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. Chen Shujie himself, and many of the Chinese chefs in well-known hotels and high-end restaurants in China are from 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 feedback, and on the other hand, to ask each chef to study new dishes, and 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. Lee Garden's seafood is more expensive than the average price on the market, and Aolong is as high as more than 900 yuan a catty, but the product is worth this price. The current Executive Chef of Lee Garden Restaurant in Guangzhou is Master Wu Yuqing, who has served as Executive Chef at Sheraton Shenzhen Kingkey Hotel, Kingkey Cantonese Cuisine Mansion in Beijing, and also as Head of Production Department at Lee Garden Beijing. Although the menu of Lee Garden basically changes twice a year, there is always a place for the three-layer pork with ice, the barbecue with the palace sauce, the seafood soup and the rice with the concubine, and the manna. And the serving rate of jade fried balls, sliced duck, wild mushroom dumplings, and ginger milk comb is also very high. 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 friendly attitude are a major feature of Lee Garden, and the restaurant's waiters are particularly efficient but seriously understaffed, so it is recommended to increase staffing. Business is booming at both stores, so be sure to book in advance. In addition, Lee Garden's menu changes frequently, almost every two weeks, if you have a special dish and dim sum, it is recommended to call the store in advance.