单；未发现公告日期，不推定公告时间。[^south_australia_20261030]\n\n- 新西兰官网地区目录（2026-10-30访问）内嵌4张餐厅卡：Auckland的Atelier为Bib Gourmand、Bar Magda为Selected；Queenstown的Soda为Selected；Wellington的Hummingbird为Bib Gourmand。页面标题与H1模板文本同4张卡内容冲突，因此只记录本次页面截面，不视为可回溯的完整指南名单，也不推断以往版次。[^new_zealand_20261030]非洲方面，官网首页目的地导航样本未列非洲国家；浏览器访问南非官方目录时实际落在`/en/za/restaurants`，页面显示当前地区无Selected餐厅、指南覆盖范围持续增加。另一候选路径返回404，另一路径曾被路由至菲律宾。只记录本次页面状态，不据此断言历史上从未有指南。[^south_africa_20261030]\n\n## 美国芝加哥2024版星级名单\n\n- [[work_michelin_guide_chicago_2024_stars|芝加哥星级餐厅名单]] — MICHELIN官方文章于2024-12-09逐名列出19家（2家三星、2家二星、15家一星），覆盖芝加哥、伊利诺伊州及美国；榜单链接18家现有餐厅档案，另保留Daisies官方名单行但未找到可确认档案。18家档案已补米其林标签和Chicago地点关系；星级名单不包含未获星的绿星对象。[^chicago2024stars]\n\n## 美国华盛顿特区2024版星级名单\n\n- [[work_michelin_guide_washington_2024_stars|华盛顿特区星级名单]] — MICHELIN官方文章于2024-12-09逐名列出26家（1家三星、2家二星、23家一星）。其中The Inn at Little Washington实际位于弗吉尼亚州Washington，按官方分区和实际地点同时记录；名单其余条目位于华盛顿特区。24家有可确认档案并已补米其林标签，Mita与Omakase at Barracks Row保留官方名单行；榜单按2023版华盛顿名单建立前版关系。[^washington2024stars]\n- [[work_michelin_guide_chicago_2025_stars|芝加哥2025版星级名单]] — 官方文章于2025-11-19逐名列出20家（1家三星、4家二星、15家一星）；Feld兼获绿星但只按一星计数，名单外Bib Gourmand不计入星级名单。18家链接既有餐厅档案，Cariño与Feld保留官方名单行；18家档案均有米其林标签和Chicago地点关系，榜单的上一版关系指向2024版。[^chicago2025stars]\n\n## 美国华盛顿特区2025版星级名单\n\n- [[work_michelin_guide_washington_2025_stars|华盛顿特区星级名单]] — MICHELIN官方文章于2025-11-19列出25家（无三星、二星3、一星22），星级条目中有绿星重叠不重复计数。23家链接既有档案并已核对城市/州/美国定位；Mita和Omakase at Barracks Row保留官方名称行。The Inn at Little Washington实际位于弗吉尼亚州Washington。该榜与2024版前后链接正确。[^washington2025stars]\n\n## 巴西里约热内卢与圣保罗2026版星级目录快照\n\n- [[work_michelin_guide_brazil_2026_rio_stars_snapshot_20261030|里约热内卢及周边地区]] — 2026-10-30访问的MICHELIN官网目录列8家星级餐厅（0家三星、2家二星、6家一星）；范围为Rio de Janeiro e arredores（城市及周边），不等同行政市界。\n- [[work_michelin_guide_brazil_2026_sao_paulo_stars_snapshot_20261030|圣保罗及周边地区]] — 同日目录列16家星级餐厅（2家三星、1家二星、13家一星）；范围为São Paulo e arredores，不等同行政市界。两地合计24家，与MICHELIN 2026-04-13新闻稿报告的全国星级存量（2家三星、3家二星、19家一星）一致；发布日与目录快照访问日分开记录。两榜覆盖星级类别，不包括Bib Gourmand或Selected；24家餐厅档案均有官方个人页来源、城市和巴西关系、米其林标签及两榜上榜关系。[^brazil2026release][^brazil2026rio][^brazil2026sp]\n\n## 泰国2026版完整星级餐厅名单\n\n- [[work_michelin_guide_thailand_2026_stars|泰国全国星级餐厅名单]] — MICHELIN官方全文于2025-11-27发布，逐名列43家（2家三星、8家二星、33家一星）。按官网原名单标题和卡片节点计数，Baan Tepa虽未显示在二星正文段落内，但作为独立卡片列在“8家二星”标题之下，故计入二星。城市分布：曼谷39家（2/8/29）、暖武里2家、攀牙1家、普吉1家。43家档案均有官方个人页来源、米其林标签及城市与泰国关系；榜单仅覆盖星级餐厅，不含Bib Gourmand或Selected。[^thailand2026stars]\n\n## 新加坡2026版完整星级餐厅名单\n\n- [[work_michelin_guide_singapore_2026_stars|新加坡星级餐厅完整名单]] — MICHELIN官方完整精选文章于2026-08-04发布，逐名列45家星级餐厅：三星3家、二星9家、一星33家。完整性只指星级餐厅，不包括Bib Gourmand或无星Selected类别；与另有的8家新晋/升星变动榜分开记录。45家均有官方个人页和完整名单来源、菜系分类、米其林标签及新加坡关系；档案、菜系和反向上榜记录全量读回一致。[^singapore2026full]\n\n## 库内已发布作品补录与覆盖说明（截至2026-10-30）\n\n对知识库中已发布、标题对应2022—2026指南版次且带米其林指南标签的144条榜单作品逐一与本索引交叉检查后，确认144条均已在本索引中建立链接（截至2026-10-30）。此数字仅描述本次核查时库内已发布作品，不表示全球或各地区的指南覆盖已经完整；后续新建作品应继续纳入索引。索引保留 overview、partial、新星变动名单和动态目录 snapshot 等不同证据类型；这些条目能记录已核实的官方概况或页面截面，但不能因此视作逐店完整榜单。已核实作品的地区和年度范围若窄于指南版名，仍以条目所述城市、周边地区或类别为准。\n\n- [[work_michelin_guide_washington_2023_stars|华盛顿版2023星级名单]] — 逐店表列25家（1/3/21），含弗吉尼亚州Washington镇的The Inn at Little Washington；PDF汇总称指南收录122家，新闻稿网页称123家，故完整性限于星级表，不推广为全部指南收录餐厅。网页日期2023-11-08，PDF内日期2023-11-07。[^ny2023pdf]\n- [[work_michelin_guide_germany_2026_berlin_stars|柏林2026星级名单]] — 从德国全国版名单筛选19家（1/4/14）；按城市筛选，不代表德国全国目录。\n- [[work_michelin_guide_germany_2026_hamburg_stars|汉堡2026星级名单]] — 从德国全国版名单筛选16家（2/2/12）；按城市筛选，不代表德国全国目录。\n- [[work_michelin_guide_germany_2026_munich_stars|慕尼黑2026星级名单]] — 从德国全国版名单筛选15家（2/5/8）；按城市筛选，不代表德国全国目录。三份城市名单均与德国2026全国星级榜关联，官方全国页于2026-06-23发布。[^germany2026stars]\n\n## 第二批全球覆盖审计：2024版缺口与区域版次补录\n\n针对此前完全没有指南作品的2024地区，补入本次能由MICHELIN官方公告核实的年度概况。以下overview记录公告统计与年度变化，不代替逐店完整名单；未获官方名单支持时不补造餐厅条目。\n\n- [[work_michelin_guide_france_2024_overview|法国2024版星级概况]] — 官方统计639家星级餐厅（三星30、二星75、一星534），当年新增2家三星、8家二星、52家一星；巴黎市区另有独立完整城市名单。[^france2024overview]\n- [[work_michelin_guide_italy_2024_overview|意大利2024版星级概况]] — 官方统计395家星级餐厅、13家三星；当年新增2家三星、5家二星、26家一星。[^italy2024overview]\n- [[work_michelin_guide_spain_2024_overview|西班牙2024版年度概况]] — 官方统计共推荐1,266家、271家获星、15家三星；当年新增1家二星与31家一星。[^spain2024overview]\n- [[work_michelin_guide_portugal_2024_overview|葡萄牙2024版年度概况]] — 官方推荐167家餐厅，报告8家二星、31家一星及当年新增情况；本条不推断官方文章未给出的完整星级总量。[^portugal2024overview]\n- [[work_michelin_guide_uk_ireland_2024_overview|英国与爱尔兰2024版年度概况]] — 官方共推荐1,162家；The Ledbury成为第九家三星餐厅，另有6家新增二星、18家新增一星。[^ukireland2024overview]\n- [[work_michelin_guide_nordic_2024_overview|北欧国家2024版年度概况]] — 覆盖丹麦、芬兰、冰岛、挪威、瑞典，共268家餐厅、6家三星；另记新增星级、Bib Gourmand与绿星，不声称为五国逐店榜。[^nordic2024overview]\n- [[work_michelin_guide_tokyo_2024_overview|东京2024版年度概况]] — 官方共推荐504家、183家获星；记录年度升星与新星数量，不是183家逐店星级名单。[^tokyo2024overview]\n- [[work_michelin_guide_singapore_2024_overview|新加坡2024版年度概况]] — 官方完整选择共283个餐饮地点，其中51家获星；本条只录总体与年度变化，不是逐店名单。[^singapore2024overview]\n- [[work_michelin_guide_beijing_2024_overview|北京2024版年度概况]] — 官方共推荐105家：三星3、二星2、一星28、Bib Gourmand 20、Selected 52。[^beijing2024overview]\n- [[work_michelin_guide_shanghai_2024_overview|上海2024版年度概况]] — 官方共推荐148家：三星2、二星8、一星41、Bib Gourmand 26、Selected 71。[^shanghai2024overview]\n- [[work_michelin_guide_brazil_2024_overview|里约热内卢与圣保罗2024版年度概况]] — 两地合计推荐140家：二星6、一星15、Bib Gourmand 37、Selected 82；这是两地指南区域的合计，不能当作巴西全国排名。[^brazil2024overview]\n\n## 2026年美国新增指南区域\n\n- [[work_michelin_guide_texas_2026_stars|德州2026星级名单]] — 官方完整列出19家一星餐厅，覆盖Austin、Dallas、Fort Worth、Houston、San Antonio与Spring；该榜是Texas区域指南，不代表美国全国榜。[^texas2026stars]\n- [[work_michelin_guide_american_south_2026_stars|美国南部2026星级名单]] — 官方完整列出22家星级餐厅（1家二星、21家一星）；这是单独的American South区域指南，不与Texas或美国全国榜合并。[^american_south2026stars]\n\n## 全球覆盖核查边界（访问日期2026-10-30）\n\n本轮对MICHELIN官网首页可见导航及官方指南发布栏目作有限检查，未在这些可见入口和公告中发现非洲国家或城市餐厅指南公告。官网/en/destinations与/en/selection入口在核查时返回404；官方robots.txt也说明不允许自动化抓取或枚举。因此这里只能记为“本次检查未发现公开公告”，不能断言非洲历史上从未有过指南，也不能推断未公开或其他入口不存在覆盖。本索引后续补入台湾、泰国、加拿大温哥华及加州2024资料；港澳2024版仍待核实，未找到可引用的版次概况或历史完整名单，不代表确认该版不存在。[^michelin_homepage_20261030][^michelin_ceremony_listing_20261030][^michelin_robots_20261030]\n\n## 大洋洲：新西兰2026首版指南\n\n- [[work_michelin_guide_new_zealand_2026_named_50|新西兰首版2026指南：星级与必比登推介名单]] — 官方公告共推荐110家，其中15家星级餐厅（1家二星、14家一星）、35家必比登推介及60家Selected。作品逐名列出前50家星级与必比登餐厅；60家Selected仅有类别总数，未伪作完整目录。官方版次覆盖奥克兰、惠灵顿、基督城、皇后镇。[^newzealand2026guide][^newzealand2026directory]\n\n## 2024版新增核实资料（台湾、泰国、加拿大温哥华、加州）\n\n- [[work_michelin_guide_taiwan_2024_overview|台湾版年度概况]]：官方于2024-08-27公布343个餐饮地点、49家星级餐厅，指南覆盖台北、台中、台南、高雄；本页是概况，不是逐家名单。四个覆盖城市现均有已发布地点实体，并已从本指南作品建立地点关系；台中、台南、高雄地点页另有各市政府资料来源。[^taiwan2024selection]\n- [[work_michelin_guide_thailand_2024_overview|泰国版年度概况]]：官方于2023-12-13公布447个餐饮地点，其中7家二星、28家一星、196家Bib Gourmand、216家Selected；属于全国统计，不是曼谷单城统计。[^thailand2024selection]\n- [[work_michelin_guide_vancouver_2024_stars|温哥华版一星完整名单]]：官方2024-10-03逐名列出10家一星餐厅；完整性仅限该年度星级类别。温哥华指加拿大不列颠哥伦比亚省温哥华，不能与美国华盛顿州同名城市混同；已建温哥华城市页并关联加拿大国家页。10项均记录Vancouver／British Columbia／Canada字段，7项链接到官方个人页餐厅档案；另3项因个人页404或错指吉隆坡同名餐厅而保留未关联。[^vancouver2024stars]\n- [[work_michelin_guide_california_2024_new_stars|加州版新增星级名单（部分）]]：官方2024-08-05逐名列出3家新增二星和7家新增一星。这是年度新增名单，不是加州全部星级名录；已关联加利福尼亚州及美国实体。[^california2024newstars]\n\n港澳2024版仍待核实：官方站内检索及候选公告路径尚未提供可引用的完整版次概况或历史完整名单；未据此断言该版不存在，也不以当前动态目录补录历史榜单。", "url": "/concepts/michelin-guide-recent-editions.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "term" }, { "id": "concept_guangzhou_shenjing_roast_goose", "type": "concept", "title": "Shenjing roast goose", "slug": "guangzhou-shenjing-roast-goose", "summary": "Shenjing roast goose is a traditional siu mei dish of Shenjing village on Changzhou Island, Huangpu, Guangzhou: a black-crested goose is hung in a pit or earthen jar and roasted over lychee-wood charcoal, giving crisp skin, tender meat and the fragrance of the wood.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "深井烧鹅博物馆：岭南传奇，味蕾上的凤凰涅槃", "author": "到黄埔去", "date": "2024-03-19", "url": "https://daohuangpuqu.gz-cmc.com/pages/2024/03/19/eb99c93356bb47d2802e7cf06dec5183.html", "locator": "乌鬃鹅、深井烤法与荔枝木燃料段" }, { "id": "s2", "title": "深井烧鹅：黄埔深井村里的驰名美味", "author": "金羊网", "date": "2019-04-19", "url": "https://lvyou.ycwb.com/2019-04/19/content_30243026.htm", "locator": "发源地深井村与“深井”双重含义段" } ], "createdAt": "2026-10-30T16:42:19+08:00", "updatedAt": "2026-10-30T16:42:19+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Shenjing roast goose is a traditional roast-meat dish of Shenjing village on Changzhou Island in the Huangpu district of Guangzhou. “Shenjing” means both the village where it began and its special way of roasting: a deep pit is dug in the ground or an earthen jar is set in it, and the goose is hung inside to roast.[^s1][^s2]\n\n## Method\n\nA local black-crested goose is chosen; the wings, feet and innards are removed, the bird is inflated so that skin and flesh separate, and it is rubbed with a seasoning of five-spice powder, salt, sugar and sand ginger. The cavity is stitched, the skin scalded in boiling water and cooled in cold water, then brushed evenly with sugar syrup and hung to dry in the wind. It goes into the oven over lychee-wood charcoal, where the temperature passes 200 °C; the fat forced out of the skin seeps back into the meat. It is taken out, chopped, and served with crisp skin, tender flesh and plenty of juice, often dipped in plum sauce.[^s1][^s2]\n\n## Spread\n\nShenjing roast goose is one of the representative dishes of Cantonese siu mei; the roast-meat stalls of the village and the restaurants of central Guangzhou both serve it. On Changzhou Island in Huangpu stands the Shenjing Roast Goose Museum, which presents its history and how it is made.[^s1]\n\n[^s1]: Daohuangpuqu, “深井烧鹅博物馆：岭南传奇，味蕾上的凤凰涅槃”.\n[^s2]: Golden Sheep Net, “深井烧鹅：黄埔深井村里的驰名美味”.", "url": "/concepts/guangzhou-shenjing-roast-goose.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "id": "concept_guangzhou_cuisine", "type": "concept", "title": "Guangfu cuisine", "slug": "guangzhou-cuisine", "summary": "Guangfu cuisine is the core and best-known branch of Cantonese cooking. Centred on Guangzhou, it seeks freshness within clarity and flavour within lightness, using steaming, stewing and white-poaching to keep the ingredient’s own taste — the source of the saying “eat in Guangzhou”.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "博采众长融一席 食在广州味常新", "author": "广州市人民政府", "url": "https://www.gz.gov.cn/zlgz/whgz/content/post_10019725.html", "locator": "清中求鲜、白切鸡与点心段" }, { "id": "s2", "title": "寻味粤味", "author": "广东政协网", "url": "https://www.gdszx.gov.cn/zxkw/tzgj/2022/11/content/post_31686.html", "locator": "粤菜三支、广府菜“清鲜爽嫩滑香”段" } ], "createdAt": "2026-10-30T16:29:37+08:00", "updatedAt": "2026-10-30T16:29:37+08:00", "updatedBy": "user:admin", "revision": 20, "body": "Guangfu cuisine is the core and representative of Cantonese cooking. Cantonese cooking has three branches — Guangfu, Hakka and Chaoshan — and in the narrow sense it means Guangfu cuisine centred on Guangzhou, popular across the Pearl River Delta, Hong Kong and Macao.[^s1][^s2]\n\n## Characteristics\n\nGuangfu cuisine pursues clarity, freshness, springiness, tenderness, silkiness and aroma: freshness within clarity, flavour within lightness, tender without being raw, silky without being greasy, shifting with the seasons so that summer and autumn lean light while winter and spring lean rich. Steaming, stewing, white-poaching and braising are used to bring out the ingredient itself; white-poached chicken is the model, and dim sum is regarded as its soul, with shrimp dumplings, siu mai and char siu bao the best known. Hence Guangzhou’s reputation as a place to eat.[^s1][^s2]\n\n## Representative dishes\n\n- [[concept_rice_noodle_roll|Rice noodle rolls]]\n- [[concept_guangzhou_wonton_noodles|Wonton noodles]]\n- [[concept_guangzhou_shenjing_roast_goose|Shenjing roast goose]]\n- [[concept_guangzhou_jiangzhuangnai|Ginger milk curd]]\n- [[work_guangzhou_shahefen|Shahe rice noodles]]\n\n[^s1]: Guangzhou Municipal People’s Government, “博采众长融一席 食在广州味常新”.\n[^s2]: Guangdong CPPCC Network, “寻味粤味”.", "url": "/concepts/guangzhou-cuisine.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "cuisine" }, { "id": "concept_japan_rail_osaka_loop", "type": "concept", "title": "Osaka Loop Line", "slug": "jp-rail-osaka-loop", "summary": "JR West's circular railway around central Osaka, 21.7 km long with 19 stations; through-loop operation began in 1961.", "status": "published", "categories": [ "category-transit", "category-history", "category-railways" ], "tags": [ "tag-rail" ], "sources": [ { "id": "ja-wiki", "title": "大阪環状線", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E7%92%B0%E7%8A%B6%E7%B7%9A", "locator": "日本語ウィキペディア・公式サイト, 2026-10-28確認" } ], "createdAt": "2026-10-28T00:00:00+08:00", "updatedAt": "2026-10-30T16:35:29+08:00", "updatedBy": "user:admin", "revision": 72, "body": "## Overview\n\nThe Osaka Loop Line is a JR West railway that circles central Osaka. It is 21.7 km long and has 19 stations. The railway sections that form today's loop opened in stages between 1895 and 1898; continuous loop operation began in 1961.