The food of China is far more varied than most of us give it credit for. From the flavours of Hakka cuisine to the low and slow braises that transform pork belly, get to grips with some new amazing flavours and ingredients that go beyond the average takeaway fare.

See how Lee Kum Kee can elevate your cooking to restaurant-quality levels with these fantastic recipes from Richard Bainbridge.

Fancy getting a bit experimental with your cooking this summer? Helen Graves has served up a trio of delicious summer dishes that use Lee Kum Kee's range of sauces and condiments to full effect!

If you've ever been hypnotised by the enticing aromas that fill the air in Chinatown, then it's safe to say you're a fan of Chinese barbecue. Here's how to recreate those flavours at home using Lee Kum Kee sauces and dressings.

When Lee Kum Sheung accidentally left a pot of oysters on the stove over one hundred years ago, he inadvertently invented oyster sauce – a condiment that has formed the foundation of Lee Kum Kee's impressive range ever since. Read more about that amazing story here, and check out a couple of recipes from Michael Bremner and Shu Han Lee that use this punchy, umami-laden sauce to brilliant effect.

Whether it's chocolate truffles, delicate fish or rich, robust beef, soy sauce can both season and flavour ingredients and pack them with umami goodness. Take a look at these recipes to see how.