GAO ERQIANG/CHINA DAILY

The red-braised pig intestine, for example, features a triple thickness and fatness, but no "stink". Hu says the trick is to use the rectum－the last section of the intestine, and the result is natural and savory.

The fried river shrimps have a crispy shell encapsulating juicy meat, thanks to the 18-second rule. The high temperature and quick dip make it possible to dehydrate the shell while preserving the juiciness in the meat. The flash-cooking also creates space inside the shell for the sweet-savory sauce.

Despite the flurry of excitement created by the Michelin announcement, this latest red award has yet to find a place on the lobby wall among the shiny golden plates given by the municipal government, central government and local culinary associations. Maybe things are just too busy.

Contact the writer at xujunqian@chinadaily.com.cn