The predecessor of the Taste Private Restaurant was the Taste Native Restaurant, and the owner was Qian Qian, a well-known "bald man" in the Suzhou food circle. The owner has always been keen on upgrading the restaurant, and more and more diners are coming to the restaurant. Nowadays, the taste of private restaurants, non-vegetarian desserts, and red checkered hot pot together form the well-known bald head Jun food workshop in Labor 217 Food Street, and the business is very prosperous.

The taste of the private restaurant uses Jiangsu crayfish, the official specifications are 1.2 taels, 2 taels of a total of two, only the best ice will use large size crayfish. It is worth noting that the small-sized crayfish is actually about 1 tael, and the best (large-size) is not as big as "about 5 per catty" on paper, generally around 1.3 taels. The size of the best chilled lobster is sometimes only about 1 tael, which is criticized by many diners. All crayfish will be pre-treated with head and foot cutting, except for the shrimp line that is chilled and does not remove the shrimp line, other flavors can be selected by diners whether to remove the shrimp line.

The cleaning process is the key publicity project of the Taste Private Restaurant. As early as 2015, the restaurant began to use ultrasonic lobster cleaners, and the cleanliness of crayfish products is guaranteed.

Red oil lobster is a well-deserved signature dish with a strong Suzhou flavor. Diners can choose whether or not to remove the shrimp line according to their personal preference (the default shrimp line is to remove the shrimp line). Since the shrimp head has been removed first, it is very flavorful even without removing the shrimp line, and the sweet red broth and shrimp meat are mutually beneficial, and the slight spiciness is also evocative. What is commendable is the dish with the shrimp line removed, and the shrimp meat still maintains a certain Q bomb, which shows the precise control of the heat in the kitchen.

Garlic lobster is a little different from the common "golden yellow" garlic crayfish, with slightly less garlic puree, and after being colored with other sauces, it looks like minced chili peppers at first glance. There are some other flavors in the garlic aroma. Quite unique. However, the flavor is slightly inferior to that of red oil lobster, and the crayfish is also slightly smaller.

As a popular "private restaurant", many of its dishes need to be reserved, such as the popular dish braised black pork. The black pork is fat and sweet, and the smooth gelatinous texture is very enjoyable. The eggs in it absorb a lot of the flavor of the sauce and have a good taste.

The environmental layout of the restaurant can only be said to be in the middle of the distance, but it is indeed much better than the surrounding small restaurants. The restaurant has a wide variety of dishes, such as Subang cuisine, Huaiyang native cuisine, creative cuisine, Sichuan and Hunan series, etc., which is suitable for a group of friends to have a meal here.