[^ja-wiki]\n\n## History\n\n- Sections of the present route opened between 1895 and 1898.\n- Through-loop operation began in 1961.[^ja-wiki]\n\n## Line data\n\n| Item | Details |\n|---|---|\n| Route | Osaka–Fukushima–Nishikujo–Tennoji–Kyobashi–Osaka (loop) |\n| Operating length | 21.7 km |\n| Stations | 19 |\n| Section openings | 1895–1898 |\n| Loop operation | Since 1961 |\n| Operator | [[org_japan_jr_west|West Japan Railway Company (JR West)]] |\n\n## Stations\n\nIn clockwise order from Osaka Station.[^ja-wiki]\n\n- Osaka\n- Fukushima\n- Noda\n- Nishikujo\n- Bentencho\n- Taisho\n- Ashiharabashi\n- Imamiya\n- Shin-Imamiya\n- Tennoji\n- Teradacho\n- Momodani\n- Tsuruhashi\n- Tamatsukuri\n- Morinomiya\n- Osakajokoen\n- Kyobashi\n- Sakuranomiya\n- Temma", "url": "/concepts/jp-rail-osaka-loop.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "rail_line" }, { "id": "concept_guangzhou_wonton_noodles", "type": "concept", "title": "Wonton noodles", "slug": "guangzhou-wonton-noodles", "summary": "Wonton noodles are a traditional Guangzhou dish: springy bamboo-pressed egg noodles with pork-and-shrimp wontons in a long-simmered stock of pork bones, dried flounder and dried shrimp, finished with yellow chives and a little lard. A signature of the Xiguan quarter.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "宝华面店", "author": "广州市委网信办", "url": "https://gzwxb.gov.cn/context/contextId/200164", "locator": "汤底用料、起源传说与种类段" }, { "id": "s2", "title": "别小看云吞面，这些事你可能还不知道！", "author": "顺德城市网", "url": "https://m.shundecity.com/content/209667.html", "locator": "西关起源、三楚面馆与竹升面段" } ], "createdAt": "2026-10-30T16:34:44+08:00", "updatedAt": "2026-10-30T16:34:44+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Wonton noodles are a traditional noodle dish of Guangzhou, which appeared in the Xiguan quarter in the late Qing and early Republican period. Tradition says that during the Tongzhi reign a Hunanese man opened the “San Chu noodle house” at Shuangmendi (today Beijing Road) in Guangzhou, serving noodles of every kind including wonton noodles, though the method was still rough; Cantonese cooks later refined it, rolling wrappers with egg dough and filling them with minced pork, shrimp and yellow chives, and the dish took on a style of its own.[^s1][^s2]\n\n## Components\n\nA bowl depends on the accord of broth, noodle and wonton. The noodle is bamboo-pressed: only flour and egg, no water, kneaded and beaten repeatedly with a bamboo pole, then cut into fine strands that are smooth and springy. The wontons have thin skins and a filling of mainly pork with three parts fat to seven parts lean, later joined by fresh shrimp. The broth is simmered for hours with pork bones, dried flounder, shrimp shells and dried shrimp, and yellow chives with a little lard are added just before service. By portion they are called “da rong” or “xi rong”.[^s1][^s2]\n\n## Standing\n\nWonton noodles are a staple of Cantonese congee and noodle shops, and a classic dish in the noodle houses of Hong Kong and Macao.[^s1]\n\n[^s1]: Guangzhou Municipal Party Committee Cyberspace Affairs Office, “宝华面店”.\n[^s2]: Shunde City Net, “别小看云吞面，这些事你可能还不知道！”.", "url": "/concepts/guangzhou-wonton-noodles.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "id": "concept_chiikawa_brand_collaboration", "type": "concept", "title": "Chiikawa brand collaborations", "slug": "chiikawa-brand-collaboration", "aliases": [ "吉伊卡哇联名", "ちいかわコラボ" ], "summary": "Chiikawa brand collaborations are commercial tie-ups in which the Chiikawa IP partners with retail, food, apparel or toy brands on limited goods and campaigns.", "status": "published", "categories": [ "category-brand-collaboration" ], "tags": [ "tag-chiikawa", "tag-character-ip" ], "sources": [ { "id": "s1", "title": "ちいかわインフォ（公式ポータル）", "author": "株式会社スパイラルキュート", "url": "https://chiikawa-info.jp/" }, { "id": "s2", "title": "阿里鱼与spiralcute举行战略合作发布会，重磅发布多项吉伊卡哇中国运营计划", "author": "中国日报网", "date": "2024-10-22", "url": "https://cnews.chinadaily.com.cn/a/202410/22/WS671735c3a310b59111d9f271.html" } ], "createdAt": "2026-10-30T14:38:20+08:00", "updatedAt": "2026-10-30T16:33:06+08:00", "updatedBy": "user:admin", "revision": 38, "body": "A Chiikawa brand collaboration is a tie-up in which the Chiikawa IP works with an outside brand on limited products, in-store campaigns or member benefits. Licensing is handled by the rights management company SpiralCute Inc.; in mainland China Alifish has handled operations since October 2024.\n\nCollaborations usually run in waves: a theme and product line-up are announced first, then goods go on sale in brand stores, official online shops or pop-ups. Repeated tie-ups with the same brand form a series, so entries here are grouped by brand, with the waves described in the body.\n\nSee also：[[work_chiikawa|Chiikawa]]、[[organization_spiral_cute|SpiralCute Inc.]]、[[organization_alifish|Alifish]] \u003c!-- see-also --\u003e", "url": "/concepts/chiikawa-brand-collaboration.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "theme", "scopeNote": "涵盖日本本土与海外市场的品牌联名活动及其联名商品，单品牌多弹次合作合并为一条活动词条。" }, { "customFields": [ { "key": "line_opened", "value": "11 December 1961" }, { "key": "line_last_extension", "value": "19 January 2025 (Cosmosquare–Yumeshima)" }, { "key": "line_length", "value": "21.1 km" }, { "key": "line_stations", "value": "15" }, { "key": "line_termini", "value": "Yumeshima–Nagata" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Morinomiya Depot" } ], "id": "concept_japan_metro_osaka_chuo", "type": "concept", "title": "Chuo Line", "slug": "osaka-metro-chuo-line", "summary": "Osaka Metro's east–west Chuo Line connects Yumeshima with Nagata. It is 21.1 km long, has 15 stations, uses the symbol C and the colour green. Trains continue east of Nagata onto the Kintetsu Keihanna Line toward Gakken Nara-Tomigaoka; Yumeshima is the line's western terminus.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" }, { "id": "chuo-extension", "title": "Osaka Metro Chuo Line extension between Cosmosquare and Yumeshima to open on 19 January 2025", "author": "Osaka Metro", "date": "2024-09-05", "url": "https://subway.osakametro.co.jp/news/news_release/20240905_chuo_line_enshin.php" } ], "createdAt": "2026-10-30T16:24:27+08:00", "updatedAt": "2026-10-30T16:27:45+08:00", "updatedBy": "user:admin", "revision": 62, "body": "## Overview\n\nThe Chuo Line is an east–west Osaka Metro route connecting Yumeshima, an artificial island in Osaka Bay, with Nagata in Higashiosaka. The line is 21.1 km long and has 15 stations. Its symbol is C and its colour is green. East of Nagata, trains run through onto the Kintetsu Keihanna Line toward Gakken Nara-Tomigaoka; Yumeshima is the Chuo Line's western terminus.[^jawiki-osaka-metro]\n\n## History\n\n- The line first opened on 11 December 1961.\n- The 3.2 km extension from Cosmosquare to Yumeshima opened on 19 January 2025, bringing the line to Yumeshima Station. Osaka Metro confirmed the opening date and extension length.[^chuo-extension]\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line symbol | C |\n| Route | Yumeshima–Nagata |\n| Length | 21.1 km |\n| Stations | 15 |\n| Initial opening | 11 December 1961 |\n| Latest extension | 19 January 2025 (Cosmosquare–Yumeshima) |\n| Depot | Morinomiya Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Yumeshima to Nagata.[^osaka-route-map]\n\n- Yumeshima\n- Cosmosquare\n- Osakakō\n- Asashiobashi\n- Bentencho\n- Kujo\n- Awaza\n- Hommachi\n- Sakaisuji-Hommachi\n- Tanimachi Yonchome\n- Morinomiya\n- Midoribashi\n- Fukaebashi\n- Takaida\n- Nagata", "url": "/concepts/osaka-metro-chuo-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "customFields": [ { "key": "line_opened", "value": "10 May 1942" }, { "key": "line_last_extension", "value": "9 November 1972 (extension to Suminoe-kōen)" }, { "key": "line_length", "value": "11.4 km operating length; 11.8 km fare-calculation distance" }, { "key": "line_stations", "value": "11" }, { "key": "line_termini", "value": "Nishi-Umeda–Suminoe-kōen" }, { "key": "line_structure", "value": "Entirely underground" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Midorigi Depot" } ], "id": "concept_japan_metro_osaka_yotsubashi", "type": "concept", "title": "Yotsubashi Line", "slug": "osaka-metro-yotsubashi-line", "aliases": [ "Yotsubashi Line", "Line 3", "Y Line" ], "summary": "The Yotsubashi Line is an Osaka Metro route between Nishi-Umeda and Suminoe-kōen, running parallel to the Midosuji Line on its west side. It is entirely underground and has 11 stations. Its operating length is 11.4 km (11.8 km for fare calculation); its symbol is Y and its colour is ocean blue.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" } ], "createdAt": "2026-10-30T16:15:01+08:00", "updatedAt": "2026-10-30T16:19:24+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Yotsubashi Line is an Osaka Metro route between Nishi-Umeda and Suminoe-kōen, running parallel to the Midosuji Line on its west side. It is entirely underground and has 11 stations. Its operating length is 11.4 km (11.8 km for fare calculation); its symbol is Y and its colour is ocean blue.\n\n## History\n\n- The line opened on 10 May 1942.\n- The section from Tamade to Suminoe-kōen opened on 9 November 1972, completing the route.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line number | 3 |\n| Line symbol | Y |\n| Route | Nishi-Umeda–Suminoe-kōen |\n| Operating length | 11.4 km |\n| Fare-calculation distance | 11.8 km |\n| Stations | 11 |\n| Opening date | 10 May 1942 |\n| Depot | Midorigi Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Nishi-Umeda to Suminoe-kōen, the stations are as follows.[^osaka-route-map]\n\n- Nishi-Umeda\n- Higobashi\n- Hommachi\n- Yotsubashi\n- Namba\n- Daikokuchō\n- Hanazonocho\n- Kishinosato\n- Tamade\n- Kitakagaya\n- Suminoekōen", "url": "/concepts/osaka-metro-yotsubashi-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "customFields": [ { "key": "line_opened", "value": "24 March 1967" }, { "key": "line_last_extension", "value": "8 February 1983 (extension to Yao-minami)" }, { "key": "line_length", "value": "28.1 km operating length; 28.3 km fare-calculation distance" }, { "key": "line_stations", "value": "26" }, { "key": "line_termini", "value": "Dainichi–Yao-minami" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Dainichi Depot and Yao Depot" } ], "id": "concept_japan_metro_osaka_tanimachi", "type": "concept", "title": "Tanimachi Line", "slug": "osaka-metro-tanimachi-line", "aliases": [ "Tanimachi Line", "Line 2", "T Line" ], "summary": "The Tanimachi Line is an Osaka Metro route between Dainichi and Yao-minami, running north to south beneath Tanimachi-suji. Most of the line is underground, with a ground-level section near Yao-minami. It has 26 stations; its symbol is T and its colour is royal purple.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "line-stations", "title": "Tanimachi Line — route map", "url": "https://en.wikipedia.org/wiki/Tanimachi_Line", "locator": "Route map and extension history; retrieved 2026-10-29" } ], "createdAt": "2026-10-30T16:09:38+08:00", "updatedAt": "2026-10-30T16:11:55+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Tanimachi Line is an Osaka Metro route between Dainichi and Yao-minami, running north to south beneath Tanimachi-suji. Most of the line is underground, with a ground-level section near Yao-minami. It has 26 stations; its symbol is T and its colour is royal purple.\n\n## History\n\n- The line opened on 24 March 1967.\n- It was extended to Yao-minami on 8 February 1983.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line symbol | T |\n| Route | Dainichi–Yao-minami |\n| Operating length | 28.1 km |\n| Fare-calculation distance | 28.3 km |\n| Stations | 26 |\n| Opening date | 24 March 1967 |\n| Depots | Dainichi Depot and Yao Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Dainichi to Yao-minami, the stations are as follows.[^line-stations]\n\n- Dainichi\n- Moriguchi\n- Taishibashi-Imaichi\n- Senbayashi-Ōmiya\n- Sekime-Takadono\n- Noe-Uchindai\n- Miyakojima\n- Tenjinbashisuji Rokuchōme\n- Nakazakichō\n- Higashi-Umeda\n- Minamimorimachi\n- Temmabashi\n- Tanimachi 4-chome\n- Tanimachi 6-chome\n- Tanimachi 9-chome\n- Shitennoji-mae Yuhigaoka\n- Tennoji\n- Abeno\n- Fuminosato\n- Tanabe\n- Komagawa-Nakano\n- Hirano\n- Kire-Uriwari\n- Deto\n- Nagahara\n- Yao-minami", "url": "/concepts/osaka-metro-tanimachi-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_foshan_zhuhou_jiang", "type": "concept", "title": "Zhuhou sauce", "slug": "foshan-zhuhou-jiang", "summary": "Zhuhou sauce is a traditional Foshan seasoning created by the Qing chef Liang Zhuhou of the Sanpin Lou restaurant: soybeans and wheat flour are fermented and sun-dried into a paste, then steamed with lard, sugar and sesame. It is deeply savoury and best known in Zhuhou chicken.