There are a lot of good morning tea in Guangzhou, but the one that has no thunder point is Li Yuan Restaurant. Founded in 1973 by Chen Shujie, the youngest son of General Chen Jitang, the governor of Liangguang, Lee Garden Restaurant has a place in the Michelin hall all year round. Lee Garden has more than 20 outlets across Chinese mainland, Hong Kong, Macau and Singapore, and has quickly become a local restaurant giant in each city. 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's innovative prowess should not be underestimated, and the introduction of poplar nectar, launched in Singapore in 1987, has become a household legend. 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. The current Executive Chef of Lee Garden Restaurant in Guangzhou is Master Wu Yuqing, who has served as Executive Chef at Sheraton Shenzhen Hotel, Beijing Kingkey Cantonese Cuisine Palace, and also served as Head of Production Department at Lee Garden Beijing. The prices of the food market at Lee Garden are higher, but the refreshments are relatively affordable, and every dim sum is a high-quality one. Lee Garden's menu changes twice a year, but popular dim sum items such as wild mushroom dumplings, silver mille-feuille pastry, black truffle mushroom buns, silver porot money tripe, and shrimp rolls in thick soup have a place all year round. In addition to poplar manna for desserts, Shih Tzu almond tea and coconut queen pumpkin syrup are also well received. Even ordinary dishes such as porridge, noodles, and rice are impressive. Up to 160 yuan a seafood soup Guifei soaked rice is the strength of Li Yuan's signboard, the lobster selection is fresh, the soup is fresh and flavorful, the rice in the soup is crispy, the chewiness is very strong, it is not delicious when it is soft, it must be served on the table while it is hot. Raw fish porridge, seafood soup bamboo tube hand-pulled noodles, and conpoy protein fried rice are also worth trying, and the fried rice of nearly 100 yuan per person can be so highly praised by diners, which shows that Lee Garden's kitchen strength is excellent. Lee Garden currently has two branches in Guangzhou, and the chef strength of the old store in Jianjian Liulu is the highest, and the level of the Zhujiang New Town store is not bad. Attentive service and a friendly attitude are the hallmarks of Lee Garden, and the restaurant's waiters are particularly efficient, matching the 10% service charge. Even though the service has been very efficient, there is still a shortage of manpower during the peak dining period, and it is recommended to strengthen staff management. Refreshments at Lee Court start at 11:30 a.m., which coincides with the lunch market, and both shops are doing brisk business, so be sure to book in advance. In addition, Lee Garden's menu changes frequently almost every two weeks, so if you have a special dish or dim sum, it is recommended to call the store in advance.