There are many kinds of garden dishes, and more than 40 kinds of garden dishes have been successfully developed, such as Suyan shark's fin, stewed duck with mullet, mullet tofu, white shrimp balls, eight-treasure tofu, chicken floss, chicken porridge, white gourd Jiang Shui chicken, Sydney chicken slices, Taiwan Province barbecue, stewed water fish with wine, steamed chicken with astragalus root, pheasant and so on.

China's cooking is extensive and profound. Due to the differences in geography, climate, customs and specialties, various dishes with local flavor and characteristics and corresponding cooking methods have been developed, and different local flavor cuisines have been formed, among which the most famous ones are Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Anhui cuisine and Shandong cuisine, which are collectively called the eight major cuisines. Li Jinshang, the founder of Lee Kum Kee, invented oyster sauce in Nanshui Town, Guangdong Province, China on 1888. Up to now, Lee Kum Kee has become a well-known sauce brand. Over the past 100 years, Lee Kum Kee has continuously developed high-quality sauce products suitable for different tastes and needs in the global market, which are applied to eight major Chinese cuisines, adding color to the taste of China, and bridging the cultural exchange of Chinese cuisine with sauce.