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "柱侯食品制作技艺", "author": "佛山市禅城区人民政府", "url": "https://www.chancheng.gov.cn/ccfwzwhyc/fyxm/qjfyxm/content/post_7120838.html", "locator": "三品楼与梁柱侯创制柱侯鸡段" }, { "id": "s2", "title": "【广东印记】佛山柱侯酱", "author": "方志广东", "url": "http://mp.weixin.qq.com/s?__biz=MzA3NjAyMzE4Mg==\u0026mid=2650564944\u0026idx=3\u0026sn=0a2cd488390ab1c86d654e403c49d0a1", "locator": "原料、制曲晒制、风味与外销段" } ], "createdAt": "2026-10-30T16:10:36+08:00", "updatedAt": "2026-10-30T16:10:36+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Zhuhou sauce is a classic Foshan speciality, named after Liang Zhuhou, a chef at the Sanpin Lou restaurant in the Qing dynasty. Sanpin Lou is an old Foshan establishment founded in the Jiaqing reign. The story goes that after a temple fair the late-night food ran out, yet regulars insisted on eating; Liang mashed top-grade black beans into a sauce, fried it with seasonings in hot oil in a clay pot, added stock and brought it to the boil, then poached a chicken, chopped it and spooned the sauce over. The guests applauded, the dish took the name Zhuhou chicken, and the sauce became known as Zhuhou sauce.[^s1][^s2]\n\n## Making and flavour\n\nZhuhou sauce uses soybeans and wheat flour, which are cultured and sun-dried into a paste base and then steamed again with lard, white sugar and sesame. It is reddish brown, richly savoury with a strong fermented-black-bean aroma, full on the tongue, sweet-savoury and smooth. It suits chicken, duck, fish and meat, and above all Zhuhou chicken.[^s2]\n\n## Spread\n\nAt first a house seasoning, the sauce was sold outside once customers clamoured for it. With Sanpin Lou near the Ancestral Temple and full of visitors, Zhuhou sauce soon became known beyond the province and was shipped to Nanhai, Guangzhou, Macao, Hong Kong and Singapore.[^s2]\n\n[^s1]: Chancheng District People’s Government of Foshan, “柱侯食品制作技艺”.\n[^s2]: Fangzhi Guangdong, “【广东印记】佛山柱侯酱”.", "url": "/concepts/foshan-zhuhou-jiang.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "specialty" }, { "id": "concept_foshan_yunzha_zhuti", "type": "concept", "title": "Yunzha pig’s trotter", "slug": "foshan-yunzha-zhuti", "summary": "Yunzha pig’s trotter is a classic Foshan dish, most famous from the old Dexin Zhai shop: the trotter is opened and boned, layered with fat and lean meat, tied and gently braised in master stock, giving crisp skin and a firm bite. It is also called “de xin ying shou”.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "酝扎猪蹄", "author": "佛山市档案馆", "url": "https://fssdag.foshan.gov.cn/fsdq/cpcy/content/post_741435.html", "locator": "得心斋源流、三十余道工序与腌制烘烤段" }, { "id": "s2", "title": "佛味全席：得心斋酝扎蹄", "author": "佛山+", "url": "https://api.foshanplus.com/foshan/api/news/detail/665467.html", "locator": "卤水配料、火候与成菜特点" } ], "createdAt": "2026-10-30T16:08:27+08:00", "updatedAt": "2026-10-30T16:08:27+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Yunzha pig’s trotter is a classic Foshan dish, best known from the old shop Dexin Zhai, and also called “de xin ying shou”, “what the heart wants, the hand delivers”. Dexin Zhai began as the Heji pork shop, opened in the Qianlong reign by a Foshan man named Yu Haozhong, who first made yunzha trotters from the trotters left over at closing time. A story tells of an official from Guangzhou inspecting Foshan who asked for food late at night, praised the dish unreservedly, and afterwards often sent messengers to buy it, honouring it as “de xin ying shou”; the shop took that name.[^s1][^s2]\n\n## Method\n\nThe trotters are scraped clean, opened and boned. Fat is cured with sugar and salt; lean meat is blanched in oil and treated with spirits and sugar, then roasted with pork-neck meat to three or four tenths done. Fat and lean are cut into thin slices, layered alternately, wrapped back inside the trotter skin and tied tightly in two places with straw. The bundle is simmered over a low fire for more than an hour in a secret master stock built from cinnamon twig, cardamom and more than twenty other ingredients. In all there are over thirty steps, large and small.[^s1][^s2]\n\n## Character\n\nThe finished dish has crisp skin and a snappy bite, savoury and harmonious, the outer skin never cloying, and a cross-section of clear light and dark layers. It has sold steadily for nearly three hundred years and is one of Foshan’s signature specialities.[^s1][^s2]\n\n[^s1]: Foshan Municipal Archives, “酝扎猪蹄”.\n[^s2]: Foshan+, “佛味全席：得心斋酝扎蹄”.", "url": "/concepts/foshan-yunzha-zhuti.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "customFields": [ { "key": "line_opened", "value": "16 April 1969" }, { "key": "line_last_extension", "value": "2 December 1981 (extension to Minami-Tatsumi)" }, { "key": "line_length", "value": "12.6 km operating length; 13.1 km fare-calculation distance" }, { "key": "line_stations", "value": "14" }, { "key": "line_termini", "value": "Nodahanshin–Minami-Tatsumi" }, { "key": "line_structure", "value": "Entirely underground" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Morinomiya Depot" } ], "id": "concept_japan_metro_osaka_sennichimae", "type": "concept", "title": "Sennichimae Line", "slug": "osaka-metro-sennichimae-line", "aliases": [ "Sennichimae Line", "Line 5", "S Line" ], "summary": "The Sennichimae Line is an Osaka Metro route running east–west between Nodahanshin and Minami-Tatsumi. It has 14 stations over an operating length of 12.6 km; its symbol is S and its colour is cherry rose. The fare-calculation distance is 13.1 km.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" }, { "id": "line-history", "title": "Sennichimae Line — history", "url": "https://en.wikipedia.org/wiki/Sennichimae_Line", "locator": "History; retrieved 2026-10-29" } ], "createdAt": "2026-10-30T16:04:50+08:00", "updatedAt": "2026-10-30T16:07:08+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Sennichimae Line is an Osaka Metro route running east–west between Nodahanshin and Minami-Tatsumi. It has 14 stations over an operating length of 12.6 km; its symbol is S and its colour is cherry rose. The fare-calculation distance is 13.1 km.\n\n## History\n\n- The line opened on 16 April 1969.\n- The section from Shin-Fukae to Minami-Tatsumi opened on 2 December 1981, completing the route.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line number | 5 |\n| Line symbol | S |\n| Route | Nodahanshin–Minami-Tatsumi |\n| Operating length | 12.6 km |\n| Fare-calculation distance | 13.1 km |\n| Stations | 14 |\n| Opening date | 16 April 1969 |\n| Depot | Morinomiya Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Nodahanshin to Minami-Tatsumi, the stations are as follows.[^osaka-route-map]\n\n- Nodahanshin\n- Tamagawa\n- Awaza\n- Nishi-Nagahori\n- Sakuragawa\n- Namba\n- Nippombashi\n- Tanimachi Kyūchōme\n- Tsuruhashi\n- Imazato\n- Shin-Fukae\n- Shoji\n- Kita-Tatsumi\n- Minami-Tatsumi", "url": "/concepts/osaka-metro-sennichimae-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_foshan_xixiao_dabing", "type": "concept", "title": "Xiqiao big cake", "slug": "foshan-xixiao-dabing", "summary": "The Xiqiao big cake is a traditional baked cake of Xiqiao in Nanhai, Foshan; tradition credits its invention to the Ming minister Fang Xianfu, it is as round and broad as a full moon, soft and sweet, and its craft is on Foshan’s intangible heritage list.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "西樵大饼制作技艺", "author": "佛山市南海区博物馆", "url": "https://www.nhmuseum.org/fei-yi/601.html", "locator": "方献夫创制、工序与区级市级名录年份" }, { "id": "s2", "title": "《樵山叙岭南》④ | 樵山藏佳趣，草木载乡情", "author": "佛山在线", "url": "https://www.fsonline.com.cn/FS_PLUS/1063535.html", "locator": "五百年历史、名称由来与民俗寓意段" } ], "createdAt": "2026-10-30T16:05:57+08:00", "updatedAt": "2026-10-30T16:05:57+08:00", "updatedBy": "user:admin", "revision": 19, "body": "The Xiqiao big cake is a traditional baked cake of Xiqiao in Nanhai, Foshan. Tradition dates it to the Hongzhi reign of the Ming: Fang Xianfu, a Xiqiao man who rose to minister of personnel, once had no time for breakfast before an early audience, so he had the family cook knead leavened dough with eggs and sugar and bake it into a large cake. His colleagues praised it and it took the name of his home town. When Fang retired to Xiqiao to teach, he passed the method to the mountain villagers, and the cake spread from there.[^s1][^s2]\n\n## Method and character\n\nLow-gluten wheat flour is kneaded with fresh yeast starter and water and left to rise for about a day. Sugar is worked into the risen dough to make the base. Separately, flour, lard, cooking oil and an alkaline solution are kneaded into a batter, which is combined with the base, rolled into a long log, divided into balls and pressed into rounds. The tops are dusted with flour and baked at medium heat; after cooling they are dusted with cooked wheat flour. The cake comes out as broad as a full moon, white tinged with sand-pear yellow, never scorched, soft, sweet and melting in the mouth.[^s1]\n\n## Custom and transmission\n\nXiqiao families give the cake at weddings, on visits and at New Year: leavening puns on “adding sons”, the sugar stands for sweetness, and the round shape for reunion under a full moon; the first cake sent by the groom’s family counts as the betrothal cake. The craft entered the third district-level list in Nanhai in November 2010 and the fifth municipal list in Foshan in September 2015.[^s1]\n\n[^s1]: Nanhai District Museum, Foshan, “西樵大饼制作技艺”.\n[^s2]: Foshan Online, “《樵山叙岭南》④ | 樵山藏佳趣，草木载乡情”.", "url": "/concepts/foshan-xixiao-dabing.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "specialty" }, { "id": "concept_foshan_jiujiang_jiandui", "type": "concept", "title": "Jiujiang jian dui", "slug": "foshan-jiujiang-jiandui", "summary": "Jiujiang jian dui is a traditional New Year food of Jiujiang town in Nanhai, Foshan, and one of China’s rare flat, round jian dui; tradition credits Zou Biannan with its late-Qing reinvention, and in 2015 the craft joined the Guangdong provincial intangible heritage list.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "糕点制作技艺（九江煎堆制作技艺）", "author": "佛山市南海区人民政府", "url": "https://www.nanhai.gov.cn/fsnhq/rwnh/rwnh/nhfy/content/post_7218801.html", "locator": "源流、皮馅炸三部分与区市省三级名录年份" }, { "id": "s2", "title": "九江煎堆：全国唯一的扁煎堆", "author": "广东文史网", "url": "https://www.gdwsw.gov.cn/wsgdlnfw/content/post_25876.html", "locator": "扁圆外形、原料与“九江三件宝”段" } ], "createdAt": "2026-10-30T16:03:14+08:00", "updatedAt": "2026-10-30T16:03:14+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Jiujiang jian dui is a traditional New Year food of Jiujiang town in Nanhai, Foshan. It takes its name from the town where it was first made and is a rare flat, round version of jian dui, the puffed glutinous-rice cake rolled in sesame.[^s1][^s2]\n\n## Origins\n\nTradition holds that in the last years of the Guangxu reign a Jiujiang man named Zou Biannan found the spherical jian dui hard and awkward to bite. He flattened the shape, filled it with puffed rice and peanuts, and reworked both recipe and method; the new cake sold well, he opened a shop under the Zou Guangzhen name, and it spread through the town. By the early 1930s Jiujiang jian dui was shipped to Hong Kong, Macao, Southeast Asia and the Americas, and was counted with Jiujiang double-distilled spirit and Jiujiang fish fry among the “three treasures of Jiujiang”.[^s1][^s2]\n\n## Preparation\n\nMaking it has three parts: skin, filling and frying. Glutinous rice is puffed in a hot iron wok, mixed with crushed peanuts and bound with yellow-sugar syrup as the filling. Glutinous rice flour is kneaded with water into a dough, poached in yellow-sugar water, cooled and rolled into wrappers. The filling is enclosed into a flat round cake, the top is dabbed with sesame, and the cake is fried in peanut oil until golden and then drained. The result is crumbly and crisp.[^s1][^s2]\n\n## Heritage status\n\nIt entered the third batch of district-level intangible heritage in Nanhai in November 2010, the third batch at municipal level in Foshan in May 2011, and the sixth batch at provincial level in Guangdong in November 2015.[^s1]\n\n[^s1]: Nanhai District People’s Government of Foshan, “糕点制作技艺（九江煎堆制作技艺）”.\n[^s2]: Guangdong Culture and History Network, “九江煎堆：全国唯一的扁煎堆”.", "url": "/concepts/foshan-jiujiang-jiandui.