Lees Canton Restaurant - Yuba City (CA)

2 /5 Jill Floyd: We ordered take-out because of reviews from local residents on next door neighbor. Hands down they said Lees Canton was the best Chinese food in Yuba City. That was definitely not our experience. Our wonton soup was tasteless, potsticker undercooked, my almond shrimp had hardly any almonds and they were not fresh and the sweet and sour pork was too greasy. We threw out the almond shrimp. We spent over $50. We would never recommend this restaurant to anyons

4 /5 Niki EB: My Grandparents ate here when it first opened, like 1971. I loved the food then. My parents, my husband and I ate here tonight. I am so happy bc the food has not changed. We had the dinner for 4. We have enough leftovers for another dinner for 4. I took the picture from 2 angles.

5 /5 sean killian: You must go to this restaurant the food is delicious. Eat in because if you don’t you will not get the full experience, the food without doubt but you must experience Edna (The Incredibles) she is the fiery front of house server / waitress / phone order taker. She is the best part of the restaurant she makes us feel inferior and exhilarated all at the same time. God Bless Her.

4 /5 Rupinder Matharu: Very nice Chinese restaurant. Stopped here for a quick bite for lunch. The lady who served us was very nice and welcoming. Food was very good, we had won ton soup, chow fun and fried rice … I did particularly enjoy the chow fun, very flavorful. The place is quaint but a little dated. If I lived in the area I could totally imagine coming here regularly for food. Would definitely stop by again if in the area.

5 /5 illyanna Maisonet: Underrated spot for this out of towner. If you’re looking for the Chinese-American food style that was more popular during the Luau Garden era, this spot is for you. Everything was made to order and piping hot. Good lunch deals. Generous portions. This place is a part of my “puffy shrimp gang” series. I’ve been looking for the puffy pupu platter style fried prawns that I grew up with in the 80s and 90s that are getting harder and harder to find. Most of the Chinese restaurants now prefer the shrimp with the head and shell. Which is also good! But, nothing hits like a puffy battered shrimp.