Founded in 1973 by Chen Shujie, the youngest son of General Chen Jitang, the former governor of Liangguang, Lee Garden Restaurant has a place in the Michelin hall all year round. With more than 20 outlets across Chinese mainland, Hong Kong, Macau and Singapore, Lee Garden has quickly become a local restaurant giant in every city, and Shenzhen is no exception.

Lee Garden is known as the "Cantonese Whampoa Military Academy", and its strict production management mechanism is the secret of the restaurant's longevity. All the chefs at Lee Garden are taught by Mr. Tan Shu Kit himself, and many of the chefs of well-known hotels and high-end restaurants in China are taught by Lee Garden. Lee Garden is very strict with its menu and service requirements, and there is no room for error. Chairman Chan and his chefs and managers try dishes every afternoon after the market closes, on the one hand, to maintain the standard of existing dishes and improve them according to customer responses, and on the other hand, to require each chef to delve into new dishes, which has improved thousands of dishes over the past 40 years. Lee Garden has always been innovative, with the first XO sauce in Hong Kong in 1981 and the launch of Yangzhi manna in Singapore in 1987, which have become household names.

Lee Garden Catering Group has set up its own 300-acre experimental farm in Zhanjiang, China, and cultivates its own raw materials including pigs, chickens, vegetables, etc., and also has a 100,000-square-meter central factory in Yuen Lang, Hong Kong. With its unique advantages, Lee Garden in the Lingnan area can get first-hand ingredients, and the variety of seafood is also rich enough.

Ice-roasted three-layer pork is the top brand of Lee Court all year round. The best part of the roast pork is the belly meat, which starts from the skin and is layered with fat and lean layers in turn, with a total of five layers, so the older generation also calls the roast belly meat a five-story building. The best of the roasted belly is the three-layer meat roasted on ice. Different from the general practice, to make ice roasted three-layer meat, the pork skin must be burned until blackened, and then the burnt part must be scraped off, and only a thin and crispy layer of the skin is left after repeated fine operations, and the taste is crispy and crispy. The bottom two layers of meat had to be cut off because they were not tender enough, so the meat changed from five layers to three layers, hence the name of the ice roasted three-layer meat. Finally, the chef will cut the roasted belly into square pieces, just enough to eat in one bite, and serve it with yellow mustard, which can relieve greasy.

This is a common dish that can be impressive. The fine rice grains are distinct, the pot is very crispy, and the heat is especially precise, never charred or soft. When served, the waiter will skillfully scrape out the pot and place it on clean dishes for the guests to eat. The cured duck legs marinated in cooking wine have a hint of sweetness, even if it is 60 yuan per person (two people or less), it is indeed worth the price.

If the taste of Phoenix House is entry-level, then every dim sum in Lee Court can stand up to scrutiny. The menu of Lee Garden basically changes twice a year, but there is always a place for the palace sauce barbecue, seafood soup and concubine rice, white jade beef sausage, and custard bun. Raw and minced fish porridge, wild mushroom dumplings, honey barbecued pork crisp, ginger milk comb are also very high.

Lee Garden is the only one in Shenzhen, and its decoration is similar to that of branches in other cities, with warm yellow lighting and eye-catching red signboards that are very recognizable. Needless to say, the comfortable seating and intimate private dining rooms are also worthy of praise for the service provided by Lee Garden. There are black and white chopsticks on the table, one pair of public chopsticks and one pair of private chopsticks, reflecting the carefulness of Hong Kong people; Before ordering, the waiter will ask if there are any taboos and remind customers to pad napkins; The waiter wears gloves on each hand to ensure the hygiene of touching the plates; The tea is warmed with candles, and the remaining 1/3 of the customer's teacup will be filled with water in time; After the meal, the manager will come forward to ask the customer about the level of satisfaction, and record it in a small book, which is very thoughtful. Such meticulous service makes you willing to offer 10% service charge.

There is no morning tea at Lee Garden, and dim sum is the same as the lunch market. Even on weekdays, you have to wait for a table, and business is very prosperous, so it is recommended to book in advance. At the same time, Lee Garden's popular dim sum is served in rations every day, and if you order directly, you have a high probability of estimating, and pre-ordering dishes is also a major feature of Lee Garden.