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "customFields": [ { "key": "line_opened", "value": "6 December 1969" }, { "key": "line_last_extension", "value": "4 March 1993 (extension to Tengachaya)" }, { "key": "line_length", "value": "8.5 km operating length; 8.1 km fare-calculation distance" }, { "key": "line_stations", "value": "10" }, { "key": "line_termini", "value": "Tenjinbashisuji Rokuchōme–Tengachaya" }, { "key": "line_structure", "value": "Entirely underground" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Higashi-Suita Depot" } ], "id": "concept_japan_metro_osaka_sakaisuji", "type": "concept", "title": "Sakaisuji Line", "slug": "osaka-metro-sakaisuji-line", "aliases": [ "Sakaisuji Line", "Line 6", "K Line" ], "summary": "The Sakaisuji Line is an Osaka Metro route between Tenjinbashisuji Rokuchōme and Tengachaya. It runs north to south beneath Sakaisuji and provides through services with Hankyu’s Kyoto and Senri lines. The line has 10 stations; its symbol is K and its colour is vivid brown.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" } ], "createdAt": "2026-10-30T15:59:10+08:00", "updatedAt": "2026-10-30T16:01:46+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Sakaisuji Line is an Osaka Metro route between Tenjinbashisuji Rokuchōme and Tengachaya. It runs north to south beneath Sakaisuji and provides through services with Hankyu’s Kyoto and Senri lines. The line has 10 stations; its symbol is K and its colour is vivid brown.\n\n## History\n\n- The line opened on 6 December 1969.\n- The extension to Tengachaya opened on 4 March 1993, completing the route.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line number | 6 |\n| Line symbol | K |\n| Route | Tenjinbashisuji Rokuchōme–Tengachaya |\n| Operating length | 8.5 km |\n| Fare-calculation distance | 8.1 km |\n| Stations | 10 |\n| Opening date | 6 December 1969 |\n| Depot | Higashi-Suita Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Tenjinbashisuji Rokuchōme to Tengachaya, the stations are as follows.[^osaka-route-map]\n\n- Tenjinbashisuji Rokuchōme\n- Ogimachi\n- Minamimorimachi\n- Kitahama\n- Sakaisuji-Hommachi\n- Nagahoribashi\n- Nippombashi\n- Ebisuchō\n- Dobutsuen-mae\n- Tengachaya", "url": "/concepts/osaka-metro-sakaisuji-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_guangzhou_jiangzhuangnai", "type": "concept", "title": "Ginger milk curd", "slug": "guangzhou-jiangzhuangnai", "summary": "Ginger milk curd, called jiang mai nai in Shawan, is a traditional dessert of Shawan in Panyu, Guangzhou: water buffalo milk at 70–80 °C is poured onto ginger juice, whose protease sets it into a soft curd, sweet with a warm bite.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "广式糖水百花齐放 四时不同乐在其中", "author": "中国经济网", "date": "2023-06-14", "url": "https://www.ce.cn/cysc/sp/info/202306/14/t20230614_38589386.shtml", "locator": "姜撞奶、水牛奶与沙湾养牛段" }, { "id": "s2", "title": "广州人的胃，一半是留给糖水的", "author": "腾讯新闻", "date": "2023-06-20", "url": "https://new.qq.com/rain/a/20230620A01TD800", "locator": "姜埋奶名称、70—80℃冲奶与凝固原理段" } ], "createdAt": "2026-10-30T15:56:43+08:00", "updatedAt": "2026-10-30T15:56:43+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Ginger milk curd, known locally as jiang mai nai, is a traditional dessert of Shawan in Panyu, Guangzhou, recorded there since the late Qing. Shawan has raised water buffalo at scale since the late Ming; its milk, low in water and high in protein, curdles naturally on meeting fresh ginger juice.[^s1][^s2]\n\n## Preparation\n\nOld ginger is grated and the juice squeezed through cloth into a bowl. Water buffalo milk is boiled, cooled to about 70–80 °C and poured in from a height; after fifteen to thirty seconds it sets like soft tofu. The ginger's protease acts on the milk's casein, making it insoluble.[^s2]\n\n## Name and reach\n\nShawan people call it jiang mai nai, where \"mai\" means to set or merge, gentler than \"strike\". The craft of Shawan water-buffalo milk snacks is listed as intangible heritage, and inheritor Wang Xiutian is known as the \"dairy cow queen\". The dessert is also popular in Shunde, Hong Kong and Macao.[^s2]\n\n[^s1]: China Economic Net, “广式糖水百花齐放 四时不同乐在其中”.\n[^s2]: Tencent News, “广州人的胃，一半是留给糖水的”.", "url": "/concepts/guangzhou-jiangzhuangnai.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "customFields": [ { "key": "line_opened", "value": "16 March 1981" }, { "key": "line_length", "value": "7.9 km" }, { "key": "line_stations", "value": "10" }, { "key": "line_termini", "value": "Cosmosquare–Suminoe-kōen" }, { "key": "line_structure", "value": "Automated guideway transit (AGT)" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Nankō Depot" } ], "id": "concept_japan_metro_osaka_nanko", "type": "concept", "title": "Nankō Port Town Line (New Tram)", "slug": "osaka-metro-nanko-port-town-line", "aliases": [ "Nankō Port Town Line", "New Tram", "P Line" ], "summary": "The Nankō Port Town Line, also called the New Tram, is an automated guideway transit (AGT) system operated by Osaka Metro. It connects Cosmosquare with Suminoe-kōen across 7.9 km and 10 stations. Its line symbol is P and its colour is light blue.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" } ], "createdAt": "2026-10-30T15:54:09+08:00", "updatedAt": "2026-10-30T15:56:31+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Nankō Port Town Line, also called the New Tram, is an automated guideway transit (AGT) system operated by Osaka Metro. It connects Cosmosquare with Suminoe-kōen across 7.9 km and 10 stations. Its line symbol is P and its colour is light blue.\n\n## History\n\n- The line opened on 16 March 1981.\n- The section to Cosmosquare opened on 18 December 1997.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line symbol | P |\n| Route | Cosmosquare–Suminoe-kōen |\n| Operating length | 7.9 km |\n| Stations | 10 |\n| Opening date | 16 March 1981 |\n| System | Automated guideway transit (AGT) |\n| Depot | Nankō Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Cosmosquare to Suminoe-kōen, the stations are as follows.[^osaka-route-map]\n\n- Cosmosquare\n- Trade Center-mae\n- Nakafutō\n- Port Town-nishi\n- Port Town-higashi\n- Ferry Terminal\n- Nankō-higashi\n- Nankōguchi\n- Hirabayashi\n- Suminoekōen", "url": "/concepts/osaka-metro-nanko-port-town-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_shunde_sangnayu", "type": "concept", "title": "Shunde sauna fish", "slug": "shunde-sangnayu", "summary": "Sauna fish is a table-side Shunde dish popular in the past two decades: boneless fish slices are laid on a bed of gourd or lotus leaf and steamed for two or three minutes until just set, prized for being fresh, springy, tender and silky.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "桑拿鱼热气充盈鱼片挺，人间至味霎时成", "author": "凤厨职业技能培训学校", "url": "http://mp.weixin.qq.com/s?__biz=MzkwOTUwMDAyNQ==\u0026mid=2247484302\u0026idx=1\u0026sn=dabd6ecc9da22a888e0b78041269ea20", "locator": "石烹源流、蒸法改良与阿多私房菜段" }, { "id": "s2", "title": "#品味勒流#来顺德寻味必尝特色——桑拿鱼与桑拿鸡", "author": "寻味顺德", "url": "http://mp.weixin.qq.com/s?__biz=MzI3MjE2NDIxMw==\u0026mid=2650434206\u0026idx=1\u0026sn=de333c09f9e8cc42537b0008617de504", "locator": "选料、垫底瓜菜与汤底段" } ], "createdAt": "2026-10-30T15:52:44+08:00", "updatedAt": "2026-10-30T15:53:11+08:00", "updatedBy": "user:admin", "revision": 36, "body": "Sauna fish is a table-side dish that has become popular in Shunde over the past two decades; the name borrows from the Nordic sauna. Its ancestor is stone cooking: stones heated until glowing are placed in a pot, sauce and stock are splashed over them, and the steam cooks the food and releases its aroma.[^s1]\n\n## Preparation\n\nToday steaming is usual: a perforated steaming tray goes over a wok, a layer of luffa squash or lotus leaf is spread on it, and marinated boneless fish slices are laid flat on top. The lid goes on and the fish steams over high heat for two or three minutes, or stock at over 95 °C is poured in and the lid kept on for about ninety seconds; the heat is cut the moment the fish has just set and begun to curl at the edges. Spring onion and hot oil finish it, and the vegetable bed soaks up the juices. Medicated stock simmers in the pot below, catching the drippings, and is drunk after the fish.[^s1][^s2]\n\n## Variants\n\nThe same method gives sauna chicken and sauna shrimp, usually with free-range chicken or freshwater prawns, common in homes and private kitchens.[^s2]\n\n[^s1]: Fengchu Vocational Training School, “桑拿鱼热气充盈鱼片挺，人间至味霎时成”.\n[^s2]: Xunwei Shunde, “#品味勒流#来顺德寻味必尝特色——桑拿鱼与桑拿鸡”.", "url": "/concepts/shunde-sangnayu.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "customFields": [ { "key": "line_opened", "value": "20 March 1990" }, { "key": "line_last_extension", "value": "29 August 1997 (extension to Kadoma-minami)" }, { "key": "line_length", "value": "15.0 km" }, { "key": "line_stations", "value": "17" }, { "key": "line_termini", "value": "Taishō–Kadoma-minami" }, { "key": "line_structure", "value": "Entirely underground" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Tsurumi Depot" } ], "id": "concept_japan_metro_osaka_nagahori", "type": "concept", "title": "Nagahori Tsurumi-ryokuchi Line", "slug": "osaka-metro-nagahori-tsurumi-ryokuchi-line", "aliases": [ "Nagahori Tsurumi-ryokuchi Line", "Line 7", "N Line" ], "summary": "The Nagahori Tsurumi-ryokuchi Line is an Osaka Metro route between Taishō and Kadoma-minami. It was Japan’s first rapid-transit line built with linear-motor technology. The line has 17 stations over 15.0 km; its symbol is N and its colour is lime green.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro 全線路線図", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "2025年4月路線図；2026年10月29日閲覧" } ], "createdAt": "2026-10-30T15:50:28+08:00", "updatedAt": "2026-10-30T15:52:17+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Nagahori Tsurumi-ryokuchi Line is an Osaka Metro route between Taishō and Kadoma-minami. It was Japan’s first rapid-transit line built with linear-motor technology. The line has 17 stations over 15.0 km; its symbol is N and its colour is lime green.\n\n## History\n\n- The first section opened on 20 March 1990.\n- The line was extended to Kadoma-minami, completing the route, on 29 August 1997.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line number | 7 |\n| Line symbol | N |\n| Route | Taishō–Kadoma-minami |\n| Operating length | 15.0 km |\n| Stations | 17 |\n| Opening date | 20 March 1990 |\n| Depot | Tsurumi Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Taishō to Kadoma-minami, the stations are as follows.[^osaka-route-map]\n\n- Taishō\n- Dome-mae Chiyozaki\n- Nishi-Nagahori\n- Nishiōhashi\n- Shinsaibashi\n- Nagahoribashi\n- Matsuyamachi\n- Tanimachi Rokuchōme\n- Tamatsukuri\n- Morinomiya\n- Osaka Business Park\n- Kyōbashi\n- Gamō Yonchōme\n- Imafuku-Tsurumi\n- Yokozutsumi\n- Tsurumi-ryokuchi\n- Kadoma-minami", "url": "/concepts/osaka-metro-nagahori-tsurumi-ryokuchi-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_shunde_yupijiao", "type": "concept", "title": "Fengcheng fish-skin dumplings", "slug": "shunde-yupijiao", "summary": "Fengcheng fish-skin dumplings are a handmade snack from Daliang in Shunde: fish paste scraped from mud carp is kneaded with wheat starch into a wrapper, filled with pork and shrimp, and poached until springy; the craft is listed as Shunde district intangible heritage.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "顺德非物质文化遗产《凤城鱼皮角》", "author": "顺德厨师协会", "url": "https://sdcsxh.com/content/1357", "locator": "皮料、馅料、上汤与传承人段" }, { "id": "s2", "title": "一碗入魂？传统手工菜真让人上头啊！", "author": "搜狐网", "url": "https://www.sohu.com/a/437888972_693230", "locator": "三斤鲮鱼做一份、揉鱼皮与馅料段" } ], "createdAt": "2026-10-30T15:51:36+08:00", "updatedAt": "2026-10-30T15:51:36+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Fengcheng fish-skin dumplings are a handmade snack of Daliang in Shunde, and the craft is listed as Shunde district intangible cultural heritage. It is said to descend from a late Qing innovation on wontons by Daliang cooks, who replaced the flour wrapper with fish paste, hence \"fish-skin\" dumplings.[^s1]\n\n## Preparation\n\nMud carp, the smallest of the four main Guangdong pond fish, is filleted and the back flesh scraped repeatedly with a knife blade to collect the fine paste. Salted and beaten in one direction until sticky, the paste is mixed with wheat starch and cornstarch and rolled into thin wrappers. The filling is mainly pork and fresh shrimp sharpened with dried flounder powder and cloud ear mushroom; the dumplings are folded into half-moons and poached in a stock of pork bones, old chicken and dried flounder. They come out translucent and springy, and hold together through long cooking.