Xishan Island, located in the southeast of Suzhou and in the middle of Taihu Lake, is the largest island in China's inner lake, and is under the jurisdiction of Jinting Town, Suzhou City. In 1994, the Taihu Lake Bridge, which connects Xishan and Suzhou, was opened to traffic, bringing opportunities for the development of Xishan Island. It not only ushered in the completion of the national forest park, but also won the honorary titles of "National Modern Agricultural Demonstration Park" and "National Pilot Town for Comprehensive Reform of Small Towns". In such a thriving scene, the local catering industry has also made great progress. More than 200 specialty restaurants are located in all corners of the island, attracting customers in a variety of ways.

However, compared to the many swaggering restaurants in the area, the low-key nature of the small fish farm is particularly precious. This home-style restaurant in Beizhuang Village, Xishan Town, shows people with a plain posture and down-to-earth production, and it will be full of admiring diners every holiday.

The "Taihu Lake Three Whites", which is composed of steamed white fish, scrambled eggs with whitebait and white shrimp in salt water, are the three mountains that Taihu Lake catering cannot avoid, and it is also a touchstone to verify whether the restaurant's products are authentic. The dishes are made of catfish, whitebait and beautiful white shrimp from the Taihu Lake area, and the dishes are not made with heavy seasoning to enhance the flavor and fragrance, and pay attention to retaining the authentic taste of the ingredients, which is very suitable for entertaining tourists. The restaurant often makes the first dish of steamed white fish, which has a long and narrow body and a plump body, and is steamed with green onions, ginger and soy sauce to give it a sweet and tender taste. The Taihu Lake white shrimp filtered and plated only have long whiskers. Similarly, only green onion and ginger and cooking wine are simply marinated, the color is translucent, and the meat is tight and refreshing. The salty and fragrant whitebait scrambled eggs are intertwined with the delicate whitebait and the rich egg aroma in the mouth, which makes people appetize.

After talking about the Taihu Lake Sanbai, the restaurant's local chicken soup and braised pork also made customers appreciate. The fragrant chicken soup with a clear yellow color absorbs enough fat released by the fat chicken. When boiling, crispy fresh bamboo shoots are added to the bottom, and the drink is mellow but not greasy, showing the original taste. The braised pork roasted in the fierce fire sauce has the authentic appearance of thick oil red sauce. The whole plate of pork is evenly fattened and lean, the meat is crispy, and the taste is firm and refreshing. Other popular dishes include Taihu snails, wild bamboo shoots, farmhouse hooves, straw and pork. It is worth mentioning that the restaurant also sells homemade ingredients such as walnuts, chicken feet, shrimp, and pear paste separately, so interested customers may wish to buy them.

In terms of service, the restaurant showed the enthusiasm of the farmhouse. The basic links such as polite reception and ordering and passing dishes are exactly the same, which is commendable. The restaurant was renovated from the owner's own courtyard, and is interspersed with a number of rural houses, and the environment is quite simple. Getting there in person requires a detour through the countryside, which is relatively difficult. Call the owner for pick-up and drop-off if necessary.