[^s1][^s2]\n\n## Transmission\n\nThe craft passed down through Daliang noodle shops; its representative inheritor is Ou Jian'en.[^s1]\n\n[^s1]: Shunde Chefs Association, “顺德非物质文化遗产《凤城鱼皮角》”.\n[^s2]: Sohu, “一碗入魂？传统手工菜真让人上头啊！”.", "url": "/concepts/shunde-yupijiao.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "customFields": [ { "key": "line_opened", "value": "20 May 1933" }, { "key": "line_last_extension", "value": "18 April 1987 (extension to Nakamozu)" }, { "key": "line_length", "value": "24.5 km" }, { "key": "line_stations", "value": "20" }, { "key": "line_termini", "value": "Esaka–Nakamozu" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Nakamozu Depot" } ], "id": "concept_japan_metro_osaka_midosuji", "type": "concept", "title": "Midōsuji Line", "slug": "osaka-metro-midosuji-line", "aliases": [ "Midōsuji Line", "Midosuji Line", "Line 1" ], "summary": "The Midōsuji Line is Osaka Metro’s main north–south route, connecting Esaka with Nakamozu and serving major city centres including Umeda, Namba and Tennoji. Its symbol is M and its line colour is crimson red. Trains also run through to the Kita-Osaka Kyuko Railway.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "大阪メトロ - Wikipedia（日本語版）", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro 公式：路線情報", "url": "https://subway.osakametro.co.jp/" }, { "id": "line-stations", "title": "Midōsuji Line — route and history", "url": "https://en.wikipedia.org/wiki/Midosuji_Line", "locator": "Route map and extension history; retrieved 2026-10-29" } ], "createdAt": "2026-10-30T15:43:26+08:00", "updatedAt": "2026-10-30T15:45:35+08:00", "updatedBy": "user:admin", "revision": 45, "body": "## Overview\n\nThe Midōsuji Line is Osaka Metro’s main north–south route. It connects Esaka with Nakamozu and passes through major city centres including Umeda, Namba and Tennoji. Its symbol is M and its line colour is crimson red. Trains also run through to the Kita-Osaka Kyuko Railway.\n\n## History\n\n- The line opened on 20 May 1933.\n- It was extended from Shin-Osaka to Esaka on 24 February 1970, and from Abiko to Nakamozu on 18 April 1987.[^line-stations]\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line number | 1 |\n| Line symbol | M |\n| Route | Esaka–Nakamozu |\n| Operating length | 24.5 km |\n| Stations | 20 |\n| Opening date | 20 May 1933 |\n| Depot | Nakamozu Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Esaka to Nakamozu, the stations are as follows.[^line-stations]\n\n- Esaka\n- Higashi-Mikuni\n- Shin-Osaka\n- Nishinakajima-Minamigata\n- Nakatsu\n- Umeda\n- Yodoyabashi\n- Hommachi\n- Shinsaibashi\n- Namba\n- Daikokuchō\n- Dobutsuen-mae\n- Tennoji\n- Shōwachō\n- Nishitanabe\n- Nagai\n- Abiko\n- Kitahanada\n- Shinkanaoka\n- Nakamozu", "url": "/concepts/osaka-metro-midosuji-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "customFields": [ { "key": "line_opened", "value": "24 December 2006" }, { "key": "line_last_extension", "value": "The full line opened in 2006" }, { "key": "line_length", "value": "11.9 km" }, { "key": "line_stations", "value": "11" }, { "key": "line_termini", "value": "Itakano–Imazato" }, { "key": "line_structure", "value": "Entirely underground" }, { "key": "line_status", "value": "In service" }, { "key": "line_operator", "value": "Osaka Metro Co., Ltd." }, { "key": "line_owner", "value": "Osaka Metro Co., Ltd." }, { "key": "line_depots", "value": "Tsurumi-ryokuchi-kita Depot" } ], "id": "concept_japan_metro_osaka_imazatosuji", "type": "concept", "title": "Imazatosuji Line", "slug": "osaka-metro-imazatosuji-line", "aliases": [ "Imazatosuji Line", "Line 8" ], "summary": "The Imazatosuji Line is an Osaka Metro route running north to south beneath Imazato-suji, connecting Itakano and Imazato. It uses linear-motor trains; its line colour is golden orange and its symbol is I.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "jawiki-osaka-metro", "title": "Osaka Metro - Japanese Wikipedia", "url": "https://ja.wikipedia.org/wiki/%E5%A4%A7%E9%98%AA%E3%83%A1%E3%83%88%E3%83%AD" }, { "id": "om-official", "title": "Osaka Metro: Route information", "url": "https://subway.osakametro.co.jp/" }, { "id": "osaka-route-map", "title": "Osaka Metro network map", "url": "https://subway.osakametro.co.jp/img/osakametro_rosenzu_20250404.pdf", "locator": "April 2025 network map; checked 29 October 2026" } ], "createdAt": "2026-10-30T15:33:38+08:00", "updatedAt": "2026-10-30T15:40:04+08:00", "updatedBy": "user:admin", "revision": 68, "body": "## Overview\n\nThe Imazatosuji Line connects Itakano and Imazato, running north to south beneath Imazato-suji. It is an Osaka Metro route operated with linear-motor trains. Its line colour is golden orange, and its symbol is I.\n\n## History\n\n- The line opened on 24 December 2006.\n\n## Route data\n\n| Item | Details |\n| :--- | :--- |\n| Line symbol | I |\n| Route | Itakano–Imazato |\n| Operating length | 11.9 km |\n| Stations | 11 |\n| Opening date | 24 December 2006 |\n| Depot | Tsurumi-ryokuchi-kita Depot |\n| Operator | [[org_japan_osaka_metro|Osaka Metro]] |\n\n## Stations\n\nFrom Itakano to Imazato, the stations are as follows.[^osaka-route-map]\n\n- Itakano\n- Zuikō Yonchōme\n- Daidō-Toyosato\n- Taishibashi-Imaichi\n- Shimizu\n- Shimmori-Furuichi\n- Sekime-Seiiku\n- Gamō Yonchōme\n- Shigino\n- Midoribashi\n- Imazato", "url": "/concepts/osaka-metro-imazatosuji-line.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_shunde_jinbang_niuru", "type": "concept", "title": "Jinbang niuru (pressed milk slices)", "slug": "shunde-jinbang-niuru", "summary": "Jinbang niuru, also called Daliang niuru, is a traditional dairy speciality of Jinbang in Daliang, Shunde: water buffalo milk is curdled with vinegar and salt and pressed into round white slices, salty-sweet and usually served with congee.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "牛乳制作技艺（顺德大良）", "author": "佛山市档案馆", "url": "https://fssdag.foshan.gov.cn/fsdq/msfq/content/post_895728.html", "locator": "明清源流、别名与小吃体系段" }, { "id": "s2", "title": "水牛奶的营养健康", "author": "佛山市顺德图书馆", "url": "https://www.sdlib.com.cn/Home/Article/detail/id/141412.html", "locator": "醋凝、模压、盐水定型与2018年区级非遗" }, { "id": "s3", "title": "舌尖上的非遗美食——顺德牛乳｜乘着地铁去“赶集”", "author": "佛山+", "url": "https://content.foshanplus.com/newsDetails.html?newsId=744279", "locator": "2019年市级非遗与金榜牛乳一条街" } ], "createdAt": "2026-10-30T15:19:36+08:00", "updatedAt": "2026-10-30T15:19:36+08:00", "updatedBy": "user:admin", "revision": 21, "body": "Jinbang niuru, also called Daliang niuru or niuru bing, is a traditional dairy product of the Jinbang area in Daliang, Shunde. The craft began in the late Ming, is generally thought to have appeared first in Longjiang, and later flourished in Jinbang; because the product is a thin white round slice it is also called milk cake. Jinbang niuru belongs with double-skin milk, ginger milk curd, Chencun rice noodles, Lunjiao cake and Longjiang jian dui in the Shunde snack repertoire.[^s1]\n\n## Preparation\n\nFresh water buffalo milk and white vinegar are warmed separately to about 30–40 °C and mixed in proportion so the milk curdles into a mass; the curd is kneaded, pressed flat in a mould to squeeze out the vinegar, rolled into thin round slices and soaked in saturated brine to set and keep. Long soaking in brine gives the slices a salty-sweet taste and a strong milky aroma.[^s1][^s2]\n\n## Serving and transmission\n\nMost commonly one or two slices are simmered in plain rice congee, and they are also eaten with rice. The craft was listed as Shunde district-level intangible cultural heritage in 2018 and in the seventh batch of Foshan municipal intangible cultural heritage in 2019.[^s2][^s3]\n\n[^s1]: Foshan Municipal Archives, “牛乳制作技艺（顺德大良）”.\n[^s2]: Foshan Shunde Library, “水牛奶的营养健康”.\n[^s3]: Foshan+, “舌尖上的非遗美食——顺德牛乳”.", "url": "/concepts/shunde-jinbang-niuru.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "specialty" }, { "id": "concept_shunde_cuisine", "type": "concept", "title": "Shunde cuisine", "slug": "shunde-cuisine", "summary": "Shunde cuisine is a major source and branch of Cantonese cooking — \"eat in Guangzhou, cook from Fengcheng\", as the saying goes — built on fish, rice, milk, poultry and flowers, and prized for being clear, tender, crisp, silky and true to the ingredient; in 2014 Shunde was named a UNESCO City of Gastronomy.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "美食篇", "author": "佛山市顺德区人民政府", "url": "https://www.shunde.gov.cn/sdqrmzf/zjsd/sdly/yswh/content/post_5052070.html", "locator": "“食在广州，厨出凤城”、五种食材与五味周全段" }, { "id": "s2", "title": "走进创意城市 食在广州 厨出凤城", "author": "国际在线", "date": "2021-04-14", "url": "https://city.cri.cn/20210414/3630f2ae-d48b-f82d-87f7-a8a5d679b8f1.html", "locator": "2014年12月1日加入创意城市网络段" } ], "createdAt": "2026-10-30T15:20:38+08:00", "updatedAt": "2026-10-30T15:20:38+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Shunde cuisine is one of the major sources and branches of Cantonese cooking. The saying \"eat in Guangzhou, cook from Fengcheng\" refers to Fengcheng, the old name of Daliang in Shunde. On 1 December 2014 Shunde joined the UNESCO Creative Cities Network as a City of Gastronomy, the second Chinese city after Chengdu to receive the title.[^s1][^s2]\n\n## Characteristics\n\nShunde cooking draws on a wide range of ingredients, with fish, rice, milk, poultry and flowers the most distinctive. Its flavours are described as clear, tender, crisp, silky and true: light without being bland, fresh and tender without being coarse, always keeping and lifting the taste of the ingredient itself.[^s1]\n\n## Representative dishes and snacks\n\n- [[concept_shunde_yusheng|Shunde yusheng (raw fish)]]\n- [[concept_shunde_daliang_chaoniunai|Daliang stir-fried milk]]\n- [[concept_shunde_junan_zhengzhu|Jun'an steamed pig]]\n- [[work_shunde_shuangpinai|Double-skin milk]]\n- [[work_shunde_chencunfen|Chencun rice noodles]]\n- [[concept_shunde_lunjiao_gao|Lunjiao rice cake]]\n- [[concept_shunde_daliang_bengsha|Daliang bengsha]]\n- [[concept_shunde_longjiang_jiancui|Longjiang jian dui]]\n- [[concept_shunde_jinbang_niuru|Jinbang niuru]]\n\n[^s1]: People's Government of Shunde District, Foshan, “美食篇”.\n[^s2]: CRI Online, “走进创意城市 食在广州 厨出凤城”.", "url": "/concepts/shunde-cuisine.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "cuisine" }, { "id": "concept_shunde_longjiang_jiancui", "type": "concept", "title": "Longjiang jian dui (sesame puffed-rice ball)", "slug": "shunde-longjiang-jiancui", "summary": "Longjiang jian dui is a traditional New Year snack from Longjiang in Shunde, first made in the Ming dynasty: a glutinous rice skin wraps a filling of puffed rice and peanut syrup, and the fried ball means \"gold and silver fill the house\".", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "这道金灿灿的美食，载满了老顺德人的记忆", "author": "顺德Plus", "url": "https://app.shundeplus.com/index.php/m/a/158932.html", "locator": "《广东新语》《龙山乡志》引文与工序" }, { "id": "s2", "title": "起油镬，炸煎堆！龙江煎堆，传承了数百年的舌尖年味", "author": "龙江发布", "url": "http://mp.weixin.qq.com/s?__biz=MzkzMDIzNzk1Mg==\u0026mid=2247590801\u0026idx=1\u0026sn=a333af8ec57a88abda75482b96f678b8", "locator": "市级非遗年份与制作步骤" } ], "createdAt": "2026-10-30T15:18:21+08:00", "updatedAt": "2026-10-30T15:18:21+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Longjiang jian dui is a traditional New Year food from Longjiang in Shunde, first made in the Ming dynasty. Qu Dajun, writing at the end of the Ming and the beginning of the Qing, recorded in Guangdong Xinyu that at year's end glutinous rice was popped over fierce fire — called bao gu — to make the filling of jian dui, and that jian dui were glutinous rice balls, large and small, fried in oil to offer to ancestors and to give to relatives and friends.[^s1]\n\n## Preparation\n\nGlutinous rice flour is mixed with rice flour for the skin, puffed rice and fried peanuts are bound with sugar syrup for the filling, and the mixture is shaped into balls the size of a fist, covered with sesame and deep-fried until golden. The work falls into four stages — filling, skin, wrapping and frying — and fourteen steps in all.[^s1]\n\n## Meaning and transmission\n\nLongjiang jian dui is perfectly round; the Longshan Township Gazetteer notes that Jiujiang prefers flat ones while Longjiang prefers round ones, and the round shape stands for reunion. A local saying wishes that \"as the jian dui roll, gold and silver fill the house\". In 2019 the craft was listed in the seventh batch of Foshan municipal intangible cultural heritage.[^s1][^s2]\n\n[^s1]: ShundePlus, “这道金灿灿的美食，载满了老顺德人的记忆”.\n[^s2]: Longjiang Fabu, “起油镬，炸煎堆！龙江煎堆，传承了数百年的舌尖年味”.", "url": "/concepts/shunde-longjiang-jiancui.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "id": "concept_shunde_lunjiao_gao", "type": "concept", "title": "Lunjiao rice cake", "slug": "shunde-lunjiao-gao", "summary": "Lunjiao cake, also called white sugar cake, is a traditional steamed rice cake from Lunjiao in Shunde: rice is ground, naturally fermented and steamed into a translucent cake that folds without breaking.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "伦教糕制作技艺", "author": "佛山市档案馆", "url": "https://fssdag.foshan.gov.cn/fsdq/msfq/content/post_856478.html", "locator": "《顺德县志》引文、1855年与工序段" }, { "id": "s2", "title": "点赞！顺德“伦教糕”成功入围全国名特优新农产品名录！", "author": "佛山市顺德区人民政府", "url": "https://www.shunde.gov.cn/fssdlunj/gkmlpt/content/5/5421/mpost_5421273.html", "locator": "“大肚米”选料与发酵蒸制流程" } ], "createdAt": "2026-10-30T15:17:10+08:00", "updatedAt": "2026-10-30T15:17:10+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Lunjiao cake, also known as white sugar cake, is a traditional rice cake from Lunjiao in Shunde. The Xianfeng edition of the Shunde County Gazetteer records that people of the Ming dynasty would travel a hundred li and moor their boats to taste Lunjiao steamed cake. The technique with a documented lineage began in 1855, the fifth year of Xianfeng, and has passed through five generations.[^s1]\n\n## Preparation\n\nLate long-grain rice stored from the previous year, locally called \"big-belly rice\", is washed and soaked for about ten hours, ground into a slurry, seasoned and filtered with sugar syrup, left to ferment naturally with a starter for six to eight hours, then steamed for about forty minutes and sliced after cooling. The cake is translucent white with a glossy surface and interlocking air pockets inside; it is springy, smooth, folds without cracking and tastes sweet with a faint tang.[^s1][^s2]\n\n## Transmission\n\nThe technique is listed as Foshan municipal intangible cultural heritage, and the cake has been included in the national register of famous, special, excellent and new agricultural products.[^s1][^s2]\n\n[^s1]: Foshan Municipal Archives, “伦教糕制作技艺”.\n[^s2]: People's Government of Shunde District, Foshan, “点赞！顺德‘伦教糕’成功入围全国名特优新农产品名录！”.", "url": "/concepts/shunde-lunjiao-gao.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "food_dish" }, { "id": "concept_shunde_junan_zhengzhu", "type": "concept", "title": "Jun'an steamed pig", "slug": "shunde-junan-zhengzhu", "summary": "Jun'an steamed pig is a traditional dish of Jun'an in Shunde, descended from the custom of sharing sacrificial pork after the spring and autumn rites at ancestral halls: a whole pig is marinated and steamed over water, giving supple skin and silky meat.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "霸屏7分钟！均安这只“明星猪”再上央视，揭开美味的秘密", "author": "南方+", "date": "2021-05-28", "url": "https://static.nfnews.com/content/202105/28/c5325693.html", "locator": "《顺德均安志》引文、工序与市级非遗段" }, { "id": "s2", "title": "均安蒸猪制作技艺", "author": "佛山市顺德图书馆", "url": "https://www.sdlib.com.cn/home/article/detail/id/107656.html", "locator": "创始时间、祠堂祭祖与非遗级别" } ], "createdAt": "2026-10-30T15:14:53+08:00", "updatedAt": "2026-10-30T15:14:53+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Jun'an steamed pig is a traditional dish of Jun'an town in Shunde, descended from the custom of distributing sacrificial meat after ancestral hall rites. The Jun'an Gazetteer of Shunde records that spring and autumn sacrifices elsewhere used roast pig for the shared portions, while Jiangwei — present-day Jun'an — used steamed pig. The technique is recorded as originating in the Tongzhi reign of the Qing.[^s1][^s2]\n\n## Preparation\n\nA free-range pig is slaughtered and boned, the meat cut into connected pieces and rubbed inside and out with salt, sugar, pepper and five-spice powder, then marinated for about two hours. After a second singeing the pig is laid in a specially made fir box and steamed over high heat for about thirty minutes; the lid is opened, the skin pierced so the fat runs out, the pig rinsed with iced water and steamed again for about ten minutes, then finished with roasted sesame.[^s1]\n\n## Transmission\n\nThe technique was listed in the seventh batch of Shunde district-level intangible cultural heritage in 2018 and in the seventh batch of Foshan municipal intangible cultural heritage in 2019.[^s1][^s2]\n\n[^s1]: Nanfang+, “霸屏7分钟！均安这只‘明星猪’再上央视，揭开美味的秘密”.\n[^s2]: Foshan Shunde Library, “均安蒸猪制作技艺”.", "url": "/concepts/shunde-junan-zhengzhu.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "id": "concept_shunde_daliang_chaoniunai", "type": "concept", "title": "Daliang stir-fried milk", "slug": "shunde-daliang-chaoniunai", "summary": "Daliang stir-fried milk is a signature dish of Daliang, Shunde: water buffalo milk is folded with egg white over gentle heat until it sets into a trembling white curd, the classic example of Chinese \"soft stir-frying\".", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "炒牛奶：脂香浓郁，增强体质", "author": "佛山市顺德图书馆", "url": "https://www.sdlib.com.cn/home/sdms/detail/id/141415.html", "locator": "起源与龙华改良段" }, { "id": "s2", "title": "佛味全席：大良炒牛奶", "author": "佛山+", "url": "https://api.foshanplus.com/foshan/api/news/detail/665472.html", "locator": "主料、做法与特点" } ], "createdAt": "2026-10-30T15:13:49+08:00", "updatedAt": "2026-10-30T15:13:49+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Daliang stir-fried milk is a traditional dish of Daliang in Shunde. The Encyclopedia of Chinese Cuisine records that it was created in the early years of the Republic of China; in the 1940s the Fengcheng chef Long Hua set the milk with cornstarch and egg white and added shrimp, chicken liver, fried olive kernels and ham, which simplified the dish and spread it widely.[^s1]\n\n## Preparation and character\n\nEgg white is mixed with seasoned water buffalo milk at roughly one to one. The wok is heated to medium oil temperature and the milk is stirred in one direction with the soft-frying technique; as it begins to set, diced char siu and shrimp are folded in, the dish is plated and topped with fried olive kernels. The result holds together without running, with a rich milky aroma and a white, silky texture.[^s2]\n\n[^s1]: Foshan Shunde Library, “炒牛奶：脂香浓郁，增强体质”.\n[^s2]: Foshan+, “佛味全席：大良炒牛奶”.", "url": "/concepts/shunde-daliang-chaoniunai.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "id": "concept_shunde_yusheng", "type": "concept", "title": "Shunde yusheng (raw fish)", "slug": "shunde-yusheng", "summary": "Shunde yusheng is a classic Shunde dish: grass carp is bled, filleted and sliced paper-thin, then tossed with a dozen or more seasonings in a ritual known in Cantonese as \"lo hei\", a pun on prospering.", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "s1", "title": "顺德鱼生的“前世今生”，原来有那么多故事！", "author": "顺德Plus", "url": "https://app.shundeplus.com/index.php/m/a/174726.html", "locator": "鱼生历史与“捞起”习俗段" }, { "id": "s2", "title": "鱼生", "author": "佛山市顺德区均安镇人民政府", "url": "https://www.shunde.gov.cn/sdqjaz/zjja/ddms/content/post_2429833.html", "locator": "均安鱼生的选料、放血与佐料" } ], "createdAt": "2026-10-30T15:11:39+08:00", "updatedAt": "2026-10-30T15:11:39+08:00", "updatedBy": "user:admin", "revision": 19, "body": "Shunde yusheng, historically called yu kuai (fish slices), is a traditional Shunde dish and a survival of the raw-food custom of the ancient Nanyue people. The early Qing scholar Qu Dajun wrote in Guangdong Xinyu that Cantonese people were fond of raw fish, praising slices \"red-fleshed and white-grained, so light they rise with a breath, thin as cicada wings\".[^s1]\n\n## Preparation\n\nGrass carp is usually chosen and kept in clear water for several days to firm the flesh. At slaughter the fish is cut below the jaw and at the tail to bleed it, then filleted and sliced thin, the slices laid out on a plate. Diners toss the fish with peanut oil, salt, sugar, garlic slices, spring onion, fried peanuts, sesame and shredded lemon leaf. The Cantonese word for tossing, \"lo hei\", also means to prosper, and the dish is served with the wish \"yusheng lo hei, feng sheng shui qi\" — may everything thrive.[^s1][^s2]\n\n[^s1]: ShundePlus, “顺德鱼生的‘前世今生’，原来有那么多故事！”.\n[^s2]: Jun'an Town People's Government of Shunde District, “鱼生”.", "url": "/concepts/shunde-yusheng.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "dish" }, { "customFields": [ { "key": "line_opened", "value": "23 November 2020" }, { "key": "line_last_extension", "value": "26 September 2025" }, { "key": "line_stations", "value": "19 listed; 18 open as of 28 October 2026 (Wuxiang Railway Station not yet open)" }, { "key": "line_termini", "value": "Hongyun Lu – Longgang" }, { "key": "line_status", "value": "In operation" }, { "key": "line_operator", "value": "Nanning Rail Transit Group Co., Ltd." }, { "key": "line_depots", "value": "Wuxiang depot; Shajing stabling yard" } ], "id": "concept_nanning_metro_line_4", "type": "concept", "title": "Nanning Metro Line 4", "slug": "nanning-metro-line-4", "aliases": [ "南宁地铁4号线" ], "summary": "The first section of Nanning Metro Line 4 opened in 2020; a further section opened in 2025. Nineteen stations are listed, of which 18 were open as of 28 October 2026.", "status": "published", "categories": [ "category-transit", "category-urban-rail" ], "tags": [ "tag-metro", "tag-metro-line" ], "sources": [ { "id": "cptond", "title": "CPTOND-2025 — Wang, Liang 等 (CC BY 4.0)", "url": "https://doi.org/10.6084/m9.figshare.29377427.v2", "locator": "Nanning/nanning_metro_routes.shp; DBF rows 7,10; status=1" }, { "id": "wikidata", "title": "Wikidata Q26262003", "url": "https://www.wikidata.org/wiki/Q26262003" }, { "id": "zhwiki", "title": "南宁地铁4号线（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E5%8D%97%E5%AE%81%E8%BD%A8%E9%81%93%E4%BA%A4%E9%80%9A4%E5%8F%B7%E7%BA%BF", "locator": "信息框" }, { "id": "nnmetro-timetable-20261028", "title": "南宁轨道交通投资集团：4号线首末班车时刻表", "url": "https://www.nngdjt.com/traffic/subway/?pageIndex=1\u0026catalogIndex=1", "locator": "4号线时刻图，2026年10月28日查询；原图未注明生效日期。" }, { "id": "nnmetro-stations-20261028", "title": "南宁轨道交通投资集团：4号线站点信息", "url": "https://www.nngdjt.com/traffic/subway/?pageIndex=1\u0026catalogIndex=2", "locator": "站点信息中五象火车站标注“暂未开通”；2026年10月28日查询，页面未注明该状态生效日期。" }, { "id": "camet-2025-report", "title": "中国城市轨道交通协会：2025年中国内地城轨交通线路概况", "url": "https://infosharingp2-oss.camet.org.cn/resources/manual/2026/01/04/759313381470277.pdf", "locator": "2026年1月1日信息快报，附表2第11页；统计截至2025年12月31日。" }, { "id": "crec-nn4-202011", "title": "同日双开！南宁轨道交通2号线东延线、4号线开通试运营", "author": "中铁开发投资集团有限公司", "date": "2020-11-23", "url": "https://www.crecic.com/index/news/detail/id/2684/class_id/62.html", "locator": "4号线一期首通段开通及线路规模" }, { "id": "crrc-nn4-opening-202011", "title": "中车株机公司、南宁中车公司：中车产品助南宁地铁双线齐发", "date": "2020-11-25", "url": "https://www.thepaper.cn/newsDetail_forward_10140435", "locator": "4号线首通段16站顺序" } ], "createdAt": "2026-10-25T00:00:00+08:00", "updatedAt": "2026-10-30T14:58:45+08:00", "updatedBy": "user:admin", "revision": 30, "body": "## Overview\n\nThe first section of Line 4 opened on 23 November 2020. It is about 20.7 km long and opened with 16 stations. The later section opened on 26 September 2025, adding 4.47 km and two open stations. Wuxiang Railway Station is listed on the line but was marked as not yet open by the operator on 28 October 2026.[^crec-nn4-202011][^camet-2025-report][^nnmetro-stations-20261028]\n\n## Stations\n\nThe stations are listed in line order below. There are 19 listed stations; 18 were open as of 28 October 2026.[^crrc-nn4-opening-202011][^nnmetro-stations-20261028]\n\n- [[place_nanning_hongyunlu|Hongyun Lu station]]\n- [[place_nanning_nalicun|Nalicun station]]\n- [[place_nanning_nahonglijiao|Nahong Overpass station]]\n- [[place_nanning_jinyanglu|Jinyang Lu station]]\n- [[place_nanning_tongyuanlu|Tongyuan Lu station]]\n- [[place_nanning_dashatian|Dashatian station]]\n- [[place_nanning_jinxiangdadao|Jinxiang Dadao station]]\n- [[place_nanning_wuxiangling|Wuxiangling station]]\n- [[place_nanning_yuxianglu|Yuxiang Lu station]]\n- [[place_nanning_zongbujidi|Advanced Business Park station]]\n- [[place_nanning_feilonglu|Feilong Lu station]]\n- [[place_nanning_tiyuzhongxinxi|Guangxi Sports Center West station]]\n- [[place_nanning_tiyuzhongxindong|Guangxi Sports Center East station]]\n- [[place_nanning_liangqingdaqiaonan|South Liangqing Bridge station]]\n- [[place_nanning_liangqingwei|Liangqing Wei station]]\n- [[place_nanning_lengtangcun|Lengtangcun station]]\n- Wuxiang Railway Station (not yet open as of 28 October 2026)\n- [[place_nanning_qingpingpo|Qingpingpo station]]\n- [[place_nanning_longgang|Longgang station]]\n\nThe operator's website publishes first- and last-train times for the line. The timetable source was checked on 28 October 2026 and does not state its effective date.[^nnmetro-timetable-20261028]", "url": "/concepts/nanning-metro-line-4.html", "lang": "en", "availableLangs": [ "zh", "ar", "de", "en", "es", "fr", "hi", "id", "it", "ja", "ko", "ms", "nl", "pt", "ru", "th", "tr", "vi", "zh-hant" ], "conceptKind": "metro_line" }, { "id": "concept_michelin_ranking_method", "type": "concept", "title": "米其林指南的排名与年度比较口径", "slug": "michelin-ranking-and-comparison", "aliases": [ "米其林餐厅排名", "米其林星级排名", "Michelin Guide ranking" ], "summary": "《米其林指南》以星级和其他标识分组评价餐厅，不发布跨地区统一的餐厅序数总榜；年度比较须限定版次和覆盖地区。", "status": "published", "categories": [ "category-restaurants" ], "tags": [], "sources": [ { "id": "star", "title": "What Is a MICHELIN Star?", "author": "MICHELIN Guide", "url": "https://guide.michelin.com/en/article/features/what-is-a-michelin-star" }, { "id": "about", "title": "About the MICHELIN Guide", "author": "MICHELIN Guide", "url": "https://guide.michelin.com/en/about-us" }, { "id": "south_australia", "title": "South Australia MICHELIN Restaurants - the MICHELIN Guide Australia (directory snapshot accessed 2026-10-30)", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/au/en/south-australia/restaurants" }, { "id": "brazil_release", "title": "Dois restaurantes conquistam três Estrelas MICHELIN no Brasil", "author": "MICHELIN Guide", "date": "2026-04-13", "url": "https://guide.michelin.com/br/pt_BR/article/michelin-guide-ceremony/dois-restaurantes-conquistam-tres-estrelas-michelin-no-brasil" }, { "id": "brazil_rio", "title": "Rio de Janeiro e arredores MICHELIN Restaurants - directory snapshot accessed 2026-10-30", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/br/pt_BR/rio-de-janeiro-region/rio-de-janeiro/restaurants" }, { "id": "brazil_sp", "title": "São Paulo e arredores MICHELIN Restaurants - directory snapshot accessed 2026-10-30", "author": "MICHELIN Guide", "date": "2026-10-30", "url": "https://guide.michelin.com/br/pt_BR/sao-paulo-region/sao-paulo/restaurants" } ], "createdAt": "2026-10-30T04:01:41+08:00", "updatedAt": "2026-10-30T14:52:46+08:00", "updatedBy": "user:admin", "revision": 3, "body": "《米其林指南》不是一份将全球餐厅从第一名排到最后一名的序数榜单。星级是烹饪质量的等级评价，同一地区、同一年可有多家同星餐厅；必比登、绿星和指南入选又分别表示不同类型的认可。[^star][^about]\n\n## 比较时的必要字段\n\n比较餐厅或统计年度变化，至少需标注：\n- 指南官方版次及其覆盖范围（国家、地区、城市或跨城市组合）；\n- 指南标示的年份与官方公布日期，两者不可混为一谈；\n- 具体餐厅分店及该版状态（新获、保留、升星、降星、失星或新增入选）；\n- 资料范围是完整名单、星级名单，还是仅报道年度新晋餐厅；\n- 官方来源及查阅日期。\n\n各地指南独立发布，发布日不统一。某篇公告只介绍新获星餐厅时，它是“年度新晋名单”，不代表当年完整留星名单。只有官方明确称为完整名单，或将官网同一版目录按范围完整核齐，才可标记为完整；其余应标为“部分名单”或“未核实”，不要把未列出的餐厅当成失星。[^about]\n\n## 年份、发布日期与名单口径\n\n版次年份是官方为该地区指南标示的年份；发布日期是官方公告或完整名单公开的日历日期。记录时分别保存两项。例：2024年发布的2025版，属于2025版，不是2024年结果；若公告正文日期与JSON-LD等发布元数据不一致，应记录两者及其字段来源。\n\n- “年度新星/升星名单”只包括官方公告逐名列出的变动项，不表示完整留星名单。\n- “星级名单”若逐名核齐该版所有一至三星餐厅，只能称完整星级名单；它仍不包括Bib、Selected或其他官方类别。\n- “年度概况/overview”提供类别统计或趋势，即使文章称公布完整选择，也要核对逐名条目数和官方总数。只有总数与覆盖范围对得上，才能称完整目录；少量餐厅介绍链接不能代表整份名单。\n- Bib与Selected依地区公告可能按餐厅、餐饮场所或摊位等不同单位统计；照录来源口径，并与星级、绿星等分类分开记数。\n- 列表中的缺项不构成失星或退出指南的证据；只有前后版官方记录能确认相应状态变化。\n\n## 近五年范围\n\n本知识条目采用2022—2026指南版次作为近五年观察窗口。每个年份都必须按地区逐版确认实际发布情况；截至2026年10月，不同地区的2026版进度并不一致，因此2026不能默认等同于全球完整年度数据。未发布、未找到官方完整名单及仅有新星公告的情况应分别标记，禁止用上一版名单补成当年完整榜单。\n\n## 动态目录与截面快照\n\nMICHELIN餐厅目录会随指南更新、餐厅状态变化或网站改版而变化。引用动态目录时，应明确记录目录完整URL及筛选范围（国家/地区、城市组合、类别与星级），访问日期，页面或餐厅档案显示的指南版次，以及实际计数单位（餐厅、摊位或其他场所）。若页面显示的版次只出现在餐厅档案而非目录页，应注明这一点，不能把它写成目录页明确标注的版次。\n\n访问日期仅表示核验者看到网页内容的时间，不等于指南公布日期、评级生效日或该版完整冻结名单的日期。动态目录快照可证明该时间点页面展示的条目；除非能确认其覆盖范围完整并与官方总数或类别口径核对一致，否则应称为“目录快照”或“部分截面”，不能直接回填成某一历史版次的完整名单。地区URL包含“and surroundings”等范围时，应保留官网原范围，不擅自等同城市行政边界。\n\n例如，2026-10-30访问南澳大利亚目录时，餐厅档案显示2027版；这一快照记录不提供2027版公告日期。巴西2026版公告发布日期为2026-04-13；同年10月30日访问的里约热内卢及周边、圣保罗及周边目录则是稍后的页面截面，二者日期用途不同。[^south_australia][^brazil_release][^brazil_rio][^brazil_sp]", "url": "/concepts/michelin-ranking-and-comparison.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "term" }, { "id": "concept_wanghong_meishi", "type": "concept", "title": "网红美食", "slug": "wanghong-meishi", "aliases": [ "网红食品", "Internet-famous food" ], "summary": "网红美食又称网红食品，指依靠社交平台流量在短期内出圈的食品，多以超大尺寸或奇特造型制造视觉反差，如脏脏包、固体杨枝甘露、超长蛋挞等，热度多快速消退。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "rmrb", "title": "网红食品，谁在为“新奇”买单？", "author": "孔德晨、孙匡毅", "url": "https://www.cnr.cn/mspd/sywzl/20261030/t20261030_527857180.shtml", "locator": "《人民日报海外版》2026-10-30，央广网转载" }, { "id": "people", "title": "网红食品，谁在为“新奇”买单？（科普中国）", "url": "https://kpzg.people.com.cn/n1/2026/1029/c404214-40823615.html", "locator": "人民网科普中国 2026-10-29" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:42:44+08:00", "updatedBy": "user:admin", "revision": 4, "body": "网红美食（也常称“网红食品”）指依靠社交平台流量在短期内迅速出圈、引发排队与打卡的食品。[^people] 这类产品往往以“超大尺寸、奇特造型”的视觉反差先于口味抓人，近年的例子有[[concept_dirty_bun|脏脏包]]、[[concept_naipizi_tanghulu|奶皮子糖葫芦]]、[[concept_solid_yangzhi_ganlu|固体杨枝甘露]]和60厘米[[concept_extra_long_egg_tart|超长蛋挞]]。[^rmrb]\n\n## 特征\n\n新奇感促成首次购买，消费者买到的不只是食物，还有情绪、谈资和寓意；但热度来得快去得也快，多数产品很快归于沉寂。[^rmrb] 复购主要取决于口味、价格、便利和健康等更实在的因素。[^rmrb] 以2026年的60厘米[[concept_extra_long_egg_tart|超长蛋挞]]为例，该产品8天卖出70万份、抖音销量1200万根，热门门店排队常超过2小时，国庆后部分门店已停售，有门店日销量从最火时的500根回落到100根。[^rmrb][^people]\n\n## 形成机制\n\n生产端往往只需小改动：原料、配方和工艺不必大改，通过形态重组即可制造显著的感知差异，再经社交传播放大为消费端的新体验。[^rmrb] 这一机制在此前几轮爆款中反复出现：[[concept_dirty_bun|脏脏包]]靠“吃得脏”的社交属性出圈，[[concept_naipizi_tanghulu|奶皮子糖葫芦]]是糖葫芦叠加奶皮子，[[concept_solid_yangzhi_ganlu|固体杨枝甘露]]则是把液态甜品改成可冷冻定型的块状。[^rmrb]\n\n## 从流量到留量\n\n中国传媒大学广告与品牌学院副教授董俊祺提出“留客、留利、留名”三个关键词：让产品进入朋友聚会、下午茶等稳定场景；在扣除营销、包装、人工和损耗后仍有合理利润；让消费者记住并信任品牌。[^rmrb] 部分中小门店因“账算不过来”，在热度过后选择停售。[^rmrb]\n\n## 现象级单品\n\n- [[concept_dirty_bun|脏脏包]]（2017年，巧克力起酥面包）\n- [[concept_butter_rice_cake|黄油年糕]]（2025年春，糯米粉配黄油烤制）\n- [[concept_naipizi_tanghulu|奶皮子糖葫芦]]（2025年秋冬，奶皮子叠糖葫芦）\n- [[concept_solid_yangzhi_ganlu|固体杨枝甘露]]（2025年11月，冷冻定型甜品）\n- [[concept_extra_long_egg_tart|超长蛋挞]]（2026年秋，60厘米蛋挞）\n\n## 代表性美食\n\n- 火锅：[[concept_chongqing_hotpot|重庆火锅]]\n- 饮品：[[concept_pearl_milk_tea|珍珠奶茶]]\n- 夜宵：[[concept_mala_crayfish|麻辣小龙虾]]\n- 米面：[[concept_guoqiao_mixian|过桥米线]]、[[concept_biangbiang_noodle|biangbiang面]]、[[concept_xinjiang_fried_rice_noodle|新疆炒米粉]]、[[concept_duck_blood_soup|鸭血粉丝汤]]、[[concept_rice_noodle_roll|肠粉]]\n- 点心与菜：[[concept_shengjian|生煎馒头]]、[[concept_guobaorou|锅包肉]]\n- 街头小吃：参见[[concept_wanghong_xiaochi|网红小吃]]（淄博烧烤、天水麻辣烫、济宁夹饼等）", "url": "/concepts/wanghong-meishi.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "term" }, { "id": "concept_taosu", "type": "concept", "title": "桃酥", "slug": "taosu", "aliases": [ "桃酥饼", "核桃酥", "合桃酥", "胡桃酥" ], "summary": "桃酥又称核桃酥，是传统酥式点心，以核桃仁、面粉、白糖、猪油和鸡蛋为主料，起源于江西景德镇周边，如今是中式糕点中的常见品类。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "桃酥饼（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E6%A1%83%E9%85%A5", "locator": "重定向自“桃酥”" }, { "id": "lxh", "title": "品牌介绍", "url": "https://www.lxhts.com.cn/Brand.html", "locator": "泸溪河桃酥官网，桃酥为核心产品" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:42:06+08:00", "updatedBy": "user:admin", "revision": 1, "body": "桃酥又称桃酥饼、核桃酥、合桃酥、胡桃酥，是传统酥式点心，主要原料为核桃仁、面粉、白糖、猪油和鸡蛋；做法是把面粉搅拌后放在窑炉表面烘焙，并加入桃仁碎末，各地口味和做法有差异。[^zhwiki]\n\n## 起源与产地\n\n相传唐元时期，景德镇周边的乐平、贵溪、鹰潭一带的陶工为便于保存和长途运送而仿效制作桃酥，后来流传至各地；产地多见于江西、北京、天津、山东。[^zhwiki] 桃酥与核桃酥为同物异名。[^zhwiki]\n\n## 商品化\n\n桃酥是中式糕点中销量较大的品类，新中式糕点品牌[[org_luxihe|泸溪河]]即以现烤桃酥为招牌产品，桃酥系列是其核心品类，并衍生出软桃酥等新口味。[^lxh]", "url": "/concepts/taosu.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_extra_long_egg_tart", "type": "concept", "title": "超长蛋挞", "slug": "extra-long-egg-tart", "aliases": [ "60厘米蛋挞", "超长挞" ], "summary": "超长蛋挞是长度远超常规的蛋挞，2026年秋季流行的版本长约60厘米，因造型夸张成为打卡对象；从走红到降温约两个月，鲍师傅单品牌8天售出超过70万份。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "kfrb", "title": "“超长蛋挞”降温", "author": "开封日报 李晨翀", "url": "https://epaper.kf.cn/paper/kfrb/2026-10-15/details.html?details=1\u0026edition=2", "locator": "开封日报 2026-10-15" }, { "id": "heb", "title": "8天卖出70万份的超长蛋挞，打卡热潮褪去，多地门店陆续下架", "url": "https://www.my399.com/rw/2026/10-10/9kwJQa5D.html", "locator": "哈尔滨新闻网 2026-10-10" }, { "id": "sinafin", "title": "“巨无霸”网红8天狂揽超千万，工厂凌晨被催货，却火不过两个月？", "url": "https://finance.sina.com.cn/wm/2026-10-16/doc-inivksmp7784095.shtml", "locator": "新浪财经 2026-10-16" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:34:46+08:00", "updatedBy": "user:admin", "revision": 3, "body": "超长蛋挞指长度远大于常规尺寸的蛋挞。2026年秋季流行的是长约60厘米的版本，一根热量超过1000大卡，被部分网友吐槽为“热量炸弹”“吃起来像油条”，但因造型夸张成为拍照打卡的对象。[^sinafin][^kfrb]\n\n## 起源与扩散\n\n2026年6月，肯德基在杭州开设快闪店“KCOFFEE肯悦咖啡·肯小兔蛋挞研究所”，推出近30厘米的超长挞，定价29.9元。[^heb] 8月10日，河南烘焙连锁品牌“大豫人家”的一家地市加盟店把蛋挞拉长到60厘米、定价十几元，店员随手拍的短视频当天带来200多单团购；品牌总部随后在直营门店做直播测试，单日卖出1000多单。[^kfrb] 9月，河南、安徽等地门店把价格定在15.8至16.8元并设置限购，郑州有门店排队两小时，代购价一度炒到56.8元一个。[^heb]\n\n## 爆发\n\n9月20日，[[org_baoshifu|鲍师傅]]上线60厘米超长蛋挞，售价18.9元，8天售出超过70万份、流水超过1300万元；广隆蛋挞王的部分门店预订单排期达4天，泸溪河、詹记、东更道、仟吉等数十个品牌跟进，均价集中在16.8至19.8元。[^sinafin] #超长蛋挞#相关话题曝光量突破10亿，平台支付成交额突破2亿元。[^sinafin]\n\n## 供应链\n\n超长蛋挞多采用“工厂预制+门店现烤”模式：工厂供应冷冻生胚，门店把挞皮放上法棍烤盘、注入蛋挞液，烘烤约30分钟即可出售，入局门槛很低；高峰期供应工厂日产能2000至3000箱，凌晨即被客户催货。[^sinafin]\n\n## 降温\n\n国庆假期后热度迅速回落：10月9日“超长蛋挞陆续下架”登上热搜，北京有门店的日销量从高峰期的500多个降至100多个，多家门店换回普通蛋挞出售。[^sinafin][^heb]", "url": "/concepts/extra-long-egg-tart.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_solid_yangzhi_ganlu", "type": "concept", "title": "固体杨枝甘露", "slug": "solid-yangzhi-ganlu", "aliases": [ "能嚼着吃的杨枝甘露", "Solid mango pomelo sago" ], "summary": "固体杨枝甘露是由经典甜品杨枝甘露改造的冷冻甜品，芒果块上铺浓稠酸奶并撒柚子粒，冷冻定型后食用，口感类似冰淇淋，2025年11月由短视频带动走红。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "baike_gty", "title": "固体杨枝甘露（快懂百科）", "url": "https://www.baike.com/wikiid/7569851615886622766", "locator": "词条“基本信息”“历史沿革”" }, { "id": "jcrm", "title": "可以嚼着吃的杨枝甘露，爆火！医生提醒：要注意的是", "url": "https://www.toutiao.com/article/7574238232192221711/", "locator": "泾川融媒 2025-11-19" }, { "id": "ylsys", "title": "日销25万杯，“固体杨枝甘露”火爆全国！但我劝奶茶店冷静点", "url": "http://mp.weixin.qq.com/s?__biz=MzY5NTMyMjExMw==\u0026mid=2247513690\u0026idx=1\u0026sn=3d1da5c0954934d8d565551b5a52387a", "locator": "饮力实验室公众号" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:31:05+08:00", "updatedBy": "user:admin", "revision": 1, "body": "固体杨枝甘露是由经典甜品杨枝甘露改造的冷冻甜品：在芒果块上铺一层拌了椰浆的浓稠酸奶，再撒满柚子果粒，放冰箱冷冻定型后食用，口感类似冰淇淋；2.0版本会加入西米、脆啵啵，或在外层包一层薄糯米皮。[^baike_gty][^jcrm]\n\n## 由来\n\n2025年11月1日，短视频博主“喝一昂黄”在抖音发布固体杨枝甘露的做法视频，被大量网友模仿，“发明固体杨枝甘露的人是天才吧”等话题登上多个社交平台热搜，北京卫视等媒体也转发了制作过程。[^baike_gty][^jcrm] 由于做法简单，网友还自行添加脆啵啵、椰果、坚果等食材进行“二创”。[^jcrm]\n\n## 走红\n\n相关话题在抖音累计获得近6亿次播放，小红书上1000万人看过2.0版本的制作视频；线下门店排队常超过半小时，甜品店日均销量100至200份，外卖到手价多在25至40元，部分门店需要提前预约。[^jcrm][^baike_gty]\n\n## 品牌跟进\n\n2025年立冬，7分甜在江浙沪门店上新固体杨枝甘露，3天卖出1万多份，生意好的门店一天卖出近300份；茶百道同期推出甜品与饮品两个版本，新品上市首日全国总销量接近25万杯，多家门店上架即断货；鲜芒多的产品上架2小时即售罄。[^ylsys]", "url": "/concepts/solid-yangzhi-ganlu.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_dirty_bun", "type": "concept", "title": "脏脏包", "slug": "dirty-bun", "aliases": [ "脏包", "Dirty bun" ], "summary": "脏脏包是巧克力起酥面包，外刷巧克力酱、裹满可可粉，内夹巧克力酱，吃完手脸红黑故得名；2017年底在中国走红，2023年前后多数门店下架。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "jwc", "title": "又一款网红食品“脏脏包”火了！难逃昙花一现宿命？", "author": "财经网 倪萍", "url": "https://www.163.com/dy/article/D9DIP435002580S6.html", "locator": "财经网 2018-01-30" }, { "id": "sina_tw", "title": "“脏脏包”风靡大陆 台媒：排队结账到打包得等1小时", "url": "https://news.sina.com.cn/o/2018-01-24/doc-ifyquixe7178272.shtml", "locator": "新浪新闻转台湾“中央社” 2018-01-24" }, { "id": "sohu", "title": "为什么面包店再也造不出第二个“脏脏包”了？", "url": "https://www.sohu.com/a/1023697032_100282870", "locator": "搜狐网行业报道" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:30:55+08:00", "updatedBy": "user:admin", "revision": 1, "body": "脏脏包是巧克力夹心起酥面包：表面刷一层巧克力酱、撒满可可粉，内部夹巧克力酱，食用时手上和嘴边都会沾上巧克力，因而得名“脏脏包”。[^jwc]\n\n## 走红\n\n脏脏包由谁发明已不可考，把它做出名气的是韩国连锁咖啡店Our Bakery；其营销方式被复制到中国，2017年在北京三里屯开店后，被打上“名人来过的店”等标签迅速走红。[^sina_tw]\n\n2017年底，节目主持人吴昕吃脏脏包的照片登上微博热搜，刘若英、董璇等明星相继晒图，脏脏包成为热门话题。[^jwc] 门店每日限量、每人限购，排队常达3小时，黄牛倒卖利润一度超过喜茶；大众点评上北京有59家面包店在卖脏脏包，上海有46家，淘宝上某代购链接有3.6万人付款。[^jwc][^sina_tw]\n\n## 退潮\n\n由于制作门槛低、没有专利和独家配方，全国门店迅速跟风复刻；2023年，“为什么脏脏包没人吃了”登上微博热搜首位，多数烘焙店已下架该产品，行业以“昙花一现”形容这一单品。[^sohu]", "url": "/concepts/dirty-bun.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_wanghong_xiaochi", "type": "concept", "title": "网红小吃", "slug": "wanghong-xiaochi", "aliases": [ "Internet-famous snack" ], "summary": "网红小吃指经短视频与社交平台传播、在短期内吸引大量外地食客的地方小吃，常带动当地旅游与消费，淄博烧烤、天水麻辣烫是近年较典型的例子。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "dzwww", "title": "淄博的空气中都是孜然味！", "url": "https://hb.dzwww.com/p/pcqMGJszPG8.html", "locator": "大众网·海报新闻" }, { "id": "rednet", "title": "淄博爆火，湖南烧烤除了“不服”还该做点啥？", "url": "https://moment.rednet.cn/content/646748/53/12577387.html", "locator": "红网时刻" }, { "id": "jjrb", "title": "麻辣烫带来大效应——对甘肃天水的调查", "author": "经济日报", "url": "https://www.gs.gov.cn/gsszf/c100002/c100011/202407/173946579.shtml", "locator": "甘肃省人民政府网转载，2024年7月" }, { "id": "people", "title": "“天水麻辣烫”带动甘肃省文旅市场“热辣滚烫”", "author": "人民网甘肃频道", "url": "https://gs.people.com.cn/BIG5/n2/2024/0507/c183283-40835642.html", "locator": "人民网甘肃频道 2024-05-07" }, { "id": "jimu", "title": "泼天富贵又来了，“甘肃天水麻辣烫”火出圈", "author": "极目新闻", "url": "https://mp.weixin.qq.com/s?__biz=MjIyNDQ5Nzc4MQ==\u0026mid=2651963475\u0026idx=4\u0026sn=2f8d95bbbadd118fa6cdd312727593f3", "locator": "极目新闻公众号" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:27:33+08:00", "updatedBy": "user:admin", "revision": 3, "body": "网红小吃指经短视频、社交平台传播而在短期内聚集大量外地食客的地方小吃，属于[[concept_wanghong_meishi|网红美食]]中以街头和地方风味为主的一类。这类小吃的热度往往不只停留在餐饮，而会带动当地的住宿、交通与旅游消费。[^jjrb][^dzwww]\n\n## 形成\n\n网红小吃的走红多经社交平台多次传播：[[concept_zibo_bbq|淄博烧烤]]先由美食博主发布“正确吃法”视频，再因“大学生组团到淄博吃烧烤”等话题引爆，2023年3月相关话题播放量超过13.8亿次。[^dzwww][^rednet] [[concept_tianshui_malatang|天水麻辣烫]]则在2024年2月因一条网友自拍的麻辣烫视频获得118万点赞、169万次分享，随后在各大平台登上热搜，累计播放量达8亿。[^jimu]\n\n## 影响\n\n热度可在短期内带来可观的客流与收入：2024年3月初至“五一”假期结束，天水市累计接待游客1338.17万人次、旅游花费76.95亿元，同比分别增长35.69%和36.52%，相关短视频和信息全网曝光量达366.6亿次。[^jjrb][^people] 同时，热度也会逐渐平稳，天水麻辣烫的“流量”在2024年夏前已趋平缓。[^jjrb]\n\n## 代表性小吃\n\n- [[concept_zibo_bbq|淄博烧烤]]（山东[[place_cn_370300|淄博]]）\n- [[concept_tianshui_malatang|天水麻辣烫]]（甘肃天水）\n- [[concept_luosifen|螺蛳粉]]（广西柳州）\n- [[concept_changsha_stinky_tofu|长沙臭豆腐]]（湖南长沙）\n- [[concept_roujiamo|肉夹馍]]（陕西）\n- [[concept_jianbing_guozi|煎饼馃子]]（天津）\n- [[concept_chongqing_xiaomian|重庆小面]]（重庆）\n- [[concept_wuhan_reganmian|热干面]]（湖北武汉）\n- [[concept_lanzhou_beef_noodle|兰州牛肉面]]（甘肃兰州）\n- [[concept_kaolengmian|烤冷面]]（黑龙江）\n- [[concept_chaoshan_beef_ball|潮汕牛肉丸]]（广东潮汕）\n- [[concept_jining_jiabing|济宁夹饼]]（山东济宁）", "url": "/concepts/wanghong-xiaochi.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "term" }, { "id": "concept_xinjiang_fried_rice_noodle", "type": "concept", "title": "新疆炒米粉", "slug": "xinjiang-fried-rice-noodle", "aliases": [ "炒米粉", "Xinjiang fried rice noodles" ], "summary": "新疆炒米粉是新疆的米粉料理，用较粗的米粉配芹菜、泡菜、鸡肉或牛肉同炒，酱料辛辣浓郁；1982年由乌鲁木齐工厂的贵州籍员工创制。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "新疆炒米粉（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E6%96%B0%E7%96%86%E7%82%92%E7%B1%B3%E7%B2%89" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:27:09+08:00", "updatedBy": "user:admin", "revision": 1, "body": "新疆炒米粉是新疆的一道米粉料理，酱料辛辣浓郁、酱香突出。[^zhwiki]\n\n## 由来\n\n1982年，乌鲁木齐十月拖拉机厂的贵州籍员工文忠福、卓芳义把贵州米粉与新疆拌面、炒面结合，创制出炒米粉；1986年，乌鲁木齐出现首家炒米粉专卖店。[^zhwiki]\n\n## 原料\n\n使用较粗的米粉（含土豆淀粉，有韧性），配芹菜、四川泡菜、鸡肉或牛肉、蘑菇，也可加馕同炒。[^zhwiki]", "url": "/concepts/xinjiang-fried-rice-noodle.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_guobaorou", "type": "concept", "title": "锅包肉", "slug": "guobaorou", "aliases": [ "锅爆肉", "Guo bao rou" ], "summary": "锅包肉原称“锅爆肉”，是哈尔滨首创菜、东北菜代表，清末由道台府厨师郑兴文改良自京菜焦熘肉片，做法为里脊挂糊油炸后烹入糖醋汁，口味酸甜。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "锅包肉（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E9%94%85%E5%8C%85%E8%82%89" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:27:07+08:00", "updatedBy": "user:admin", "revision": 1, "body": "锅包肉原称“锅爆肉”，是哈尔滨首创菜、东北菜的代表之一；清末由哈尔滨道台府首席厨师郑兴文为迁就俄籍妻子的口味，将京菜焦熘肉片改良而成，后改称今名。[^zhwiki]\n\n## 做法\n\n猪里脊切片腌入味，挂淀粉糊，油炸至金黄后复炸，再用糖、白醋、盐、芝麻油调成的清汁下锅烹炒勾芡，即老式“烹汁”；新式“熘汁”改用番茄酱，色红汁多，流行于辽宁。[^zhwiki]\n\n## 口味\n\n以酸甜为主；赤峰一带的咸口做法用酱油、蒜末，蒜香突出。1959年周恩来视察时曾点名品尝。[^zhwiki]", "url": "/concepts/guobaorou.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_guoqiao_mixian", "type": "concept", "title": "过桥米线", "slug": "guoqiao-mixian", "aliases": [ "云南过桥米线", "Crossing-the-bridge noodles" ], "summary": "过桥米线是发源于云南蒙自的米线名吃，以浮油保温的滚烫鸡汤现烫生肉片、鹌鹑蛋和蔬菜，再加入米线食用，制作技艺2014年列入国家级非遗。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "过桥米线（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E8%BF%87%E6%A1%A5%E7%B1%B3%E7%BA%BF" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:26:51+08:00", "updatedBy": "user:admin", "revision": 1, "body": "过桥米线是滇南名吃，发源于云南蒙自，相传已有三百余年历史，位列云南十大名吃之首。[^zhwiki]\n\n## 由来\n\n相传蒙自书生在南湖筑斋苦读，妻子送鸡汤米线，因汤面浮油保温、肉片入汤即熟，书生遂命名为“过桥米线”；另有建水说，李景椿仿“涮锅子”吃法，“人过桥，米线也过桥”，由此得名。[^zhwiki]\n\n## 组成与吃法\n\n由米线、覆有鸡油保温的滚烫鸡汤、生鹌鹑蛋、猪里脊片、鸡肉片、鱼片、火腿薄片和各色蔬菜组成。[^zhwiki] 食用时先上汤碗，此时切勿触碰以免烫伤；再按先生后熟、先荤后素的顺序下料并搅动烫熟，最后挑入米线完成“过桥”。[^zhwiki]\n\n## 非遗\n\n2014年，“蒙自过桥米线制作技艺”列入国家级非物质文化遗产代表性项目名录（编号Ⅷ-235）；蒙自自2009年起举办过桥米线美食文化旅游节。[^zhwiki]", "url": "/concepts/guoqiao-mixian.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "dish" }, { "id": "concept_pearl_milk_tea", "type": "concept", "title": "珍珠奶茶", "slug": "pearl-milk-tea", "aliases": [ "波霸奶茶", "珍奶", "Bubble tea" ], "summary": "珍珠奶茶是起源于台湾的茶类饮料，在奶茶中加入木薯粉制成的粉圆，1990年代后期经外带连锁店传向各地，成为台湾手摇饮料走向世界的象征。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "珍珠奶茶（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E7%8F%8D%E7%8F%A0%E5%A5%B6%E8%8C%B6" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:26:42+08:00", "updatedBy": "user:admin", "revision": 1, "body": "珍珠奶茶是起源于台湾的茶类饮料，做法是在奶茶中加入粉圆（俗称“珍珠”）。[^zhwiki]\n\n## 起源\n\n珍珠奶茶出现于1980年代的台湾：春水堂称林秀慧于1985年试做、1987年正式上市；翰林茶馆则称涂宗和于1986年发明。两家为此互相诉讼十年，法院最终认定珍珠奶茶属于新型饮料、并非专利商品，双方均未取得专利。[^zhwiki]\n\n## 原料\n\n粉圆以木薯粉制成，棕黑色来自黑糖或焦糖色素，再配以红茶与奶精（或鲜奶）。[^zhwiki]\n\n## 传播与衍生\n\n1990年代后期，借助自动封口机与外带连锁店（休闲小站、快可立等），珍珠奶茶先传入香港、中国大陆，再扩散至日本、韩国、东南亚及欧美，被视为台湾手摇饮料进军世界的象征。[^zhwiki] 其衍生饮品包括珍珠鲜奶茶、珍珠红茶拿铁、珍珠奶绿等；日本出现“タピる”等说法，2020年珍珠奶茶成为Unicode表情符号。[^zhwiki]", "url": "/concepts/pearl-milk-tea.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "drink" }, { "id": "concept_zibo_bbq", "type": "concept", "title": "淄博烧烤", "slug": "zibo-bbq", "aliases": [ "Zibo barbecue" ], "summary": "淄博烧烤是山东省淄博市的烧烤吃法，每桌配一座小火炉由食客自行翻烤，烤串配小饼、小葱与蘸料食用，2023年春季在社交媒体走红。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "dzwww", "title": "淄博的空气中都是孜然味！", "url": "https://hb.dzwww.com/p/pcqMGJszPG8.html", "locator": "大众网·海报新闻" }, { "id": "ql1d", "title": "年轻人组团去吃、当地开专列迎客、酒店游客爆满 淄博烧烤怎么就突然火“出圈”了", "url": "https://www.ql1d.com/general/21148396.html", "locator": "齐鲁晚报·齐鲁壹点" }, { "id": "rednet", "title": "淄博爆火，湖南烧烤除了“不服”还该做点啥？", "url": "https://moment.rednet.cn/content/646748/53/12577387.html", "locator": "红网时刻" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:20:52+08:00", "updatedBy": "user:admin", "revision": 2, "body": "淄博烧烤是山东省[[place_cn_370300|淄博市]]的烧烤吃法。与多数地方“撸串”不同，淄博烧烤每桌配一座炭火小炉，店家把七八分熟的肉串送上桌，由顾客自己在炉上再烤；烤好的肉串蘸料后摊在小饼上，加一段山东小葱卷起来吃，小炉、小饼和蘸料被称为“灵魂三件套”。[^dzwww][^ql1d]\n\n## 走红\n\n淄博烧烤的火爆并非一夜之间，而是经过社交媒体多次传播逐渐引爆：先是美食博主发布“淄博烧烤的正确吃法”视频，随后“大学生组团到淄博吃烧烤”等话题登上热搜。[^dzwww] 2023年3月，“淄博烧烤”相关话题播放量超过13.8亿次，微博话题阅读量超过2.3亿次；当地“烧烤”关键词搜索量同比增长超过370%。[^rednet][^dzwww] 淄博火车站3月4日到达旅客2.55万人次，创近三年纪录；3月31日起，淄博开行济南西至淄博的“烧烤专列”。[^ql1d]\n\n## 影响\n\n淄博烧烤出圈后，当地烧烤店和烧烤师需求大增，住宿、交通和旅游同步升温。[^rednet][^ql1d] “小炉子代表温度，小饼代表包容，小葱代表豪爽”成为流传较广的说法。[^ql1d]", "url": "/concepts/zibo-bbq.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_jining_jiabing", "type": "concept", "title": "济宁夹饼", "slug": "jining-jiabing", "aliases": [ "济宁汉堡", "羊肉串夹饼" ], "summary": "济宁夹饼是山东省济宁一带的街头小吃，把烤饼剖开后夹入油炸的肉串、鸡蛋、豆制品和蔬菜，刷酱并撒孜然、芝麻，因食材可自由搭配而有“万物皆可夹”之称。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "baike", "title": "济宁夹饼（百度百科）", "url": "https://baike.baidu.com/item/%E6%B5%8E%E5%AE%81%E5%A4%B9%E9%A5%BC/7539892", "locator": "词条“菜品简介”“制作方法”“影响”" }, { "id": "ymc", "title": "羊肉串夹饼（百度百科）", "url": "https://baike.baidu.com/view/816786.htm", "locator": "词条“历史沿革”一节" }, { "id": "tielu", "title": "济宁夹饼滋味浓", "author": "张汝峰、丰宗静", "url": "https://k.sina.com.cn/article_7517400647_1c0126e47059062jlc.html", "locator": "《人民铁道报》文章，新浪网转载" }, { "id": "qlwb", "title": "舌尖上的年味盛宴——济宁篇", "url": "https://m.qlwb.com.cn/detail/25568666.html", "locator": "“夹饼——一口入魂的街头美味”一节" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:19:51+08:00", "updatedBy": "user:admin", "revision": 2, "body": "济宁夹饼是山东省[[place_cn_370800|济宁]]一带的街头小吃：把烤制的圆饼从中间剖开，夹入油炸的肉串、鸡蛋、豆制品和蔬菜，刷上甜面酱、辣椒酱等酱料，再撒孜然粉和芝麻。可夹的食材种类繁多，当地有“万物皆可夹”的说法，也被称作“济宁汉堡”。[^baike][^qlwb]\n\n## 起源与演变\n\n20世纪90年代中期，济宁的街边摊贩把油炸羊肉串夹入面饼，形成最早的“羊肉串夹饼”，当时只以辣椒粉调味，夹入的食材限于羊肉串、鸡肉串、豆腐卷和鱼排。[^ymc] 2000年以后，夹入食材扩展到火腿肠、鸡蛋、豆制品和多种蔬菜，酱料逐渐分出甜辣、麻辣等口味。[^ymc] 早期多为路边摊，后来部分经营者转为固定店面。[^baike]\n\n## 制作\n\n饼用发面制成，烤至两面金黄，外皮酥脆、内里松软，便于从中间片开。[^qlwb] 馅料在油锅中炸熟后捞出，先刷酱再夹入饼内，最后撒孜然粉、辣椒粉和芝麻，有的还加生菜或海带丝。[^baike][^tielu]\n\n## 食材与口味\n\n常见的夹馅有里脊、羊肉串、鸡肉串、鱼排、火腿肠、鸡蛋、豆扣等豆制品以及土豆片、藕片等蔬菜；酱料有甜面酱、咸面酱、辣椒酱、番茄酱等，由顾客按口味自选搭配。[^baike] 以羊肉、鸡肉为主的清真夹饼一直延续，与济宁回族居民较多有关。[^ymc]\n\n## 经营\n\n夹饼摊点多设在学校、市场和居民区附近，上班族和学生常买来当早餐，边走边吃。[^tielu] 当地较有名的老店有马峄桥夹饼、粉莲街夹饼和小胡同夹饼。[^tielu] 在“好客山东·食在济宁”美食评选活动中，济宁夹饼被列为[[concept_wanghong_xiaochi|网红小吃]]之一。[^baike]", "url": "/concepts/jining-jiabing.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_kaolengmian", "type": "concept", "title": "烤冷面", "slug": "kaolengmian", "aliases": [ "东北烤冷面", "Grilled cold noodles" ], "summary": "烤冷面是发源于黑龙江省的街头小吃，铁板烤制冷面片，加鸡蛋、香肠、洋葱和酱料卷起切段，1990年代后期出现后流行全国。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "烤冷面（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E7%83%A4%E5%86%B7%E9%9D%A2" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:18:46+08:00", "updatedBy": "user:admin", "revision": 1, "body": "烤冷面是发源于中国黑龙江省的街头小吃。起源说法主要集中在密山市：当地官方公众号“密山发布”称，1996年前后由密山市第二中学附近一名叫盖国峰的商贩在烤制中偶然做成；也有人认为源自牡丹江，但当地摊贩自称技术来自密山。[^zhwiki]\n\n## 做法\n\n早期使用普通的朝鲜冷面干面条，现多用更软更细、易烤的干冷面片。[^zhwiki] 制作时把冷面片放在铁板上烤软，加鸡蛋、香肠或火腿肠、洋葱、香菜等配料和调料，卷起后切段，现做现卖。[^zhwiki]\n\n## 流传\n\n烤冷面最初在密山本地用炭火烤制，传入外地后多改用铁板；摊位多为三轮车流动摊，招牌常冠以“东北”“黑龙江”“哈尔滨”等字样，已流行于全国。[^zhwiki]", "url": "/concepts/kaolengmian.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_lanzhou_beef_noodle", "type": "concept", "title": "兰州牛肉面", "slug": "lanzhou-beef-noodle", "aliases": [ "牛肉面", "牛大", "Lanzhou beef noodles" ], "summary": "兰州牛肉面是甘肃兰州的面食，以“一清二白三红四绿五黄”为特色，面条按截面分毛细、二细、韭叶、大宽等多种，制作技艺2021年列入国家级非遗。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "兰州牛肉面（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E5%85%B0%E5%B7%9E%E7%89%9B%E8%82%89%E9%9D%A2" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:18:45+08:00", "updatedBy": "user:admin", "revision": 1, "body": "兰州牛肉面是甘肃兰州常见的面食，本地称之为“牛肉面”或“牛大”，特点概括为“一清二白三红四绿五黄”：汤清、萝卜白、辣椒油红、香菜和蒜苗绿、面条黄亮。[^zhwiki] 面条按截面分为圆形（毛细、细、三细、二细、二柱子等）、扁形（韭叶、薄宽、宽、大宽、皮带宽等）和棱形（荞麦棱子、四棱子）等；和面时使用蓬灰，以老汤煮牛肉、羊肝，配小块牛肉、辣椒油、香菜和蒜苗。[^zhwiki]\n\n## 与“兰州拉面”的区别\n\n市面上常见的“兰州拉面”多由青海化隆、循化的回民开设，与兰州牛肉面并非同一种食物。[^zhwiki]\n\n## 产业与非遗\n\n兰州牛肉面制作技艺于2021年列入国家级非物质文化遗产代表性项目名录；近年马记永、陈香贵等品牌获得投资并快速扩张。[^zhwiki]", "url": "/concepts/lanzhou-beef-noodle.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_wuhan_reganmian", "type": "concept", "title": "热干面", "slug": "wuhan-reganmian", "aliases": [ "武汉热干面", "Wuhan hot dry noodles" ], "summary": "热干面是湖北武汉的特色早点，碱水面煮熟拌麻油摊凉，食用时焯热后淋芝麻酱、辣萝卜丁等，属干拌面，与刀削面等并称中国五大名面。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "热干面（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E7%83%AD%E5%B9%B2%E9%9D%A2" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:18:39+08:00", "updatedBy": "user:admin", "revision": 1, "body": "热干面是湖北武汉的特色早点，属干拌面。面条为碱水面，煮或蒸至九成熟后拌上芝麻油摊凉，食用时入滚水焯热，淋芝麻酱，加酱油、辣萝卜丁、葱花等。[^zhwiki] 武汉人称吃早餐为“过早”，热干面方便实惠，是许多武汉人过早的首选。[^zhwiki]\n\n## 由来\n\n热干面的起源流传于1920至1930年代的汉口：食贩李包担心剩下的面变质，在煮熟晾干时误洒麻油，拌入调料后香气扑鼻，因而得名“热干面”。[^zhwiki] 武汉最著名的品牌为蔡林记。[^zhwiki]\n\n## 地位\n\n热干面与山西刀削面、兰州牛肉面、四川担担面、华北炸酱面并称中国五大名面。[^zhwiki]", "url": "/concepts/wuhan-reganmian.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_jianbing_guozi", "type": "concept", "title": "煎饼馃子", "slug": "jianbing-guozi", "aliases": [ "天津煎饼馃子", "天津煎饼" ], "summary": "煎饼馃子是起源于天津的风味小吃，以绿豆面摊饼、裹油条或馃篦儿，抹面酱与腐乳，是天津代表性早餐，2017年制作技艺列入市级非遗。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "煎饼馃子（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E7%85%8E%E9%A5%BC%E9%A6%83%E5%AD%90" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:18:32+08:00", "updatedBy": "user:admin", "revision": 1, "body": "煎饼馃子是起源于天津的传统风味小吃，早期多做夜宵，现为天津代表性早餐。[^zhwiki] 做法以绿豆面为主、小米面为辅调成面糊摊饼，打入鸡蛋，裹油条（馃子）或馃篦儿，抹甜面酱、腐乳和辣椒，撒葱花、芝麻。[^zhwiki]\n\n## 标准与非遗\n\n2018年5月16日，天津市餐饮行业协会公布团体标准《天津地方传统名吃制作加工技术规范 天津煎饼馃子》（T/TJCY 002-2018），属推荐性标准；2019年授牌13家示范店，2017年起每两年举办一届煎饼馃子大赛。[^zhwiki] 2017年6月，其制作技艺入选天津市第四批市级非物质文化遗产名录。[^zhwiki]\n\n## 流传\n\n煎饼馃子已传至中国各地及海外，多地工艺有改良，但多数摊位仍挂“天津煎饼馃子”招牌。[^zhwiki]", "url": "/concepts/jianbing-guozi.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" }, { "id": "concept_roujiamo", "type": "concept", "title": "肉夹馍", "slug": "roujiamo", "aliases": [ "腊汁肉夹馍", "西安肉夹馍", "Roujiamo" ], "summary": "肉夹馍又称腊汁肉夹馍，是源自陕西的小吃，以白吉馍夹入腊汁肉，另有宝鸡西府肉臊子夹馍与潼关肉夹馍等流派。", "status": "published", "categories": [ "category-food" ], "tags": [], "sources": [ { "id": "zhwiki", "title": "肉夹馍（维基百科）", "url": "https://zh.wikipedia.org/wiki/%E8%82%89%E5%A4%B9%E9%A6%8D" } ], "createdAt": "2026-10-30T00:00:00+08:00", "updatedAt": "2026-10-30T14:18:31+08:00", "updatedBy": "user:admin", "revision": 1, "body": "肉夹馍又称腊汁肉夹馍，是源自陕西的著名小吃。关中方言把夹着食料的白吉馍简称“夹馍”，并在前面加上食料名称，因此称“腊汁肉夹馍”。[^zhwiki]\n\n## 流派\n\n常见三类：一是以白吉馍夹腊汁肉的腊汁肉夹馍；二是宝鸡一带的肉臊子夹馍，肉臊子中放食醋；三是潼关肉夹馍，与白吉馍不同，其馍外观焦黄、条纹清晰、内部呈层状，饼体发胀、皮酥里嫩，以热馍夹凉肉，酥而不腻。[^zhwiki]\n\n## 制作\n\n腊汁肉用大锅煮猪肉，煮时肉汤上覆较厚油脂保温留香，冷却后油脂洁白如蜡、瘦肉如蜡浸，因而得名“腊汁肉”，口感比一般酱肉酥烂、滋味悠长。[^zhwiki] 白吉馍用发面，长时间揉制使面团较硬，烤后口感独特；早年用木炭吊炉，如今多用燃气炉。[^zhwiki]", "url": "/concepts/roujiamo.html", "lang": "en", "fallback": true, "availableLangs": [ "zh" ], "conceptKind": "food_dish" } ], "lang": "en", "pagination": { "page": 20, "pageSize": 50, "total": 1434, "pageCount": 29, "prevUrl": "/en/concepts-19.json?type=concept", "nextUrl": "/en/concepts-21.json?type=concept" } }